CN105595157A - Color fixative for cherries - Google Patents
Color fixative for cherries Download PDFInfo
- Publication number
- CN105595157A CN105595157A CN201610025471.7A CN201610025471A CN105595157A CN 105595157 A CN105595157 A CN 105595157A CN 201610025471 A CN201610025471 A CN 201610025471A CN 105595157 A CN105595157 A CN 105595157A
- Authority
- CN
- China
- Prior art keywords
- color fixative
- products
- car
- son
- color stabilizer
- 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.)
- Withdrawn
Links
- 235000019693 cherries Nutrition 0.000 title abstract description 6
- 239000000834 fixative Substances 0.000 title abstract 7
- 241000167854 Bourreria succulenta Species 0.000 title abstract 5
- 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 24
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 16
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 10
- 210000002826 placenta Anatomy 0.000 claims abstract description 10
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 10
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 10
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 9
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 235000012754 curcumin Nutrition 0.000 claims abstract description 8
- 239000004148 curcumin Substances 0.000 claims abstract description 8
- 229940109262 curcumin Drugs 0.000 claims abstract description 8
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims description 20
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 9
- 241001494479 Pecora Species 0.000 claims description 9
- 239000011630 iodine Substances 0.000 claims description 9
- 229910052740 iodine Inorganic materials 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 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 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 238000002242 deionisation method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 238000011109 contamination Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 150000002496 iodine Chemical class 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 description 20
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- -1 18 milligrams Chemical compound 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 241001290151 Prunus avium subsp. avium Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material 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 discloses color fixative for cherries. The color fixative comprises 400-600 mL of deionized water, 8-12 g of corn peptides, 4-6 g of sodium sulfite, 18-22 g of curcumin, 8-12 g of procyanidine, 14-16 mL of baijiu, 14-16 g of soybean lecithin, 4-6 g of citric acid, 4-6 g of sodium erythorbate, 8-12 g of sucrose, 18-22 mL of red wine, 14-16 g of iodine salt and 8-12 g of sheet placenta extract. The color fixative has the advantages that the color fixative is applicable to key production processes and technologies for processing dried cherry products during factory large-scale production, the consistency of the quality of the products can be improved, the shelf lives and the storage lives of the products can be prolonged, requirements on perennial supply can be met, the color fixative brings convenience for eating the dried cherry products, fungus contamination during original processing processes can be reduced, the guarantee periods can be prolonged, influence on flavor, textures and the like of the products due to high-temperature sterilization can be reduced, and the color fixative is beneficial to safe industrial production of the packaged cherry products.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of car li son color stabilizer.
Background technology
Car li son, claims again cherry, Jing Tao etc., is the fruit of the perennial deciduous tree of rose family Prunus. CarLi son is kermesinus, and fruit is very large, solid and succulence, and entrance is sweet, pulp exquisiteness, look clear, juice withoutLook, entrance delicate fragrance is good to eat, sweet delicacy. 83 grams of every 100 grams of moisture contents according to surveying and determination, 1.4 grams, protein,0.3 gram, fat, 8 grams of sugar, 14.4 grams, carbohydrate, 66 kilocalories of heats, 0.4 gram of crude fibre, ash content 0.5Gram, 18 milligrams of calcium, 18 milligrams, phosphorus, 5.9 milligrams of iron, 0.15 milligram of carrotene, 0.04 milligram of thiamine,0.08 milligram, riboflavin, 0.4 milligram of Buddhist nun's theobromine, 3 milligrams, ascorbic acid, 258 milligrams, potassium, 0.7 milligram, sodium,10.6 milligrams, magnesium, separately containing abundant vitamin A. Car li son is nutritious, have beneficial gas in tune, invigorating the spleen andStomach, build up health, brain tonic and intelligence development, beauty treatment stay the effects such as appearance. Because the car li sub-maturity period is short, be difficult to ensure and deposit,Be a kind of seasonal fruit, cause going on the market in car li subset, if can not be fallen by market comsupton, can cause moneyThe waste in source. At present, car li son is mostly taken as fruit and is directly eaten, and a car li son is made into dryGoods, color and luster easily comes off, and makes products appearance bad.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of composition comparatively simple, practical application effectGood, the car of noresidue li son color stabilizer.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of car li son color stabilizer, is made up of following consumption and component: deionized water 400-600mL, jadeRice peptide 8-12g, sodium sulfite 4-6g, curcumin 18-22g, OPC 8-12g, white wine 14-16mL,Soybean lecithin 14-16g, citric acid 4-6g, sodium isoascorbate 4-6g, sucrose 8-12g, claret18-22mL, salt compounded of iodine 14-16g, sheep placenta 8-12g.
