CN106722452A - The preparation method of oranges and tangerines powder - Google Patents

The preparation method of oranges and tangerines powder Download PDF

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Publication number
CN106722452A
CN106722452A CN201611063918.6A CN201611063918A CN106722452A CN 106722452 A CN106722452 A CN 106722452A CN 201611063918 A CN201611063918 A CN 201611063918A CN 106722452 A CN106722452 A CN 106722452A
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China
Prior art keywords
oranges
tangerines
pulp
temperature
powder
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CN201611063918.6A
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Inventor
周晓刚
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Zijin Mountain County Star Food Co Ltd
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Zijin Mountain County Star Food Co Ltd
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Priority to CN201611063918.6A priority Critical patent/CN106722452A/en
Publication of CN106722452A publication Critical patent/CN106722452A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions

Abstract

The present invention relates to the preparation method of oranges and tangerines powder, belong to food processing field, the preparation method of the oranges and tangerines powder includes the steps such as raw material preparation, mashing, enzymolysis, high-temperature sterilization, homogeneous, spray drying, using preparation method of the invention, the utilization rate of oranges and tangerines has reached absolutely, the nutritional ingredient and medicinal ingredient of orange peel, fruit stone, pulp etc. are greatly remained, the oranges and tangerines powder nutritive value and medical value produced are high;The oranges and tangerines powder for preparing, you can also be used as the additive of food ingredient as health food, and dissolubility is good, attractive color.

