CN110495588A - One kind smearing tea pumpkin compound nectar and preparation method thereof - Google Patents
One kind smearing tea pumpkin compound nectar and preparation method thereof Download PDFInfo
- Publication number
- CN110495588A CN110495588A CN201810474951.0A CN201810474951A CN110495588A CN 110495588 A CN110495588 A CN 110495588A CN 201810474951 A CN201810474951 A CN 201810474951A CN 110495588 A CN110495588 A CN 110495588A
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- pumpkin
- tea
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 73
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 73
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 73
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 73
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 73
- 150000001875 compounds Chemical class 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 238000002360 preparation method Methods 0.000 title claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 244000036905 Benincasa cerifera Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 241001148470 aerobic bacillus Species 0.000 claims description 2
- 238000005660 chlorination reaction Methods 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 239000000498 cooling water Substances 0.000 claims description 2
- 230000018109 developmental process Effects 0.000 claims description 2
- 238000004880 explosion Methods 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 230000000116 mitigating effect Effects 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000009758 senescence Effects 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 abstract 2
- 229920001100 Polydextrose Polymers 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract 1
- 235000013856 polydextrose Nutrition 0.000 abstract 1
- 239000001259 polydextrose Substances 0.000 abstract 1
- 229940035035 polydextrose Drugs 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 26
- 239000000203 mixture Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019580 granularity Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000005426 pharmaceutical component Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to one kind to smear tea pumpkin compound nectar, belongs to food technology field.The jam includes following raw material by weight percentage: smearing tea 4%, pumpkin 50%, water 50%, white granulated sugar 15%, citric acid 0.4%, thickener 4.3%(wherein polydextrose 4%, carragheen 0.1%, xanthan gum 0.3%).So that containing free amino acid, minerals, vitamins and other nutritious components in the jam, have anti-cancer, anti-cardiovascular disease, delay senescence and other effects, there is auxiliary curative effect for symptoms such as diabetes, hypertension, kidney troubles.
Description
Technical field
The present invention relates to one kind to smear tea pumpkin compound nectar, belongs to food processing technology field.
Background technique
Tealeaves and pumpkin nutrient value are abundant, are deeply loved by the public.In tealeaves containing tea polyphenols, tea polysaccharide, caffeine,
The nutrition such as vitamin, minerals and pharmaceutical component have and remove free radical, anti-oxidant, enhance immunity of organism, and anti-cancer reduces blood
The physiological actions such as pressure, blood lipid, blood glucose.Smearing tea is the powder that tealeaves is ground into a few micrometers of granularities using superfine communication technique, both
Guarantee the nutritional ingredient of tealeaves, and extend tealeaves use scope, forms new Tea Consumption mode.Pumpkin is Curcurbitaceae Cucurbita
Plant, nutritive value is abundant, in addition to containing free amino acid, minerals, vitamins and other nutritious components, also contains a large amount of pumpkin
The physiological activators such as seed alkali, alkaloid, pectin, there is anti-cancer, anti-cardiovascular disease, delay senescence and other effects, for glycosuria
The symptoms such as disease, hypertension, kidney trouble have auxiliary curative effect.To smear tea and pumpkin is developed into compound nectar, fragrance with pumpkin and
Tea uniqueness faint scent is smeared, it is fragrant agreeably sweet.
Summary of the invention
Tea pumpkin compound nectar is smeared in offer simple, full of nutrition that it is an object of that present invention to provide a kind of preparation processes.
One kind smearing tea pumpkin compound nectar and preparation method thereof, it is characterized in that the following steps are included:
Smear 4-5 parts of tea
40-50 parts of pumpkin
40-50 parts of water
15-18 parts of white granulated sugar
0.5-1 parts of citric acid
4-5 parts of thickener
Processing technology is as follows:
A. pumpkin select and processing: select epidermis to be coarse, meat is golden yellow, the fragrant and sweet aging pumpkin of smell, first by pumpkin
Cleaning, peeling, flesh, seed, then pumpkin pulp is cut into 2cm × 2cm bulk.
B. the preparation of crushed pumpkin: the blocky pumpkin handled well is first put into boiling 6min or so in people's boiling water steamer, then will be steamed
Well-done pumpkin breaks into pulpous state with beater.
C. weigh allotment: weigh smear tea, crushed pumpkin, water and citric acid respectively, then by the water after weighing take dissolution smear tea with
Citric acid and mix mixed solution is added in people's crushed pumpkin.Then weigh poly- grape respectively, carragheen, xanthan gum be thickener and
White granulated sugar, is dissolved and is added in people's crushed pumpkin with remaining water again after mixing and be thoroughly mixed.
D. filling exhaust sealing: first thoroughly cleaning slack tank and cover, then soaks slack tank and tank with 0.05% ClO 2 solution
Cover 10min.It will smear that tea pumpkin paste is filling into tank, there are the bottom clearance of 5mm or so, be sealed after 85 DEG C or more heating exhaust 8min.
