CN1817165A - Dried fruit food with red aeterio and production thereof - Google Patents
Dried fruit food with red aeterio and production thereof Download PDFInfo
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- CN1817165A CN1817165A CN 200610046031 CN200610046031A CN1817165A CN 1817165 A CN1817165 A CN 1817165A CN 200610046031 CN200610046031 CN 200610046031 CN 200610046031 A CN200610046031 A CN 200610046031A CN 1817165 A CN1817165 A CN 1817165A
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Abstract
A health-care preserved mangrove raspberry fruit for removing free radicals from human body, delaying sanility and preventing and treating cancers is prepared through collecting mangrove raspberry fruits, quick freezing, deactivating enzyme, vacuum preserving in sugar, water washing, vacuum drying, treating with isolating agent, baking, examining and packing.
Description
Technical field
The present invention relates to dried fruit food with red aeterio and preparation method thereof.
Background technology
Raspberry is the precious fruit that development in recent years is got up, and is called as the king of third generation fruit, is desirable processing raw material.Raspberry is the perennial shrub type of a rose family rubus fruit tree, and fruit is a berry, tender succulence, and the fruit sweet and sour taste, nutritious, common amino acid reaches 19 kinds more than.Especially the content of gamma-amino acid, vitamin E, SOD compositions such as (Sudismases) is the hat of fruit, and long-term eating has the protection heart, prevents angiocardiopathy, anti-ageing and anticancer effect.Containing sugar and can reach 10%, mainly is glucose and the fructose that human body is easy to absorb, and organic acid content surpasses 2%, mainly is citric acid and malic acid.Simultaneously also contain multiple trace element to the human body beneficial in the fruit, anthocyanidin content is 30～60mg/100g fresh fruit, also has the composition of cardiovascular disease resistant such as flavones in addition.
Owing to possess above nutritional labeling and health care, the novel healthy food that raspberry is become help diseases prevention, cure the disease.
In China, the past raspberry be distributed as the master with wild, but in recent years because the international market is to the increase of raspberry demand, the development that has stimulated China raspberry greatly.Various places, northeast in China all begin introducing and planting.The thin juice of raspberry skin is many, storage tolerance not, but very suitable doing processes raw material.Along with the increasing of raspberry cultivated area, the approach of exploring the raspberry deep processing has been the task of top priority.For this reason, at the processing characteristics of raspberry, develop several unique flavors, the wide raspberry series of products of development prospect are very important.
Because raspberry is plucked the fresh fruit that gets off and is difficult to preservation, easily corrupt rotten, so red raspberry fruit must carry out quick freezing and cold preserving under plucking several hours, making the actual raw material major part that the raspberry preserved fruit uses is raspberry quick-frozen fruit, and this just makes manufacture difficulty very big.Till now, domestic relevant enterprise has been done a lot of trials, all fails.So having this product, existing domestic market do not sell.Domestic a few products such as fruit juice, jam that generally raspberry are processed into because process technology falls behind, much also are in the development phase at present.At present, also do not adopt method of the present invention to prepare raspberry preserved fruit report.
Preserved fruit is a kind of common fruit converted products, is subjected to liking of consumers in general deeply, and its sales volume is in rising trend.Raspberry is made preserved fruit not only enriched the preserved fruit kind, make the consumer more selection be arranged to the preserved fruit product, because raspberry has kept original nutrition and health care active component well under special processing conditions, certain function of health care is arranged again when satisfying people's mouthfeel, have good external and domestic market DEVELOPMENT PROSPECT.
Summary of the invention
Because raspberry is storage tolerance not, therefore adopt fresh fruit processing preserved fruit to be subjected to the restriction of collecting season, the present invention has developed the process that adopts quick-frozen raspberry processing raspberry preserved fruit again in fresh fruit processing raspberry preserved fruit.
Products material of the present invention adopts northeast high-quality raspberry kind, be of high nutritive value, other harmful substances of nontoxic nothing have no side effect to human body, and the auxiliary material sucrose that adopts in the process, calcium chloride, sunflower seed wet goods all are the raw-food materials that country allows use.Prepared raspberry preserved fruit keeps the original basic configuration of raspberry, and fruit shape is neat, and surface cleaning, free from admixture, surface color are the former fruit look of raspberry.The mouthfeel sugariness is suitable, and free from extraneous odour, gentle and not tough has bite, inner no solid, quality is fine and smooth.
