CN110074367A - A kind of efficient de- kernel method that can retain emblic active functional component - Google Patents
A kind of efficient de- kernel method that can retain emblic active functional component Download PDFInfo
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- CN110074367A CN110074367A CN201910474738.4A CN201910474738A CN110074367A CN 110074367 A CN110074367 A CN 110074367A CN 201910474738 A CN201910474738 A CN 201910474738A CN 110074367 A CN110074367 A CN 110074367A
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- emblic
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- kernel method
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- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 76
- 244000119298 Emblica officinalis Species 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000010257 thawing Methods 0.000 claims abstract description 15
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 12
- 239000009609 fructus phyllanthi Substances 0.000 claims abstract description 12
- 238000002203 pretreatment Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000013824 polyphenols Nutrition 0.000 abstract description 15
- 229930003944 flavone Natural products 0.000 abstract description 14
- 235000011949 flavones Nutrition 0.000 abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 13
- 150000002213 flavones Chemical class 0.000 abstract description 10
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 abstract description 9
- -1 DPPH free radical Chemical class 0.000 abstract description 8
- 230000000717 retained effect Effects 0.000 abstract description 4
- 230000002000 scavenging effect Effects 0.000 abstract description 3
- 240000009120 Phyllanthus emblica Species 0.000 abstract 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000007760 free radical scavenging Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000004134 energy conservation Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 241001130943 Phyllanthus <Aves> Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 230000002508 compound effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000003462 vein Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Emblic functional component and its active efficiently de- kernel method can be retained the invention discloses a kind of, it is described to retain emblic functional component and its active efficiently de- kernel method includes pre-treatment, freezes, thaws and take off core step, specifically include: fresh fruit of fructus phyllanthi is picked, except impurity after clean it is spare；By fresh fruit of fructus phyllanthi in extremely -30 ~ -50 DEG C of rate of temperature fall fast cooling of 15 ~ 25 DEG C/min, and it is maintained at -30 ~ -50 DEG C and freezes 3 ~ 5h；Rear emblic will be frozen to take out, defrosting is rinsed with the water that circulates that temperature is 5 ~ 10 DEG C；Emblic is subjected to de- core and obtains emblic pulp.The present invention uses specific freeze thawing temperature, in conjunction with specific pre-treatment and freeze thawing treatment method, realize it is significant shorten time-consuming, improve charge stripping efficiency, and the Scavenging activity of the content of polyphenol and flavones in emblic pulp, ABTS and DPPH free radical is not only maintained and even also slightly improves.
Description
Technical field
The invention belongs to technical field of food deep processing, and in particular to a kind of to retain emblic functional component and its activity
Efficient de- kernel method.
Background technique
Emblic (Phyllanthus emblicaIt Linn.) is Euphorbiaceae phyllanthus plant, arbor, up to 23 meters,
50 centimetres of the diameter of a cross-section of a tree trunk 1.3 meters above the ground；Bark is light brown；Branch has vertical stria, by yellowish-brown pubescence.For blade papery to keratin, two column are linear
Oblong, 8-20 millimeters long, 2-6 millimeters wide, top is truncated or blunt circle, there is sharp tip or a dimple, and base portion is shallow heart-shaped and slightly deflection,
It is green above, below light green color, band is red or filbert after doing, and volume is slightly carried on the back at edge；The every side 4-7 item of lateral vein；The long 0.3-0.7 of petiole
Millimeter；Stipule triangle, 0.8-1.5 millimeters long, maroon, edge ciliation.The month at florescence 4-6, the fruiting period 7-9 month.Emblic fruit
Real not only full of nutrition, edible value is high, and rich in polyphenol compound, flavone compound, unsaturated fatty acid, dimension life
For the multiple beneficials such as plain C in the ingredient of human health, health-care efficacy is strong.Therefore early emblic in last century the eighties is just hygienic
Portion is classified as first medical and edible dual purpose plant kind of China, is also classified as the three of worldwide popularizing planting by the World Health Organization
One of kind health plant.Polyphenols and flavone compound are the main compositions of emblic, not only anti-oxidant with emblic
Activity is closely related, also with its most of pharmacological action for example resisting pathogenic microbes, it is anti-inflammatory, anti-oxidant, adjust the close phase such as immune
It closes.Using the food and medicament dual-purpose of emblic, development functionality food and daily necessities promote emblic utility value, have important
Economic benefit and social benefit.But current emblic industry processing technology falls behind relatively, usually will in commercial process
Emblic fruit is entirely crushed, and even pulp band core is handled.The ingredients such as fatty acid, fiber in fruit stone enter pulp, influence
The utilization of functional component such as polyphenol compound and flavone compound effect in pulp reduces pulp product output and product
Matter；And fruit stone breakage energy is big, increases production cost, and the by-product utilized rates such as pomace and fruit stone are low.Therefore a kind of energy is developed
Shorten the used time, improve charge stripping efficiency, energy saving, while retaining polyphenol, flavone compound and its active emblic and taking off core
Method is very important.
