CN109287837A - A kind of dry process equipment of blueberry and technique - Google Patents
A kind of dry process equipment of blueberry and technique Download PDFInfo
- Publication number
- CN109287837A CN109287837A CN201811296172.2A CN201811296172A CN109287837A CN 109287837 A CN109287837 A CN 109287837A CN 201811296172 A CN201811296172 A CN 201811296172A CN 109287837 A CN109287837 A CN 109287837A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- liquid glucose
- heating rod
- drying
- hours
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
Abstract
The invention discloses a kind of dry process equipment of blueberry and techniques, including firm banking, heating rod and motor, universal wheel is provided with below the firm banking, connecting screw is mounted on inside the left and right ends of the main body cover, support column is provided with above the built-in pedestal, the left end of the heating rod is provided with heating gate, and heating rod is located at the inside of collet, liner is provided with above the heating rod, liquid glucose auxiliary material entrance is provided on the left of the upper end of the liner, discharge port is provided on the right side of the motor, liquid glucose circulation port is provided with above the discharge port, and diversion pipe is connected with above liquid glucose circulation port.The blueberry does manufacturing process, with existing common blueberry is drying make technique compared with, abandon that original blueberry is drying to make technology mode, using completely new processing method, drying manufacture processing is carried out under the premise of keeping blueberry ingredient not to be lost as far as possible, so that blueberry xerophagia uses more healthy, the use demand of people is effectively met.
Description
Technical field
The present invention relates to blueberries to do manufacture technology field, the dry process equipment of specially a kind of blueberry and technique.
Background technique
Nutritional ingredient rich in, unique in taste in Blueberry, can be processed as preserved fruit, jam, fruit juice and fruit wine etc.,
Have the function of to prevent cranial nerve aging, protection eyesight, heart tonifying, anticancer, softening blood vessel, enhance the immune of the body, nutritional ingredient
It is high, wherein since blueberry is rich in anthocyanidin, has effects that activate retina, eyesight can be strengthened, prevent eyeball tired and by
It gazes at.It is also one of the five big healthy fruit that the World Food Programme is recommended, and is studied according to the U.S., Japan, European Section scholar, warp
Often feeding blueberry product can also significantly enhance eyesight, anti-eye strain, and clinical medicine report is also shown, the flower in blueberry
Green element can promote the visual purple in retina cell to regenerate, pre- myopia prevention, promote eyesight.
Traditional blueberry dried fruit in order to achieve the purpose that color protection, mostly uses sulphuring technique, causes to produce in the production process
Content of sulfur dioxide is excessively high in product, harmful to human；And directly adopt drying and processing make its moisture content be down to 12% hereinafter, with
Conducive to the preservation of product, but due to the characteristic of blueberry berry, product is more shrivelled, sour and astringent, should not directly eat, and temperature is high
When it is easily infested, the shelf-life is short, so that traditional handicraft is not well positioned to meet the use demand of people, for above situation, existing
Some blueberries drying make carries out technological innovation on Process ba- sis.
Summary of the invention
The purpose of the present invention is to provide a kind of dry process equipment of blueberry and techniques, to solve to propose in above-mentioned background technique
General blueberry does manufacturing process in the production process to achieve the purpose that color protection, mostly uses sulphuring technique, leads to product
Middle content of sulfur dioxide is excessively high, harmful to human；And directlying adopt drying and processing makes its moisture content be down to 12% hereinafter, with benefit
In the preservation of product, but due to the characteristic of blueberry berry, product is more shrivelled, sour and astringent, should not directly eat, and when temperature is high
Easily infested, the shelf-life is short, is not well positioned to meet the use demand problem of people.
To achieve the above object, the invention provides the following technical scheme: a kind of dry process equipment of blueberry and technique, including it is solid
Determine pedestal, heating rod and motor, universal wheel is provided with below the firm banking, and be connected with master above firm banking
Body case, is mounted on connecting screw inside the left and right ends of the main body cover, and main body cover be internally provided with it is built-in
Pedestal is provided with support column above the built-in pedestal, and the upper end of support column is provided with collet, a left side for the heating rod
End is provided with heating gate, and heating rod is located at the inside of collet, liner is provided with above the heating rod, and liner is interior
Portion is provided with material bin, liquid glucose auxiliary material entrance is provided on the left of the upper end of the liner, and be provided with and turn on the right side of the lower end of liner
Changing-over head, is provided with discharge port on the right side of the motor, and motor is located at the right side of crossover sub, the discharge port it is upper
Side is provided with liquid glucose circulation port, and is connected with diversion pipe above liquid glucose circulation port.
