CN106509829A - Preparation method of compound color fixative for dried vegetables and fruits - Google Patents
Preparation method of compound color fixative for dried vegetables and fruits Download PDFInfo
- Publication number
- CN106509829A CN106509829A CN201610897054.1A CN201610897054A CN106509829A CN 106509829 A CN106509829 A CN 106509829A CN 201610897054 A CN201610897054 A CN 201610897054A CN 106509829 A CN106509829 A CN 106509829A
- Authority
- CN
- China
- Prior art keywords
- powder
- yacon
- preparation
- temperature
- fruits
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of a compound color fixative for dried vegetables and fruits and belongs to the field of preparation of color fixatives. The preparation method comprises the following steps of: extracting a concentrated solution as an active ingredient from buckwheat; then preparing smallanthus sonchifolius powder by use of smallanthus sonchifolius, and mixing the smallanthus sonchifolius powder with soluble starch; adding the buckwheat active ingredient, kneading the ingredients, then adding fermentation powder, performing sealed storage for a period of time, and further drying and pulverizing the mixture to obtain modified mixed powder; and mixing the modified mixed powder with a lactobacillus rhamnosus bacterial solution obtained by culture, and resveratrol so as to obtain the compound color fixative. The color fixative disclosed by the preparation method is safe and non-toxic, and good in oxidation resistance and color protection property; the dried vegetables and fruits subjected to color protection are heavy in flavor, beautiful in color, good in taste and long in storage time.
Description
Technical field
The invention discloses a kind of preparation method of the dry composite color fixative of vegetables and fruits, belongs to colour fixative preparation field.
Background technology
For a long time, it is required for using sulphuring operation during fruit system is dry.The main purpose of sulphuring is to suppress fruit rotten
The speed for losing, prevents fruit from changing colour.Sulfur dioxide has had very long history as the preservative of many foods, and it has very strong
Antibacterial effect, so as to prevent the growth of the microorganism for causing food spoilage, in addition, it also has very strong antioxidation,
Playing prevents browning food and is contaminated.Although having sulfur dioxide residue in fruit dryed product after sulphuring, this is to asthma etc.
The people for having respiratory tract disease has certain stimulation.But as sulphuring color protecting method is simple, it is practical, effectively, at present, the U.S.,
The country such as Australia, Turkey is still generally adopted in the dry production of fruit system.
Used as food preservative, can effectively improve food storage function and improves food quality to phytic acid so as to color, perfume (or spice),
Taste is kept for the long period and nutrition is constant.Phytic acid also acts as bean milk, soy sauce, the flavour enhancer of curing food and discoloration, colour fading and prevents
The preservative of agent, food pH value regulator, wheaten food and meat product.If replacing nitrate to add in jam product with phytic acid, can protect
Color and luster is held, without harm of the nitrate to human body.Phytic acid can substantially slow down or prevent enzyme in garden stuff processing and storage
Property brown stain and nonenzymatic browning reaction generation.
The content of the invention
Present invention mainly solves technical problem：It is serious for dry fruit pulp brown stain after traditional color preservation technology, affect to produce
Product outward appearance and local flavor, nutrient substance can be destroyed, and using having sulfur dioxide in the fruit dryed product after sulfur dioxide sulphuring
Residual, affects the problem of health, there is provided a kind of preparation method of the dry composite color fixative of vegetables and fruits, the present invention are carried from Semen Fagopyri Esculenti
Concentrated solution, as active component is obtained, is recycled yacon to be prepared into yacon powder, and is mixed with soluble starch, add
Semen Fagopyri Esculenti active component, adds yeast powder, sealing preserve to be dried afterwards for a period of time, crush the mixed-powder that must be modified, by which after kneading
