CN105192500A - Jam containing passion fruits, grapes and roses as well as preparation method of jam - Google Patents
Jam containing passion fruits, grapes and roses as well as preparation method of jam Download PDFInfo
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- CN105192500A CN105192500A CN201510678761.7A CN201510678761A CN105192500A CN 105192500 A CN105192500 A CN 105192500A CN 201510678761 A CN201510678761 A CN 201510678761A CN 105192500 A CN105192500 A CN 105192500A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 60
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000004789 Rosa xanthina Nutrition 0.000 title abstract 3
- 241000109329 Rosa xanthina Species 0.000 title abstract 3
- 241000219094 Vitaceae Species 0.000 title abstract 3
- 235000021021 grapes Nutrition 0.000 title abstract 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 20
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 20
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 20
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 20
- 229940046240 glucomannan Drugs 0.000 claims abstract description 20
- 235000015110 jellies Nutrition 0.000 claims abstract description 20
- 239000008274 jelly Substances 0.000 claims abstract description 20
- 235000010485 konjac Nutrition 0.000 claims abstract description 20
- 239000000252 konjac Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims description 37
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 37
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 37
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 37
- 235000019674 grape juice Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000219095 Vitis Species 0.000 claims 10
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 description 27
- 230000000694 effects Effects 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000182264 Lucuma nervosa Species 0.000 description 1
- 235000000564 Lucuma nervosa Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000632869 Pachira glabra Species 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000006214 castanha do maranho Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses jam containing passion fruits, grapes and roses as well as a preparation method of the jam and belongs to the technical field of jam. The jam comprises raw materials in parts by weight as follows: 110-130 parts of passion fruit pulp, 20-40 parts of the grapes, 20-40 parts of the roses, 10-20 parts of red dates, 30-50 parts of maltose, 10-20 parts of konjac glucomannan, 20-30 parts of jelly powder and 400-600 parts of water. The jam is bright in color, moderate in sweetness and sourness, fine and soft in taste, high in nutrition and healthcare value, convenient to eat, low in cost, broad in market prospect and suitable for mass production and has unique passion fruit fragrance, and the preparation method is simple.
Description
Technical field
The present invention relates to a kind of passion fruit grape rose jam and preparation method thereof, belong to jam technical field.
Background technology
Passion fruit, be commonly called as passionflower, egg fruit, Brazil nut, originate in South America, give out the strong fragrance of the various fruits such as banana, pineapple, lemon, strawberry, peach, pomegranate because of its fruit juice and be described as " passion fruit ", also be the transliteration of its English name " Passionfruit ", also have the laudatory title such as " king of fruit juice ", " money tree " abroad.Passion fruit is nutritious, and fragrance is pleasant, but should not eat raw because acid content is high, and major part is used for processing fruit juice, and edible crowd is few.
Jam, sweet and sour taste, being the instant food of western-style food, picnic, travelling at home, is also one of sandwich raw material of the food such as cake, bread, candy, ice cream.At present, also have the relevant report research of passion fruit jam, but formula is mostly too single, abundant not.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of passion fruit grape rose jam and preparation method thereof is provided.Jam of the present invention, bright color, sour-sweet moderate, delicate mouthfeel is soft, have unique passion fruit fragrance, healthy nutritive value is high.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of passion fruit grape rose jam, comprises the raw material of following parts by weight: passion fruit pulp 110 ~ 130 parts, grape 20 ~ 40 parts, rose 20 ~ 40 parts, red date 10 ~ 20 parts, maltose 30 ~ 50 parts, konjac glucomannan 10 ~ 20 parts, jelly powder 20 ~ 30 parts and 400 ~ 600 parts, water.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the parts by weight of described raw material are: passion fruit pulp 120 parts, grape 30 parts, rose 30 parts, red date 15 parts, maltose 40 parts, konjac glucomannan 15 parts, jelly powder 25 parts and 500 parts, water.
Effect of several raw material of the present invention is respectively:
Passion fruit pulp, taste is sweet, and acid, property are put down, and the thoughts of returning home, large intestine channel, have effect of antitoxic heart-soothing and sedative, promoting blood circulation and stopping pain, relieving diarrhea with astringents.Grape, taste is sweet, puckery, property put down, have fill blood, liver and kidney benefiting, born fluid, strengthening the bones and muscles, cough-relieving relieving restlessness, tonifying Qi and blood, tonneau urine effect.Rose, sweet, the micro-hardship of taste, warm in nature, return liver, the spleen channel, have effect of promoting qi circulation and removing obstruction in the collateral, promoting blood circulation and stopping pain.Red date, taste is sweet, warm in nature, return spleen, stomach warp, has effect of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine.
