CN107432448A - The manufacture craft of papaw mock-strawberry jam - Google Patents

The manufacture craft of papaw mock-strawberry jam Download PDF

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Publication number
CN107432448A
CN107432448A CN201710633643.3A CN201710633643A CN107432448A CN 107432448 A CN107432448 A CN 107432448A CN 201710633643 A CN201710633643 A CN 201710633643A CN 107432448 A CN107432448 A CN 107432448A
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Prior art keywords
mock
papaw
strawberry
raw material
mixed
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CN201710633643.3A
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宇琪
陈忻红
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宇琪
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Priority to CN201710633643.3A priority Critical patent/CN107432448A/en
Publication of CN107432448A publication Critical patent/CN107432448A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51Concentration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a kind of manufacture craft of papaw mock-strawberry jam, described papaw mock-strawberry jam uses papaw, mock-strawberry to be made for primary raw material by the step such as pretreatment of raw material, crushing and beating, ferment treatment, allotment, homogeneous, degassing, concentration, homogenate, canned, sterilized storage.The present invention is evaporated moisture before raw material crushing and beating, reduce the moisture in raw material, improve the conversion of sugar in fresh feed, improve the mouthfeel of finished product papaw mock-strawberry jam finished product, compound ferment treatment is carried out to raw slurry, substantially increase the utilization ratio of raw material, fully separate out the active material in raw material, improve the utilization ratio of raw material, multiple homogeneous is carried out before papaw mock-strawberry jam concentrates, improve the quality and mouthfeel of papaw mock-strawberry jam, sweet mouthfeel is agreeable to the taste, the sticky appropriateness of sauce body, with clearing heat and detoxicating, promoting blood circulation to remove blood stasis, disappear damp and hot, the health-care effects such as relieving alcoholism.

