CN107839924A - The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain - Google Patents

The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain Download PDF

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Publication number
CN107839924A
CN107839924A CN201710975598.XA CN201710975598A CN107839924A CN 107839924 A CN107839924 A CN 107839924A CN 201710975598 A CN201710975598 A CN 201710975598A CN 107839924 A CN107839924 A CN 107839924A
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CN
China
Prior art keywords
mulberry fruit
packing
sterilization
life
packaging
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710975598.XA
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Chinese (zh)
Inventor
刘茂祥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Gold Sun Shen Agricultural Co Ltd
Original Assignee
Sichuan Gold Sun Shen Agricultural Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sichuan Gold Sun Shen Agricultural Co Ltd filed Critical Sichuan Gold Sun Shen Agricultural Co Ltd
Priority to CN201710975598.XA priority Critical patent/CN107839924A/en
Publication of CN107839924A publication Critical patent/CN107839924A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/005Preserving by heating
    • A23B7/01Preserving by heating by irradiation or electric treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00Packaging other articles presenting special problems
    • B65B25/02Packaging agricultural or horticultural products
    • B65B25/04Packaging fruit or vegetables
    • B65B25/041Packaging fruit or vegetables combined with their conservation
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02Sterilising, e.g. of complete packages
    • B65B55/12Sterilising contents prior to, or during, packaging
    • B65B55/16Sterilising contents prior to, or during, packaging by irradiation

Abstract

The present invention provides the mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and this method obtain, and belongs to Food Packaging technology field.Extend the packing method of mulberry fruit shelf-life, comprise the following steps:Stock:Fresh mulberry fruit, clean, drying is selected to make the moisture of mulberry fruit be 10wt% 20wt%.Sterilization:Dried mulberry fruit is first subjected to cold treatment, the temperature of cold treatment is 5 10 DEG C, then carries out sterilization processing.Packaging:Mulberry fruit after sterilization is fitted into packaging bag, and rare gas is filled into packaging bag.This packing method will not destroy the nutrition of mulberry fruit during sterilization, can effectively extend the shelf-life of mulberry fruit, and the nutrition of obtained mulberry fruit can preserve for a long time.

