CN106307292A - Preparation method of dragon fruit peel sauce - Google Patents

Preparation method of dragon fruit peel sauce Download PDF

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Publication number
CN106307292A
CN106307292A CN201610698909.8A CN201610698909A CN106307292A CN 106307292 A CN106307292 A CN 106307292A CN 201610698909 A CN201610698909 A CN 201610698909A CN 106307292 A CN106307292 A CN 106307292A
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Prior art keywords
pitaya peel
hylocereus undatus
beans
add
sauce
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CN201610698909.8A
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Chinese (zh)
Inventor
邵玉华
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邵玉华
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Priority to CN201610698909.8A priority Critical patent/CN106307292A/en
Publication of CN106307292A publication Critical patent/CN106307292A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/29Delbrueckii

Abstract

The invention discloses a preparation method of dragon fruit peel sauce, including (1) pulping; (2) enzymolysis; (3) fermentation; (4) concentration; (5) seasoning; (6) package. According to the preparation method of dragon fruit peel sauce, the finished product is smooth in sauce body, moderate in stickiness, delicious in taste and bright in color; the utilization rate of the dragon fruit peel reaches 97.3%, and economic benefit is improved by 18.7%; cellulase treatment of the dragon fruit peel can promote separation of nutrition component and benefit absorbing; the taste is smooth; the lactobacillus fementation can promote gastrointestinal function, the sauce body is acidic, and can inhibit the growth of infectious microbe and keep fresh color; after adding fluid seasoner, the sauce is convenient to use, easy to evenly stir and can change the sour and sweet tastes of traditional fruit sauce and keep proper salinity; Chinese chestnut and konjak are added to balance nutrition, increase fragrance, make stickiness proper, and keep stable and non-delaminated sauce body.

Description

A kind of preparation method of pitaya peel beans
Technical field
The invention mainly relates to food processing technology field, particularly relate to the preparation method of a kind of pitaya peel beans.
Background technology
Hylocereus undatus is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant Vitamin and water solublity meals fiber, there is preferable health-care effect, it is possible to beauty and skin care, protect vision, antioxidation, anti-ageing Always, protect cardiovascular and cerebrovascular vessel, suppress brain cell pathological changes, press down cancer anticancer.Hylocereus undatus contains with substantial amounts of pitaya peel, pitaya peel Abundant anthocyanidin, and pitaya peel is thrown away as garbage, not only cause the huge wasting of resources, and can severe contamination Environment.
Hylocereus undatus obtains the concern of people often as first-class fruit, but the utilization to pitaya peel but rarely has report, And pitaya peel product in the market is seldom, pitaya peel beans does not the most occur, it is impossible to meet consumer demand, and And currently there are no the complete literature method preparing Semen Fructus Chaenomelis oil, therefore Semen Fructus Chaenomelis is prepared as Semen Fructus Chaenomelis oil be market urgently Need, increase the Fructus Chaenomelis product on market, hence it is evident that improve the added value of Fructus Chaenomelis, improve the income of peasant household.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide the preparation method of a kind of pitaya peel beans.
The preparation method of a kind of pitaya peel beans, specifically includes following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 40 ~ 60 mesh sieves are crossed in making beating, add pitaya peel weight The vitamin C of 0.03 ~ 0.04%, stirs to dissolving completely, abundant nutrition, keeps color and luster, obtains Hylocereus undatus latex;
(2) enzymolysis: adding cellulase in Hylocereus undatus latex, making mass concentration is 0.05 ~ 0.07%, stirs, is placed in 43 ~ 45 DEG C of water-baths, stirring enzymolysis 100 ~ 120 minutes, make delicate mouthfeel, promote nutrition release, obtain enzymolysis Hylocereus undatus latex;
(3) fermentation: add the Semen Sesami Nigrum of pitaya peel weight 15 ~ 20%, abundant nutrition in enzymolysis Hylocereus undatus latex, increase U.S. The property seen, mix homogeneously, add lactic acid bacteria, making volume fraction is 2 ~ 3%, stirs, and is placed in 36 ~ 38 DEG C of ferment at constant temperature 10 ~ 12 little Time, have additional nutrients and fragrance, protect gastrointestinal function, must ferment Hylocereus undatus latex;
(4) concentrate: fermentation Hylocereus undatus latex is placed in-60 ~-58 DEG C of freezings 7 ~ 9 hours, be placed in-34 ~-32 DEG C of vacuum freezings and do Dry to 50 ~ 55% that water content is pitaya peel weight, Hylocereus undatus latex must be concentrated;
(5) seasoning: add flavouring agent in Hylocereus undatus latex to concentrating, changes the sour-sweet mouthfeel of traditional jams, and acid is salty moderate, increases Mouthfeel, making mass concentration is 3.5 ~ 3.7%, in 68 ~ 70 DEG C, 22 ~ 24MPa homogenizing 8 ~ 10 minutes, obtains pitaya peel beans;
(6) packaging: packaging, in 7000 ~ 8000uW/c ultraviolet-sterilization 20 ~ 25 minutes, inspection, obtains finished product.
