CN105360552A - Grape skin dreg candy and production method thereof - Google Patents
Grape skin dreg candy and production method thereof Download PDFInfo
- Publication number
- CN105360552A CN105360552A CN201510837857.3A CN201510837857A CN105360552A CN 105360552 A CN105360552 A CN 105360552A CN 201510837857 A CN201510837857 A CN 201510837857A CN 105360552 A CN105360552 A CN 105360552A
- Authority
- CN
- China
- Prior art keywords
- grape skin
- candy
- grape
- sugar
- skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 87
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 87
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 87
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 86
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- ZDZOTLJHXYCWBA-VCVYQWHSSA-N N-debenzoyl-N-(tert-butoxycarbonyl)-10-deacetyltaxol Chemical compound O([C@H]1[C@H]2[C@@](C([C@H](O)C3=C(C)[C@@H](OC(=O)[C@H](O)[C@@H](NC(=O)OC(C)(C)C)C=4C=CC=CC=4)C[C@]1(O)C3(C)C)=O)(C)[C@@H](O)C[C@H]1OC[C@]12OC(=O)C)C(=O)C1=CC=CC=C1 ZDZOTLJHXYCWBA-VCVYQWHSSA-N 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 229960003668 docetaxel Drugs 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000007603 infrared drying Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 3
- 241000219094 Vitaceae Species 0.000 abstract 1
- 239000011162 core material Substances 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 238000009495 sugar coating Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021283 resveratrol Nutrition 0.000 description 2
- 229940016667 resveratrol Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food, and specifically relates to a grape skin dreg candy formula and a production method thereof. The product prepared by the method is rich in grape skin dreg nutrient elements. The grape skin dreg candy formula comprises the following raw materials in parts by weight: 60-63.3 parts of grapes, 0.2-0.55 part of citric acid, 0.45-0.55 part of pectin, 25.3-30 parts of white granulated sugar, 1.5-1.58 part of grape skin submicron powder and 7.5-8.7 parts of water. The preparation method comprises the following steps: (1) treatment of the grape skin dregs; (2) preparation of the sugar core material; (3) preparation of the sugar coating; (4) shaping of the candy; and (5) packaging of the candy.
Description
one, technical field:
The present invention relates to food technology field, be specifically related to a kind of grape skin candy and production method thereof.
two, background technology:
The accessory substance that grape skin is produce in wine production process a kind of is main component with grape pomace and seed, accounts for about 20% of Grape processing quality.Flourish now along with Grape Wine Industry, annual about more than 120 ten thousand tons of Wine output, the grape skin produced because of brew grape wine every year reaches 200,000 tons.Grape skin, not only containing a large amount of dietary fiber, simultaneously containing abundant nutriment, comprises the necessary amino acid of Polyphenols, resveratrol, human body and trace element.The effective active components of Grape Skin is the new and effective Natural Antioxidants that can not synthesize in a kind of human body, has superpower delaying senility and the effect of develop immunitypty.A lot of people is often filtered because Grape Skin is too sour and astringent the loss causing a lot of nutritional labeling when eating grape.For a long time, grape skin is all used as feed, fertilizer even landfill disposal, and utilization rate is very low, not only wastes abundant nutritional resource, returns ecological environment and also result in certain destruction.This project is carried out deep processing to Grape Skin and is become the health-care sweets having and increase immunity, delay senility.
Grape skin is not also had to produce the application of candy at present.
three, summary of the invention
The invention provides a kind of grape skin candy and production method thereof, it contains abundant grape skin nutrient with the product that a process for preparing.
For achieving the above object, the technical solution used in the present invention is: a kind of grape skin candy, is characterized in that: described formula is made up of following raw material: grape 60-63.3 part, citric acid 0.2-0.55 part, pectin 0.45-0.55 part, white granulated sugar 25.3-30 part, Grape Skin Ultramicro-powder 1.5-1.58 part, water 7.5-8.7 part.
The production method of described a kind of grape skin candy, is characterized in that: the step of described production method comprises: the process of (1) grape skin; (2) making of sugared heartwood material; (3) making of sugar-coat; (4) candy is shaping; (5) packaging of candy.
