CN107125405A - A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit - Google Patents
A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit Download PDFInfo
- Publication number
- CN107125405A CN107125405A CN201710404423.3A CN201710404423A CN107125405A CN 107125405 A CN107125405 A CN 107125405A CN 201710404423 A CN201710404423 A CN 201710404423A CN 107125405 A CN107125405 A CN 107125405A
- Authority
- CN
- China
- Prior art keywords
- fruit
- chocolate
- conditions
- under
- freeze
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 39
- 230000035515 penetration Effects 0.000 title claims abstract description 17
- 239000008370 chocolate flavor Substances 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000019219 chocolate Nutrition 0.000 claims abstract description 36
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 8
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 17
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 17
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 16
- 238000012423 maintenance Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 238000006073 displacement reaction Methods 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 2
- 240000009088 Fragaria x ananassa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 16
- 241000234295 Musa Species 0.000 description 16
- 235000021015 bananas Nutrition 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 244000148064 Enicostema verticillatum Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
Abstract
The invention belongs to food processing technology field, more particularly to a kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit.The present invention is by wall breaking technology, Vacuum Freezing ＆ Drying Technology and negative-pressure penetration technology is ingenious is combined together, chocolate is completely penetrated in fresh fruit cell molecule, chocolate is set mutually to blend with fruit, the blank of this based food negative-pressure penetration technology of the field is compensate for, while extending the shelf life, can ensure that the nutritional ingredient and trace element of fruit are not lost in greatest extent, it is almost identical with the nutrition of fresh fruit, color, taste, significantly improve mouthfeel, improve edible class, promote health.
Description
Technical field
Prepare chocolate flavor the invention belongs to food processing technology field, more particularly to one kind using negative-pressure penetration and freeze
The method of fruit.
Background technology
Chocolate food on the market at present, more using chocolate coating, it is sandwich, inlay, food and chocolate mashing it is mixed
The preparation methods such as conjunction, chocolate is in food and is separated from each other state, and chocolate can not be permeated in food completely, and chocolate
After being mixed with food, in addition it is also necessary to the processing such as polished, polished.Because chocolate and food can not realize mutual blending, so
The mouthfeel of product and nutrition can all be affected.
The content of the invention
The present invention prepares chocolate flavor using negative-pressure penetration there is provided one kind for the deficiency that above-mentioned prior art is present and frozen
The method of dried fruit.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：One kind prepares chocolate flavor jelly using negative-pressure penetration
The method of dried fruit, step is as follows：
(1) get the raw materials ready
A, selected fresh fruit, are chosen according to size, color and luster, profile and maturity, cleaning, standby；
B, by chocolate under the conditions of 35-55 DEG C heating stirring, it is standby until chocolate is completely melt；
(2) fruit broken wall
A, first time freeze-thaw：The fruit of step (1a) is freezed into 40-60min under the conditions of -28 DEG C--30 DEG C, so
After be placed in 10-15 DEG C under the conditions of thaw 6-8h；
B, second of freeze-thaw：Fruit after first time thaws is freezed into 10- under the conditions of -25 DEG C--28 DEG C
12h, thaw 8-10h under the conditions of being subsequently placed in 5-15 DEG C so that fresh fruit cell molecule broken wall；
(3) fruit vacuum is freeze-dried
A, the fruit of step (2) freezed into 10-12h under the conditions of -28 DEG C--30 DEG C；
B, fruit is placed in dryness storehouse again, it is 30Pa, 15min to control vacuum, then is evacuated to 80Pa, 15min, most
It is 60Pa to control vacuum afterwards；
Fruit is heated in c, dryness storehouse, heating curves is 20 DEG C to 85 DEG C 30-50min, 85 DEG C of maintenance 5h, 85
DEG C to 90 DEG C of 10-15min, 90 DEG C maintain 3h, 90 DEG C to 85 DEG C 10-15min, 85 DEG C maintain 4h, 85 DEG C to 65 DEG C 15-
20min, 65 DEG C of maintenance 4h, 65 DEG C to 50 DEG C 15-20min, 50 DEG C of maintenance 3-5h；
(4) chocolate negative-pressure penetration
The chocolate of step (1b) and the fruit of step (3) are compared 20 according to weight：1 mixing so that chocolate soaks completely
No fruit, by vacuum displacement so that chocolate is penetrated into the broken cells of fruit；Finally by obtained chocolate flavor
Freezen protective under the conditions of freeze-dried fruit is placed in -25 DEG C--30 DEG C.
