CN112544832A - Preparation method of algae fiber fruit sand - Google Patents
Preparation method of algae fiber fruit sand Download PDFInfo
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- CN112544832A CN112544832A CN202011358118.3A CN202011358118A CN112544832A CN 112544832 A CN112544832 A CN 112544832A CN 202011358118 A CN202011358118 A CN 202011358118A CN 112544832 A CN112544832 A CN 112544832A
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- Prior art keywords
- fruit
- gel
- preparing
- preparation
- sand
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 57
- 239000004576 sand Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000195493 Cryptophyta Species 0.000 title claims abstract description 18
- 239000000835 fiber Substances 0.000 title claims abstract description 15
- 239000000499 gel Substances 0.000 claims abstract description 31
- 239000007863 gel particle Substances 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000007670 refining Methods 0.000 claims abstract description 3
- 241000199919 Phaeophyceae Species 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 230000002427 irreversible effect Effects 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000013572 fruit purees Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims 1
- 235000010492 gellan gum Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000013569 fruit product Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 244000288157 Passiflora edulis Species 0.000 description 3
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- 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
Abstract
The invention discloses a preparation method of algae fiber fruit sand, and relates to the technical field of food processing. The preparation method comprises the following steps: firstly, preparing gel particles, namely refining the gel jelly into gel particles with certain particle sizes by food processing equipment; secondly, preparing a fruit paste system, mixing the prepared gel particles with fruit pulp/powder, a fruit paste system stabilizer and seasoning raw materials respectively, and stirring uniformly; then filling and sterilizing, namely filling the fruit jam system into a certain package through a filling machine for sterilization; and finally, cooling, sterilizing and then cooling to obtain the algal cellulose fruit sand. The fruit paste prepared by the preparation method disclosed by the invention is good in taste and rich in nutrition, has the mouth feel of the moist and elastic granules with the sand, and is convenient to eat; the product of the invention has long quality guarantee period, simple process flow and low energy consumption, and is a preparation method of the algae fiber fruit sand suitable for industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of algae fiber fruit sand.
Background
The fruit is rich in nutrition and pleasant in taste, and various fruit products are deeply favored by consumers. Common fruit products comprise fruit juice, fruit pulp, fruit paste, cans, fruit powder, dried fruits, preserved fruits and the like, an innovative fruit product is developed, the types of the existing fruit products are enriched, brand new unique taste experience is provided for consumers, and the novel fruit product has great market value.
With the pursuit of consumers for innovative food, fruit puree, fruit juice and the like on the market can not meet the requirements of the consumers at present, the fruit paste has rich nutrient substances and is sour, sweet and delicious, the product has the moist and elastic granular mouthfeel of the fruit paste, and brand new experience can be brought to the consumers. Therefore, it is necessary to develop a preparation method of fruit paste.
Disclosure of Invention
The invention aims to provide a preparation method of algae fiber fruit paste, and the fruit paste prepared by the method has good taste, rich nutrition, moist and elastic granular taste with sand, long shelf life and convenient eating.
In order to achieve the purpose, the invention brings the following beneficial technical effects:
the preparation method of the algae fiber fruit sand sequentially comprises the following steps:
s1 preparation of gel particles
Refining the gel jelly into gel particles with a certain particle size by food processing equipment;
s2 preparation of fruit jam system
Respectively mixing the gel particles obtained in the step S1 with fruit pulp/powder, a fruit sand system stabilizer and a seasoning raw material, and uniformly stirring;
s3, filling and sterilizing
Filling the fruit jam system into a certain package through a filling machine, and sterilizing;
s4, cooling
And (5) sterilizing and then cooling to obtain the algae fiber fruit sand.
In a preferred embodiment of the present invention, in step S1, the gel is a thermally irreversible gel.
In another preferred embodiment of the present invention, the thermally irreversible gel is one or more selected from the group consisting of alginate gel, konjac gel, gellan gel, and starch gel.
