CN106071006A - 一种果味白灵菇蜜饯的加工方法 - Google Patents
一种果味白灵菇蜜饯的加工方法 Download PDFInfo
- Publication number
- CN106071006A CN106071006A CN201610495045.XA CN201610495045A CN106071006A CN 106071006 A CN106071006 A CN 106071006A CN 201610495045 A CN201610495045 A CN 201610495045A CN 106071006 A CN106071006 A CN 106071006A
- Authority
- CN
- China
- Prior art keywords
- sugar
- pleurotus nebrodensis
- thin slice
- section
- boiling
- 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
- 241000318836 Pleurotus nebrodensis Species 0.000 title claims abstract description 48
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000003792 electrolyte Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008595 infiltration Effects 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008151 electrolyte solution Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000035699 permeability Effects 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 241000594394 Hedyotis Species 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000954 anitussive effect Effects 0.000 abstract description 3
- 229940124584 antitussives Drugs 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035479 physiological effects, processes and functions Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000015177 dried meat Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 description 4
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000018217 Artocarpus elasticus Species 0.000 description 1
- 208000009849 Female Genital Neoplasms Diseases 0.000 description 1
- 235000007162 Ferula assa foetida Nutrition 0.000 description 1
- 244000228957 Ferula foetida Species 0.000 description 1
- 235000012850 Ferula foetida Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019507 asafoetida Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 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
- 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
本发明公开了一种果味白灵菇蜜饯的加工方法,属于食品加工领域。其特征是,采用挑选白灵菇→切片→清洗→复水→电解质处理→糖制→烘干→包装的加工步骤,有益效果:本发明产品色泽鲜亮、透明,脯体饱满,具有白灵菇特有清香的风味,表面干爽,口感柔软而略有韧性,风味独特。本产品营养丰富,口感鲜美,可以调节人体生理平衡,增强人体免疫功能,具有消积镇咳等保健功效,是一种集营养和保健价值与一体的低热量、低脂的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果味白灵菇蜜饯的加工方法。
背景技术
白灵菇,又名阿魏蘑、阿魏侧耳、阿魏菇,其肉质细嫩,味美可口,具有较高的食用价值,被誉为“草原上的牛肝菌”和“侧耳”,颇受欢迎。白灵菇营养丰富,据科学测定,其蛋白质含量占干菇的20%,含有17种氨基酸,多种维生素和无机盐。白灵菇还具有一定的医药价值,有消积、杀虫、镇咳、消炎和防治妇科肿瘤等功效。白灵菇的药用价值很高,它含有真菌多糖和维生素等生理活性物质及多种矿物质,具有调节人体生理平衡,增强人体免疫功能的作用。
白灵菇营养价值高、功效多,用于加工成果味白灵菇蜜饯后食用方便,营养丰富,商品价值提高。
发明内容
