CN113662200A - Method for preparing red bayberry dietary fiber - Google Patents
Method for preparing red bayberry dietary fiber Download PDFInfo
- Publication number
- CN113662200A CN113662200A CN202110961693.0A CN202110961693A CN113662200A CN 113662200 A CN113662200 A CN 113662200A CN 202110961693 A CN202110961693 A CN 202110961693A CN 113662200 A CN113662200 A CN 113662200A
- Authority
- CN
- China
- Prior art keywords
- red bayberry
- fiber
- sterilization
- dietary
- residue
- 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
- 244000132436 Myrica rubra Species 0.000 title claims abstract description 44
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 34
- 239000000835 fiber Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000005855 radiation Effects 0.000 claims abstract description 16
- 239000011261 inert gas Substances 0.000 claims abstract description 13
- 239000006228 supernatant Substances 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 5
- 231100000252 nontoxic Toxicity 0.000 claims description 5
- 230000003000 nontoxic effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract description 23
- 235000009134 Myrica cerifera Nutrition 0.000 abstract description 23
- 244000269152 Myrica pensylvanica Species 0.000 abstract description 23
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract description 23
- 230000002542 deteriorative effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 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
- 239000002699 waste material 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for preparing red bayberry dietary fiber. A method for preparing red bayberry dietary fiber comprises the following steps: (1) impurity removal process: according to VResidue of rice:VClean waterUniformly mixing the waxberry residue and clear water according to the volume ratio of (1-5), clarifying, and removing supernatant to obtain fiber pulp; (2) according to VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol according to the volume ratio of (0.3-5), precipitating, removing supernatant, and repeating for 2-5 times to obtain wet red bayberry fiber; (3) drying the wet red bayberry fibers in an inert gas flow at the temperature of-10-70 ℃ to be absolutely dry to obtain red bayberry dietary fibers; (4) the red bayberry dietary fiber is sequentially subjected to radiation sterilization, ultraviolet sterilization and microwave sterilization treatment, and canned by using a light-tight bottle, so that the obtained red bayberry dietary fiber is kept from going bad. The invention recycles the waxberry pomace.
Description
Technical Field
The invention belongs to the technical field of red bayberry pomace recycling, and particularly relates to a method for preparing red bayberry dietary fiber.
Background
The waxberry has unique flavor, has more than 2000 years of planting history, is widely distributed in middle and lower reaches of Yangtze river and southwest provinces, contains rich nutrients such as iron, magnesium, vitamins and the like in waxberry pulp, is a fruit suitable for various crowds to eat, but has short maturation period and extremely low storage tolerance, so the waxberry is often processed into products such as sauce (juice), wine, dried fruits (preserved fruits) and the like except fresh food. Some byproducts are generated in the processing process, such as the waxberry dregs (about 10% of the total weight of waxberries) generated in a large amount in the production process of waxberry juice, and the traditional processing method does not fully utilize the waxberry dregs, thereby causing the waste of waxberry pulp raw materials.
The red bayberry pomace mainly comprises cell wall tissues, a small amount of kernels and fruit stalks, is rich in nutrition, contains a large amount of phenolic substances, anthocyanin and high-quality dietary fiber, and also comprises components with an antioxidant effect. Wherein the dietary fiber has physiological functions of preventing constipation and colon cancer, reducing serum cholesterol, preventing coronary arteriosclerosis, reducing blood sugar, preventing diabetes, preventing obesity, etc. Modern people are increasingly focusing on dietary fiber supplementation.
Although the preparation of the red bayberry slag into the dietary fiber has been reported, the preparation method is complex, and the nutrition of the red bayberry slag cannot be effectively and comprehensively utilized.
Disclosure of Invention
The invention aims to solve the technical problem of recycling of waxberry pomace. Therefore, the invention provides a preparation method of waxberry, which can obtain the waxberry dietary fiber without complex methods such as enzymolysis and the like due to the synergistic effect of the steps, and simultaneously preserve various nutritional ingredients in the waxberry dietary fiber.
According to one aspect of the invention, the invention provides a method for preparing red bayberry dietary fiber, which is used for preparing dietary fiber by using residue after squeezing red bayberry juice, and comprises the following steps:
(1) impurity removal process: according to VResidue of rice:VClean water1: 1-5 by volumeUniformly mixing the residues with clear water, clarifying, and removing supernatant to obtain fiber pulp;
(2) according to VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol according to the volume ratio of 1: 0.3-5, precipitating, removing supernatant, and repeating for 2-5 times to obtain wet red bayberry fiber;
(3) drying the wet red bayberry fibers in an inert gas flow at the temperature of-10-70 ℃ until the wet red bayberry fibers are completely dried to obtain red bayberry dietary fibers;
(4) sequentially performing radiation sterilization, ultraviolet sterilization and microwave sterilization on the red bayberry dietary fibers, canning by using a light-tight bottle, introducing inert gas, sealing the bottle mouth, and refrigerating at the temperature of below 20 ℃ to keep the red bayberry dietary fibers from going bad;
the clear water is required to be sterile and nontoxic;
the residue is required to be free of mildew and rot;
the wavelength of ultraviolet rays in the ultraviolet sterilization is about 260 nm;
the radiation source for radiation sterilization is Co 60-gamma rays;
the microwave wavelength in the wave sterilization is 1-0.001 m, and the frequency is 300 MHz-300 GHz;
the inert gas is at least one of nitrogen, carbon dioxide and inert gas;
the edible alcohol refers to food-grade alcohol with the mass percentage concentration of 70-100%.
