CN111700252A - 火龙果果冻爽及制备方法 - Google Patents
火龙果果冻爽及制备方法 Download PDFInfo
- Publication number
- CN111700252A CN111700252A CN202010588029.1A CN202010588029A CN111700252A CN 111700252 A CN111700252 A CN 111700252A CN 202010588029 A CN202010588029 A CN 202010588029A CN 111700252 A CN111700252 A CN 111700252A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- jelly
- parts
- preparation
- pitaya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 87
- 239000008274 jelly Substances 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims description 50
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims description 50
- 240000008086 Echinocereus enneacanthus Species 0.000 title 1
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 154
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 105
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002245 particle Substances 0.000 claims abstract description 40
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 27
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 27
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 26
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000011090 malic acid Nutrition 0.000 claims abstract description 26
- 239000001630 malic acid Substances 0.000 claims abstract description 26
- 239000000679 carrageenan Substances 0.000 claims abstract description 24
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 24
- 229920001525 carrageenan Polymers 0.000 claims abstract description 24
- 229940113118 carrageenan Drugs 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 24
- 235000019674 grape juice Nutrition 0.000 claims abstract description 23
- 239000012153 distilled water Substances 0.000 claims abstract description 22
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 235000019823 konjac gum Nutrition 0.000 claims abstract description 14
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 9
- 239000000216 gellan gum Substances 0.000 claims abstract description 9
