CN110477180A - A kind of production method of crisp dried cherry tomato - Google Patents
A kind of production method of crisp dried cherry tomato Download PDFInfo
- Publication number
- CN110477180A CN110477180A CN201910836901.7A CN201910836901A CN110477180A CN 110477180 A CN110477180 A CN 110477180A CN 201910836901 A CN201910836901 A CN 201910836901A CN 110477180 A CN110477180 A CN 110477180A
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- cherry tomato
- acanthopore
- mass concentration
- liquid glucose
- dried
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- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 title claims abstract description 93
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 title claims abstract description 93
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000002604 ultrasonography Methods 0.000 claims abstract description 23
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000002386 leaching Methods 0.000 abstract description 19
- 230000008569 process Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000011869 dried fruits Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000527 sonication Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004299 exfoliation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production methods of crisp dried cherry tomato, acanthopore processing is carried out to the cherry tomato after lye dipping, it is subsequently placed in liquid glucose and is handled using Ultrasonic cell smash, after freeze-dried, the vivid dried cherry tomato of nutrient safe, sugar content low (about 10%), moisture content low (< 5%), sour and sweet palatability, crispy in taste, color is obtained.The present invention carries out leaching sugar to the cherry tomato after peeling, acanthopore using ultrasound, peeling and acanthopore increase the contact area of liquid glucose Yu holy girl's pulp, be conducive to the immersion of sugar, ultrasound leaching sugar reduces the sugar content in product, the leaching sugared time is also shortened simultaneously, the nutritional ingredient in cherry tomato is more remained, and sterilization can be played to system, is conducive to the preservation in product later period.Therefore utilize that production technology of the present invention can development cost be cheap, simple process, crisp dried cherry tomato product pure natural, pollution-free, nutritive value is high.
Description
Technical field
The invention belongs to dried fruit article processing techniques fields, and in particular to a kind of production method of crisp dried cherry tomato.
Background technique
Cherry tomato is commonly called as little tomato, full of nutrition, be rich in multivitamin and minerals, have promote the production of body fluid to quench thirst, stomach invigorating
It helps digestion, is clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and the effect of improve a poor appetite, preferential popularization is classified as by FAO (Food and Agriculture Organization of the United Nation)
One of " four big fruit ".Cherry tomato is edible generally as fruit, deep to be liked by consumer because its fresh food mouthfeel is good.In recent years
Come, the cultivated area and total output of cherry tomato quickly increase, and Harvest Time, which produces, is greater than pin, preservation outstanding problem, and with fresh
The added value of product of fruit shape formula sale is also low, is badly in need of the deep process technology of cherry tomato to solve its preservation and improve added value of product
The problem of.
The existing usual moisture content of dried fruit is 20% hereinafter, sugar content is low, moisture content is low, nutritive value is high, mouthfeel is crisp
Crisp dried cherry tomato is rarely found.
Summary of the invention
The object of the present invention is to provide a kind of nutrient safe, sugar contents low (about 10%), moisture content low (< 5%), sour-sweet
The production method of the vivid dried cherry tomato of agreeable to the taste, crispy in taste, color.
For above-mentioned purpose, the technical solution adopted by the present invention is made of following step:
1,8~9 mature fresh cherry tomatos are selected, after over cleaning, 80~90 DEG C of temperature, mass concentration be 8%~
Blanching 1~3 minute in 14% soda water is removed the peel after then being rinsed 2~4 times with 15~25 DEG C of water, by hand in cherry tomato table
The uniform acanthopore in face, 4~6 millimeters of pitch-row.
2, by after acanthopore cherry tomato immerse fruit weigh 4~7 times mass concentration be 40%~50% liquid glucose in, using ultrasound
Wave cell crushing instrument is handled 20~30 minutes under the conditions of 100~200W of ultrasonic power, supersonic frequency 20kHz, ultrasound works 1
Second, interval 1 second, after ultrasonic treatment, the liquid glucose for being 15%~25% with mass concentration rinses cherry tomato and drains, then
At -20~-10 DEG C after precooling, drying 36~48 hours in freeze drying equipment are placed in, crisp dried cherry tomato is obtained.
In above-mentioned steps 1,8~9 mature fresh cherry tomatos are selected, it is preferably dense in 80 DEG C of temperature, quality after over cleaning
Degree is blanching 3 minutes in 10% soda water, is removed the peel by hand after then being rinsed 2 times with 20 DEG C of water, uniform on cherry tomato surface
Acanthopore, 5 millimeters of pitch-row.
