CN116616422A - Formula and preparation method of ice vegetable and hawthorn jelly - Google Patents
Formula and preparation method of ice vegetable and hawthorn jelly Download PDFInfo
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- CN116616422A CN116616422A CN202310633048.5A CN202310633048A CN116616422A CN 116616422 A CN116616422 A CN 116616422A CN 202310633048 A CN202310633048 A CN 202310633048A CN 116616422 A CN116616422 A CN 116616422A
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- water
- hawthorn
- ice vegetable
- vegetable
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 69
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 38
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 38
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 38
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 38
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 38
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 38
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 38
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 38
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 38
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 38
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000009472 formulation Methods 0.000 title description 2
- 240000000171 Crataegus monogyna Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 123
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 241001092040 Crataegus Species 0.000 claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 229920001817 Agar Polymers 0.000 claims abstract description 13
- 239000008272 agar Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000015192 vegetable juice Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000014493 Crataegus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a formula of ice vegetable and hawthorn jelly and a preparation method thereof, wherein the formula comprises the following components in percentage by weight: 48-55% of water, 13-23% of ice vegetable, 7-18% of mature hawthorn, 2-5.5% of agar, 0.10-0.40% of citric acid and 10-30% of white granulated sugar. The ice vegetable and hawthorn fruit jelly with the formula proportion adopts hawthorn and ice vegetable as main raw materials, effectively retains the color and the original flavor through pretreatment operation, improves the overall color and the edible taste of the jelly, retains the unique original flavor, and is cool and refreshing, and simple to manufacture.
Description
Technical Field
The invention relates to the technical field of instant cold products, in particular to a formula of a fruit jelly containing iced vegetables and haws and a preparation method thereof.
Background
The jelly is a favorite food in the life of modern people, and the existing commercial jelly formula only contains components such as colloid, white granulated sugar, glucose, spice and the like, and is generally prepared into a small box-packed colloid food.
The prior fruit jelly mostly adopts edible essence, has single nutritive value and poor taste, wherein the fruit loses the original flavor in terms of color and taste, and the taste is sticky and not tasty enough, so the fruit jelly is urgently needed to be cool and refreshing, the color and taste retain the original fruit flavor, the processing is easy,
disclosure of Invention
The invention provides a formula of a fruit jelly containing iced vegetables and hawthorns and a preparation method thereof, aiming at solving the problems in the prior art.
In order to solve the technical problems, the invention is realized by the following technical scheme: a formula of ice vegetable haw jelly and a preparation method thereof are provided, wherein the ice vegetable haw jelly comprises the following components in percentage: 48-55% of water, 13-23% of ice vegetable, 7-18% of mature hawthorn, 2-5.5% of agar, 0.10-0.40% of citric acid and 10-30% of white granulated sugar.
Preferably, the iced vegetable juice and the water are mixed and placed in a one-to-one ratio, and the ripe hawthorn juice and the water are mixed and placed in a one-to-four ratio.
Preferably, 54.53% of water, 16.04% of ice vegetable, 9.62% of ripe hawthorn, 2.70% of agar, 0.11% of citric acid and 17.00% of white granulated sugar.
Preferably, the water content is 51.85%, the ice vegetable content is 15.17%, the mature hawthorn content is 9.10%, the agar content is 4.00%, the citric acid content is 0.15%, and the white granulated sugar content is 20.00%.
A formula of ice vegetable and hawthorn jelly and a preparation method thereof comprise the following preparation processes:
firstly, preparing color protection liquid, namely weighing one percent of refined salt and ninety nine percent of purified water by a weighing proportioning machine, stirring the mixture by a stirring crusher to uniformly mix, and then conveying the mixture into a placing container for light shielding for later use;
step two, pretreatment of the ice vegetable, namely heating a plurality of water stirring crushers, placing the cleaned and impurity-removed ice vegetable in the water stirring crushers for de-enzyming for thirty seconds when the temperature of the water is detected to be eighty degrees by a temperature detector, placing the de-enzymed ice vegetable and the color protection liquid prepared in the step one in a placing container, keeping the leaf stems of the ice vegetable completely immersed in the color protection liquid prepared in the step one, taking out the ice vegetable after color protection for five minutes, pulping in the stirring crushers, adding water so that the proportion of the ice vegetable to the water is one to one, and finally filtering by a six-layer filter cloth filter for standby;
step three, preparing haw juice, namely putting a plurality of pieces of water into a stirring crusher, heating the water by a heater, when the temperature of the water is detected to be eighty degrees by a temperature detector, putting the cleaned and decontaminated mature haw fruits into the stirring crusher for de-enzyming for one minute, quickly putting the cleaned and decontaminated mature haw fruits into a storage container after de-enzyming, removing fruit stalks and kernels, and then quickly putting the cleaned and decontaminated mature haw fruits into the color-protecting liquid prepared in the step one, keeping the completely immersed haw pulp and the color-protecting liquid, taking out the haw pulp and putting the haw pulp and the color-protecting liquid into the stirring crusher for crushing after ten minutes, adding distilled water to make the ratio of the mature haw fruits to the water be one to four, and finally putting the ripened haw fruits into the storage container for standby;
and fourthly, placing the white granulated sugar with the corresponding proportion and the pretreated ice vegetable prepared in the second step into a stirring crusher to be uniformly stirred, and then placing the ice vegetable into a placing container for standby.