Description

The mulberry fruit that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain Product
Technical field
The present invention relates to Food Packaging technology field, in particular to a kind of packing method for extending the mulberry fruit shelf-life And the mulberry fruit product that the packing method obtains.
Background technology
Mulberry fruit (latin name:Fructus Mori) be Moraceae Morus perennial woody plant mulberry tree fruit, ellipse is long 1-3 centimetres, uneven surface.It is green during prematurity, gradually grows up and be changed into white, red, is aubergine or purple black after maturation Color, sweet and sour.《Book on Chinese herbal medicine is newly organized》There is the record of " purple person is first, and red person takes second place, blue or green then unavailable ".Contain a variety of work(in mulberry fruit Energy property composition, such as rutin, anthocyanidin, RV, there is the effect such as good anti-cancer, anti-aging, antiulcer, antiviral.
The general edible fresh mulberry fruit of people, if but largely the mulberry fruit in listing season can not have been sold, and it will break down, cause Waste, it is impossible to preserved well.
The content of the invention
It is an object of the invention to provide a kind of packing method for extending the mulberry fruit shelf-life, will not be broken during sterilization The nutrition of bad mulberry fruit, mulberry fruit will not aoxidize after packaging, can effectively extend the shelf-life of mulberry fruit.
The mulberry fruit product obtained another object of the present invention is to provide a kind of above-mentioned packing method, its nutritive value is high, It can preserve for a long time.
The present invention is realized using following technical scheme:
A kind of packing method for extending the mulberry fruit shelf-life, comprises the following steps:
Stock:Fresh mulberry fruit, clean, drying is selected to make the moisture of mulberry fruit be 10wt%-20wt%.
Sterilization:Dried mulberry fruit is first subjected to cold treatment, the temperature of cold treatment is 5-10 DEG C, then carries out sterilization processing.
Packaging:Mulberry fruit after sterilization is fitted into packaging bag, and rare gas is filled into packaging bag.
A kind of mulberry fruit product, packed and be made by the packing method of above-mentioned extension mulberry fruit shelf-life.
The beneficial effect of packing method for the extension mulberry fruit shelf-life that presently preferred embodiments of the present invention provides is:By in mulberry fruit Unnecessary moisture drying, avoids mulberry fruit from being rotted due to excess moisture, meanwhile, retain portion of water, make the mouthfeel of mulberry fruit compared with It is good, do not have over-drying and mulberry fruit situation really up to the mark occurs.To carrying out cold treatment, sterilization processing before mulberry fruit sterilization processing Mulberry fruit can be unlikely to deteriorate, meanwhile, avoid, because caused high temperature destroys the nutriment in mulberry fruit in sterilization process, protecting The nutritive value of mulberry fruit is stayed.During packaging, gas is passed through in packaging bag, avoiding the entrance of air makes mulberry fruit Oxidation, is passed through rare gas, further mulberry fruit can be avoided to be aoxidized during preservation, effectively extends guaranteeing the quality for mulberry fruit Phase.
The beneficial effect for the mulberry fruit product that the packing method of above-mentioned extension mulberry fruit shelf-life provided by the invention obtains is:Battalion It is high to support value, can preserve for a long time.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, it is the conventional production that can be obtained by commercially available purchase Product.
The mulberry fruit system that the packing method to extension mulberry fruit shelf-life of the embodiment of the present invention and the packing method obtain below Product are specifically described.
The packaging method for extending the mulberry fruit shelf-life comprises the following steps:
1st, stock up:Fresh mulberry fruit is selected, the season of listing is largely produced in mulberry fruit, because fresh mulberry fruit can not be quick Sale, so packing it, to extend the shelf-life of mulberry fruit, avoids causing to waste.
Mulberry fruit is cleaned, makes the mulberry fruit after our packagings relatively sanitary.The surface irregularity of ripe mulberry fruit and its is hard Degree is tender soft, is easily damaged.So our cleaning way is:By NaHCO3It is codissolved in forming solution in water with NaCl, then Mulberry fruit is soaked in solution, and is constantly passed through air 5-10min in the solution, then the mulberry fruit after immersion is rinsed.
Ripe mulberry fruit surface has residues of pesticides, and water, which is used alone, to be removed well, so, we use addition NaHCO3With the NaCl aqueous solution, preferably agricultural chemicals can be dissolved in solution, advantageously in the health of eater. Meanwhile when cleaning, air is constantly passed through from solution, solution is constantly flowed, so that on the mulberry fruit in solution Lower shake, the impurity in the gap on mulberry fruit surface can be entered in water, and will not destroy the surface of mulberry fruit, avoid residues of pesticides Into in mulberry fruit epidermis, also make agricultural chemicals complete to enter in solution, make the cleaning of mulberry fruit cleaner.