Preferably, the heating rod is through the inside of collet, and the upper table of the center line of heating rod and firm banking
It is parallel to each other between face.
Preferably, the left side of the discharge port is connected by crossover sub with material bin, and the right end of diversion pipe passes through
Liquid glucose circulation port is vertically connected above the middle part of discharge port.
Preferably, the blueberry do processing technology the following steps are included:
A. auxiliary material is added by liquid glucose auxiliary material entrance (12) to material bin (11), and wherein auxiliary material includes: 5~8 parts of citric acid, white sand
Sugared 2~4 parts, 1~2 part of sunflower oil, 1~1.5 part of fructose syrup.
B. freezing blueberry is thawed, thawing time is about 2 hours, and 80 DEG C of liquid glucose is poured into the berry to have thawed
In, after impregnating about 2 hours.
C. liquid glucose is recycled, then raw material is rejoined into liquid glucose, raw sugar liquid is returned in slot, be warming up to 80 DEG C, holding 6 is small
When.
D. it drains under gnotobasis 30 minutes, into hothouse, is dried with 60 DEG C of temperature, then with 80 DEG C of temperature
Degree is dried.
Preferably, the blueberry is dried, and wherein drying process is divided into three parts:
A) 40 DEG C drying 6 hours；
B) 60 DEG C drying 2 hours；
C) 80 DEG C drying 5 hours.
Compared with prior art, the beneficial effects of the present invention are: the blueberry does manufacturing process, it is drying original blueberry has been abandoned
Technology mode is made, using completely new processing method, carries out drying system under the premise of keeping blueberry ingredient not to be lost as far as possible
Processing is made, so that blueberry xerophagia uses more healthy, effectively meets the use demand of people；Horizontal positioned heating rod
Comprehensive heat treatment to liner can be kept, keeps liner to heat the degree of stability of amplitude everywhere, avoids hot-spot to indigo plant
Negative effect is formed during the drying work of the certain kind of berries；It is dry that blueberry can be increased by citric acid, white granulated sugar, sunflower oil, fructose syrup
Sugariness after the completion of remanufacturing, while remaining blueberry and doing itself original taste, the integrality of blue berry flavor is kept, and make
The drying and processing in later period can the fibroid effectively to blueberry itself protect, so that effectively improving blueberry and doing makes
The mouthfeel of used time can carry out circulation Reusability to the liquid glucose during the drying work of entire blueberry by liquid glucose circulation port, right
Blueberry is adequately impregnated.
Detailed description of the invention
Fig. 1 is schematic view of the front view of the present invention.