The pitaya peel of described step (1), for red heart pitaya peel.
The cellulase of described step (2), enzyme activity is 2800 ~ 3000U/mg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: bacillus bifidus: moral formula lactobacillus: Bao Jiali Sub-lactobacillus=10 ~ 12:7 ~ 9:5 ~ 7, activate the most respectively, and viable count is 109~1010CFU/ml。
The flavouring agent of described step (5), is made up of the raw material of following weight portion: kernel of Semen Castaneae Mollissimae 12 ~ 14, konjak starch 8 ~ 10, Sal 3 ~ 5, Rhizoma Zingiberis Recens 4 ~ 6, Herba Alii fistulosi 4 ~ 6, Fructus Foeniculi 4 ~ 6, Fructus Capsici 2 ~ 4, anise 2 ~ 4, Pericarpium Zanthoxyli 2 ~ 4, Fructus Tsaoko 2 ~ 4, Semen Myristicae 2 ~ 4, will be raw Rhizoma Zingiberis Recens, Herba Alii fistulosi, Fructus Foeniculi, Fructus Capsici, anise, Pericarpium Zanthoxyli, Fructus Tsaoko and Semen Myristicae are cleaned, and are placed in the pot raw perfume of medium and small fire parch, Guan Huo, add Semen Castaneae Core, stir-fries 2 ~ 3 minutes, takes out, is crushed to 80 ~ 100 mesh, obtains seasoning powder, adds the water of seasoning powder weight 90 ~ 100 times amount, boils Rear addition Sal, little fire infusion to volume is original 1/2, adds konjak starch, and stirring infusion to water content is flavoring agent grain weight 8 ~ 10 times of amount, obtain flavouring agent.
Pitaya peel beans prepared by the preparation method of a kind of pitaya peel beans.
The invention have the advantage that the preparation method of a kind of pitaya peel beans that the present invention provides, beans body is fine and smooth, and viscosity is fitted In, acid is refreshing good to eat, adds Semen Sesami Nigrum, and beans body presents red heart Hylocereus undatus sample, bright in colour, attracts consumer's eyeball, pitaya peel Utilization rate reach 97.3%, economic well-being of workers and staff improves 18.7%;Pitaya peel, through cellulose treatment, promotes that nutritional labeling separates out, profit In absorption, delicate mouthfeel;Through lactic acid bacteria fermentation, promoting gastrointestinal function, beans body becomes acidity, it is possible to suppression varied bacteria growing, keeps color Pool is bright-coloured;The chilled concentration of beans body, it is to avoid what infusion concentration produced is charred taste, is significantly reduced nutrition leak, and anthocyanidin retains Rate is 86.5%, and vitamin C retention rate is 96.3%, nutritious;Add liquid quelite, easy to use, it is easy to stir, Changing the sour-sweet mouthfeel of traditional jams, salinity is suitable, adds Semen Castaneae and konjak starch, balanced nutrients, tarts up, and thickness is fitted Preferably, keep beans body stable, not stratified.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
The preparation method of a kind of pitaya peel beans, specifically includes following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 40 mesh sieves are crossed in making beating, add pitaya peel weight 0.03% Vitamin C, stirring to dissolving completely, abundant nutrition, keep color and luster, obtain Hylocereus undatus latex;
(2) enzymolysis: adding cellulase in Hylocereus undatus latex, making mass concentration is 0.05%, stirs, and is placed in 43 DEG C of water Bath, stirring enzymolysis 100 minutes, make delicate mouthfeel, promote nutrition release, obtain enzymolysis Hylocereus undatus latex;
(3) fermentation: add the Semen Sesami Nigrum of pitaya peel weight 15%, abundant nutrition in enzymolysis Hylocereus undatus latex, increase attractive in appearance Property, mix homogeneously, add lactic acid bacteria, making volume fraction is 2%, stirs, and is placed in 36 DEG C of ferment at constant temperature 10 hours, increases battalion Supporting and fragrance, protect gastrointestinal function, must ferment Hylocereus undatus latex;
(4) concentrate: fermentation Hylocereus undatus latex is placed in-60 DEG C of freezings 7 hours, is placed in-34 DEG C of vacuum lyophilizations to water content For the 50% of pitaya peel weight, Hylocereus undatus latex must be concentrated;
(5) seasoning: add flavouring agent in Hylocereus undatus latex to concentrating, changes the sour-sweet mouthfeel of traditional jams, and acid is salty moderate, increases Mouthfeel, making mass concentration is 3.5%, in 68 DEG C, 22MPa homogenizing 8 minutes, obtains pitaya peel beans;
(6) packaging: packaging, in 7000uW/c ultraviolet-sterilization 20 minutes, inspection, obtains finished product.