Summary of the invention
Emblic functional component and its active efficiently de- kernel method can be retained the purpose of the present invention is to provide a kind of.
The object of the present invention is achieved like this, and described can retain emblic functional component and its active efficiently de- core
Method includes pre-treatment, freezes, thaws and take off core step, is specifically included:
A, pre-treatment: fresh fruit of fructus phyllanthi is picked, except impurity after clean it is spare；
B, freeze: will premenstrual treated fresh fruit of fructus phyllanthi in 15 ~ 25 DEG C/min rate of temperature fall fast cooling to -30 ~ -50
DEG C, and be maintained at -30 ~ -50 DEG C and freeze 3 ~ 5h；
C, it thaws: rear emblic will be frozen and taken out, defrosting is rinsed with the water that circulates that temperature is 5 ~ 10 DEG C；
D, it takes off core: the emblic after defrosting being subjected to de- core and obtains emblic pulp.
The emblic pulp that the present invention is prepared is analyzed, emblic pulp dry sample 30g is specifically weighed, by matter
Solid-liquid ratio than 1:8 is measured, is extracted 2 times with 90 DEG C of distilled water water-baths, each time is 1h, combined extract, and water bath method obtains
To emblic pulp water extract, the polyphenol and flavones content, ABTS and DPPH in emblic pulp water extract are then measured
As a result free radical scavenging ability is shown, include with polyphenol, flavones, oxidation resistance in the emblic pulp of the de- core of the present invention
ABTS and DPPH free radical scavenging ability can be fully retained or even increase.
Freeze thawing preconditioning technique is applied to emblic pulp and separated with fruit stone by the present invention.Freeze thawing pretreatment include freeze and
Course of defrosting, principle be fresh fruit of fructus phyllanthi being cooled to -30 ~ -50 DEG C rapidly in the rate of temperature fall of 15 ~ 25 DEG C/min, and
Aqueous water of the 3 ~ 5h into emblic pulp is frozen at -30 ~ -50 DEG C and is frozen into solid ice rapidly, reduces Liquid water content,
Inhibit its endogenous enzyme activity and related physical and chemical reaction, prevent the growth and breeding of microorganism, realizes the purpose for keeping emblic quality；
The pretreatment of freeze thawing simultaneously can effectively promote emblic flesh cell shell-broken effect, promote the release of the compounds such as polyphenol and flavones,
Realize the purpose for promoting processing effect.The present invention uses specific freeze thawing temperature, in conjunction with specific freeze thawing preprocess method, significantly
Shorten time-consuming, raising charge stripping efficiency, and the content of polyphenol and flavones, ABTS and DPPH free radical scavenging ability in emblic pulp
It is not only maintained and even also slightly improves.
Detailed description of the invention
Fig. 1 is the emblic of the present invention different disposal time-consuming comparison schematic diagram at -20 DEG C, -40 DEG C, -80 DEG C of temperature respectively；
Fig. 2 is that different disposal compares polyphenol content influence to emblic of the present invention at -20 DEG C, -40 DEG C, -80 DEG C of temperature respectively
Schematic diagram；
Fig. 3 is that different disposal influences ratio to flavones content to this emblic of the invention at -20 DEG C, -40 DEG C, -80 DEG C of temperature respectively
Compared with schematic diagram；
Fig. 4 is that different disposal is living to DPPH radicals scavenging at -20 DEG C, -40 DEG C, -80 DEG C of temperature respectively for emblic of the present invention
Property influence comparison schematic diagram；
Fig. 5 is that different disposal is living to ABTS radicals scavenging at -20 DEG C, -40 DEG C, -80 DEG C of temperature respectively for emblic of the present invention
Property influence comparison schematic diagram.