The method adopts the measures of multiple sterilization, inert gas protection, low-temperature storage and the like, not only can keep the red bayberry dietary fiber fresh, but also has the advantages of easy operation, low cost, flexible use, wide application prospect and great market development potential.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
The embodiment prepares the red bayberry dietary fiber, and the specific process comprises the following steps:
(1) impurity removal process: according to VResidue of rice:VClean waterUniformly mixing the waxberry residue and clear water in a volume ratio of 1:1, clarifying, and removing supernatant to obtain fiber pulp;
(2) according to volume ratio VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol at a ratio of 1:0.3, precipitating, removing supernatant, and repeating for 2 times to obtain wet waxberry fiber;
(3) drying wet red bayberry fibers in an inert gas flow at the temperature of-10 ℃ to be absolutely dry to obtain red bayberry dietary fibers;
(4) sequentially performing radiation sterilization, ultraviolet sterilization and microwave sterilization on the red bayberry dietary fiber, canning by using an opaque bottle, introducing nitrogen gas, sealing the bottle mouth, and refrigerating at the temperature of below 20 ℃ to keep the red bayberry dietary fiber from deteriorating. Wherein: the clear water is required to be sterile and nontoxic; the waxberry residues are not required to be mildewed or rotten; ultraviolet wavelength is about 260nm in ultraviolet sterilization; the radiation source for radiation sterilization is Co 60-gamma rays; in wave sterilization, the wavelength of the microwave is 1m, and the frequency is 300 MHz; the edible alcohol refers to food-grade alcohol with the mass percentage concentration of 70%.
Example 2
The embodiment prepares the red bayberry dietary fiber, and the specific process comprises the following steps:
(1) impurity removal process: according to VResidue of rice:VClean waterUniformly mixing the waxberry residue and clear water in a volume ratio of 1:5, clarifying, and removing supernatant to obtain fiber pulp;
(2) according to volume ratio VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol at a ratio of 1:2, precipitating, removing supernatant, and repeating for 3 times to obtain wet waxberry fiber;
(3) drying wet red bayberry fibers in an inert gas flow at 20 ℃ to be absolutely dry to obtain red bayberry dietary fibers;
(4) sequentially performing radiation sterilization, ultraviolet sterilization and microwave sterilization on the red bayberry dietary fiber, canning by using an opaque bottle, introducing helium gas, sealing the bottle mouth, and refrigerating at the temperature of below 20 ℃ to keep the red bayberry dietary fiber from deteriorating. Wherein: the clear water is required to be sterile and nontoxic; the waxberry residues are not required to be mildewed or rotten; ultraviolet wavelength is about 260nm in ultraviolet sterilization; the radiation source for radiation sterilization is Co 60-gamma rays; the microwave wavelength in wave sterilization is 0.005m, and the frequency is 300 GHz; the edible alcohol refers to food-grade alcohol with the mass percentage concentration of 100%.
Example 3
The embodiment prepares the red bayberry dietary fiber, and the specific process comprises the following steps:
(1) impurity removal process: according to VResidue of rice:VClean waterUniformly mixing the waxberry residue and clear water in a volume ratio of 1:5, clarifying, and removing supernatant to obtain fiber pulp;
(2) according to volume ratio VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol at a ratio of 1:5, precipitating, removing supernatant, and repeating for 3 times to obtain wet waxberry fiber;
(3) drying wet fructus Myricae Rubrae fiber in 70 deg.C inert gas flow to completely dry to obtain fructus Myricae Rubrae dietary fiber;
(4) sequentially performing radiation sterilization, ultraviolet sterilization and microwave sterilization on the red bayberry dietary fiber, canning by using a light-tight bottle, introducing carbon dioxide gas, sealing the bottle mouth, and refrigerating at the temperature of below 20 ℃ to keep the red bayberry dietary fiber from deteriorating. Wherein: the clear water is required to be sterile and nontoxic; the waxberry residues are not required to be mildewed or rotten; ultraviolet wavelength is about 260nm in ultraviolet sterilization; the radiation source for radiation sterilization is Co 60-gamma rays; in wave sterilization, the wavelength of the microwave is 0.01m, and the frequency is 400 MHz; the edible alcohol is food grade alcohol with the mass percentage concentration of 80%.
