CN109430822A - A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip - Google Patents

A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip Download PDF

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Publication number
CN109430822A
CN109430822A CN201811502269.4A CN201811502269A CN109430822A CN 109430822 A CN109430822 A CN 109430822A CN 201811502269 A CN201811502269 A CN 201811502269A CN 109430822 A CN109430822 A CN 109430822A
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CN
China
Prior art keywords
recombination
fruits
section
vegetables
edible mushroom
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CN201811502269.4A
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Chinese (zh)
Inventor
王海鸥
陈守江
扶庆权
汪振炯
王蓉蓉
张伟
夏天兰
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Nanjing Xiaozhuang University
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Nanjing Xiaozhuang University
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Priority to CN201811502269.4A priority Critical patent/CN109430822A/en
Publication of CN109430822A publication Critical patent/CN109430822A/en
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    • 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
    • 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
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • 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

Abstract

The present invention relates to a kind of processing methods of fruits and vegetables edible mushroom recombination crisp chip, belong to food processing technology field.This method mainly includes material combination, homogeneous micronization, quick-frozen molding, vacuum freeze-drying step.It is full of nutrition using this method by fruits and vegetables and edible mushroom compatibility, and crisp chip is made in complete utilization recombination, does not require raw material form；Recombination feed particles are small, are evenly distributed, stability height, greatly improve the quality mouthfeel of product.The method of the present invention is ingenious rationally, can be effectively retained natural nutrition and flavor quality, make full use of raw material, and process is simplified, high-efficient, low energy consumption.

Description

A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip
Technical field
The present invention relates to a kind of food-processing method, especially a kind of processing method of fruits and vegetables edible mushroom recombination crisp chip belongs to In food processing technology field.
Background technique
Fruit and vegetable crisp chip refers to by fresh water fruits and vegetables the shape after over cleaning, cutting, water-removing, drying or frying-expansion At snack food.The fruit and vegetable crisp chip product colour of vacuum dehydrating at lower temperature processing, nutrition, taste variation are small, crisp tasty and refreshing, it is deep by The majority of consumers, especially children and modern metropolitan cities young people crowd's likes, comply fully with " green, conveniently, nutrition, peace Food direction entirely " is developed.But according to the applicant understood, the fruit and vegetable crisp chip product of existing market is difficult mainly based on single raw material To meet balanced nutritious, the mouthfeel diversified demand of people.
Retrieval is it is found that application No. is 201010522767.2 Chinese patents to disclose a kind of potato-fruit recombination mixing The production method of crispy pieces, specially potato and selected large fruit raw material are cleaned, removed the peel, is enucleated, is sliced, boiling, Mashing, then mix, form in proportion, potato-fruit recombination is made by the way of microwave freeze-drying or vacuum microwave drying Crisp chip.However research and analyse it is seen that, the technical solution of the patent application publication has the following problems:
1) bulk part is potato, and auxiliary with fruit such as banana, apple, hawthorn, two two collocation, mouthfeel, flavor, nutrition etc. are also It is not abundant enough；
2) using mashing recombination technique, raw material pulping mixing does not provide specific method, not can guarantee different material after its recombination Mixing uniformity and drying and moulding after fine and smooth mouthfeel；
3) one of drying mode applies vacuum microwave drying method, for the recombination mixed slurry that eucaryotic cell structure is destroyed, true It is dry under dummy status, it is easy blistering and influences material internal organizational structure and product form, product texture quality is difficult to uniform.
In addition, the side of a kind of minced fish of Chinese patent CN201010572846.4 and juice laminating production leisure crisp particles Method, CN201110252729.4 are a kind of disclosed in the method for salt tolerance vegetables and frozen mixed fish recombinant production uniform leisure crisp grain Technical solution raw material carries out compound recombination using minced fillet and fruits and vegetables, needs to produce by minced fillet, fruits and vegetables mud juice is produced, mixed and dry The complex processes such as dry, complex process, the original taste and flavor of fruits and vegetables are covered by fresh-water fishes flavor.
Summary of the invention
It is an object of the invention to: be directed to above-mentioned disadvantage of the existing technology, propose it is a kind of have pure fruit-vegetable flavor, Green natural, fruits and vegetables edible mushroom full of nutrition, convenient, being easy to store recombinate crisp chip processing method.
In order to reach the goals above, the present invention corresponding fruits and vegetables edible mushroom recombination crisp chip processing method the following steps are included:
The first step, material combination
By fresh, high-quality fruits and vegetables and edible fungi raw materials after cleaned, peeling, deseeding, cutting pre-treatment, match according to following weight ratio 5 ---
Dragon fruit or pineapple: banana or Kiwi berry: romaine lettuce or Chinese yam: Hericium erinaceus=3 ± 0.5:1.5 ± 0.5:1 ± 0.5:1;
Second step, homogeneous micronization
Mashing mixing, adds the gelatin or agar of gross weight 5-6%, colloid mill fragmentation processing in mixing slurry, and granularity reaches 50 ± 2μm；High-pressure homogeneous processing, granularity reach 10 ± 1 againμm；
Third step, quick-frozen molding
The mold that slurry after homogeneous micronization is quantitatively injected to predetermined shape, be placed in freezer in -40 ± 5 DEG C of pre-freezes 3 ± 0.1h is demoulded after freeze forming, and forming recombination piece is made；
4th step, vacuum freeze-drying
Forming recombination piece is lyophilized by following procedure
Paragraph 1:, starting to be evacuated by -30 ± 4 DEG C, 1 ± 0.1 h
2nd section: -20 ± 3 DEG C, keep vacuum, 1 ± 0.1 h
3rd section: -10 ± 2 DEG C, keep vacuum, 1 ± 0.1 h
4th section: 0 ± 1 DEG C, keep vacuum, 1 ± 0.1 h
5th section: 10 ± 2 DEG C, keep vacuum, 1 ± 0.1 h
6th section: 20 ± 3 DEG C, keep vacuum, 1 ± 0.1 h
7th section: 30 ± 4 DEG C, keep vacuum, 1 ± 0.1 h
8th section: 40 ± 5 DEG C, keep vacuum, 1 ± 0.1 h
9th section: 50 ± 5 DEG C, until material water ratio reaches 5 ± 1%；
5th step, nitrogen-filled packaging
Nitrogen-filled packaging is at product.
It is not only full of nutrition by fruits and vegetables and edible mushroom compatibility using the present invention, and crisp chip is made in complete utilization recombination, it is right Raw material form does not require；Mashing, colloid mill, high-pressure homogeneous triple homogeneous micronization processing, are completed broken, mixed step by step from thick to thin It closes, micronization, without removing slag, is not only further ensured that raw material complete utilization, but also recombination feed particles are small, are evenly distributed, surely Qualitative height greatly improves the quality mouthfeel of product；Keep recombination raw cell microcosmic especially with the processing of high-pressure homogeneous micronization Historrhexis, not only product is with rich flavor, nutritional ingredient is more advantageous to absorption of human body, but also is more advantageous in freezing dry process Moisture evolution, effectively shorten drying time, reduce cost；The quick-frozen molding of mold is used before the drying, is made different Cartoon shape, it is easier to be received by different consumer groups；Vacuum freeze drying keeps original battalion of compatibility raw material to the maximum extent It forms point, color and flavor, while having both the crisp sense of quality of similar potato chips.Product of the present invention have green natural, it is best in quality, Full of nutrition, good appearance, it is convenient, be easy to the advantages that storing.
Detailed description of the invention
The present invention will be further described below with reference to the drawings.
Fig. 1 is the production flow diagram of one embodiment of the invention.
Specific embodiment
Embodiment one
The fruits and vegetables edible mushroom recombination crisp chip processing method of the present embodiment is as shown in Figure 1, include the following steps:
The first step, material combination
Appropriate material combination not only determines following nutritional ingredient, but also is the key that crisp food taste and color, warp It crosses the compatibility mechanism repeatedly to many raw materials, taste screening, preferably fresh, good dragon fruit, banana, romaine lettuce, Hericium erinaceus make To process raw material, after the pre-treatments such as cleaned, peeling, deseeding, cutting, by weight progress compatibility: dragon fruit: banana: romaine lettuce: Hericium erinaceus=3:2:1:1.
Water fruits and vegetables are vitamin, minerals, cellulose " warehouse ", and Hericium erinaceus is a kind of high protein, low sugar, low Rouge, amino acid is more, the high quality food more than dietary fiber, and the specific feature of above-mentioned 4 kinds of compatibility raw materials is as follows:
The red heart dragon fruit selected in raw material, which is rich in, carbohydrate, Vitamin C content, and being rich in has general plant rare Vegetable albumin and anthocyanidin, healthy nutritive value is very high, and gravy mouthfeel is sweet, and natural red as fire lovely luster lures People.The anthocyanidin being rich in red heart dragon fruit is a kind of apparent antioxidant of effectiveness, can effectively prevent vascular sclerosis, to hinder Only heart attack and blood clot form caused headstroke, prevent vascular sclerosis.It is few rich in general vegetables and fruits in red heart dragon fruit Some vegetable albumins, this active albumin can be by excretion automatically in conjunction with the intracorporal heavy metal ion of people System excretes, to play the effect of removing toxic substances, there are also protective effects to stomach wall for albumin, and there is toxin expelling to protect stomach effect.Red heart Vitamin C and the abundant water solubility that there is weight-reducing, reduce blood glucose, ease constipation, prevention colorectal cancer of the dragon fruit rich in skin whitening Dietary fiber has whitening antiobesity action.Iron-content in red heart dragon fruit is higher than general fruit, and iron is the blood red egg of manufacture The other indispensable elements of irony substance of bletilla, anaemia can also be prevented by taking in suitable irony.
The banana selected in raw material Soluble Fiber rich in (pectin), can help digest, and adjust stomach function；Contain There are tryptophan and vitamin B6 abundant, has the effect of calming nerves, adjusts mood, promote sleep quality.
The romaine lettuce selected in raw material contains lettuce element, there is analgesia hypnosis, reduce cholesterol, adjuvant treatment neurasthenia etc. Effect；Containing effective components such as mannitol, there is diuresis and promote blood circulation；Containing a kind of " interferon inducers ", Human normal cell can be stimulated to generate interferon, so that generating a kind of " antiviral protein " inhibits virus；Containing dietary fiber and Vitamin C plays the role of eliminating superabundant fats.
The Hericium erinaceus selected in raw material contains unsaturated fatty acid abundant, helps to adjust blood lipid, is conducive to blood circulation, is The ultimate food of cardiovascular patient；Polysaccharide body, polypeptide and the fatty material that Hericium erinaceus contains can inhibit hereditary object in cancer cell The synthesis of matter, to prevent and treat alimentary tract cancer and other malignant tumours；Containing there are many amino acid and polysaccharide body abundant, Can be aid digestion, the disease of digestive tracts such as prevention stomach and intestine；Hericium erinaceus has the function of improving body immunity, delaying sanility.
4 kinds of dragon fruit, banana, romaine lettuce, Hericium erinaceus compatibility raw materials are in prevention cardiovascular and cerebrovascular disease, disease of digestive tract, weight-reducing Whitening, improve body immunity in terms of emphasize particularly on different fields, 4 recombination compatibilities after be conducive to various nutriments further strengthens with Complementation gives full play to nutritional health function.Experiment shows using red heart dragon fruit, banana as bulk repeatedly, it is auxiliary with romaine lettuce and Hericium erinaceus, makes crisp food using freeze-drying method, not only retains respectively peculiar nutriment, is still in tempting red as fire color Pool makes the original flavor and taste of fruit strong after each component is highly concentrated, other useless additives can be such that crisp chip has Sweet mouthfeel.In addition, due to recombinating to raw material, raw materials used original form can be not required, even if its form is secondary Product or leftover pieces, which also can be used as, to process raw material, and is truly realized the abundant rational utilization of raw material resources.
Second step, homogeneous micronization
To above-mentioned compatibility raw material with 95 ± 1 DEG C of 3 ± 1 min of scalding, then with beater mixed pulp is carried out, in mixing slurry The gelatin that 5-6% has adhesive effect is added, circulation fragmentation processing is then carried out to the full slurry of mixing using colloid mill, makes its granularity Reach 50 ± 2 μm；Then further homogeneous micronization processing is carried out under 30 ± 2 Mpa pressure using high pressure homogenizer, makes granularity Reach 10 ± 1 μm.
The colloid mill used is mainly made of a fixed surface (fixing piece) and a surface of revolution (working face), and two There is adjustable minim gap between surface.When mixed slurry passes through gap, due to rotating member high speed rotation, invest on the surfaces of revolution Material speed is maximum, and being attached to the speed on stationary plane is zero.Velocity gradient sharply is generated therebetween, makes material by strong The complicated power such as shearing friction, high speed vortex, high-frequency vibration under the action of grind material, emulsifies, crushes, mixing splitting or integrating It dissipates and homogeneous, granularity can reach 50 ± 2 μm, so that obtaining fine ultra micron crushes slurries.
The high pressure homogenizer used first makes fluid obtain high pressure energy, when fluid indentation homogenizing valve and rushes at spool, passes through one When a narrow gap being made of valve seat and core, fluid occurs to convert from high pressure, low flow velocity to the energy of low pressure, high flow rate, And cavitation is generated, the high-velocity fluid come out from gap is finally hit on homogeneous ring (also referred to as shock ring) outside, makes feed liquid In dispersion by comprehensive functions such as shear action, cavitation and effect of impact on hydrodynamics, make fragmentation Particle further dispersed, immixture, and granularity can reach 10 ± 1 μm, and manufactured crisp chip quality mouthfeel is more preferably uniform, It is easier to dissolve in mouthful, is tasty and refreshing.
By using beater, colloid mill, the triple homogeneous micronization processing of high pressure homogenizer, compatibility is completed step by step from thick to thin The broken of raw material, mixing, micronization processing, can carry out complete utilization to compatibility raw material conscientiously, avoid causing to seek because removing slag Waste is supported, keeps recombination feed particles small, is evenly distributed, stability is high, greatly improves the quality mouthfeel of product；In particular by height The processing of homogeneous micronization is pressed, keeps recombination raw cell microstructure broken, not only makes product with rich flavor, nutritional ingredient is more Be conducive to absorption of human body, and be more advantageous to the evolution of the moisture in freezing dry process, accelerated freezing drying rate effectively shortens Drying time reduces cost；In addition, using the mixing homogeneous micronization processing method, it can not only substitute and existing adjust twice completely With mixed processing, simplify process, and mixed effect is uniformly, efficiently.
Third step, quick-frozen molding
The hollow type cartoon mold that slurry after homogeneous micronization is quantitatively injected to various predetermined shapes, be placed in freezer in -40 ± 5 DEG C of 3 ± 0.1h of pre-freeze are demoulded after freeze forming, and the forming recombination piece of 10 ± 1 mm is made.
4th step, vacuum freeze-drying
Quick-frozen forming after molding recombination piece is packed into freeze dryer charging tray, carries out vacuum freeze-drying processing, freeze drier temperature-when Between control setting are as follows:
Paragraph 1:, starting to be evacuated by -30 ± 4 DEG C, 1 h
2nd section: -20 ± 3 DEG C, keep vacuum, 1 h
3rd section: -10 ± 2 DEG C, keep vacuum, 1 h
4th section: 0 ± 1 DEG C, keep vacuum, 1 h
5th section: 10 ± 2 DEG C, keep vacuum, 1 h
6th section: 20 ± 3 DEG C, keep vacuum, 1 h
7th section: 30 ± 4 DEG C, keep vacuum, 1 h
8th section: 40 ± 5 DEG C, keep vacuum, 1 h
9th section: 50 ± 5 DEG C, until material water ratio reaches 5 ± 1%；
The freeze-drying whole process carries out under anaerobic, cryogenic conditions, maintains original battalion of compatibility raw material to the maximum extent It forms point, color and flavor, and the vacuum freeze drying speed ratio that homogeneous micronization is starched entirely is frozen without the raw material that homogeneous micronization is handled It is dry obviously fast.
6th step, nitrogen-filled packaging
Nitrogen-filled packaging finally is carried out to the crisp chip after above-mentioned drying with nitrogen filling packing machine.
Embodiment two
The processing method of the present embodiment is basically the same as the first embodiment, and is a difference in that: the material combination group of the first step is pineapple: Kiwi berry: Chinese yam: Hericium erinaceus=3:1:2:1；In addition, second step adds gross weight 5-6% agar in mixing slurry, rather than gelatin.
Embodiment three
The processing method of the present embodiment is also basically the same as the first embodiment, and is a difference in that: the material combination group of the first step is spinach Trailing plants: banana: Chinese yam: Hericium erinaceus=3:2:1:1.
Be summed up, above embodiments have it is following significant the utility model has the advantages that
(1) material combination diversification, resource utilization, leisure diet are taken into account with nutrient health: by characteristic fruits and vegetables and edible mushroom into Row compatibility, crisp chip intake is made in the recombination of raw material resources complete utilization, needed for being supplemented in people's diet in the form of snack food All kinds of nutrition, leisure and nutrient health take into account, balanced diet nutrition supply；And it is particularly due to recombinate raw material, Raw materials used original form is not required, and can really realize raw material resources rational utilization, this is all existing skills with complete utilization What art cannot achieve.
(2) mashing, colloid mill, high-pressure homogeneous triple homogeneous micronization processing, can carry out complete utilization to compatibility raw material, be not necessarily to It removes slag, keeps recombination raw material quality mouthfeel all good；And the processing of high-pressure homogeneous micronization is used to make to recombinate raw cell microstructure It is broken, not only make product with rich flavor, nutritional ingredient is more advantageous to absorption of human body, and is more advantageous in freezing dry process Moisture evolution.
(3) vacuum freeze drying keeps original nutritional ingredient, color and the flavor of compatibility raw material to the maximum extent, while simultaneous The crisp sense of quality of standby similar potato chips, freeze-drying time are short；And the quick-frozen molding of mold is used before the drying, shape is made in crisp chip after drying The different cartoon shaped of shape, it is easier to be received by different consumer groups；Product of the present invention has green natural, best in quality, nutrition Abundant, good appearance, it is convenient, be easy to the advantages that storing.
In addition to the implementation, the present invention can also have other embodiments.It is all to use equivalent substitution or equivalent transformation shape At technical solution, fall within the scope of protection required by the present invention.

Claims (4)

1. a kind of processing method of fruits and vegetables edible mushroom recombination crisp chip, it is characterised in that the following steps are included:
The first step, material combination
By fresh, high-quality fruits and vegetables and edible fungi raw materials after cleaned, peeling, deseeding, cutting pre-treatment, match according to following weight ratio 5 ---
Dragon fruit or pineapple: banana or Kiwi berry: romaine lettuce or Chinese yam: Hericium erinaceus=3 ± 0.5:1.5 ± 0.5:1 ± 0.5:1;
Second step, homogeneous micronization
Mashing mixing, adds the gelatin or agar of gross weight 5-6%, colloid mill fragmentation processing in mixing slurry, and granularity reaches 50 ± 2μm；High-pressure homogeneous processing, granularity reach 10 ± 1 againμm；
Third step, quick-frozen molding
The mold that slurry after homogeneous micronization is quantitatively injected to predetermined shape, be placed in freezer in -40 ± 5 DEG C of pre-freezes 3 ± 0.1h is demoulded after freeze forming, and forming recombination piece is made；
4th step, vacuum freeze-drying
Forming recombination piece is lyophilized by following procedure
Paragraph 1:, starting to be evacuated by -30 ± 4 DEG C, 1 ± 0.1 h
2nd section: -20 ± 3 DEG C, keep vacuum, 1 ± 0.1 h
3rd section: -10 ± 2 DEG C, keep vacuum, 1 ± 0.1 h
4th section: 0 ± 1 DEG C, keep vacuum, 1 ± 0.1 h
5th section: 10 ± 2 DEG C, keep vacuum, 1 ± 0.1 h
6th section: 20 ± 3 DEG C, keep vacuum, 1 ± 0.1 h
7th section: 30 ± 4 DEG C, keep vacuum, 1 ± 0.1 h
8th section: 40 ± 5 DEG C, keep vacuum, 1 ± 0.1 h
9th section: 50 ± 5 DEG C, until material water ratio reaches 5 ± 1%.
2. the processing method of fruits and vegetables edible mushroom recombination crisp chip according to claim 1, it is characterised in that: the second step is first 95 ± 1 DEG C of scalding, 3 ± 1 min.
3. the processing method of fruits and vegetables edible mushroom recombination crisp chip according to claim 2, it is characterised in that: the second step is adopted Homogeneous micronization processing is carried out under 30 ± 2 Mpa pressure with high pressure homogenizer.
4. the processing method of fruits and vegetables edible mushroom according to claim 3 recombination crisp chip, it is characterised in that further include the 5th step, Nitrogen-filled packaging: nitrogen-filled packaging is at product.
CN201811502269.4A 2018-12-10 2018-12-10 A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip Pending CN109430822A (en)

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CN105192612A (en) * 2015-11-04 2015-12-30 广西恩度高科技股份有限公司 Freeze-dried fruit and vegetable product suitable for people suffering from dysmasesis and preparation method of freeze-dried fruit and vegetable product
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669785A (en) * 2012-05-09 2012-09-19 陕西恒康生物科技有限公司 Preparation method of instant functional solid beverage containing black fungus
CN103211177A (en) * 2013-03-07 2013-07-24 广西壮族自治区农业科学院农产品加工研究所 Method for preparing a freeze-drying crisp fruit and vegetable piece
CN103947967A (en) * 2014-04-21 2014-07-30 青海睿元药物研究所有限责任公司 Black red double-color lycium barbarum slice and preparation method thereof
CN104222261A (en) * 2014-09-12 2014-12-24 广西壮族自治区农业科学院农产品加工研究所 Freeze drying preparation method of fruit and vegetable crisp slices
CN105077071A (en) * 2015-07-15 2015-11-25 徐州工程学院 Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions
CN105124448A (en) * 2015-07-23 2015-12-09 山东省农业科学院农产品研究所 Okra freeze-dried crispy chip and preparation method thereof
CN104982861A (en) * 2015-07-31 2015-10-21 四川锡成天然食品有限公司 Production method of instant fruit and vegetable shortcakes
CN105192612A (en) * 2015-11-04 2015-12-30 广西恩度高科技股份有限公司 Freeze-dried fruit and vegetable product suitable for people suffering from dysmasesis and preparation method of freeze-dried fruit and vegetable product
CN105747167A (en) * 2016-03-24 2016-07-13 深圳前海广大功能食品有限公司 Innovative preparation method of crisp fruit and vegetable food

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Application publication date: 20190308