Description

The preparation method of oranges and tangerines powder
【Technical field】
The present invention relates to food processing field, the especially preparation method of oranges and tangerines powder.
【Background technology】
China is to cultivate oranges and tangerines earliest in the world, is also one of most important cultivation country, there is sweet orange, shaddock, mandarin orange, tangerine, Portugal The important cultivated form such as grape shaddock, lemon.Citrusfruit is rich in moisture, carbohydrate, organic acid, amino acid, protein, vitamin, meals Nutrition and the bioactivators such as food fiber, mineral matter, phenols, terpene, these materials can not only be that the vital movement of human body is carried For basic energy and nutrition, and diseases prevention to human body, cure the disease, beauty, health care etc. all play an important roll.The nutrition of oranges and tangerines Composition very abundant, per 100g oranges and tangerines edible portion containing about sugared 10g, heat 150kJ, vitamin C 50mg, Vitamin C content Highest, is the best vitamin C supply source of human body.It is not only tasty, and nutritious, and medical research finds, oranges and tangerines Also there is medicinal efficacy.
The medicinal function of contained volatile oil in orange peel, can strengthen the convergent force of heart, but heavy dose then has inhibitory action;Energy Coronary artery dilator, can increase the effect of coronary blood flow;Capillary permeability can be reduced, the work with citrin With;Energy expansion bronchus, with antiasthmatic effect;It is irritant, digestive juice secretion can be promoted and enteral pneumatosis are excluded.Tangerine pith is included A kind of vitamin of entitled rutin, can make the blood vessel of people keep normal elasticity and density;Vascular wall fragility and permeability are reduced, Prevent capillary oozing of blood;There is cerebral hemorrhage, diabetic and retinal hemorrhage occur in preventing hypertension patient;It is all usually to have The people of blood tendency, especially there is the elderly of arterial sclerosis, and edible tangerine pith more has benifit.Tangerine seed is that one kind can be with enter liver Through the characteristic Chinese herbal medicine with kidney channel, with good antipyretic, dispeling cold effect, can also ease pain, antibacterial, improvement skin etc..
Oranges and tangerines whole body is all precious, and orange blossom, oranges and tangerines core and orange peel are processed into oranges and tangerines powder, both make use of orange blossom, mandarin orange The nutrition beneficial to human body and health-care components in tangerine seed and orange peel, save numerous and diverse technique such as concentration of juices, purifying, extracting again, It is a kind of preferably popular health food and edible rate is high.
Because the water content of oranges and tangerines is higher, oranges and tangerines powder is prepared using whole oranges and tangerines, difficulty is larger;Therefore, existing market Upper most oranges and tangerines powder primary raw material is orange peel, is prepared by pretreatment, drying, crushing, drying and other steps, institute The nutritional ingredient for containing is less and oranges and tangerines powder product particle that produced is thick, dissolubility is poor, because heating for multiple times is destroyed during powder processed The natural nutrient component and local flavor of product, and the color retention technique that prior art is carried out to fruit is not enough, causes product to lose Original tempting color and luster, the sensory effects to product is gone to make a big impact.
【The content of the invention】
For prior art prepare oranges and tangerines powder nutritional ingredient it is less, color and luster is dim, particle is thick, solubility is not good, not The problem of oranges and tangerines can be made full use of, the purpose of the present invention is to propose to a kind of brand-new more reservation oranges and tangerines nutritional ingredients and technique The preparation method of simple oranges and tangerines powder.
To achieve the above object, the present invention provides following technical scheme:
The preparation method of oranges and tangerines powder, its step includes:
S1:Raw material prepares:(1) choose without mildew and rot, the fresh oranges and tangerines without small holes caused by worms, described oranges and tangerines are cleaned with clear water, use Peeling machine separates the pericarp of oranges and tangerines with pulp, standby;(2) described orange peel is placed in light salt brine and is boiled, then drip washing 15min, pulls out and drains, and obtains that treated pericarp is standby, and the purpose for processing pericarp is to reduce the bitter taste of orange peel;(3) The oranges and tangerines pulp is placed in hot water, boiling hot 35s is picked up again, obtains treated pulp standby;
S2:Mashing:Pericarp after being processed in the step S1 is placed in beater with pulp and is beaten, and obtained pulp is used The filter cloth of 100-120 mesh is filtered, and the pulp after being filtered is standby;The purpose of filtering is to leach the filter residue of bulky grain, Then the filter residue for leaching again is reentered into slurrying in beater so that bulky grain is refined;
S3:Enzymolysis:The pulp of the step S2 is placed in mortar and is ground twice, it is substantial amounts of because containing in tribute orange peel Dietary fiber and pectin, the viscosity of polished slurry can increase, and cause the techniques such as post sterilization, homogeneous, spray drying to be difficult to Carry out, thus grinding after pulp in add pectase and cellulase, digested under certain temperature and time;Reduce slurry The viscosity of material;
S4:High-temperature sterilization:Maltodextrin, Arabic gum and different anti-bad are added in pulp after digesting in the step S3 Hematic acid sodium, then high temperature, short time sterilizing is carried out, the material after being sterilized is standby;
S5:Homogeneous:Material after being sterilized in the step S4 is placed in homogenizer, is entered at certain temperature and pressure The treatment of row twice homogenization, obtains the material after homogeneous;The purpose for carrying out twice homogenization is in order that pectin substance particle, thick fibre The further micronization such as dimension, starch granules, makes products taste finer and smoother;