Preferably, the time for being passed through air is 5-10min, and the time can clean on mulberry fruit surface completely, then will immersion Mulberry fruit afterwards is rinsed, and the solution on mulberry fruit surface is rinsed well, is ensured the taste of mulberry fruit and will not be contaminated, in cleaning mulberry During mulberry, mulberry fruit is not formed extruded completely, the damage of mulberry fruit will not be caused, make its appearance more attractive in appearance.
Specifically, NaHCO3Mol ratio with NaCl is 1:The mass ratio of (3-5), NaCl and water is 1:10-20.The ratio Obtained solution can preferably clean the residues of pesticides on mulberry fruit surface, be advantageous to the health of human body.Meanwhile the function in mulberry fruit Property composition is mainly rutin, anthocyanidin, RV, and it will not be with NaHCO3And NaCl, ensure that the nutritional ingredient of mulberry fruit will not It is lost in during cleaning, it is more nutritious.
Mulberry fruit after cleaning is dried, the moisture for making mulberry fruit is 10wt%-20wt%, will be unnecessary in mulberry fruit Moisture drying, avoiding during preservation, mulberry fruit is rotted due to excess moisture, meanwhile, retain portion of water, make the mouth of mulberry fruit Sense is preferable, does not have over-drying and mulberry fruit situation really up to the mark occurs.
In the present invention, mulberry fruit is dried in vacuo under conditions of 20-30 DEG C, and mulberry fruit is dried at not relatively low temperature, will not Make its nutrient loss, dry under vacuum, its rate of drying can be accelerated, it is carried out mass production.
Similar embodiment can also be:Mulberry fruit, which is dried in the shade, makes the moisture of mulberry fruit be 10wt%-20wt%, avoids The direct projection of sunlight, it is exposed to the sun, makes its nutrition leak.
2nd, dried mulberry fruit is first subjected to cold treatment, then carries out sterilization processing, the meeting during sterilization due to mulberry fruit Heat is produced, causes the rising of temperature, the nutritional ingredient of mulberry fruit can be lost in, and particularly some cannot pass through meeting with into branch for high temperature To destruction, so, cold treatment is first carried out before sterilization processing, the temperature of mulberry fruit is reduced, and during sterilization processing Continue cold treatment, avoid the nutrient loss of mulberry fruit.
Preferably, the temperature of cold treatment is 5-10 DEG C, avoids, by mulberry fruit frostbite, also avoiding the caused height in sterilization process Temperature makes mulberry fruit addle.
The mode of cold treatment is:Continous way direct freezing method or freezer method of piling, continued down can be carried out to mulberry fruit.
The mode of sterilization processing is:Radiation sterilizing or ultraviolet sterilization, the mode of the sterilization is physical sterilization, will not be introduced Harmful chemical, meanwhile, its bactericidal effect is good.
In the present invention, the time of cold treatment is 20-30min, and the time of sterilization processing is 10-20min.More preferably, cold place The time of reason than sterilization processing time more than 5-10min, i.e., first carry out cold treatment 5-10min, after cooling to mulberry fruit, then Continue cold treatment, and carry out sterilization processing while progress, avoid the temperature of mulberry fruit from rising and cause the loss of nutritive value.
3rd, mulberry fruit surface after the drying sprinkles shredded coconut stuffing.
During sterilization processing, the RV in mulberry fruit can marginally ooze out mulberry fruit surface, the coconut powder in shredded coconut stuffing Contacted with the RV oozed out, form a tunic, mulberry fruit is wrapped up, further avoid the corruption of mulberry fruit, extend mulberry fruit Shelf-life.
4th, the mulberry fruit after shredded coconut stuffing will be sprinkled to be fitted into packaging bag, and N is filled into packaging bag2And rare gas, wherein:N2 Mol ratio with rare gas is (8-10):1.Packed after sterilization, can effectively extend the shelf-life of mulberry fruit.Present market On vacuum packaging be difficult to accomplish real vacuum, for a long time after can go bad, and rare gas is filled with packaging bag, Avoid remaining O after packaging bag2, can greatly prolong the shelf-life of mulberry fruit.
Preferably, it is packaged at 5-10 DEG C and carries out, in packaging process mulberry fruit will not be made to go bad, effectively extends the guarantor of mulberry fruit The matter phase.
More preferably, mulberry fruit is in N2Load packaging bag, first, N under atmosphere2Flowing, mulberry fruit surface can be dehumidified, Eliminate due to cold treatment and caused moisture, avoid it rotten, meanwhile, the air in mulberry fruit can be removed, avoids mulberry fruit from sending out Give birth to oxidation reaction and go bad.
The mulberry fruit product that the packing method of above-mentioned extension mulberry fruit shelf-life obtains, nutritive value is high, can preserve for a long time.
Embodiment 1
Fresh mulberry fruit is selected, cleans, dry, the moisture for making mulberry fruit is 10wt%, by dried mulberry fruit at 5 DEG C Under conditions of carry out cold treatment, then carry out sterilization processing, the mulberry fruit after sterilization be fitted into packaging bag, and is filled into packaging bag Rare gas packed after mulberry fruit product.
Embodiment 2