In above-mentioned steps 2, preferably immersing fruit to weigh 4~5 times of mass concentration by the cherry tomato after acanthopore is 40%~50%
It in liquid glucose, is handled 30 minutes under the conditions of ultrasonic power 100W, supersonic frequency 20kHz using ultrasonic cell disruption instrument, ultrasound
Work 1 second, interval 1 second.
In above-mentioned steps 2, further preferably after ultrasonic treatment, cherry tomato is rinsed with the liquid glucose that mass concentration is 20%
And drain, then at -18 DEG C after precooling, drying 40~44 hours in freeze drying equipment are placed in, crisp cherry tomato is obtained
It is dry.
Compared with prior art, the invention has the following advantages:
1, dried cherry tomato of the present invention is that the cherry tomato after peeling, acanthopore is lyophilized again using ultrasound leaching sugar, is obtained
Dried cherry tomato color is vivid, sour and sweet palatability, crispy in taste.Peeling and acanthopore increase the contact area of liquid glucose Yu holy girl's pulp,
Be conducive to the immersion of sugar, ultrasound leaching sugar not only accelerates sugar and immerses in holy girl's pulp, and leaching sugar is high-efficient, and can rise and kill to system
The effect of bacterium is conducive to the preservation in product later period.
2, compared with the processing technology of existing dried fruit, production method of the invention is not needed using colour protecting liquid to cherry tomato
Color protection treatment is carried out, the use of chemical reagent is avoided；The method leaching sugar using sugaring is not needed, the usage amount of sugar is reduced,
The sugar content in product is reduced, while also shortening the leaching sugared time；It does not need using vacuum or heated-air drying, using freezing yet
Drying can more retain the nutritional ingredient in cherry tomato, while dry product can keep original shape and volume.Therefore it adopts
It is not only dried fruit product with the crisp dried cherry tomato that the method produces, the cherry tomato snack food of even more a kind of nutrient health.
3, using production technology of the present invention can development cost be cheap, simple process, pure natural, pollution-free, nutritive value
High crisp dried cherry tomato product.
Detailed description of the invention
Fig. 1 is the case where pulp dissolves out after the direct 100W ultrasound leaching of cherry tomato is 15 minutes sugared.
Fig. 2 is the case where pulp dissolves out after the direct 100W ultrasound leaching of cherry tomato is 30 minutes sugared.
Fig. 3 be cherry tomato blanching peeling after 100W ultrasound leaching sugar 30 minutes after pulp dissolve out the case where.
Fig. 4 is the case where pulp dissolves out after the leaching of 100W ultrasound sugar 30 minutes after cherry tomato is removed the peel with 10% hot soda water.
Fig. 5 is the photo that cherry tomato is directly lyophilized.
Fig. 6 is the sugared 30 minutes photos being lyophilized again of ultrasound leaching after 10% hot soda water peeling of cherry tomato.
Specific embodiment
The present invention is described in more detail with reference to the accompanying drawings and examples, but protection scope of the present invention is not limited only to
These embodiments.
Embodiment 1
1,9 mature fresh cherry tomatos are selected, weighs after selecting, cleaning, is in 80 DEG C of mass concentration of temperature
Blanching 3 minutes in 10% soda water, 20 DEG C of water are removed the peel by hand after rinsing 2 times, are uniformly pierced with syringe on cherry tomato surface
Hole, pitch-row 5mm.
2, the cherry tomato after acanthopore is immersed fruit to weigh in the liquid glucose that the mass concentration of 5 times of quality is 40%, using ultrasonic wave
Cell crushing instrument is handled 20 minutes under the conditions of ultrasonic power 200W, supersonic frequency 20kHz, and ultrasound works 1 second, interval 1 second surpassed
After sonication, the liquid glucose for being 20% with mass concentration rinses cherry tomato and drains, then is placed at -18 DEG C after precooling, In
It is freeze-dried 40 hours at -49 DEG C in freeze drying equipment, obtains that color is vivid, dried cherry tomato of crispy in taste.
Embodiment 2
1,8 mature fresh cherry tomatos are selected, weighs after selecting, cleaning, is in 90 DEG C of mass concentration of temperature
Blanching 1 minute in 10% soda water, 20 DEG C of water are removed the peel by hand after rinsing 2 times, are uniformly pierced with syringe on cherry tomato surface
Hole, pitch-row 5mm.