S6:Spray drying:The material after homogeneous in the step S5 is dried using drying machine with centrifugal spray, is dried Oranges and tangerines powder is collected afterwards.
Preferably, described oranges and tangerines are tribute mandarin orange, Ponkan, husky pool tangerine.
Preferably, the light salt brine concentration in step S1 described in (2) is 3%-5%, and described boils to boil 16-20min.
Preferably, the hot water temperature in step S1 described in (3) is 85-95 DEG C.
Preferably, described in step S3 pectase and the mass fraction of cellulase is respectively 2%-6%, 1%-3%.
Preferably, being digested under uniform temperature and time described in step S3, wherein temperature are 40-50 DEG C, time It is 1-2h.
The mass fraction of maltodextrin, Arabic gum and sodium isoascorbate preferably, described in step S4 is respectively 0.8%-1.0%, 1.0%-2.0%, 0.6%-1.2%;Described high temperature, short time sterilizing, temperature is 90-100 DEG C, and the time is 40-60s。
Preferably, twice homogenization treatment is carried out at certain temperature and pressure described in step S5, wherein, for the first time Matter pressure is 26-30MPa, and 58-60 DEG C of temperature of charge, second homogenization pressure is 30-40MPa, and temperature of charge is 62-64 DEG C.
Preferably, the material after homogeneous being dried described in step S6, the air intake of spray dryer in drying process Temperature is 150-170 DEG C, hot air flowrate is 35.02-37.08m3/ h, compressed air require are 489.30-491.90L/h, go out Air temperature is 65-85 DEG C.
Preferably, oranges and tangerines powder is collected after the drying described in step S6, now, oranges and tangerines powder moisture content is 2%-4%.
The preparation method that the present invention provides oranges and tangerines powder, compared with prior art, has the advantages that:
1. sodium isoascorbate with the addition of in the preparation method of oranges and tangerines powder of the present invention, and sodium isoascorbate is that a kind of green is anti- Oxygen antistaling agent, make oranges and tangerines powder it is fabulous remain its original color and luster and natural flavor.
2. malt extract paste and Arabic gum with the addition of in the preparation method of oranges and tangerines powder of the present invention, and it is dry that malt extract paste is that one kind is helped Agent, with dissolubility it is good, be difficult the moisture absorption, good stability the features such as;There is Arabic gum good emulsibility to close film forming, can be Diaphragm is formed around fragrance component, its oxidation evaporation is prevented;So both cooperate in preparation process, spray can be effectively improved Mist drying effect, and the loss of diaphragm reduction fragrance component is formed, fabulous remains the original fragrance of oranges and tangerines.
3. in the preparation method of oranges and tangerines powder of the present invention, slurry is ground again after being filtered, and filter residue is carried out into secondary mashing Grind again, refine the bulky grain in slurry, it is ensured that oranges and tangerines powder micronization so that the products taste produced more refinement It is greasy.
4. the preparation method of oranges and tangerines of the present invention, the utilization rate of oranges and tangerines has reached absolutely, greatly remains citrus fruit The nutritional ingredient and medicinal ingredient of skin, fruit stone, pulp etc., the oranges and tangerines powder nutritive value and medical value produced are high.
5. the oranges and tangerines powder for being prepared using the inventive method, can be drunk as food bath, also can be used as health food Or as food additives, be particularly well-suited to milk tea shop, herbal tea shop and quickly reconstitute differently flavoured citrus beverages, and dissolubility It is good, attractive color.
【Specific embodiment】
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any Mode limits the present invention.
Implement 1
S1:Raw material prepares:(1) choose without mildew and rot, the fresh tribute mandarin orange without small holes caused by worms, tribute mandarin orange is cleaned with clear water, use peeling machine The pericarp of tribute mandarin orange is separated with pulp, it is standby;(2) bitter substance is stepped on containing limonin, hesperidin in tribute mandarin orange pericarp, therefore, Tribute mandarin orange pericarp is placed in 16min, then drip washing 15min are boiled in the light salt brine that concentration is 3%, to reduce the bitter taste of tribute mandarin orange pericarp, Finally pull out and drain, obtain treated pericarp standby;(3) tribute mandarin orange pulp is placed in 85 DEG C of hot water, boiling hot 35s is picked up again, is obtained It is standby to treated pulp;
S2:Mashing:Pericarp after being processed in step S1 is placed in beater with pulp and is beaten, and obtained pulp uses 100 Purpose filter cloth is filtered, and the pulp after being filtered is standby;
S3:Enzymolysis:The pulp of step S2 is placed in mortar and is ground twice, because containing substantial amounts of meals in tribute orange peel Fiber and pectin, the viscosity of polished slurry can increase, and cause the techniques such as post sterilization, homogeneous, spray drying to be difficult to, Therefore, the cellulase that mass fraction is 2% pectase and mass fraction is 1% is added in the pulp after grinding, at 40 DEG C At a temperature of carry out the enzyme digestion reaction of 1h, to reduce the viscosity of pulp;Enzyme digestion reaction carries out destroy the enzyme treatment in time into rear;
S4:High-temperature sterilization:Maltodextrin, Arabic gum and arabo-ascorbic acid are added in pulp after digesting in step s3 Sodium, and the mass fraction of three is respectively 0.8%, 1.0%, 0.6%, then carries out high temperature, short time sterilizing, 90 DEG C of sterilising temp, Sterilization time 40s, the material after being sterilized is standby;
