CN106722592A - A kind of guava dragon fruit compound nectar and preparation method thereof - Google Patents
A kind of guava dragon fruit compound nectar and preparation method thereof Download PDFInfo
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- CN106722592A CN106722592A CN201611056386.3A CN201611056386A CN106722592A CN 106722592 A CN106722592 A CN 106722592A CN 201611056386 A CN201611056386 A CN 201611056386A CN 106722592 A CN106722592 A CN 106722592A
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- guava
- dragon fruit
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- jam
- stabilizer
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 39
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 39
- 241000508269 Psidium Species 0.000 title claims abstract description 33
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 244000099147 Ananas comosus Species 0.000 claims abstract 4
- 239000012043 crude product Substances 0.000 claims description 10
- 239000000853 adhesive Substances 0.000 claims description 7
- 230000001070 adhesive effect Effects 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 235000014360 Punica granatum Nutrition 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract 1
- 235000015094 jam Nutrition 0.000 description 22
- 241000234671 Ananas Species 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 241000219991 Lythraceae Species 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020989 red meat Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of guava dragon fruit compound nectar and preparation method thereof, is processed by following component and its mass percent：Guava 30%~40%, dragon fruit 20%~30%, pineapple 10%~20%, xylitol 10%~20%, citric acid 0.01%~1%, cyclodextrin 0.005%~0.03%, stabilizer 0.01%~0.5%；Preparation method includes mashing, concentration, homogeneous, tinning, sterilization, cooling procedure.Compound nectar unique flavor of the invention, the fragrant greasy cunning of strong, sauce body, good to eat, nutritious low sugar, color stability, long shelf-life, also with the relieving summer-heat that promotes the production of body fluid, invigorate the spleen and benefit qi and the effects such as stomach strengthening and digestion promoting, and preparation method is simple, materials are easy to get, equipment is simple, easy to operate, it is easy to promote.
Description
Technical field
The present invention relates to food-making technology field, and in particular to a kind of guava dragon fruit compound nectar and its preparation side
Method.
Background technology
Guava, belongs to Myrtaceae, and berry is spherical, oval or pyriform, and top harbors sepal, pulp white or Huang
Color, placenta is loose, meat, pale red.Guava sweet flavor succulence, pulp is soft and smooth, and core is less without seed, and often eating to supplement
The nutritional ingredient that human body is lacked, can improve fitness with physical fitness.It is lean contained by guava compared with apple
38%, calorie few 42%.Guava is also widely used for food processing industry, and main purpose is exactly to increase food vitamin
The content of C, enables the nutrition of food to strengthen and improve.Guava is nutritious, wherein abundant vitamin C is to treatment glycosuria
Disease has drug effect well.
Dragon fruit, also known as Hylocereus undatus, celestial close fruit, originate in the Southeast Asia such as Central America tropical rain forest area, rear incoming Vietnam
The ground such as country and Taiwan Province of China, present China Hainan, Guangdong, Guangxi and South of Guizhou start cultivation, are the heat risen in recent years
Band subtropical fruit.Dragon fruit profile is beautiful, and pulp succulence is delicious, is well received by consumers.Dragon fruit belongs to Cactaceae, amount
Its chi belongs to and seleniereus meja-lantous, the plain boiled pork dragon fruit, red meat dragon fruit and the purplish red meat flue that mainly have hylocereus category of plantation at present
Really this 3 kinds.Flue fruits are rounded to oval because kind is different, and pericarp is red, and pulp colour is because of kind
It is different, there are the multiple colors such as white, red, aubergine, 300~850 grams of fruit mass can both be eaten raw, and can be used to be processed into height again
The products such as level fruit wine, fruit juice, jelly, jam, ice cream.Dragon fruit is drought-resistant, and resistance to low level management, pest and disease damage is few, can substantially not
Chemical pesticide and chemical fertilizer are applied, with the basic condition as Green Food, and development prospect is wide.
Most fruits are easy to rotten, be unfavorable for preserve, then people made of fruit fruit juice, beverage and jam etc. come
Improve the value of fruit.But jam in the market is mostly with single fresh fruit as primary raw material, add some sucrose,
Stabilizer etc. is processed into jam, and the jam being made remains the nutritional ingredient of pulp and juice, but taste is single, and nutritional ingredient is not
It is enough comprehensive, and because jam sugar content is higher to be unfavorable for that human consumption absorbs, demand of the consumer to cuisines is can not meet, up to not
To the purpose of health care.
The content of the invention
It is an object of the invention to provide a kind of guava dragon fruit compound nectar and preparation method thereof, obtained compound nectar
Unique flavor, the greasy cunning of fragrant strong, sauce body, good to eat, nutritious low sugar, color stability, long shelf-life, also with solution of promoting the production of body fluid
Heat, invigorate the spleen and benefit qi and the effects such as stomach strengthening and digestion promoting.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of guava dragon fruit compound nectar, is processed by following component and its mass percent：Guava 30%~
40%th, dragon fruit 20%~30%, pineapple 10%~20%, xylitol 10%~20%, citric acid 0.01%~1%, ring paste
Essence 0.005%~0.03%, stabilizer 0.01%~0.5%.