Raspberry preserved fruit of the present invention uses following several primary raw material:
1. raspberry
Raspberry is the perennial shrub type of a rose family rubus fruit tree, and fruit is a berry, tender succulence, and the fruit sweet and sour taste, nutritious, common amino acid reaches 19 kinds more than.Especially the content of gamma-amino acid, vitamin E, SOD compositions such as (Sudismases) is the hat of fruit, and long-term eating has the protection heart, prevents angiocardiopathy, anti-ageing and anticancer effect.Containing sugar and can reach 10%, mainly is glucose and the fructose that human body is easy to absorb, and organic acid content surpasses 2%, mainly is citric acid and malic acid.Simultaneously also contain multiple trace element to the human body beneficial in the fruit, anthocyanidin content is 30～60mg/100g fresh fruit, also has the composition of cardiovascular disease resistant such as flavones in addition.
Owing to possess above nutritional labeling and health care, the novel healthy food that raspberry is become help diseases prevention, cure the disease.
In China, former raspberry is distributed as the master with wild, but in recent years, because the international market is to the increase of raspberry demand, the development that has stimulated China raspberry greatly.Various places, northeast in China all begin introducing and planting.The thin juice of raspberry skin is many, storage tolerance not, but very suitable doing processes raw material.Along with the increasing of raspberry cultivated area, the approach of exploring the raspberry deep processing has been the task of top priority.For this reason, at the processing characteristics of raspberry, develop several unique flavors, the wide raspberry series of products of development prospect are very important.
2. calcium chloride
Calcium chloride is the white particle crystallization, and bitter is and puckery, and hygroscopy is strong, and is soluble in water, can be dissolved in alcohol, but be not soluble in ether.The aqueous solution is neutrality or alkalescence reaction, has corrosivity, answers sealed storage.
Calcium chloride is used the culture medium of haploid breeding in microbiological industry.Be used to measure carbon content of steel and iron in the analytical chemistry, full blood glucose, the vigor of serum inorganic phosphorus and serum alkaline phosphatase etc.Staticizing agent as seawater in the aquaculture uses.In addition, be used as the condensation agent in the rubber industry.Be used for non-ferrous metal metallurgy in the metallurgical industry, also can be used as timber protective agent, fabric fireproof agent, water treating agent for boilers, automotive antifreeze, analytical reagent and ice-melt, snow melt etc.
Aspect food production, be used as the cementing agent that mixing starch is stuck with paste in the starch industry, the curing agent of fruit etc. in the drier in the dehydrated food bag, the preserved fruit processing.
3. sunflower oil:
The sunflower seeds nature and flavor are sweet, flat, go into large intestine channel, have expelling parasite to end the merit of dysentery.Aliphatic acid that is rich in the sunflower oil and linoleic acid are mainly unsaturated fat, and do not contain cholesterol; Linoleic acid content can reach 70%, helps to reduce the blood cholesterol levels of human body, is of value to the protection cardiovascular health, and good effect for reducing fat is arranged.Containing trace elements such as abundant iron, zinc, potassium, magnesium simultaneously makes sunflower oil have the effect of diseases such as prevention anaemia again.
Sunflower oil contains abundant essential fatty acid, and wherein linoleic acid, alpha-linolenic acid can synthesize the DHA relevant with brain nutrition in vivo, and the pregnant woman eats sunflower oil and helps the fetal brain growth; The vitamin E that contains, A etc. have softening blood vessel, reduce cholesterol, prevent cardiovascular and cerebrovascular disease, delay senility, prevent xerophthalmia, yctalopia, dry skin, and skin moisten effect is efficiently arranged.
The present invention has advanced and creationary advantage is:
1, the present invention not only adopts the raspberry fresh fruit for making the raw material that the raspberry preserved fruit is used, and has adopted also that seed is little, the fruit type is complete, the scarlet uniform quick-frozen red raspberry fruit of color and luster is as the preserved fruit raw material.Raw material has used the quick-frozen raspberry, has solved the difficult problem that can not have time enough to handle fresh fruit.
