CN107173755A - Kiwi-fruit jam and its production technology - Google Patents
Kiwi-fruit jam and its production technology Download PDFInfo
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- CN107173755A CN107173755A CN201710347584.3A CN201710347584A CN107173755A CN 107173755 A CN107173755 A CN 107173755A CN 201710347584 A CN201710347584 A CN 201710347584A CN 107173755 A CN107173755 A CN 107173755A
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- kiwi
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 160
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 58
- 238000001914 filtration Methods 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 49
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- 235000012907 honey Nutrition 0.000 claims abstract description 45
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 9
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- 238000000034 method Methods 0.000 claims description 21
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- 239000000047 product Substances 0.000 claims description 19
- 238000011049 filling Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 241000282693 Cercopithecidae Species 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 244000298715 Actinidia chinensis Species 0.000 description 41
- 238000007689 inspection Methods 0.000 description 12
- 238000011068 loading method Methods 0.000 description 11
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- 235000009508 confectionery Nutrition 0.000 description 5
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
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- 235000016709 nutrition Nutrition 0.000 description 4
- 238000007639 printing Methods 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 206010013786 Dry skin Diseases 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000021050 feed intake Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 238000013102 re-test Methods 0.000 description 2
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- 230000035945 sensitivity Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- 238000005491 wire drawing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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 discloses a kind of production technology of kiwi-fruit jam, comprise the following steps：Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush；Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, keeps the temperature of honey and kiwi fruit powder to be below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering uses 80 100 mesh filters for the first time, second of filtering uses 120 150 mesh filters, and third time filtering uses 200 mesh filters, and the 4th filtering uses 150-200 filters；Step 4: choosing Kiwi berry again, and bulk is cut into, block Kiwi berry is added in the filtrate obtained in step 3, kiwi-fruit jam is obtained, wherein, block Kiwi berry and the mass ratio of kiwi-fruit jam are 20 30：505‑510.The invention also discloses a kind of kiwi-fruit jam.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of kiwi-fruit jam and its production technology.
Background technology
Kiwi berry (scientific name：Actinidia chinensis Planch), also referred to as (Chinese grooseberry is the one of Kiwi berry to Chinese grooseberry
Individual artificial Cultivars, are claimed because of the generation for being become Kiwi berry using extensive), fruit shape is generally ellipticity, and early stage outward appearance is in green
Brown, it is ripe after be in bronzing, epidermis covers dense fine hair, edible, be in it in bright green pulp and row's black or
The red seed of person.The soft texture of Kiwi berry, sweet mouthfeel.Taste is described as strawberry, banana, the mixing of pineapple three.
Kiwi berry is micro- except the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, germanium etc. is contained
Outside 17 kinds of amino acid of secondary element and needed by human body, also containing abundant vitamin C, grape acid, fructose, citric acid, malic acid, fat
Fat.The Kiwi berry maturity period is short, is difficult to ensure and deposits, therefore in addition to directly eating, Kiwi berry is fabricated into kiwi-fruit jam at present, is more new
The technical method of grain husk, but kiwi-fruit jam, due to technical defect, causes its nutritional ingredient big in normal prepare at present
It is big to be lost in, and water loss is also more, its mouthfeel of extreme influence.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
It is a still further object of the present invention to provide a kind of production technology of kiwi-fruit jam.
A further object of the present invention is to provide a kind of kiwi-fruit jam.
Therefore, the technical scheme that the present invention is provided is：
A kind of production technology of kiwi-fruit jam, including：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush；
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 80-100 mesh filters, second of filtering uses 120-150 mesh filters, and third time filtering uses 200 mesh filters, the 4th
Secondary filtering uses 150-200 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, block Kiwi berry is added to the filter obtained in step 3
In liquid, kiwi-fruit jam is obtained, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 20-30：505-510.
Preferably, in the production technology of described kiwi-fruit jam, in the step one, choosing kiwifruit fruit crushing is
The detailed process of kiwi fruit powder includes：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that temperature is used first, removes pericarp,
Load square frame and drain moisture, the fruit of peeling is then put into vacuum freeze drier, it is small in -50 DEG C to -60 DEG C dryings 3 of temperature
When, finally a point two-stage is crushed again, and 60 mesh sieves are crossed after crushing for the first time, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain
To the kiwi fruit powder.