2, the cherry tomato after acanthopore is immersed fruit to weigh in the liquid glucose that the mass concentration of 4 times of quality is 50%, using ultrasonic wave
Cell crushing instrument is handled 30 minutes under the conditions of ultrasonic power 100W, supersonic frequency 20kHz, and ultrasound works 1 second, interval 1 second surpassed
After sonication, the liquid glucose for being 20% with mass concentration rinses cherry tomato and drains, then is placed at -18 DEG C after precooling, In
It is freeze-dried 44 hours at -49 DEG C in freeze drying equipment, obtains that color is vivid, dried cherry tomato of crispy in taste.
Embodiment 3
1,9 mature fresh cherry tomatos are selected, weighs after selecting, cleaning, is in 85 DEG C of mass concentration of temperature
Blanching 2 minutes in 10% soda water, 20 DEG C of water are removed the peel by hand after rinsing 2 times, are uniformly pierced with syringe on cherry tomato surface
Hole, pitch-row 5mm.
2, the cherry tomato after acanthopore is immersed fruit to weigh in the liquid glucose that the mass concentration of 4 times of quality is 45%, using ultrasonic wave
Cell crushing instrument is handled 25 minutes under the conditions of ultrasonic power 100W, supersonic frequency 20kHz, and ultrasound works 1 second, interval 1 second surpassed
After sonication, the liquid glucose for being 20% with mass concentration rinses cherry tomato and drains, then is placed at -18 DEG C after precooling, In
It is freeze-dried 42 hours at -49 DEG C in freeze drying equipment, obtains that color is vivid, dried cherry tomato of crispy in taste.
In order to determine process conditions of the invention, inventor has carried out a large amount of laboratory research test, has specifically tested feelings
Condition is as follows:
1, the influence that lye dipping dissolves out pulp during cherry tomato ultrasound leaching sugar
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, it is ultrasonic at power 100W, frequency 20kHz
Leaching sugar observed the case where pulp dissolves out, the result is shown in Figure 1 after 15 minutes.
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, it is ultrasonic at power 100W, frequency 20kHz
Leaching sugar observes the case where pulp dissolves out, as a result sees Fig. 2 after 30 minutes.
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, the blanching 3 minutes in 80 DEG C of temperature of water,
20 DEG C of water is removed the peel by hand after rinsing 2 times, with syringe in the uniform acanthopore in cherry tomato surface, pitch-row 5mm.It then will be after acanthopore
Cherry tomato immerses fruit and weighs in the liquid glucose that the mass concentration of 5 times of quality is 40%, the ultrasound leaching sugar at power 100W, frequency 20kHz
After 30 minutes, the case where pulp dissolves out is observed, as a result sees Fig. 3.
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, are 10% in 80 DEG C of temperature of mass concentrations
Soda water in blanching 3 minutes, 20 DEG C of water is removed the peel by hand after rinsing 2 times, with syringe in the uniform acanthopore in cherry tomato surface, hole
Away from 5mm.Then by after acanthopore cherry tomato immerse fruit weigh 5 times of quality mass concentration be 40% liquid glucose in, power 100W,
Ultrasound leaching sugar observes the case where pulp dissolves out, as a result sees Fig. 4 after 30 minutes under frequency 20kHz.
Cause pulp organization dissolution more it is found that cherry tomato is directly ultrasonically treated by Fig. 1~2, and ultrasonic time is longer
The amount of dissolution is bigger, and external manifestation is that liquid glucose becomes muddy, and color turns orange；From the figure 3, it may be seen that cherry tomato blanching peeling after again ultrasound at
Reason, seed have partial exfoliation, show that its shape has been destroyed, lead to falling off for seed；But using 10% hot soda water peeling
After be then sonicated discovery, cherry tomato shape is intact, and without pulp dissolve out phenomenon (see Fig. 4), it may be possible to soda water is being heat-treated
In the process, exocarp is only destroyed, and keeps endepidermis toughness stronger, cherry tomato is not needed using hard so that treated
Agent carries out cure process and is just resistant to be ultrasonically treated for a long time.
2, influence of the pretreatment to dried cherry tomato appearance
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, then be freeze-dried after being placed in -18 DEG C of prefreezings
42 hours, dried cherry tomato is obtained, the result is shown in Fig. 5.
9 mature fresh cherry tomatos are selected, are weighed after selecting, cleaning, are 10% in 80 DEG C of temperature of mass concentrations
Soda water in blanching 3 minutes, 20 DEG C of water is removed the peel by hand after rinsing 2 times, with syringe in the uniform acanthopore in cherry tomato surface, hole
Away from 5mm.Then the cherry tomato after acanthopore is immersed fruit to weigh in the liquid glucose that the mass concentration of 5 times of quality is 40%, uses mass concentration
Liquid glucose for 20% rinses cherry tomato and drains, then is placed at -18 DEG C after precooling, cold at -49 DEG C in freeze drying equipment
It is lyophilized dry 42 hours, obtains dried cherry tomato, the result is shown in Fig. 6.
