CN106473045A - A kind of Fructus Vitis viniferae fruitcake and preparation method and application - Google Patents
A kind of Fructus Vitis viniferae fruitcake and preparation method and application Download PDFInfo
- Publication number
- CN106473045A CN106473045A CN201610915761.9A CN201610915761A CN106473045A CN 106473045 A CN106473045 A CN 106473045A CN 201610915761 A CN201610915761 A CN 201610915761A CN 106473045 A CN106473045 A CN 106473045A
- Authority
- CN
- China
- Prior art keywords
- fruitcake
- vitis viniferae
- fructus vitis
- grape skin
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field is and in particular to a kind of Fructus Vitis viniferae fruitcake and preparation method and application.Described Fructus Vitis viniferae fruitcake, comprises following component：Grape skin, esterified crosslinked starch, tea polyphenols, sodium carboxymethyl cellulose, sodium citrate, sodium tripolyphosphate and composite edible glue etc..The present invention prepares grape skin serosity by the way of the combination of wet-dry change micronizing, can be effectively increased the content of water-soluble fibre in grape skin, increases retention ability and the expansive force of dietary fiber, and is beneficial to pectin dissolution, strengthens fruitcake mouthfeel and absorbability；Using the baking of Cryogenic Temperature Swing roasting mode so that fruitcake drying course can guarantee that temperature is unsuitable too high, effectively prevent loss and the caramelization of nutritional labeling.The present invention carries out scientific combination to raw material, so that prepared fruitcake is bright in colour, smooth, delicate mouthfeel, sour-sweet moderate, local flavor project reasonable compatibility, and high resilience does not stick to one's teeth.The present invention makes full use of the bioactive ingredients in grape skin, realizes comprehensive utilization and the maximizing the benefits of grape resource, decreases environmental pollution.
Description
Technical field
The invention belongs to food processing field is and in particular to a kind of Fructus Vitis viniferae fruitcake and preparation method and application.
Background technology
Fruitcake, also known as concentrating sarcocarp cake, refers to be processed into instant and do not lose carrying inconvenient, perishable fresh fruit
The fresh fruit product of flavour nutrient.China's research worker is studied to the technique being produced fruitcake with different material at present,
And achieve corresponding achievement.As：Fructus Rosae Normalis cake, kelp cake, mango fruit cake, Semen Cajani cake, haw jelly, persimmon cake, Fructus psidii guajavae immaturus local flavor
Fruitcake, Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake etc..With the quickening of people's living standard and rhythm, fruitcake class product is increasingly liked by people
Love.But the exploitation of this kind of product does not also keep pace with the times, the research of Industrialized processing technique is in the starting stage, deposits unavoidably
In a lot of problems.
Grape skin (grape pomace, GP) is the one kind producing in wine brewing process with grape pomace, seed
Grain and carpopodium are the garbage of main component, account for the 20% about of Grape processing quality.Increase with vintage in recent years
And the fast development of Grape processing industry, in Grape processing, the by-product of generation reaches as many as kiloton, and it is not only to environment
Pollution is big, is also the significant wastage to resource.It is rich in dietary fiber, Polyphenols, natural colour in numerous studies display grape skin
The plant nutrient ingredients such as element, Oleum Vitis viniferae, protein, white Herba chenopodii Lu's alcohol, tannin, are a kind of antioxidation dietary fiber money of high-quality
Source, if carrying out intensive processing and comprehensive utilization to it, then can greatly promote its added value, and is avoided that and abandons, because of heap, the ring causing
Border is polluted.So, how these garbages being developed and utilized, turning waste into wealth thus reaching the effect of doulbe-sides' victory, it appears particularly
Important, the also sound development to Fructus Vitis viniferae industry also has important impetus.
Application No. " 201410113506.3 ", patent name is " a kind of method that utilization blueberry residue produces blueberry fruit cake "
Disclose a kind of method that utilization blueberry residue produces blueberry fruit cake.At present, related grape skin is not also had to prepare the correlation of fruitcake
Report.
Content of the invention
In order to overcome the deficiencies in the prior art and shortcoming, the primary and foremost purpose of the present invention is to provide a kind of Fructus Vitis viniferae fruitcake.
Another object of the present invention is to providing the preparation method of above-mentioned Fructus Vitis viniferae fruitcake.
It is still another object of the present invention to provide the application of above-mentioned Fructus Vitis viniferae fruitcake.
