CN105394647A - Preparation method for whole apple peel powder - Google Patents
Preparation method for whole apple peel powder Download PDFInfo
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- CN105394647A CN105394647A CN201511024975.9A CN201511024975A CN105394647A CN 105394647 A CN105394647 A CN 105394647A CN 201511024975 A CN201511024975 A CN 201511024975A CN 105394647 A CN105394647 A CN 105394647A
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- apple skin
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- 239000000843 powder Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 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
- 238000000034 method Methods 0.000 claims description 22
- 238000007605 air drying Methods 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001291 vacuum drying Methods 0.000 claims description 12
- 229960002668 sodium chloride Drugs 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 description 19
- 229920002678 cellulose Polymers 0.000 description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 239000002253 acid Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 6
- 229930003268 Vitamin C Natural products 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000019154 vitamin C Nutrition 0.000 description 6
- 239000011718 vitamin C Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 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 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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
Abstract
The invention provides a preparation method for whole apple peel powder. The preparation method comprises the following steps: collecting apple peels; carrying out color protection on all the apple peels; drying the apple peels and then crushing the dried apple peels so as to obtain the whole apple peel powder. Compared with the prior art, the preparation method has the following beneficial effects: waste of resources is reduced; the added value of the whole apple peel powder is increased; and a health-care raw material for food is produced.
Description
Technical field
The present invention relates to the preparation method of the full powder of a kind of apple skin, belong to technical field of food science.
Background technology
Apple skin fruit aromatic flavour, is rich in the materials such as cellulose, vitamin, sugar, pectin, can be used for preparing essence, produce apple vinegar, extract the materials such as pectin, flavones, polyphenol.According to surveying and determination, the cellulose in apple skin is 2 ~ 3 times in pulp, is the good source that cellulose supplements.Cellulose has higher nutritive value in human body, has certain prevention and therapy effect to diabetes, obesity, colon cancer etc.In addition, it is reported that the intake of apple skin becomes negative correlation with the incidence of disease of lung cancer, relevant to reduction angiocardiopathy, coronary heart disease and general mortality rate.
China's apple cultivation area is large, output is high, in recent years along with the transformation of expanding economy and people's consumption idea and consumption pattern, apple processing industry development rapidly, the processing capacities such as apple crisp slices, apple jam, canned apple are huge, apple skin as processing byproduct is discarded in a large number, not only wastes resource, and contaminated environment.
Summary of the invention
For defect of the prior art, the object of this invention is to provide the preparation method of the full powder of a kind of apple skin.
The present invention is achieved by the following technical solutions:
The invention provides the preparation method of the full powder of a kind of apple skin, it comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the apple that rots, clean and peel;
Described apple skin is immersed in the sodium-chloride water solution of 0.5 ~ 1.5wt%, carries out protecting look 15 ~ 30min;
After the method drying of heated-air drying, carry out being crushed to and be not less than 60 ~ 80 orders, obtain the full powder of described apple skin.
Preferably, the method for protecting look described in comprises blanching treatment, sodium chloride soaks, citric acid soaks, antioxidant soak in one.
Preferably, described blanching treatment carries out at 75 ~ 100 DEG C.
Preferably, described sodium chloride soaks is carry out in the sodium-chloride water solution of 0.5 ~ 1.5wt%.
Preferably, described citric acid soaks is carry out in the aqueous citric acid solution of 0.1 ~ 0.5wt%.
Preferably, described antioxidant soaks is carrying out in 0.1 ~ 0.5wt% arabo-ascorbic acid sodium water solution.
Preferably, the method for described drying comprises heated-air drying, vacuum drying, freeze drying or far-infrared ray drying.
Preferably, the temperature of described heated-air drying is 50-75 DEG C; Described vacuum drying temperature is 60-75 DEG C, pressure 0.075-0.085MPa; Described cryodesiccated temperature is-50 ~-40 DEG C, and pressure is 10 ~ 20Pa; The temperature of described far-infrared ray drying is 60 ~ 80 DEG C.
Preferably, the particle diameter of the full powder of described apple skin is not less than 60 ~ 80 orders.
Due to the easy moisture absorption of the full powder of apple skin, easily inhale taste when depositing together with other materials, therefore depositing of apple peel powder should be kept dry and independently deposit.
This research adopts apple skin as research object, exploring the comprehensive development and utilization new method-produce the full powder of apple skin of apple skin, providing new raw material and thinking for being rich in the exploitation of cellulosic health food as apple skin cellulose tablet, cellulose biscuit, cellulose bread etc.In addition, abundant in the apple skin material such as pectin, polyphenol, flavones, vitamin is also for the full powder product of apple skin imparts more abundant nutrition and function.