Fresh mulberry fruit is selected, by NaHCO3It is codissolved in forming solution in water with NaCl, then mulberry fruit is soaked in solution, And air 5min is constantly passed through in the solution, then the mulberry fruit after immersion is rinsed, by the mulberry fruit after cleaning at 20 DEG C Under the conditions of be dried in vacuo, the moisture for making mulberry fruit is 20wt%.First dried mulberry fruit is carried out under conditions of 10 DEG C cold 5min is handled, then carries out sterilization processing and cold treatment 10min simultaneously.Mulberry fruit after sterilization is loaded into packaging bag under the conditions of 5 DEG C In, and the mulberry fruit product after rare gas is packed is filled into packaging bag.
Embodiment 3
Fresh mulberry fruit is selected, by NaHCO3It is codissolved in forming solution in water with NaCl, then mulberry fruit is soaked in solution, And air 10min is constantly passed through in the solution, then the mulberry fruit after immersion is rinsed, by the mulberry fruit after cleaning at 30 DEG C Under the conditions of be dried in vacuo, the moisture for making mulberry fruit is 15wt%.First by dried mulberry fruit under conditions of 8 DEG C by continuous Formula direct freezing method carries out cold treatment 10min, then carries out radiation sterilizing and cold treatment 20min simultaneously.By the mulberry fruit after sterilization at 10 DEG C Under the conditions of be fitted into packaging bag, and into packaging bag fill rare gas packed after mulberry fruit product.
Embodiment 4
Fresh mulberry fruit is selected, by NaHCO3It is codissolved in forming solution in water with NaCl, then mulberry fruit is soaked in solution, And air 8min is constantly passed through in the solution, then the mulberry fruit after immersion is rinsed, by the mulberry fruit after cleaning at 25 DEG C Under the conditions of be dried in vacuo, the moisture for making mulberry fruit is 15wt%.Dried mulberry fruit is first passed through into freezer under conditions of 8 DEG C Method of piling carries out cold treatment 8min, then carries out radiation sterilizing and cold treatment 15min simultaneously.By the mulberry fruit after sterilization in 8 DEG C of conditions In lower loading packaging bag, and the mulberry fruit product after rare gas is packed is filled into packaging bag.
Experimental example 1
Obtained mulberry fruit product carries out the detection of shelf-life after embodiment 1-4 is packed, and after mulberry fruit is dried as pair The detection of shelf-life is carried out as usual, obtains table 1.
The shelf-life of the mulberry fruit of table 1
The shelf-life (moon) of mulberry fruit
Embodiment 1 25
Embodiment 2 24
Embodiment 3 23
Embodiment 4 25
Reference examples 5
It can be seen from Table 1 that the mulberry fruit product that the packing method for extending the mulberry fruit shelf-life in the present invention is packaged to be Shelf-life can greatly prolong, and make mulberry fruit not perishable, can preserve for a long time.
Experimental example 2
Efficient liquid is used after the mulberry fruit obtained after mulberry fruit after fresh dried and embodiment 1-4 packagings is placed 20 months Phase chromatography carries out the detection of rutin content, obtains table 2.
The content of rutin in the mulberry fruit of table 2
From Table 2, it can be seen that the mulberry fruit product that the packing method for extending the mulberry fruit shelf-life in the present invention is packaged to be The content of functional components rutin is not reduced, and its nutritional ingredient is not lost in.
Experimental example 3
PH is used after the mulberry fruit product obtained after mulberry fruit after fresh dried and embodiment 1-4 packagings is placed 20 months Show that poor method carries out the detection of anthocyanidin content, obtain table 3.
The content of anthocyanidin in the mulberry fruit of table 3
Anthocyanidin content (mg/g)
Embodiment 1 0.318
Embodiment 2 0.299
Embodiment 3 0.305
Embodiment 4 0.312
Mulberry fruit after fresh dried 0.309
From table 3 it is observed that the mulberry fruit product that the packing method for extending the mulberry fruit shelf-life in the present invention is packaged to be The content of functional components anthocyanidin is not reduced, and its nutritional ingredient is not lost in.
Experimental example 4
Using high after the mulberry fruit product obtained after mulberry fruit after fresh dried and embodiment 1-4 packagings is placed 20 months Effect liquid phase chromatogram method carries out the detection of Resveratrol content, obtains table 4.
The content of resveratrol in the mulberry fruit of table 4
Resveratrol content (μ g/g)
Embodiment 1 65.5
Embodiment 2 64.9
Embodiment 3 66.7
Embodiment 4 65.9
Mulberry fruit after fresh dried 66.1
As can be seen from Table 4, the mulberry fruit product that the packing method of extension mulberry fruit shelf-life is packaged to be in the present invention The content of functional components resveratrol is not reduced, and its nutritional ingredient is not lost in.
The mulberry fruit for extending the packing method of mulberry fruit shelf-life in the present invention and being packaged to be is can be seen that by above-mentioned experimental example The not only shelf-life of product greatly prolongs, meanwhile, its nutritive value has obtained complete preservation, is not lost in.
Embodiments described above is part of the embodiment of the present invention, rather than whole embodiments.The reality of the present invention The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made Every other embodiment, belongs to the scope of protection of the invention.

