CN109329825A - A kind of preparation method of the compound Kiwi berry jam of low sugar - Google Patents
A kind of preparation method of the compound Kiwi berry jam of low sugar Download PDFInfo
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- CN109329825A CN109329825A CN201811576093.7A CN201811576093A CN109329825A CN 109329825 A CN109329825 A CN 109329825A CN 201811576093 A CN201811576093 A CN 201811576093A CN 109329825 A CN109329825 A CN 109329825A
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- CN
- China
- Prior art keywords
- jam
- apple
- kiwi berry
- chinese yam
- blanching
- 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
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 51
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 45
- 235000021028 berry Nutrition 0.000 title claims abstract description 45
- 235000000346 sugar Nutrition 0.000 title claims abstract description 23
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000298715 Actinidia chinensis Species 0.000 title 1
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 50
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 34
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 34
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 32
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 32
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 32
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 241000196324 Embryophyta Species 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 244000298800 Actinidia arguta Species 0.000 claims abstract description 5
- 235000016416 Actinidia arguta Nutrition 0.000 claims abstract description 5
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 239000000428 dust Substances 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- 239000002689 soil Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000005360 mashing Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 2
- 235000010350 erythorbic acid Nutrition 0.000 claims description 2
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002615 epidermis Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000005516 engineering process Methods 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
- 230000008901 benefit Effects 0.000 description 2
- 235000004879 dioscorea Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of preparation method of the compound Kiwi berry jam of low sugar of the present invention is related to jam preparation field, more particularly to a kind of preparation method of the compound Kiwi berry jam of low sugar, the following steps are included: selection raw material, chooses the Chinese gooseberry or tara vine that juice is more, taste is sour-sweet；Apple preferably selects the kind that flavor fragrance is preferable, organic acid content is high, the mature fresh feed of Chinese yam selection；Cleaning, cleans up Kiwi berry, apple, the soil of Chinese yam fruit surface, dust, impurity etc. with water, while removing and rotting, occurring the raw material of pest and disease damage；Apple and Chinese yam are put into 90-100 degrees Celsius of hot water and carry out blanching by blanching, and the time of blanching is 4-5 minutes, the epidermis of plant are mainly carried out sofening treatment, and remove the activity of plant surface enzyme.Apple and Chinese yam after blanching are convenient for stirring and smash processing；Present invention process process is simple, and convenient for operation, finished product jam has the characteristics that taste is strong, mouthfeel is moderate, bright, sugar content are low, and quality is good.
Description
Technical field
The present invention relates to jam preparation fields, and in particular to a kind of preparation method of the compound Kiwi berry jam of low sugar.
Background technique
China has been Kiwi berry big producer in the world at present.Kiwi berry delicious flavour, it is full of nutrition, it is deep by vast
Consumer's likes.Currently, under healthy living theory, the diet hobby of people gradually changes, and not only starts to pursue strong
Health food, while also focusing on the diversity of healthy food, jam processed goods is more and more welcomed by the people.It is fresh to carry out Kiwi berry
The jam of fruit is processed, and production Kiwi berry jam is exactly a kind of preferably selection.Kiwi berry jam has good mouthfeel, can retain
Kiwi berry nutritional ingredient abundant, is not only able to extend Kiwi berry fruit supply time effectively, and it is difficult to reduce Kiwi berry storage
Degree, while can also be obviously improved the comprehensive benefit of Kiwi berry.
Kiwi berry jam is that sugar, food additives, processing made of heating is brewed into is added using Kiwi berry as primary raw material
Product.Its basic technology is sorting, blanching, color protection, mashing, heating, concentration, sterilization, filling etc..But in Conventional process
In, it is easy to happen high product sugar content, enzymatic browning and non-enzymatic browning etc. and asks.For this purpose, to improve product sensory quality and wind
Interest sense, reduces sugared content, and the compound Kiwi berry jam of low sugar starts to occur.
The compound jam Kiwi berry jam of low sugar be relative to it is single with kiwi fruit actually raw material production jam product and
Speech, it is that other plant raw material is mixed into Kiwi berry raw material, to enhance finished product flavor and color, reduces white granulated sugar bring
Sweet taste, and have both low sugar, advantage low in calories.
Summary of the invention
Present invention aims at it is simple to provide a kind of process flow, and convenient for operation, finished product jam has that taste is strong, mouthfeel
The low feature of moderate, bright, sugar content, a kind of good preparation method of the compound Kiwi berry jam of low sugar of quality.
A kind of preparation method of the compound Kiwi berry jam of low sugar of the present invention, comprising the following steps:
The first step selects raw material, chooses juice is more, taste is sour-sweet Chinese gooseberry or tara vine；Apple preferably selects wind
The kind that taste fragrance is preferable, organic acid content is high, the mature fresh feed of Chinese yam selection；
Second step, cleaning, cleans up Kiwi berry, apple, the soil of Chinese yam fruit surface, dust, impurity etc. with water, simultaneously
Removal is rotten, the raw material of pest and disease damage occurs；
Apple and Chinese yam are put into 90-100 degrees Celsius of hot water and carry out blanching by third step, blanching, and the time of blanching is 4-5
Minute, the epidermis of plant is mainly subjected to sofening treatment, and remove the activity of plant surface enzyme.Apple and Chinese yam after blanching
It is convenient for stirring and smashes processing；
4th step removes the peel color protection, first carries out peeling processing to plant, then carry out color protection treatment；
5th step, mashing, Kiwi berry, apple, Chinese yam are separately handled when mashing, and Kiwi berry first breaks into the state of liquid, then
Apple and Chinese yam break into the state of liquid, then handle these three raw materials respectively, are deployed into slurry；
3 kinds of raw materials are deployed, add auxiliary material, thickener by the 6th step, ingredient；
7th step, homogenization carry out homogenization with homogenizer under conventional pressure；Allow the quality of jam is more uniform, product
Matter and mouthfeel are more preferable.
8th step, concentration, the instrument that concentration is used are evaporimeter, carry out concentration to jam, then again
Additive is added to be concentrated again, stops concentration after forming jam shape；
9th step, sterilization processing first start the cleaning processing jam container, then are carried out at sterilization with high temperature sterilization method to jam-jar
Reason；
Tenth step, tinning sealing, the jam-jar after disinfection carry out tinning processing, guarantee that it is completed in a short time sealing,
It prevents to pollute.Water-bath disinfection is carried out to the whole of bottle body after tinning, tank is carried out to dry processing.
Preferably, in the 6th step, Kiwi berry, apple, Chinese yam are deployed according to the proportion that mass ratio is 3:1:1.
Preferably, auxiliary material described in the 6th step, thickener are that white granulated sugar, citric acid, low-methoxyl are itched the different Vitamin C of base pectin, D-
Sour sodium, sodium carboxymethylcellulose.
Present invention process process is simple, and convenient for operation, finished product jam is with taste is strong, mouthfeel is moderate, bright, contains sugar
Low feature is measured, quality is good.
Its production technology of the invention is using Kiwi berry, apple, iron rod yam as primary raw material, according to the cooperation of 3:1:1
Than mixing, other auxiliary materials such as white granulated sugar and sodium carboxymethylcellulose are added, finished product jam is strong with taste, mouthfeel is suitable
In, the low feature of bright, sugar content, quality is good.
Specific embodiment
Embodiment one:
A kind of preparation method of the compound Kiwi berry jam of low sugar of the present invention, comprising the following steps:
The first step selects raw material, chooses juice is more, taste is sour-sweet Chinese gooseberry or tara vine；Apple preferably selects wind
The kind that taste fragrance is preferable, organic acid content is high, the mature fresh feed of Chinese yam selection；
Second step, cleaning, cleans up Kiwi berry, apple, the soil of Chinese yam fruit surface, dust, impurity etc. with water, simultaneously
Removal is rotten, the raw material of pest and disease damage occurs；
Apple and Chinese yam are put into 90-100 degrees Celsius of hot water and carry out blanching by third step, blanching, and the time of blanching is 4-5
Minute, the epidermis of plant is mainly subjected to sofening treatment, and remove the activity of plant surface enzyme.Apple and Chinese yam after blanching
It is convenient for stirring and smashes processing；
4th step removes the peel color protection, first carries out peeling processing to plant, then carry out color protection treatment；
5th step, mashing, Kiwi berry, apple, Chinese yam are separately handled when mashing, and Kiwi berry first breaks into the state of liquid, then
Apple and Chinese yam break into the state of liquid, then handle these three raw materials respectively, are deployed into slurry；
3 kinds of raw materials are deployed, add auxiliary material, thickener by the 6th step, ingredient；
7th step, homogenization carry out homogenization with homogenizer under conventional pressure；Allow the quality of jam is more uniform, product
Matter and mouthfeel are more preferable.
8th step, concentration, the instrument that concentration is used are evaporimeter, carry out concentration to jam, then again
Additive is added to be concentrated again, stops concentration after forming jam shape；
9th step, sterilization processing first start the cleaning processing jam container, then are carried out at sterilization with high temperature sterilization method to jam-jar
Reason；
Tenth step, tinning sealing, the jam-jar after disinfection carry out tinning processing, guarantee that it is completed in a short time sealing,
It prevents to pollute.Water-bath disinfection is carried out to the whole of bottle body after tinning, tank is carried out to dry processing.
In 6th step, Kiwi berry, apple, Chinese yam are deployed according to the proportion that mass ratio is 3:1:1.
Embodiment two:
A kind of preparation method of the compound Kiwi berry jam of low sugar of the present invention, comprising the following steps:
The first step selects raw material, chooses juice is more, taste is sour-sweet Chinese gooseberry or tara vine；Apple preferably selects wind
The kind that taste fragrance is preferable, organic acid content is high, the mature fresh feed of Chinese yam selection；
Second step, cleaning, cleans up Kiwi berry, apple, the soil of Chinese yam fruit surface, dust, impurity etc. with water, simultaneously
Removal is rotten, the raw material of pest and disease damage occurs；
Apple and Chinese yam are put into 90-100 degrees Celsius of hot water and carry out blanching by third step, blanching, and the time of blanching is 4-5
Minute, the epidermis of plant is mainly subjected to sofening treatment, and remove the activity of plant surface enzyme.Apple and Chinese yam after blanching
It is convenient for stirring and smashes processing；
4th step removes the peel color protection, first carries out peeling processing to plant, then carry out color protection treatment；
5th step, mashing, Kiwi berry, apple, Chinese yam are separately handled when mashing, and Kiwi berry first breaks into the state of liquid, then
Apple and Chinese yam break into the state of liquid, then handle these three raw materials respectively, are deployed into slurry；
3 kinds of raw materials are deployed, add auxiliary material, thickener by the 6th step, ingredient；
7th step, homogenization carry out homogenization with homogenizer under conventional pressure；Allow the quality of jam is more uniform, product
Matter and mouthfeel are more preferable.
8th step, concentration, the instrument that concentration is used are evaporimeter, carry out concentration to jam, then again
Additive is added to be concentrated again, stops concentration after forming jam shape；
9th step, sterilization processing first start the cleaning processing jam container, then are carried out at sterilization with high temperature sterilization method to jam-jar
Reason；
Tenth step, tinning sealing, the jam-jar after disinfection carry out tinning processing, guarantee that it is completed in a short time sealing,
It prevents to pollute.Water-bath disinfection is carried out to the whole of bottle body after tinning, tank is carried out to dry processing.
In 6th step, Kiwi berry, apple, Chinese yam are deployed according to the proportion that mass ratio is 3:1:1.
Auxiliary material described in 6th step, thickener are that white granulated sugar, citric acid, low-methoxyl are itched base pectin, D-araboascorbic acid sodium, carboxylic
Sodium carboxymethylcellulose pyce.
Present invention process process is simple, and convenient for operation, finished product jam is with taste is strong, mouthfeel is moderate, bright, contains sugar
Low feature is measured, quality is good.
Its production technology of the invention is using Kiwi berry, apple, iron rod yam as primary raw material, according to the cooperation of 3:1:1
Than mixing, other auxiliary materials such as white granulated sugar and sodium carboxymethylcellulose are added, finished product jam is strong with taste, mouthfeel is suitable
In, the low feature of bright, sugar content, quality is good.
Claims (3)
1. a kind of preparation method of the compound Kiwi berry jam of low sugar, which comprises the following steps:
The first step selects raw material, chooses juice is more, taste is sour-sweet Chinese gooseberry or tara vine；Apple preferably selects wind
The kind that taste fragrance is preferable, organic acid content is high, the mature fresh feed of Chinese yam selection；
Second step, cleaning, cleans up Kiwi berry, apple, the soil of Chinese yam fruit surface, dust, impurity etc. with water, simultaneously
Removal is rotten, the raw material of pest and disease damage occurs；
Apple and Chinese yam are put into 90-100 degrees Celsius of hot water and carry out blanching by third step, blanching, and the time of blanching is 4-5
Minute, apple and Chinese yam after blanching are convenient for stirring and smash processing；
4th step removes the peel color protection, first carries out peeling processing to plant, then carry out color protection treatment；
5th step, mashing, Kiwi berry, apple, Chinese yam are separately handled when mashing, and Kiwi berry first breaks into the state of liquid, then
Apple and Chinese yam break into the state of liquid, then handle these three raw materials respectively, are deployed into slurry；
3 kinds of raw materials are deployed, add auxiliary material, thickener by the 6th step, ingredient；
7th step, homogenization carry out homogenization with homogenizer under conventional pressure；
8th step, concentration, the instrument that concentration is used are evaporimeter, carry out concentration to jam, then add
Additive is concentrated again, stops concentration after forming jam shape；
9th step, sterilization processing first start the cleaning processing jam container, then are carried out at sterilization with high temperature sterilization method to jam-jar
Reason；
Tenth step, tinning sealing, the jam-jar after disinfection carry out tinning processing, carry out water-bath to the whole of bottle body after tinning
Disinfection, carries out tank to dry processing.
2. a kind of preparation method of the compound Kiwi berry jam of low sugar as described in claim 1, which is characterized in that the 6th step
In, Kiwi berry, apple, Chinese yam are deployed according to the proportion that mass ratio is 3:1:1.
3. a kind of preparation method of the compound Kiwi berry jam of low sugar as claimed in claim 2, which is characterized in that the 6th step
Described in auxiliary material, thickener be that white granulated sugar, citric acid, low-methoxyl are itched base pectin, D-araboascorbic acid sodium, sodium carboxymethylcellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576093.7A CN109329825A (en) | 2018-12-22 | 2018-12-22 | A kind of preparation method of the compound Kiwi berry jam of low sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576093.7A CN109329825A (en) | 2018-12-22 | 2018-12-22 | A kind of preparation method of the compound Kiwi berry jam of low sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329825A true CN109329825A (en) | 2019-02-15 |
Family
ID=65303197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811576093.7A Pending CN109329825A (en) | 2018-12-22 | 2018-12-22 | A kind of preparation method of the compound Kiwi berry jam of low sugar |
Country Status (1)
| Country | Link |
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| CN (1) | CN109329825A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
| CN110731486A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar compound kiwi fruit jam |
| CN114403404A (en) * | 2022-01-20 | 2022-04-29 | 深圳中科欣扬生物科技有限公司 | Ergothioneine concentrated jam with anti-aging effect and preparation method thereof |
-
2018
- 2018-12-22 CN CN201811576093.7A patent/CN109329825A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
| CN110731486A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar compound kiwi fruit jam |
| CN114403404A (en) * | 2022-01-20 | 2022-04-29 | 深圳中科欣扬生物科技有限公司 | Ergothioneine concentrated jam with anti-aging effect and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190215 |
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| WD01 | Invention patent application deemed withdrawn after publication |