The pitaya peel of described step (1), for red heart pitaya peel.
The cellulase of described step (2), enzyme activity is 2800 ~ 3000U/mg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: bacillus bifidus: moral formula lactobacillus: Bao Jiali Sub-lactobacillus=10 ~ 12:7 ~ 9:5 ~ 7, activate the most respectively, and viable count is 109~1010CFU/ml。
The flavouring agent of described step (5), is made up of the raw material of following weight portion: kernel of Semen Castaneae Mollissimae 12 ~ 14, konjak starch 8 ~ 10, Sal 3 ~ 5, Rhizoma Zingiberis Recens 4 ~ 6, Herba Alii fistulosi 4 ~ 6, Fructus Foeniculi 4 ~ 6, Fructus Capsici 2 ~ 4, anise 2 ~ 4, Pericarpium Zanthoxyli 2 ~ 4, Fructus Tsaoko 2 ~ 4, Semen Myristicae 2 ~ 4, will be raw Rhizoma Zingiberis Recens, Herba Alii fistulosi, Fructus Foeniculi, Fructus Capsici, anise, Pericarpium Zanthoxyli, Fructus Tsaoko and Semen Myristicae are cleaned, and are placed in the pot raw perfume of medium and small fire parch, Guan Huo, add Semen Castaneae Core, stir-fries 2 ~ 3 minutes, takes out, is crushed to 80 ~ 100 mesh, obtains seasoning powder, adds the water of seasoning powder weight 90 ~ 100 times amount, boils Rear addition Sal, little fire infusion to volume is original 1/2, adds konjak starch, and stirring infusion to water content is flavoring agent grain weight 8 ~ 10 times of amount, obtain flavouring agent.
Embodiment 2
The preparation method of a kind of pitaya peel beans, specifically includes following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 40 mesh sieves are crossed in making beating, add pitaya peel weight 0.03% Vitamin C, stirring to dissolving completely, abundant nutrition, keep color and luster, obtain Hylocereus undatus latex;
(2) enzymolysis: adding cellulase in Hylocereus undatus latex, making mass concentration is 0.06%, stirs, and is placed in 44 DEG C of water Bath, stirring enzymolysis 110 minutes, make delicate mouthfeel, promote nutrition release, obtain enzymolysis Hylocereus undatus latex;
(3) fermentation: add the Semen Sesami Nigrum of pitaya peel weight 18%, abundant nutrition in enzymolysis Hylocereus undatus latex, increase attractive in appearance Property, mix homogeneously, add lactic acid bacteria, making volume fraction is 2.5%, stirs, and is placed in 37 DEG C of ferment at constant temperature 11 hours, increases Nutrition and fragrance, protect gastrointestinal function, and must ferment Hylocereus undatus latex;
(4) concentrate: fermentation Hylocereus undatus latex is placed in-59 DEG C of freezings 8 hours, is placed in-33 DEG C of vacuum lyophilizations to water content For the 53% of pitaya peel weight, Hylocereus undatus latex must be concentrated;
(5) seasoning: add flavouring agent in Hylocereus undatus latex to concentrating, changes the sour-sweet mouthfeel of traditional jams, and acid is salty moderate, increases Mouthfeel, making mass concentration is 3.7%, in 69 DEG C, 23MPa homogenizing 9 minutes, obtains pitaya peel beans;
(6) packaging: packaging, in 8000uW/c ultraviolet-sterilization 25 minutes, inspection, obtains finished product.The Hylocereus undatus of described step (1) Skin, for red heart pitaya peel.
The cellulase of described step (2), enzyme activity is 2800 ~ 3000U/mg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: bacillus bifidus: moral formula lactobacillus: Bao Jiali Sub-lactobacillus=10:7:5, activates the most respectively, and viable count is 109~1010CFU/ml。
The flavouring agent of described step (5), is made up of the raw material of following weight portion: kernel of Semen Castaneae Mollissimae 12, konjak starch 8, Sal 3, Rhizoma Zingiberis Recens 4, Herba Alii fistulosi 4, Fructus Foeniculi 4, Fructus Capsici 2, anise 2, Pericarpium Zanthoxyli 2, Fructus Tsaoko 2, Semen Myristicae 2, by Rhizoma Zingiberis Recens, Herba Alii fistulosi, Fructus Foeniculi, Fructus Capsici, anise, flower Green pepper, Fructus Tsaoko and Semen Myristicae are cleaned, and are placed in the pot raw perfume of medium and small fire parch, Guan Huo, add kernel of Semen Castaneae Mollissimae, stir-fry 2 minutes, take out, be crushed to 80 mesh, obtain seasoning powder, add the water of seasoning powder weight 90 times amount, add Sal after boiling, and little fire infusion to volume is original 1/2, add konjak starch, stirring infusion, to 8 times that water content is seasoning powder weight, obtains flavouring agent.
Embodiment 3
The preparation method of a kind of pitaya peel beans, specifically includes following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 60 mesh sieves are crossed in making beating, add pitaya peel weight 0.04% Vitamin C, stirring to dissolving completely, abundant nutrition, keep color and luster, obtain Hylocereus undatus latex;
(2) enzymolysis: adding cellulase in Hylocereus undatus latex, making mass concentration is 0.07%, stirs, and is placed in 45 DEG C of water Bath, stirring enzymolysis 120 minutes, make delicate mouthfeel, promote nutrition release, obtain enzymolysis Hylocereus undatus latex;
(3) fermentation: add the Semen Sesami Nigrum of pitaya peel weight 20%, abundant nutrition in enzymolysis Hylocereus undatus latex, increase attractive in appearance Property, mix homogeneously, add lactic acid bacteria, making volume fraction is 3%, stirs, and is placed in 38 DEG C of ferment at constant temperature 12 hours, increases battalion Supporting and fragrance, protect gastrointestinal function, must ferment Hylocereus undatus latex;
(4) concentrate: fermentation Hylocereus undatus latex is placed in-58 DEG C of freezings 9 hours, is placed in-32 DEG C of vacuum lyophilizations to water content For the 55% of pitaya peel weight, Hylocereus undatus latex must be concentrated;
(5) seasoning: add flavouring agent in Hylocereus undatus latex to concentrating, changes the sour-sweet mouthfeel of traditional jams, and acid is salty moderate, increases Mouthfeel, making mass concentration is 3.7%, in 70 DEG C, 24MPa homogenizing 10 minutes, obtains pitaya peel beans;
(6) packaging: packaging, in 8000uW/c ultraviolet-sterilization 25 minutes, inspection, obtains finished product.
The pitaya peel of described step (1), for red heart pitaya peel.
The cellulase of described step (2), enzyme activity is 2800 ~ 3000U/mg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: bacillus bifidus: moral formula lactobacillus: Bao Jiali Sub-lactobacillus=12:9:7, activates the most respectively, and viable count is 109~1010CFU/ml。
The flavouring agent of described step (5), is made up of the raw material of following weight portion: kernel of Semen Castaneae Mollissimae 14, konjak starch 10, Sal 5, Rhizoma Zingiberis Recens 6, Herba Alii fistulosi 6, Fructus Foeniculi 6, Fructus Capsici 4, anise 4, Pericarpium Zanthoxyli 4, Fructus Tsaoko 4, Semen Myristicae 4, by Rhizoma Zingiberis Recens, Herba Alii fistulosi, Fructus Foeniculi, Fructus Capsici, anise, flower Green pepper, Fructus Tsaoko and Semen Myristicae are cleaned, and are placed in the pot raw perfume of medium and small fire parch, Guan Huo, add kernel of Semen Castaneae Mollissimae, stir-fry 3 minutes, take out, be crushed to 100 mesh, obtain seasoning powder, add the water of seasoning powder weight 100 times amount, add Sal after boiling, and little fire infusion to volume is original 1/2, add konjak starch, stirring infusion to 10 times that water content is seasoning powder weight, obtain flavouring agent.