Claims (10)

1. a kind of packing method for extending the mulberry fruit shelf-life, it is characterised in that comprise the following steps:
Stock:Fresh mulberry fruit, clean, drying is selected to make the moisture of mulberry fruit be 10wt%-20wt%;
Sterilization:Dried mulberry fruit is subjected to cold treatment, the temperature of cold treatment is 5-10 DEG C, then carries out sterilization processing;
Packaging:Mulberry fruit after sterilization is fitted into packaging bag, and rare gas is filled into packaging bag.
2. packing method according to claim 1, it is characterised in that in material preparation step, the clean mode is:Will NaHCO3It is codissolved in forming solution in water with NaCl, then mulberry fruit is soaked in solution, and is constantly passed through air in the solution 5-10min, then the mulberry fruit after immersion is rinsed.
3. packing method according to claim 2, it is characterised in that the NaHCO3Mol ratio with NaCl is 1:(3- 5), the mass ratio of the NaCl and the water is 1:10-20.
4. packing method according to claim 1, it is characterised in that in material preparation step, the mode of the drying is: Temperature is dried in vacuo under conditions of being 20-30 DEG C.
5. packing method according to claim 1, it is characterised in that the mode of the cold treatment is:Continous way direct freezing method Or freezer method of piling.
6. packing method according to claim 1, it is characterised in that the mode of the sterilization processing is:Killed by irradiation The mode of bacterium or ultraviolet sterilization carries out 10-20min.
7. packing method according to claim 1, it is characterised in that by the mulberry fruit after sterilization processing in N2Filled under atmosphere Enter the packaging bag.
8. packing method according to claim 7, it is characterised in that in the packaging step, under conditions of 5-10 DEG C Carry out.
9. according to the packing method described in claim any one of 1-8, it is characterised in that after sterilisation step, packaging step Before, shredded coconut stuffing is sprinkled on the surface of mulberry fruit.
10. a kind of mulberry fruit product, it is characterised in that as the packaging of the extension mulberry fruit shelf-life described in claim any one of 1-9 Method packaging is made.
CN201710975598.XA 2017-10-19 2017-10-19 The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain Pending CN107839924A (en)

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Application Number Priority Date Filing Date Title
CN201710975598.XA CN107839924A (en) 2017-10-19 2017-10-19 The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1450861A (en) * 2000-03-03 2003-10-22 桔感有限公司 Fruit and vegetable preservative agent
CN1736264A (en) * 2005-07-01 2006-02-22 刘茂祥 Preparation process of dry mulberry and purpose thereof
CN101617843A (en) * 2008-07-01 2010-01-06 宋全江 Method for preparing health-care wild fruit tea
CN101766209A (en) * 2009-01-07 2010-07-07 乔维汉 Productive technology for preserving and processing fruits and vegetables
CN104982848A (en) * 2015-06-09 2015-10-21 广东庭颢药业股份有限公司 Instant mulberry frozen dried fruit and preparation method thereof
CN105192051A (en) * 2015-09-30 2015-12-30 安徽韵沣农业发展有限公司 Low-temperature mulberry drying treatment process

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1450861A (en) * 2000-03-03 2003-10-22 桔感有限公司 Fruit and vegetable preservative agent
CN1736264A (en) * 2005-07-01 2006-02-22 刘茂祥 Preparation process of dry mulberry and purpose thereof
CN101617843A (en) * 2008-07-01 2010-01-06 宋全江 Method for preparing health-care wild fruit tea
CN101766209A (en) * 2009-01-07 2010-07-07 乔维汉 Productive technology for preserving and processing fruits and vegetables
CN104982848A (en) * 2015-06-09 2015-10-21 广东庭颢药业股份有限公司 Instant mulberry frozen dried fruit and preparation method thereof
CN105192051A (en) * 2015-09-30 2015-12-30 安徽韵沣农业发展有限公司 Low-temperature mulberry drying treatment process

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