The purpose of the present invention is achieved through the following technical solutions：
A kind of Fructus Vitis viniferae fruitcake, comprises following component in parts by mass：
Described Fructus Vitis viniferae fruitcake, preferably comprises following component in parts by mass：
Described esterified crosslinked starch is preferably Ultra Tex 2；
Described sugar alcohol is preferably at least one in erythritol, maltose alcohol and Sorbitol；
Described syrup is preferably at least one in glucose syrup, maltose syrup, high fructose syrup and high maltose syrup；
Described acidity regulator is preferably at least one in tartaric acid, citric acid, malic acid and lactic acid；
Described composite edible glue is preferably the mixture of pectin, carrageenan and xanthan gum；
The mass ratio of described pectin, carrageenan and xanthan gum is preferably 2:2:1；
The preparation method of described Fructus Vitis viniferae fruitcake, comprises the steps of：
(1) by grape skin ion, it is dried, carry out just pulverizing, cross 40～80 mesh sieves；Then superfine grinding by wet processing is extremely
Particle diameter is 10～30 μm, obtains grape skin micropowder；
(2) the grape skin micropowder that step (1) is obtained is mixed with water, carries out ultrasonic homogeneous micronization process, obtains Fructus Vitis viniferae
Skin dreg slurry；
(3) Fructus Vitis viniferae that esterified crosslinked starch, sodium carboxymethyl cellulose, syrup and composite edible glue and step (2) are obtained
Skin dreg slurry mixes, and 80～90 DEG C of heated and stirred are to starch gelatinization；Then it is cooled to the residue of 50～60 DEG C of addition Fructus Vitis viniferae fruitcakes
Component (tea polyphenols, sugar alcohol, acidity regulator, sodium citrate and sodium tripolyphosphate) stirs；
(4) product that step (3) is obtained carries out alternating temperature baking drying：It is baked to molding cake under the conditions of prior to 40～45 DEG C
Body moisture is 30～40%, and continuing to be baked to molding cake body moisture under the conditions of 55～60 DEG C is 20～25%,
End temperature is baked to molding cake body moisture under the conditions of being down to 40～45 DEG C be 10～18%, obtains Fructus Vitis viniferae fruitcake；
The preferred vacuum lyophilization of drying described in step (1)；
Superfine grinding by wet processing described in step (1) preferably employs super micron mill to be carried out；
Grape skin micropowder described in step (2) is preferably 1 with the mass ratio of water：(5～8)；
The condition that ultrasonic homogeneous micronization described in step (2) is processed is preferably：Ultrasonic frequency is 10～25KHz, surpasses
Acoustic power is 200～300W, and ultrasonic homogenizing time is 1～3min；
Ultrasonic homogeneous micronization process described in step (2) preferably employs ultrasonic homogenizer and carries out；
The dry condition of alternating temperature baking described in step (4) is preferably：It is baked to molding cake body under the conditions of prior to 42 DEG C
Moisture is 35%, and continuing to be baked to molding cake body moisture under the conditions of 58 DEG C is 22%, and end temperature is down to 42
Being baked to molding cake body moisture under the conditions of DEG C is 15%；
Application in field of food for the described Fructus Vitis viniferae fruitcake；
The principle of the present invention：
First, the present invention utilizes the garbage grape skin producing in wine brewing process is raw material, and it is first carried out
Superfine grinding by wet processing, is carried out ultrasonic homogeneous micronization process, obtains grape skin serosity after then being mixed with water again.Wherein, dry and wet
Method micronizing combines, and can be effectively increased the content of water-soluble fibre in grape skin, increases the retention ability of dietary fiber and swollen
Expansive force, and it is beneficial to pectin dissolution, strengthen fruitcake mouthfeel and absorbability.Second, the present invention utilizes esterified crosslinked starch, carboxymethyl fine
The plain sodium of dimension and composite edible glue compounding so that the fruitcake figure being obtained is uniform, full, stable, same in raising products'texture
When, define fine and smooth soft and smooth mouthfeel feature；3rd, add sodium citrate and sodium tripolyphosphate can be with hydrion in balance solution
The conversion rate that concentration hydrolyzes to sugar, delays the pre- solidifying effect that pectin occurs in the fabrication process too early.4th, system of the present invention
The grape skin serosity obtaining contains abundant antibacterial antioxidant, compounds with tea polyphenols, and both also have collaborative suppression well
Bacterium effect and antioxidation, can effectively extend the fruitcake shelf-life.
The present invention has such advantages as with respect to prior art and effect：
(1) present invention carries out scientific combination to raw material, reasonable compatibility so that prepared fruitcake is bright in colour, smooth, mouthfeel
Fine and smooth, sour-sweet moderate, local flavor projects, and high resilience does not stick to one's teeth, is natural well, nutrition is allayed one's hunger, health leisure food.
(2) present invention prepares grape skin serosity in technique by the way of the combination of wet-dry change micronizing, can be effective
Increase the content of water-soluble fibre in grape skin, increase retention ability and the expansive force of dietary fiber, and be beneficial to pectin dissolution, increase
Strong fruitcake mouthfeel and absorbability.