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 9
- 241000219094 Vitaceae Species 0.000 claims description 20
- 235000021021 grapes Nutrition 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000007872 degassing Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims 1
- 244000247812 Amorphophallus rivieri Species 0.000 claims 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims 1
- 229920002581 Glucomannan Polymers 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 229940046240 glucomannan Drugs 0.000 claims 1
- 235000010485 konjac Nutrition 0.000 claims 1
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 229940114079 arachidonic acid Drugs 0.000 abstract description 10
- 235000021342 arachidonic acid Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 4
- 230000000955 neuroendocrine Effects 0.000 abstract description 4
- 210000001320 hippocampus Anatomy 0.000 abstract description 3
- 210000002569 neuron Anatomy 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 14
- 102000009027 Albumins Human genes 0.000 description 12
- 108010088751 Albumins Proteins 0.000 description 12
- 229910052742 iron Inorganic materials 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 239000001913 cellulose Substances 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 4
- 230000029142 excretion Effects 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 208000007502 anemia Diseases 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 208000007443 Neurasthenia Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 229960003638 dopamine Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- PQDRWMYDXMMMBP-UHFFFAOYSA-N 2-oxoicosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCC(=O)C(O)=O PQDRWMYDXMMMBP-UHFFFAOYSA-N 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 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
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004295 hippocampal neuron Anatomy 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了火龙果果冻爽及制备方法,采用如下重量配比的配方:火龙果汁10‑15份,葡萄汁3‑5份,果冻粒5‑10份,葡萄干5‑10份,结冷胶0.2‑0.3份,卡拉胶0.2‑0.3份,糖10‑15份,苹果酸0.1‑0.3份,蒸馏水55‑70份;所述的果冻粒由粉碎状火龙果籽、卡拉胶、魔芋胶、糖、苹果酸、蒸馏水制成。本发明提供的火龙果果冻爽及制备方法,在制备时将火龙果籽研磨成粉碎状火龙果籽并制成小颗粒的果冻粒,打开了火龙果籽的表层纤维结构,有利于火龙果籽中营养成分释放,促进了火龙果籽中富含的花生四烯酸被人体吸收,有利于促进神经内分泌加快海马区神经元细胞生长,增强记忆力,同时有利于延长火龙果中的花生四烯酸等营养成分的保存时间,使营养物质得到更有效的利用。
Description
【技术领域】
本发明涉及食品加工制备技术领域,具体是火龙果果冻爽及制备方法。
【背景技术】
火龙果作为家喻户晓的绿色、环保果品,不仅味道香甜,还具有很高的营养价值,其主要营养成分蛋白质、膳食纤维、维生素B2、维生素B3、维生素C、铁、磷、钙、镁、钾等。其中火龙果富含的水溶性纤维可以润肠通便,将体内多余脂肪和毒素排出,是不错的排毒清宿便水果,而富含的铁量比一般的水果要高,铁是制造血红蛋白及其它铁质物质不可缺少的元素,摄入适量的铁质还可以预防贫血。火龙果中芝麻状的火龙果籽更含有丰富的钙、磷、铁等矿物质及各种酶、白蛋白、花生四烯酸、纤维质及高浓度天然色素花青素,其中火龙果中白蛋白是一般蔬果中较少有的植物性白蛋白,这种有活性的白蛋白会自动与人体内的重金属离子结合,通过排泄系统排出体外,从而起解毒作用;花生四烯酸能促进神经内分泌加快海马区神经元细胞生长,增强记忆力;而花青素是一种效用明显的抗氧化剂,能有效防止血管硬化,从而可阻止心脏病发作和血凝块形成引起的脑中风,它还能对抗自由基,有效抗衰老;还能提高对脑细胞变性的预防,抑制痴呆症的发生。
目前火龙果常以新鲜销售为主,但是本身既不含有机酸,也不含酯类芳香因子,风味口感较差,而且由于火龙果籽粒径在1mm左右,人们在食用火龙果时往往直接把火龙果籽吞入食道中,而火龙果籽表面纤维素含量较高,人体消化道并没有能够消化纤维素的酶,因此火龙果籽往往随排泄系统完整排出,其营养物质未被人体吸收即排出体外;目前也有部分火龙果加工成果汁、果酒等产品,但是果汁、果酒等产品在制作时通常都需要将火龙果籽分离去除,从而造成了火龙果的营养成分损失,因此亟需研发一种口感好、营养成分充足的火龙果加工产品,丰富火龙果的销售渠道,提高火龙果产品利用率。
【发明内容】
本发明的目的在于提供火龙果果冻爽及制备方法,解决现有技术中火龙果产品口感差及火龙果利用率低的问题,提高火龙果的附加价值。
为解决上述问题,本发明提供技术方案如下:
火龙果果冻爽,采用如下重量配比的配方:火龙果汁10-15份,葡萄汁3-5份,果冻粒5-10份,葡萄干5-10份,结冷胶0.2-0.3份,卡拉胶0.2-0.3份,糖10-15份,苹果酸0.1-0.3份,蒸馏水55-70份;所述的果冻粒由粉碎状火龙果籽、卡拉胶、魔芋胶、糖、苹果酸、蒸馏水制成。
如上所述的火龙果果冻爽,所述的果冻粒采用如下重量配比的配方:粉碎状火龙果籽30-40份、卡拉胶0.3-0.8份、魔芋胶0.1-0.4份、糖10-15份、苹果酸0.1-0.3份、蒸馏水50-60份。
如上所述的火龙果果冻爽,所述的果冻粒中卡拉胶与魔芋胶重量配比为2:1。
如上所述的火龙果果冻爽,所述的粉碎状火龙果籽粒径小于0.1mm。
火龙果果冻爽的制备方法,包括如下步骤:
1)火龙果汁的制备:挑选成熟度好、新鲜无霉变的火龙果,将火龙果清洗干净、去皮和切块,将火龙果块放入榨汁机中连续榨汁2min,过滤得火龙果果汁和火龙果籽;
2)葡萄汁的制备:挑选成熟度好、新鲜无霉变的葡萄,将葡萄清洗干净,切块,将葡萄块放入榨汁机中连续榨汁2min,过滤得葡萄汁;
3)果冻粒的制备:将火龙果籽研磨成粒径小于0.1mm的粉碎状火龙果籽,将卡拉胶、魔芋胶和糖和蒸馏水按照配比混合并搅拌均匀后加热煮沸并充分溶解,除去上层泡沫,待冷却到70℃时按配比加入苹果酸和粉末状的火龙果籽,搅拌均匀后倒入无菌模具中冷却到室温,切成小颗粒;
4)混合匀质:将火龙果汁、葡萄汁、结冷胶、卡拉胶、糖、苹果酸和蒸馏水按照配比混合,倒入匀质机中匀质2-3min后过滤,加入果冻粒和葡萄干,搅拌均匀倒入无菌容器中;
5)灌装封口;
6)灭菌冷却。
如上所述的火龙果果冻爽的制备方法,所述步骤1和步骤2榨汁前将切好的火龙果和葡萄分别放入0.5%的抗坏血酸中浸泡10-15min。