Specific embodiment
Below with reference to embodiment and attached drawing, the present invention is further illustrated, but is not subject in any way to the present invention
Limitation, based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
The emblic functional component and its active efficiently de- kernel method of the present invention of capable of retaining includes pre-treatment, jelly
Core step is deposited, thawed and taken off, is specifically included:
A, pre-treatment: fresh fruit of fructus phyllanthi is picked, except impurity after clean it is spare；
B, freeze: will premenstrual treated fresh fruit of fructus phyllanthi in 15 ~ 25 DEG C/min rate of temperature fall fast cooling to -30 ~ -50
DEG C, and be maintained at -30 ~ -50 DEG C and freeze 3 ~ 5h；
C, it thaws: rear emblic will be frozen and taken out, defrosting is rinsed with the water that circulates that temperature is 5 ~ 10 DEG C；
D, it takes off core: the emblic after defrosting being subjected to de- core and obtains emblic pulp.
It is described it is clean be to be rinsed using circulating water, it is then soaking and wash by rubbing with the hands.
The temperature of the circulating water is 10 ~ 20 DEG C.
The immersion is that the emblic after rinsing is placed in the pure water that temperature is 2 ~ 10 DEG C to impregnate 20 ~ 30min.
Described washing by rubbing with the hands is that the emblic after impregnating is transferred in the pure water that temperature is 5 ~ 15 DEG C to rub rinsing.
Described freezing is by the fresh fruit of fructus phyllanthi after pre-treatment in the rate of temperature fall fast cooling extremely -40 of 20 DEG C/min
DEG C, and be maintained at -40 DEG C and freeze 4h.
Case is embodied, the present invention will be further described below:
Embodiment 1
The removing of emblic pulp
1) fresh fruit of fructus phyllanthi 0.5kg is weighed, after being picked, removing impurity, is cleaned with clear water；
2) emblic after cleaning is frozen into 4h, 8h, 12h in -20 DEG C, -40 DEG C, -80 DEG C respectively；
3) it takes out, circulation flowing water, which rinses, to thaw；
4) removing, de- core by hand, obtains emblic pulp；Record compares different temperatures and after the time freezes processing, by hand removing,
De- core, obtains the time consumed by emblic pulp；
5) by gained pulp, 80 DEG C drying to constant weight, for abstraction function ingredient and analyzes its antioxidant activity；
6) emblic dry sample 30g is weighed, by 1:8 solid-liquid ratio, is extracted repeatedly twice with 90 DEG C of water-bath 1h of distilled water, merges and extract
Liquid, water bath method obtain different temperatures and the time emblic pulp water extract that freezes that treated；It analyzes its polyphenol and flavones contains
Amount, ABTS and DPPH free radical scavenging ability.
7) factors such as comprehensive de- core is time-consuming, polyphenol and flavones content, ABTS and DPPH free radical scavenging ability, energy conservation, it is bright
It really freezes 4h pretreatment emblic for -40 DEG C, not only improves emblic and quickly take off core, and emblic functional component and antioxygen can be retained
Change activity.
2, result
2.1 different disposal time-consumings compare (see figure 1), in -20 DEG C, -40 DEG C, -80 DEG C, after freezing 4h, 8h, 12h respectively, and stoning stripping
Separating fruit meat.After record respectively freezes temperature and time pretreatment, the time consumed by fruit stone is stripped from 0.5kg emblic.
It was found that removing -20 DEG C, freeze outside 4h, the half that duration all significantly foreshortens to control is consumed under other treatment conditions.Confirm low temperature cold
Jelly processing is conducive to accelerate emblic stoning removing pulp.
Influence (see Fig. 2 and Fig. 3) of 2.2 different disposals to functional component, analysis respectively freeze temperature and time and locate in advance
Polyphenol and flavones content in emblic subsample after reason.As shown in Figures 2 and 3, polyphenol, Huang in emblic subsample under each treatment conditions
Ketone content is not less than control, or even is slightly above for control.Confirm that cryogenic freezing processing helps to retain emblic functional component.
