CN116076575A - Bush fruit smoothie fruit puree beverage and preparation method thereof - Google Patents

Bush fruit smoothie fruit puree beverage and preparation method thereof Download PDF

Info

Publication number
CN116076575A
CN116076575A CN202211723816.8A CN202211723816A CN116076575A CN 116076575 A CN116076575 A CN 116076575A CN 202211723816 A CN202211723816 A CN 202211723816A CN 116076575 A CN116076575 A CN 116076575A
Authority
CN
China
Prior art keywords
mixture
smoothie
fruit
cucumber
butter fruit
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
Application number
CN202211723816.8A
Other languages
Chinese (zh)
Inventor
孙玉敬
赵圆
张乐
郭精桐
钟浩
王丽娜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang University of Technology ZJUT
Original Assignee
Zhejiang University of Technology ZJUT
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang University of Technology ZJUT filed Critical Zhejiang University of Technology ZJUT
Priority to CN202211723816.8A priority Critical patent/CN116076575A/en
Publication of CN116076575A publication Critical patent/CN116076575A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses a butter fruit smoothie fruit puree beverage and a preparation method thereof, and relates to the technical field of fruit and vegetable processing. The invention comprises the following steps: s1, taking fresh and ripe beef tallow fruit pulp with proper maturity, and placing the beef tallow fruit pulp into a certain amount of color protection liquid for ultrasonic treatment for 5-15min at the temperature of 0-15 ℃ to obtain a mixture I; s2, pouring the mixture I into a stirrer, adding cucumber and yoghurt, mixing, and pulping to obtain a mixture II; and S3, canning, sterilizing and storing the mixture II. The formula, color protection technology and storage parameters of the avocado-cucumber-yogurt smoothie product are invented by the method, and the product is simple in processing technology, has the effects of nutrition, slimming, beautifying, low glycemic index and the like, and is suitable for a wide range of people.