Preferably, in the production technology of described kiwi-fruit jam, in the step 2, the biodiversity in the honey
Content≤19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Preferably, in the production technology of described kiwi-fruit jam, in the step 4, Kiwi berry is chosen again, and cut
Include into block specific method：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that warm kiwi-fruit jam degree is used first,
Remove pericarp, load square frame and drain moisture, be cut into the thickness 1.5mm bulk.
Preferably, in the production technology of described kiwi-fruit jam, in the step 4, the bulk is rounded.
Preferably, in the production technology of described kiwi-fruit jam, step 5 is also included after the step 4：
To the kiwi-fruit jam in carrying out heating under reduced pressure concentration, wherein, the pressure of heating under reduced pressure concentration for 0.05~
0.08Mpa, temperature are 55~65 DEG C, and the duration is 10~20min, and the fore-running of the steam produced during heating under reduced pressure is concentrated
It is allocated as condensing hot air furnace, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water accounts for the Mi
The 0.1~0.2% of monkey peach butter final product quality
Preferably, in the production technology of described kiwi-fruit jam, step 6 is also included after the step 5：
By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 50-55 DEG C when filling, biodiversity content≤
19%.
A kind of kiwi-fruit jam, is obtained by as above any described production technology processing.
The present invention at least includes following beneficial effect：
The method of the present invention, method of the invention has also carried out freezing processing to kiwifruit fruit before peeling, gone
Freeze its ripe rear physiology course after skin, maintain its moisture and nutritional ingredient, it is powder afterwards to crush Kiwi berry, and uses honeybee
Honey mixing, is filtered afterwards, and preliminarily pasteurized is carried out to it, and stops its physiological change, while fixing its nutriment, is also increased
The sugariness of kiwi-fruit jam is added, has removed its fruit astringent taste, then add fresh Kiwi berry thereto again, on the one hand increase its sweet tea
Degree, on the other hand adds the pure and fresh mouthfeel of jam, and is its jam bright, and can keep the face of Kiwi berry in itself
Color, adds the nutritional ingredient of kiwi-fruit jam, and causes obtained dried fruit flexible and color and luster, also causes the edible body of user
Test more preferably.
Meanwhile, the present invention carries out heating under reduced pressure concentration to kiwi-fruit jam, removes wherein excessive moisture, and due in head fraction
Containing more fragrance matter and nutritional ingredient, therefore as condensing hot air furnace and it is added in kiwi-fruit jam, reduces Mi
The fragrance loss of monkey peach butter, adds the sweet fragrance of jam, makes it have the fragrance of fresh fruit.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
The present invention provides a kind of production technology of kiwi-fruit jam, including：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush；
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 80-100 mesh filters, second of filtering uses 120-150 mesh filters, and third time filtering uses 200 mesh filters, the 4th
Secondary filtering uses 150-200 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, block Kiwi berry is added to the filter obtained in step 3
In liquid, kiwi-fruit jam is obtained, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 20-30：505-510.
In one of embodiment of the present invention, preferably, in the step one, choosing kiwifruit fruit crushing is
The detailed process of kiwi fruit powder includes：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that temperature is used first, removes pericarp,
Load square frame and drain moisture, the fruit of peeling is then put into vacuum freeze drier, it is small in -50 DEG C to -60 DEG C dryings 3 of temperature
When, finally a point two-stage is crushed again, and 60 mesh sieves are crossed after crushing for the first time, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain
To the kiwi fruit powder.
In one of embodiment of the present invention, preferably, in the step 2, the biodiversity in the honey
Content≤19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
In one of embodiment of the present invention, preferably, in the step 4, Kiwi berry is chosen again, and cut
Include into block specific method：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that warm kiwi-fruit jam degree is used first,
Remove pericarp, load square frame and drain moisture, be cut into the thickness 1.5mm bulk.
In such scheme, preferably, in the step 4, the bulk is rounded.
In one of embodiment of the present invention, preferably, also including step 5 after the step 4：
To the kiwi-fruit jam in carrying out heating under reduced pressure concentration, wherein, the pressure of heating under reduced pressure concentration for 0.05~
0.08Mpa, temperature are 55~65 DEG C, and the duration is 10~20min, and the fore-running of the steam produced during heating under reduced pressure is concentrated
It is allocated as condensing hot air furnace, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water accounts for the Mi
The 0.1~0.2% of monkey peach butter final product quality
In such scheme, preferably, also including step 6 after the step 5：
By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 50-55 DEG C when filling, biodiversity content≤
19%.