In figure: 1, firm banking；2, universal wheel；3, main body cover；4, connecting screw；5, built-in pedestal；6, support column；7,
Collet；8, heating rod；9, heating gate；10, liner；11, material bin；12, liquid glucose auxiliary material entrance；13, crossover sub；14, electric
Motivation；15, discharge port；16, liquid glucose circulation port；17, diversion pipe.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of dry process equipment of blueberry and technique, including fixed bottom
Seat 1, heating rod 8 and motor 14, the lower section of firm banking 1 is provided with universal wheel 2, and the top of firm banking 1 is connected with master
Body case 3, is mounted on connecting screw 4 inside the left and right ends of main body cover 3, and main body cover 3 be internally provided with it is built-in
Pedestal 5, the top of built-in pedestal 5 is provided with support column 6, and the upper end of support column 6 is provided with collet 7, the left end of heating rod 8
It is provided with heating gate 9, and heating rod 8 is located at the inside of collet 7, heating rod 8 is through the inside of collet 7, and heating rod 8
Center line and firm banking 1 upper surface between be parallel to each other, horizontal positioned heating rod 8 can be kept to the complete of liner 10
Face heat treatment, keeps liner 10 to heat the degree of stability of amplitude everywhere, avoids hot-spot to shape during the drying work of blueberry
At negative effect, the top of heating rod 8 is provided with liner 10, and liner 10 is internally provided with material bin 11, and auxiliary material is by liquid glucose
Auxiliary material entrance 12 is added to material bin 11, and wherein auxiliary material includes: 5~8 parts of citric acid, 2~4 parts of white granulated sugar, sunflower oil 1~
2 parts, 1~1.5 part of fructose syrup thaw freezing blueberry, and thawing time is about 2 hours, and 80 DEG C of liquid glucose is poured into solution
In the berry frozen, after impregnating about 2 hours, liquid glucose is recycled, then raw material is rejoined into liquid glucose, raw sugar liquid is returned in slot,
80 DEG C are warming up to, is kept for 6 hours, blueberry is dried, and wherein drying process is divided into three parts: a) 40 DEG C drying 6 hours；
B) 60 DEG C drying 2 hours；C) 80 DEG C drying 5 hours can increase indigo plant by citric acid, white granulated sugar, sunflower oil, fructose syrup
The certain kind of berries is dry remanufacture after the completion of sugariness, while remaining blueberry and doing itself original taste, keep the integrality of blue berry flavor, and
Make the later period drying and processing can the fibroid effectively to blueberry itself protect, so that it is dry effectively to improve blueberry
Mouthfeel when in use, the upper end left side of liner 10 is provided with liquid glucose auxiliary material entrance 12, and is provided on the right side of the lower end of liner 10
Crossover sub 13, the right side of motor 14 is provided with discharge port 15, and motor 14 is located at the right side of crossover sub 13, discharge port
15 top is provided with liquid glucose circulation port 16, and the top of liquid glucose circulation port 16 is connected with diversion pipe 17, the left side of discharge port 15
It is connected by crossover sub 13 with material bin 11, and the right end of diversion pipe 17 is vertically connected at discharging by liquid glucose circulation port 16
Above the middle part of mouth 15, can be recycled to the liquid glucose during the drying work of entire blueberry by liquid glucose circulation port 16 makes repeatedly
With adequately being impregnated to blueberry.
Working principle: when doing manufacturing process using the blueberry, freezing blueberry is thawed first, thawing time is about
2 hours, 80 DEG C of liquid glucose is poured into the berry to have thawed, after impregnating about 2 hours, liquid glucose is recycled, then raw material is added again
Enter liquid glucose, raw sugar liquid is returned in slot, be warming up to 80 DEG C, is kept for 6 hours, horizontal positioned heating rod 8 can be kept to liner
10 comprehensive heat treatment keeps liner 10 to heat the degree of stability of amplitude everywhere, secondly by auxiliary material by liquid glucose auxiliary material entrance 12
It is added to material bin 11, wherein auxiliary material includes: 5~8 parts of citric acid, 2~4 parts of white granulated sugar, 1~2 part of sunflower oil, high fructose corn
1~1.5 part of slurry can make blueberry is dry to have enough sugarinesses in the production process, then lead to after being added according to suitable ratio
Circulation Reusability can be carried out to the liquid glucose during the drying work of entire blueberry by crossing liquid glucose circulation port 16, be carried out to blueberry abundant
Immersion, drying and processing finally is carried out to blueberry, is divided into three parts in drying course: a) 40 DEG C drying 6 hours；B) it does for 60 DEG C
Dry 2 hours；C) 80 DEG C drying 5 hours, here it is the working principles that the blueberry does manufacturing process.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of dry process equipment of blueberry, including firm banking (1), heating rod (8) and motor (14), it is characterised in that: institute
It states and is provided with below firm banking (1) universal wheel (2), and be connected with main body cover (3) above firm banking (1), it is described
It is mounted on inside the left and right ends of main body cover (3) connecting screw (4), and main body cover (3) is internally provided with built-in base
Seat (5) is provided with support column (6) above the built-in pedestal (5), and the upper end of support column (6) is provided with collet (7),
The left end of the heating rod (8) is provided with heating gate (9), and heating rod (8) is located at the inside of collet (7), the heating rod
(8) it is provided with above liner (10), and liner (10) is internally provided with material bin (11), the upper end of the liner (10) is left
Side is provided with liquid glucose auxiliary material entrance (12), and is provided with crossover sub (13), the motor on the right side of the lower end of liner (10)
(14) it is provided on the right side of discharge port (15), and motor (14) is located at the right side of crossover sub (13), the discharge port (15)
Top be provided with liquid glucose circulation port (16), and diversion pipe (17) are connected with above liquid glucose circulation port (16).