本发明的目的是提供一种果味白灵菇蜜饯的制作方法,工艺简单,实施方便,制得的果味白灵菇蜜饯营养成分存留好,药效好,软硬适度,口感甘甜,含糖量适中,适于日常食用。
本发明所采取的技术方案是:一种果味白灵菇蜜饯的加工方法,其特征在于:采用挑选白灵菇→切片→清洗→复水→电解质处理→糖制→烘干→包装的加工步骤:
(1)挑选白灵菇:选用干白灵菇,粗壮均匀,无虫蛀,无霉变,不变质;
(2)切片:先将白灵菇适度回潮,再切成2mm厚的薄片,切片厚薄要均匀,切面要整齐,按直径大小分成5个规格的切片,切片后用清水漂洗,去除泥沙杂质以及表面部分微生物和白灵菇碎渣;
(3)复水:将切好的薄片放入55℃温水中进行浸泡复水;
(4)电解质处理:将复水的薄片清洗后投入电解质溶液中浸泡,以提高薄片的耐煮性和渗透性;
(5)糖制:采用真空渗糖、糖煮和糖渍联用的方式进行糖制,在35%的果糖液中添加0.1%维生素C和2%蜂胶,加热至微沸,保持12分钟后过滤,再添加10%拐枣汁、1%甜草液、0.2%玫瑰精油,0.01%的苯甲酸钠和一定量CMC-钠,混合后经胶体磨处理;将进电解质处理后的薄片投入配制好的糖液中,在45kPa真空中进行渗糖35min;真空渗糖后的薄片浸泡50min后进行微火煮制,煮至薄片透明,有厚质感,在煮制过程中分3次加入果糖至糖液浓度为48%;煮制后的薄片在原糖液中浸泡22h;
(6)烘干:先将薄片连同糖液一起加热至68℃,然后捞出沥糖,拌入适量的香草香精和食用精油,摊盘进行烘干;
(7)包装:真空包装,杀菌后即为成品。
有益效果:本发明产品色泽鲜亮、透明,脯体饱满,具有白灵菇特有清香的风味,表面干爽,口感柔软而略有韧性,风味独特。本产品营养丰富,口感鲜美,可以调节人体生理平衡,增强人体免疫功能,具有消积镇咳等保健功效,是一种集营养和保健价值与一体的低热量、低脂的绿色食品。
具体实施方式
实施例1:
一种果味白灵菇蜜饯的加工方法,主要采用以下步骤:
(1)挑选白灵菇:选用干白灵菇、香菇和桂花耳,粗壮均匀,无虫蛀,无霉变,不变质;
(2)切片:先将白灵菇适度回潮,再切成2-4mm厚的薄片,切片厚薄要均匀,切面要整齐,按直径大小分成2-3个规格的切片,切片后用清水漂洗,去除泥沙杂质以及表面部分微生物和白灵菇碎渣;
(3)复水:将切好的白灵菇片放入50-55℃温水中进行浸泡复水;
(4)电解质处理:将复水的白灵菇片清洗后投入电解质溶液中浸泡,以提高白灵菇片的耐煮性和渗透性;
(5)糖制:采用真空渗糖、糖煮和糖渍联用的方式进行糖制,在30%的果糖液中添加0.3%柠檬酸,加热至微沸,保持3-5分钟后过滤,再添加8%醋栗汁、1.5%甘油、0.01%的苯甲酸钠和一定量CMC-钠,混合后经胶体磨处理;将进电解质处理后的白灵菇片投入配制好的糖液中,在76-80kPa真空中进行渗糖45min;真空渗糖后的白灵菇片浸泡36min后进行微火煮制,煮至白灵菇片透明,有厚质感,在煮制过程中分3次加入果糖至糖液浓度为50%;煮制后的白灵菇片在原糖液中浸泡12-15h;
(6)烘干:先将白灵菇片连同糖液一起加热至65℃,然后捞出沥糖,拌入适量的柠檬香精,摊盘进行烘干;
(7)包装:真空包装,杀菌后即为成品。
实施例2:
一种果味白灵菇蜜饯的加工方法,主要采用以下步骤:
(1)挑选白灵菇:选用干白灵菇,粗壮均匀,无虫蛀,无霉变,不变质;
(2)切片:先将白灵菇适度回潮,再切成6mm厚的薄片,切片厚薄要均匀,切面要整齐,按直径大小分成5个规格的切片,切片后用清水漂洗,去除泥沙杂质以及表面部分微生物和白灵菇碎渣;
(3)复水:将切好的白灵菇片放入45℃温水中进行浸泡复水;
(4)电解质处理:将复水的白灵菇片清洗后投入电解质溶液中浸泡,以提高白灵菇片的耐煮性和渗透性;
(5)糖制:采用真空渗糖、糖煮和糖渍联用的方式进行糖制,在25%的红糖液中添加0.5%苹果酸,加热至微沸,保持22分钟后过滤,再添加20%菠萝蜜汁、0.8%甘油、0.03%的苯甲酸钠和一定量CMC-钠,混合后经胶体磨处理;将进电解质处理后的白灵菇片投入配制好的糖液中,在86-92kPa真空中进行渗糖35min;真空渗糖后的白灵菇片浸泡60min后进行微火煮制,煮至白灵菇片透明,有厚质感,在煮制过程中分4次加入红糖至糖液浓度为45%;煮制后的白灵菇片在原糖液中浸泡18-24h;
(6)烘干:先将白灵菇片连同糖液一起加热至70℃,然后捞出沥糖,拌入适量的蜂蜜和玫瑰香精,摊盘进行烘干;
(7)包装:真空包装,杀菌后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种果味白灵菇蜜饯的加工方法,其特征在于:采用挑选白灵菇→切片→清洗→复水→电解质处理→糖制→烘干→包装的加工步骤:
(1)挑选白灵菇:选用干白灵菇,粗壮均匀,无虫蛀,无霉变,不变质;
(2)切片:先将白灵菇适度回潮,再切成2mm厚的薄片,切片厚薄要均匀,切面要整齐,按直径大小分成5个规格的切片,切片后用清水漂洗,去除泥沙杂质以及表面部分微生物和白灵菇碎渣;
(3)复水:将切好的薄片放入55℃温水中进行浸泡复水;
(4)电解质处理:将复水的薄片清洗后投入电解质溶液中浸泡,以提高薄片的耐煮性和渗透性;
(5)糖制:采用真空渗糖、糖煮和糖渍联用的方式进行糖制,在35%的果糖液中添加0.1%维生素C和2%蜂胶,加热至微沸,保持12分钟后过滤,再添加10%拐枣汁、1%甜草液、0.2%玫瑰精油,0.01%的苯甲酸钠和一定量CMC-钠,混合后经胶体磨处理;将进电解质处理后的薄片投入配制好的糖液中,在45kPa真空中进行渗糖35min;真空渗糖后的薄片浸泡50min后进行微火煮制,煮至薄片透明,有厚质感,在煮制过程中分3次加入果糖至糖液浓度为48%;煮制后的薄片在原糖液中浸泡22h;
(6)烘干:先将薄片连同糖液一起加热至68℃,然后捞出沥糖,拌入适量的香草香精和食用精油,摊盘进行烘干;