As seen from Figure 5, the cherry tomato after being directly lyophilized is influenced too greatly, and skin has from the point of view of appearance by pericarp intrinsic colour
Shrinkage, commodity value is very poor, in terms of mouthfeel, the cherry tomato crispy in taste of freeze-drying, but have very acrid wind after thawing in mouth
Taste, almost without the receptible vinegar of people.And cherry tomato is lyophilized again using ultrasound leaching sugar after the peeling of hot soda water, can get face
Color is vivid, the dried cherry tomato (see Fig. 6) of crispy in taste, sour and sweet palatability, and nearly all sense organ appraise people has given best result.
Claims (4)
1. a kind of production method of crisp dried cherry tomato, it is characterised in that this method is made of following step:
(1) 8~9 mature fresh cherry tomatos are selected, are 8%~14% in 80~90 DEG C of temperature, mass concentration after over cleaning
Soda water in blanching 1~3 minute, removed the peel by hand after then being rinsed 2~4 times with 15~25 DEG C of water, it is equal on cherry tomato surface
Even acanthopore, 4~6 millimeters of pitch-row；
(2) by after acanthopore cherry tomato immerse fruit weigh 4~7 times mass concentration be 40%~50% liquid glucose in, using ultrasonic wave
Cell crushing instrument handles 20~30 minutes under the conditions of 100~200W of ultrasonic power, supersonic frequency 20kHz, and ultrasound works 1 second,
Intermittently 1 second, after ultrasonic treatment, the liquid glucose for being 15%~25% with mass concentration rinsed cherry tomato and drains, then -20
At~-10 DEG C after precooling, drying 36~48 hours in freeze drying equipment are placed in, crisp dried cherry tomato is obtained.
2. the production method of crisp dried cherry tomato according to claim 1, it is characterised in that: in step (1), select 8~9
Mature fresh cherry tomato, after over cleaning, blanching 3 minutes in 80 DEG C of temperature, the soda water that mass concentration is 10%, then
It is removed the peel by hand after being rinsed 2 times with 20 DEG C of water, in the uniform acanthopore in cherry tomato surface, 5 millimeters of pitch-row.
3. the production method of crisp dried cherry tomato according to claim 1, it is characterised in that: in step (2), after acanthopore
Cherry tomato immerse fruit weigh 4~5 times mass concentration be 40%~50% liquid glucose in, using ultrasonic cell disruption instrument in ultrasound
It is handled under the conditions of power 100W, supersonic frequency 20kHz 30 minutes, ultrasound works 1 second, intermittently 1 second.
4. the production method of crisp dried cherry tomato according to claim 3, it is characterised in that: in step (2), ultrasonic treatment
After, the liquid glucose for being 20% with mass concentration rinses cherry tomato and drains, and then at -18 DEG C after precooling, is placed in freezing
It is 40~44 hours dry in drying equipment, obtain crisp dried cherry tomato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910836901.7A CN110477180A (en) | 2019-09-05 | 2019-09-05 | A kind of production method of crisp dried cherry tomato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910836901.7A CN110477180A (en) | 2019-09-05 | 2019-09-05 | A kind of production method of crisp dried cherry tomato |
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| Publication Number | Publication Date |
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| CN110477180A true CN110477180A (en) | 2019-11-22 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507464A (en) * | 2008-11-28 | 2009-08-19 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102669396A (en) * | 2012-05-28 | 2012-09-19 | 合浦果香园食品有限公司 | Cold air drying method for dried fruit |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN106561951A (en) * | 2016-11-04 | 2017-04-19 | 覃昭平 | Processing method of preserved cherry tomatoes |
-
2019
- 2019-09-05 CN CN201910836901.7A patent/CN110477180A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507464A (en) * | 2008-11-28 | 2009-08-19 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102669396A (en) * | 2012-05-28 | 2012-09-19 | 合浦果香园食品有限公司 | Cold air drying method for dried fruit |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN106561951A (en) * | 2016-11-04 | 2017-04-19 | 覃昭平 | Processing method of preserved cherry tomatoes |
Non-Patent Citations (2)
| Title |
|---|
| 秦富梅: "圣女果番茄果脯的加工技术", 《科技促进发展(应用版)》 * |
| 赵梅: "超声波渗糖加工圣女果果脯工艺研究", 《食品工业》 * |
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