CN106173169A - The processing method of Preserved Banana - Google Patents
The processing method of Preserved Banana Download PDFInfo
- Publication number
- CN106173169A CN106173169A CN201610731235.7A CN201610731235A CN106173169A CN 106173169 A CN106173169 A CN 106173169A CN 201610731235 A CN201610731235 A CN 201610731235A CN 106173169 A CN106173169 A CN 106173169A
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- Prior art keywords
- chankings
- color fixative
- gram
- sugaring
- banana
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- 241000234295 Musa Species 0.000 title claims abstract description 23
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000834 fixative Substances 0.000 claims abstract description 34
- 238000009923 sugaring Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 238000007711 solidification Methods 0.000 claims abstract description 16
- 230000008023 solidification Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000447437 Gerreidae Species 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 108020004410 pectinesterase Proteins 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 31
- 239000007921 spray Substances 0.000 claims description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 description 10
- 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 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 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 claims description 5
- 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 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 abstract description 4
- 239000011593 sulfur Substances 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 2
- 238000010668 complexation reaction Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000002845 discoloration Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 150000001455 metallic ions Chemical class 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- HNBFUFIYQWYCDM-UHFFFAOYSA-N oxygen(2-) sulfane titanium(4+) Chemical compound [O--].[O--].S.[Ti+4] HNBFUFIYQWYCDM-UHFFFAOYSA-N 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Saccharide Compounds (AREA)
Abstract
Disclosed by the invention is the processing method of Preserved Banana.Described method includes following concrete technical step: raw material cleaning, peeling, color fixative, solidification, blanch: cooling, sugaring, dries, pack.The present invention mainly takes non-sulfur prevention of discoloration, adds pectinesterase and calcium chloride carries out solidifying chankings, carry out blanch enzyme denaturing with 90 ° of C hot water and keep later stage chankings color stability these three measure to avoid the defect existing for traditional mode of production Preserved Banana method.Pectinesterase mainly allows hyper-methoxy pectin in chankings change into hypo-methoxy pectin, and hypo-methoxy pectin, with metallic ions Ca complexation, forms more stable structure so that chankings tissue more compacts, and voltage endurance capability is higher.Gained Preserved Banana of the present invention, yield rate reaches more than 99%, and tradition banana flavor is strong, and sweet mouthfeel is crisp and oiliness.
Description
Technical field
The processing method that the present invention relates to Preserved Banana, belongs to fruit processing technique field.
Background technology
Fructus Musae China distribution mainly in Guangxi, Yunnan, the area such as Guangdong and Fujian, Fructus Musae is mainly used in eating raw, also
Making pulp class, the product of deep processing is the most fewer.And leisure food, fried banana chip just compares many, mainly
Based on Vietnam and Thailand, fried banana chip, because its heated fast decolours, can keep the color of raw material chankings, and sheet
Type and taste are all good, but fried food is because of superhigh temperature and by generation carcinogen such as oil repeat, is that one affects food
Healthy processing method, and on the market almost without the existence of Preserved Banana, trace it to its cause: one is because in Fructus Musae containing enzyme,
The easily brown stain by the effect of oxygen in air, pulp colour blackening can just lose market value；Two is the additive color fixative using sulfur-bearing,
Although chankings color can being made to be maintained, but the astringent taste that sulfur dioxide can make chankings increasing the weight of, taste bad.And titanium dioxide
Sulfur residual is the most bad to human body.Three is blanch color fixative, so can also be able to make of the colour-keeping liquid of non-sulfur-bearing, then blanch
Go out reasonable Preserved Banana product.But the Preserved Banana substandard products that this method produces are very bigger than regular meeting, mainly in blanch
In the stage, chankings there will be boiling hot rotten situation, and in later stage sugaring, this situation more increases the weight of, cause product defect rate be up to 20% with
On, cost can increase.Here it is be difficult to see the reason of the Preserved Banana of non-fired on the market.Therefore, enzyme denaturing and color fixative skill
Art produces a kind of non-fired Preserved Banana, has bigger market prospect.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of new Preserved Banana, overcomes tradition Preserved Banana processing method
Existing fried, deficiency that residual sulphur, substandard products are many.