如上所述的火龙果果冻爽的制备方法,所述步骤1和步骤2中榨汁前将浸泡好的火龙果和葡萄分别放入热水中烫2min。
如上所述的火龙果果冻爽的制备方法,所述的步骤3中煮沸后保持90℃以上温度保温5-6min。
如上所述的火龙果果冻爽的制备方法,所述的步骤5中灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃。
如上所述的火龙果果冻爽的制备方法,所述的步骤6中灭菌时将封口的瓶子在常压80℃-85℃的温度下灭菌30min。
与现有技术相比,本发明有以下优点:
1、本发明提供的火龙果果冻爽及制备方法,在制备时将火龙果籽研磨成粉碎状火龙果籽并制成小颗粒的果冻粒,打开了火龙果籽的表层纤维结构,有利于火龙果籽中营养成分释放,促进了火龙果籽中富含的花生四烯酸被人体吸收,有利于促进神经内分泌加快海马区神经元细胞生长,增强记忆力;促进火龙果籽中富含的不饱和脂肪酸和白蛋白被人体吸收,有利于白蛋白与人体内的重金属离子结合,通过排泄系统排出体外。同时果冻粒爽口弹牙,与软糯质香甜的葡萄干形成新奇独特的口感,刺激口腔感官和味蕾,促进人体多巴胺释放,给人愉悦的食用体验,而且将火龙果汁与葡萄汁有机结合,葡萄汁中独特的香甜口感弥补了火龙果汁风味不足的弱点,同时加入了酸度大但味道柔和的苹果酸,使果冻爽整体口感酸甜可口,整体风味得到提升。
2、本发明提供的火龙果果冻爽及制备方法,将火龙果籽制成果冻粒,能将火龙果籽中的白蛋白、纤维质、花青素等营养成分保留,提高火龙果的利用率;葡萄汁中富含果酸、矿物质钙、钾、磷、铁以及多种维生素和多种人体所需的氨基酸,对神经衰弱、疲劳过度大有裨益;而苹果酸有利于氨基酸吸收,与葡萄相辅相成;另外葡萄干中糖和铁的含量较高,是妇女、儿童和体弱贫血者的滋补佳品,多种原料有机结合,极大丰富了火龙果果冻爽的营养成分,另外,将火龙果制成火龙果果冻爽,有利于延长火龙果中的花生四烯酸、白蛋白等营养成分的保存时间,使营养物质得到更有效的利用。
3、本发明提供的火龙果果冻爽及制备方法,在榨汁前将火龙果和葡萄分别放入0.5%的抗坏血酸中浸泡10-15min,随后放入热水中热烫2min,不仅保持了火龙果和葡萄原有的色泽,而且能保留火龙果和葡萄的营养成分。
【具体实施方式】
下面将对本发明实施例中的技术方案进行清楚、完整的描述,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明的保护范围。
实施例1:本实施例提供一种火龙果果冻爽及制备方法。
火龙果果冻爽,采用如下重量配比的配方:火龙果汁10份,葡萄汁5份,果冻粒5份,葡萄干5份,结冷胶0.2份,卡拉胶0.2份,糖10份,苹果酸0.1份,蒸馏水65份;所述的果冻粒由粉碎状火龙果籽、卡拉胶、魔芋胶、糖、苹果酸、蒸馏水制成。
具体的,所述的果冻粒采用如下重量配比的配方:粉碎状火龙果籽30份、卡拉胶0.56份、魔芋胶0.28份、糖10份、苹果酸0.1份、蒸馏水60份。其中所述的粉碎状火龙果籽粒径小于0.1mm。
火龙果果冻爽的制备方法,包括如下步骤:
1)火龙果汁的制备:挑选成熟度好、新鲜无霉变的火龙果,将火龙果清洗干净、去皮和切块,将切好的火龙果放入0.5%的抗坏血酸中浸泡10min,将浸泡好的火龙果放入60℃的热水中烫2min,捞出冷却后将火龙果块放入榨汁机中连续榨汁2min,用四层纱布过滤得火龙果果汁和火龙果籽;
2)葡萄汁的制备:挑选成熟度好、新鲜无霉变的葡萄,将葡萄清洗干净,切块,将切好的葡萄放入0.5%的抗坏血酸中浸泡10min,将浸泡好的葡萄放入60℃的热水中烫2min,将葡萄块捞出冷却后放入榨汁机中连续榨汁2min,用四层纱布过滤得葡萄汁;
3)果冻粒的制备:将火龙果籽研磨成粒径小于0.1mm的粉碎状火龙果籽,将卡拉胶、魔芋胶和糖和蒸馏水按照配比混合并搅拌均匀后加热煮沸并保持90℃以上温度保温6min充分溶解,除去上层泡沫,待冷却到70℃时按配比加入苹果酸和粉末状的火龙果籽,搅拌均匀后倒入无菌模具中冷却到室温,切成小颗粒;
4)混合匀质:将火龙果汁、葡萄汁、结冷胶、卡拉胶、糖、苹果酸和蒸馏水按照配比混合,倒入匀质机中匀质3min后用四层纱布过滤,加入果冻粒和葡萄干,搅拌均匀倒入无菌容器中;
5)灌装封口:灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃;
6)灭菌冷却:所述的步骤6中灭菌时将封口的瓶子在常压85℃的温度下灭菌30min后迅速用冷水冷却至室温。
实施例2:本实施例提供一种火龙果果冻爽及制备方法。