Step five, placing the pretreated iced dishes prepared in the step four and the hawthorn juice prepared in the step three into a stirring crusher, when the temperature is detected to be reduced to be below eighty degrees by a temperature detector (citric acid is easy to decompose into carbon dioxide and water at high temperature and cannot be added in advance), adding the citric acid and agar in corresponding proportions, and stirring by the stirring crusher to prevent non-uniformity;
and step six, sterilizing the ice vegetable and hawthorn jelly prepared in the step five by a sterilizer, and refrigerating by refrigerating equipment to finally form a finished product.
The beneficial effects of the invention are as follows:
the ice vegetable and hawthorn fruit jelly with the formula proportion adopts hawthorn and ice vegetable as main raw materials, effectively retains the color and the original flavor through pretreatment operation, improves the overall color and the edible taste of the jelly, retains the unique original flavor, and is cool and refreshing, and simple to manufacture.
Drawings
FIG. 1 is a schematic diagram of the overall device architecture connection distribution of the present invention.
Fig. 2 is an internal schematic view of the raw materials of the present invention.
FIG. 3 is a flow chart of the overall preparation process of the present invention.
Detailed Description
Embodiment one formula of the ice vegetable and hawthorn jelly shown in fig. 1 to 3 and a preparation method thereof comprise the following components: 54.53% of water, 16.04% of ice vegetable, 9.62% of mature hawthorn, 2.70% of agar, 0.11% of citric acid and 17.00% of white granulated sugar.
The formula of the ice vegetable and hawthorn jelly in the embodiment and the preparation method thereof are as follows:
firstly, preparing color protection liquid, namely weighing one percent of refined salt and ninety nine percent of purified water by a weighing proportioning machine, stirring the mixture by a stirring crusher to uniformly mix, and then conveying the mixture into a placing container for light shielding for later use;
step two, pretreatment of the ice vegetable, namely heating a plurality of water stirring crushers, placing the cleaned and impurity-removed ice vegetable in the water stirring crushers for de-enzyming for thirty seconds when the temperature of the water is detected to be eighty degrees by a temperature detector, placing the de-enzymed ice vegetable and the color protection liquid prepared in the step one in a placing container, keeping the leaf stems of the ice vegetable completely immersed in the color protection liquid prepared in the step one, taking out the ice vegetable after color protection for five minutes, pulping in the stirring crushers, adding water so that the proportion of the ice vegetable to the water is one to one, and finally filtering by a six-layer filter cloth filter for standby;
step three, preparing haw juice, namely putting a plurality of pieces of water into a stirring crusher, heating the water by a heater, when the temperature of the water is detected to be eighty degrees by a temperature detector, putting the cleaned and decontaminated mature haw fruits into the stirring crusher for de-enzyming for one minute, quickly putting the cleaned and decontaminated mature haw fruits into a storage container after de-enzyming, removing fruit stalks and kernels, and then quickly putting the cleaned and decontaminated mature haw fruits into the color-protecting liquid prepared in the step one, keeping the completely immersed haw pulp and the color-protecting liquid, taking out the haw pulp and putting the haw pulp and the color-protecting liquid into the stirring crusher for crushing after ten minutes, adding distilled water to make the ratio of the mature haw fruits to the water be one to four, and finally putting the ripened haw fruits into the storage container for standby;
and fourthly, placing the pretreated ice vegetable prepared in the second step with 17 percent of white granulated sugar and 32.08 percent of white granulated sugar into a stirring crusher for uniform stirring, and then placing the ice vegetable into a placing container for standby.