The better consumption of each component is: deionized water 500mL, corn peptide 10g, sodium sulfite 5g, curcumin20g, OPC 10g, white wine 15mL, soybean lecithin 15g, citric acid 5g, sodium isoascorbate 5g,Sucrose 10g, claret 20mL, salt compounded of iodine 15g, sheep placenta 10g.
When use, in the time car li son being carried out to blanching processing, above-mentioned color stabilizer is joined in blanching water,The consumption of described color stabilizer is 0.25% of blanching water consumption, and blanching treatment time foreshortens to 6 minutes, still can keepThe good outward appearance of product and local flavor also play bactericidal action simultaneously.
The invention has the beneficial effects as follows: the present invention is applicable to the car li sub-dry product processing that plant layoutization is producedKey production technology thereof and technology, improved product quality homogeneity, extended shelf life, both made storage lifeExtended, met year-round provision, give again to eat and brought convenience, to reduce in original processing technologyBrowning, extend the shelf life, reduce high temperature sterilization and affect product special flavour and quality etc., contribute to realizeThe security industry of car li subpack product is produced.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of car li son color stabilizer, is made up of following consumption and component: deionized water 500mL, corn peptide10g, sodium sulfite 5g, curcumin 20g, OPC 10g, white wine 15mL, soybean lecithin 15g,Citric acid 5g, sodium isoascorbate 5g, sucrose 10g, claret 20mL, salt compounded of iodine 15g, sheep placenta 10g.
When use, in the time car li son being carried out to blanching processing, above-mentioned color stabilizer is joined in blanching water,The consumption of described color stabilizer is 0.25% of blanching water consumption, and blanching treatment time foreshortens to 6 minutes, still can keepThe good outward appearance of product and local flavor also play bactericidal action simultaneously.
Embodiment 2
A kind of car li son color stabilizer, is made up of following consumption and component: deionized water 600mL, corn peptide12g, sodium sulfite 6g, curcumin 22g, OPC 12g, white wine 16mL, soybean lecithin 16g,Citric acid 6g, sodium isoascorbate 6g, sucrose 12g, claret 22mL, salt compounded of iodine 16g, sheep placenta 12g.
When use, in the time car li son being carried out to blanching processing, above-mentioned color stabilizer is joined in blanching water,The consumption of described color stabilizer is 0.25% of blanching water consumption, and blanching treatment time foreshortens to 6 minutes, still can keepThe good outward appearance of product and local flavor also play bactericidal action simultaneously.
Embodiment 3
A kind of car li son color stabilizer, is made up of following consumption and component: deionized water 400mL, corn peptide8g, sodium sulfite 4g, curcumin 18g, OPC 8g, white wine 14mL, soybean lecithin 14g, lemonLemon acid 4g, sodium isoascorbate 4g, sucrose 8g, claret 18mL, salt compounded of iodine 14g, sheep placenta 8g.
The better consumption of each component is: deionized water 500mL, corn peptide 10g, sodium sulfite 5g, curcumin20g, OPC 10g, white wine 15mL, soybean lecithin 15g, citric acid 5g, sodium isoascorbate 5g,Sucrose 10g, claret 20mL, salt compounded of iodine 15g, sheep placenta 10g.