Influence (see Fig. 4 and Fig. 5) of 2.3 different disposals to antioxidant activity, it is pre- that analysis respectively freezes temperature and time
DPPH, ABTS free radical scavenging ability of emblic subsample after processing.As shown in Figure 4 and Figure 5, emblic increment under each treatment conditions
DPPH, ABTS free radical scavenging ability of product are not substantially less than and compare.Confirm that cryogenic freezing processing does not influence emblic antioxygen
Change activity.
The factors such as comprehensive de- core is time-consuming, polyphenol and flavones content, ABTS and DPPH free radical scavenging ability, energy conservation, clear-
40 DEG C freeze 4h pretreatment emblic, not only improve emblic and quickly take off core, and can retain emblic functional component and anti-oxidant
Activity.
Claims (6)
1. a kind of can retain emblic functional component and its active efficiently de- kernel method, it is characterised in that it is described can retain more than
Sweet subfunction ingredient and its active efficiently de- kernel method include pre-treatment, freeze, thaw and take off core step, are specifically included:
A, pre-treatment: fresh fruit of fructus phyllanthi is picked, except impurity after clean it is spare；
B, freeze: will premenstrual treated fresh fruit of fructus phyllanthi in 15 ~ 25 DEG C/min rate of temperature fall fast cooling to -30 ~ -50
DEG C, and be maintained at -30 ~ -50 DEG C and freeze 3 ~ 5h；
C, it thaws: rear emblic will be frozen and taken out, defrosting is rinsed with the water that circulates that temperature is 5 ~ 10 DEG C；
D, it takes off core: the emblic after defrosting being subjected to de- core and obtains emblic pulp.
2. reservation emblic functional component according to claim 1 and its active efficiently de- kernel method, it is characterised in that
It is described it is clean be to be rinsed using circulating water, it is then soaking and wash by rubbing with the hands.
3. reservation emblic functional component according to claim 2 and its active efficiently de- kernel method, it is characterised in that
The temperature of the circulating water is 10 ~ 20 DEG C.
4. reservation emblic functional component according to claim 2 and its active efficiently de- kernel method, it is characterised in that
The immersion is that the emblic after rinsing is placed in the pure water that temperature is 2 ~ 10 DEG C to impregnate 20 ~ 30min.
5. reservation emblic functional component according to claim 2 and its active efficiently de- kernel method, it is characterised in that
Described washing by rubbing with the hands is that the emblic after impregnating is transferred in the pure water that temperature is 5 ~ 15 DEG C to rub rinsing.
6. reservation emblic functional component according to claim 1 and its active efficiently de- kernel method, it is characterised in that
Described freezing is by the fresh fruit of fructus phyllanthi after pre-treatment in extremely -40 DEG C of rate of temperature fall fast cooling of 20 DEG C/min, and is kept
4h is frozen at -40 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910474738.4A CN110074367A (en) | 2019-06-03 | 2019-06-03 | A kind of efficient de- kernel method that can retain emblic active functional component |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910474738.4A CN110074367A (en) | 2019-06-03 | 2019-06-03 | A kind of efficient de- kernel method that can retain emblic active functional component |
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| CN110074367A true CN110074367A (en) | 2019-08-02 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107160A (en) * | 1986-10-28 | 1987-04-22 | 赵元藩 | The preparation method of a kind of emblic (Yunnan olive) beverage |
| CN106418557A (en) * | 2016-09-27 | 2017-02-22 | 福州大世界橄榄有限公司 | Method and device for removing kernels for olive deep-processing |
| CN108783472A (en) * | 2018-05-14 | 2018-11-13 | 湖南益惠农业生态科技有限公司 | A kind of betelnut-pitting system and process |
-
2019
- 2019-06-03 CN CN201910474738.4A patent/CN110074367A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107160A (en) * | 1986-10-28 | 1987-04-22 | 赵元藩 | The preparation method of a kind of emblic (Yunnan olive) beverage |
| CN106418557A (en) * | 2016-09-27 | 2017-02-22 | 福州大世界橄榄有限公司 | Method and device for removing kernels for olive deep-processing |
| CN108783472A (en) * | 2018-05-14 | 2018-11-13 | 湖南益惠农业生态科技有限公司 | A kind of betelnut-pitting system and process |
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