E. it sterilization cooling: is sterilized immediately after sealing, sterilize 20min in 100 DEG C of boiling water baths, is then rapidly cooled to room
Temperature.
F. it wipes tank storage: the tank appearance installed is cleaned out, be temporarily put in storage, after the assay was approved code, vanning.
Exhaust described in step d is the development growth in order to prevent aerobic bacteria and mould, is prevented or mitigated because heating is killed
Air expands and makes container deformation or damaged when bacterium.
Can produced by the change dramatically of tank inside and outside differential pressure when cooling immediately described in step e is in order to prevent cooling
Coign, explosion or flat tank, it should be specifically noted that the correctly back-pressure outside control tank.Cooling water generally wants chlorination to handle, and keeps remaining
1~3ppm of effective chlorine, in order to avoid the secondary pollution of water is cooled after sterilization in tank.
Specific embodiment:
Embodiment 1:
One kind smearing tea pumpkin compound nectar and preparation method thereof, it is characterized in that the following steps are included:
Smear 4 parts of tea
40 parts of pumpkin
40 parts of water
15 parts of white granulated sugar
0.5 part of citric acid
4 parts of thickener
Processing technology is as follows:
A. pumpkin select and processing: select epidermis to be coarse, meat is golden yellow, the fragrant and sweet aging pumpkin of smell, first by pumpkin
Cleaning, peeling, flesh, seed, then pumpkin pulp is cut into 2cm × 2cm bulk.
B. the preparation of crushed pumpkin: the blocky pumpkin handled well is first put into boiling 6min or so in people's boiling water steamer, then will be steamed
Well-done pumpkin breaks into pulpous state with beater.
C. weigh allotment: weigh smear tea, crushed pumpkin, water and citric acid respectively, then by the water after weighing take dissolution smear tea with
Citric acid and mix mixed solution is added in people's crushed pumpkin.Then weigh poly- grape respectively, carragheen, xanthan gum be thickener and
White granulated sugar, is dissolved and is added in people's crushed pumpkin with remaining water again after mixing and be thoroughly mixed.
D. filling exhaust sealing: first thoroughly cleaning slack tank and cover, then soaks slack tank and tank with 0.05% ClO 2 solution
Cover 10min.It will smear that tea pumpkin paste is filling into tank, there are the bottom clearance of 5mm or so, be sealed after 85 DEG C or more heating exhaust 8min.
E. it sterilization cooling: is sterilized immediately after sealing, sterilize 20min in 100 DEG C of boiling water baths, is then rapidly cooled to room
Temperature.
F. it wipes tank storage: the tank appearance installed is cleaned out, be temporarily put in storage, after the assay was approved code, vanning.
Embodiment 2:
One kind smearing tea pumpkin compound nectar and preparation method thereof, it is characterized in that the following steps are included:
Smear 4 parts of tea
50 parts of pumpkin
50 parts of water
17 parts of white granulated sugar
1 part of citric acid
4 parts of thickener
Processing technology is as follows:
A. pumpkin select and processing: select epidermis to be coarse, meat is golden yellow, the fragrant and sweet aging pumpkin of smell, first by pumpkin
Cleaning, peeling, flesh, seed, then pumpkin pulp is cut into 2cm × 2cm bulk.
B. the preparation of crushed pumpkin: the blocky pumpkin handled well is first put into boiling 6min or so in people's boiling water steamer, then will be steamed
Well-done pumpkin breaks into pulpous state with beater.
C. weigh allotment: weigh smear tea, crushed pumpkin, water and citric acid respectively, then by the water after weighing take dissolution smear tea with
Citric acid and mix mixed solution is added in people's crushed pumpkin.Then weigh poly- grape respectively, carragheen, xanthan gum be thickener and
White granulated sugar, is dissolved and is added in people's crushed pumpkin with remaining water again after mixing and be thoroughly mixed.
D. filling exhaust sealing: first thoroughly cleaning slack tank and cover, then soaks slack tank and tank with 0.05% ClO 2 solution
Cover 10min.It will smear that tea pumpkin paste is filling into tank, there are the bottom clearance of 5mm or so, be sealed after 85 DEG C or more heating exhaust 8min.
E. it sterilization cooling: is sterilized immediately after sealing, sterilize 20min in 100 DEG C of boiling water baths, is then rapidly cooled to room
Temperature.
F. it wipes tank storage: the tank appearance installed is cleaned out, be temporarily put in storage, after the assay was approved code, vanning.
Embodiment 3:
One kind smearing tea pumpkin compound nectar and preparation method thereof, it is characterized in that the following steps are included:
Smear 5 parts of tea
50 parts of pumpkin
50 parts of water
18 parts of white granulated sugar
1 part of citric acid
5 parts of thickener
Processing technology is as follows:
A. pumpkin select and processing: select epidermis to be coarse, meat is golden yellow, the fragrant and sweet aging pumpkin of smell, first by pumpkin
Cleaning, peeling, flesh, seed, then pumpkin pulp is cut into 2cm × 2cm bulk.