The present invention provides a kind of kiwi-fruit jam, is obtained by as above any described production technology processing.
To make those skilled in the art more fully understand the present invention, examples below is now provided and illustrated.
Embodiment 1
First, raw material is checked and accepted with preserving.When being checked and accepted to Kiwi berry, supplementary material, it is desirable to from eight to nine mellow fruits preferably,
Excessively give birth to local flavor bad, excessively maturation is difficult to remove the peel.Meanwhile, its sense organ and conventional index meet national standard；Microbiological indicator is in method
In the range of rule allow；Agricultural and veterinary chemicals are residual, heavy-metal residual is in regulation allowed band.Meet GB14963 and NY/T45-2000.
2nd, Kiwi berry decortication and freeze-drying.During decortication freeze-drying, confirm that each frame fresh fruit, without silt, rots,
Fresh fruit peeling is clean.Require that fruit soak is removed pericarp in tens seconds by temperature for 90 DEG C of hot water, is reloaded into square frame during decortication
Drain moisture；Then follicarpium will be gone to be put into vacuum freeze drier drying, -50 DEG C to -60 DEG C 3 hours drying times, which take out, treats
With.
3rd, Kiwi berry is crushed.Two-stage is divided to crush filtering, first 120 mesh after 60 mesh.Enter freezer after 120 mesh stand-by.
4th, sampling Detection and storage.Feed intake first first 1 month and recheck honey and Kiwi berry, check moisture, color and luster and correlation
Index, confirms uniformity；Semi-finished product must not store and stacked outside storehouse, can normal temperature preservation；Remove and product handled with care during unloading,
Product is avoided to be damaged；Pile is no more than 4 layers, notes causing commodity to tilt, breaks；Require that product must at least more than 40cm simultaneously
Distance storage, while away from window.Honey requires sucrose≤5% of color and luster 25-35MM reduced sugars of moisture≤19% >=60%；And press
6S is managed.Used within 2 months after semi-finished product concentration, it is to avoid storage shade deviation.
5th, the molten crystalline substance of honey.According to status temperature during production, confirm whether every batch of honey needs molten crystalline substance before manufacture.Honeybee
The molten brilliant water level of honey is high 80 centimetres no more than bucket, and every inspection in 30 minutes once, and notes the molten brilliant situation of honey, carries out respective record.
General summer and autumn sea water bath water temperature control is below 50 DEG C, and winter-spring season is controlled below 65 DEG C.
6th, feed intake.The kind, batch and quantity of feed proportioning list are carefully checked before feeding intake, after compounder confirms, is opened
Beginning feeds intake, and keeps health between feeding intake.The temperature of raw material：Less than 45 DEG C, kiwi fruit powder ratio accounts for 15% or so always fed intake.
7th, filter.Whole production process is after four filterings：For the first time：Filter 80-100 mesh；Second：Transferring cylinder
120-150 mesh；For the third time：The mesh of accurate filter 200；4th time：Finished cylinder 150-200 mesh.Note filtering in production process
Pressure gauge>During 0.3MPA, clean immediately and check filter and filter screen, it is found that breakage should be changed in time, filtering, which is finished, also should
Cleaning, is checked.Checked simultaneously before class after class.Its standard will reach the filtering of the mesh of per kilogram product 150 without visible foreign.
8th, fresh Kiwi berry decortication, stripping and slicing.Each frame fresh fruit is confirmed without silt before each fresh Kiwi berry decortication, stripping and slicing, it is rotten
Rotten rotten, fresh fruit peeling is clean, plant site stripping and slicing.Its normal temperature is 90 degree of hot water by fruit soak tens seconds, simultaneously
Remove pericarp, load square frame and drain moisture, stripping and slicing requires every thickness 1.5MM, rounded.
9th, it is filling.Meeting product control portion and detecting can carry out filling after qualified notice, moisture, color and luster, temperature are should be noted that when filling
Degree, weight, impurity.The former bottles filled out every time should pour into the sweet bucket of storage and be handled as defective work；It will cut and drain the water 20-30 grams
Fresh Kiwi berry is put into bottle again filling honey.Its honey filling sample standard is：Moisture≤19%；Temperature is just controlled：50-55
DEG C, weight 505-510g.