2, the present invention has adopted the enzyme treatment process that goes out, and the purpose of the enzyme that goes out is to reduce pectin to ooze out, and improves fruit body adhesion state.Make shape of product fuller.
3, vacuum sugar-soaking is key of the present invention and innovative point, vacuum sugar-soaking can make and soak sugar and the time shorten greatly, changed and soaked the fruit body disintegration that sugared overlong time causes in the traditional handicraft, also made when soaking sugar simultaneously minimum level is reduced in the oxidation of fruit body, played solid fruit, protected the effect of look.
4, vacuum drying is key of the present invention and another innovative point, adopt vacuum drying that oxygen is isolated, low temperature drying, it makes in the drying course degree of oxidation of fruit body has been reduced to minimum point, make the fruit body keep original color, also shortened drying time simultaneously greatly.
5, separant coating also is another characteristics of the present invention, uses oiling machine that the fruit body that has passed through the oven dry post processing is coated interleaving agent, strives making the fruit surface to scribble uniform thin layer.Interleaving agent uses high-purity sunflower oil or high-purity water fructose oil.Separant coating is in order to solve the inter-adhesive problem of fruit body.
Raspberry preserved fruit finished product main component content of the present invention is as follows: (g/1000g)
A, quick-frozen red raspberry fruit 420～510g
B, white sugar 470～580g
C, vitamin C 0.2～0.4g
D, calcium chloride 0.6～1g
E, interleaving agent (sunflower oil or fruit sugar and oil) 0.8～1.2g
Description of drawings
The processing process of raspberry preserved fruit comprises following key step, is elaborated below in conjunction with accompanying drawing: Fig. 1 is the technological process of production figure of raspberry preserved fruit of the present invention.
A, choosing fruit: select that seed is little, the fruit type is complete, the scarlet uniform raspberry fresh fruit of color and luster or quick-frozen red raspberry fruit.
B, sugar dissolving, sugar fluid configuration: with sugar dissolving kettle sugar, sugar concentration is controlled at 60～65% (w/v), adds the calcium chloride of 0.6～1g after preparing, 0.2～0.4g vitamin C.
C, the enzyme that goes out are handled: after liquid glucose boils, earlier raspberry is put in the stainless steel mesh, while hot raspberry is joined in the hot liquid glucose, to soak raspberry or quick-frozen raspberry surface with liquid glucose, the heating enzyme that goes out is handled, and temperature maintenance is at 75～85 ℃, 5～10 minutes time.The enzyme that goes out is handled back minimizing pectin and is oozed out, and improves fruit body adhesion state.
D, vacuum sugar-soaking: raspberry behind the enzyme that goes out or quick-frozen red raspberry fruit, carry out vacuum sugar-soaking.Adopt noncontinuity to vacuumize mode, vacuum remains within 0.1～0.12MPa scope, 100～120 minutes time.
The red raspberry fruit sugar-containing concentration that soaks after the sugar should be 50%～65%.Vacuum sugar-soaking can make and soak sugar and the time shorten greatly, has changed to soak the fruit body that sugared overlong time causes in the traditional handicraft and disintegrate, and also makes when soaking sugar simultaneously minimum level is reduced in the oxidation of fruit body, has played solid fruit, has protected the effect of look.
E, cleaning: the red raspberry fruit after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean 30～40 ℃ of water temperatures, scavenging period 5～10 seconds.Purpose is that red raspberry fruit surface portion liquid glucose is removed, to reduce adhesion between the fruit body.
F, vacuum drying: to the red raspberry fruit balance after cleaning through water.Each fruit granule will separate, and adhesion and overlap condition can not be arranged.Put into vacuum drying equipment and carry out vacuum drying.Temperature maintenance is at 40 ℃～60 ℃, drying time 180～200 minutes, vacuum 0.08～0.12MPa.Vacuum drying is isolated oxygen, low temperature drying, and it makes in the drying course degree of oxidation of fruit body has been reduced to minimum point, makes the fruit body keep original color, has also shortened drying time simultaneously greatly.
