CN105394492A - Method for preparing mango skin compound drink - Google Patents
Method for preparing mango skin compound drink Download PDFInfo
- Publication number
- CN105394492A CN105394492A CN201510842014.2A CN201510842014A CN105394492A CN 105394492 A CN105394492 A CN 105394492A CN 201510842014 A CN201510842014 A CN 201510842014A CN 105394492 A CN105394492 A CN 105394492A
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- Prior art keywords
- homogeneous
- adopt
- pericarp
- mangrove bark
- degassed
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- Withdrawn
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 11
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 11
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 11
- 240000007228 Mangifera indica Species 0.000 title claims 2
- 150000001875 compounds Chemical class 0.000 title abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 5
- 240000002044 Rhizophora apiculata Species 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000013361 beverage Nutrition 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 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 description 2
- 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 description 2
- 238000012423 maintenance Methods 0.000 claims description 2
- 241001093152 Mangifera Species 0.000 abstract description 9
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 4
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 4
- 235000008758 anthocyanidins Nutrition 0.000 description 4
- 208000034189 Sclerosis Diseases 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 241000228245 Aspergillus niger Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000001631 hypertensive effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 241000712461 unidentified influenza virus Species 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
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing mango skin compound drink, and belongs to the field of drink processing. The method is characterized by adopting the process flows of mango skin selection and pretreatment, chopping, ingredient adjustment, homogenizing, decoloration, degassing, sterilization, canning and finished product obtaining. The method has the benefits that the product is original in taste and flavor, clear and transparent, rich in nutrition, sour, sweet and tasty, has the fresh and sweet flavor of mango, is rich in nutrients, vitamin C, dietary fiber and mineral substance, contributes to maintaining beauty and keeping young, and killing bacteria and resisting cancer, and also has the diet therapy function of preventing arteriosclerosis and hypertension.
Description
Technical field
The present invention relates to a kind of processing method of fruit juice, especially relate to a kind of preparation method of mangrove bark composite beverage.
Background technology
Mango, have the title of " torrid zone fruit king ", because its pulp is fine and smooth, unique flavor, is loved by the people.Mango Fruit form has ellipse, kidney-shaped and obovate etc., and the pericarp of mellow fruit has green, yellow, and the aubergine that arrives, pulp is orange-yellow, and fruit juice and fiber are different because of kind.Mango Fruit ellipse is lubricious, and pericarp is lemon yellow, and taste glycol, shape and color is pretty and dazzling.
The effect of mangrove bark: the effect 1, with gut purge stomach, has certain antiemetic effect for carsick, seasick.2, anticancer: according to modern dietotherapy viewpoint, mangrove bark contains a large amount of vitamin As, therefore there is anti-cancer, anticancer effect.3, skin is beautified: owing to containing a large amount of vitamin in mangrove bark, the effect of Glycerin can be played.4, prevent and treat hypertension, artery sclerosis: mangrove bark contains nutrient and vitamin C, mineral matter etc., except the effect with anti-cancer, also have simultaneously and prevent artery sclerosis and hypertensive dietary function.5, prevent treating constipation: containing a large amount of fibers in mangrove bark, can defecation be promoted, for anti-treating constipation, there is certain benefit.6, sterilization: the extract of mangrove bark can suppress pyococcus, Escherichia coli, Pseudomonas aeruginosa, also has the effect suppressing influenza virus simultaneously.