Tenth, spiral cover.First have to check that bottle cap is good before spiral cover, no stain, wire drawing, breach during screw capping, be screwed into place, no
Must have crooked, loosen, bottleneck has honey, placed on one side.Defective work, is placed on NonConforming Parts Area, is done over again after having produced.Its standard
Accomplish that bottle cap there must not be loosening, it is crooked.
11, metal detection.Alarm is rejected product and is put into special frame in production and is isolated, stops production.Notify immediately
Maintenance personal is repaired, after Failure elimination, retests sensitivity, it is normal after can be produced.It will first be picked after having produced
Except product and instrument failure product are retested three times, instrument does not occur not qualified product of alarming, and such as alarm is rejected again, then will again
Secondary isolation, lamp inspection is opened by lamp inspection personnel, chooses metallic foreign body, and honey is poured into defective work honey bucket, posts mark,
Re-worked after lower batch of independent filtering, search metal source and simultaneously rectify and improve, fill in simultaneously《Defective work corrective action processing is single》.
12, weight sorts title.Alarm is rejected product and is put into special frame in production and is isolated, stops production.Immediately
Notify maintenance personal to be repaired, after Failure elimination, retest sensitivity, it is normal after can be produced.After having produced first
Product will be rejected and instrument failure product is retested twice, instrument does not occur not qualified product of alarming, such as alarm is rejected again, then
It will again isolate, and weight be checked by lamp inspection personnel corkage lamp inspection, underproof honey is poured into defective work honey bucket again, patch
Good mark, is filled in simultaneously《Defective work corrective action processing is single》.And correct 1 time/hour and record.Weight sorts standard：
505-510g。
13, lamp inspection.To confirm during lamp inspection in bottle without any naked eyes visible foreign stain, fines.
14, weigh.1 time/hour confirms net content, and its gross weight standard is：505g-510g.
15, aluminium foil sealing.Aluminium foil machine switch and circulation taps are first turned on, adjusting aluminium foil machine by the height of body sends out
The height of plate is penetrated, must not make to smolder by the honey bottle cover under it.Next picks up aluminium foil personnel per sealing effect is checked one by one, if hair
It is now a large amount of poorly sealed, expelling plate should downwards be adjusted, decline its height, then sealing effect is observed, while feeding back to screw capping
Process, it is desirable to which it tightens bottle cap.If it was found that black or brown is presented in the pad in bottle cap, the height of expelling plate should be raised,
Reexamine sealing effect.If it was found that body or bottleneck have honey residual, the every bottle of inspection that all should uncap.Ensure that aluminium foil is intact.If hair
Now because sealing is not tight and leaks honey, it is placed into concentrate in defective work plastic crate and pours out processing.To confirm that sealing is tight by bottle inspection
It is real, do not leak honey.Black and brown must not occur in bottle cap plate, and aluminium foil must not be carbonized or deformed, and bottleneck must not be deformed.
16, coding.Require to open ink jet numbering machine according to regulation program before coding, edit type information, find printing lot number
It is imperfect, unintelligible, it is crooked or after isolating in time situations such as there is ink dot, with alcohol wipe it is clean after again printing produce
Date.Will be by bottle inspection, its standard reaches that sealing is tight, does not leak honey.Black and brown must not occur in bottle cap plate, and aluminium foil is not
Obtain carbonized or deformed, bottleneck must not be deformed.
17, (labeling) is shunk.Date of manufacture coding is confirmed before mantle：It was found that printing lot number is imperfect, unintelligible, it is askew
Tiltedly or situations such as there is ink dot isolate in time, label (mould set) puts up position consistency, answers elastic appropriateness, without it is crooked, without bright
Show fold, without impression, without broken hole.By bottle inspection, print position, and position consistency are determined on request, numeral is clear, without crooked,
Without larger difference between bottle and bottle.
18, case.It is required that carton sealing formation, lot number understands completely, content is consistent with packaging, and backing plate, dividing plate is complete
Without breakage, to the outer container printing paper case date of manufacture, and confirm that the correctness on date requires the complete many bottles of packing number, body
Direction is consistent in case, and the date of manufacture is complete, label shrink set intact unbroken, without it is crooked, without corrugation, without the sweet phenomenon of leakage, envelope
Case is smooth, not overlapping, without staggered floor, and strap is viscous and complete without phenomenon of rupture, and two straps are equal really away from case lateral extent respectively
Recognize.Need per case inspection, confirm that case enters number (24 bottles) and must not have few dress, neglected loading situation；Confirm the correctness and lettering of date of manufacture
Whether complete display.