Mix to obtain the dry colour fixative of vegetables and fruits with the lactobacillus rhamnosuss bacterium solution that obtains of culture, resveratrol, the colour fixative peace that the present invention is obtained
Atoxic, non-oxidizability and color fixative it is good, the vegetables and fruits obtained after color fixative do with rich flavor, and color is beautiful, in good taste, and store
Time is long.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is：
（1）300～500g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder is obtained after crushing 10～15min in adding pulverizer, Semen Fagopyri Esculenti powder is pressed
Mass ratio 1:During 4 add tap water, it is that 1mol/L salt acid for adjusting pH value is 4～5 with concentration, after regulation at a temperature of 45～50 DEG C
30～40min of ultrasonic extraction, is standing and soak for 3～5h after extraction, the centrifugation under 3000～5000r/min rotating speeds after immersion
15～20min, obtains supernatant, and rotary evaporation to original volume 25～30%, obtains concentrated solution, standby；
（2）300～500g yacons are weighed, stripping and slicing after peeling is squeezed the juice in being put into juice extractor, obtains yacon juice, to yacon juice
Middle addition 2～4g activated carbons, filter after stirring 10～15min of mixing and remove activated carbon, will be the yacon juice freezing after filtration dry
It is dry, obtain yacon powder；
（3）By above-mentioned yacon powder in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, spray in mixed-powder
Spill step（1）Standby concentrated solution, while sprinkling while stir, be sprayed to make mixed-powder water content be 50～60%, after sprinkling add
Enter 1～2g yeast powder, 30～50min of kneading is put into after kneading is agglomerating in container, and with being put into 30～35 DEG C after fresh-keeping film phonograph seal
At a temperature of stand place 3～5h, be put into after placement in baking oven, at a temperature of 60～70 DEG C be dried 5～7h, crushed after being dried, mistake
100～120 mesh sieves, obtain modified mixed-powder；
（4）10～20g sucrose, 20～30g peptones, 1～2g Sodium Chloride is weighed respectively, and 0.8～1.2g phosphoric acid hydrogen two is received, 0.1
～0.3g potassium dihydrogen phosphates, 0.3～0.5g Magnesium sulfate heptahydrate, 1～3g vitamin Cs and 1000～1200g distilled water, 120～
10～15min of sterilization treatment at a temperature of 125 DEG C, it is 7.2 to adjust pH value after process, obtains culture medium, by lactobacillus rhamnosuss by connecing
Plant amount 5～10% to be inoculated in culture medium, cultivate 3～5 days at a temperature of 30～35 DEG C, lactobacillus rhamnosuss bacterium solution after culture；
（5）By above-mentioned lactobacillus rhamnosuss bacterium solution and step（2）Standby modified mixed-powder in mass ratio 5:1 mixes
Mixture, and 0.3～0.5% resveratrol of mixture quality is added, after 1～2h of stirring, you can obtain the dry compound color fixative of vegetables and fruits
Agent.
The application process of the present invention：Weigh 200～400g Fructus Mali pumilaes respectively, 300～500g Radix Ipomoeae, 200～400g Rhizoma Solani tuber osis,
100～200g Fructus Musaes, be respectively washed, remove the peel after rapid rustless steel single-edge blade which is cut into 3～5mm thick thin slices respectively,
Take the material in mass ratio 1 after section：During 5 add distilled water, and distillation 0.2～0.4% present invention of water quality is added to be prepared into
The colour fixative for arriving, soaks 2～3h after addition, take out and be put in vacuum drying oven, dry to perseverance at a temperature of 40～50 DEG C after immersion
Weight.
The invention has the beneficial effects as follows：
（1）The present invention is using the materials such as lactobacillus rhamnosuss bacterium solution, resveratrol, Semen Fagopyri Esculenti active liquid, the color fixative for preparing
Agent can substantially slow down or prevent the generation of enzymatic browning and nonenzymatic browning reaction in garden stuff processing and storage；
（2）The colour fixative safety non-toxic that the present invention is obtained, non-oxidizability and color fixative it is good；
（3）Do with rich flavor using the vegetables and fruits obtained after the colour fixative color fixative that the present invention is obtained, color is beautiful, in good taste, and
Storage time is long.
（4）The mouth care sugar-tablet that the present invention is prepared has antibacterial, anticariogenic effect, is beneficial to health,
Energy is little, is difficult increasing fat.
