CN108094509A - A kind of lily dried flower and its color protection setting process - Google Patents
A kind of lily dried flower and its color protection setting process Download PDFInfo
- Publication number
- CN108094509A CN108094509A CN201810024888.0A CN201810024888A CN108094509A CN 108094509 A CN108094509 A CN 108094509A CN 201810024888 A CN201810024888 A CN 201810024888A CN 108094509 A CN108094509 A CN 108094509A
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- Prior art keywords
- lily
- color protection
- dried
- flower
- setting process
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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.)
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- 241000234435 Lilium Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 24
- 238000004513 sizing Methods 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 206010013786 Dry skin Diseases 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 2
- 235000002152 food acidity regulator Nutrition 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims description 2
- SHGAZHPCJJPHSC-NUEINMDLSA-N Isotretinoin Chemical compound OC(=O)C=C(C)/C=C/C=C(C)C=CC1=C(C)CCCC1(C)C SHGAZHPCJJPHSC-NUEINMDLSA-N 0.000 claims 1
- 229960005280 isotretinoin Drugs 0.000 claims 1
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 206010011224 Cough Diseases 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
- 102000003992 Peroxidases Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of lily dried flower and its color protection setting process.This technique is raw material using lily fresh flower, and dried lily bulb flower prod is dried to obtain by steam blanching, cooling, color protection sizing treatment, then through two sections of temperature hot-air dewaterings.The lily dried flower produced using present invention process has both color, and with higher nutritive value, breach security risk caused by sulphuring color protection in traditional handicraft, it is safe, the commodity value and economic value added of lily dried flower can be increased substantially, and reduce environmental pollution, it is of great significance for the industrialized implementation of dried lily bulb anthosin product.
Description
Technical field
The invention belongs to flowers to dry manufacture field, and in particular to a kind of lily dried flower and its color protection setting process.
Background technology
Lily remove containing protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61% and calcium, phosphorus,
Iron, per hectogram containing nutrients such as 1.443 milligrams of vitamin Bs, 21.2 milligrams of vitamin Cs outside, also containing some special nutrition into
Point, such as a variety of alkaloids of colchicin.These ingredient comprehensive functions are in human body, the work(not only with good nutritious tonifying,
But also there is certain preventive and therapeutic effect to a variety of Seasonal diseases caused by dry in autumn.Say that fresh lily bulb has in the traditional Chinese medical science
Mental-tranquilization, it is very useful to the people of eak after being ill the effect of moistening the lung and relieve the cough.
Lily generally is all baked to store in order to which storage time is longer at present, but normal dried flower is stored for a long time
Volatile oil, which can be generated, makes pattern dimmed, and nutrition is also lost in therewith.
The content of the invention
It is an object of the invention to provide a kind of lily dried flower and its color protection setting process, pass through the works such as color protection sizing treatment
Integrating for skill, develops the dried lily bulb anthosin product that color protection fixed effect is good, safe, product quality is superior.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of color protection setting process of lily dried flower, by lily fresh flower through steam blanching, cooling, color protection sizing treatment, then
Dried lily bulb flower prod is dried to obtain through two sections of temperature hot-air dewaterings.
The technique is as follows：
1) steam blanching：Lily fresh flower uses the uniform blanching 1-5min of steam；
2) cool down：Material is spent using glacial ice water cooling rapidly after blanching；
3) color protection sizing treatment：Lily after cooling adds in color protection style keeping liquid, color protection sizing treatment 1-3h；
4) two sections of temperature hot-air dewatering dryings：Lily after color protection sizing treatment is drained, carries out two sections of temperature hot winds
Dehydration and drying, first segment drying temperature are 100 DEG C~120 DEG C, drying time 5-30min；Second segment drying temperature is 55 DEG C
~80 DEG C, lily water content is dried to as 6%~12%.
The mass ratio of lily and color protection style keeping liquid is 1 in step 3):1-1:10.
The color protection style keeping liquid is the different dimension of the glycerine and 0.10wt%-0.50wt% that add in 5wt%-30wt% in water
After raw element C sodium salt, food grade hydrochloric acid or food acidity regulator is added to adjust pH to 2.5-6, mixing to obtain the final product.