The process of grape skin in described step (1): collect the grape skin after wine brewing, carry out the separation of skin seed, respectively Grape Skin and grape pip are adopted in intermediate waves infra-red drying equipment that temperature is 70 DEG C, wind speed is 2.1m/s, power is dry 50min under 1125W, then carry out ultramicro grinding;
The making of described step (2) the sugared heart: first grape fruit is cleaned broken, put into pot, be heated to 120 DEG C boil, to take off from purple until Grape Skin and pull out to yellow green, then add water, white granulated sugar, citric acid, pectin, add the grape skin Ultramicro-powder of 0.25% before taking the dish out of the pot, stir, cooling, saccharogenesis heartwood material;
The making of described step (3) sugar-coat: by Docetaxel sugar enduring under 160 degrees Celsius, make sugar-coat;
Described step (4) candy shaping: spread one deck syrup at the mold bottom preparing candy, after cooling forming, the sugared heart is put into, then with syrup, mould is filled, freeze forming.
Compared with prior art, tool of the present invention has the following advantages and effect:
The present invention be wine brewing is produced be rich in nutrition, the grape skin of dietary fiber, through process such as super-dries, make Ultramicro-powder, be added on sugar in the heart, make grape skin candy.Grape skin candy not only maintains the fundamental characteristics of candy, in candy, more highlights the anthocyanin that grape skin brings, the nutriments such as resveratrol, and existing abundant nutrition is worth, and brings again the candy of grape taste.
Four, accompanying drawing illustrates:
Fig. 1 is process chart of the present invention.
Five, detailed description of the invention:
Test the grape skin candy produced by the adjustment addition of grape skin and the different ratio of other compositions and carry out a series of organoleptic analysis and Physico-chemical tests, thus Preliminary development goes out a kind of manufacture craft of grape skin candy.
Embodiment one:
A kind of grape skin candy is made up of following raw material: grape 60-63.3 part, citric acid 0.2-0.55 part, pectin 0.45-0.55 part, white granulated sugar 25.3-30 part, Grape Skin Ultramicro-powder 1.5-1.58 part, water 7.5-8.7 part.
A kind of step of production method of grape skin candy comprises: the process of (1) grape skin; (2) making of sugared heartwood material; (3) making of sugar-coat; (4) candy is shaping; (5) packaging of candy.
The process of grape skin in described step (1): collect the grape skin after wine brewing, carry out the separation of skin seed, respectively Grape Skin and grape pip are adopted in intermediate waves infra-red drying equipment that temperature is 70 DEG C, wind speed is 2.1m/s, power is dry 50min under 1125W, then carry out ultramicro grinding;
The making of described step (2) the sugared heart: first grape fruit is cleaned broken, put into pot, be heated to 120 DEG C boil, to take off from purple until Grape Skin and pull out to yellow green, then add water, white granulated sugar, citric acid, pectin, add the grape skin Ultramicro-powder of 0.25% before taking the dish out of the pot, stir, cooling, saccharogenesis heartwood material;
The making of described step (3) sugar-coat: by Docetaxel sugar enduring under 160 degrees Celsius, make sugar-coat;
Described step (4) candy shaping: spread one deck syrup at the mold bottom preparing candy, after cooling forming, the sugared heart is put into, then with syrup, mould is filled, freeze forming.
Described step (5) packaging: at candy outer wrapping one deck wafer, then wrap up layer of transparent candy paper, with gold sealing iron wire tying, packaging completes.
Embodiment two:
A kind of grape skin candy is made up of following raw material: grape 60-63.3 part, citric acid 0.2-0.55 part, pectin 0.45-0.55 part, white granulated sugar 25.3-30 part, Grape Skin Ultramicro-powder 1.5-1.58 part, water 7.5-8.7 part.
A kind of step of production method of grape skin candy comprises: the process of (1) grape skin; (2) making of sugared heartwood material; (3) making of sugar-coat; (4) candy is shaping; (5) packaging of candy.
The process of grape skin in described step (1): collect the grape skin after wine brewing, carry out the separation of skin seed, respectively Grape Skin and grape pip are adopted in intermediate waves infra-red drying equipment that temperature is 70 DEG C, wind speed is 2.1m/s, power is dry 50min under 1125W, then carry out ultramicro grinding;
The making of described step (2) the sugared heart: first grape fruit is cleaned broken, put into pot, be heated to 120 DEG C boil, to take off from purple until Grape Skin and pull out to yellow green, then add water, white granulated sugar, citric acid, pectin, add the grape skin Ultramicro-powder of 0.25% before taking the dish out of the pot, stir, cooling, saccharogenesis heartwood material;
The making of described step (3) sugar-coat: by Docetaxel sugar enduring under 160 degrees Celsius, make sugar-coat;
Described step (4) candy shaping: spread one deck syrup at the mold bottom preparing candy, after cooling forming, the sugared heart is put into, then with syrup, mould is filled, freeze forming.