According to above scheme, each component mass percent is：Guava 38%, dragon fruit 28%, pineapple 16%, wood
Sugar alcohol 17%, citric acid 0.53%, cyclodextrin 0.02%, stabilizer 0.45%.
According to above scheme, the stabilizer is compound adhesive, and the compound adhesive is mixed by following component and its mass percent
Conjunction is formed：Pectin 40%~60%, carragheen 15%~20%, xanthans 20%~30%.
A kind of preparation method of guava dragon fruit compound nectar, comprises the following steps：
1) it is beaten in the guava after peeling, dragon fruit and pineapple being put into beater respectively, by proportioning addition citric acid, adjusts pH value
It is 3.0~3.5, jam crude product is obtained；
2) to xylitol, cyclodextrin and stabilizer is added in jam crude product, it is 40%~50% that heating is concentrated into moisture；
3) jam after concentration is carried out into homogeneous, tinning, sterilization, cooling, is got product.
According to above scheme, the homogeneous is that jam is placed in into 3~5min of grinding in colloid mill.
It is described sterilized using water-bath continuous sterilizer according to above scheme, at 80~95 DEG C by jam together with packaging
25~35min of sterilization processing.
The beneficial effects of the invention are as follows：
1) present invention has merged various function raw materials, obtained compound nectar unique flavor, the greasy cunning of fragrant strong, sauce body, low sugar
Good to eat, nutritious, color stability, long shelf-life, also with the relieving summer-heat that promotes the production of body fluid, invigorate the spleen and benefit qi and the effects such as stomach strengthening and digestion promoting；
2) preparation method is simple of the invention, materials are easy to get, and equipment is simple, easy to operate, it is easy to promote.
Specific embodiment
Technical scheme is illustrated with reference to embodiment.
Embodiment 1：
The present invention provides a kind of guava dragon fruit compound nectar, is processed by following component and its mass percent：Kind stone
Pomegranate 38%, dragon fruit 28%, pineapple 16%, xylitol 17%, citric acid 0.53%, cyclodextrin 0.02%, stabilizer 0.45%；
The stabilizer is the compound adhesive being made up of pectin that mass percent is 50%, the drawing glue of card 20%, 30% xanthans.
The present invention also provides a kind of preparation method of guava dragon fruit compound nectar, comprises the following steps：
1) it is beaten in the guava after peeling, dragon fruit and pineapple being put into beater respectively, by proportioning addition citric acid, adjusts pH value
It is 3.2, jam crude product is obtained；
2) to xylitol, cyclodextrin and stabilizer is added in jam crude product, it is 47% that heating is concentrated into moisture；
3) by jam be placed in colloid mill grind 5min (homogeneous), tinning, using water-bath continuous sterilizer, by jam at 95 DEG C
Sterilization processing 26min sterilizations, cooling, get product together with packaging.
Embodiment 2：
The present invention provides a kind of guava dragon fruit compound nectar, is processed by following component and its mass percent：Kind stone
Pomegranate 40%, dragon fruit 28%, pineapple 16%, xylitol 15%, citric acid 0.55%, cyclodextrin 0.03%, stabilizer 0.42%；
The stabilizer is the compound adhesive being made up of pectin that mass percent is 60%, the drawing glue of card 15%, 25% xanthans.
The present invention also provides a kind of preparation method of guava dragon fruit compound nectar, comprises the following steps：
1) it is beaten in the guava after peeling, dragon fruit and pineapple being put into beater respectively, by proportioning addition citric acid, adjusts pH value
It is 3.5, jam crude product is obtained；
2) to xylitol, cyclodextrin and stabilizer is added in jam crude product, it is 45% that heating is concentrated into moisture；
3) by jam be placed in colloid mill grind 3min (homogeneous), tinning, using water-bath continuous sterilizer, by jam at 81 DEG C
Sterilization processing 34min sterilizations, cooling, get product together with packaging.
Embodiment 3：
The present invention provides a kind of guava dragon fruit compound nectar, is processed by following component and its mass percent：Kind stone
Pomegranate 36%, dragon fruit 26%, pineapple 18%, xylitol 19%, citric acid 0.57%, cyclodextrin 0.03%, stabilizer 0.40%；
The stabilizer is the compound adhesive being made up of pectin that mass percent is 55%, the drawing glue of card 15%, 20% xanthans.
The present invention also provides a kind of preparation method of guava dragon fruit compound nectar, comprises the following steps：
1) it is beaten in the guava after peeling, dragon fruit and pineapple being put into beater respectively, by proportioning addition citric acid, adjusts pH value
It is 3.0, jam crude product is obtained；
2) to xylitol, cyclodextrin and stabilizer is added in jam crude product, it is 50% that heating is concentrated into moisture；
3) by jam be placed in colloid mill grind 3min (homogeneous), tinning, using water-bath continuous sterilizer, by jam at 85 DEG C
Sterilization processing 30min sterilizations, cooling, get product together with packaging.
