CN108685071A - Passion fruit cream - Google Patents
Passion fruit cream Download PDFInfo
- Publication number
- CN108685071A CN108685071A CN201710227145.9A CN201710227145A CN108685071A CN 108685071 A CN108685071 A CN 108685071A CN 201710227145 A CN201710227145 A CN 201710227145A CN 108685071 A CN108685071 A CN 108685071A
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- Prior art keywords
- passion fruit
- parts
- white fungus
- fruit
- boiled
- 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.)
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 32
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 32
- 239000006071 cream Substances 0.000 title claims abstract description 16
- 241000233866 Fungi Species 0.000 claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 210000003038 endothelium Anatomy 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 5
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000259 anti-tumor effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000015654 memory Effects 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 10
- 241000220324 Pyrus Species 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000000843 powder Substances 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
- 230000003712 anti-aging effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of passion fruit cream is made of following raw materials in parts by weight:100~120 parts of passion fruit, 2~4 parts of white fungus, 1~2 part of lotus root starch, 3~5 parts of honey;Preparation method includes the following steps:1, fresh passion fruit is cleaned, cuts, is removed the peel, and stays endothelium, fruit juice and seed, spare;2, white fungus warm water is impregnated 3 hours;3, it will be put into blender by passion fruit, the white fungus after 1,2 step process, break into mud, filter;The filtrate boiling boiling that doubles is boiled with soft fire 60 minutes, and lotus root starch and honey is added and is boiled with soft fire under stirring to sauce in thick, bottling sealing, be put into after its cooling in refrigerator preserve to get.The present invention has effects that promoting blood circulation, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, dispelling fatigue, beautifying face and moistering lotion, strengthen immunity and memory and antitumor etc. magical.It is a kind of rare health-care natural food, while product is free of any preservative and additive, production method is simple, and production cost is relatively low and economic and environment-friendly, is suitble to large-scale industrial production.
Description
Technical field
The invention belongs to food technology fields, specifically passion fruit cream and preparation method thereof.
Background technology
Fruit cream is after fruit, sugar and acidity regulator are mixed, through boiling obtained gelatinous mass.It is to protect for a long time to make fruit cream
A kind of method of water fruit, fruit cream, which is mainly used to be applied on bread or toast, to be eaten.Existing fruit cream type is various, taste
It is not quite similar, such as Chinese patent CN201110318485.5 disclosures;A kind of passion fruit and pear jam and preparation method thereof
Technology describes a kind of passion fruit and pear jam and is made of raw material in parts by weight:Passion fruit 600~800, pears 300~
400, water 400~500, lemon juice 40~60, jelly powder 10~25, maltose 200~280.Preparation method includes following steps
Suddenly:1) it takes passion fruit to clean, cut, takes out passion fruit meat;2) it takes pears to clean, peeling, be enucleated, stripping and slicing, be put into blender, stir
Break into pears mud;3) it takes lemon to clean, peeling, remove seed, squeeze the juice, obtains lemon juice;4) passion fruit meat is taken to boil into the water, then to its
Middle addition jelly powder, maltose are boiled with soft fire under stirring to jelly powder and maltose dissolving, then pears mud, lemon are added thereto
Lemon juice is boiled with soft fire under stirring to sauce in thick, and bottling sealing is put into refrigerator after cooling and preserves to obtain the final product.Gained hundred
Fragrant fruit pear jam fruity is strong, mouthfeel is soft, has and refreshes the mind, skin maintenance, preventing phlegm from forming and stopping coughing, improves immune function of human body etc.
Effect is a kind of healthy, green, deliciousness wholefood.But the technology cannot meet people's promoting blood circulation, enriching yin and nourishing kidney, drop
Pressure drop fat, dispelling fatigue, strengthen immunity and memory and the antitumor demand of anti-aging.Solve the problems, such as that this has become urgency
It needs.
Invention content
For overcome the deficiencies in the prior art, a kind of energy promoting blood circulation of present invention offer, enriching yin and nourishing kidney, hypertension and hyperlipemia, enhancing are exempted from
Epidemic disease power and the antitumor passion fruit cream and preparation method thereof of anti-aging.A kind of passion fruit cream is by following raw materials in parts by weight
It is made:100~120 parts of passion fruit, 2~4 parts of white fungus, 1~2 part of lotus root starch, 3~5 parts of honey.The preparation method of passion fruit cream, packet
Include following step:
1, fresh passion fruit is cleaned, cuts, is removed the peel, and stays endothelium, fruit juice and seed, spare;2, white fungus warm water is impregnated 3 hours;
3, it will be put into blender by passion fruit, the white fungus after 1,2 step process, break into mud, filter;Filtrate double boiling boiling
It is boiled with soft fire 60 minutes, lotus root starch and honey is added and is boiled with soft fire under stirring to sauce in thick, bottling sealing waits for its cooling
After be put into refrigerator preserve to get.