火龙果果冻爽,采用如下重量配比的配方:火龙果汁15份,葡萄汁3份,果冻粒10份,葡萄干10份,结冷胶0.3份,卡拉胶0.3份,糖12份,苹果酸0.3份,蒸馏水70份;所述的果冻粒由粉碎状火龙果籽、卡拉胶、魔芋胶、糖、苹果酸、蒸馏水制成。
具体的,所述的果冻粒采用如下重量配比的配方:粉碎状火龙果籽40份、卡拉胶0.7份、魔芋胶0.35份、糖10份、苹果酸0.2份、蒸馏水50份。其中所述的粉碎状火龙果籽粒径小于0.1mm。
火龙果果冻爽的制备方法,包括如下步骤:
1)火龙果汁的制备:挑选成熟度好、新鲜无霉变的火龙果,将火龙果清洗干净、去皮和切块,将切好的火龙果放入0.5%的抗坏血酸中浸泡10min,将浸泡好的火龙果放入60℃的热水中烫2min,捞出冷却后将火龙果块放入榨汁机中连续榨汁2min,用四层纱布过滤得火龙果果汁和火龙果籽;
2)葡萄汁的制备:挑选成熟度好、新鲜无霉变的葡萄,将葡萄清洗干净,切块,将切好的葡萄放入0.5%的抗坏血酸中浸泡10min,将浸泡好的葡萄放入60℃的热水中烫2min,将葡萄块捞出冷却后放入榨汁机中连续榨汁2min,用四层纱布过滤得葡萄汁;
3)果冻粒的制备:将火龙果籽研磨成粒径小于0.1mm的粉碎状火龙果籽,将卡拉胶、魔芋胶和糖和蒸馏水按照配比混合并搅拌均匀后加热煮沸并保持90℃以上温度保温5min充分溶解,除去上层泡沫,待冷却到70℃时按配比加入苹果酸和粉末状的火龙果籽,搅拌均匀后倒入无菌模具中冷却到室温,切成小颗粒;
4)混合匀质:将火龙果汁、葡萄汁、结冷胶、卡拉胶、糖、苹果酸和蒸馏水按照配比混合,倒入匀质机中匀质2min后用四层纱布过滤,加入果冻粒和葡萄干,搅拌均匀倒入无菌容器中;
5)灌装封口:灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃;
6)灭菌冷却:所述的步骤6中灭菌时将封口的瓶子在常压80℃-85℃的温度下灭菌30min后迅速用冷水冷却至室温。
取上述实施例1和实施例2中的火龙果果冻爽,用于下列风味口感评价试验分析:
一、试验对象:选取年龄10-59的下列人群100例,其中年龄段按10-19、20-29、30-39、40-49、50-59划分,各年龄段选取20例食用后按照评价标准进行评分。
二、评价标准:按照色泽(20分)、风味(20分)、粘稠度(30分)、口感(30分)来对火龙果果冻爽进行感官评价,满分100分,标准见表1。
表1火龙果果冻爽感官评分标准
三、试验结果:
本发明实施例1提供的火龙果果冻爽在10-19年龄段平均评分为92.5分,在20-29年龄段平均评分为91.2分,在30-39年龄段平均评分为88.3分,在40-49年龄段平均评分为85.1分、在50-59年龄段平均评分为86.0分,总体平均评分为88.6分。
本发明实施例2提供的火龙果果冻爽在10-19年龄段平均评分为90.3分,在20-29年龄段平均评分为89.5分,在30-39年龄段平均评分为88.5分,在40-49年龄段平均评分为84.6分、在50-59年龄段平均评分为80.4分,总体平均评分为86.7分。
四、结论:本发明提供的火龙果果冻爽颜色鲜亮、均匀一致,有宜人的果香味,酸甜比例适宜,且流动性好容易倒出,其中的火龙果果冻粒爽口有嚼劲,口感清爽,受到各年龄段人群喜爱。
选取实施例1和实施例2及对照组的火龙果果冻爽中的果冻粒,加采用氯仿甲醇法提油,并采用气相色谱检测分析,结果如表2所示:
表2果冻粒中花生四烯酸含量
由表2可以看出,实施例1和实施例2中均含有花生四烯酸,本发明提供的火龙果果冻爽及制备方法能将火龙果籽中营养成分花生四烯酸释放并利于被人体吸收。
本发明提供的火龙果果冻爽及制备方法,在制备时将火龙果籽研磨成粉碎状火龙果籽并制成小颗粒的果冻粒,打开了火龙果籽的表层纤维结构,有利于火龙果籽中营养成分释放,促进了火龙果籽中富含的花生四烯酸被人体吸收,有利于促进神经内分泌加快海马区神经元细胞生长,增强记忆力;促进火龙果籽中富含的不饱和脂肪酸和白蛋白被人体吸收,有利于白蛋白与人体内的重金属离子结合,通过排泄系统排出体外。同时果冻粒爽口弹牙,与软糯质香甜的葡萄干形成新奇独特的口感,刺激口腔感官和味蕾,促进人体多巴胺释放,给人愉悦的食用体验,而且将火龙果汁与葡萄汁有机结合,葡萄汁中独特的香甜口感弥补了火龙果汁风味不足的弱点,同时加入了酸度大但味道柔和的苹果酸,使果冻爽整体口感酸甜可口,整体风味得到提升。
本发明提供的火龙果果冻爽及制备方法,将火龙果籽制成果冻粒,能将火龙果籽中的白蛋白、纤维质、花青素等营养成分保留,提高火龙果的利用率;葡萄汁中富含果酸、矿物质钙、钾、磷、铁以及多种维生素和多种人体所需的氨基酸,对神经衰弱、疲劳过度大有裨益;而苹果酸有利于氨基酸吸收,与葡萄相辅相成;另外葡萄干中糖和铁的含量较高,是妇女、儿童和体弱贫血者的滋补佳品,多种原料有机结合,极大丰富了火龙果果冻爽的营养成分。另外,将火龙果制成火龙果果冻爽,有利于延长火龙果中的花生四烯酸、白蛋白等营养成分的保存时间,使营养物质得到更有效的利用。