The beneficial effects of the invention are as follows：The present invention is skilful by wall breaking technology, Vacuum Freezing ＆ Drying Technology and negative-pressure penetration technology
It is wonderful to be combined together, chocolate is completely penetrated in fresh fruit cell molecule, chocolate is mutually blended with fruit, compensate for this
The blank of this based food negative-pressure penetration technology of field, while extending the shelf life, can ensure the nutrition of fruit to greatest extent
Composition and trace element are not lost in, almost identical with the nutrition of fresh fruit, color, taste, significantly improve mouthfeel, improve food
With class, promote health.
Further, in addition to step (5), it is thick by the chocolate-coating of step (1b) in fruit outer layer made from step (4)
Spend for 1-3mm.
Wherein, described fruit is strawberry, apple block or banana pieces.
Described apple block and the particle diameter of banana pieces are 1-5cm.
Further, described chocolate may be replaced by cream, to obtain the freeze-dried fruit of more tastes.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried strawberry, step is as follows：
(1) get the raw materials ready
A, selected fresh strawberry, are chosen according to size, color and luster, profile and maturity, cleaning, are sent out with circulating water
Steep cleaning, cleaning showers, hair rolling impurity elimination cleaning；Pick out broken, lopsided, rotten, bluish white head, the strawberry of insect pest in cleaning；Again
The strawberry of select is passed through 8000Gauss magnetic bars, it is intended that remove the magnetic foreign body in strawberry；
B, by chocolate under the conditions of 35-55 DEG C heating stirring, it is standby until chocolate is completely melt；
(2) fruit broken wall
A, first time freeze-thaw：The strawberry of step (1a) is freezed into 40-60min under the conditions of -28 DEG C--30 DEG C, so
After be placed in 10-15 DEG C under the conditions of thaw 6-8h；
B, second of freeze-thaw：Strawberry after first time thaws is freezed into 10- under the conditions of -25 DEG C--28 DEG C
12h, thaw 8-10h under the conditions of being subsequently placed in 5-15 DEG C so that strawberry cell molecule broken wall；
(3) fruit vacuum is freeze-dried
A, the strawberry of step (2) freezed into 10-12h under the conditions of -28 DEG C--30 DEG C；
B, strawberry is placed in dryness storehouse again, it is 30Pa, 15min to control vacuum, then is evacuated to 80Pa, 15min, most
It is 60Pa to control vacuum afterwards；
Strawberry is heated in c, dryness storehouse, heating curves is 20 DEG C to 85 DEG C 30-50min, 85 DEG C of maintenance 5h, 85
DEG C to 90 DEG C of 10-15min, 90 DEG C maintain 3h, 90 DEG C to 85 DEG C 10-15min, 85 DEG C maintain 4h, 85 DEG C to 65 DEG C 15-
20min, 65 DEG C of maintenance 4h, 65 DEG C to 50 DEG C 15-20min, 50 DEG C of maintenance 3-5h；
(4) chocolate negative-pressure penetration
The strawberry of the chocolate of step (1b) and step (3) is compared 20 according to weight：1 mixing so that chocolate soaks completely
No strawberry, by vacuum displacement so that chocolate is penetrated into the broken cells of strawberry；Finally by obtained chocolate flavor
Freezen protective under the conditions of strawberry is placed in -25 DEG C--30 DEG C.