Description

The manufacture craft of papaw mock-strawberry jam
Technical field
The present invention relates to a kind of manufacture craft of jam, more particularly, to a kind of manufacture craft of papaw mock-strawberry jam.
Background technology
Papaw, i.e. Rhamnaceae trifoliate orange Dulcis, also known as honey raisin tree, belong to deciduous tree, give birth to endroit, mountain valley, limes marginis and roadside, Or cultivation., originally close to spheroidal, after gradually become taupe, fruit body is in the character " Swastika of distorted shape ten thousand, therefore papaw is called ten thousand There is the brown seed to flap at word fruit, Wan Ziguo, its top.Papaw quenches the thirst relieving restlessness, disappears damp and hot, relieving alcoholism.For middle wine Poison, polydipsia are vomitted inverse, difficulty in urination and defecation.
Mock-strawberry, alias:Snake bubble grass, dragon tell pearl, three-jaw wind, nosebleed fruit fruit, pearl pawl, snake fruit, cockscomb fruit, wild strawberry, snake Fischer, The ground certain kind of berries, the silkworm certain kind of berries, 3 points of red, lion tails etc., herb hyoscine have clearing heat and detoxicating, promoting blood circulation to remove blood stasis, astringing to arrest bleeding effect, and and can is controlled Venomous snake bite, apply and control furunculosis etc.;And for killing fly maggot.
The purposes that papaw and mock-strawberry cross in life is not extensive, and the two is combined to the report that jam is made and also not had Have.
The content of the invention
The technical problems to be solved by the invention are using papaw, mock-strawberry as raw material, there is provided one kind, which has to sober up, calms the nerves, leads to Profit two just, dispelling wind and removing obstruction in the meridians, relieving restlessness of quenching the thirst, the manufacture craft of the papaw mock-strawberry jam to promote the production of body fluid to quench thirst, improve papaw, mock-strawberry Nutritive value and economic value, the nutriment being sufficiently reserved in raw material, improve the utilization rate of raw material.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of manufacture craft of papaw mock-strawberry jam, it is characterised in that:By pretreatment of raw material, crushing and beating, ferment treatment, tune Match somebody with somebody, homogeneous, degassing, concentration, homogenate, the step such as canned, sterilized storage are made, described manufacture craft uses following step Suddenly:
1. pretreatment of raw material:Fresh, complete, no disease and pests harm papaw, mock-strawberry, loquat, calophyllum inophyllum are selected, water is filtered dry after cleaning Point, papaw block, mock-strawberry block is made in papaw, mock-strawberry difference stripping and slicing, takes 10kg papaws block, 6kg mock-strawberrys block, 2kg loquats Block, 1kg Malus spectabilis fruit blocks are well mixed, and mixed material is made, and it is dense for 11%, sodium acid carbonate that mixed material is put into sodium chloride concentration Spend in the mixed solution for 0.7% and soak 40min, after immersion take out by mixed material tile drying plant in 65 DEG C of constant temperature bars Moisture evaporation is carried out under part, water content evaporates the 27% of mixed material weight, you can;
2. crushing and beating:The concentration that 7kg is added into the 10kg mixed materials after moisture evaporation is the 4% selenium-rich aqueous solution, 3kg Cider, 2kg Succus Rhizoma Dioscoreaes, 2kg arhat juices, 1kg guava juice, 0.4kg sodium ascorbate, 1200r/min's Persistently smash 20min in bruisher to pieces, raw slurry is made;
3. ferment treatment:It is rotten, 2kg that 0.2kg pectase, 0.3kg cellulase, 2kg camellias are added into raw slurry Peony pollen, 1kg gooseberry juice, 1kg rose fruit juice, it is well mixed, temperature control is 48 DEG C, time 3.5h;
4. allocate:4kg fructose syrups, 2kg maltitol, 2kg tree peony are added into the 10kg raw slurries after ferment treatment Flower juice, 1kg wolfberry juice, 1kg gingko juice, 1kg gold fruit juice, 0.5kg citric acid, 0.5kg malic acid, 0.06kg Sodium citrate, 0.03kg starch, 0.02kg potassium sorbate, 0.01kg carboxymethyl cellulose, 0.01kg xanthan rubber powders Mixed, stirred, mixed liquor is made;