2. the dry process equipment of a kind of blueberry according to claim 1, it is characterised in that: the heating rod (8) through every
The inside of hot jacket (7), and be parallel to each other between the center line of heating rod (8) and the upper surface of firm banking (1).
3. the dry process equipment of a kind of blueberry according to claim 1, it is characterised in that: the left side of the discharge port (15) is logical
It crosses crossover sub (13) to be connected with material bin (11), and the right end of diversion pipe (17) is vertically connected by liquid glucose circulation port (16)
Above the middle part of discharge port (15).
4. a kind of blueberry does processing technology, it is characterised in that: the blueberry do processing technology the following steps are included:
A. auxiliary material is added by liquid glucose auxiliary material entrance (12) to material bin (11), and wherein auxiliary material includes: 5~8 parts of citric acid, white sand
Sugared 2~4 parts, 1~2 part of sunflower oil, 1~1.5 part of fructose syrup；
B. freezing blueberry is thawed, thawing time is about 2 hours, and 80 DEG C of liquid glucose is poured into the berry to have thawed, is soaked
Bubble is after about 2 hours；
C. liquid glucose is recycled, then raw material is rejoined into liquid glucose, raw sugar liquid is returned in slot, be warming up to 80 DEG C, kept for 6 hours；
D. drain under gnotobasis 30 minutes, into hothouse, be dried with 60 DEG C of temperature, then with 80 DEG C of temperature into
Row is dried.
5. a kind of blueberry according to claim 4 does processing technology, it is characterised in that: the blueberry is dried,
Wherein drying process is divided into three parts:
A) 40 DEG C drying 6 hours；
B) 60 DEG C drying 2 hours；
C) 80 DEG C drying 5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811296172.2A CN109287837A (en) | 2018-11-01 | 2018-11-01 | A kind of dry process equipment of blueberry and technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811296172.2A CN109287837A (en) | 2018-11-01 | 2018-11-01 | A kind of dry process equipment of blueberry and technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109287837A true CN109287837A (en) | 2019-02-01 |
Family
ID=65145684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811296172.2A Pending CN109287837A (en) | 2018-11-01 | 2018-11-01 | A kind of dry process equipment of blueberry and technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109287837A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110385064A (en) * | 2019-07-29 | 2019-10-29 | 甘肃天润汇丰农业发展有限公司 | A kind of tomato juice adjuvant adding device |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN101828624A (en) * | 2010-05-14 | 2010-09-15 | 福建南海食品有限公司 | Preserved fruit sugar soaking device |
| CN102919746A (en) * | 2012-11-01 | 2013-02-13 | 沃林农业（青岛）有限公司 | Method for manufacturing blueberry dried fruits |
| CN103039675A (en) * | 2013-01-30 | 2013-04-17 | 徐静 | Method for producing preserved low-sugar blueberry fruit |
| CN103053778A (en) * | 2013-01-30 | 2013-04-24 | 徐静 | Production method of low-sugar candied blueberry fruits |
| CN106858020A (en) * | 2017-03-14 | 2017-06-20 | 大兴安岭中北农业科技股份有限公司 | blueberry dried fruit and preparation method thereof |
| CN106974053A (en) * | 2017-04-17 | 2017-07-25 | 江苏省农业科学院 | A kind of method for manufacturing blueberry dried fruits |
| CN206949432U (en) * | 2016-12-08 | 2018-02-02 | 天津市桂福春食品有限公司 | A kind of preserved fruit sugar soaking equipment |
| CN107897478A (en) * | 2017-11-25 | 2018-04-13 | 承德华朗食品有限公司 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
| CN107912786A (en) * | 2017-11-15 | 2018-04-17 | 雅安雅莓种植专业合作社 | A kind of blueberry cleaning machine with drying effect |