Fresh mangrove bark is not easily preserved, but be of high nutritive value, do not occur product mangrove bark being carried out to deep processing in the market, for being processed into the comprehensive utilization that mangrove bark composite beverage can realize mango raw material, be convenient to store, improve its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve mangrove bark not easily to preserve, the problem that deep processed product is few, provides a kind of preparation method of mangrove bark composite beverage.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for mangrove bark composite beverage, is characterized in that: adopt mangrove bark to select to prepare burden with pretreatment → stripping and slicing → adjustment → the processing process of homogeneous → decolouring → degassed → sterilization → canned → finished product, concrete operation step is:
1. mangrove bark select and pretreatment: mango process after pericarp, remove insect pest, medicine spot, decayed portion immediately, then with 0.25% hydrochloric acid solution clean, rush with clear water again, wash surface solution off, be soaked in after washing in 0.5% malic acid solution and carry out protecting look, prevent pulp fraction brown stain;
2. stripping and slicing: pericarp is pulled out, is cut into the blockage of 2 × 2 centimetres immediately, then puts into rapidly malic acid solution and soaks;
3. adjust batching: good with the proportions of drinking water 68 kilograms, maltose 35 kilograms, citric acid 0.8 kilogram, vitamin C 0.65 kilogram by every double centner pericarp, mix, glucose is thoroughly dissolved;
4. homogeneous: adopt high pressure homogenizer, under 65 MPa, homogeneous is carried out 3 ~ 4 times to mixed material;
5. decolour: add 0.5% pectase, every gram of enzyme work is 25 units, limit edged stirs, and maintenance pH value is 5-7, is heated to 80 DEG C of isothermal holding 20 minutes, then adds the agar hydrolysate of 0.3%, makes solution present homogeneous, stable state, is finally cooled to room temperature;
6. degassed: to adopt vacuum degassing machine, under 35 kPas of vacuum, degassed 5 minutes;
7. sterilization: adopt high temperature method, 108 DEG C keep 10 seconds;
8. canned: to adopt aseptic canning, be finished product.
Beneficial effect: product of the present invention is genuine, and limpid transparent, nutritious, sweet and sour taste, has the local flavor that mango is fresh and sweet; This product is rich in nutrient, vitamin C, dietary fiber and mineral matter, contributes to beautifying face and moistering lotion, and sterilization is anticancer, also has and prevents artery sclerosis and hypertensive dietary function.
Detailed description of the invention
Embodiment 1
:
A preparation method for mangrove bark composite beverage, concrete operation step is:
1. mangrove bark select and pretreatment: mango process after pericarp, remove insect pest, medicine spot, decayed portion immediately, then with 1% hydrochloric acid solution clean, rush with clear water again, wash surface solution off, be soaked in after washing in 0.5% citric acid and malic acid solution and carry out protecting look, prevent pulp fraction brown stain;
2. stripping and slicing: pericarp is pulled out, is cut into the blockage of 1 centimetre immediately, then puts into rapidly citric acid solution and soaks, and these easily cause the canister of pericarp variable color must not to use iron, tin system in process;
3. adjust batching: good with the proportions of drinking water 85 kilograms, glucose 15 kilograms, citric acid 1 kilogram, vitamin C 0.5 kilogram by every double centner pericarp, mix, glucose is thoroughly dissolved;
4. homogeneous: adopt high pressure homogenizer, under 65 MPa, homogeneous is carried out 3 ~ 4 times to mixed material;
5. decolour: containing anthocyanidin in mangrove bark, the color and luster of beverage is had a certain impact, the method that removing anthocyanidin adopts is the tax oxygen agent adding the anthocyanase that 0.5% prepares containing useful aspergillus niger, every gram of enzyme work is 40 units, and limit edged stirs, and keeps pH value to be 5 ~ 6, be heated to 70 DEG C of isothermal holding 30 minutes, then add the gelatin hydrolysied matter of 0.3%, make solution present homogeneous, stable state, be finally cooled to room temperature;
6. degassed: to adopt vacuum degassing machine, under 90 kPas of vacuum, degassed 1 minute;
7. sterilization: adopt high temperature method, 100 DEG C keep 20 seconds;
8. canned: to adopt aseptic canning, be finished product.