A preparation method for passion fruit grape rose jam, comprises the steps:
(1) get passion fruit, cut open, take out passion fruit pulp;
(2) get the grape that parts by weight are 20 ~ 40 parts, be soak after 15 minutes in the saline solution of 2 ~ 3% in mass percentage concentration, take out, squeeze the juice, filter and obtain grape juice;
(3) red date that parts by weight are 10 ~ 20 parts is got, clean, stoning, put into pot, add the rose that parts by weight are 20 ~ 40 parts again, parts by weight are the water of 400 ~ 600 parts, parts by weight are the passion fruit pulp that the step (1) of 110 ~ 130 parts obtains, the grape juice that step (2) obtains, first boil, then the maltose that parts by weight are 30 ~ 50 parts is added, the konjac glucomannan of 10 ~ 20 parts, the jelly powder of 20 ~ 30 parts, under stirring, little fire boils to maltose again, konjac glucomannan and jelly powder dissolve completely, little fire boils to thick again, obtain described passion fruit grape rose jam.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the parts by weight of step (2) described grape are 30 parts.
Further, the parts by weight of step (3) described red date are 15 parts, the parts by weight of described rose are 30 parts, the parts by weight of described water are 500 parts, the parts by weight of described passion fruit pulp are 120 parts, the parts by weight of described maltose are 40 parts, and the parts by weight of described konjac glucomannan are 15 parts, and the parts by weight of described jelly powder are 25 parts.
The invention has the beneficial effects as follows:
(1) jam bright color of the present invention, sour-sweet moderate, delicate mouthfeel is soft, have unique passion fruit fragrance, widened the application of passion fruit.
(2) jam of the present invention, with passion fruit, grape and rose for primary raw material, containing abundant vitamin C, amino acid etc., and have promote the production of body fluid, moistening lung, appetizing effect, healthy nutritive value is high.
(3) preparation method of the present invention is simple, instant, cost are low, wide market, are applicable to large-scale production.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
A kind of passion fruit grape rose jam, comprises the raw material of following weight: passion fruit pulp 110kg, grape 40kg, rose 20kg, red date 20kg, maltose 30kg, konjac glucomannan 20kg, jelly powder 20kg and water 600L.
A preparation method for passion fruit grape rose jam, comprises the steps:
(1) get passion fruit, cut open, take out passion fruit pulp;
(2) get the grape of 40kg, be soak after 15 minutes in the saline solution of 2 ~ 3% in mass percentage concentration, take out, squeeze the juice, filter and obtain grape juice;
(3) red date of 20kg is got, clean, stoning, put into pot, then add the rose of 20kg, grape juice that passion fruit pulp that the water of 600L, the step (1) of 110kg obtain, step (2) obtain, first boil, then the maltose of 30kg, the konjac glucomannan of 20kg, the jelly powder of 20kg is added, under stirring, little fire boils to maltose, konjac glucomannan and jelly powder and dissolves completely again, less fire boils to thick, obtains described passion fruit grape rose jam.
Embodiment 2:
A kind of passion fruit grape rose jam, comprises the raw material of following weight: passion fruit pulp 120kg, grape 30kg, rose 30kg, red date 15kg, maltose 40kg, konjac glucomannan 15kg, jelly powder 25kg and water 500L.
A preparation method for passion fruit grape rose jam, comprises the steps:
(1) get passion fruit, cut open, take out passion fruit pulp;
(2) get the grape of 30kg, be soak after 15 minutes in the saline solution of 2 ~ 3% in mass percentage concentration, take out, squeeze the juice, filter and obtain grape juice;
(3) red date of 15kg is got, clean, stoning, put into pot, then add the rose of 30kg, grape juice that passion fruit pulp that the water of 500L, the step (1) of 120kg obtain, step (2) obtain, first boil, then the maltose of 40kg, the konjac glucomannan of 15kg, the jelly powder of 25kg is added, under stirring, little fire boils to maltose, konjac glucomannan and jelly powder and dissolves completely again, less fire boils to thick, obtains described passion fruit grape rose jam.
Embodiment 3:
A kind of passion fruit grape rose jam, comprises the raw material of following weight: passion fruit pulp 130kg, grape 20kg, rose 40kg, red date 10kg, maltose 50kg, konjac glucomannan 10kg, jelly powder 30kg and water 400L.
