CN108576205B - 一种草莓联合干燥的处理方法 - Google Patents
一种草莓联合干燥的处理方法 Download PDFInfo
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- CN108576205B CN108576205B CN201810240162.0A CN201810240162A CN108576205B CN 108576205 B CN108576205 B CN 108576205B CN 201810240162 A CN201810240162 A CN 201810240162A CN 108576205 B CN108576205 B CN 108576205B
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- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- 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
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- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- 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
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- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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CN108576205A CN108576205A (zh) | 2018-09-28 |
CN108576205B true CN108576205B (zh) | 2022-01-04 |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110250460A (zh) * | 2019-07-30 | 2019-09-20 | 合肥工业大学 | 一种低含油量的马铃薯脆片的制作方法 |
CN110663895A (zh) * | 2019-10-15 | 2020-01-10 | 华南理工大学 | 一种远红外辐射辅助热风干燥改善常温卤蛋品质的方法 |
CN111869778A (zh) * | 2020-08-25 | 2020-11-03 | 安徽东方果园生物科技有限公司 | 一种基于超高压的果蔬脆片浸渍装置 |
CN113475692A (zh) * | 2021-07-12 | 2021-10-08 | 江南大学 | 一种超声结合冷冻-远红外联合干燥南瓜果肉的方法 |
CN115530339A (zh) * | 2022-10-17 | 2022-12-30 | 陕西科技大学 | 一种果蔬脆片的制备方法 |
CN115720953A (zh) * | 2022-12-07 | 2023-03-03 | 三只松鼠股份有限公司 | 超高压预处理联合高压渗透脱水改善草莓脯品质的方法、草莓脯 |
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