G, back oven dry are handled: will the raspberry preserved fruit behind vacuum drying move to and carry out back oven dry processing in the wind-heat drying baker, further remove the red raspberry fruit surface moisture.Time, bake out temperature was between 20～30 ℃ between 120～180 minutes.Measure the fruit body water content between 17%～20%.
H, interleaving agent are handled: use oiling machine to interleaving agent on the fruit body that has passed through the oven dry post processing.Interleaving agent is with sunflower oil or fruit sugar and oil, and consumption is 0.8～1.2g/1000g, strives making the fruit surface to scribble uniform thin layer and gets final product.
I, light oven dry: the fruit body through last interleaving agent is carried out the light oven dry.25～30 ℃ of temperature, 10～15 minutes time.Purpose covers evenly oil body, and part immerses in the pericarp, forms air barrier, protects look, anti-oxidation, also makes any surface finish.
J, inspection, packing: the fruit of finishing above operation is carried out go-on-go.The fruit of go-on-go should color evenly, do not turn black, the plasmid size is evenly, fruit body soft or hard degree is even, removes broken fruit, special-shaped fruit.Check all qualified after, in the high-quality transparent plastic box of packing into.Place two bag hygroscopic agents for every bottle.External application color printing carton case packing is finished product.
The specific embodiment
With regard to the combined process flow chart embodiment of the invention is elaborated below:
Embodiment 1
1, little, complete, the scarlet uniform raspberry fresh fruit 300g of color and luster of fruit type of selection seed, weigh 1000g white sugar with sugar dissolving kettle sugar, water is adjusted sugar concentration at 60% (w/v), adds calcium chloride by thousand/0.6g after preparing, and thousand/0.2g adds vitamin C;
2, the raspberry fresh fruit is put in the stainless steel mesh, while hot red raspberry fruit is joined in the hot liquid glucose, soak the raspberry surface with liquid glucose, temperature maintenance is at 75～85 ℃, 5～10 minutes time.The enzyme that goes out is handled;
3, the red raspberry fruit behind the enzyme that goes out carries out vacuum sugar-soaking.Vacuum remains within 0.1～0.12MPa scope, 100～120 minutes time.
4, soak red raspberry fruit sugar-containing concentration after the sugar at 50% (w/v); Red raspberry fruit after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean 30～40 ℃ of water temperatures, scavenging period 5～10 seconds.
5, to the red raspberry fruit balance after cleaning through water.Each fruit granule will separate, and adhesion and overlap condition can not be arranged.Put into vacuum drying equipment and carry out vacuum drying.Temperature maintenance is at 40 ℃～60 ℃, drying time 180～200 minutes, vacuum 0.08～0.12Mpa.
6, will the raspberry preserved fruit behind vacuum drying move to and carry out the back oven dry in the wind-heat drying baker and handle, further remove the red raspberry fruit surface moisture.Time, bake out temperature was between 20～30 ℃ between 120～180 minutes.Measure the fruit body water content between 17%～20%.
7, use oiling machine to interleaving agent on the fruit body that has passed through the oven dry post processing.The interleaving agent sunflower oil, consumption is 0.8～1.2g/1000g, strives making the fruit surface to scribble uniform thin layer and gets final product; Fruit body through last interleaving agent is carried out the light oven dry.25～30 ℃ of temperature, 10～15 minutes time.
8, the fruit of finishing above operation is carried out go-on-go.The fruit of go-on-go should color evenly, do not turn black, the plasmid size is evenly, fruit body soft or hard degree is even, removes broken fruit, special-shaped fruit.
9, the product after the passed examination is packed in the high-quality transparent plastic box.Place two bag hygroscopic agents for every bottle.The outside is finished product with color printing carton case packing.
Embodiment 2
1, the selection seed is little, the fruit type is complete, the scarlet uniform raspberry quick-frozen fruit 100kg of color and luster, weigh 100kg white sugar with sugar dissolving kettle sugar, water is adjusted sugar concentration at 65% (w/v), adds calcium chloride by thousand/1g after preparing, and thousand/0.4g adds vitamin C;
2, the gradation of raspberry quick-frozen fruit is put in the stainless steel mesh, the raspberry quick-frozen is really joined in the hot liquid glucose, to soak the raspberry surface with liquid glucose, in the infuse process since red raspberry fruit in moisture content constantly leached, diluted the concentration of liquid glucose, mend at any time, made sucrose concentration remain on 60～65% into white sugar, temperature maintenance is at 75～85 ℃, 5～10 minutes time.The enzyme that goes out is handled;
3, the red raspberry fruit behind the enzyme that goes out carries out vacuum sugar-soaking.Vacuum remains within 0.1～0.12MPa scope, 100～120 minutes time.
4, soak red raspberry fruit sugar-containing concentration after the sugar at 60% (w/v); Red raspberry fruit after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean 30～40 ℃ of water temperatures, scavenging period 5～10 seconds.
5, to the red raspberry fruit balance after cleaning through water.Each fruit granule will separate, and adhesion and overlap condition can not be arranged.Put into vacuum drying equipment and carry out vacuum drying.Temperature maintenance is at 40 ℃～60 ℃, drying time 180～200 minutes, vacuum 0.08～0.12Mpa.
6, will the raspberry preserved fruit behind vacuum drying move to and carry out the back oven dry in the wind-heat drying baker and handle, further remove the red raspberry fruit surface moisture.Time, bake out temperature was between 20～30 ℃ between 120～180 minutes.Measure the fruit body water content between 17%～20%.
7, use oiling machine to interleaving agent on the fruit body that has passed through the oven dry post processing.Interleaving agent fruit drops oil, consumption is 0.8～1.2g/1000g, strives making the fruit surface to scribble uniform thin layer and gets final product; Fruit body through last interleaving agent is carried out the light oven dry.25～30 ℃ of temperature, 10～15 minutes time.
8, the fruit of finishing above operation is carried out go-on-go.The fruit of go-on-go should color evenly, do not turn black, the plasmid size is evenly, fruit body soft or hard degree is even, removes broken fruit, special-shaped fruit.
9, the product after the passed examination is packed in the high-quality transparent plastic box.Place two bag hygroscopic agents for every bottle.The outside is finished product with color printing carton case packing.
Claims (2)
1. a dried fruit food with red aeterio is characterized in that finished product main component content is as follows: (g/1000g)
A, red raspberry fruit or quick-frozen red raspberry fruit 420-510g
B, white sugar 470-580g
C, vitamin C 0.2-0.4g
D, calcium chloride 0.6-1g
E, interleaving agent (sunflower oil or fruit sugar and oil) 0.8-1.2g.
2. according to claims 1 described raspberry preserved fruit, it is characterized in that processing process comprises following key step:
A, choosing fruit: select that seed is little, the fruit type is complete, the scarlet uniform raspberry fresh fruit of color and luster or quick-frozen red raspberry fruit;
B, sugar dissolving, sugar fluid configuration: with sugar dissolving kettle sugar, sugar concentration is controlled at 60-65% (w/v), keeps calcium chloride at 0.6-1g/1000g after preparing in the liquid glucose, Vit C contents 0.2-0.4g/1000g;
C, the enzyme that goes out are handled: after liquid glucose boils, earlier raspberry is put in the stainless steel mesh, while hot raspberry is joined in the hot liquid glucose, to soak raspberry or quick-frozen raspberry surface with liquid glucose, the heating enzyme that goes out is handled, and temperature maintenance is at 75-85 ℃, 5～10 minutes time;
D, vacuum sugar-soaking: raspberry behind the enzyme that goes out or quick-frozen red raspberry fruit, carry out vacuum sugar-soaking; Adopt noncontinuity to vacuumize mode, vacuum remains within 0.1～0.12MPa scope, 100～120 minutes time; Soak red raspberry fruit sugar-containing concentration after the sugar 50%～65%;
E, cleaning: the red raspberry fruit after handling through vacuum sugar-soaking is carried out surperficial liquid glucose clean, 30～40 ℃ of water temperatures, scavenging period 5-10 second;