5. homogeneous:By mixed liquor homogenization, temperature is 73 DEG C, homogenization pressure 48Mpa, homogeneous 3 times;
6. degassing, concentration:Mixed liquor after homogeneous is deaerated using vacuum degassing machine, vacuum is de-gassed at 116 kPas 23min, the mixed liquor after degassing is poured into vacuum decker, circulation concentration 40min, dense at being 59 DEG C in -0.7Mpa, temperature When being reduced to soluble solid content and reaching 73%, thorn rose autumn pear concentrate is made;
7. it is homogenized, is canned:Papaw mock-strawberry concentrate is placed in colloid mill and grinds 10min, by papaw mock-strawberry after grinding 3 times Concentrate progress is filling, and filling temperature is 90 DEG C, is sealed immediately after tinning;
8. sterilize:Jam-jar after tinning is put into sterilization box, with 128 DEG C of wet sterilization 16s, then gradually cooling, system Obtain papaw mock-strawberry jam, cryopreservation.
Beneficial effect:The present invention is evaporated moisture before raw material crushing and beating, and the moisture reduced in raw material contains Amount, the conversion of sugar in fresh feed is improved, improve the mouthfeel of finished product papaw mock-strawberry jam finished product, raw slurry is carried out Compound ferment treatment, the utilization ratio of raw material is substantially increased, fully separate out the active material in raw material, that improves raw material utilizes effect Rate, multiple homogeneous is carried out before papaw mock-strawberry jam concentrates, improve the quality and mouthfeel of papaw mock-strawberry jam, mouthfeel acid The sticky appropriateness of comfortable mouth, sauce body, there is clearing heat and detoxicating, promoting blood circulation to remove blood stasis, astringing to arrest bleeding, relieving restlessness of quenching the thirst, disappear damp and hot, relieving alcoholism etc. is protected Strong effect.
Embodiment
Embodiment 1:
A kind of manufacture craft of papaw mock-strawberry jam, it is characterised in that:By pretreatment of raw material, crushing and beating, ferment treatment, tune Match somebody with somebody, homogeneous, degassing, concentration, homogenate, the step such as canned, sterilized storage are made, described manufacture craft uses following step Suddenly:
1. pretreatment of raw material:Fresh, complete, no disease and pests harm papaw, mock-strawberry, loquat, calophyllum inophyllum are selected, water is filtered dry after cleaning Point, papaw block, mock-strawberry block is made in papaw, mock-strawberry difference stripping and slicing, takes 10kg papaws block, 6kg mock-strawberrys block, 2kg loquats Block, 1kg Malus spectabilis fruit blocks are well mixed, and mixed material is made, and it is dense for 11%, sodium acid carbonate that mixed material is put into sodium chloride concentration Spend in the mixed solution for 0.7% and soak 40min, after immersion take out by mixed material tile drying plant in 65 DEG C of constant temperature bars Moisture evaporation is carried out under part, water content evaporates the 27% of mixed material weight, you can;
2. crushing and beating:The concentration that 7kg is added into the 10kg mixed materials after moisture evaporation is the 4% selenium-rich aqueous solution, 3kg Cider, 2kg Succus Rhizoma Dioscoreaes, 2kg arhat juices, 1kg guava juice, 0.4kg sodium ascorbate, 1200r/min's Persistently smash 20min in bruisher to pieces, raw slurry is made;
3. ferment treatment:It is rotten, 2kg that 0.2kg pectase, 0.3kg cellulase, 2kg camellias are added into raw slurry Peony pollen, 1kg gooseberry juice, 1kg rose fruit juice, it is well mixed, temperature control is 48 DEG C, time 3.5h;
4. allocate:4kg fructose syrups, 2kg maltitol, 2kg tree peony are added into the 10kg raw slurries after ferment treatment Flower juice, 1kg wolfberry juice, 1kg gingko juice, 1kg gold fruit juice, 0.5kg citric acid, 0.5kg malic acid, 0.06kg Sodium citrate, 0.03kg starch, 0.02kg potassium sorbate, 0.01kg carboxymethyl cellulose, 0.01kg xanthan rubber powders Mixed, stirred, mixed liquor is made;
