CN114468109A - Production and processing method of sweet osmanthus candy - Google Patents
Production and processing method of sweet osmanthus candy Download PDFInfo
- Publication number
- CN114468109A CN114468109A CN202011258243.7A CN202011258243A CN114468109A CN 114468109 A CN114468109 A CN 114468109A CN 202011258243 A CN202011258243 A CN 202011258243A CN 114468109 A CN114468109 A CN 114468109A
- Authority
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- China
- Prior art keywords
- osmanthus
- sweet osmanthus
- sweet
- fragrans
- sugar
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- Pending
Links
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 114
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 114
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 235000019082 Osmanthus Nutrition 0.000 claims description 32
- 241000333181 Osmanthus Species 0.000 claims description 32
- 239000011521 glass Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003086 colorant Substances 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 3
- 244000167125 Cinnamomum japonicum Species 0.000 description 2
- 235000002428 Cinnamomum japonicum Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- JXTPJDDICSTXJX-UHFFFAOYSA-N triacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC JXTPJDDICSTXJX-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000917739 Cinnamomum wilsonii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- YDLYQMBWCWFRAI-UHFFFAOYSA-N n-Hexatriacontane Natural products CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC YDLYQMBWCWFRAI-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- OLTHARGIAFTREU-UHFFFAOYSA-N triacontane Natural products CCCCCCCCCCCCCCCCCCCCC(C)CCCCCCCC OLTHARGIAFTREU-UHFFFAOYSA-N 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a production and processing method of sweet osmanthus sugar, which comprises the following steps: s1, picking sweet osmanthus; s2, screening; s3, sorting; s4, selecting; s5, cleaning; s6, draining; s7, slightly drying in the sun; s8, selecting a pickling tool; s9, pickling; s10 storage; s11 packaging; s12 warehousing; compared with the prior art, the invention has the beneficial effects that: the sweet osmanthus product has the advantages that the sweet osmanthus, the syrup and the white granulated sugar can be fully fused, the taste is fragrant and sweet, and the sweet osmanthus product is fragrant and sweet but not greasy.
Description
Technical Field
The invention relates to the field of food processing, in particular to a production and processing method of sweet osmanthus candy.
Background
The osmanthus fragrans is not only a famous and precious spice plant, but also a traditional Chinese medicinal material. The flower of the osmanthus is rich in nutrition, contains nutrient components such as carbohydrate, crude fiber, protein, fat and the like, and also contains the osmanthus alkyl, the triacontane and carotene indispensable to a human body; its medicinal value is described in Ben Cao gang mu of Li Shizhen, that is, the smell of flower is pungent, warm and non-toxic, and can promote the production of body fluid, remove odor and resolve phlegm, treat toothache due to pathogenic wind-fire, warm stomach, calm liver, tonify kidney, dispel cold and relieve hiccup. The traditional method for eating sweet osmanthus in China is long, and a plurality of sweet osmanthus processed products, such as sweet osmanthus wine, sweet osmanthus tea, sweet osmanthus moon cakes, sweet osmanthus rice cakes, sweet osmanthus sugar lotus roots and other sweet osmanthus seasonings, such as dry sweet osmanthus, sugar sauce sweet osmanthus, salty sweet osmanthus and the like, are available in the market at present. The sweet osmanthus product is popular with consumers due to unique taste, fresh and sweet aroma, bright color, rich nutrition, simple process and convenient eating. For example, patent application with publication number CN103082164 discloses a processing method of sugar sweet osmanthus flower, which comprises directly pouring boiling maltose syrup on the surface of sweet osmanthus flower to achieve the effects of deactivating enzymes and sterilizing, but has a large influence on the sensory quality of sweet osmanthus flower, petals are easy to wither, color and luster are changed, the appearance quality is poor, sweet osmanthus flower is directly contacted with air, aroma is easy to dissipate in the air at high temperature, the whole taste of sugar sweet osmanthus flower is greatly influenced, and sterilization treatment is not performed after packaging, so that the product is easy to deteriorate due to microbial infection in the storage process, and the storage period is shortened.
Disclosure of Invention
The present invention aims to overcome the above-mentioned shortcomings and provide a technical solution to solve the above-mentioned problems.