(7)包装:真空包装,杀菌后即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610495045.XA CN106071006A (zh) | 2016-06-30 | 2016-06-30 | 一种果味白灵菇蜜饯的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610495045.XA CN106071006A (zh) | 2016-06-30 | 2016-06-30 | 一种果味白灵菇蜜饯的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106071006A true CN106071006A (zh) | 2016-11-09 |
Family
ID=57213794
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610495045.XA Pending CN106071006A (zh) | 2016-06-30 | 2016-06-30 | 一种果味白灵菇蜜饯的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106071006A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401047A (zh) * | 2020-11-23 | 2021-02-26 | 九江鸿立食品有限公司 | 一种生姜暖胃蜜饯肠生产方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105053445A (zh) * | 2015-07-20 | 2015-11-18 | 宇琪 | 一种低糖桔梗脯的加工方法 |
CN105076633A (zh) * | 2015-07-22 | 2015-11-25 | 程龙凤 | 一种果味糖绞股蓝的加工方法 |
CN105341293A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种天门冬果味脯的加工方法 |
-
2016
- 2016-06-30 CN CN201610495045.XA patent/CN106071006A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105053445A (zh) * | 2015-07-20 | 2015-11-18 | 宇琪 | 一种低糖桔梗脯的加工方法 |
CN105076633A (zh) * | 2015-07-22 | 2015-11-25 | 程龙凤 | 一种果味糖绞股蓝的加工方法 |
CN105341293A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种天门冬果味脯的加工方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401047A (zh) * | 2020-11-23 | 2021-02-26 | 九江鸿立食品有限公司 | 一种生姜暖胃蜜饯肠生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103829151A (zh) | 一种杜仲养生挂面及其制备方法 | |
CN105255695A (zh) | 一种车厘子复合果醋的制作方法 | |
CN106616704A (zh) | 一种枸杞果酱的制备方法 | |
CN106359803A (zh) | 一种百香果果脯的制作方法 | |
CN103637344A (zh) | 玫瑰饮料 | |
CN104522274A (zh) | 一种低糖荸荠保健脯的制作方法 | |
CN104397310A (zh) | 一种玫瑰果的制作方法 | |
CN104397792A (zh) | 一种杏鲍菇姜汁饮料的制作方法 | |
CN104305135A (zh) | 一种茶树菇保健酱油的制作方法 | |
CN106071009A (zh) | 一种糖冬瓜蜜饯的加工方法 | |
CN105053445A (zh) | 一种低糖桔梗脯的加工方法 | |
CN105961814A (zh) | 一种糖金果榄脯的加工方法 | |
CN105076633A (zh) | 一种果味糖绞股蓝的加工方法 | |
CN106071006A (zh) | 一种果味白灵菇蜜饯的加工方法 | |
CN108676682A (zh) | 一种百香果浸泡酒的制备方法 | |
CN104059835A (zh) | 一种南瓜酒 | |
CN103798740A (zh) | 保健南瓜酱油的制备方法 | |
CN107435013A (zh) | 一种蛋黄果保健姜酒的酿制方法 | |
CN106721848A (zh) | 一种降血压脱脂小麦胚芽袋泡固体饮料及其制备方法 | |
CN106070454A (zh) | 一种樱花菊芋保健糕的制作方法 | |
CN105341293A (zh) | 一种天门冬果味脯的加工方法 | |
CN106072261A (zh) | 一种清火桃胶蜂蜜果冻 | |
CN106615529A (zh) | 乌榄果蜜饯的制作方法 | |
KR102278173B1 (ko) | 팔미라팜 및 아티초크의 생리활성성분을 포함하는 인삼 정과 및 이의 제조 방법 | |
CN106605819A (zh) | 一种提神醒脑的脱脂小麦胚芽袋泡固体饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |