CN107279916A - A kind of green tasty agent prescription of fruit of glycan taste - Google Patents
A kind of green tasty agent prescription of fruit of glycan taste Download PDFInfo
- Publication number
- CN107279916A CN107279916A CN201710435678.6A CN201710435678A CN107279916A CN 107279916 A CN107279916 A CN 107279916A CN 201710435678 A CN201710435678 A CN 201710435678A CN 107279916 A CN107279916 A CN 107279916A
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- parts
- taste
- glycan
- fruit
- green
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- 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 34
- 150000004676 glycans Chemical class 0.000 title claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 27
- 235000012907 honey Nutrition 0.000 claims abstract description 24
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 23
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 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 abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000001727 glucose Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000004976 Solanum vernei Nutrition 0.000 claims description 3
- 241000352057 Solanum vernei Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000068645 Carya illinoensis Species 0.000 description 3
- 235000009025 Carya illinoensis Nutrition 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia 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
- 235000020234 walnut Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 240000000147 Torreya grandis Species 0.000 description 1
- 235000016410 Torreya grandis Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to nut fruits food taste additive technology field, a kind of green tasty agent prescription of fruit of glycan taste is specifically disclosed, tasty dose described of honey peach taste is made from the following raw materials in parts by weight：10~20 parts of milk powder, 8~10 parts of white sugar, 15~20 parts of corn syrup, 1~4 part of glycan essence, 0.05~0.15 part of vitamin C, 0.3~0.5 part of honey, glucose starch 0.05~0.15 part, 30~40 parts of purple sweet potato juice, 80~110 parts of water.Instant invention overcomes the deficiencies in the prior art, the problem of green fruit smell bad of existing original flavor solved, tasty dose of base-material manufacture is combined as using purple sweet potato juice and glycan essence, milk powder, white sugar, corn syrup, vitamin C, honey, glucose slurry is added simultaneously to carry out matching somebody with somebody taste, enrich green fruit mouthfeel, the nutritive value of green fruit of taste is improved simultaneously, and the scope of application is wide.
Description
Technical field
The present invention relates to nut fruits food taste additive technology field, a kind of tasty dose of fruit of green of glycan taste is particularly belonged to
Formula.
Background technology
Green fruit is the fruit of pecan tree, originates in the U.S. and northern Mexico, is one of big nut in the world ten, again
Name apocarya, " Longevity ", " pecan tree ", " pecan ", contain abundant fat, carbohydrate, protein, a variety of
Vitamin and mineral, can kidney-tonifying and brain tonic, tonifying middle-Jiao and Qi, profit skin, black beard and hair after eating.Shell is very crisp, with crisp Chinese torreya, easily
Stripping.Meat is between big walnut and small walnut, and green fruit is one of 17 kinds of whole world walnut.
Green fruit is rare delicious dry fruit.But, it is to push shell aside just to eat when typically now eating, has
Simply green the former of fruit grows original flavor, and because this is not really very fragrant and sweet, therefore, people have a hunch that taste is not very beautiful
Taste.
The content of the invention
It is an object of the invention to provide a kind of green tasty agent prescription of fruit of glycan taste, the deficiencies in the prior art are overcome,
The problem of green fruit smell bad of existing original flavor solved, tasty dose manufactured by the use of fresh concentration honey peach juice as base-material, together
When add citric acid, vitamin c, concentrate fresh milk essence, beta carotene, natural essence carry out match somebody with somebody taste, enrich green fruit mouth
Sense, the scope of application is wide.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of green tasty agent prescription of fruit of glycan taste, tasty dose described of honey peach taste is made from the following raw materials in parts by weight：Milk powder
10~20 parts, 8~10 parts of white sugar, 15~20 parts of corn syrup, 1~4 part of glycan essence, 0.05~0.15 part of vitamin C, honeybee
0.3~0.5 part of honey, glucose starch 0.05~0.15 part, 30~40 parts of purple sweet potato juice, 80~110 parts of water.
Further, tasty dose of described honey peach taste is made from the following raw materials in parts by weight：15 parts of milk powder, 9 parts of white sugar, corn
17 parts of syrup, 2 parts of glycan essence, 0.09 part of vitamin C, 0.4 part of honey, glucose slurry 0.1,35 parts of purple sweet potato juice, 95 parts of water.
Further, tasty dose of fruit of green of described glycan taste dispensing mode is：Purple sweet potato juice and water are mixed first, so
After be heated to 65 DEG C, then by milk powder, white sugar, corn syrup, glycan essence, vitamin C, honey, glucose slurry pour into wherein, stir
Mix to being completely dissolved.
Further, described purple sweet potato juice processing method：Stripping and slicing is removed the peel after raw purple potato is cleaned up first, then uses and goes
Slag juice extractor is squeezed the juice, and raw purple sweet potato juice finally is heated into boiling, continues to heat 2~4min, the required purple sweet potato juice of cooling.
Compared with prior art, implementation result of the invention is as follows by the present invention：
Green tasty agent prescription of fruit of a kind of glycan taste of the present invention, green fruit of existing original flavor of solution is unpalatable to ask
Topic, tasty dose of base-material manufacture is combined as using purple sweet potato juice and glycan essence, while adding milk powder, white sugar, corn syrup, dimension
Raw element C, honey, glucose slurry carry out matching somebody with somebody taste, enrich green fruit mouthfeel, while improving the nutritive value of green fruit of taste, are applicable
Wide scope.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited only to these examples, to be de-
On the premise of from present inventive concept, carried out by it is any improvement be within the scope of the present invention.
Embodiment 1
Green tasty agent prescription of fruit of a kind of glycan taste of the present invention, the described tasty dose of original by following parts by weight of honey peach taste
Material is made：10~20 parts of milk powder, 8~10 parts of white sugar, 15~20 parts of corn syrup, 1~4 part of glycan essence, vitamin C 0.05
~0.15 part, 0.3~0.5 part of honey, glucose starch 0.05~0.15 part, 30~40 parts of purple sweet potato juice, 80~110 parts of water.
Further, tasty dose of fruit of green of described glycan taste dispensing mode is：Purple sweet potato juice and water are mixed first, so
After be heated to 65 DEG C, then by milk powder, white sugar, corn syrup, glycan essence, vitamin C, honey, glucose slurry pour into wherein, stir
Mix to being completely dissolved.
Further, described purple sweet potato juice processing method：Stripping and slicing is removed the peel after raw purple potato is cleaned up first, then uses and goes
Slag juice extractor is squeezed the juice, and raw purple sweet potato juice finally is heated into boiling, continues to heat 2~4min, the required purple sweet potato juice of cooling.
Embodiment 2
Green tasty agent prescription of fruit of a kind of glycan taste of the present invention, the described tasty dose of original by following parts by weight of honey peach taste
Material is made：20 parts of milk powder, 10 parts of white sugar, 20 parts of corn syrup, 4 parts of glycan essence, 0.15 part of vitamin C, 0.5 part of honey, Portugal
0.15 part of syrup, 40 parts of purple sweet potato juice, 110 parts of water.
Embodiment 3
Green tasty agent prescription of fruit of a kind of glycan taste of the present invention, the described tasty dose of original by following parts by weight of honey peach taste
Material is made：10 parts of milk powder, 8 parts of white sugar, 15 parts of corn syrup, 1 part of glycan essence, 0.05 part of vitamin C, 0.3 part of honey, Portugal
0.05 part of syrup, 30 parts of purple sweet potato juice, 80 parts of water.
Embodiment 4
Green tasty agent prescription of fruit of a kind of glycan taste of the present invention, the described tasty dose of original by following parts by weight of honey peach taste
Material is made：15 parts of milk powder, 9 parts of white sugar, 17 parts of corn syrup, 2 parts of glycan essence, 0.09 part of vitamin C, 0.4 part of honey, Portugal
35 parts of syrup 0.1, purple sweet potato juice, 95 parts of water.
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or substituted using similar mode, without departing from invention
Conceive or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (4)
1. a kind of green tasty agent prescription of fruit of glycan taste, it is characterised in that：Tasty dose described of honey peach taste is by following parts by weight
Raw material is made：10~20 parts of milk powder, 8~10 parts of white sugar, 15~20 parts of corn syrup, 1~4 part of glycan essence, vitamin C
0.05~0.15 part, 0.3~0.5 part of honey, glucose starch 0.05~0.15 part, 30~40 parts of purple sweet potato juice, 80~110 parts of water.
2. green tasty agent prescription of fruit of a kind of glycan taste according to claim 1, it is characterised in that：Described honey peach taste enters
Taste agent is made from the following raw materials in parts by weight：15 parts of milk powder, 9 parts of white sugar, 17 parts of corn syrup, 2 parts of glycan essence, vitamin C
0.09 part, 0.4 part of honey, glucose slurry 0.1,35 parts of purple sweet potato juice, 95 parts of water.
3. green tasty agent prescription of fruit of a kind of glycan taste according to any one of claim 1 or 2, it is characterised in that：It is described
Green of glycan taste tasty dose of fruit dispensing mode be：Purple sweet potato juice and water are mixed first, 65 DEG C are then heated to, then will
Milk powder, white sugar, corn syrup, glycan essence, vitamin C, honey, glucose slurry are poured into wherein, and stirring is to being completely dissolved.
4. green tasty agent prescription of fruit of a kind of glycan taste according to any one of claim 1 or 2, it is characterised in that：It is described
Purple sweet potato juice processing method：Stripping and slicing is removed the peel after raw purple potato is cleaned up first, is then squeezed the juice using the juice extractor that removes slag, most
Raw purple sweet potato juice is heated to boiling afterwards, continues to heat 2~4min, the required purple sweet potato juice of cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710435678.6A CN107279916A (en) | 2017-06-11 | 2017-06-11 | A kind of green tasty agent prescription of fruit of glycan taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710435678.6A CN107279916A (en) | 2017-06-11 | 2017-06-11 | A kind of green tasty agent prescription of fruit of glycan taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279916A true CN107279916A (en) | 2017-10-24 |
Family
ID=60096342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710435678.6A Pending CN107279916A (en) | 2017-06-11 | 2017-06-11 | A kind of green tasty agent prescription of fruit of glycan taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279916A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524497A (en) * | 2012-01-06 | 2012-07-04 | 北京红螺食品有限公司 | Hawthorn fruit paste product and preparation method thereof |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
| CN105230926A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Preserved kiwi fruit with taro flavor and preparation method thereof |
| CN106174343A (en) * | 2016-07-18 | 2016-12-07 | 安徽佳烨农业有限公司 | Fragrant green kernel of a kind of Coconut milk lotus and preparation method thereof |
| CN106174339A (en) * | 2016-07-18 | 2016-12-07 | 安徽佳烨农业有限公司 | A kind of green kernel of Flos Osmanthi Fragrantis honeydew and preparation method thereof |
-
2017
- 2017-06-11 CN CN201710435678.6A patent/CN107279916A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524497A (en) * | 2012-01-06 | 2012-07-04 | 北京红螺食品有限公司 | Hawthorn fruit paste product and preparation method thereof |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
| CN105230926A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Preserved kiwi fruit with taro flavor and preparation method thereof |
| CN106174343A (en) * | 2016-07-18 | 2016-12-07 | 安徽佳烨农业有限公司 | Fragrant green kernel of a kind of Coconut milk lotus and preparation method thereof |
| CN106174339A (en) * | 2016-07-18 | 2016-12-07 | 安徽佳烨农业有限公司 | A kind of green kernel of Flos Osmanthi Fragrantis honeydew and preparation method thereof |
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Application publication date: 20171024 |