B. the preparation of crushed pumpkin: the blocky pumpkin handled well is first put into boiling 6min or so in people's boiling water steamer, then will be steamed
Well-done pumpkin breaks into pulpous state with beater.
C. weigh allotment: weigh smear tea, crushed pumpkin, water and citric acid respectively, then by the water after weighing take dissolution smear tea with
Citric acid and mix mixed solution is added in people's crushed pumpkin.Then weigh poly- grape respectively, carragheen, xanthan gum be thickener and
White granulated sugar, is dissolved and is added in people's crushed pumpkin with remaining water again after mixing and be thoroughly mixed.
D. filling exhaust sealing: first thoroughly cleaning slack tank and cover, then soaks slack tank and tank with 0.05% ClO 2 solution
Cover 10min.It will smear that tea pumpkin paste is filling into tank, there are the bottom clearance of 5mm or so, be sealed after 85 DEG C or more heating exhaust 8min.
E. it sterilization cooling: is sterilized immediately after sealing, sterilize 20min in 100 DEG C of boiling water baths, is then rapidly cooled to room
Temperature.
F. it wipes tank storage: the tank appearance installed is cleaned out, be temporarily put in storage, after the assay was approved code, vanning.
Claims (3)
1. one kind smears tea pumpkin compound nectar and preparation method thereof, it is characterized in that the following steps are included:
Smear 4-5 parts of tea
40-50 parts of pumpkin
40-50 parts of water
15-18 parts of white granulated sugar
0.5-1 parts of citric acid
4-5 parts of thickener
Processing technology is as follows:
A. pumpkin select and processing: select epidermis to be coarse, meat is golden yellow, the fragrant and sweet aging pumpkin of smell, first by pumpkin
Cleaning, peeling, flesh, seed, then pumpkin pulp is cut into 2cm × 2cm bulk.
B. the preparation of crushed pumpkin: the blocky pumpkin handled well is first put into boiling 6min or so in people's boiling water steamer, then boiling is good
Pumpkin break into pulpous state with beater.
C. it weighs allotment: weighing smear tea, crushed pumpkin, water and citric acid respectively, then take dissolution to smear tea and lemon in the water after weighing
Sour and mixing adds mixed solution in people's crushed pumpkin.Then poly- grape, carragheen are weighed respectively, and xanthan gum is thickener and white sand
Sugar, is dissolved and is added in people's crushed pumpkin with remaining water again after mixing and be thoroughly mixed.
D. filling exhaust sealing: first thoroughly cleaning slack tank and cover, then soaks slack tank and cover with 0.05% ClO 2 solution
10min.It will smear that tea pumpkin paste is filling into tank, there are the bottom clearance of 5mm or so, be sealed after 85 DEG C or more heating exhaust 8min.
E. it sterilization cooling: is sterilized immediately after sealing, sterilize 20min in 100 DEG C of boiling water baths, is then rapidly cooled to room temperature.
F. it wipes tank storage: the tank appearance installed is cleaned out, be temporarily put in storage, after the assay was approved code, vanning.
2. one kind according to claim 1 smears tea pumpkin compound nectar and preparation method thereof, which is characterized in that in step d
The exhaust is the development growth in order to prevent aerobic bacteria and mould, and preventing or mitigating makes due to air expands when sterilizing because heating
Container deformation is damaged.
3. one kind according to claim 1 smears tea pumpkin compound nectar and preparation method thereof, which is characterized in that in step e
Can coign produced by the change dramatically of tank inside and outside differential pressure, explosion or flat when the cooling immediately is in order to prevent cooling
Tank, it should be specifically noted that the correctly back-pressure outside control tank.Cooling water generally wants chlorination to handle, and keeps remaining 1~3ppm of effective chlorine,
In order to avoid the secondary pollution of water is cooled after sterilization in tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474951.0A CN110495588A (en) | 2018-05-17 | 2018-05-17 | One kind smearing tea pumpkin compound nectar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474951.0A CN110495588A (en) | 2018-05-17 | 2018-05-17 | One kind smearing tea pumpkin compound nectar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110495588A true CN110495588A (en) | 2019-11-26 |
Family
ID=68584456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810474951.0A Pending CN110495588A (en) | 2018-05-17 | 2018-05-17 | One kind smearing tea pumpkin compound nectar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110495588A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715584A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Pericarpium citri reticulatae sesame, wax gourd and pumpkin bitter gourd sauce and preparation method thereof |
-
2018
- 2018-05-17 CN CN201810474951.0A patent/CN110495588A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715584A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Pericarpium citri reticulatae sesame, wax gourd and pumpkin bitter gourd sauce and preparation method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191126 |
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| WD01 | Invention patent application deemed withdrawn after publication |