Specific embodiment
300～500g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder is obtained after crushing 10～15min in adding pulverizer, Semen Fagopyri Esculenti powder is pressed
Mass ratio 1:During 4 add tap water, it is that 1mol/L salt acid for adjusting pH value is 4～5 with concentration, after regulation at a temperature of 45～50 DEG C
30～40min of ultrasonic extraction, is standing and soak for 3～5h after extraction, the centrifugation under 3000～5000r/min rotating speeds after immersion
15～20min, obtains supernatant, and rotary evaporation to original volume 25～30%, obtains concentrated solution, standby；Weigh 300～500g Herba Saussureae Involueratae
Really, stripping and slicing after peeling, squeezes the juice in being put into juice extractor, obtains yacon juice, adds 2～4g activated carbons in yacon juice, and stirring is mixed
Filter after closing 10～15min and remove activated carbon, by the yacon juice lyophilization after filtration, obtain yacon powder；By above-mentioned snow
Lotus fruit powder end in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, spray standby concentrated solution, side in mixed-powder
The stirring of sprinkling side, being sprayed to makes the water content of mixed-powder be 50～60%, adds 1～2g yeast powder after sprinkling, kneading 30～
50min, is put into after kneading is agglomerating in container, and places 3～5h with standing at a temperature of being put into 30～35 DEG C after fresh-keeping film phonograph seal, puts
Postpone and be put in baking oven, 5～7h of drying at a temperature of 60～70 DEG C, crushed after being dried, excessively 100～120 mesh sieves obtain modified mixed
Close powder；10～20g sucrose, 20～30g peptones, 1～2g Sodium Chloride is weighed respectively, and 0.8～1.2g phosphoric acid hydrogen two is received, 0.1
～0.3g potassium dihydrogen phosphates, 0.3～0.5g Magnesium sulfate heptahydrate, 1～3g vitamin Cs and 1000～1200g distilled water, 120～
10～15min of sterilization treatment at a temperature of 125 DEG C, it is 7.2 to adjust pH value after process, obtains culture medium, by lactobacillus rhamnosuss by connecing
Plant amount 5～10% to be inoculated in culture medium, cultivate 3～5 days at a temperature of 30～35 DEG C, lactobacillus rhamnosuss bacterium solution after culture；
By above-mentioned lactobacillus rhamnosuss bacterium solution and standby modified mixed-powder in mass ratio 5:1 mixes to obtain mixture, and adds
0.3～0.5% resveratrol of mixture quality, after 1～2h of stirring, you can obtain the dry composite color fixative of vegetables and fruits.
Example 1
300g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder are obtained after crushing 10min in adding pulverizer, by Semen Fagopyri Esculenti powder in mass ratio 1:4 add
In tap water, it is that 1mol/L salt acid for adjusting pH value is 4 with concentration, ultrasonic extraction 30min, extraction at a temperature of 45 DEG C after regulation
After be standing and soak for 3h, after immersion under 3000r/min rotating speeds centrifugation 15min, obtain supernatant, and rotary evaporation to original volume
25%, concentrated solution is obtained, it is standby；300g yacons are weighed, stripping and slicing after peeling is squeezed the juice in being put into juice extractor, obtains yacon juice, Xiang Xue
2g activated carbons are added in lotus fruit juice, filter and remove activated carbon after stirring mixing 10min, will be the yacon juice freezing after filtration dry
It is dry, obtain yacon powder；By above-mentioned yacon powder in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, to mixing
Spray standby concentrated solution in powder, while sprinkling while stir, be sprayed to make mixed-powder water content be 50%, after sprinkling addition
1g yeast powder, kneading 30min are put into after kneading is agglomerating in container, and are put with standing at a temperature of being put into 30 DEG C after fresh-keeping film phonograph seal
3h is put, is put into after placement in baking oven, be dried 5h at a temperature of 60 DEG C, crushed after being dried, excessively 100 mesh sieves obtain modified mixed powder
End；10g sucrose, 20g peptones, 1g Sodium Chloride is weighed respectively, and 0.8g phosphoric acid hydrogen two is received, 0.1g potassium dihydrogen phosphates, seven water of 0.3g
Magnesium sulfate, 1g vitamin Cs and 1000g distilled water, sterilization treatment 10min at a temperature of 120 DEG C, it is 7.2 to adjust pH value after process,
Culture medium is obtained, lactobacillus rhamnosuss are inoculated in culture medium by inoculum concentration 5%, cultivated 3 days at a temperature of 30 DEG C, Mus after culture
Lee's sugar lactobacilluss bacterium solution；By above-mentioned lactobacillus rhamnosuss bacterium solution and standby modified mixed-powder in mass ratio 5:1 mixing
Mixture is obtained, and adds 0.3% resveratrol of mixture quality, after stirring 1h, you can obtain the dry composite color fixative of vegetables and fruits.