19, be put in storage.Quantity is checked, errorless rear storage is confirmed.
Embodiment 2
A kind of production technology of kiwi-fruit jam, comprises the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush, detailed process includes：From eight to ninety percent ripe fruits
Real, it is 90 DEG C of water by fruit soak tens seconds that temperature use first, removes pericarp, loading square frame drains moisture, then will gone
The fruit of skin is put into vacuum freeze drier, and in the drying 3 hours of -50 DEG C of temperature, finally a point two-stage is crushed again, after crushing for the first time
60 mesh sieves are crossed, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain the kiwi fruit powder.
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Biodiversity content in the honey≤
19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 80 mesh filters, second of filtering uses 120 mesh filters, and third time filtering uses 200 mesh filters, and the 4th filtering is adopted
Use 150 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, specific method includes：It is first from eight to nine mellow fruits
It is 90 DEG C of water by fruit soak tens seconds first to use warm kiwi-fruit jam degree, removes pericarp, loading square frame drains moisture, is cut into thickness
The 1.5mm bulk is spent, the bulk is rounded.Block Kiwi berry is added in the filtrate obtained in step 3, obtained
To kiwi-fruit jam, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 20：505.
Other operation be the same as Examples 1.
Embodiment 3
A kind of production technology of kiwi-fruit jam, comprises the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush, detailed process includes：From eight to ninety percent ripe fruits
Real, it is 90 DEG C of water by fruit soak tens seconds that temperature use first, removes pericarp, loading square frame drains moisture, then will gone
The fruit of skin is put into vacuum freeze drier, and in the drying 3 hours of -60 DEG C of temperature, finally a point two-stage is crushed again, after crushing for the first time
60 mesh sieves are crossed, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain the kiwi fruit powder.
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Biodiversity content in the honey≤
19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 100 mesh filters, second of filtering uses 150 mesh filters, and third time filtering uses 200 mesh filters, the 4th filtering
Using 200 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, specific method includes：It is first from eight to nine mellow fruits
It is 90 DEG C of water by fruit soak tens seconds first to use warm kiwi-fruit jam degree, removes pericarp, loading square frame drains moisture, is cut into thickness
The 1.5mm bulk is spent, the bulk is rounded.Block Kiwi berry is added in the filtrate obtained in step 3, obtained
To kiwi-fruit jam, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 30：510.
Other operation be the same as Examples 1.
Embodiment 4
A kind of production technology of kiwi-fruit jam, comprises the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush, detailed process includes：From eight to ninety percent ripe fruits
Real, it is 90 DEG C of water by fruit soak tens seconds that temperature use first, removes pericarp, loading square frame drains moisture, then will gone
The fruit of skin is put into vacuum freeze drier, and in the drying 3 hours of -55 DEG C of temperature, finally a point two-stage is crushed again, after crushing for the first time
60 mesh sieves are crossed, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain the kiwi fruit powder.
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Biodiversity content in the honey≤
19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 90 mesh filters, second of filtering uses 135 mesh filters, and third time filtering uses 200 mesh filters, and the 4th filtering is adopted
Use 175 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, specific method includes：It is first from eight to nine mellow fruits
It is 90 DEG C of water by fruit soak tens seconds first to use warm kiwi-fruit jam degree, removes pericarp, loading square frame drains moisture, is cut into thickness
The 1.5mm bulk is spent, the bulk is rounded.Block Kiwi berry is added in the filtrate obtained in step 3, obtained
To kiwi-fruit jam, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 25：510.
Step 5：To the kiwi-fruit jam in progress heating under reduced pressure concentration, wherein, the pressure of heating under reduced pressure concentration is
0.05Mpa, temperature are 55 DEG C, and the duration is 10min, and the steam produced during heating under reduced pressure is concentrated head fraction as cold
Solidifying Water Sproading, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water account for the kiwi-fruit jam into
The 0.1% of quality.
Step 6：By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 50 DEG C when filling, biodiversity content≤
19%.
Other operation be the same as Examples 1.
Compared with traditional jams, the fragrance of the kiwi-fruit jam in the embodiment is stronger.