S5:Homogeneous:In order that the further micronization such as pectin substance particle, crude fibre, starch granules, makes products taste It is finer and smoother, the material after being sterilized in step S4 is placed in homogenizer, carry out twice homogenization treatment;First time homogenization pressure is 26MPa, 50 DEG C of temperature of charge, second homogenization pressure is 30MPa, and temperature of charge is 62 DEG C, obtains the material after homogeneous;
S6:Spray drying:The material after homogeneous in step S5 is dried using drying machine with centrifugal spray, drying process The EAT of middle spray dryer is 150 DEG C, hot air flowrate is 35.02m3/ h, compressed air require be 489.30L/h, Leaving air temp is 65 DEG C;Tribute mandarin orange powder is collected after drying, now the moisture content of tribute mandarin orange powder is 2%.
Embodiment 2
S1:Raw material prepares:(1) choose without mildew and rot, the fresh Ponkan without small holes caused by worms, Ponkan is cleaned with clear water, use peeling machine The pericarp of Ponkan is separated with pulp, it is standby;(2) bitter substance is stepped on containing limonin, hesperidin in Ponkan pericarp, therefore, Ponkan pericarp is placed in 18min, then drip washing 15min are boiled in the light salt brine that concentration is 4%, to reduce the bitter taste of Ponkan pericarp, Finally pull out and drain, obtain treated pericarp standby;(3) Ponkan pulp is placed in 90 DEG C of hot water, boiling hot 35s is picked up again, is obtained It is standby to treated pulp;
S2:Mashing:Pericarp after being processed in step S1 is placed in beater with pulp and is beaten, and obtained pulp uses 110 Purpose filter cloth is filtered, and the pulp after being filtered is standby;
S3:Enzymolysis:The pulp of step S2 is placed in mortar and is ground twice, because containing substantial amounts of meals in Pon orange peel Fiber and pectin, the viscosity of polished slurry can increase, and cause the techniques such as post sterilization, homogeneous, spray drying to be difficult to, Therefore, the cellulase that mass fraction is 4% pectase and mass fraction is 2% is added in the pulp after grinding, at 45 DEG C At a temperature of carry out the enzyme digestion reaction of 1.5h, to reduce the viscosity of pulp;Enzyme digestion reaction carries out destroy the enzyme treatment in time into rear;
S4:High-temperature sterilization:Maltodextrin, Arabic gum and arabo-ascorbic acid are added in pulp after digesting in step s3 Sodium, and the mass fraction of three is respectively 0.9%, 1.5%, 0.9%, then carries out high temperature, short time sterilizing, 95 DEG C of sterilising temp, Sterilization time 50s, the material after being sterilized is standby;
S5:Homogeneous:In order that the further micronization such as pectin substance particle, crude fibre, starch granules, makes products taste It is finer and smoother, the material after being sterilized in step S4 is placed in homogenizer, carry out twice homogenization treatment;First time homogenization pressure is 28MPa, 59 DEG C of temperature of charge, second homogenization pressure is 35MPa, and temperature of charge is 63 DEG C, obtains the material after homogeneous;
S6:Spray drying:The material after homogeneous in step S5 is dried using drying machine with centrifugal spray, drying process The EAT of middle spray dryer is 160 DEG C, hot air flowrate is 36.05m3/ h, compressed air require be 490.60L/h, Leaving air temp is 75 DEG C;Ponkan powder is collected after drying, now the moisture content of Ponkan powder is 3%.
Embodiment 3
S1:Raw material prepares:(1) choose without go rotten, the fresh husky pool tangerine without small holes caused by worms, by husky pool tangerine cleaned with clear water, use Peeling machine separates the pericarp of husky pool tangerine with pulp, standby;(2) bitter taste is stepped on containing limonin, hesperidin in the tangerine pericarp of the husky pool Material, therefore, husky pool tangerine pericarp is placed in 20min, then drip washing 15min are boiled in the light salt brine that concentration is 5%, to reduce the husky pool The bitter taste of tangerine pericarp, finally pulls out and drains, and obtains treated pericarp standby;(3) husky pool tangerine pulp is placed in 95 DEG C of hot water, Boiling hot 35s is picked up again, obtains treated pulp standby;
S2:Mashing:Pericarp after being processed in the step S1 is placed in beater with pulp and is beaten, and obtained pulp is used The filter cloth of 120 mesh is filtered, and the pulp after being filtered is standby;
S3:Enzymolysis:The pulp of step S2 is placed in mortar and is ground twice, because containing substantial amounts of meals in husky pool tangerine peel Food fiber and pectin, the viscosity of polished slurry can increase, cause the techniques such as post sterilization, homogeneous, spray drying be difficult into OK, therefore, it is 6% pectase and cellulase that mass fraction is 3% that mass fraction is added in the pulp after grinding, at 50 DEG C At a temperature of carry out the enzyme digestion reaction of 2h, to reduce the viscosity of pulp;Enzyme digestion reaction carries out destroy the enzyme treatment in time into rear;
S4:High-temperature sterilization:Maltodextrin, Arabic gum and arabo-ascorbic acid are added in pulp after digesting in step s3 Sodium, and the mass fraction of three is respectively 1.0%, 2.0%, 1.2%, then carries out high temperature, short time sterilizing, sterilising temp 100 DEG C, sterilization time 60s, the material after being sterilized is standby;
S5:Homogeneous:In order that the further micronization such as pectin substance particle, crude fibre, starch granules, makes products taste It is finer and smoother, the material after being sterilized in step S4 is placed in homogenizer, carry out twice homogenization treatment;First time homogenization pressure is 30MPa, 60 DEG C of temperature of charge, second homogenization pressure is 40MPa, and temperature of charge is 64 DEG C, obtains the material after homogeneous;
S6:Spray drying:The material after homogeneous in the step S5 is dried using drying machine with centrifugal spray, is dried During spray dryer EAT for 170 DEG C, hot air flowrate be 37.08m3/ h, compressed air require are 491.90L/h, leaving air temp are 85 DEG C;Husky pool tangerine powder is collected after drying, now the moisture content of husky pool tangerine powder is 4%.
Although above the present invention is described in detail with a general description of the specific embodiments, On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.