The remarkable advantage of the present invention is：
(1) lily fresh flower contains more polyphenol oxidase, peroxidase etc., is the main original for causing lily brown stain
Cause.The present invention carries out science to be thoroughly heat-treated in preceding processing by steam blanching, is passivated the activity of phenolase；In addition, phase
Than scalding, the present invention can be reduced on the basis of phenolase activity is killed completely to flower material shape, group using steam blanching
Knit the destruction of structural strength etc.；Simultaneously rapidly with glacial ice water cooling after steam blanching, colored material temperature is reduced rapidly, more than reduction
Destruction of the heat to flower material institutional framework and shape, can effectively keep liliaceous color and shape.
(2) present invention carries out color protection sizing treatment using color protection style keeping liquid to lily after cooling, in color protection style keeping liquid
Glycerine liquid substitution can be carried out with the intracellular moisture of flower material by infiltration, filled out to be played in subsequent drying course
Fill, support the effect of flower material institutional framework, prevent because moisture it is lost due to cause the deformation such as colored material shrinkage；It is different in color protection style keeping liquid
The antioxidation of vitamin C sodium salt and the acid synergistic effect of food grade hydrochloric acid or organic acid, can effectively protect lily
In anthocyanidin.Liliaceous brown stain can effectively be prevented by color protection sizing, liliaceous shape is kept, be sufficiently reserved its nutrition
Ingredient, and two-period form hot-air dewatering drying process is used, colored material temperature within short time early period is made to improve rapidly, quick dehydration,
To be passivated phenolase activity, and later stage dehydration temperaturre keeps relatively low, can reduce the loss of fragrance component, be effectively retained liliaceous perfume (or spice)
Gas ingredient.
(3) present invention develops a kind of color, type and nutritive value and keeps good, safe
Dried flower fine work processing technology, present invention process can increase substantially the working process efficiency of lily dried flower, and break through traditional sulphuring
Security hidden trouble existing for color protection improves the quality and economic value of lily dried flower, reduces environmental pollution, to lily dried flower
Industrialized implementation is of great significance；The inventive technique is equally applicable for the dehydrating prods processing of other osmanthus cultivars simultaneously.
Specific embodiment
Embodiment 1
A kind of color protection setting process of lily dried flower, by lily fresh flower through steam blanching, cooling, color protection sizing treatment, then
Dried lily bulb flower prod is dried to obtain through two sections of temperature hot-air dewaterings.
The technique is as follows：
1) steam blanching：Lily fresh flower uses the uniform blanching 1min of steam；
2) cool down：After blanching material is spent with glacial ice water cooling rapidly；
3) color protection sizing treatment：After adding in the glycerine of 5wt% and the ISOASCORBIC ACID sodium salt of 0.50wt% in water, add food
Product acidity regulator lemon acid for adjusting pH is to 4.5, and mixing is up to color protection style keeping liquid；Lily after cooling is added in into lily matter
10 times of color protection style keeping liquid of amount, color protection sizing treatment 3h；
4) two sections of temperature hot-air dewatering dryings：Lily after color protection sizing treatment is drained, carries out two sections of temperature hot winds
Dehydration and drying, first segment drying temperature are 100 DEG C, drying time 30min；Second segment drying temperature is 55 DEG C, is dried to hundred
It is 12% to close flower water content.
Embodiment 2
A kind of color protection setting process of lily dried flower, by lily fresh flower through steam blanching, cooling, color protection sizing treatment, then
Lily dried flower is dried to obtain through two sections of temperature hot-air dewaterings.
The technique is as follows：
1) steam blanching：Lily fresh flower uses the uniform blanching 2.5min of steam；
2) cool down：After blanching material is spent with glacial ice water cooling rapidly；
3) color protection sizing treatment：After adding in the glycerine of 15wt% and the ISOASCORBIC ACID sodium salt of 0.10wt% in water, add food
Product acidity regulator Vitamin C acid for adjusting pH is to 2.5, and mixing is up to color protection style keeping liquid；Lily after cooling is added in into lily
5 times of color protection style keeping liquid of quality, color protection sizing treatment 2h；
4) two sections of temperature hot-air dewatering dryings：Lily after color protection sizing treatment is drained, carries out two sections of temperature hot winds
Dehydration and drying, first segment drying temperature are 110 DEG C, drying time 15min；Second segment drying temperature is 80 DEG C, is dried to hundred
It is 10% to close flower water content.
Embodiment 3
A kind of color protection setting process of lily dried flower, by lily fresh flower through steam blanching, cooling, color protection sizing treatment, then
Lily dried flower is dried to obtain through two sections of temperature hot-air dewaterings.