Therefore, compared with prior art, the present invention has following beneficial effect:
1, apple skin is made the full powder of apple skin and can reduce the wasting of resources;
2, can value-added content of product be improved, produce the raw-food material with health care.
Accompanying drawing explanation
By reading the detailed description done non-limiting example with reference to the following drawings, other features, objects and advantages of the present invention will become more obvious:
Fig. 1 is the glucose standard curve in the present invention.
Fig. 2 is the photo of the full powder of apple skin prepared under different drying condition in the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, some distortion and improvement can also be made.These all belong to protection scope of the present invention.
The mensuration of the middle water content of the full powder of the apple skin prepared in the present invention selects oven drying method, the mensuration of reduced sugar selects 3, the mensuration of 5-dinitrosalicylic acid system, total acid selects acid-base titration, the mensuration of Vitamin C content selects 2,6-dichloroindophenol titration, cellulosic mensuration selects CF analyzer determination method.
Embodiment 1
The present embodiment relates to the preparation method of the full powder of a kind of apple skin, comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the part that rots, clean and peel;
Described apple skin is immersed in the sodium-chloride water solution of 1.0wt%, carries out protecting look 20min;
By cryodesiccated method, at 10 ~ 20Pa, at-50 DEG C after drying, carry out being crushed to and be not less than 60 orders, obtain the full powder of described apple skin.As shown in Figure 2 a, the color of product is good for the photo of the full powder of the apple skin that the present embodiment prepares, and powder is fine and smooth, has strong apple aroma; Moisture is 5.92%, and sugar content is 0.36%, and sugar-acid ratio is 1.44, Vc content is 3.47mg/100g, and content of cellulose is 11.35%.
Embodiment 2
The present embodiment relates to the preparation method of the full powder of a kind of apple skin, comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the part that rots, clean and peel;
Described apple skin is immersed in the sodium-chloride water solution of 1.0wt%, carries out protecting look 20min;
After the method drying of 75 DEG C of heated-air dryings, carry out being crushed to and be not less than 60 orders, obtain the full powder of described apple skin.As shown in Figure 2 b, product colour is better for the photo of the full powder of the apple skin that the present embodiment prepares, and powder is fine and smooth, has typical apple aroma; Moisture is 6.01%, and sugar content is 0.45%, and sugar-acid ratio is 0.22, Vc content is 2.20mg/100g, and content of cellulose is 11.05%.
Embodiment 3
The present embodiment relates to the preparation method of the full powder of a kind of apple skin, comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the part that rots, clean and peel;
Described apple skin is immersed in the aqueous citric acid solution of 0.2wt%, carries out protecting look 20min;
By the method for far-infrared ray drying, at 70 DEG C after drying, carry out being crushed to and be not less than 60 orders, obtain the full powder of described apple skin.
Embodiment 4
The present embodiment relates to the preparation method of the full powder of a kind of apple skin, comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the part that rots, clean and peel;
By described apple skin in the hot water of 80 DEG C, carry out blanching treatment and protect look 1min;
By cryodesiccated method ,-50 DEG C, under 10 ~ 20Pa after drying, carry out being crushed to and be not less than 60 orders, obtain the full powder of described apple skin.
Embodiment 5
The present embodiment relates to the preparation method of the full powder of a kind of apple skin, comprises the steps:
Collect apple skin, the fresh apple without disease and pest should be selected, reject the part that rots, clean and peel;
Described apple skin is immersed in the sodium-chloride water solution of 1.0wt%, carries out protecting look 20min;
By vacuum drying method, at 65 DEG C, under 0.085Mpa after drying, carry out being crushed to and be not less than 60 orders, obtain the full powder of described apple skin.
After protecting look to sample (apple skin) respectively by the solution of variable concentrations and processing method, taking-up clear water washs, and observes apple skin color and the color and luster put in air after 4h changes visible table 1.
Table 1 distinct methods protects the situation of change of apple skin after look
Protect look result as shown in table 1: at the end of the sample of blanching treatment and 1.0wt%NaCl process protects look, do not produce obvious brown stain, change not obvious after placing 4h in atmosphere, there is good effect of color protection; Although there is not obvious brown stain after 0.2wt% citric acid and 0.1wt% sodium isoascorbate soak sample 20min, placing after 4 hours in air, there is brown stain in various degree in sample; The sample of two control groups all creates obvious brown stain.Therefore, blanching and 1.0wt%NaCl process and be more satisfactory color protecting method.Because blanching destroys tissue and nutritional labeling comparatively serious, consider and select 1.0wt%NaCl processing sample 20min to carry out protecting look.
The impact of heated-air drying different condition on apple skin full powder processability index is as shown in table 2, heated-air drying 50 DEG C, 16h drying than and moisture maximum; 75 DEG C, the drying of 7h is than minimum, and moisture is also minimum; 70 DEG C, the sample drying ratio that 9h is dried and water content are less than 50 DEG C, 16h, and slightly larger than 75 DEG C, 7h.Consider, heated-air drying condition is 75 DEG C, and the adverse effect of 7h to the processability index of the full powder of apple skin is minimum.
The different heated-air drying condition of table 2 is on the impact of apple skin cellulose and moisture
For determining vacuum drying optimised process, test with the content of cellulose of the full powder of apple skin for main standard, by L9 (3
3) show to carry out orthogonal experiment, and range analysis has been carried out to experimental data, result is as shown in table 3, the primary and secondary order that each factor affects content of cellulose is time > temperature > pressure, by 9 orthogonal tests, one group best under 27 set conditions of comprehensive test can be selected.Vacuum drying optimum process is combined as A
2b
3c
3, its content of cellulose is 9.12%, and A
1b
3c
3be 8.97%.The optimum vacuum drying condition of apple skin: baking temperature 65 DEG C, time 9h, pressure 0.085Mpa.
Table 3 apple skin full powder vacuum drying process Orthogonal experiment results L9 (33)
In order to measure the sugared content of the full powder of apple skin, glucose Standard for Sugars curve must be done.Test records glucose standard curve as shown in Figure 1, R
2be 0.9897, regression equation is y=0.2342x-0.0045, and the correlation of curve is good, and result of the test is reliable.
Adopt 75 DEG C respectively, 7h heated-air drying; 65 DEG C, 9h, 0.085Mpa vacuum drying;-50 DEG C, 20Pa freeze drying; 70 DEG C, 6h far-infrared ray drying four kinds of modes carry out drying to apple skin, and measure the water content of sample after drying, content of reducing sugar, sugar-acid ratio, Vitamin C content and content of cellulose, and result is as shown in table 4.What the sample moisture that four kinds of drying modes obtain was minimum is freeze drying and heated-air drying, and be secondly vacuum drying, the moisture of far-infrared ray drying is higher; Glucose standard curve as shown in Figure 1, R
2be 0.9897, the correlation of curve is good, and what the sample sugar content that four kinds of drying means obtain was the highest is heated-air drying, and minimum is far-infrared ray drying; Cryodesiccated sugar-acid ratio is the highest, is 1.44, is about 10 times of far-infrared ray drying, and after heated-air drying and vacuum drying, the sugar-acid ratio difference of sample is little; Vitamin C belongs to heat sensitive vitamins, and heating easily destroys, and because freeze drying completes drying at a lower temperature, therefore in four dry group, cryodesiccated Vitamin C content is the highest; What in four groups, content of cellulose was the highest is freeze drying group, and be secondly heated-air drying, far-infrared ray drying is minimum.Content of cellulose in cryodesiccated apple peel powder, sugar-acid ratio, Vc content are maximum, and moisture is minimum, minimum on the impact of apple peel powder nutritional labeling, comprehensively think that freeze drying effect is best.
Table 4 different dry drying method is on the impact of apple peel powder nutritional labeling
To sum up, consider that best color protecting method is that 1.0wt% sodium chloride solution soaks 20min from the processing characteristics of the best color protecting method of apple skin and the full powder of apple skin, nutritional labeling and related fields.
Less with the impact of vacuum freeze drying on apple skin full powder quality in 4 kinds of drying modes, no matter vacuum freeze drying is from cellulosic content, finished color, the maintenance degree of fragrance, and the aspect that affects of nutritional labeling is all apple skin flouring technology optimum drying method.
Adopt 1.0wt%NaCl solution-treated apple skin 20min can reach good effect of color protection.The impact of vacuum freeze drying on apple peel powder quality is less, and cellulose, Vitamin C content are high, and sugar-acid ratio is high, and moisture is low, and finished color is good, and the maintenance degree of apple aroma is high, is apple skin flouring technology optimum drying method.Strong through pulverizing obtained apple peel powder apple aroma after vacuum freeze drying, cellulose and Vitamin C content high, directly compressible produces fat-reducing class health food as cellulose tablet, also can add in many food such as cake, biscuit, bread, not only improve trophic structure, can also give product distinctive color.The method of the full powder of processing apple skin is comparatively simple, and equipment investment is little, and the exploitation of the full powder of apple skin have wide market prospects.
Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (9)
1. a preparation method for the full powder of apple skin, is characterized in that, comprise the steps:
Collect apple skin;
Described apple skin is carried out protecting look;
Pulverize after drying, obtain the full powder of described apple skin.
2. the preparation method of the full powder of apple skin as claimed in claim 1, is characterized in that, described in protect look method comprises blanching treatment, sodium chloride soaks, citric acid soaks, antioxidant soak in one.
3. the preparation method of the full powder of apple skin as claimed in claim 2, it is characterized in that, described blanching treatment carries out at 75 ~ 100 DEG C.
4. the preparation method of the full powder of apple skin as claimed in claim 2, is characterized in that, described sodium chloride immersion is what to carry out in the sodium-chloride water solution of 0.5%-1.5wt%.
5. the preparation method of the full powder of apple skin as claimed in claim 2, is characterized in that, it is carry out in the aqueous citric acid solution of 0.1 ~ 0.5wt% that described citric acid soaks.
6. the preparation method of the full powder of apple skin as claimed in claim 2, is characterized in that, it is carrying out in 0.1 ~ 0.5wt% arabo-ascorbic acid sodium water solution that described antioxidant soaks.
7. the preparation method of the full powder of apple skin as claimed in claim 1, it is characterized in that, the method for described drying comprises heated-air drying, vacuum drying, freeze drying or far-infrared ray drying.
8. the preparation method of the full powder of apple skin as claimed in claim 7, it is characterized in that, the temperature of described heated-air drying is 50-75 DEG C; Described vacuum drying temperature is 60-75 DEG C, pressure 0.075-0.085MPa; Described cryodesiccated temperature is-50 ~-40 DEG C, and pressure is 10 ~ 20Pa; The temperature of described far-infrared ray drying is 60 ~ 80 DEG C.
9. the preparation method of the full powder of apple skin as claimed in claim 1, it is characterized in that, the particle diameter of the full powder of described apple skin is not less than 60 ~ 80 orders.
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| CN201511024975.9A CN105394647A (en) | 2015-12-31 | 2015-12-31 | Preparation method for whole apple peel powder |
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| CN201511024975.9A CN105394647A (en) | 2015-12-31 | 2015-12-31 | Preparation method for whole apple peel powder |
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| CN105394647A true CN105394647A (en) | 2016-03-16 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767969A (en) * | 2016-03-23 | 2016-07-20 | 孙悦迎 | Apple fiber vinegar candy slice and preparation method thereof |
| CN107041404A (en) * | 2017-05-04 | 2017-08-15 | 沈前 | A kind of imperial glycan natto tablet and preparation method thereof |
| CN108403802A (en) * | 2018-06-12 | 2018-08-17 | 中国水产科学研究院淡水渔业研究中心 | Application of the apple peel powder in preparing the drug for inhibiting proliferation of lung cancer cells and transfer |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103948706A (en) * | 2014-05-16 | 2014-07-30 | 中国农业大学 | Method for extracting apple polyphenol with function of preventing decayed teeth from apple peel residues |
| CN104397606A (en) * | 2014-12-02 | 2015-03-11 | 东莞市荷花食品有限公司 | Corn apple peel puffed food and preparation method thereof |
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2015
- 2015-12-31 CN CN201511024975.9A patent/CN105394647A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948706A (en) * | 2014-05-16 | 2014-07-30 | 中国农业大学 | Method for extracting apple polyphenol with function of preventing decayed teeth from apple peel residues |
| CN104397606A (en) * | 2014-12-02 | 2015-03-11 | 东莞市荷花食品有限公司 | Corn apple peel puffed food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 臧靖巍等: "苹果皮的研究进展", 《中国食品添加剂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767969A (en) * | 2016-03-23 | 2016-07-20 | 孙悦迎 | Apple fiber vinegar candy slice and preparation method thereof |
| CN107041404A (en) * | 2017-05-04 | 2017-08-15 | 沈前 | A kind of imperial glycan natto tablet and preparation method thereof |
| CN108403802A (en) * | 2018-06-12 | 2018-08-17 | 中国水产科学研究院淡水渔业研究中心 | Application of the apple peel powder in preparing the drug for inhibiting proliferation of lung cancer cells and transfer |
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Application publication date: 20160316 |