Step five, placing the pretreated iced dishes with the proportion of 49.8% prepared in the step four and the hawthorn juice with the proportion of 48.1% in the step three into a stirring crusher, when the temperature is reduced to below eighty degrees through a temperature detector (citric acid is easy to decompose into carbon dioxide and water at high temperature and cannot be added in advance), adding the citric acid with the proportion of 0.11% and the agar with the proportion of 2.70%, and stirring through the stirring crusher to prevent non-uniformity;
and step six, sterilizing the ice vegetable and hawthorn jelly prepared in the step five by a sterilizer, and refrigerating by refrigerating equipment to finally form a finished product.
The ice vegetable and hawthorn fruit jelly in the formula proportion adopts hawthorn and ice vegetable as main raw materials, effectively retains the color and the original flavor through pretreatment operation, improves the overall color and the edible taste of the jelly, retains the unique original flavor, is cool and refreshing, and is simple to manufacture.
Embodiment II A formula of the ice vegetable and hawthorn jelly shown in figures 1 to 3 and a preparation method thereof are composed of the following components:
51.85% of water, 15.17% of ice vegetable, 9.10% of mature hawthorn, 4.00% of agar, 0.15% of citric acid and 20.00% of white granulated sugar.
The formula of the ice vegetable and hawthorn jelly in the embodiment and the preparation method thereof are as follows:
firstly, preparing color protection liquid, namely weighing one percent of refined salt and ninety nine percent of purified water by a weighing proportioning machine, stirring the mixture by a stirring crusher to uniformly mix, and then conveying the mixture into a placing container for light shielding for later use;
step two, pretreatment of the ice vegetable, namely heating a plurality of water stirring crushers, placing the cleaned and impurity-removed ice vegetable in the water stirring crushers for de-enzyming for thirty seconds when the temperature of the water is detected to be eighty degrees by a temperature detector, placing the de-enzymed ice vegetable and the color protection liquid prepared in the step one in a placing container, keeping the leaf stems of the ice vegetable completely immersed in the color protection liquid prepared in the step one, taking out the ice vegetable after color protection for five minutes, pulping in the stirring crushers, adding water so that the proportion of the ice vegetable to the water is one to one, and finally filtering by a six-layer filter cloth filter for standby;
step three, preparing haw juice, namely putting a plurality of pieces of water into a stirring crusher, heating the water by a heater, when the temperature of the water is detected to be eighty degrees by a temperature detector, putting the cleaned and decontaminated mature haw fruits into the stirring crusher for de-enzyming for one minute, quickly putting the cleaned and decontaminated mature haw fruits into a storage container after de-enzyming, removing fruit stalks and kernels, and then quickly putting the cleaned and decontaminated mature haw fruits into the color-protecting liquid prepared in the step one, keeping the completely immersed haw pulp and the color-protecting liquid, taking out the haw pulp and putting the haw pulp and the color-protecting liquid into the stirring crusher for crushing after ten minutes, adding distilled water to make the ratio of the mature haw fruits to the water be one to four, and finally putting the ripened haw fruits into the storage container for standby;
and fourthly, placing the pretreated ice vegetable prepared in the second step, which is 20 percent of white granulated sugar and 30.34 percent of white granulated sugar, in a stirring crusher for uniform stirring, and then placing the ice vegetable in a placing container for standby.
Step five, placing the pretreated iced dishes with the proportion of 50.34% prepared in the step four and the hawthorn juice with the proportion of 45.50% in the step three into a stirring crusher, when the temperature is reduced to below eighty degrees through a temperature detector (citric acid is easy to decompose into carbon dioxide and water at high temperature and cannot be added in advance), adding the citric acid with the proportion of 0.15% and the agar with the proportion of 4.00%, and stirring through the stirring crusher to prevent non-uniformity;
step six, sterilizing the ice vegetable haw jelly prepared in the step five by a sterilizer, refrigerating by refrigerating equipment, finally forming a finished product,
compared with the raw materials in a certain proportion in the embodiment, the ice vegetable and the mature hawthorn are reduced, the proportion of white granulated sugar is increased, the color and the original flavor are effectively reserved, the overall color and the edible taste of the jelly are improved, the unique original flavor is reserved, meanwhile, the jelly is cool and refreshing, and meanwhile, compared with the jelly finished product in the embodiment, the sweet taste is slightly higher, the fruit flavor is proper, and the taste is optimal.
Claims (5)
1. The formula and the preparation method of the ice vegetable and hawthorn jelly are characterized by comprising the following components in percentage by weight: 48-55% of water, 13-23% of ice vegetable, 7-18% of mature hawthorn, 2-5.5% of agar, 0.10-0.40% of citric acid and 10-30% of white granulated sugar.
2. The formula and the preparation method of the ice vegetable and hawthorn jelly disclosed in claim 1 are characterized in that: the iced vegetable juice and the water are mixed and placed in a ratio of one to one, and the ripe hawthorn juice and the water are mixed and placed in a ratio of four to one.