The technique is as follows：
1) steam blanching：Lily fresh flower uses the uniform blanching 5min of steam；
2) cool down：After blanching material is spent with glacial ice water cooling rapidly；
3) color protection sizing treatment：After adding in the glycerine of 30wt% and the ISOASCORBIC ACID sodium salt of 0.25wt% in water, add food
Grade salt acid for adjusting pH is to 6, and mixing is up to color protection style keeping liquid；Lily after cooling is added in 1 times of shield of lily quality
Color style keeping liquid, color protection sizing treatment 1h；
4) two sections of temperature hot-air dewatering dryings：Lily after color protection sizing treatment is drained, carries out two sections of temperature hot winds
Dehydration and drying, first segment drying temperature are 120 DEG C, drying time 5min；Second segment drying temperature is 70 DEG C, is dried to lily
Flower water content is 6%.
The lily dried flower produced using present invention process has both color, and with higher nutritive value, breaches
Security risk caused by sulphuring color protection, safe in traditional handicraft, can increase substantially the commodity value and warp of lily dried flower
Ji added value, and reduce environmental pollution, it is of great significance for the industrialized implementation of dried lily bulb anthosin product；The invention skill simultaneously
Art is equally applicable for the dehydrating prods processing of other osmanthus cultivars.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of color protection setting process of lily dried flower, it is characterised in that：Lily fresh flower is fixed through steam blanching, cooling, color protection
Type processing, then it is dried to obtain dried lily bulb flower prod through two sections of temperature hot-air dewaterings；
It is as follows：
1) steam blanching：Lily fresh flower uses the uniform blanching 1-5min of steam；
2) cool down：After blanching material is spent with glacial ice water cooling rapidly；
3) color protection sizing treatment：Lily after cooling adds in color protection style keeping liquid, color protection sizing treatment 1-3h；
4) two sections of temperature hot-air dewatering dryings：Lily after color protection sizing treatment is drained, carries out two sections of temperature hot-air dewaterings
Dry, first segment drying temperature is 100 DEG C~120 DEG C, drying time 5-30min；Second segment drying temperature is
55 DEG C~80 DEG C, lily water content is dried to as 6%~12%；
The color protection style keeping liquid is the Accutane of the glycerine and 0.10wt%-0.50wt% that add in 5wt%-30wt% in water
After C sodium salt, food grade hydrochloric acid or food acidity regulator is added to adjust pH to 2.5-6, mixing to obtain the final product.
2. the color protection setting process of lily dried flower according to claim 1, it is characterised in that：Lily and color protection in step 3)
The mass ratio of style keeping liquid is 1:1-1:10.
3. a kind of dried lily bulb flower prod made from color protection setting process as described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810024888.0A CN108094509A (en) | 2018-01-11 | 2018-01-11 | A kind of lily dried flower and its color protection setting process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810024888.0A CN108094509A (en) | 2018-01-11 | 2018-01-11 | A kind of lily dried flower and its color protection setting process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094509A true CN108094509A (en) | 2018-06-01 |
Family
ID=62219787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810024888.0A Pending CN108094509A (en) | 2018-01-11 | 2018-01-11 | A kind of lily dried flower and its color protection setting process |
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| Country | Link |
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| CN (1) | CN108094509A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250497A (en) * | 2019-06-05 | 2019-09-20 | 湖北省农业科学院中药材研究所 | A kind of lily alternating temperature drying means |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875467A (en) * | 2014-03-27 | 2014-06-25 | 福建农林大学 | Orange osmanthus dried flowers and color-protecting shaping process thereof |
| CN104489057A (en) * | 2014-11-26 | 2015-04-08 | 广德县阳峰茶场 | Preparation method of dried lily flowers |
-
2018
- 2018-01-11 CN CN201810024888.0A patent/CN108094509A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875467A (en) * | 2014-03-27 | 2014-06-25 | 福建农林大学 | Orange osmanthus dried flowers and color-protecting shaping process thereof |
| CN104489057A (en) * | 2014-11-26 | 2015-04-08 | 广德县阳峰茶场 | Preparation method of dried lily flowers |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250497A (en) * | 2019-06-05 | 2019-09-20 | 湖北省农业科学院中药材研究所 | A kind of lily alternating temperature drying means |
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Application publication date: 20180601 |