Claims (1)
1. The preparation method of the red bayberry dietary fiber is characterized by preparing the dietary fiber by utilizing residue after squeezing red bayberry juice, and comprises the following steps:
(1) impurity removal process: according to VResidue of rice:VClean waterUniformly mixing the residue with clear water according to the volume ratio of 1: 1-5, clarifying, and removing supernatant to obtain fiber pulp;
(2) according to VFiber pulp:VEdible alcoholUniformly mixing the fiber pulp with edible alcohol according to the volume ratio of 1: 0.3-5, precipitating, removing supernatant, and repeating for 2-5 times to obtain wet red bayberry fiber;
(3) drying the wet red bayberry fibers in an inert gas flow at the temperature of-10-70 ℃ until the wet red bayberry fibers are completely dried to obtain red bayberry dietary fibers;
(4) sequentially performing radiation sterilization, ultraviolet sterilization and microwave sterilization on the red bayberry dietary fibers, canning by using a light-tight bottle, introducing inert gas, sealing the bottle mouth, and refrigerating at the temperature of below 20 ℃ to keep the red bayberry dietary fibers from going bad;
the clear water is required to be sterile and nontoxic;
the residue is required to be free of mildew and rot;
the wavelength of ultraviolet rays in the ultraviolet sterilization is about 260 nm;
the radiation source for radiation sterilization is Co 60-gamma rays;
the microwave wavelength in the wave sterilization is 1-0.001 m, and the frequency is 300 MHz-300 GHz;
the inert gas is at least one of nitrogen, carbon dioxide and inert gas;
the edible alcohol refers to food-grade alcohol with the mass percentage concentration of 70-100%.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110961693.0A CN113662200A (en) | 2021-08-20 | 2021-08-20 | Method for preparing red bayberry dietary fiber |
| NL2030181A NL2030181A (en) | 2021-08-20 | 2021-12-17 | Method for preparing waxberry dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110961693.0A CN113662200A (en) | 2021-08-20 | 2021-08-20 | Method for preparing red bayberry dietary fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113662200A true CN113662200A (en) | 2021-11-19 |
Family
ID=78544604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110961693.0A Pending CN113662200A (en) | 2021-08-20 | 2021-08-20 | Method for preparing red bayberry dietary fiber |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN113662200A (en) |
| NL (1) | NL2030181A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077182A (en) * | 2007-06-26 | 2007-11-28 | 浙江大学 | Technology for preparing functional dietary fiber through myrica ruba marc enzymolysis |
| CN112617145A (en) * | 2020-12-08 | 2021-04-09 | 承德瑞泰食品有限公司 | Hawthorn dietary fiber and preparation method thereof |
-
2021
- 2021-08-20 CN CN202110961693.0A patent/CN113662200A/en active Pending
- 2021-12-17 NL NL2030181A patent/NL2030181A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077182A (en) * | 2007-06-26 | 2007-11-28 | 浙江大学 | Technology for preparing functional dietary fiber through myrica ruba marc enzymolysis |
| CN112617145A (en) * | 2020-12-08 | 2021-04-09 | 承德瑞泰食品有限公司 | Hawthorn dietary fiber and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| NL2030181A (en) | 2022-03-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2362324C1 (en) | Production method of mashed products based on artichoke for dietary feeding | |
| RU2338379C1 (en) | Method of production of pure-like mushroom solyanka | |
| RU2341963C1 (en) | Method of production of pure-like vegetable concentrate | |
| RU2346445C1 (en) | Vegetable paste preparation method | |
| CN105211985B (en) | A kind of fructose syrup and method of the sucrose coordinate system for high-quality fruit juice underflow | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN103892225A (en) | Rapid production method of flavored pickled vegetables | |
| RU2341965C1 (en) | Method of production of tomato souce | |
| CN104651208A (en) | Roxburgh rose seasoning vinegar and production method thereof | |
| CN1364873A (en) | Process for brewing organge fruit vinegar | |
| CN112244248A (en) | Method for improving yam slice drying rate based on ultrasonic-assisted color protection combined cycle freeze-thaw pretreatment | |
| CN113647534A (en) | Apple dietary fiber beverage and preparation method thereof | |
| CN103494290A (en) | Method for processing eriobotrya japonica juice | |
| RU2338380C1 (en) | Method of production of tomato pure-like concentrate "adjika" | |
| CN1303907C (en) | Production method of plum juice infused cabbage | |
| RU2337556C1 (en) | Method of manufacturing eggplant puree-like vegetable concentrate | |
| KR20170064817A (en) | A manufacturing method of fermented liquor using aronia melanocarpa | |
| CN105524796A (en) | Brewing method of kiwi fruit local wine | |
| CN106922824A (en) | A kind of method prepared using lyophilized fruit vegetable powder rich in Vc with carotenoid milk piece | |
| CN113662200A (en) | Method for preparing red bayberry dietary fiber | |
| CN104544293A (en) | Diet sea cucumber can and processing method thereof | |
| CN103351966A (en) | Processing method of blackberry-containing rice wine | |
| CN111296794A (en) | Processing method of superfine tomato powder | |
| CN113180164A (en) | Passion fruit and vegetable juice formula and processing technology thereof | |
| RU2337554C1 (en) | Method of manufacturing puree-like vegetable concentrate |
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: 20211119 |
|
| RJ01 | Rejection of invention patent application after publication |