本发明提供的火龙果果冻爽及制备方法,在榨汁前将火龙果和葡萄分别放入0.5%的抗坏血酸中浸泡10-15min,随后放入热水中热烫2min,不仅保持了火龙果和葡萄原有的色泽,而且能保留火龙果和葡萄的营养成分。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.火龙果果冻爽,其特征在于:采用如下重量配比的配方:火龙果汁10-15份,葡萄汁3-5份,果冻粒5-10份,葡萄干5-10份,结冷胶0.2-0.3份,卡拉胶0.2-0.3份,糖10-15份,苹果酸0.1-0.3份,蒸馏水55-70份;所述的果冻粒由粉碎状火龙果籽、卡拉胶、魔芋胶、糖、苹果酸、蒸馏水制成。
2.根据权利要求1所述的火龙果果冻爽,其特征在于:所述的果冻粒采用如下重量配比的配方:粉碎状火龙果籽30-40份、卡拉胶0.3-0.8份、魔芋胶0.1-0.4份、糖10-15份、苹果酸0.1-0.3份、蒸馏水50-60份。
3.根据权利要求2所述的火龙果果冻爽,其特征在于:所述的果冻粒中卡拉胶与魔芋胶重量配比为2:1。
4.根据权利要求1所述的火龙果果冻爽,其特征在于:所述的粉碎状火龙果籽粒径小于0.1mm。
5.制备权利要求1-4任一项所述的火龙果果冻爽的制备方法,其特征在于:包括如下步骤:
1)火龙果汁的制备:挑选成熟度好、新鲜无霉变的火龙果,将火龙果清洗干净、去皮和切块,将火龙果块放入榨汁机中连续榨汁2min,过滤得火龙果果汁和火龙果籽;
2)葡萄汁的制备:挑选成熟度好、新鲜无霉变的葡萄,将葡萄清洗干净,切块,将葡萄块放入榨汁机中连续榨汁2min,过滤得葡萄汁;
3)果冻粒的制备:将火龙果籽研磨成粒径小于0.1mm的粉碎状火龙果籽,将卡拉胶、魔芋胶和糖和蒸馏水按照配比混合并搅拌均匀后加热煮沸并充分溶解,除去上层泡沫,待冷却到70℃时按配比加入苹果酸和粉末状的火龙果籽,搅拌均匀后倒入无菌模具中冷却到室温,切成小颗粒;
4)混合匀质:将火龙果汁、葡萄汁、结冷胶、卡拉胶、糖、苹果酸和蒸馏水按照配比混合,倒入匀质机中匀质2-3min后过滤,加入果冻粒和葡萄干,搅拌均匀倒入无菌容器中;
5)灌装封口;
6)灭菌冷却。
6.根据权利要求5所述的火龙果果冻爽的制备方法,其特征在于:所述步骤1和步骤2榨汁前将切好的火龙果和葡萄分别放入0.5%的抗坏血酸中浸泡10-15min。
7.根据权利要求6所述的火龙果果冻爽的制备方法,其特征在于:所述步骤1和步骤2中榨汁前将浸泡好的火龙果和葡萄分别放入热水中烫2min。
8.根据权利要求5所述的火龙果果冻爽的制备方法,其特征在于:所述的步骤3中煮沸后保持90℃以上温度保温5-6min。
9.根据权利要求5所述的火龙果果冻爽的制备方法,其特征在于:所述的步骤5中灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃。
10.根据权利要求5所述的火龙果果冻爽的制备方法,其特征在于:所述的步骤6中灭菌时将封口的瓶子在常压80℃-85℃的温度下灭菌30min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010588029.1A CN111700252A (zh) | 2020-06-24 | 2020-06-24 | 火龙果果冻爽及制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010588029.1A CN111700252A (zh) | 2020-06-24 | 2020-06-24 | 火龙果果冻爽及制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111700252A true CN111700252A (zh) | 2020-09-25 |
Family
ID=72542172
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010588029.1A Pending CN111700252A (zh) | 2020-06-24 | 2020-06-24 | 火龙果果冻爽及制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111700252A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304862A (zh) * | 2014-09-17 | 2015-01-28 | 南宁振企农业科技开发有限公司 | 一种火龙果果冻及其制备方法 |