Description

Bush fruit smoothie fruit puree beverage and preparation method thereof
Technical Field
The invention relates to the technical field of fruit and vegetable processing, in particular to a butter fruit smoothie fruit puree beverage and a preparation method thereof.
Background
Smoothie is a healthy diet concept which is basically a healthy food in a cup and has become an emerging fluid food in europe and america. The main ingredient of the smoothie is fresh fruit or frozen fruit, and crushed ice, dairy products (yogurt, milk, etc.), slush, etc. are added after being crushed by a stirrer, and then the mixture is mixed into a semi-solid beverage. This beverage resembles smoothie, but unlike smoothie, its main component is fruit. The smoothie is more or less concentrated than the milkshake and is more concentrated than the slush drink, but unlike the milkshake it does not contain ice cream but may contain milk.
The smoothie is mixed with a plurality of fruit elements into a whole, meets the requirement of 5 fruits per day in nutrition, and contains a large amount of dietary fibers, vitamins, minerals, water, lipids, various carotenes, anthocyanin and other nutrient substances. The product is positioned and locked on nutrient intake and low calorie characteristics, accords with the value view of people pursuing health and keeping stature, is taken as a novel beverage which is rich in nutrition and can effectively control weight, selects all natural fresh fruits and vegetables, has sweet taste and smooth mouthfeel, has satiety when being taken in, has the efficacy of maintaining beauty and keeping young, and is favored by more and more consumers.
Smoothie originates in the united states in the 70 s of the last century and is increasingly prevalent after the 90 s. The well-known brands in the united states are now Jamba location, smoothie King, orange Julius (brands under DQ flag). Whereas in europe, uk brand Innocent Smoothies takes absolute advantage. At present, domestic brands are few and are all special items of fruit shops and fruit juice shops. The raw materials and the formulation of the smoothie are varied, but smooth and thick mouthfeel and fruit flavor are still basic factors.
The avocado fatty protein has high content, unsaturated fatty acid accounts for more than 80 percent, and the sugar content is low, thereby being suitable for the demands of low-sugar people. Sugar content is only 0.8%, so the beef is fragrant and sweet, which belongs to the prior art, but with the increasing of the living standard of people, the diet which is most required to be healthy with low sugar is gradually mainstream, so the beef tallow is gradually accepted by the public.
The butter fruit is a tropical famous and precious fruit with high nutritive value, has the reputation of 'forest butter', is rich in nutrition, contains multiple vitamins (VA, VC and the like), protein, dietary fibers, mineral elements (potassium, calcium, iron and the like), extremely rich fat and the like, has more than 80 percent of fatty unsaturated fatty acid, mainly oleic acid, is easy to digest and absorb by human bodies, has important functions of reducing cholesterol and blood fat, protecting cardiovascular systems, liver systems and the like, and is a high-energy and low-sugar fruit. Meanwhile, the avocado pulp contains polyphenol and flavonoid substances, has the effects of removing free radicals in human bodies, delaying cell aging and the like, and is favored by consumers.
More common smoothie beverages include mango smoothies, banana smoothies, raspberry smoothies, etc., with less reports of smoothies that blend with purees.
Disclosure of Invention
Aiming at the defects in the background technology, the invention provides the butter fruit smoothie fruit puree beverage and the preparation method thereof, and the method invents the formula, the color protection technology and the storage parameters of the butter fruit-cucumber-yoghurt smoothie product, and the product has the advantages of simple processing technology, nutrition, slimming, beautifying, low glycemic index and other effects, and is suitable for a wide range of people.
In order to achieve the above purpose, the present invention provides the following technical solutions: the preparation method of the butter fruit smoothie fruit puree beverage is characterized by comprising the following steps of:
s1, taking fresh and ripe proper avocado pulp, and placing the pulp in a certain amount of color protection liquid for ultrasonic treatment, wherein: ultrasonic frequency is 20-100 kHz, and sound intensity is 1.5-4.2W/cm 2 The treatment time is 5-15min, the temperature is 0-15 ℃, and a mixture I is obtained;
s2, pouring the mixture I into a stirrer, adding cucumber and yoghurt, mixing, and pulping to obtain a mixture II;
and S3, canning, sterilizing and storing the mixture II.
The butter fruit-cucumber-yogurt smoothie obtained by adopting the technical scheme combines the nutrition factors of the butter fruit, the cucumber and the yogurt well, not only maintains the nutrition and health-care components of the butter fruit, but also makes the smoothie thick by utilizing the high fat content of the butter fruit, does not need to add bananas with high starch, supplements the deficiency of the yogurt, and in addition, adds a proper amount of the cucumber, can endow the smoothie with a fresh taste, has the health-care effects of resisting tumor, resisting aging, reducing blood sugar and the like, and meanwhile, the appearance of the product is green with spring feel, so the product is juice with thick taste and rich nutrition.
The invention is further provided with: and the adding amount of the avocado pulp in the step S1 is 70-140 g.
Selecting fresh and fully mature avocado with solid and full appearance, cleaning with clear water, wiping, cutting the avocado with stainless steel knife, removing core, taking half pulp out with spoon, and cutting into square with size of about 2×2 cm.
The invention is further provided with: the soaking temperature in the step S1 is 5 ℃, and the ultrasonic treatment time is 10min.
The addition of 5 ℃ can remove dissolved oxygen in pulp and inactivate polyphenol oxidase, thereby preventing enzymatic browning of the avocado.
The invention is further provided with: the color protection liquid in the S1 is a mixture of D-sodium erythorbate and salt, and the mass ratio is 1:1, the addition amount of the color protection liquid is 0.1-0.2 g.
The invention is further provided with: and S2, the cucumber adding amount is 20-40 g, and the yogurt adding amount is 90-120g.
The invention is further provided with: and S2, pulping time of the stirrer is 30-60S.
The wall breaking machine can be manually assisted to shake left and right in the pulping process so as to pulp uniformly.
The invention is further provided with: the sterilization method adopted in the step S3 is an ultrahigh temperature instantaneous sterilization method, the sterilization temperature is 135 ℃, and the sterilization time is 3S.
Not only can retain nutrient substances, but also can achieve the sterilization effect.
The invention is further provided with: the storage mode in S3 is 4-6deg.C low temperature storage.
The special color and flavor of the product can be maintained in the storage period.
In general, the above technical solutions conceived by the present invention, compared with the prior art, enable the following beneficial effects to be obtained:
1. the method utilizes the high fat content of the avocados to manufacture the sticky sense of the smoothie without adding bananas with high starch, and the prepared smoothie product has fresh, thick and smooth mouthfeel and accords with the healthy diet concept.
2. The formula of the invention combines the avocado and the cucumber, thereby realizing the synergistic effect of color and complementary effect on taste.
3. The method of the invention utilizes the synergistic color protection technology of ultrasonic wave and Vc to solve the problem that polyphenol oxidase in cells of the cut avocado is easy to react with oxygen in air to produce brown stain, provides a certain theoretical basis and technical support for processing and developing the avocado, and has important significance for promoting the development of the processing industry of the avocado.
Drawings
FIG. 1 shows the product index change after seven days of storage in different preparation modes.
Detailed Description
The following detailed description of the invention, taken in conjunction with fig. 1, will provide those skilled in the art with a more clear understanding of how the invention may be practiced. While the present invention has been described in connection with the preferred embodiments thereof, these embodiments are set forth only and are not intended to limit the scope of the invention.
Example 1
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) Fresh and ripe beef avocado pulp 80 g with appropriate degree of ripeness is added into color-protecting liquid dissolved with salt and D-sodium erythorbate at ultrasonic frequency of 100kHz and sound intensity of 2.0W/cm 2 Treating for 10min at 5 ℃ to obtain a mixture I.
(2) Pouring the mixture I in the step (1) into a stirrer, adding the cucumber 25 g and the yoghurt 100g according to the formula, mixing, pulping and obtaining a mixture II.
(3) And (3) canning the mixture II obtained in the step (2), performing ultra-high temperature instantaneous sterilization (135 ℃ for 3 s), and storing the prepared smoothie at 4 ℃.
The butter fruit-cucumber-yogurt smoothie prepared by the method is soft, thick and smooth in taste, has characteristic aroma of the butter fruit and the cucumber, and also keeps the special color and flavor of the product in a storage period.
Example 2
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) 120g of fresh and mature avocado pulp is taken, and is added with a color protection liquid dissolved with salt and D-sodium erythorbate to be soaked for 10min, the ultrasonic frequency is 60kHz, and the sound intensity is 3.0W/cm 2 The temperature of the ultrasonic wave was 15℃to obtain a mixture I.
(2) Pouring the mixture I in the step (1) into a stirrer, adding 20g of cucumber and 115 and g of yoghurt according to a formula, mixing, and pulping to obtain a mixture II.
(3) And (3) canning the mixture II obtained in the step (2), performing ultra-high temperature instantaneous sterilization (135 ℃ for 3 s), and storing the prepared smoothie at 4 ℃.
The butter fruit-cucumber-yogurt smoothie prepared by the method is light green, fresh and cool in taste, the nutritional ingredients of the butter fruit are fully utilized by the yogurt, the nutritional value is high, the butter pulp is endowed with special taste, and compared with the direct eating of the butter fruit, the blushing sensation of the tongue tip caused by the butter pulp is eliminated.
Example 3
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) Taking 100g of fresh and well-cooked avocado pulp, adding the pulp into a color protection liquid dissolved with salt and D-sodium erythorbate, and soaking for 15min at a temperature of 0 ℃ to obtain a mixture I.
(2) Pouring the mixture I in the step (1) into a stirrer, adding the cucumber 18 g and the yoghurt 110 g according to the formula, mixing, pulping and obtaining a mixture II.
(3) And (3) canning the mixture II obtained in the step (2), performing ultra-high temperature instantaneous sterilization (135 ℃ for 3 s), and storing the prepared smoothie at 4 ℃.
The butter fruit-cucumber-yogurt smoothie prepared by the method is light green, fine and smooth in taste, uniform in texture and proper in viscosity, and has the fragrance of the butter fruit and the cucumber and the special flavor of yogurt.
Comparative example 1
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) Fresh, ripe, proper avocado pulp 80 g is taken.
(2) Pouring the mixture I in the step (1) into a stirrer, adding the cucumber 25 g and the yoghurt 100g according to the formula, mixing, pulping and obtaining a mixture II.
(3) And (3) canning the mixture II obtained in the step (2), performing ultra-high temperature instantaneous sterilization (135 ℃ for 3 s), and storing the prepared smoothie at 4 ℃.
As shown in fig. 1, the butter fruit smoothie prepared by the method has soft taste, moderate viscosity and characteristic aroma and color of the butter fruit; however, after storage, the color was brown, and the total phenol content and the antioxidant capacity were reduced as compared with example 1.
Comparative example 2
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) 120g of fresh and well-cooked avocado pulp is taken, and is added into a color protection liquid which is dissolved with salt and D-sodium erythorbate to be soaked for 10min, and the ultrasonic temperature is 15 ℃ to obtain a mixture I.
(2) Pouring the mixture I in the step (1) into a stirrer, adding 20g of cucumber and 115 and g of yoghurt according to a formula, mixing, and pulping to obtain a mixture II.
(3) And (3) canning the mixture II obtained in the step (2), and performing ultra-high temperature instantaneous sterilization (135 ℃ for 3 s), wherein the storage temperature of the prepared smoothie is 20 ℃ and the storage time is 7 days.
As shown in figure 1, the beef tallow fruit and cucumber instant food has soft, thick and smooth taste and characteristic aroma of beef tallow fruit and cucumber, but after storage, the sticky feel of the product is reduced, the characteristic aroma is reduced, the color is browned, and the total phenol content and the antioxidant capacity are reduced compared with those of the example 1.
Comparative example 3
A preparation, color protection and storage method of a avocado-cucumber-yogurt smoothie product comprises the following specific steps:
(1) Taking 100g of fresh and well-cooked avocado pulp, adding the pulp into a color protection liquid dissolved with salt and D-sodium erythorbate, and soaking for 15min at a temperature of 0 ℃ to obtain a mixture I.
(2) Pouring the mixture I in the step (1) into a stirrer, adding the cucumber 18 g and the yoghurt 110 g according to the formula, mixing, pulping and obtaining a mixture II.
(3) Performing pasteurization treatment on the mixed slurry obtained after the ultrasonic treatment in the step (2), and storing at a low temperature after sterilization is finished to obtain the butter fruit smoothie fruit puree beverage; the pasteurization conditions were 90℃for 40s.
As shown in fig. 1, the smoothie prepared by the above method has soft taste, reduced viscosity, reduced characteristic aroma of the smoothie, and a slight discoloration of the steamed taste. The color had a discoloration and the total phenol content and oxidation resistance were reduced as compared to example 1.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and various modifications and variations may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (8)