For achieving the above object, this invention takes following technical proposals, the processing method of Preserved Banana, including following tool
Body technique step:
(1) raw material cleans: select the Fructus Musae with suitable Maturity, it is desirable to raw material sarcocarp is light yellow, uses clean water surface, drip
Dry；
(2) peeling, color fixative: the skin of Fructus Musae is peeled off, and immediately enters microtome and cut into slices, slice thickness at 7-9mm,
Section, spray color fixative spray liquid is to chankings surface simultaneously, and described color fixative spray liquid proportioning is: contain in 100 milliliters of colour-keeping liquid
Sal 0.8 gram, containing vitamin C: 0.05 gram；
(3) color fixative, solidification: being directly placed into by the chankings that step (2) cuts in the color fixative solidification liquid prepared, colour-keeping liquid temperature is
30～60 ° of C, described color fixative solidification formula of liquid is 100 milliliters of solution interpolation Sal 0.8 gram, vitamin Cs: 0.05 gram, pectinesterase
The calcium chloride with 0.02 gram of enzyme 50～200ppm, needs 0.5-2 hour hardening time；
(4) blanch: heat the water to 90-95 ° of C, the chankings after step (3) being solidified is poured into and is carried out enzyme denaturing in hot water, during enzyme denaturing
Between be 1-5 minute, then with cold water spray direct cool to 50 ° of below C；
(5) cooling, sugaring: carry out sugaring after cooling, sugaring formula: every 100 kilograms of flesh, adds white sugar: 0-25 public
Jin, maltose syrup: 10-15 kilogram, glucose: 0-25 kilogram, glycerol: 0.3-0.5 kilogram, potassium sorbate: 0.05 kilogram,
Salting period is 24-48 hour；
(6) dry, pack: the chankings after sugaring is taken out, drains sucrose solution, neatly arrange baking sieve, dry and carry out in two times, the
First drying temperature is 55-65 DEG C, and the time is 4 hours；After drying for the first time, turn over sieve, stand and ease back for 8-10 hour, then carry out the
Secondary drying, it is 35 ~ 55 DEG C that second time dries temperature, it is desirable to dries moisture 14 ~ 20%, packs to obtain product.
Take the invention of above-mentioned measure, meet following quality standard:
Take the present invention of above-mentioned measure, mainly from non-sulfur prevention of discoloration, add pectinesterase and calcium chloride carries out solidifying chankings, use
90 ° of C hot water carry out blanch enzyme denaturing and keep later stage chankings color stability these three measure to avoid traditional mode of production Preserved Banana method
Existing defect.Pectinesterase mainly allows hyper-methoxy pectin in chankings change into hypo-methoxy pectin, hypo-methoxy pectin
With metallic ions Ca complexation, form more stable structure so that chankings tissue more compacts, and voltage endurance capability is higher.Gained of the present invention
Preserved Banana, yield rate reaches more than 99%, and tradition banana flavor is strong, and sweet mouthfeel is crisp and oiliness.
Detailed description of the invention
Embodiment 1
(1) raw material cleans: takes Maturity and reaches 9 one-tenth above Fructus Musaes, it is desirable to raw material sarcocarp is light yellow, uses clean water surface,
Drain；
(2) peeling, color fixative: the skin of Fructus Musae is peeled off, and immediately enters microtome and cut into slices, slice thickness at 7-9mm,
Section, spray color fixative spray liquid is to chankings surface simultaneously, and described color fixative spray liquid proportioning is: contain in 100 milliliters of colour-keeping liquid
Sal 0.8 gram, containing vitamin C: 0.05 gram；
(3) color fixative, solidification: being directly placed into by the chankings that step (2) cuts in the color fixative solidification liquid prepared, colour-keeping liquid temperature is
30 ° of C, described color fixative solidification formula of liquid is 100 milliliters of solution interpolation Sal 0.8 gram, vitamin Cs: 0.05 gram, pectinesterase
The calcium chloride with 0.02 gram of 50ppm, needs 2 hours hardening time；
(4) blanch: heat the water to 90 ° of C, the chankings after step (3) being solidified pours into and carries out enzyme denaturing in hot water, and the enzyme denaturing time is
5 minutes, then direct cool to 50 ° of below C with cold water spray；
(5) cooling, sugaring: carry out sugaring after cooling, sugaring formula: every 100 kilograms of fresh banana chips, adds white sugar: 25 is public
Jin, maltose syrup: 10 kilograms, glucose: 1 kilogram, glycerol: 0.3 kilogram, potassium sorbate: 0.05 kilogram, salting period is
24 hours；
(6) dry, pack: the chankings after sugaring is taken out, drains sucrose solution, neatly arrange baking sieve, dry and carry out in two times, the
First drying temperature is 55 DEG C, and the time is 4 hours；After drying for the first time, turn over sieve, stand and ease back for 10 hours, then carry out second time
Drying, it is 35 DEG C that second time dries temperature, it is desirable to dries moisture 14 ~ 20%, packs to obtain product.