Embodiment 5
A kind of production technology of kiwi-fruit jam, comprises the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush, detailed process includes：From eight to ninety percent ripe fruits
Real, it is 90 DEG C of water by fruit soak tens seconds that temperature use first, removes pericarp, loading square frame drains moisture, then will gone
The fruit of skin is put into vacuum freeze drier, and in the drying 3 hours of -58 DEG C of temperature, finally a point two-stage is crushed again, after crushing for the first time
60 mesh sieves are crossed, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain the kiwi fruit powder.
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Biodiversity content in the honey≤
19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 95 mesh filters, second of filtering uses 140 mesh filters, and third time filtering uses 200 mesh filters, and the 4th filtering is adopted
Use 180 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, specific method includes：It is first from eight to nine mellow fruits
It is 90 DEG C of water by fruit soak tens seconds first to use warm kiwi-fruit jam degree, removes pericarp, loading square frame drains moisture, is cut into thickness
The 1.5mm bulk is spent, the bulk is rounded.Block Kiwi berry is added in the filtrate obtained in step 3, obtained
To kiwi-fruit jam, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 28：508.
Step 5：To the kiwi-fruit jam in progress heating under reduced pressure concentration, wherein, the pressure of heating under reduced pressure concentration is
0.08Mpa, temperature are 65 DEG C, and the duration is 20min, and the steam produced during heating under reduced pressure is concentrated head fraction as cold
Solidifying Water Sproading, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water account for the kiwi-fruit jam into
The 0.2% of quality.
Step 6：By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 55 DEG C when filling, biodiversity content≤
19%.
Other operation be the same as Examples 1.
Compared with traditional jams, the fragrance of the kiwi-fruit jam in the embodiment is stronger.
Embodiment 6
A kind of production technology of kiwi-fruit jam, comprises the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush, detailed process includes：From eight to ninety percent ripe fruits
Real, it is 90 DEG C of water by fruit soak tens seconds that temperature use first, removes pericarp, loading square frame drains moisture, then will gone
The fruit of skin is put into vacuum freeze drier, and in the drying 3 hours of -52 DEG C of temperature, finally a point two-stage is crushed again, after crushing for the first time
60 mesh sieves are crossed, 120 mesh sieves is crossed after second of smashing, collects screenings, obtain the kiwi fruit powder.
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, honey and kiwi fruit powder is kept
Temperature is below 45 DEG C, wherein, the consumption of kiwi fruit powder is the 15% of total input material；Biodiversity content in the honey≤
19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time is adopted
With 95 mesh filters, second of filtering uses 130 mesh filters, and third time filtering uses 200 mesh filters, and the 4th filtering is adopted
Use 160 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, specific method includes：It is first from eight to nine mellow fruits
It is 90 DEG C of water by fruit soak tens seconds first to use warm kiwi-fruit jam degree, removes pericarp, loading square frame drains moisture, is cut into thickness
The 1.5mm bulk is spent, the bulk is rounded.Block Kiwi berry is added in the filtrate obtained in step 3, obtained
To kiwi-fruit jam, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 26：510.
Step 5：To the kiwi-fruit jam in progress heating under reduced pressure concentration, wherein, the pressure of heating under reduced pressure concentration is
0.06Mpa, temperature are 60 DEG C, and the duration is 15min, and the steam produced during heating under reduced pressure is concentrated head fraction as cold
Solidifying Water Sproading, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water account for the kiwi-fruit jam into
The 0.15% of quality.
Step 6：By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 53 DEG C when filling, biodiversity content≤
19%.
Other operation be the same as Examples 1.
Compared with traditional jams, the fragrance of the kiwi-fruit jam in the embodiment is stronger.
Module number and treatment scale described herein are the explanations for simplifying the present invention.To the Kiwi berry of the present invention
The application of sauce and its production technology, modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (8)
1. a kind of production technology of kiwi-fruit jam, it is characterised in that comprise the following steps：
Step 1: it is kiwi fruit powder to choose kiwifruit fruit and crush；
Mixed liquor is obtained Step 2: kiwi fruit powder is added in honey, before addition, the temperature of honey and kiwi fruit powder is kept
45 DEG C are below, wherein, the consumption of kiwi fruit powder is the 15% of total input material；
Step 3: the mixed liquor obtained in step 2 is sequentially passed through into four times is collected by filtration filtrate, filtering for the first time uses 80-
100 mesh filters, second of filtering uses 120-150 mesh filters, and third time filtering uses 200 mesh filters, the 4th mistake
Filter uses 150-200 filters；
Step 4: choosing Kiwi berry again, and bulk is cut into, block Kiwi berry is added to the filtrate obtained in step 3
In, kiwi-fruit jam is obtained, wherein, the mass ratio of the block Kiwi berry and the kiwi-fruit jam is 20-30：505-510.