1. The preparation method of the butter fruit smoothie fruit puree beverage is characterized by comprising the following steps of:
s1, takingFresh and ripe proper avocado pulp is placed in a certain amount of color protection liquid for ultrasonic treatment, wherein: ultrasonic frequency is 20-100 kHz, and sound intensity is 1.5-4.2W/cm 2 The treatment time is 5-15min, the temperature is 0-15 ℃, and a mixture I is obtained;
s2, pouring the mixture I into a stirrer, adding cucumber and yoghurt, mixing, and pulping to obtain a mixture II;
and S3, canning, sterilizing and storing the mixture II.
2. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: and the adding amount of the avocado pulp in the step S1 is 70-140 g.
3. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: the soaking temperature in the step S1 is 5 ℃, and the ultrasonic treatment time is 10min.
4. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: the color protection liquid in the S1 is a mixture of D-sodium erythorbate and salt, and the mass ratio is 1:1, the addition amount of the color protection liquid is 0.1-0.2 g.
5. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: and S2, the cucumber adding amount is 20-40 g, and the yogurt adding amount is 90-120g.
6. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: and S2, pulping time of the stirrer is 30-60S.
7. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: the sterilization method adopted in the step S3 is an ultrahigh temperature instantaneous sterilization method, the sterilization temperature is 135 ℃, and the sterilization time is 3S.
8. The butter fruit smoothie puree beverage of claim 1 and a method of making the same, characterized by: and S3, storing at a low temperature of 4-6 ℃.
CN202211723816.8A 2022-12-30 2022-12-30 Bush fruit smoothie fruit puree beverage and preparation method thereof Pending CN116076575A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211723816.8A CN116076575A (en) 2022-12-30 2022-12-30 Bush fruit smoothie fruit puree beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211723816.8A CN116076575A (en) 2022-12-30 2022-12-30 Bush fruit smoothie fruit puree beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN116076575A true CN116076575A (en) 2023-05-09