Claims (10)

1. the preparation method of oranges and tangerines powder, it is characterised in that comprise the following steps:
S1:Raw material prepares:(1) choose without mildew and rot, the fresh oranges and tangerines without small holes caused by worms, described oranges and tangerines are cleaned with clear water, use peeling Machine separates the pericarp of oranges and tangerines with pulp, standby;(2) described orange peel is placed in light salt brine and is boiled, then drip washing 15min, pulls out and drains, and obtains treated pericarp standby;(3) the oranges and tangerines pulp is placed in hot water, boiling hot 35s is picked up again, Obtain treated pulp standby;
S2:Mashing:Pericarp after being processed in the step S1 is placed in beater with pulp and is beaten, obtained pulp 100- The filter cloth of 120 mesh is filtered, and the pulp after being filtered is standby;
S3:Enzymolysis:The pulp of the step S2 is placed in mortar and is ground twice, then added in pulp after grinding Pectase and cellulase, are digested under certain temperature and time;
S4:High-temperature sterilization:Maltodextrin, Arabic gum and arabo-ascorbic acid are added in pulp after being digested in the step S3 Sodium, then high temperature, short time sterilizing is carried out, the material after being sterilized is standby;
S5:Homogeneous:Material after being sterilized in the step S4 is placed in homogenizer, two are carried out at certain temperature and pressure Secondary homogenization, obtains the material after homogeneous;
S6:Spray drying:The material after homogeneous in the step S5 is dried using drying machine with centrifugal spray, is received after drying Collection oranges and tangerines powder.
2. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that described oranges and tangerines are tribute mandarin orange, Ponkan, sand Pool tangerine.
3. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that the light salt brine in step S1 described in (2) Concentration is 3%-5%, and described boils to boil 16-20min.
4. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that the hot water temperature in step S1 described in (3) Spend is 85-95 DEG C.
5. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that pectase and fiber described in step S3 The mass fraction of enzyme is respectively 2%-6%, 1%-3%.
6. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that described in step S3 in uniform temperature and Digested under time, wherein temperature is 40-50 DEG C, and the time is 1-2h.
7. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that maltodextrin described in step S4, Ah Primary glue and the mass fraction of sodium isoascorbate is drawn to be respectively 0.8%-1.0%, 1.0%-2.0%, 0.6%-1.2%;It is described High temperature, short time sterilizing, temperature be 90-100 DEG C, the time is 40-60s.
8. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that described in step S5 in certain temperature And twice homogenization treatment is carried out under pressure, wherein, first time homogenization pressure is 26-30MPa, 58-60 DEG C of temperature of charge, second Homogenization pressure is 30-40MPa, and temperature of charge is 62-64 DEG C.
9. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that described in step S6 by the thing after homogeneous Material is dried, in drying process the EAT of spray dryer be 150-170 DEG C, hot air flowrate be 35.02- 37.08m3/ h, compressed air require are 489.30-491.90L/h, leaving air temp is 65-85 DEG C.
10. the preparation method of oranges and tangerines powder according to claim 1, it is characterised in that collected after the drying described in step S6 Oranges and tangerines powder, now, oranges and tangerines powder moisture content is 2%-4%.
CN201611063918.6A 2016-11-28 2016-11-28 The preparation method of oranges and tangerines powder Pending CN106722452A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107691958A (en) * 2017-10-26 2018-02-16 黄武强 A kind of processing method of cumquat solid-state cream
CN108477455A (en) * 2018-03-16 2018-09-04 湖南省农产品加工研究所 The preparation method and peeled citrus fruits Ultramicro-powder of peeled citrus fruits Ultramicro-powder

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172421A (en) * 2014-08-18 2014-12-03 海南南派实业有限公司 Green kumquat fruit powder and preparation technology thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172421A (en) * 2014-08-18 2014-12-03 海南南派实业有限公司 Green kumquat fruit powder and preparation technology thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107691958A (en) * 2017-10-26 2018-02-16 黄武强 A kind of processing method of cumquat solid-state cream
CN108477455A (en) * 2018-03-16 2018-09-04 湖南省农产品加工研究所 The preparation method and peeled citrus fruits Ultramicro-powder of peeled citrus fruits Ultramicro-powder

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