Passion fruit cream of the present invention is prepared with raw materials such as passion fruit collocation white fungus, lotus root starch, honey, and wherein passion fruit contains
There are 17 kinds of amino acid of needed by human body, multivitamin and carotenoid, contain 34.6 milligrams of vitamin C in every 100 grams of fruit juice,
It is also rich in vitamin A, B1, B2 etc., also contains abundant calcium, phosphorus, iron and trace element.White fungus is sweet in flavor, light, mild-natured, nontoxic, both
There is the effect of tonifying spleen appetizing, and play the role of QI invigorating gut purge, nourishing Yin and moistening lung, can enhance human immunity and tumour can be enhanced
Tolerance of the patient to chemicotherapy.White fungus rich in natural plant colloid, it is additional its with nourishing yin effect, be that can take for a long time
Good moisturizing food.Lotus root starch is rich in the trace element blood-nourishings factor such as Fe and vitamin B12, main work(as health-preserving food handed down from ancient times
Effect is blood-nourishing, and it is edible to be particularly suitable for women.The result of above-mentioned several food materials comprehensive function makes the present invention have promoting blood circulation, enriching yin
Kidney tonifying, blood fat-reducing blood pressure-decreasing, dispelling fatigue, beautifying face and moistering lotion, strengthen immunity and memory and the magical effect such as antitumor.Be it is a kind of not
It can the health-care natural food that obtained more.
Specific implementation mode
The most preferred embodiment of the present invention, a kind of passion fruit cream are made of following raw materials in parts by weight:Take passion fruit
100 kilograms, 4 kilograms of white fungus, 1 kilogram of lotus root starch, 3 kilograms of honey.It makes in the steps below:1, fresh passion fruit clean, cut,
Peeling, stays endothelium, fruit juice and seed spare;2, white fungus warm water is impregnated 3 hours;It 3, will be by hundred after 1,2 step process
Fragrant fruit, white fungus are put into blender, break into mud, filtering;The filtrate boiling boiling that doubles is boiled with soft fire 60 minutes, and lotus root starch and honey is added
Be boiled with soft fire under stirring to sauce in thick, bottling sealing, be put into after its cooling in refrigerator preserve to get.
An alternative embodiment of the invention, a kind of passion fruit cream are made of following raw materials in parts by weight:Take hundred perfume
Fruit 120 kg, 2 kilograms of white fungus, 2 kilograms of lotus root starch, 5 kilograms of honey.It makes in the steps below:1, fresh passion fruit clean, cut,
Peeling, stays endothelium, fruit juice and seed, spare;2, white fungus warm water is impregnated 3 hours;It 3, will be by hundred after 1,2 step process
Fragrant fruit, white fungus are put into blender, break into mud, filtering;The filtrate boiling boiling that doubles is boiled with soft fire 60 minutes, and lotus root starch and honey is added
Be boiled with soft fire under stirring to sauce in thick, bottling sealing, be put into after its cooling in refrigerator preserve to get.
Claims (2)
1. a kind of passion fruit cream, it is characterised in that be made of following raw materials in parts by weight:100~120 parts of passion fruit, silver
2~4 parts of ear, 1~2 part of lotus root starch, 3~5 parts of honey.
2. the preparation method of passion fruit cream, includes the following steps:1, fresh passion fruit is cleaned, cuts, is removed the peel, and stays endothelium, fruit
Juice and seed, it is spare;2, white fungus warm water is impregnated 3 hours;3, it will be put by passion fruit, the white fungus after 1,2 step process
In blender, mud is broken into, is filtered;The filtrate boiling boiling that doubles is boiled with soft fire 60 minutes, and lotus root starch and honey is added under stirring
Be boiled with soft fire to sauce in thick, bottling sealing, be put into after its cooling in refrigerator preserve to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710227145.9A CN108685071A (en) | 2017-04-10 | 2017-04-10 | Passion fruit cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710227145.9A CN108685071A (en) | 2017-04-10 | 2017-04-10 | Passion fruit cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685071A true CN108685071A (en) | 2018-10-23 |
Family
ID=63843171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710227145.9A Pending CN108685071A (en) | 2017-04-10 | 2017-04-10 | Passion fruit cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685071A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890049A (en) * | 2017-11-09 | 2018-04-10 | 梁苑春 | A kind of passion fruit Water chestnut cake |
| CN114558053A (en) * | 2022-03-22 | 2022-05-31 | 青岛市即墨区人民医院 | Waste pericarp extract composition with gastric cancer treatment effect |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067935A (en) * | 2010-11-24 | 2011-05-25 | 内蒙古伊利实业集团股份有限公司 | Red date and tremella jam for frozen beverage and preparation method thereof |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
-
2017
- 2017-04-10 CN CN201710227145.9A patent/CN108685071A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067935A (en) * | 2010-11-24 | 2011-05-25 | 内蒙古伊利实业集团股份有限公司 | Red date and tremella jam for frozen beverage and preparation method thereof |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵娟娟: "苹果、银耳、山药复合营养果酱的研制", 《衡水学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890049A (en) * | 2017-11-09 | 2018-04-10 | 梁苑春 | A kind of passion fruit Water chestnut cake |
| CN114558053A (en) * | 2022-03-22 | 2022-05-31 | 青岛市即墨区人民医院 | Waste pericarp extract composition with gastric cancer treatment effect |
| CN114558053B (en) * | 2022-03-22 | 2022-12-27 | 青岛市即墨区人民医院 | Waste pericarp extract composition with gastric cancer treatment effect |
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Application publication date: 20181023 |