2. the production technology of kiwi-fruit jam as claimed in claim 1, it is characterised in that in the step one, chooses Kiwi berry
Fruit is crushed to be included for the detailed process of kiwi fruit powder：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that temperature is used first, removes pericarp, loads
Square frame drains moisture, and the fruit of peeling then is put into vacuum freeze drier, in the drying 3 hours of -50 DEG C to -60 DEG C of temperature,
Finally a point two-stage is crushed again, and 60 mesh sieves are crossed after crushing for the first time, is crossed 120 mesh sieves after smashing for the second time, is collected screenings, obtain institute
State kiwi fruit powder.
3. the production technology of kiwi-fruit jam as claimed in claim 1, it is characterised in that in the step 2, in the honey
Biodiversity content≤19%, reduced sugar mass content >=60%, sucrose mass content≤5%.
4. the production technology of kiwi-fruit jam as claimed in claim 1, it is characterised in that in the step 4, Mi is chosen again
Monkey peach, and be cut into bulk specific method include：
From eight to nine mellow fruits, it is 90 DEG C of water by fruit soak tens seconds that warm kiwi-fruit jam degree is used first, is removed
Pericarp, loads square frame and drains moisture, be cut into the thickness 1.5mm bulk.
5. the production technology of kiwi-fruit jam as claimed in claim 4, it is characterised in that in the step 4, the bulk is in
It is circular.
6. the production technology of kiwi-fruit jam as claimed in claim 1, it is characterised in that also include step after the step 4
Rapid five：
To the kiwi-fruit jam in carry out heating under reduced pressure concentration, wherein, heating under reduced pressure concentration pressure for 0.05~0.08Mpa,
Temperature is 55~65 DEG C, and the duration is 10~20min, and the steam produced during heating under reduced pressure is concentrated head fraction as cold
Solidifying Water Sproading, and the condensed water is added in the kiwi-fruit jam, the addition of the condensed water account for the kiwi-fruit jam into
The 0.1~0.2% of quality.
7. the production technology of kiwi-fruit jam as claimed in claim 6, it is characterised in that also include step after the step 5
Rapid six：
By the kiwi-fruit jam finished product, kiwi-fruit jam temperature is 50-55 DEG C, biodiversity content≤19% when filling.
8. a kind of kiwi-fruit jam, it is characterised in that obtained as the production technology processing as described in as any such as claim 1 to 7.
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| CN201710347584.3A CN107173755A (en) | 2017-05-17 | 2017-05-17 | Kiwi-fruit jam and its production technology |
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| CN201710347584.3A CN107173755A (en) | 2017-05-17 | 2017-05-17 | Kiwi-fruit jam and its production technology |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101087536A (en) * | 2004-12-28 | 2007-12-12 | 蓝旗株式会社 | Method of producing jam |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| CN103262971A (en) * | 2013-05-28 | 2013-08-28 | 陈大忠 | Wild kiwi berry and honey composition and preparation method thereof |
| CN104920927A (en) * | 2015-05-24 | 2015-09-23 | 黄如生 | A lemon jam preparation method |
| CN105851152A (en) * | 2016-05-25 | 2016-08-17 | 蚌埠市金旺食品有限公司 | Kiwi fruit sandwich biscuit |
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2017
- 2017-05-17 CN CN201710347584.3A patent/CN107173755A/en active Pending
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|---|---|---|---|---|
| CN101087536A (en) * | 2004-12-28 | 2007-12-12 | 蓝旗株式会社 | Method of producing jam |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| CN103262971A (en) * | 2013-05-28 | 2013-08-28 | 陈大忠 | Wild kiwi berry and honey composition and preparation method thereof |
| CN104920927A (en) * | 2015-05-24 | 2015-09-23 | 黄如生 | A lemon jam preparation method |
| CN105851152A (en) * | 2016-05-25 | 2016-08-17 | 蚌埠市金旺食品有限公司 | Kiwi fruit sandwich biscuit |
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Application publication date: 20170919 |