Above example is only used to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or replaced on an equal basis, but
Any modification and local replacement for not departing from spirit and scope of the invention all should be covered in scope of the presently claimed invention.
Claims (6)
1. a kind of guava dragon fruit compound nectar, it is characterised in that processed by following component and its mass percent：Kind
Pomegranate 30%~40%, dragon fruit 20%~30%, pineapple 10%~20%, xylitol 10%~20%, citric acid 0.01%
~1%, cyclodextrin 0.005%~0.03%, stabilizer 0.01%~0.5%.
2. guava dragon fruit compound nectar according to claim 1, it is characterised in that the constituent mass percentage
For：Guava 38%, dragon fruit 28%, pineapple 16%, xylitol 17%, citric acid 0.53%, cyclodextrin 0.02%, stabilizer
0.45%.
3. guava dragon fruit compound nectar according to claim 1, it is characterised in that the stabilizer is compound adhesive,
The compound adhesive is mixed by following component and its mass percent：Pectin 40%~60%, carragheen 15%~20%, Huang
Virgin rubber 20%~30%.
4. a kind of preparation method of guava dragon fruit compound nectar, it is characterised in that comprise the following steps：
1) it is beaten in the guava after peeling, dragon fruit and pineapple being put into beater respectively, by proportioning addition citric acid, adjusts pH value
It is 3.0~3.5, jam crude product is obtained；
2) to xylitol, cyclodextrin and stabilizer is added in jam crude product, it is 40%~50% that heating is concentrated into moisture；
3) jam after concentration is carried out into homogeneous, tinning, sterilization, cooling, is got product.
5. the preparation method of guava dragon fruit compound nectar according to claim 4, it is characterised in that the homogeneous is
Jam is placed in 3~5min of grinding in colloid mill.
6. the preparation method of guava dragon fruit compound nectar according to claim 4, it is characterised in that the sterilization is adopted
Use water-bath continuous sterilizer, at 80~95 DEG C by jam together with packaging 25~35min of sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611056386.3A CN106722592A (en) | 2016-11-24 | 2016-11-24 | A kind of guava dragon fruit compound nectar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611056386.3A CN106722592A (en) | 2016-11-24 | 2016-11-24 | A kind of guava dragon fruit compound nectar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722592A true CN106722592A (en) | 2017-05-31 |
Family
ID=58913047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611056386.3A Pending CN106722592A (en) | 2016-11-24 | 2016-11-24 | A kind of guava dragon fruit compound nectar and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
| CN107912740A (en) * | 2017-11-30 | 2018-04-17 | 韦俊超 | A kind of production method of dragon fruit compound nectar |
| CN108185361A (en) * | 2018-02-26 | 2018-06-22 | 海南诺尼生物工程开发有限公司 | A kind of preparation method of flue jam |
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
| CN111296806A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya nutritional health-care jam and preparation method thereof |
| CN115316624A (en) * | 2022-08-25 | 2022-11-11 | 佛山科学技术学院 | Nutritional fruit and vegetable puree containing raspberry and hawthorn and preparation method of nutritional fruit and vegetable puree |
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| CN103719655A (en) * | 2013-12-27 | 2014-04-16 | 徐黄毅 | Psidium guajava-plantain compound jam and preparation method thereof |
| CN105249366A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Preparation method of compound guava jam |
| CN105394678A (en) * | 2015-12-05 | 2016-03-16 | 广州聚注专利研发有限公司 | Kiwi and litchi compound jam and preparation method thereof |
| CN105795411A (en) * | 2016-04-07 | 2016-07-27 | 浙江米果果生态农业集团有限公司 | Dragon fruit jam production process |
-
2016
- 2016-11-24 CN CN201611056386.3A patent/CN106722592A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719655A (en) * | 2013-12-27 | 2014-04-16 | 徐黄毅 | Psidium guajava-plantain compound jam and preparation method thereof |
| CN105249366A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Preparation method of compound guava jam |
| CN105394678A (en) * | 2015-12-05 | 2016-03-16 | 广州聚注专利研发有限公司 | Kiwi and litchi compound jam and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
| CN107912740A (en) * | 2017-11-30 | 2018-04-17 | 韦俊超 | A kind of production method of dragon fruit compound nectar |
| CN108185361A (en) * | 2018-02-26 | 2018-06-22 | 海南诺尼生物工程开发有限公司 | A kind of preparation method of flue jam |
| CN111296806A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya nutritional health-care jam and preparation method thereof |
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
| CN115316624A (en) * | 2022-08-25 | 2022-11-11 | 佛山科学技术学院 | Nutritional fruit and vegetable puree containing raspberry and hawthorn and preparation method of nutritional fruit and vegetable puree |
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Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |