CN109497245A - A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice - Google Patents
A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice Download PDFInfo
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- CN109497245A CN109497245A CN201811251076.6A CN201811251076A CN109497245A CN 109497245 A CN109497245 A CN 109497245A CN 201811251076 A CN201811251076 A CN 201811251076A CN 109497245 A CN109497245 A CN 109497245A
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- passion fruit
- fruit
- pisi
- passion
- weight
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- 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
- A23G3/34—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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention discloses a kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, including selection, pork skin separation, pericarp passivation, pericarp is anti-oxidant, prevent-browning and Preservation Treatment, addition passion fruit fruit juice prepare liquid glucose and impregnation drying and sterilization packaging；Wherein pericarp is carried out ironed; it can be passivated and preliminary prevent-browning; increase the mouthfeel of preserved fruit; it is anti-oxidant to add citric acid, phytic acid protects vitamin C, prevents nutrition loss; calcium chloride can act on forming Calcium Pectate with the pectic acid on cell wall; increase tissue hardness, increase mouthfeel and reduce browning degree, and is carried out using chitosan fresh-keeping；Passion fruit fruit juice is added in the raw material for prepare liquid glucose and prepares liquid glucose, is then impregnated, is stored in the nutriment being rich in Passion Fruit Juice in preserved fruit, increases the nutritive value of preserved fruit；Entire manufacturing process unharmful substance addition and harmful treatment process, keep the safer health of preserved fruit of preparation nutritious.
Description
Technical field
Present invention relates particularly to a kind of passion fruit preserved fruit preparation methods for adding Passion Fruit Juice.
Background technique
Passion fruit is called love fruit, scientific name: passionflower.Wherein passion fruit skin has anti-inflammatory analgetic, promoting blood circulation, lipid-loweringing drop
Pressure, enriching yin and nourishing kidney refresh oneself and the magical effect such as sober up, eliminate fatigue, skin-protecting face nursing.Passion fruit fruit juice is containing there are many human body is beneficial
Element, such as protein, a variety of amino acid, vitamin C, phosphorus, iron, calcium, SOD enzyme and crude fibre, to the net body toxin expelling of physical exertion
Effect.In order to can preferably be absorbed by the body, we can be made into preserved fruit.Preserved fruit was with fresh fruit through the past
Skin takes food made of the master operations such as core, syrup boiling, immersion, drying and finishing and packing, vivid transparent, dry tack free, slightly
Toughness, water content is below 20%.Sugar content reaches as high as 35% or more in candied fruit, and the content of inverted sugar can Zhan it is total
10% or so of sugar amount, from the view of nutrition, it is easy to be rapidly absorbed by a human utilization.In addition, also containing tartaric acid, minerals and Wei Sheng
Plain C, it can be seen that, candied fruit is the very high food of nutritive value.In terms of efficacy effect, preserved fruit have improve a poor appetite, salubrity
It is healthy and strong, enriching yin qi-restoratives and other effects.Prepare the general technology process of preserved fruit are as follows: raw material selection → fresh fruit processing and pretreatment (including
Peeling, stoning, cutting and stove drying etc.) → liquid glucose cook (be once cooked into or be repeatedly cooked into) → liquid glucose immersion → drying (dry or
Drying) → finished product.And the processing of stove drying employed in the technique of preserved fruit is prepared, it is easy to cause the sulfur dioxide of generation to be retained in fruit
In dried meat, people's health is influenced.
Summary of the invention
In view of this, the object of the present invention is to provide the systems of a kind of addition Passion Fruit Juice and the passion fruit preserved fruit of nutrient health
Preparation Method.
To solve the above-mentioned problems, the technical scheme is that
A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, comprising the following steps:
1) it is smooth to select pericarp, without shrinkage, and the weight of fruit is relatively sunk real, full, mellow and full, is rotted without any
The passion fruit of mouldy sign is cleaned with clear water, then cuts digging flesh taking-up passion fruit meat and passion fruit pericarp goes epidermis chopping,
It is spare；
2) by step 1) go epidermis passion fruit Pisi put into immediately ironed 5-7min in boiling water be passivated and destroy it is more
The activity of phenol oxidase prevents brown stain, then picks up in the cold water for put into 7-13 DEG C and be cooled to room temperature, prevent it is ironed excessively, most
Ironed good passion fruit Pisi is subjected to surface drying using 30-40 DEG C of carbon dioxide gas afterwards, it is spare；
3) the passion fruit Pisi that step 2) dries up is put into container, then adds the 0.3-0.7%'s of passion fruit weight
Citric acid, the calcium chloride of the 0.5-0.9% of passion fruit weight, the sodium chloride of the 1.2-1.6% of passion fruit weight, passion fruit weight
0.3-0.5% phytic acid and passion fruit weight 0.5-0.7% chitosan, finally add distilled water, make to distill
Water did not had passion fruit Pisi, and was stirred and carries out anti-oxidant, prevent-browning and Preservation Treatment, and the processing time is 3-5h, spare；
4) the passion fruit meat that step 1) is taken out is put into and is squeezed the juice in juice extractor, put the Passion Fruit Juice squeezed into container
It is interior；Then the sucrose of the 15-19% of passion fruit weight, the glucose of the 3-7% of passion fruit weight, the 2- of passion fruit weight are added
The trehalose of 6% honey and the 5-7% of passion fruit weight；It is finally stirred heating, heating temperature is 130-150 DEG C, is added
The hot time is 26-34min, and fusion liquid glucose is made, spare；
5) the passion fruit Pisi of step 3) is anti-oxidant, prevent-browning and Preservation Treatment, which picks up, to be put into container, then will step
Rapid 4) obtained fusion liquid glucose, which pours into container, is stirred mixing, mixing speed 100-140rpm, time 5-9min, stirring
After the completion, it is sealed dipping 10-14h, it is primary every 2 hour stirrings later, and heating water bath is used when stirring
Processing, bath temperature are 70-80 DEG C, heating time 3-5min, pull draining sugar liquid out after the completion of dipping, spare；
6) the passion fruit Pisi drained will be pulled out after step 5) processing to divide in disk, then use 40-50 DEG C of dioxy
To change carbon to be dried, the drying process time is 10-16min, carries out baking drying again later, and baking temperature is 50-60 DEG C,
And controlling baking time is 20-30min, and temperature is finally promoted to 65-75 DEG C, until passion fruit Pisi water content is 16-
20%, it is spare；
7) the passion fruit Pisi that step 6) is dried is blowed and is rapidly cooled to room temperature, then using ultraviolet light into
Row sterilization processing, is finally vacuum-packed, and guarantee vacuum degree be 0.05-0.09MPa to get.
Beneficial effects of the present invention: to pericarp carry out it is ironed, can be passivated with preliminary prevent-browning, increase the mouthfeel of preserved fruit,
It is anti-oxidant to add citric acid, phytic acid protects vitamin C, prevents nutrition loss, calcium chloride can be with the pectic acid on cell wall
Effect forms Calcium Pectate, increases tissue hardness, increases mouthfeel and reduces browning degree, and is carried out using chitosan fresh-keeping；
Passion fruit fruit juice is added in the raw material for prepare liquid glucose and prepares liquid glucose, is then impregnated, the battalion being rich in Passion Fruit Juice is made
Feeding substance is stored in preserved fruit, increases the nutritive value of preserved fruit；Entire manufacturing process unharmful substance addition and nocuousness are processed
Journey keeps the safer health of preserved fruit of preparation nutritious.
Specific implementation method
Embodiment 1
A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, comprising the following steps:
1) it is smooth to select pericarp, without shrinkage, and the weight of fruit is relatively sunk real, full, mellow and full, is rotted without any
The passion fruit of mouldy sign is cleaned with clear water, then cuts digging flesh taking-up passion fruit meat and passion fruit pericarp goes epidermis chopping,
It is spare；
2) it goes the passion fruit Pisi of epidermis to put ironed 7min in boiling water into immediately step 1) and is passivated and destroys polyphenol
The activity of oxidizing ferment, prevents brown stain, then picks up and is cooled to room temperature in the cold water for put into 13 DEG C, prevent it is ironed excessively, finally will
Ironed good passion fruit Pisi carries out surface drying using 40 DEG C of carbon dioxide gas, spare；
3) the passion fruit Pisi that step 2) dries up is put into container, then adds 0.7% lemon of passion fruit weight
Acid, 0.9% calcium chloride of passion fruit weight, 1.6% sodium chloride of passion fruit weight, 0.5% flesh of passion fruit weight
0.7% chitosan of six phosphoric acid of alcohol and passion fruit weight, finally adds distilled water, and distilled water is made not have passion fruit Pisi, and
It is stirred and carries out anti-oxidant, prevent-browning and Preservation Treatment, the processing time is 5h, spare；
4) the passion fruit meat that step 1) is taken out is put into and is squeezed the juice in juice extractor, put the Passion Fruit Juice squeezed into container
It is interior；Then 19% sucrose of passion fruit weight, 7% glucose of passion fruit weight, 6% bee of passion fruit weight are added
7% trehalose of honey and passion fruit weight；It is finally stirred heating, heating temperature is 150 DEG C, heating time 34min,
Fusion liquid glucose is made, it is spare；
5) the passion fruit Pisi of step 3) is anti-oxidant, prevent-browning and Preservation Treatment, which picks up, to be put into container, then will step
Rapid 4) obtained fusion liquid glucose, which pours into container, is stirred mixing, and mixing speed 140rpm, time 9min, stirring are completed
Afterwards, it is sealed dipping 14h, it is primary every 2 hour stirrings later, and handled when stirring using heating water bath, water
Bath temperature is 80 DEG C, heating time 5min, pulls draining sugar liquid out after the completion of dipping, spare；
6) the passion fruit Pisi drained will be pulled out after step 5) processing to divide in disk, then use 50 DEG C of carbon dioxide
It is dried, the drying process time is 16min, carries out baking drying again later, baking temperature is 60 DEG C, and controls baking
Time is 30min, and temperature is finally promoted to 75 DEG C, until passion fruit Pisi water content is 20%, it is spare；
7) the passion fruit Pisi that step 6) is dried is blowed and is rapidly cooled to room temperature, then using ultraviolet light into
Row sterilization processing, is finally vacuum-packed, and guarantee vacuum degree be 0.09MPa to get.
Embodiment 2
A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, comprising the following steps:
1) it is smooth to select pericarp, without shrinkage, and the weight of fruit is relatively sunk real, full, mellow and full, is rotted without any
The passion fruit of mouldy sign is cleaned with clear water, then cuts digging flesh taking-up passion fruit meat and passion fruit pericarp goes epidermis chopping,
It is spare；
2) it goes the passion fruit Pisi of epidermis to put ironed 5min in boiling water into immediately step 1) and is passivated and destroys polyphenol
The activity of oxidizing ferment, prevents brown stain, then picks up and is cooled to room temperature in the cold water for put into 7 DEG C, prevent it is ironed excessively, will finally scald
The passion fruit Pisi made carries out surface drying using 30 DEG C of carbon dioxide gas, spare；
3) the passion fruit Pisi that step 2) dries up is put into container, then adds 0.3% lemon of passion fruit weight
Acid, 0.5% calcium chloride of passion fruit weight, 1.2% sodium chloride of passion fruit weight, 0.3% flesh of passion fruit weight
0.5% chitosan of six phosphoric acid of alcohol and passion fruit weight, finally adds distilled water, and distilled water is made not have passion fruit Pisi, and
It is stirred and carries out anti-oxidant, prevent-browning and Preservation Treatment, the processing time is 3h, spare；
4) the passion fruit meat that step 1) is taken out is put into and is squeezed the juice in juice extractor, put the Passion Fruit Juice squeezed into container
It is interior；Then 15% sucrose of passion fruit weight, 3% glucose of passion fruit weight, 2% bee of passion fruit weight are added
5% trehalose of honey and passion fruit weight；It is finally stirred heating, heating temperature is 130 DEG C, heating time 26min,
Fusion liquid glucose is made, it is spare；
5) the passion fruit Pisi of step 3) is anti-oxidant, prevent-browning and Preservation Treatment, which picks up, to be put into container, then will step
Rapid 4) obtained fusion liquid glucose, which pours into container, is stirred mixing, and mixing speed 100rpm, time 5min, stirring are completed
Afterwards, it is sealed dipping 10h, it is primary every 2 hour stirrings later, and handled when stirring using heating water bath, water
Bath temperature is 70 DEG C, heating time 3min, pulls draining sugar liquid out after the completion of dipping, spare；
6) the passion fruit Pisi drained will be pulled out after step 5) processing to divide in disk, then use 40 DEG C of carbon dioxide
It is dried, the drying process time is 10min, carries out baking drying again later, baking temperature is 50 DEG C, and controls baking
Time is 20min, and temperature is finally promoted to 65 DEG C, until passion fruit Pisi water content is 16%, it is spare；
7) the passion fruit Pisi that step 6) is dried is blowed and is rapidly cooled to room temperature, then using ultraviolet light into
Row sterilization processing, is finally vacuum-packed, and guarantee vacuum degree be 0.05MPa to get.
Embodiment 3
A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, comprising the following steps:
1) it is smooth to select pericarp, without shrinkage, and the weight of fruit is relatively sunk real, full, mellow and full, is rotted without any
The passion fruit of mouldy sign is cleaned with clear water, then cuts digging flesh taking-up passion fruit meat and passion fruit pericarp goes epidermis chopping,
It is spare；
2) it goes the passion fruit Pisi of epidermis to put ironed 6min in boiling water into immediately step 1) and is passivated and destroys polyphenol
The activity of oxidizing ferment, prevents brown stain, then picks up and is cooled to room temperature in the cold water for put into 10 DEG C, prevent it is ironed excessively, finally will
Ironed good passion fruit Pisi carries out surface drying using 35 DEG C of carbon dioxide gas, spare；
3) the passion fruit Pisi that step 2) dries up is put into container, then adds 0.5% lemon of passion fruit weight
Acid, 0.7% calcium chloride of passion fruit weight, 1.4% sodium chloride of passion fruit weight, 0.4% flesh of passion fruit weight
0.6% chitosan of six phosphoric acid of alcohol and passion fruit weight, finally adds distilled water, and distilled water is made not have passion fruit Pisi, and
It is stirred and carries out anti-oxidant, prevent-browning and Preservation Treatment, the processing time is 4h, spare；
4) the passion fruit meat that step 1) is taken out is put into and is squeezed the juice in juice extractor, put the Passion Fruit Juice squeezed into container
It is interior；Then 17% sucrose of passion fruit weight, 5% glucose of passion fruit weight, 4% bee of passion fruit weight are added
6% trehalose of honey and passion fruit weight；It is finally stirred heating, heating temperature is 140 DEG C, heating time 30min,
Fusion liquid glucose is made, it is spare；
5) the passion fruit Pisi of step 3) is anti-oxidant, prevent-browning and Preservation Treatment, which picks up, to be put into container, then will step
Rapid 4) obtained fusion liquid glucose, which pours into container, is stirred mixing, and mixing speed 120rpm, time 7min, stirring are completed
Afterwards, it is sealed dipping 12h, it is primary every 2 hour stirrings later, and handled when stirring using heating water bath, water
Bath temperature is 75 DEG C, heating time 4min, pulls draining sugar liquid out after the completion of dipping, spare；
6) the passion fruit Pisi drained will be pulled out after step 5) processing to divide in disk, then use 45 DEG C of carbon dioxide
It is dried, the drying process time is 13min, carries out baking drying again later, baking temperature is 55 DEG C, and controls baking
Time is 25min, and temperature is finally promoted to 70 DEG C, until passion fruit Pisi water content is 18%, it is spare；
7) the passion fruit Pisi that step 6) is dried is blowed and is rapidly cooled to room temperature, then using ultraviolet light into
Row sterilization processing, is finally vacuum-packed, and guarantee vacuum degree be 0.07MPa to get.
Experimental example:
Experimental subjects: the preserved fruit of general technology process preparation and the preserved fruit of preparation of the embodiment of the present invention.
The preserved fruit for choosing the preparation of general technology process is control group, and the preserved fruit for choosing preparation of the embodiment of the present invention is experiment
Group.
Requirement of experiment is tested for the property two groups of experimental subjects.
Table 1 is that acquisition information acquired results are detected to experimental subjects
Table 1
Table 2 is that experimental subjects sense organ acquires information acquired results
Table 2
In conjunction with table 1 and table 2, the preserved fruit of general technology process preparation and the addition of the preparation of the embodiment of the present invention three are compared
A kind of passion fruit preserved fruit preparation method of Passion Fruit Juice, it can be seen that passion fruit preserved fruit preparation side for adding Passion Fruit Juice of the present invention
Method can not only meet production target, and more preferable without harmful sulfur dioxide and appearance luster, and mouthfeel more preferably and has
Fruity.
Beneficial effects of the present invention: to pericarp carry out it is ironed, can be passivated with preliminary prevent-browning, increase the mouthfeel of preserved fruit,
It is anti-oxidant to add citric acid, phytic acid protects vitamin C, prevents nutrition loss, calcium chloride can be with the pectic acid on cell wall
Effect forms Calcium Pectate, increases tissue hardness, increases mouthfeel and reduces browning degree, and is carried out using chitosan fresh-keeping；
Passion fruit fruit juice is added in the raw material for prepare liquid glucose and prepares liquid glucose, is then impregnated, the battalion being rich in Passion Fruit Juice is made
Feeding substance is stored in preserved fruit, increases the nutritive value of preserved fruit；Entire manufacturing process unharmful substance addition and nocuousness are processed
Journey keeps the safer health of preserved fruit of preparation nutritious.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the scope of protection of the present invention.