(3) present invention in technique using Cryogenic Temperature Swing roasting mode baking molding cake body so that molding cake body was dried
Journey can guarantee that temperature is unsuitable too high, effectively prevents loss and the caramelization of nutritional labeling.
(4) present invention adopts sugar alcohol to replace traditional sweeting agent, is more beneficial for health.
(5) present invention does not contain any preservative, safe, green.
(6) raw material output of the present invention is big, cheap, process is simple, and cost is relatively low, makes full use of the life in grape skin
Thing active component, realizes comprehensive utilization and the maximizing the benefits of grape resource, decreases environmental pollution.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
Embodiment 1
A kind of Fructus Vitis viniferae fruitcake, comprises following component in parts by mass：
The preparation method of described Fructus Vitis viniferae fruitcake, comprises the steps of：
(1) by the grape skin ion of 35 mass parts, vacuum lyophilization, carry out just pulverizing, cross 60 mesh sieves；Then
Carry out superfine grinding by wet processing with super micron mill and be 25 μm to particle diameter, obtain grape skin micropowder；
(2) by the prepared grape skin micropowder of step (1) and water in mass ratio 1：7 mixing, are carried out with ultrasonic homogenizer
Ultrasonic homogeneous micronization is processed, and obtains grape skin serosity；Wherein, ultrasonic frequency is 20KHz, and ultrasonic power is 250W, surpasses
Sound homogenizing time is 2min；
(3) by the Ultra Tex 2 of 8 mass parts, the sodium carboxymethyl cellulose of 0.4 mass parts, 13 mass parts
The Pericarpium Vitis viniferae slurry that the composite edible glue (pectin, carrageenan and xanthan gum) of glucose syrup and 0.5 mass parts is obtained with step (2)
Liquid mixes, and 85 DEG C of heated and stirred are to starch gelatinization；Then it is cooled to remaining ingredient 0.1 mass parts of 55 DEG C of addition Fructus Vitis viniferae fruitcakes
Tea polyphenols, the maltose alcohol of 13 mass parts, the citric acid of 0.8 mass parts, the sodium citrate of 0.2 mass parts and 0.08 mass parts
Sodium tripolyphosphate stirs；
(4) product that step (3) is obtained carries out alternating temperature baking drying：It is baked to molding cake body water under the conditions of prior to 42 DEG C
Content is divided to be 35%, continuing to be baked to molding cake body moisture under the conditions of 58 DEG C is 22%, and end temperature is down to 42 DEG C
Under the conditions of be baked to molding cake body moisture be 15%, obtain Fructus Vitis viniferae fruitcake；
(5) the Fructus Vitis viniferae fruitcake that step (4) is obtained carries out nitrogen gas packing, obtains Fructus Vitis viniferae fruitcake finished product.
The Fructus Vitis viniferae fruitcake finished product that the present embodiment is obtained is bright in colour, smooth, and delicate mouthfeel, sour-sweet moderate, local flavor project, rich
Flexible, do not stick to one's teeth, can keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, guarantee the quality under the conditions of room temperature (25 DEG C)
Phase is 12 months, and the freezing conditions lower shelf-life is 20 months.
Embodiment 2
A kind of Fructus Vitis viniferae fruitcake, comprises following component in parts by mass：
The preparation method of described Fructus Vitis viniferae fruitcake, comprises the steps of：
(1) by the grape skin ion of 30 mass parts, vacuum lyophilization is dried, and carries out just pulverizing, crosses 40 mesh sieves；
Then carry out superfine grinding by wet processing with super micron mill and be 30 μm to particle diameter, obtain grape skin micropowder；
(2) by the prepared grape skin micropowder of step (1) and water in mass ratio 1：8 mixing, are carried out with ultrasonic homogenizer
Ultrasonic homogeneous micronization is processed, and obtains grape skin serosity；Wherein, ultrasonic frequency is 10KHz, and ultrasonic power is 300W, surpasses
Sound homogenizing time is 3min；
(3) by the Ultra Tex 2 of 5 mass parts, the sodium carboxymethyl cellulose of 0.1 mass parts, 15 mass parts
The grape skin serosity that the composite edible glue (pectin, carrageenan and xanthan gum) of maltose syrup and 1 mass parts is obtained with step (2)
Mixing, 80 DEG C of heated and stirred are to starch gelatinization；Then it is cooled to remaining ingredient 0.05 mass parts of 50 DEG C of addition Fructus Vitis viniferae fruitcakes
The three of tea polyphenols, the erythritol of 15 mass parts, the malic acid of 2 mass parts, the sodium citrate of 0.1 mass parts and 0.05 mass parts
Polyphosphate sodium stirs；
(4) product that step (3) is obtained carries out alternating temperature baking drying：It is baked to molding cake body water under the conditions of prior to 40 DEG C
Content is divided to be 40%, continuing to be baked to molding cake body moisture under the conditions of 55 DEG C is 25%, and end temperature is down to 40 DEG C
Under the conditions of be baked to molding cake body moisture be 18%, obtain Fructus Vitis viniferae fruitcake；
(5) the Fructus Vitis viniferae fruitcake that step (4) is obtained carries out nitrogen gas packing, obtains Fructus Vitis viniferae fruitcake finished product.