Comparative example
The preparation method of a kind of pitaya peel beans, specifically includes following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 40 mesh sieves are crossed in making beating, add pitaya peel weight 0.03% Vitamin C, stirring to dissolving completely, abundant nutrition, keep color and luster, obtain Hylocereus undatus latex;
(2) concentrate: adding the white sugar of Hylocereus undatus latex weight 10 ~ 12% in Hylocereus undatus latex, being heated with stirring to water content is 53%, obtain pitaya peel beans;
(3) packaging: packaging, inspection, obtain finished product.
Embodiment and the mensuration of each index of comparative example pitaya peel beans:
According to GB/T22474-2008, the pitaya peel beans preparing embodiment and comparative example detects, embodiment and The measurement result of each index of comparative example pitaya peel beans is shown in Table 1.
Table 1: embodiment and the mensuration of each index of comparative example pitaya peel beans
Project Embodiment 1 Embodiment 2 Embodiment 3 Comparative example
Mouthfeel Acid, salty, fragrant Acid, salty, fragrant Acid, salty, fragrant Acid, sweet, greasy
Anthocyanidin retention rate/(%) 86.5 84.7 85.3 24.8
Vc retention rate/(%) 95.6 95.2 96.3 13.4
The result of table 1 shows, pitaya peel beans prepared by the preparation method of the pitaya peel beans of embodiment, and acid is refreshing good to eat, salinity Moderate, aromatic flavor, the retention rate of anthocyanidin and Vc, apparently higher than comparative example, meets national standard, safety and Health.

Claims (6)

1. the preparation method of a pitaya peel beans, it is characterised in that specifically include following steps:
(1) making beating: the green portion of pitaya peel excised, cleans, and 40 ~ 60 mesh sieves are crossed in making beating, add pitaya peel weight The vitamin C of 0.03 ~ 0.04%, stirring, to dissolving completely, obtains Hylocereus undatus latex;
(2) enzymolysis: adding cellulase in Hylocereus undatus latex, making mass concentration is 0.05 ~ 0.07%, stirs, is placed in 43 ~ 45 DEG C of water-baths, stirring enzymolysis 100 ~ 120 minutes, obtain enzymolysis Hylocereus undatus latex;
(3) fermentation: add the Semen Sesami Nigrum of pitaya peel weight 15 ~ 20%, mix homogeneously in enzymolysis Hylocereus undatus latex, add breast Acid bacterium, making volume fraction is 2 ~ 3%, stirs, and is placed in 36 ~ 38 DEG C of ferment at constant temperature 10 ~ 12 hours, and must ferment Hylocereus undatus latex;
(4) concentrate: fermentation Hylocereus undatus latex is placed in-60 ~-58 DEG C of freezings 7 ~ 9 hours, be placed in-34 ~-32 DEG C of vacuum freezings and do Dry to 50 ~ 55% that water content is pitaya peel weight, Hylocereus undatus latex must be concentrated;
(5) seasoning: adding flavouring agent in Hylocereus undatus latex to concentrating, making mass concentration is 3.5 ~ 3.7%, in 68 ~ 70 DEG C, 22 ~ 24MPa homogenizing 8 ~ 10 minutes, obtains pitaya peel beans;
(6) packaging: packaging, in 7000 ~ 8000uW/c ultraviolet-sterilization 20 ~ 25 minutes, inspection, obtains finished product.
The preparation method of pitaya peel beans the most according to claim 1, it is characterised in that the pitaya peel of described step (1), For red heart pitaya peel.
The preparation method of pitaya peel beans the most according to claim 1, it is characterised in that the cellulase of described step (2), Enzyme activity is 2800 ~ 3000U/mg.