Further preferably, in step S1, the food processing apparatus is a chopper mixer, a colloid mill, or a breaker.
More preferably, in step S1, the gel particles have a particle size of 0.1 to 8 mm.
Preferably, in step S2, the fructose corn system stabilizer is one or more of brown algae dietary fiber powder, xanthan gum, sodium carboxymethylcellulose, or pectin.
Preferably, in step S2, the fruit pulp is one or more of fruit puree, fruit juice, or fruit concentrated juice.
Preferably, in step S3, the sterilization temperature is 80-100 ℃.
Compared with the prior art, the invention has the following beneficial technical effects:
(1) the algae fiber fruit paste processed by the method is a brand new product, is different from fruit juice and fruit paste, and is a new product which is prepared by utilizing gel jelly and fruit paste and has a brand new formula, a brand new process and a unique taste.
(2) The product of the invention not only has rich nutrition of fruit juice, but also has the mouth feel of the moist and elastic grains of sand, is sour, sweet and delicious, has lower energy, is rich in dietary fiber and vitamin and has certain health efficacy.
(3) The product of the invention has long quality guarantee period, simple process flow and low energy consumption, and is a preparation method of the algae fiber fruit sand suitable for industrial production.
Detailed Description
The invention provides a preparation method of algae fiber fruit sand, and in order to make the advantages and technical scheme of the invention clearer and clearer, the invention is described in detail with reference to specific embodiments.
The raw materials selected by the invention can be obtained from commercial sources.
The invention provides a preparation method of algae fiber fruit paste, which is characterized in that selected raw materials mainly comprise gel particles, fruit pulp/powder, a fruit paste system stabilizer and a seasoning raw material, wherein the gel particles and the fruit pulp/powder are used as the main raw materials for preparing the fruit paste, and the fruit paste system stabilizer and the seasoning raw material are used as auxiliary materials.
The gel particles are prepared from gel jelly by food processing equipment, and the gel jelly is a thermally irreversible gel, such as brown algae gel, konjak gel, gellan gel, natural gel or starch gel.
The food processing equipment can be used for processing the gel into gel particles with the particle size of 0.1-8 mm by using a chopping mixer, a colloid mill or a crusher, and the gel particles are different in size.
The fruit pulp mentioned in the invention is rich in nutrition such as passion fruit primary pulp, apple primary pulp, white peach primary pulp and the like.
The present invention will be described in detail with reference to specific examples.
Example 1:
a preparation method of passion fruit algae fine fruit sand comprises the following steps:
(1) preparing gel particles: preparing the brown algae gel into irregular gel particles with the particle size of 3mm by a colloid mill;
(2) preparing a fruit paste system: then mixing the gel particles, passion fruit raw pulp, fructose, momordica grosvenori powder and brown algae dietary fiber powder according to a certain proportion, and uniformly stirring;
(3) filling and sterilizing: filling into a packaging bag of 50g by a filling machine, and sterilizing under the sterilization conditions: the temperature is 95 ℃ and the time is 15 min.
(4) Cooling to obtain the final product.
Example 2:
a preparation method of apple algae fiber fruit paste comprises the following steps:
(1) preparing gel particles: making the konjac gel jelly into gel particles with the size of 1mm by a chopping and mixing machine;
(2) preparing a fruit paste system: then mixing the gel particles, the apple raw pulp, the momordica grosvenori powder, the stevioside and the sodium carboxymethyl cellulose according to a certain proportion, and uniformly stirring;
(3) filling and sterilizing: filling into a packaging bag of 30g by a filling machine, and sterilizing under the sterilization conditions: the temperature is 85 ℃ and the time is 20 min.
(4) Cooling to obtain the final product.
Example 3:
a preparation method of roxburgh rose algae fruit paste comprises the following steps:
(1) preparing gel particles: preparing the curdlan into gel particles with the size of 5mm by a crusher;
(2) preparing a fruit paste system: then mixing the gel particles, the rosa roxburghii tratt raw juice, the sucralose, the sodium citrate and the pectin according to a certain proportion, and uniformly stirring;
(3) filling and sterilizing: the packaging bag is filled into 60g of packaging bag through a filling machine, and sterilization is carried out under the following sterilization conditions: the temperature is 80 deg.C, and the time is 30 min.