Claims (1)
1. a kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice, it is characterised in that: the following steps are included:
1) it is smooth to select pericarp, without shrinkage, and the weight of fruit relatively sink it is real, full, mellow and full, without it is any rot it is mouldy
The passion fruit of sign is cleaned with clear water, then cuts digging flesh taking-up passion fruit meat and passion fruit pericarp goes epidermis chopping, standby
With；
2) it goes the passion fruit Pisi of epidermis to put ironed 5-7min in boiling water into immediately step 1) and is passivated and destroys polyphenol oxygen
Change enzyme activity, prevent brown stain, then pick up in the cold water for put into 7-13 DEG C and be cooled to room temperature, prevent it is ironed excessively, finally will
Ironed good passion fruit Pisi carries out surface drying using 30-40 DEG C of carbon dioxide gas, spare；
3) the passion fruit Pisi that step 2) dries up is put into container, then adds the lemon of the 0.3-0.7% of passion fruit weight
Acid, the calcium chloride of the 0.5-0.9% of passion fruit weight, the sodium chloride of the 1.2-1.6% of passion fruit weight, passion fruit weight
The chitosan of the 0.5-0.7% of the phytic acid and passion fruit weight of 0.3-0.5%, finally adds distilled water, makes distilled water
Passion fruit Pisi is not crossed, and is stirred and carries out anti-oxidant, prevent-browning and Preservation Treatment, the processing time is 3-5h, spare；
4) the passion fruit meat that step 1) is taken out is put into and is squeezed the juice in juice extractor, the Passion Fruit Juice squeezed is put into container；
Then the sucrose of the 15-19% of passion fruit weight, the glucose of the 3-7% of passion fruit weight, the 2-6% of passion fruit weight are added
Honey and passion fruit weight 5-7% trehalose；Finally it is stirred heating, heating temperature is 130-150 DEG C, when heating
Between be 26-34min, be made fusion liquid glucose, it is spare；
5) the passion fruit Pisi of step 3) is anti-oxidant, prevent-browning and Preservation Treatment, which picks up, to be put into container, then by step 4)
Obtained fusion liquid glucose, which pours into container, is stirred mixing, and mixing speed 100-140rpm, time 5-9min, stirring are completed
Afterwards, it is sealed dipping 10-14h, it is primary every 2 hour stirrings later, and handled when stirring using heating water bath,
Bath temperature is 70-80 DEG C, heating time 3-5min, pulls draining sugar liquid out after the completion of dipping, spare；
6) the passion fruit Pisi drained will be pulled out after step 5) processing to divide in disk, then use 40-50 DEG C of carbon dioxide
It is dried, the drying process time is 10-16min, carries out baking drying again later, baking temperature is 50-60 DEG C, and is controlled
Baking time processed is 20-30min, and temperature is finally promoted to 65-75 DEG C, until passion fruit Pisi water content is 16-20%, it is standby
With；
7) the passion fruit Pisi that step 6) is dried is blowed and is rapidly cooled to room temperature, then killed using ultraviolet light
Bacterium processing, be finally vacuum-packed, and guarantee vacuum degree be 0.05-0.09MPa to get.
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| CN201811251076.6A CN109497245A (en) | 2018-10-25 | 2018-10-25 | A kind of passion fruit preserved fruit preparation method for adding Passion Fruit Juice |
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Cited By (4)
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| WO2021104068A1 (en) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | Method for processing fermented preserved passion fruit |
| CN113397024A (en) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | Preparation method of seaweed and passion fruit preserved fruit |
| CN113397025A (en) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | Preparation method of preserved rose and passion fruit |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
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| CN107296141A (en) * | 2017-06-09 | 2017-10-27 | 百色学院 | A kind of dragon fruit pericarp preserved fruit and its processing method |
| CN107981008A (en) * | 2017-11-08 | 2018-05-04 | 福建省农业科学院农业工程技术研究所 | A kind of passionflower preserved fruit and preparation method thereof |
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| CN107296141A (en) * | 2017-06-09 | 2017-10-27 | 百色学院 | A kind of dragon fruit pericarp preserved fruit and its processing method |
| CN107981008A (en) * | 2017-11-08 | 2018-05-04 | 福建省农业科学院农业工程技术研究所 | A kind of passionflower preserved fruit and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021104068A1 (en) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | Method for processing fermented preserved passion fruit |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
| GB2601575B (en) * | 2019-11-25 | 2023-11-01 | Univ Guilin Technology | A processing method of fermented preserved passion fruit |
| CN113397024A (en) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | Preparation method of seaweed and passion fruit preserved fruit |
| CN113397025A (en) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | Preparation method of preserved rose and passion fruit |
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