The preparation method of pitaya peel beans the most according to claim 1, it is characterised in that the lactic acid bacteria of described step (3), by The strain composition of following weight ratio: bacillus bifidus: moral formula lactobacillus: Lactobacillus bulgaricus=10 ~ 12:7 ~ 9:5 ~ 7, distinguishes Activating, viable count is 109~1010CFU/ml。
The preparation method of pitaya peel beans the most according to claim 1, it is characterised in that the flavouring agent of described step (5), by The raw material of following weight portion is made: kernel of Semen Castaneae Mollissimae 12 ~ 14, konjak starch 8 ~ 10, Sal 3 ~ 5, Rhizoma Zingiberis Recens 4 ~ 6, Herba Alii fistulosi 4 ~ 6, Fructus Foeniculi 4 ~ 6, Fructus Capsici 2 ~ 4, anise 2 ~ 4, Pericarpium Zanthoxyli 2 ~ 4, Fructus Tsaoko 2 ~ 4, Semen Myristicae 2 ~ 4, by Rhizoma Zingiberis Recens, Herba Alii fistulosi, Fructus Foeniculi, Fructus Capsici, anise, Pericarpium Zanthoxyli, grass Fruit and Semen Myristicae are cleaned, and are placed in the pot raw perfume of medium and small fire parch, Guan Huo, add kernel of Semen Castaneae Mollissimae, stir-fry 2 ~ 3 minutes, take out, it is crushed to 80 ~ 100 mesh, obtain seasoning powder, add the water of seasoning powder weight 90 ~ 100 times amount, add Sal after boiling, and little fire infusion to volume is former 1/2 come, adds konjak starch, and stirring infusion, to 8 ~ 10 times that water content is seasoning powder weight, obtains flavouring agent.
6. the pitaya peel beans prepared according to the preparation method of the pitaya peel beans described in any one of claim 1-5.
CN201610698909.8A 2016-08-22 2016-08-22 Preparation method of dragon fruit peel sauce CN106307292A (en)

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CN107509769A (en) * 2017-03-22 2017-12-26 陈宣强 The processing method of chromium-rich Grape Skin dietary-fiber biscuit
CN107048287A (en) * 2017-03-22 2017-08-18 林舒怀 The processing method of chromium-rich Grape Skin tartar sauce
CN107079957A (en) * 2017-03-22 2017-08-22 林舒怀 The processing method of selenium-rich grape coat dietary fiber biscuit
CN107079956A (en) * 2017-03-22 2017-08-22 鲁张超 The processing method of Grape Skin dietary-fiber biscuit
CN107087778A (en) * 2017-03-22 2017-08-25 项子豪 The processing method of the chromium-rich blueberry jam of selenium-rich
CN107114739A (en) * 2017-03-22 2017-09-01 廖强 The processing method of selenium-rich grape skin tartar sauce
CN107019185A (en) * 2017-03-22 2017-08-08 陈宣盛 The processing method of blueberry jam
CN107411040A (en) * 2017-06-15 2017-12-01 温岭市晨铭帽业有限公司 The processing method of the chromium-rich loquat skin tartar sauce of selenium-rich
CN107232280A (en) * 2017-06-15 2017-10-10 黄婧磊 The processing method of mangrove bark dietary-fiber biscuit
CN107212339A (en) * 2017-06-15 2017-09-29 台州瑞祥教育科技有限公司 The processing method of rich glutathione loquat skin tartar sauce
CN107197910A (en) * 2017-06-15 2017-09-26 陈展 The processing method of selenium-rich mangrove bark dietary-fiber biscuit
CN107259460A (en) * 2017-06-15 2017-10-20 林高立 The processing method of chromium-rich loquat skin tartar sauce
CN107439639A (en) * 2017-06-15 2017-12-08 潘佶 The processing method of the chromium-rich mangrove bark dietary-fiber biscuit of selenium-rich
CN107279893A (en) * 2017-06-15 2017-10-24 台州瑞祥教育科技有限公司 The processing method of loquat skin tartar sauce
CN107259461A (en) * 2017-06-15 2017-10-20 台州瑞祥教育科技有限公司 The processing method of selenium-rich loquat skin tartar sauce
CN107232281A (en) * 2017-06-20 2017-10-10 黄烁 The processing method of rich glutathione mangrove bark dietary-fiber biscuit
CN107279228A (en) * 2017-07-06 2017-10-24 陈林梭 The processing method of chromium-rich mangrove bark dietary-fiber biscuit
CN107319189A (en) * 2017-08-25 2017-11-07 贵港正邦农牧科技有限公司 A kind of duck feed and preparation method thereof
CN107712761A (en) * 2017-11-10 2018-02-23 蚌埠市金旺食品有限公司 A kind of flavor Chinese rose apple jam and preparation method thereof
CN107822037A (en) * 2017-11-24 2018-03-23 咀香园健康食品(中山)有限公司 A kind of composite probiotics ferment jujube jam and preparation method thereof
CN107822039A (en) * 2017-12-16 2018-03-23 李炫颖 A kind of method for preparing lemon jam of being fermented using edible fungus bran

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Application publication date: 20170111