(4) Cooling to obtain the final product.
Example 4:
a preparation method of the white peach algae fine fruit paste comprises the following steps:
(1) preparing gel particles: making the frozen gel into gel particles with the size of 6mm by a colloid mill;
(2) preparing a fruit paste system: then mixing the gel particles, the white peach raw juice, the white peach concentrated juice, citric acid, sucralose, brown algae dietary fiber powder, xanthan gum and the like according to a certain proportion, and uniformly stirring;
(3) filling and sterilizing: filling into a packaging bag of 100g by a filling machine, and sterilizing under the sterilization conditions: the temperature is 90 ℃ for 45 min.
(4) Cooling to obtain the final product.
The parts which are not described in the invention can be realized by taking the prior art as reference.
It should be noted that: any equivalents or obvious modifications thereof which may occur to persons skilled in the art and which are given the benefit of this description are deemed to be within the scope of the invention.
Claims (8)
1. The preparation method of the algae fiber fruit sand is characterized by sequentially comprising the following steps of:
s1 preparation of gel particles
Refining the gel jelly into gel particles with a certain particle size by food processing equipment;
s2 preparation of fruit jam system
Respectively mixing the gel particles obtained in the step S1 with fruit pulp/powder, a fruit sand system stabilizer and a seasoning raw material, and uniformly stirring;
s3, filling and sterilizing
Filling the fruit jam system into a certain package through a filling machine, and sterilizing;
s4, cooling
And (5) sterilizing and then cooling to obtain the algae fiber fruit sand.
2. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S1, the gel is a thermally irreversible gel.
3. The method for preparing the algal fibro-fruit sand according to claim 2, wherein the steps of: the heat irreversible gel is one or more of brown algae gel, konjak gel, gellan gum gel, natural gel or starch gel.
4. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S1, the food processing device is a chopper mixer, a colloid mill, or a breaker.
5. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S1, the particle size of the gel particles is 0.1-8 mm.
6. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S2, the fructose corn system stabilizer is one or more of brown algae dietary fiber powder, xanthan gum, sodium carboxymethylcellulose or pectin.
7. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S2, the fruit pulp is one or more of fruit puree, fruit juice, or fruit concentrated juice.
8. The method for preparing the algal fibro-fruit sand according to claim 1, wherein the steps of: in step S3, the sterilization temperature is 80-100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011358118.3A CN112544832A (en) | 2020-11-27 | 2020-11-27 | Preparation method of algae fiber fruit sand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011358118.3A CN112544832A (en) | 2020-11-27 | 2020-11-27 | Preparation method of algae fiber fruit sand |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544832A true CN112544832A (en) | 2021-03-26 |
Family
ID=75046302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011358118.3A Pending CN112544832A (en) | 2020-11-27 | 2020-11-27 | Preparation method of algae fiber fruit sand |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544832A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228297A (en) * | 2011-05-23 | 2011-11-02 | 福建省水产研究所 | Beverage with kelp polysaccharide dietary fiber gel particles and preparation method thereof |
| CN104187975A (en) * | 2014-08-25 | 2014-12-10 | 吴金霞 | Compound fruit and vegetable juice of konjac and strawberry and preparation method of compound fruit and vegetable juice |
-
2020
- 2020-11-27 CN CN202011358118.3A patent/CN112544832A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228297A (en) * | 2011-05-23 | 2011-11-02 | 福建省水产研究所 | Beverage with kelp polysaccharide dietary fiber gel particles and preparation method thereof |
| CN104187975A (en) * | 2014-08-25 | 2014-12-10 | 吴金霞 | Compound fruit and vegetable juice of konjac and strawberry and preparation method of compound fruit and vegetable juice |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210326 |
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