The application process of the present invention：200g Fructus Mali pumilaes are weighed respectively, and 300g Radix Ipomoeae, 200g Rhizoma Solani tuber osis, 100g Fructus Musaes are clear respectively
Wash, remove the peel after rapid rustless steel single-edge blade which is cut into 3mm thick thin slices respectively, take the material in mass ratio 1 after section：
During 5 add distilled water, and the colour fixative for distilling that 0.2～0.4% present invention of water quality is prepared is added, after addition, soaks 2h,
Take out after immersion and be put in vacuum drying oven, dry to constant weight at a temperature of 40 DEG C.
Example 2
400g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder are obtained after crushing 13min in adding pulverizer, by Semen Fagopyri Esculenti powder in mass ratio 1:4 add
In tap water, be 1mol/L salt acid for adjusting pH value for 4.5 with concentration, after regulation at a temperature of 47 DEG C ultrasonic extraction 35min, carry
Be standing and soak for 4h after taking, after immersion under 4000r/min rotating speeds centrifugation 17min, obtain supernatant, and rotary evaporation to substance
Product 27%, obtains concentrated solution, standby；400g yacons are weighed, stripping and slicing after peeling is squeezed the juice in being put into juice extractor, obtains yacon juice, to
3g activated carbons are added in yacon juice, filter and remove activated carbon after stirring mixing 13min, will be the yacon juice freezing after filtration dry
It is dry, obtain yacon powder；By above-mentioned yacon powder in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, to mixing
Spray standby concentrated solution in powder, while sprinkling while stir, be sprayed to make mixed-powder water content be 55%, after sprinkling addition
1.5g yeast powder, kneading 40min are put into after kneading is agglomerating in container, and are stood with a temperature of being put into 33 DEG C after fresh-keeping film phonograph seal
4h is placed, is put into after placement in baking oven, be dried 6h at a temperature of 65 DEG C, crushed after being dried, excessively 110 mesh sieves obtain modified mixing
Powder；15g sucrose, 25g peptones, 1.5g Sodium Chloride is weighed respectively, and 1.0g phosphoric acid hydrogen two is received, 0.2g potassium dihydrogen phosphates, 0.4g
Magnesium sulfate heptahydrate, 2g vitamin Cs and 1100g distilled water, sterilization treatment 13min at a temperature of 123 DEG C, adjusting pH value after process is
7.2, culture medium is obtained, lactobacillus rhamnosuss are inoculated in culture medium by inoculum concentration 8%, cultivated 4 days at a temperature of 33 DEG C, culture
Lactobacillus rhamnosuss bacterium solution afterwards；By above-mentioned lactobacillus rhamnosuss bacterium solution and standby modified mixed-powder in mass ratio 5:1
Mix to obtain mixture, and add 0.4% resveratrol of mixture quality, after stirring 1.5h, you can obtain the dry compound color fixative of vegetables and fruits
Agent.
The application process of the present invention：300g Fructus Mali pumilaes are weighed respectively, and 400g Radix Ipomoeae, 300g Rhizoma Solani tuber osis, 150g Fructus Musaes are clear respectively
Wash, remove the peel after rapid rustless steel single-edge blade which is cut into 4mm thick thin slices respectively, take the material in mass ratio 1 after section：
During 5 add distilled water, and the colour fixative for distilling that 0.3% present invention of water quality is prepared is added, soak 2.5h after addition, soak
Take out afterwards and be put in vacuum drying oven, dry to constant weight at a temperature of 45 DEG C.