A production processing method of sweet osmanthus sugar comprises the following steps:
s1, picking sweet osmanthus: picking sweet osmanthus in sunny weather, and placing the picked sweet osmanthus by using a sieve;
s2, screening: screening the sweet osmanthus picked in the step S1 through a sieve, and picking out relatively coarse sweet osmanthus stalks;
s3, sorting: sorting the osmanthus flowers subjected to screening in the S2 according to colors, wherein the colors are orange, golden and white;
s4, selecting: selecting the osmanthus flowers subjected to color sorting in the S3, and selecting orange osmanthus flowers for processing;
s5, cleaning: cleaning the osmanthus selected in the S4, and lifting the osmanthus after cleaning;
s6, draining: draining the cleaned sweet osmanthus in the step S5, and placing the sweet osmanthus in a shade place;
s7, slightly drying: placing the osmanthus fragrans flowers subjected to water draining in the step S6 in the sun and slightly drying the osmanthus fragrans flowers for three to five minutes so as to drive the small insects hidden in the osmanthus fragrans flowers;
s8, selecting a pickling tool: selecting a clean and dry glass bottle, wherein the inside of the glass bottle is free of oil substances;
s9, pickling: paving a thick layer of sweet osmanthus flower at the bottom of the glass bottle selected in the step S8, paving a layer of white granulated sugar on the surface of the sweet osmanthus flower, paving a layer of sweet osmanthus flower, paving the white granulated sugar again, sequentially paving and stacking the sweet osmanthus flower layer by layer until the sweet osmanthus flower is paved and stacked to two thirds of the glass bottle, paving a plurality of sweet osmanthus flower layers, extruding the sweet osmanthus flower layers, and sealing the opening of the glass bottle through a preservative film;
s10 stores: placing the osmanthus cured in the S9 in a cool, dry and ventilated place for curing for a period of time to form the osmanthus sugar;
s11 packaging: vacuum packaging the sweet osmanthus sugar prepared by the step S10;
and S12 storage: and (5) boxing the sweet osmanthus candy sealed, compressed and packaged in the step (S11), and storing the sweet osmanthus candy in a storehouse.
As a further scheme of the invention: and in the S3, the orange osmanthus is orange osmanthus, the golden osmanthus is golden osmanthus, and the white osmanthus is silver osmanthus and four seasons osmanthus.
As a further scheme of the invention: and in the step S5, cleaning the sweet osmanthus through any one of purified water or cold boiled water.
As a further scheme of the invention: and in the step S6, draining the sweet osmanthus through gauze.
As a further scheme of the invention: and the packaging bag of the sweet osmanthus candy in the S11 is sterilized and disinfected, and is compressed and packaged by a vacuum machine.
As a further scheme of the invention: the inside of the storehouse in the S12 is cool, dry and ventilated.
Compared with the prior art, the invention has the beneficial effects that: the sweet osmanthus product has the advantages that the sweet osmanthus, the syrup and the white granulated sugar can be fully fused, the taste is fragrant and sweet, and the sweet osmanthus product is fragrant and sweet but not greasy.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, the production and processing method of the sweet osmanthus sugar comprises the following steps:
s1, picking sweet osmanthus: picking sweet osmanthus in sunny weather, and placing the picked sweet osmanthus by using a sieve;
s2, screening: screening the sweet osmanthus picked in the step S1 through a sieve, and picking out relatively coarse sweet osmanthus stalks;
s3, sorting: sorting the osmanthus fragrans screened in the S2 according to colors, wherein the colors are orange, golden and white, the orange osmanthus fragrans are osmanthus fragrans, the golden osmanthus fragrans are cinnamomum japonicum, and the white osmanthus fragrans are cinnamomum japonicum and cinnamomum wilsonii;
s4, selecting: selecting the osmanthus flowers subjected to color sorting in the S3, and selecting orange osmanthus flowers for processing;
s5, cleaning: cleaning the sweet osmanthus selected in the S4, lifting the sweet osmanthus after cleaning, and cleaning the sweet osmanthus by any one of purified water or cold boiled water;
s6, draining: draining the cleaned sweet osmanthus in the step S5, and placing the sweet osmanthus in a shade place, wherein the sweet osmanthus is drained through gauze;
s7, slightly drying: placing the osmanthus fragrans flowers subjected to water draining in the step S6 in the sun and slightly drying the osmanthus fragrans flowers for three to five minutes so as to drive the small insects hidden in the osmanthus fragrans flowers;
s8, selecting a pickling tool: selecting a clean and dry glass bottle, wherein the inside of the glass bottle is free of oil substances;
s9, pickling: paving a thick layer of sweet osmanthus flower at the bottom of the glass bottle selected in the step S8, paving a layer of white granulated sugar on the surface of the sweet osmanthus flower, paving a layer of sweet osmanthus flower, paving the white granulated sugar again, sequentially paving and stacking the sweet osmanthus flower layer by layer until the sweet osmanthus flower is paved and stacked to two thirds of the glass bottle, paving a plurality of sweet osmanthus flower layers, extruding the sweet osmanthus flower layers, and sealing the opening of the glass bottle through a preservative film;
s10 stores: placing the osmanthus cured in the S9 in a cool, dry and ventilated place for curing for a period of time to form the osmanthus sugar;
s11 packaging: vacuum packaging is carried out on the sweet osmanthus candy prepared in the step S10, the sweet osmanthus candy packaging bag is subjected to sterilization and disinfection treatment, and compression packaging is carried out through a vacuum machine;