Embodiment 2
A kind of method that utilization negative-pressure penetration prepares chocolate flavor Bananas, step is as follows：
(1) get the raw materials ready
A, selected new fresh bananas, are chosen according to size, color and luster, profile and maturity, the banana of select are passed through
8000Gauss magnetic bars, it is intended that remove the magnetic foreign body in banana；Peeling, is cut into the banana pieces that particle diameter is 1-5cm, standby；
B, by chocolate under the conditions of 35-55 DEG C heating stirring, it is standby until chocolate is completely melt；
(2) fruit broken wall
A, first time freeze-thaw：The banana pieces of step (1a) are freezed into 40-60min under the conditions of -28 DEG C--30 DEG C,
Thaw 6-8h under the conditions of being subsequently placed in 10-15 DEG C；
B, second of freeze-thaw：Banana pieces after first time thaws are freezed under the conditions of -25 DEG C--28 DEG C
10-12h, thaw 8-10h under the conditions of being subsequently placed in 5-15 DEG C so that banana cells molecule broken wall；
(3) fruit vacuum is freeze-dried
A, the banana pieces of step (2) are freezed into 10-12h under the conditions of -28 DEG C--30 DEG C；
B, banana pieces are placed in dryness storehouse again, it is 30Pa, 15min to control vacuum, then are evacuated to 80Pa, 15min,
It is 60Pa finally to control vacuum；
Pears block is heated in c, dryness storehouse, heating curves is 20 DEG C to 85 DEG C 30-50min, 85 DEG C of maintenance 5h, 85
DEG C to 90 DEG C of 10-15min, 90 DEG C maintain 3h, 90 DEG C to 85 DEG C 10-15min, 85 DEG C maintain 4h, 85 DEG C to 65 DEG C 15-
20min, 65 DEG C of maintenance 4h, 65 DEG C to 50 DEG C 15-20min, 50 DEG C of maintenance 3-5h；
(4) chocolate negative-pressure penetration
The banana pieces of the chocolate of step (1b) and step (3) are compared 20 according to weight：1 mixing so that chocolate is complete
Banana pieces are submerged, by vacuum displacement so that chocolate is penetrated into the broken cells of banana pieces；Finally by obtained chalk
Freezen protective under the conditions of power taste banana pieces are placed in -25 DEG C--30 DEG C.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (4)
1. a kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit, it is characterised in that step is as follows：
(1) get the raw materials ready
A, selected fresh fruit, are chosen according to size, color and luster, profile and maturity, cleaning, standby；
B, by chocolate under the conditions of 35-55 DEG C heating stirring, it is standby until chocolate is completely melt；
(2) fruit broken wall
A, first time freeze-thaw：The fruit of step (1a) is freezed into 40-60min under the conditions of -28 DEG C--30 DEG C, then put
Thaw 6-8h under the conditions of 10-15 DEG C；
B, second of freeze-thaw：Fruit after first time thaws is freezed into 10-12h under the conditions of -25 DEG C--28 DEG C,
Thaw 8-10h under the conditions of being subsequently placed in 5-15 DEG C so that fresh fruit cell molecule broken wall；
(3) fruit vacuum is freeze-dried
A, the fruit of step (2) freezed into 10-12h under the conditions of -28 DEG C--30 DEG C；
B, fruit is placed in dryness storehouse again, it is 30Pa, 15min to control vacuum, then is evacuated to 80Pa, 15min, is finally controlled
Vacuum processed is 60Pa；
Fruit is heated in c, dryness storehouse, heating curves be 20 DEG C to 85 DEG C 30-50min, 85 DEG C of maintenance 5h, 85 DEG C extremely
90 DEG C of 10-15min, 90 DEG C maintain 3h, 90 DEG C to 85 DEG C 10-15min, 85 DEG C maintain 4h, 85 DEG C to 65 DEG C 15-20min,
65 DEG C maintain 4h, 65 DEG C to 50 DEG C 15-20min, 50 DEG C of maintenance 3-5h；
(4) chocolate negative-pressure penetration
The chocolate of step (1b) and the fruit of step (3) are compared 20 according to weight：1 mixing so that chocolate is totally submerged water
Really, by vacuum displacement so that chocolate is penetrated into the broken cells of fruit；Finally obtained chocolate flavor is freezed
Freezen protective under the conditions of fruit is placed in -25 DEG C--30 DEG C.
2. according to the method described in claim 1, it is characterised in that also including step (5), by step (1b) chocolate-coating
In fruit outer layer made from step (4), thickness is 1-3mm.
3. according to the method described in claim 1, it is characterised in that described fruit is strawberry, apple block or banana pieces.