Example 3
500g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder are obtained after crushing 15min in adding pulverizer, by Semen Fagopyri Esculenti powder in mass ratio 1:4 add
In tap water, it is that 1mol/L salt acid for adjusting pH value is 5 with concentration, ultrasonic extraction 40min, extraction at a temperature of 50 DEG C after regulation
After be standing and soak for 5h, after immersion under 5000r/min rotating speeds centrifugation 20min, obtain supernatant, and rotary evaporation to original volume
30%, concentrated solution is obtained, it is standby；500g yacons are weighed, stripping and slicing after peeling is squeezed the juice in being put into juice extractor, obtains yacon juice, Xiang Xue
4g activated carbons are added in lotus fruit juice, filter and remove activated carbon after stirring mixing 15min, will be the yacon juice freezing after filtration dry
It is dry, obtain yacon powder；By above-mentioned yacon powder in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, to mixing
Spray standby concentrated solution in powder, while sprinkling while stir, be sprayed to make mixed-powder water content be 60%, after sprinkling addition
2g yeast powder, kneading 50min are put into after kneading is agglomerating in container, and are put with standing at a temperature of being put into 35 DEG C after fresh-keeping film phonograph seal
5h is put, is put into after placement in baking oven, be dried 7h at a temperature of 70 DEG C, crushed after being dried, excessively 120 mesh sieves obtain modified mixed powder
End；20g sucrose, 30g peptones, 2g Sodium Chloride is weighed respectively, and 1.2g phosphoric acid hydrogen two is received, 0.3g potassium dihydrogen phosphates, seven water of 0.5g
Magnesium sulfate, 3g vitamin Cs and 1200g distilled water, sterilization treatment 15min at a temperature of 125 DEG C, it is 7.2 to adjust pH value after process,
Culture medium is obtained, lactobacillus rhamnosuss are inoculated in culture medium by inoculum concentration 10%, cultivated 5 days at a temperature of 35 DEG C, after culture
Lactobacillus rhamnosuss bacterium solution；By above-mentioned lactobacillus rhamnosuss bacterium solution and standby modified mixed-powder in mass ratio 5:1 mixes
Mixture is closed to obtain, and adds 0.5% resveratrol of mixture quality, after stirring 2h, you can obtain the dry composite color fixative of vegetables and fruits.
The application process of the present invention：400g Fructus Mali pumilaes are weighed respectively, and 500g Radix Ipomoeae, 400g Rhizoma Solani tuber osis, 200g Fructus Musaes are clear respectively
Wash, remove the peel after rapid rustless steel single-edge blade which is cut into 5mm thick thin slices respectively.Take the material in mass ratio 1 after section：
During 5 add distilled water, and the colour fixative for distilling that 0.4% present invention of water quality is prepared is added, soak 3h after addition, after immersion
Taking-up is put in vacuum drying oven, is dried to constant weight at a temperature of 50 DEG C.
Claims (1)
1. the preparation method of the dry composite color fixative of a kind of vegetables and fruits, it is characterised in that concrete preparation process is：
（1）300～500g Semen Fagopyri Esculentis are weighed, and Semen Fagopyri Esculenti powder is obtained after crushing 10～15min in adding pulverizer, Semen Fagopyri Esculenti powder is pressed into matter
Amount compares 1:During 4 add tap water, it is that 1mol/L salt acid for adjusting pH value is 4～5 with concentration, surpasses at a temperature of 45～50 DEG C after regulation
Sound wave extracts 30～40min, is standing and soak for 3～5h, the centrifugation 15 under 3000～5000r/min rotating speeds after immersion after extraction
～20min, obtains supernatant, and rotary evaporation to original volume 25～30%, obtains concentrated solution, standby；
（2）300～500g yacons are weighed, stripping and slicing after peeling is squeezed the juice in being put into juice extractor, obtains yacon juice, to yacon juice
Middle addition 2～4g activated carbons, filter after stirring 10～15min of mixing and remove activated carbon, will be the yacon juice freezing after filtration dry
It is dry, obtain yacon powder；
（3）By above-mentioned yacon powder in mass ratio 5:3 mix to obtain mixed-powder with soluble starch, spray in mixed-powder
Step（1）Standby concentrated solution, while sprinkling while stir, be sprayed to make mixed-powder water content be 50～60%, after sprinkling addition
1～2g yeast powder, 30～50min of kneading are put into after kneading is agglomerating in container, and warm with being put into 30～35 DEG C after fresh-keeping film phonograph seal
The lower standing of degree places 3～5h, is put in baking oven after placement, is dried 5～7h at a temperature of 60～70 DEG C, crushed after being dried, crosses 100