F, vacuum drying: to the red raspberry fruit balance after cleaning through water, each fruit granule will separate, and adhesion and overlap condition can not be arranged; Put into vacuum drying equipment and carry out vacuum drying; Temperature maintenance is at 40 ℃～60 ℃, drying time 180～200 minutes, vacuum 0.08～0.12Mpa;
G, back oven dry are handled: will the raspberry preserved fruit behind vacuum drying move to and carry out back oven dry processing in the wind-heat drying baker, further remove the red raspberry fruit surface moisture; Time, bake out temperature was between 20～30 ℃ between 120～180 minutes; Measure the fruit body water content between 17%～20%;
H, interleaving agent are handled: use oiling machine to interleaving agent on the fruit body that has passed through the oven dry post processing; Interleaving agent is with sunflower oil or fruit sugar and oil, and consumption is 0.8-1.2g/1000g, strives making the fruit surface to scribble uniform thin layer and gets final product;
I, light oven dry: the fruit body through last interleaving agent is carried out the light oven dry; 25～30 ℃ of temperature, 10～15 minutes time;
J, check packing: the fruit of finishing above operation is carried out go-on-go, the fruit of go-on-go should color evenly, do not turn black, the plasmid size is evenly, fruit body soft or hard degree is even, removes broken fruit, special-shaped fruit; Check all qualified after, in the high-quality transparent plastic box of packing into; Place two bag hygroscopic agents, external application color printing carton case packing for every bottle.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101142935B (en) * | 2006-09-11 | 2011-12-28 | 北京御食园食品股份有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN102342319A (en) * | 2011-09-27 | 2012-02-08 | 陕西科技大学 | Method for processing candied jujubes with quick-frozen jujubes |
| CN102613375A (en) * | 2012-03-28 | 2012-08-01 | 常熟市玉山食品有限公司 | Wax apple preserved fruit and preparation method thereof |
| CN103284088A (en) * | 2013-05-31 | 2013-09-11 | 开原川顺食品加工有限公司 | Caramelized apple |
| CN103493958A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Low-sugar preserved strawberry |
| CN104256029A (en) * | 2014-09-03 | 2015-01-07 | 安徽恋尚你食品有限公司 | Leech and forsythia suspensa freeze-dried preserved raspberries and preparation method thereof |
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN106720875A (en) * | 2016-12-14 | 2017-05-31 | 大连民族大学 | A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function |
| CN107927638A (en) * | 2016-08-30 | 2018-04-20 | 河北农业大学 | The method that a kind of raspberry fruit and vegetable tablet and response phase method optimize its formula |
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| CN101142935B (en) * | 2006-09-11 | 2011-12-28 | 北京御食园食品股份有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN102342319A (en) * | 2011-09-27 | 2012-02-08 | 陕西科技大学 | Method for processing candied jujubes with quick-frozen jujubes |
| CN102342319B (en) * | 2011-09-27 | 2012-11-07 | 陕西科技大学 | Method for processing candied jujubes with quick-frozen jujubes |
| CN102613375A (en) * | 2012-03-28 | 2012-08-01 | 常熟市玉山食品有限公司 | Wax apple preserved fruit and preparation method thereof |
| CN103284088A (en) * | 2013-05-31 | 2013-09-11 | 开原川顺食品加工有限公司 | Caramelized apple |
| CN103493958A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Low-sugar preserved strawberry |
| CN104256029A (en) * | 2014-09-03 | 2015-01-07 | 安徽恋尚你食品有限公司 | Leech and forsythia suspensa freeze-dried preserved raspberries and preparation method thereof |
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104305039B (en) * | 2014-09-30 | 2017-08-08 | 佳沃（青岛）食品有限公司 | A kind of processing method of gold zone Kiwi berry dried fruit |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN107927638A (en) * | 2016-08-30 | 2018-04-20 | 河北农业大学 | The method that a kind of raspberry fruit and vegetable tablet and response phase method optimize its formula |
| CN106720875A (en) * | 2016-12-14 | 2017-05-31 | 大连民族大学 | A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function |
| CN106720875B (en) * | 2016-12-14 | 2020-09-22 | 大连民族大学 | Preparation method of preserved cherry with intestine and stomach health care function |
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| CN100548136C (en) | 2009-10-14 |
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