A preparation method for passion fruit grape rose jam, comprises the steps:
(1) get passion fruit, cut open, take out passion fruit pulp;
(2) get the grape of 20kg, be soak after 15 minutes in the saline solution of 2 ~ 3% in mass percentage concentration, take out, squeeze the juice, filter and obtain grape juice;
(3) red date of 10g is got, clean, stoning, put into pot, then add the rose of 40kg, grape juice that passion fruit pulp that the water of 400L, the step (1) of 130kg obtain, step (2) obtain, first boil, then the maltose of 50kg, the konjac glucomannan of 10kg, the jelly powder of 30kg is added, under stirring, little fire boils to maltose, konjac glucomannan and jelly powder and dissolves completely again, less fire boils to thick, obtains described passion fruit grape rose jam.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a passion fruit grape rose jam, it is characterized in that, comprise the raw material of following parts by weight: passion fruit pulp 110 ~ 130 parts, grape 20 ~ 40 parts, rose 20 ~ 40 parts, red date 10 ~ 20 parts, maltose 30 ~ 50 parts, konjac glucomannan 10 ~ 20 parts, jelly powder 20 ~ 30 parts and 400 ~ 600 parts, water.
2. a kind of passion fruit grape rose jam according to claim 1, it is characterized in that, the parts by weight of described raw material are: passion fruit pulp 120 parts, grape 30 parts, rose 30 parts, red date 15 parts, maltose 40 parts, konjac glucomannan 15 parts, jelly powder 25 parts and 500 parts, water.
3. a preparation method for passion fruit grape rose jam, is characterized in that, comprise the steps:
(1) get passion fruit, cut open, take out passion fruit pulp;
(2) get the grape that parts by weight are 20 ~ 40 parts, be soak after 15 minutes in the saline solution of 2 ~ 3% in mass percentage concentration, take out, squeeze the juice, filter and obtain grape juice;
(3) red date that parts by weight are 10 ~ 20 parts is got, clean, stoning, put into pot, add the rose that parts by weight are 20 ~ 40 parts again, parts by weight are the water of 400 ~ 600 parts, parts by weight are the passion fruit pulp that the step (1) of 110 ~ 130 parts obtains, the grape juice that step (2) obtains, first boil, then the maltose that parts by weight are 30 ~ 50 parts is added, the konjac glucomannan of 10 ~ 20 parts, the jelly powder of 20 ~ 30 parts, under stirring, little fire boils to maltose again, konjac glucomannan and jelly powder dissolve completely, little fire boils to thick again, obtain described passion fruit grape rose jam.
4. the preparation method of a kind of passion fruit grape rose jam according to claim 3, it is characterized in that, the parts by weight of step (2) described grape are 30 parts.
5. the preparation method of a kind of passion fruit grape rose jam according to claim 3, it is characterized in that, the parts by weight of step (3) described red date are 15 parts, the parts by weight of described rose are 30 parts, the parts by weight of described water are 500 parts, and the parts by weight of described passion fruit pulp are 120 parts, and the parts by weight of described maltose are 40 parts, the parts by weight of described konjac glucomannan are 15 parts, and the parts by weight of described jelly powder are 25 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510678761.7A CN105192500A (en) | 2015-10-19 | 2015-10-19 | Jam containing passion fruits, grapes and roses as well as preparation method of jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510678761.7A CN105192500A (en) | 2015-10-19 | 2015-10-19 | Jam containing passion fruits, grapes and roses as well as preparation method of jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192500A true CN105192500A (en) | 2015-12-30 |
Family
ID=54940774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510678761.7A Pending CN105192500A (en) | 2015-10-19 | 2015-10-19 | Jam containing passion fruits, grapes and roses as well as preparation method of jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192500A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235212A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Vitis viniferae fruit jam and preparation method thereof |
| CN106879990A (en) * | 2016-12-30 | 2017-06-23 | 宾川县华侨庄园农业科技开发有限公司 | The dry tinning head of rose Grape Skin and processing method |
| CN109007717A (en) * | 2018-07-27 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pawpaw banana jam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN103564282A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of lucuma nervosa jam |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
-
2015
- 2015-10-19 CN CN201510678761.7A patent/CN105192500A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN103564282A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of lucuma nervosa jam |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235212A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Vitis viniferae fruit jam and preparation method thereof |
| CN106879990A (en) * | 2016-12-30 | 2017-06-23 | 宾川县华侨庄园农业科技开发有限公司 | The dry tinning head of rose Grape Skin and processing method |
| CN109007717A (en) * | 2018-07-27 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pawpaw banana jam |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151230 |