～120 mesh sieves, obtain modified mixed-powder；
（4）10～20g sucrose, 20～30g peptones, 1～2g Sodium Chloride is weighed respectively, and 0.8～1.2g phosphoric acid hydrogen two is received, 0.1
～0.3g potassium dihydrogen phosphates, 0.3～0.5g Magnesium sulfate heptahydrate, 1～3g vitamin Cs and 1000～1200g distilled water, 120～
10～15min of sterilization treatment at a temperature of 125 DEG C, it is 7.2 to adjust pH value after process, obtains culture medium, by lactobacillus rhamnosuss by connecing
Plant amount 5～10% to be inoculated in culture medium, cultivate 3～5 days at a temperature of 30～35 DEG C, lactobacillus rhamnosuss bacterium solution after culture；
（5）By above-mentioned lactobacillus rhamnosuss bacterium solution and step（2）Standby modified mixed-powder in mass ratio 5:1 mixes
Mixture, and 0.3～0.5% resveratrol of mixture quality is added, after 1～2h of stirring, you can obtain the dry compound color fixative of vegetables and fruits
Agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897054.1A CN106509829A (en) | 2016-10-14 | 2016-10-14 | Preparation method of compound color fixative for dried vegetables and fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897054.1A CN106509829A (en) | 2016-10-14 | 2016-10-14 | Preparation method of compound color fixative for dried vegetables and fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509829A true CN106509829A (en) | 2017-03-22 |
Family
ID=58332210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610897054.1A Pending CN106509829A (en) | 2016-10-14 | 2016-10-14 | Preparation method of compound color fixative for dried vegetables and fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509829A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773237A (en) * | 2010-03-28 | 2010-07-14 | 邵素英 | Common sow thistle color-protected fermentation preparation method |
| CN102362666A (en) * | 2011-08-14 | 2012-02-29 | 申洁 | Golden fungus soup and color retention technique during processing |
| CN105410595A (en) * | 2015-12-03 | 2016-03-23 | 雷春生 | Preparation method of natural composite food color fixative |
-
2016
- 2016-10-14 CN CN201610897054.1A patent/CN106509829A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773237A (en) * | 2010-03-28 | 2010-07-14 | 邵素英 | Common sow thistle color-protected fermentation preparation method |
| CN102362666A (en) * | 2011-08-14 | 2012-02-29 | 申洁 | Golden fungus soup and color retention technique during processing |
| CN105410595A (en) * | 2015-12-03 | 2016-03-23 | 雷春生 | Preparation method of natural composite food color fixative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102121000B1 (en) | Low temperature fermentation aging method for pork | |
| CN105105095A (en) | Beautifying and skin whitening beef paste and making method thereof | |
| CN104473115A (en) | Mustard leaf curing agent and mustard leaf curing method | |
| CN109123600B (en) | Fermented barbecue sauce seasoning and preparation method thereof | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN104905190A (en) | Pickled lotus root slice | |
| CN110313606A (en) | A kind of yak meat and its preparation process | |
| CN106396954A (en) | Culture medium for high-yield and high-quality Agrocybe cylindracea | |
| JP3553333B2 (en) | Method for producing green leaf green juice or green leaf green juice powder of green plant | |
| CN105124610A (en) | Production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste | |
| CN104585729A (en) | Spicy bean dreg sauce powder and preparation method thereof | |
| CN104430699A (en) | Pleurotus eryngii pumpkin health care bread making method | |
| CN105852079A (en) | Preparation method of flavored needle mushroom | |
| CN106509829A (en) | Preparation method of compound color fixative for dried vegetables and fruits | |
| US4113892A (en) | Method of processing fermented soybeans and food products prepared therefrom | |
| CN114223866A (en) | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode | |
| CN106376846A (en) | Industrial production method of instant clear-soup mutton and product thereof | |
| CN106562329A (en) | Making method of spicy pickled orange peels | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN106666564A (en) | Pickled allium chinensis product and pickling method thereof | |
| CN105661479B (en) | A kind of black nutritive fermentation sauce and preparation method thereof | |
| CN102907642A (en) | Water salted vegetable and production method thereof | |
| CN108703324A (en) | A kind of processing method of course dried pork slice | |
| CN108850837A (en) | A kind of production method of the healthcare Zongzi of strengthen immunity | |
| CN107232556A (en) | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |
|
| RJ01 | Rejection of invention patent application after publication |