Embodiment 2
(1) raw material cleans: takes the Fructus Musae that Maturity 9 becomes above, it is desirable to raw material sarcocarp is light yellow, uses clean water surface, drain；
(2) peeling, color fixative: the skin of Fructus Musae is peeled off, and immediately enters microtome and cut into slices, slice thickness at 7-9mm,
Section, spray color fixative spray liquid is to chankings surface simultaneously, and described color fixative spray liquid proportioning is: contain in 100 milliliters of colour-keeping liquid
Sal 0.8 gram, containing vitamin C: 0.05 gram；
(3) color fixative, solidification: being directly placed into by the chankings that step (2) cuts in the color fixative solidification liquid prepared, colour-keeping liquid temperature is
45 ° of C, described color fixative solidification formula of liquid is 100 milliliters of solution interpolation Sal 0.8 gram, vitamin Cs: 0.05 gram, pectinesterase
The calcium chloride with 0.02 gram of 100ppm, needs 1 hour hardening time；
(4) blanch: heat the water to 95 ° of C, the chankings after step (3) being solidified pours into and carries out enzyme denaturing in hot water, and the enzyme denaturing time is
1 minute, then direct cool to 50 ° of below C with cold water spray；
(5) cooling, sugaring: carry out sugaring after cooling, sugaring formula: every 100 kilograms of flesh, addition white sugar: 1 kilogram,
Maltose syrup: 15 kilograms, glucose: 25 kilograms, glycerol: 0.5 kilogram, potassium sorbate: 0.05 kilogram, salting period is
48 hours；
(6) dry, pack: the chankings after sugaring is taken out, drains sucrose solution, neatly arrange baking sieve, dry and carry out in two times, the
First drying temperature is 65 DEG C, and the time is 4 hours；After drying for the first time, turn over sieve, stand and ease back for 8 hours, then carry out drying for the second time
Dry, it is 55 DEG C that second time dries temperature, it is desirable to dries moisture 14 ~ 20%, packs to obtain product.
Embodiment 3
(1) raw material cleans: takes the Fructus Musae that Maturity 9 becomes above, it is desirable to raw material sarcocarp is light yellow, uses clean water surface, drain；
(2) peeling, color fixative: the skin of Fructus Musae is peeled off, and immediately enters microtome and cut into slices, slice thickness at 7-9mm,
Section, spray color fixative spray liquid is to chankings surface simultaneously, and described color fixative spray liquid proportioning is: contain in 100 milliliters of colour-keeping liquid
Sal 0.8 gram, containing vitamin C: 0.05 gram；
(3) color fixative, solidification: being directly placed into by the chankings that step (2) cuts in the color fixative solidification liquid prepared, colour-keeping liquid temperature is
60 ° of C, described color fixative solidification formula of liquid is 100 milliliters of solution interpolation Sal 0.8 gram, vitamin Cs: 0.05 gram, pectinesterase
The calcium chloride with 0.02 gram of 200ppm, needs 2 hours hardening time；
(4) blanch: heat the water to 93 ° of C, the chankings after step (3) being solidified pours into and carries out enzyme denaturing in hot water, and the enzyme denaturing time is
3 minutes, then direct cool to 50 ° of below C with cold water spray；
(5) cooling, sugaring: carry out sugaring after cooling, sugaring formula: every 100 kilograms of flesh, addition white sugar: 1 kilogram,
Maltose syrup: 15 kilograms, glucose: 25 kilograms, glycerol: 0.5 kilogram, potassium sorbate: 0.05 kilogram, salting period is
30 hours；
(6) dry, pack: the chankings after sugaring is taken out, drains sucrose solution, neatly arrange baking sieve, dry and carry out in two times, the
First drying temperature is 60 DEG C, and the time is 4 hours；After drying for the first time, turn over sieve, stand and ease back for 8 hours, then carry out drying for the second time
Dry, it is 40 DEG C that second time dries temperature, it is desirable to dries moisture 14 ~ 20%, packs to obtain product.