5. homogeneous:By mixed liquor homogenization, temperature is 73 DEG C, homogenization pressure 48Mpa, homogeneous 3 times;
6. degassing, concentration:Mixed liquor after homogeneous is deaerated using vacuum degassing machine, vacuum is de-gassed at 116 kPas 23min, the mixed liquor after degassing is poured into vacuum decker, circulation concentration 40min, dense at being 59 DEG C in -0.7Mpa, temperature When being reduced to soluble solid content and reaching 73%, thorn rose autumn pear concentrate is made;
7. it is homogenized, is canned:Papaw mock-strawberry concentrate is placed in colloid mill and grinds 10min, by papaw mock-strawberry after grinding 3 times Concentrate progress is filling, and filling temperature is 90 DEG C, is sealed immediately after tinning;
8. sterilize:Jam-jar after tinning is put into sterilization box, with 128 DEG C of wet sterilization 16s, then gradually cooling, system Obtain papaw mock-strawberry jam, cryopreservation.
Embodiment 2:
A kind of manufacture craft of papaw mock-strawberry jam, it is characterised in that:By pretreatment of raw material, crushing and beating, ferment treatment, tune Match somebody with somebody, homogeneous, degassing, concentration, homogenate, the step such as canned, sterilized storage are made, described manufacture craft uses following step Suddenly:
1. pretreatment of raw material:Fresh, complete, no disease and pests harm papaw, mock-strawberry, arrow-leaved oleaster, smoked jujube, semen hoveniae are selected, after cleaning Moisture is filtered dry, papaw, mock-strawberry, arrow-leaved oleaster, smoked jujube, semen hoveniae are enucleated into stripping and slicing respectively is made papaw block, arrow-leaved oleaster block, smoked jujube Block, semen hoveniae block, 10kg papaws block, 8kg mock-strawberrys block, 5kg arrow-leaved oleasters block, 3kg smoked jujubes block, 1kg semen hoveniae blocks is taken to be well mixed, Mixed material is made, mixed material is laid in drying plant, moisture evaporation is carried out under the conditions of 48 DEG C, water content evaporates mixed Close the 24% of raw material weight, you can;
2. crushing and beating:The concentration that 6kg is added into the 10kg mixed materials after moisture evaporation is 4% vitamin c solution, 15min is persistently smashed to pieces in 1400r/min bruisher, and raw slurry is made;
3. ferment treatment:0.4kg pectase, 0.25kg cellulase, 3kg lotus seed juices, 2kg are added into 10kg raw slurries Butter fruit juice, 1kg Hippophae Rhamnoides L. juice, 1kg sweet potato juice, 1kg purple sweet potato juice, be well mixed, temperature control is 46 DEG C, and the time is 3h;
4. allocate:Into the 10kg raw slurries after ferment treatment add 4kg sucrose, 2kg raspberry juice, 2kg Cranberry Juice, 2kg guava juice, 1kg Garbo fruit juice, 1kg golden cherry fruit juice, 1kg thorn bubble juice, 0.7kg malic acid, 0.05kg Nipa palm acid sodium, 0.03kg starch, 0.01kg potassium sorbate, 0.02kg OK a karaoke club rubber powder, 0.02kg xanthan rubber powders are mixed Close, stir, mixed liquor is made;
5. homogeneous:By mixed liquor homogenization, temperature is 71 DEG C, homogenization pressure 52Mpa, homogeneous 2 times;
6. degassing, concentration:Mixed liquor after homogeneous is deaerated using vacuum degassing machine, vacuum is de-gassed at 113 kPas 20min, the mixed liquor after degassing is poured into vacuum decker, circulation concentration 60min, dense at being 53 DEG C in -0.9Mpa, temperature When being reduced to soluble solid content and reaching 71%, thorn rose autumn pear concentrate is made;
7. it is homogenized, is canned:Papaw mock-strawberry concentrate is placed in colloid mill and grinds 13min, by papaw mock-strawberry after grinding 4 times Concentrate progress is filling, and filling temperature is 65 DEG C, is sealed immediately after tinning;
8. sterilize:Jam-jar after tinning is put into sterilization box, with 122 DEG C of wet sterilization 25s, then gradually cooling, system Obtain papaw mock-strawberry jam, cryopreservation.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.