CN106509755A (zh) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | 一种白肉火龙果/兰香子果冻及其制备方法 |
CN107772185A (zh) * | 2017-10-19 | 2018-03-09 | 吴莹 | 葡萄火龙果汁的制备方法 |
CN108378330A (zh) * | 2018-05-01 | 2018-08-10 | 王玉强 | 一种火龙果果冻加工方法 |
-
2020
- 2020-06-24 CN CN202010588029.1A patent/CN111700252A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304862A (zh) * | 2014-09-17 | 2015-01-28 | 南宁振企农业科技开发有限公司 | 一种火龙果果冻及其制备方法 |
CN106509755A (zh) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | 一种白肉火龙果/兰香子果冻及其制备方法 |
CN107772185A (zh) * | 2017-10-19 | 2018-03-09 | 吴莹 | 葡萄火龙果汁的制备方法 |
CN108378330A (zh) * | 2018-05-01 | 2018-08-10 | 王玉强 | 一种火龙果果冻加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101544939B (zh) | 红阳猕猴桃酒及其制备方法 | |
CN107307359A (zh) | 一种苹果果酱及其制备方法 | |
CN113317468A (zh) | 一种玫瑰葡萄复配果冻及其制作方法 | |
CN105285603A (zh) | 一种火龙果饮料 | |
CN104970278A (zh) | 一种猕猴桃营养果冻及其制作方法 | |
KR20140013708A (ko) | 블루베리 호두 찐빵 및 그 제조방법 | |
KR20170036886A (ko) | 배, 석세포 및 딸기를 이용한 음료의 제조방법 | |
CN107094973A (zh) | 一种开胃健脾果脯及其制备方法 | |
CN111280417A (zh) | 一种富含膳食纤维的双层多味果冻及其制备方法 | |
CN107212095B (zh) | 一种白果高钙乳饮品及其制备方法 | |
CN110150516A (zh) | 一种白萝卜米露饮料及制备方法 | |
CN102370017A (zh) | 一种青梅水果茶及其制备方法 | |
RU2370103C1 (ru) | Способ производства джема из морских водорослей | |
CN111700252A (zh) | 火龙果果冻爽及制备方法 | |
CN111728107A (zh) | 火龙果复合果汁饮料及制备方法 | |
CN103766683A (zh) | 桃花果酱及其制备方法 | |
CN108419966B (zh) | 一种番茄猕猴桃复合果蔬汁及其生产工艺 | |
CN106666563A (zh) | 一种李子腌制品及其腌制方法 | |
CN106538909A (zh) | 一种新型黑蒜蓝莓及奇异果果汁混合饮品及其加工方法 | |
CN106418523A (zh) | 一种稳定型软枣猕猴桃功能保健凝乳 | |
CN110916025A (zh) | 一种沙棘复合果汁饮料及其制作方法 | |
CN112167578A (zh) | 一款天然的魔芋果冻的制作方法 | |
CN111374286A (zh) | 一种蜂蜜柠檬无花果果酱配方及其制备方法 | |
CN110692927A (zh) | 一种百合布丁及其制备方法 | |
CN105795173A (zh) | 一种新鲜草莓酱罐头的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200925 |
|
RJ01 | Rejection of invention patent application after publication |