Family

ID=86186293

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211723816.8A Pending CN116076575A (en) 2022-12-30 2022-12-30 Bush fruit smoothie fruit puree beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN116076575A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406855A (en) * 2020-04-13 2020-07-14 浙江工业大学 Waxberry smoothie fruit paste beverage and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406855A (en) * 2020-04-13 2020-07-14 浙江工业大学 Waxberry smoothie fruit paste beverage and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
周新丽，等: "超声波辅助冷冻干燥对胡萝卜品质的影响", 食品与发酵工业, no. 8, pages 196 - 202 *
葱油饼不带葱: "小葱轻食记——思慕雪： 超美腻的少女饮品！", pages 1 - 4, Retrieved from the Internet <URL:https://zhuanlan.zhihu.com/p/55358678> *

Similar Documents

Publication Publication Date Title
Chaudhary et al. Pineapple (Ananas cosmosus) product processing: A review
CN102578503B (en) Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method
KR101420387B1 (en) tteokgalbi using processed food and for preparing same
KR101861541B1 (en) inner beauty fermentation pudding and the process of manufacture that use Natural strawberry fermented vinegar
KR20090039967A (en) Manufacturing for kimchi improved shelf-life
KR101841880B1 (en) Method for manufacturing yoghurt of fig
KR20110120797A (en) Watery plain kimchi manufacturing method using figures
KR100329416B1 (en) Method for manufacturing powder type of kimchi seasonings
KR100660033B1 (en) The manufacturing method of ham containing a nutrition additive
CN116076575A (en) Bush fruit smoothie fruit puree beverage and preparation method thereof
KR102509364B1 (en) Soy Sauce and Manufacturing Method Thereof
CN111406855A (en) Waxberry smoothie fruit paste beverage and preparation method thereof
KR20200086819A (en) Method for manufacturing grape leaves kimchi using grape juice and grape leaves manufactured by the same
KR101006076B1 (en) Mulberry leaves kimchi and making method therefore
CN110916025A (en) Sea-buckthorn compound fruit juice beverage and preparation method thereof
KR101647609B1 (en) Onion-Cheese Pork cutlet And, Manufacturing method of that
CN103549495A (en) Processing method for pacific saury slices eaten raw
KR102445922B1 (en) Manufacturing Method of Pickle
KR102630182B1 (en) Manufacturing method of retort baby food
KR102022086B1 (en) Fermented Food Comprising Citrus and Rice, and Method of Thereof
Nida Saleem et al. Studies on processing and preparation of peach squash
KR102103699B1 (en) Manufacturing method of plum pickles capable of room temperature distribution
CN107125544A (en) The preparation method of pineapple rice cake
Vidanarachchi et al. Development and quality evaluation of instant pudding mixture fortified with powder of custard apple (Annona muricata L.)
KR101934888B1 (en) Making method of fruit jam using honey

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