Embodiment 2
:
A preparation method for mangrove bark composite beverage, concrete operation step is:
1. mangrove bark select and pretreatment: mango process after pericarp, remove insect pest, medicine spot, decayed portion immediately, then with 1% hydrochloric acid solution clean, rush with clear water again, wash surface solution off, be soaked in after washing in 0.3% citric acid solution and carry out protecting look, prevent pulp fraction brown stain;
2. stripping and slicing: pericarp is pulled out, is cut into the blockage of 1 centimetre immediately, then puts into rapidly citric acid solution and soaks, and these easily cause the canister of pericarp variable color must not to use iron, tin system in process;
3. adjust batching: good with drinking water 85 kilograms, glucose 15 kilograms, citric acid 1 kilogram, 0.6 kilogram of ascorbic proportions by every double centner pericarp, mix, glucose is thoroughly dissolved; Add a small amount of honey and rock sugar again, stir;
4. homogeneous: adopt high pressure homogenizer, under 65 MPa, homogeneous is carried out 3 ~ 4 times to mixed material;
5. decolour: containing anthocyanidin in mangrove bark, the color and luster of beverage is had a certain impact, the method that removing anthocyanidin adopts is the tax oxygen agent adding the anthocyanase that 0.5% prepares containing useful aspergillus niger, every gram of enzyme work is 40 units, and limit edged stirs, and keeps pH value to be 5 ~ 6, be heated to 70 DEG C of isothermal holding 30 minutes, then add the agar hydrolysate of 0.2%, make solution present homogeneous, stable state, be finally cooled to room temperature;
6. degassed: to adopt vacuum degassing machine, under 90 kPas of vacuum, degassed 1 minute;
7. sterilization: adopt high temperature method, 100 DEG C keep 20 seconds;
8. canned: to adopt aseptic canning, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for mangrove bark composite beverage, is characterized in that: adopt mangrove bark to select to prepare burden with pretreatment → stripping and slicing → adjustment → the processing process of homogeneous → decolouring → degassed → sterilization → canned → finished product, concrete operation step is:
1. mangrove bark select and pretreatment: mango process after pericarp, remove insect pest, medicine spot, decayed portion immediately, then with 0.25% hydrochloric acid solution clean, rush with clear water again, wash surface solution off, be soaked in after washing in 0.5% malic acid solution and carry out protecting look, prevent pulp fraction brown stain;
2. stripping and slicing: pericarp is pulled out, is cut into the blockage of 2 × 2 centimetres immediately, then puts into rapidly malic acid solution and soaks;
3. adjust batching: good with the proportions of drinking water 68 kilograms, maltose 35 kilograms, citric acid 0.8 kilogram, vitamin C 0.65 kilogram by every double centner pericarp, mix, glucose is thoroughly dissolved;
4. homogeneous: adopt high pressure homogenizer, under 65 MPa, homogeneous is carried out 3 ~ 4 times to mixed material;
5. decolour: add 0.5% pectase, every gram of enzyme work is 25 units, limit edged stirs, and maintenance pH value is 5-7, is heated to 80 DEG C of isothermal holding 20 minutes, then adds the agar hydrolysate of 0.3%, makes solution present homogeneous, stable state, is finally cooled to room temperature;
6. degassed: to adopt vacuum degassing machine, under 35 kPas of vacuum, degassed 5 minutes;
7. sterilization: adopt high temperature method, 108 DEG C keep 10 seconds;
8. canned: to adopt aseptic canning, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842014.2A CN105394492A (en) | 2015-11-28 | 2015-11-28 | Method for preparing mango skin compound drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842014.2A CN105394492A (en) | 2015-11-28 | 2015-11-28 | Method for preparing mango skin compound drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394492A true CN105394492A (en) | 2016-03-16 |
Family
ID=55460541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510842014.2A Withdrawn CN105394492A (en) | 2015-11-28 | 2015-11-28 | Method for preparing mango skin compound drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394492A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376857A (en) * | 2016-08-25 | 2017-02-08 | 中国热带农业科学院农产品加工研究所 | Mango flavor fermented bamboo shoot superfine powder and preparation method thereof |
| CN106722501A (en) * | 2017-01-24 | 2017-05-31 | 中国热带农业科学院农产品加工研究所 | The application of the preparation method and its products obtained therefrom of mangrove bark dregs diet fibre |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256773A (en) * | 2014-08-27 | 2015-01-07 | 谈茁 | Manufacturing method of fragrant pear fiber beverage |
-
2015
- 2015-11-28 CN CN201510842014.2A patent/CN105394492A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256773A (en) * | 2014-08-27 | 2015-01-07 | 谈茁 | Manufacturing method of fragrant pear fiber beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376857A (en) * | 2016-08-25 | 2017-02-08 | 中国热带农业科学院农产品加工研究所 | Mango flavor fermented bamboo shoot superfine powder and preparation method thereof |
| CN106722501A (en) * | 2017-01-24 | 2017-05-31 | 中国热带农业科学院农产品加工研究所 | The application of the preparation method and its products obtained therefrom of mangrove bark dregs diet fibre |
| CN106722501B (en) * | 2017-01-24 | 2021-01-05 | 中国热带农业科学院农产品加工研究所 | Preparation method of mango peel residue dietary fiber and application of obtained product |
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Application publication date: 20160316 |
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