4. method according to claim 3, it is characterised in that described apple block and the particle diameter of banana pieces are 1-5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710404423.3A CN107125405A (en) | 2017-06-01 | 2017-06-01 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710404423.3A CN107125405A (en) | 2017-06-01 | 2017-06-01 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125405A true CN107125405A (en) | 2017-09-05 |
Family
ID=59733467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710404423.3A Pending CN107125405A (en) | 2017-06-01 | 2017-06-01 | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125405A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782912A (en) * | 2018-06-27 | 2018-11-13 | 江苏派乐滋食品有限公司 | A kind of strawberry flavor chocolate and preparation method thereof |
| CN108935876A (en) * | 2018-07-25 | 2018-12-07 | 四川茂华食品有限公司 | A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof |
| WO2019051844A1 (en) * | 2017-09-18 | 2019-03-21 | 陈坚胜 | Preservation method for fruit transportation and product thereof |
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN115211483A (en) * | 2022-08-29 | 2022-10-21 | 洛阳师范学院 | Peony seed oil chocolate and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130993A (en) * | 1995-03-09 | 1996-09-18 | 华裔(上海)有限公司 | Method for preparation of freeze-dried fruit with chocolate coating |
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN102378579A (en) * | 2009-03-31 | 2012-03-14 | 株式会社明治 | Impregnated food |
| CN102883618A (en) * | 2010-03-31 | 2013-01-16 | 株式会社明治 | White chocolate-impregnated food and method for producing same |
| CN106173683A (en) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | A kind of Hylocereus undatus Citrullus vulgaris composite beverage and preparation method thereof |
| CN106509709A (en) * | 2015-09-09 | 2017-03-22 | 圣荷泰天使(北京)国际贸易有限公司 | Processing technology of maca superfine powder |
| CN106666510A (en) * | 2016-11-15 | 2017-05-17 | 郴州市芝草农业科技开发有限公司 | Preparation method of freeze-dried yacon |
-
2017
- 2017-06-01 CN CN201710404423.3A patent/CN107125405A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130993A (en) * | 1995-03-09 | 1996-09-18 | 华裔(上海)有限公司 | Method for preparation of freeze-dried fruit with chocolate coating |
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN102378579A (en) * | 2009-03-31 | 2012-03-14 | 株式会社明治 | Impregnated food |
| CN102883618A (en) * | 2010-03-31 | 2013-01-16 | 株式会社明治 | White chocolate-impregnated food and method for producing same |
| CN106509709A (en) * | 2015-09-09 | 2017-03-22 | 圣荷泰天使(北京)国际贸易有限公司 | Processing technology of maca superfine powder |
| CN106173683A (en) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | A kind of Hylocereus undatus Citrullus vulgaris composite beverage and preparation method thereof |
| CN106666510A (en) * | 2016-11-15 | 2017-05-17 | 郴州市芝草农业科技开发有限公司 | Preparation method of freeze-dried yacon |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019051844A1 (en) * | 2017-09-18 | 2019-03-21 | 陈坚胜 | Preservation method for fruit transportation and product thereof |
| CN108782912A (en) * | 2018-06-27 | 2018-11-13 | 江苏派乐滋食品有限公司 | A kind of strawberry flavor chocolate and preparation method thereof |
| CN108935876A (en) * | 2018-07-25 | 2018-12-07 | 四川茂华食品有限公司 | A kind of infiltration freeze-dried strawberry chocolate and preparation method thereof |
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN115211483A (en) * | 2022-08-29 | 2022-10-21 | 洛阳师范学院 | Peony seed oil chocolate and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107125405A (en) | A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit | |
| CN101999609B (en) | Method for making potato-fruit recombinant mixed crispy chips | |
| US20190269160A1 (en) | Dried fresh jujube slices and energy-saving process technology for differential pressure expansion drying | |
| CN109123048B (en) | Preparation method of low-sugar health preserved apricot | |
| CN104366440A (en) | Processing method of dehydrated lindera glauca chilli sauce | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN105192240A (en) | Processing method of anti-browning apple ice cream with higher melting resistance | |
| CN107372794A (en) | A kind of drying means of fruit | |
| CN110973329A (en) | Processing method of fermented preserved passion fruits | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN104286757A (en) | Heat-clearing pear powder and preparation method thereof | |
| CN109601817A (en) | A kind of preparation method of berry grain | |
| CN104247790B (en) | Processing method of red tea raw materials for drink | |
| CN101611851B (en) | Fruit pulp stick and dry-making processing technology thereof | |
| RU2360430C2 (en) | Frozen dessert production method | |
| KR101638295B1 (en) | Method for manufacturing dried up fruits of red ginseng and dried up fruits of red ginseng manufactured by thereof | |
| CN105087311A (en) | Blueberry cocktail and preparation method thereof | |
| CN107660616A (en) | A kind of hickory chick dehydrating processing method | |
| CN103584210A (en) | Preparation method of solid salicornia brewing dehydrated soup | |
| CN103039613B (en) | Banana contained liquid milk product and preparation method thereof | |
| CN109258800B (en) | Method for fresh-keeping, storing and transporting picked peaches | |
| KR101338753B1 (en) | Method for manufacturing puree of fig and puree of fig manufactured by the same | |
| CN117064048B (en) | Freshly squeezed concentrated juice of herba Eupatorii chinensis and preparation method thereof | |
| KR101466796B1 (en) | Manufacturing method of dong-chi-mi beverage containing processed radish and dong-chi-mi beverage prepared therefrom | |
| CN107889922A (en) | A kind of root of kudzu vine Rosa roxburghii dried fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170905 |