3. The formula and the preparation method of the ice vegetable and hawthorn jelly as claimed in claim 2 are characterized in that: 54.53% of water, 16.04% of ice vegetable, 9.62% of mature hawthorn, 2.70% of agar, 0.11% of citric acid and 17.00% of white granulated sugar.
4. The formula and the preparation method of the ice vegetable and hawthorn jelly as claimed in claim 2 are characterized in that: 51.85% of water, 15.17% of ice vegetable, 9.10% of mature hawthorn, 4.00% of agar, 0.15% of citric acid and 20.00% of white granulated sugar.
5. The formula of the ice vegetable and hawthorn jelly and the preparation method thereof according to any one of claims 1-4, wherein the preparation process comprises the following steps:
firstly, preparing color protection liquid, namely weighing one percent of refined salt and ninety nine percent of purified water by a weighing proportioning machine, stirring the mixture by a stirring crusher to uniformly mix, and then conveying the mixture into a placing container for light shielding for later use;
step two, pretreatment of the ice vegetable, namely heating a plurality of water stirring crushers, placing the cleaned and impurity-removed ice vegetable in the water stirring crushers for de-enzyming for thirty seconds when the temperature of the water is detected to be eighty degrees by a temperature detector, placing the de-enzymed ice vegetable and the color protection liquid prepared in the step one in a placing container, keeping the leaf stems of the ice vegetable completely immersed in the color protection liquid prepared in the step one, taking out the ice vegetable after color protection for five minutes, pulping in the stirring crushers, adding water so that the proportion of the ice vegetable to the water is one to one, and finally filtering by a six-layer filter cloth filter for standby;
step three, preparing haw juice, namely putting a plurality of pieces of water into a stirring crusher, heating the water by a heater, when the temperature of the water is detected to be eighty degrees by a temperature detector, putting the cleaned and decontaminated mature haw fruits into the stirring crusher for de-enzyming for one minute, quickly putting the cleaned and decontaminated mature haw fruits into a storage container after de-enzyming, removing fruit stalks and kernels, and then quickly putting the cleaned and decontaminated mature haw fruits into the color-protecting liquid prepared in the step one, keeping the completely immersed haw pulp and the color-protecting liquid, taking out the haw pulp and putting the haw pulp and the color-protecting liquid into the stirring crusher for crushing after ten minutes, adding distilled water to make the ratio of the mature haw fruits to the water be one to four, and finally putting the ripened haw fruits into the storage container for standby;
and fourthly, placing the white granulated sugar with the corresponding proportion and the pretreated ice vegetable prepared in the second step into a stirring crusher to be uniformly stirred, and then placing the ice vegetable into a placing container for standby.
Step five, placing the pretreated iced dishes prepared in the step four and the hawthorn juice prepared in the step three into a stirring crusher, when the temperature is detected to be reduced to be below eighty degrees by a temperature detector (citric acid is easy to decompose into carbon dioxide and water at high temperature and cannot be added in advance), adding the citric acid and agar in corresponding proportions, and stirring by the stirring crusher to prevent non-uniformity;
and step six, sterilizing the ice vegetable and hawthorn jelly prepared in the step five by a sterilizer, and refrigerating by refrigerating equipment to finally form a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310633048.5A CN116616422A (en) | 2023-05-31 | 2023-05-31 | Formula and preparation method of ice vegetable and hawthorn jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310633048.5A CN116616422A (en) | 2023-05-31 | 2023-05-31 | Formula and preparation method of ice vegetable and hawthorn jelly |
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| Publication Number | Publication Date |
|---|---|
| CN116616422A true CN116616422A (en) | 2023-08-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310633048.5A Pending CN116616422A (en) | 2023-05-31 | 2023-05-31 | Formula and preparation method of ice vegetable and hawthorn jelly |
Country Status (1)
| Country | Link |
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| CN (1) | CN116616422A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467431A (en) * | 2017-08-25 | 2017-12-15 | 山东省蚕业研究所 | A kind of preparation method of motor function ice vegetable juice |
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2023
- 2023-05-31 CN CN202310633048.5A patent/CN116616422A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467431A (en) * | 2017-08-25 | 2017-12-15 | 山东省蚕业研究所 | A kind of preparation method of motor function ice vegetable juice |
Non-Patent Citations (1)
| Title |
|---|
| 肖敏等: "响应面法优化冰菜山楂果冻的加工工艺", 《浙江农业科学》, vol. 63, no. 7, 31 December 2022 (2022-12-31), pages 1596 - 1599 * |
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