Claims (1)

  1. A kind of 1. manufacture craft of papaw mock-strawberry jam, it is characterised in that by pretreatment of raw material, crushing and beating, ferment treatment, Allotment, homogeneous, degassing, concentration, homogenate, canned, sterilized storage step are made, using following steps:
    1. pretreatment of raw material:Fresh, complete, no disease and pests harm papaw, mock-strawberry, loquat, calophyllum inophyllum are selected, water is filtered dry after cleaning Point, papaw block, mock-strawberry block is made in papaw, mock-strawberry difference stripping and slicing, takes 10kg papaws block, 6kg mock-strawberrys block, 2kg loquats Block, 1kg Malus spectabilis fruit blocks are well mixed, and mixed material is made, and it is dense for 11%, sodium acid carbonate that mixed material is put into sodium chloride concentration Spend in the mixed solution for 0.7% and soak 40min, after immersion take out by mixed material tile drying plant in 65 DEG C of constant temperature bars Moisture evaporation is carried out under part, water content evaporates the 27% of mixed material weight, you can;
    2. crushing and beating:The concentration that 7kg is added into the 10kg mixed materials after moisture evaporation is the 4% selenium-rich aqueous solution, 3kg Cider, 2kg Succus Rhizoma Dioscoreaes, 2kg arhat juices, 1kg guava juice, 0.4kg sodium ascorbate, 1200r/min's Persistently smash 20min in bruisher to pieces, raw slurry is made;
    3. ferment treatment:It is rotten, 2kg that 0.2kg pectase, 0.3kg cellulase, 2kg camellias are added into raw slurry Peony pollen, 1kg gooseberry juice, 1kg rose fruit juice, it is well mixed, temperature control is 48 DEG C, time 3.5h;
    4. allocate:4kg fructose syrups, 2kg maltitol, 2kg tree peony are added into the 10kg raw slurries after ferment treatment Flower juice, 1kg wolfberry juice, 1kg gingko juice, 1kg gold fruit juice, 0.5kg citric acid, 0.5kg malic acid, 0.06kg Sodium citrate, 0.03kg starch, 0.02kg potassium sorbate, 0.01kg carboxymethyl cellulose, 0.01kg xanthan rubber powders Mixed, stirred, mixed liquor is made;
    5. homogeneous:By mixed liquor homogenization, temperature is 73 DEG C, homogenization pressure 48Mpa, homogeneous 3 times;
    6. degassing, concentration:Mixed liquor after homogeneous is deaerated using vacuum degassing machine, vacuum is de-gassed at 116 kPas 23min, the mixed liquor after degassing is poured into vacuum decker, circulation concentration 40min, dense at being 59 DEG C in -0.7Mpa, temperature When being reduced to soluble solid content and reaching 73%, thorn rose autumn pear concentrate is made;
    7. it is homogenized, is canned:Papaw mock-strawberry concentrate is placed in colloid mill and grinds 10min, by papaw mock-strawberry after grinding 3 times Concentrate progress is filling, and filling temperature is 90 DEG C, is sealed immediately after tinning;
    8. sterilize:Jam-jar after tinning is put into sterilization box, with 128 DEG C of wet sterilization 16s, then gradually cooling, system Obtain papaw mock-strawberry jam, cryopreservation.
CN201710633643.3A 2017-07-28 2017-07-28 The manufacture craft of papaw mock-strawberry jam Withdrawn CN107432448A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107041534A (en) * 2017-06-08 2017-08-15 旬阳县太极缘生物科技有限公司 A kind of honey raisin tree sauce and preparation method thereof
CN108771174A (en) * 2018-06-28 2018-11-09 湖南艾达伦科技有限公司 A kind of red heart fragrant plant Rogor sauce and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036673A (en) * 2016-06-09 2016-10-26 张俊辉 Processing method of ginseng fruit and paper mulberry fruit jam
CN106107763A (en) * 2016-08-28 2016-11-16 余芳 A kind of processing method stinging rose autumn pear fruit jam
CN106136158A (en) * 2016-07-06 2016-11-23 周兆平 The processing technology of Semen Hoveniae (Fructus Hoveniae) mulberry jam
CN106174287A (en) * 2016-08-21 2016-12-07 彭常安 A kind of preparation technology of Fructus Elaeagni Angustifoliae Bulbus Lilii fruit jam
CN106262321A (en) * 2016-08-23 2017-01-04 彭常安 A kind of processing method of Fructus Mali Asiaticae fruit jam
CN106343452A (en) * 2016-08-28 2017-01-25 余芳 Method for processing delicious jam made of cucumis metuliferus

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036673A (en) * 2016-06-09 2016-10-26 张俊辉 Processing method of ginseng fruit and paper mulberry fruit jam
CN106136158A (en) * 2016-07-06 2016-11-23 周兆平 The processing technology of Semen Hoveniae (Fructus Hoveniae) mulberry jam
CN106174287A (en) * 2016-08-21 2016-12-07 彭常安 A kind of preparation technology of Fructus Elaeagni Angustifoliae Bulbus Lilii fruit jam
CN106262321A (en) * 2016-08-23 2017-01-04 彭常安 A kind of processing method of Fructus Mali Asiaticae fruit jam
CN106107763A (en) * 2016-08-28 2016-11-16 余芳 A kind of processing method stinging rose autumn pear fruit jam
CN106343452A (en) * 2016-08-28 2017-01-25 余芳 Method for processing delicious jam made of cucumis metuliferus

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107041534A (en) * 2017-06-08 2017-08-15 旬阳县太极缘生物科技有限公司 A kind of honey raisin tree sauce and preparation method thereof
CN108771174A (en) * 2018-06-28 2018-11-09 湖南艾达伦科技有限公司 A kind of red heart fragrant plant Rogor sauce and preparation method thereof

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Application publication date: 20171205