When use, in the time car li son being carried out to blanching processing, above-mentioned color stabilizer is joined in blanching water,The consumption of described color stabilizer is 0.25% of blanching water consumption, and blanching treatment time foreshortens to 6 minutes, still can keepThe good outward appearance of product and local flavor also play bactericidal action simultaneously.
Embodiment 4
A kind of car li son color stabilizer, is made up of following consumption and component: deionized water 600mL, corn peptide8g, sodium sulfite 6g, curcumin 18g, OPC 12g, white wine 14mL, soybean lecithin 16g, lemonLemon acid 4g, sodium isoascorbate 6g, sucrose 8g, claret 22mL, salt compounded of iodine 14g, sheep placenta 12g.
When use, in the time car li son being carried out to blanching processing, above-mentioned color stabilizer is joined in blanching water,The consumption of described color stabilizer is 0.25% of blanching water consumption, and blanching treatment time foreshortens to 6 minutes, still can keepThe good outward appearance of product and local flavor also play bactericidal action simultaneously.
More than show and described general principle of the present invention and principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationThat in book, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention,The present invention also has various changes and modifications, and these changes and improvements all fall into claimed model of the present inventionIn enclosing. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a car li son color stabilizer, is characterized in that, is made up: deionization of following consumption and componentWater 400-600mL, corn peptide 8-12g, sodium sulfite 4-6g, curcumin 18-22g, OPC 8-12g,White wine 14-16mL, soybean lecithin 14-16g, citric acid 4-6g, sodium isoascorbate 4-6g, sucrose8-12g, claret 18-22mL, salt compounded of iodine 14-16g, sheep placenta 8-12g.
2. a kind of car according to claim 1 li son color stabilizer, is characterized in that, by using belowAmount and component are made: deionized water 500mL, corn peptide 10g, sodium sulfite 5g, curcumin 20g, former flowerBlue or green plain 10g, white wine 15mL, soybean lecithin 15g, citric acid 5g, sodium isoascorbate 5g, sucrose 10g,Claret 20mL, salt compounded of iodine 15g, sheep placenta 10g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025471.7A CN105595157A (en) | 2016-01-13 | 2016-01-13 | Color fixative for cherries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025471.7A CN105595157A (en) | 2016-01-13 | 2016-01-13 | Color fixative for cherries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595157A true CN105595157A (en) | 2016-05-25 |
Family
ID=55975963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610025471.7A Withdrawn CN105595157A (en) | 2016-01-13 | 2016-01-13 | Color fixative for cherries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595157A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213654A (en) * | 2020-03-05 | 2020-06-02 | 中国水稻研究所 | Seed soaking agent for promoting rice germination and resisting low-temperature stress and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN101073369A (en) * | 2007-06-05 | 2007-11-21 | 华南理工大学 | Production of sugar-curing cherry tomato |
| CN103141908A (en) * | 2013-04-07 | 2013-06-12 | 韩金光 | Acerola cherry fruit powder and preparation method thereof |
| CN104664008A (en) * | 2013-12-03 | 2015-06-03 | 刘海燕 | Microwave low-sugar preserved cherry fruit and preparation method thereof |
-
2016
- 2016-01-13 CN CN201610025471.7A patent/CN105595157A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376398A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Process for preparing freeze dried and antistaled multi-taste fruit/vegetable chocolate |
| CN101073369A (en) * | 2007-06-05 | 2007-11-21 | 华南理工大学 | Production of sugar-curing cherry tomato |
| CN103141908A (en) * | 2013-04-07 | 2013-06-12 | 韩金光 | Acerola cherry fruit powder and preparation method thereof |
| CN104664008A (en) * | 2013-12-03 | 2015-06-03 | 刘海燕 | Microwave low-sugar preserved cherry fruit and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘敏等: "科学传播的科学依据和历史依据――食用胎盘和注射羊胎素的个案研究", 《科普研究》 * |
| 白小军: "护色剂在食品加工中的应用", 《宁夏农林科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213654A (en) * | 2020-03-05 | 2020-06-02 | 中国水稻研究所 | Seed soaking agent for promoting rice germination and resisting low-temperature stress and application thereof |
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