and S12 storage: and (5) boxing the sweet osmanthus candy sealed, compressed and packaged in the step (S11), and storing the sweet osmanthus candy in a storehouse, wherein the storehouse is cool, dry and ventilated.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. The production and processing method of sweet osmanthus sugar is characterized by comprising the following steps of:
s1, picking sweet osmanthus: picking sweet osmanthus in sunny weather, and placing the picked sweet osmanthus by using a sieve;
s2, screening: screening the sweet osmanthus picked in the step S1 through a sieve, and picking out relatively coarse sweet osmanthus stalks;
s3, sorting: sorting the osmanthus flowers subjected to screening in the S2 according to colors, wherein the colors are orange, golden and white;
s4, selecting: selecting the osmanthus flowers subjected to color sorting in the S3, and selecting orange osmanthus flowers for processing;
s5, cleaning: cleaning the osmanthus selected in the S4, and lifting the osmanthus after cleaning;
s6, draining: draining the cleaned sweet osmanthus in the step S5, and placing the sweet osmanthus in a shade place;
s7, slightly drying: placing the osmanthus fragrans flowers subjected to water draining in the step S6 in the sun and slightly drying the osmanthus fragrans flowers for three to five minutes so as to drive the small insects hidden in the osmanthus fragrans flowers;
s8, selecting a pickling tool: selecting a clean and dry glass bottle, wherein the inside of the glass bottle is free of oil substances;
s9, pickling: paving a thick layer of osmanthus fragrans on the bottom of the glass bottle selected in the step S8, paving a layer of white granulated sugar on the surface of the osmanthus fragrans, paving a layer of osmanthus fragrans, paving the white granulated sugar again, sequentially paving and stacking the layer of osmanthus fragrans and the layer of white granulated sugar until the osmanthus fragrans are paved and stacked to two thirds of the glass bottle, conducting multiple paving and stacking on the osmanthus fragrans, finally extruding the osmanthus fragrans, and sealing the opening of the glass bottle through a preservative film;
s10 storage: placing the osmanthus cured in the S9 in a cool, dry and ventilated place for curing for a period of time to form the osmanthus sugar;
s11 packaging: vacuum packaging the sweet osmanthus sugar prepared by the step S10;
and S12 storage: and (5) boxing the sweet osmanthus candy sealed, compressed and packaged in the step (S11), and storing the sweet osmanthus candy in a storehouse.
2. The production and processing method of sweet osmanthus sugar according to claim 1, wherein in the step S3, orange sweet osmanthus is osmanthus, golden sweet osmanthus is osmanthus, and white sweet osmanthus is osmanthus and four seasons.
3. The production and processing method of sweet osmanthus sugar as claimed in claim 1, wherein the cleaning of sweet osmanthus in the step S5 is performed by any one of purified water or cold boiled water.
4. The method for producing and processing osmanthus fragrans candy according to claim 1, wherein in the step S6, osmanthus fragrans are drained through gauze.
5. The production and processing method of osmanthus sugar according to claim 1, wherein the packaging bag of osmanthus sugar in S11 is sterilized and disinfected, and is compressed and packaged by a vacuum machine.
6. The production and processing method of sweet osmanthus sugar as claimed in claim 1, wherein the inside of the storehouse in the S12 is cool, dry and ventilated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011258243.7A CN114468109A (en) | 2020-11-11 | 2020-11-11 | Production and processing method of sweet osmanthus candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011258243.7A CN114468109A (en) | 2020-11-11 | 2020-11-11 | Production and processing method of sweet osmanthus candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468109A true CN114468109A (en) | 2022-05-13 |
Family
ID=81489767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011258243.7A Pending CN114468109A (en) | 2020-11-11 | 2020-11-11 | Production and processing method of sweet osmanthus candy |
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| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110121823A (en) * | 2010-05-03 | 2011-11-09 | 김포시(농업기술센터) | Method for sugar pickled greenplum and sugar pickled greenplum prepared therefrom |
| WO2012016517A1 (en) * | 2010-08-05 | 2012-02-09 | 福建八马茶业有限公司 | Method for producing osmanthus-tieguanyin tea |
| CN103082164A (en) * | 2011-10-31 | 2013-05-08 | 崔霖 | Sugar sweet osmanthus flower preparation method |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN105613919A (en) * | 2014-11-28 | 2016-06-01 | 广西大学 | Osmanthus fragrans flower sugar preparation method |
| CN106306300A (en) * | 2016-08-19 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Production method of osmanthus flower maltose |
-
2020
- 2020-11-11 CN CN202011258243.7A patent/CN114468109A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110121823A (en) * | 2010-05-03 | 2011-11-09 | 김포시(농업기술센터) | Method for sugar pickled greenplum and sugar pickled greenplum prepared therefrom |
| WO2012016517A1 (en) * | 2010-08-05 | 2012-02-09 | 福建八马茶业有限公司 | Method for producing osmanthus-tieguanyin tea |
| CN103082164A (en) * | 2011-10-31 | 2013-05-08 | 崔霖 | Sugar sweet osmanthus flower preparation method |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN105613919A (en) * | 2014-11-28 | 2016-06-01 | 广西大学 | Osmanthus fragrans flower sugar preparation method |
| CN106306300A (en) * | 2016-08-19 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Production method of osmanthus flower maltose |
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Application publication date: 20220513 |
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