Claims (1)
1. the processing method of Preserved Banana, it is characterised in that described method includes following concrete technical step:
(1) raw material cleans: select the Fructus Musae with suitable Maturity, it is desirable to raw material sarcocarp is light yellow, uses clean water surface, drip
Dry；
(2) peeling, color fixative: the skin of Fructus Musae is peeled off, and immediately enters microtome and cut into slices, slice thickness at 7-9mm,
Section, spray color fixative spray liquid is to chankings surface simultaneously, and described color fixative spray liquid proportioning is: contain in 100 milliliters of colour-keeping liquid
Sal 0.8 gram, containing vitamin C: 0.05 gram；
(3) color fixative, solidification: being directly placed into by the chankings that step (2) cuts in the color fixative solidification liquid prepared, colour-keeping liquid temperature is
30～60 ° of C, described color fixative solidification formula of liquid is 100 milliliters of solution interpolation Sal 0.8 gram, vitamin Cs: 0.05 gram, pectinesterase
The calcium chloride with 0.02 gram of enzyme 50～200ppm, needs 0.5-2 hour hardening time；
(4) blanch: heat the water to 90-95 ° of C, the chankings after step (3) being solidified is poured into and is carried out enzyme denaturing in hot water, during enzyme denaturing
Between be 1-5 minute, then with cold water spray direct cool to 50 ° of below C；
(5) cooling, sugaring: carry out sugaring after cooling, sugaring formula: every 100 kilograms of flesh, adds white sugar: 0-25 public
Jin, maltose syrup: 10-15 kilogram, glucose: 0-25 kilogram, glycerol: 0.3-0.5 kilogram, potassium sorbate: 0.05 kilogram,
Salting period is 24-48 hour；
(6) dry, pack: the chankings after sugaring is taken out, drains sucrose solution, neatly arrange baking sieve, dry and carry out in two times, the
First drying temperature is 55-65 DEG C, and the time is 4 hours；After drying for the first time, turn over sieve, stand and ease back for 8-10 hour, then carry out the
Secondary drying, it is 35 ~ 55 DEG C that second time dries temperature, it is desirable to dries moisture 14 ~ 20%, packs to obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731235.7A CN106173169A (en) | 2016-08-26 | 2016-08-26 | The processing method of Preserved Banana |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731235.7A CN106173169A (en) | 2016-08-26 | 2016-08-26 | The processing method of Preserved Banana |
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| CN106173169A true CN106173169A (en) | 2016-12-07 |
Family
ID=57525721
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| CN201610731235.7A Pending CN106173169A (en) | 2016-08-26 | 2016-08-26 | The processing method of Preserved Banana |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736471A (en) * | 2017-09-28 | 2018-02-27 | 福建省兴辉食品有限公司 | The processing technology of preserved kiwi fruit |
| CN107836560A (en) * | 2017-12-18 | 2018-03-27 | 湖州星座食品有限公司 | A kind of preparation method for the banana preserved fruit taken after suitable motion |
| CN108041241A (en) * | 2017-12-15 | 2018-05-18 | 湖州星座食品有限公司 | A kind of production method for the bajiao banana preserved fruit that suitable middle-aged and elderly people takes |
| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN112401048A (en) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | Method for making preserved passion fruits capable of being sugared quickly and recovering sugar water |
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
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| CN107736471A (en) * | 2017-09-28 | 2018-02-27 | 福建省兴辉食品有限公司 | The processing technology of preserved kiwi fruit |
| CN108041241A (en) * | 2017-12-15 | 2018-05-18 | 湖州星座食品有限公司 | A kind of production method for the bajiao banana preserved fruit that suitable middle-aged and elderly people takes |
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| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN112401048A (en) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | Method for making preserved passion fruits capable of being sugared quickly and recovering sugar water |
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
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