Described step (5) packaging: at candy outer wrapping one deck wafer, then wrap up layer of transparent candy paper, with gold sealing iron wire tying, packaging completes.
Embodiment three:
A kind of grape skin candy is made up of following raw material: grape 60-63.3 part, citric acid 0.2-0.55 part, pectin 0.45-0.55 part, white granulated sugar 25.3-30 part, Grape Skin Ultramicro-powder 1.5-1.58 part, water 7.5-8.7 part.
A kind of step of production method of grape skin candy comprises: the process of (1) grape skin; (2) making of sugared heartwood material; (3) making of sugar-coat; (4) candy is shaping; (5) packaging of candy.
The process of grape skin in described step (1): collect the grape skin after wine brewing, carry out the separation of skin seed, respectively Grape Skin and grape pip are adopted in intermediate waves infra-red drying equipment that temperature is 70 DEG C, wind speed is 2.1m/s, power is dry 50min under 1125W, then carry out ultramicro grinding;
The making of described step (2) the sugared heart: first grape fruit is cleaned broken, put into pot, be heated to 120 DEG C boil, to take off from purple until Grape Skin and pull out to yellow green, then add water, white granulated sugar, citric acid, pectin, add the grape skin Ultramicro-powder of 0.25% before taking the dish out of the pot, stir, cooling, saccharogenesis heartwood material;
The making of described step (3) sugar-coat: by Docetaxel sugar enduring under 160 degrees Celsius, make sugar-coat;
Described step (4) candy shaping: spread one deck syrup at the mold bottom preparing candy, after cooling forming, the sugared heart is put into, then with syrup, mould is filled, freeze forming.
Described step (5) packaging: at candy outer wrapping one deck wafer, then wrap up layer of transparent candy paper, with gold sealing iron wire tying, packaging completes.
Claims (3)
1. a grape skin candy, is characterized in that: described confectionery formulations is made up of following raw material: grape 60-63.3 part, citric acid 0.2-0.55 part, pectin 0.45-0.55 part, white granulated sugar 25.3-30 part, Grape Skin Ultramicro-powder 1.5-1.58 part, water 7.5-8.7 part.
2. the production method of a kind of grape skin candy according to claim 1, is characterized in that: the step of described production method comprises: the process of (1) grape skin; (2) making of sugared heartwood material; (3) making of sugar-coat; (4) candy is shaping; (5) packaging of candy.
3. the production method of a kind of grape skin candy according to claim 2, it is characterized in that: the process of grape skin in described step (1): collect the grape skin after wine brewing, carry out the separation of skin seed, respectively Grape Skin and grape pip are adopted in intermediate waves infra-red drying equipment that temperature is 70 DEG C, wind speed is 2.1m/s, power is dry 50min under 1125W, then carry out ultramicro grinding;
The making of described step (2) the sugared heart: first grape fruit is cleaned broken, put into pot, be heated to 120 DEG C boil, to take off from purple until Grape Skin and pull out to yellow green, then add water, white granulated sugar, citric acid, pectin, add the grape skin Ultramicro-powder of 0.25% before taking the dish out of the pot, stir, cooling, saccharogenesis heartwood material;
The making of described step (3) sugar-coat: by Docetaxel sugar enduring under 160 degrees Celsius, make sugar-coat;
Described step (4) candy shaping: spread one deck syrup at the mold bottom preparing candy, after cooling forming, the sugared heart is put into, then with syrup, mould is filled, freeze forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837857.3A CN105360552A (en) | 2015-11-26 | 2015-11-26 | Grape skin dreg candy and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837857.3A CN105360552A (en) | 2015-11-26 | 2015-11-26 | Grape skin dreg candy and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360552A true CN105360552A (en) | 2016-03-02 |
Family
ID=55363642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510837857.3A Pending CN105360552A (en) | 2015-11-26 | 2015-11-26 | Grape skin dreg candy and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360552A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490132A (en) * | 2016-12-07 | 2017-03-15 | 中国农业科学院农产品加工研究所 | Using the infrared method for carrying out pomace drying of intermediate waves |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101416673A (en) * | 2007-10-27 | 2009-04-29 | 山东健人食品科技有限公司 | Common fig candy and production method thereof |
| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102885192A (en) * | 2012-10-22 | 2013-01-23 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of citrus soft sweets |
| CN103444972A (en) * | 2013-09-11 | 2013-12-18 | 南京泽朗农业发展有限公司 | Pomelo peel fruits paste and production method thereof |
| CN103493960A (en) * | 2013-10-14 | 2014-01-08 | 林川 | Gummy candies produced with waste broken rice, pomace and juice and production process thereof |
| CN103652244A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Candy with beautifying effect |
| CN104605220A (en) * | 2015-03-03 | 2015-05-13 | 浙江小二黑食品有限公司 | Novel lycium ruthenicum fruitcake and processing method thereof |
| CN104872364A (en) * | 2015-06-19 | 2015-09-02 | 李俊平 | Lycium chinense fruit cake and making method thereof |
-
2015
- 2015-11-26 CN CN201510837857.3A patent/CN105360552A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101416673A (en) * | 2007-10-27 | 2009-04-29 | 山东健人食品科技有限公司 | Common fig candy and production method thereof |
| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102885192A (en) * | 2012-10-22 | 2013-01-23 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of citrus soft sweets |
| CN103444972A (en) * | 2013-09-11 | 2013-12-18 | 南京泽朗农业发展有限公司 | Pomelo peel fruits paste and production method thereof |
| CN103493960A (en) * | 2013-10-14 | 2014-01-08 | 林川 | Gummy candies produced with waste broken rice, pomace and juice and production process thereof |
| CN103652244A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Candy with beautifying effect |
| CN104605220A (en) * | 2015-03-03 | 2015-05-13 | 浙江小二黑食品有限公司 | Novel lycium ruthenicum fruitcake and processing method thereof |
| CN104872364A (en) * | 2015-06-19 | 2015-09-02 | 李俊平 | Lycium chinense fruit cake and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 陈野，刘会平主编: "《食品工艺学》", 31 March 2014, 中国轻工业出版社 * |
| 隋银强等: "酿酒葡萄皮渣经贮存和红外干燥后的质量变化比较", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490132A (en) * | 2016-12-07 | 2017-03-15 | 中国农业科学院农产品加工研究所 | Using the infrared method for carrying out pomace drying of intermediate waves |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103230039B (en) | Fruit flavor sausage and preparation method thereof | |
| CN103875871A (en) | Hericium erinaceus and grape dried fruit for nourishing stomach | |
| CN104041873B (en) | A kind of rock sugar pear juice | |
| CN103815107A (en) | Sea-buckthorn fruit juice jelly and preparation method thereof | |
| CN104877857A (en) | Processing method of fermented glutinous rice | |
| CN103932117B (en) | Snow pear lung-moistening chip and preparation method thereof | |
| CN103960450B (en) | A kind of Fructus Choerospondiatis skin nutrition soft sweets rich in polyphenol and preparation method thereof | |
| CN103202455B (en) | Jujube salt preparation method | |
| CN105360552A (en) | Grape skin dreg candy and production method thereof | |
| CN106497743A (en) | A kind of Fructus Rosae Normalis are steep in wine and preparation method | |
| CN102071599A (en) | Method for preparing edible wrapping paper by taking celeries as raw materials | |
| CN108634197A (en) | A kind of production method of nostoc can | |
| CN104187748A (en) | Peanut high-nutrition beef granule | |
| CN103931855A (en) | Lemon and pork floss chocolate | |
| CN103719516B (en) | A kind of pearl dictyophora phalloidea dried meat | |
| CN103621749A (en) | Rose and cola taste soft sweets | |
| CN103098956A (en) | Novel preparation method of xylitol preserved fruit product | |
| CN105211388A (en) | Flowers and fruits protein tea of a kind of brain-tonifying and intelligence-raising and preparation method thereof | |
| CN103719517B (en) | A kind of asparagus red jujube preserved fruit | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105380195A (en) | Qi-regulating and blood-nourishing red date jelly and making method thereof | |
| CN104073404A (en) | Blueberry-malt rice wine | |
| CN103829001A (en) | Mango jelly sweet | |
| CN103749914B (en) | A kind of chocolate pleurotus eryngii dried meat | |
| CN103719700A (en) | Spinach pressure reduction health care rice wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20160302 |
|
| RJ01 | Rejection of invention patent application after publication |