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
-
2018
- 2018-11-01 CN CN201811296172.2A patent/CN109287837A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN101828624A (en) * | 2010-05-14 | 2010-09-15 | 福建南海食品有限公司 | Preserved fruit sugar soaking device |
| CN102919746A (en) * | 2012-11-01 | 2013-02-13 | 沃林农业（青岛）有限公司 | Method for manufacturing blueberry dried fruits |
| CN103039675A (en) * | 2013-01-30 | 2013-04-17 | 徐静 | Method for producing preserved low-sugar blueberry fruit |
| CN103053778A (en) * | 2013-01-30 | 2013-04-24 | 徐静 | Production method of low-sugar candied blueberry fruits |
| CN206949432U (en) * | 2016-12-08 | 2018-02-02 | 天津市桂福春食品有限公司 | A kind of preserved fruit sugar soaking equipment |
| CN106858020A (en) * | 2017-03-14 | 2017-06-20 | 大兴安岭中北农业科技股份有限公司 | blueberry dried fruit and preparation method thereof |
| CN106974053A (en) * | 2017-04-17 | 2017-07-25 | 江苏省农业科学院 | A kind of method for manufacturing blueberry dried fruits |
| CN107912786A (en) * | 2017-11-15 | 2018-04-17 | 雅安雅莓种植专业合作社 | A kind of blueberry cleaning machine with drying effect |
| CN107897478A (en) * | 2017-11-25 | 2018-04-13 | 承德华朗食品有限公司 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110385064A (en) * | 2019-07-29 | 2019-10-29 | 甘肃天润汇丰农业发展有限公司 | A kind of tomato juice adjuvant adding device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100455200C (en) | Chinese yam vacuum microwave freeze-drying technology | |
| CN103504115B (en) | Blueberry ice cream and preparation method thereof | |
| CN102067932A (en) | Preparation method of low-sugar fully-preserved wild kiwiberries | |
| CN107125501A (en) | A kind of the Black Mulberry Juice and preparation method thereof | |
| CN102604783A (en) | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine | |
| CN102919484B (en) | Production method of original preserved fruit from wild actinidia arguta | |
| CN102634433B (en) | Method for preparing jujube and seabuckthorn ice wine | |
| CN106490091A (en) | A kind of Rhizoma Steudnerae Henryanae Toast made based on Rhizoma Steudnerae Henryanae concentrated juice and preparation method thereof | |
| CN104824313A (en) | Fermented green plum product with multiple health effects and production process thereof | |
| CN106962925A (en) | Make the composition and its method of ferment | |
| CN104322846A (en) | Technological preparation method for red date containing hawthorn-wolfberry soft paste | |
| CN107307241A (en) | A kind of health care compound fruit vegetable drink and preparation method thereof | |
| CN109287837A (en) | A kind of dry process equipment of blueberry and technique | |
| CN102078022A (en) | Method for making hawthorn snow fungus soup | |
| CN108719792A (en) | A kind of matrimony vine compound fruit and vegetable nutrition pattern noodles and preparation method thereof | |
| CN108433068A (en) | A kind of preparation method of medlar red date hawthorn compound nectar | |
| CN101948726A (en) | Method for brewing white pear fruit wine | |
| CN106418052A (en) | Method for preparing health drink from grape juice in cold regions | |
| CN111066919A (en) | Method for preparing honey orange tea | |
| CN108929820A (en) | A kind of grape wine and brewage process | |
| CN105331481A (en) | Roxburgh rose fruit wine making method | |
| CN109170096A (en) | A kind of preparation method of the green plum snack food of band fruit filling | |
| CN104450408A (en) | Preparation method of mulberry wine | |
| CN107151608A (en) | A kind of brewing method of raspberry Port | |
| CN106720605A (en) | A kind of balsam pear black tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190201 |
|
| WD01 | Invention patent application deemed withdrawn after publication |