The Fructus Vitis viniferae fruitcake finished product that the present embodiment is obtained is bright in colour, smooth, and delicate mouthfeel, sour-sweet moderate, local flavor project, rich
Flexible, do not stick to one's teeth, can keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, guarantee the quality under the conditions of room temperature (25 DEG C)
Phase is 12 months, and the freezing conditions lower shelf-life is 20 months.
Embodiment 3
A kind of Fructus Vitis viniferae fruitcake, comprises following component in parts by mass：
The preparation method of described Fructus Vitis viniferae fruitcake, comprises the steps of：
(1) by the grape skin ion of 40 mass parts, vacuum lyophilization is dried, and carries out just pulverizing, crosses 80 mesh sieves；
Then carry out superfine grinding by wet processing with super micron mill and be 10 μm to particle diameter, obtain grape skin micropowder；
(2) by the prepared grape skin micropowder of step (1) and water in mass ratio 1：5 mixing, are carried out with ultrasonic homogenizer
Ultrasonic homogeneous micronization is processed, and obtains grape skin serosity；Wherein, ultrasonic frequency is 25KHz, and ultrasonic power is 200W, surpasses
Sound homogenizing time is 1min；
(3) by the Ultra Tex 2 of 10 mass parts, the sodium carboxymethyl cellulose of 0.5 mass parts, 10 mass parts
Syrup (glucose syrup and maltose syrup) and the composite edible glue (pectin, carrageenan and xanthan gum) of 0.1 mass parts and step
(2) the grape skin serosity mixing being obtained, 90 DEG C of heated and stirred are to starch gelatinization；Then it is cooled to 60 DEG C of addition Fructus Vitis viniferae fruitcakes
The tea polyphenols of remaining ingredient 0.2 mass parts, the sugar alcohol (maltose alcohol and Sorbitol) of 10 mass parts, the acidity of 0.1 mass parts
The sodium tripolyphosphate of regulator (citric acid and malic acid), the sodium citrate of 0.3 mass parts and 0.1 mass parts stirs；
(4) product that step (3) is obtained carries out alternating temperature baking drying：It is baked to molding cake body water under the conditions of prior to 45 DEG C
Content is divided to be 30%, continuing to be baked to molding cake body moisture under the conditions of 60 DEG C is 20%, and end temperature is down to 45 DEG C
Under the conditions of be baked to molding cake body moisture be 10%, obtain Fructus Vitis viniferae fruitcake；
(5) the Fructus Vitis viniferae fruitcake that step (4) is obtained carries out nitrogen gas packing, obtains Fructus Vitis viniferae fruitcake finished product.
The Fructus Vitis viniferae fruitcake finished product that the present embodiment is obtained is bright in colour, smooth, and delicate mouthfeel, sour-sweet moderate, local flavor project, rich
Flexible, do not stick to one's teeth, can keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, guarantee the quality under the conditions of room temperature (25 DEG C)
Phase is 12 months, and the freezing conditions lower shelf-life is 20 months.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not subject to above-described embodiment
Limit, other any spirit without departing from the present invention and the change made under principle, modification, replacement, combine, simplify,
All should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (10)
1. a kind of Fructus Vitis viniferae fruitcake is it is characterised in that comprise following component in parts by mass：
2. Fructus Vitis viniferae fruitcake according to claim 1 is it is characterised in that comprise following component in parts by mass：
3. Fructus Vitis viniferae fruitcake according to claim 1 and 2 it is characterised in that：
Described esterified crosslinked starch is Ultra Tex 2.
4. Fructus Vitis viniferae fruitcake according to claim 1 and 2 it is characterised in that：
Described sugar alcohol is at least one in erythritol, maltose alcohol and Sorbitol.
5. Fructus Vitis viniferae fruitcake according to claim 1 and 2 it is characterised in that：
Described syrup is at least one in glucose syrup, maltose syrup, high fructose syrup and high maltose syrup.
6. Fructus Vitis viniferae fruitcake according to claim 1 and 2 it is characterised in that：
Described acidity regulator is at least one in tartaric acid, citric acid, malic acid and lactic acid.
7. Fructus Vitis viniferae fruitcake according to claim 1 and 2 it is characterised in that：
Described composite edible glue is the mixture of pectin, carrageenan and xanthan gum；
The mass ratio of described pectin, carrageenan and xanthan gum is 2:2:1.
8. the preparation method of the Fructus Vitis viniferae fruitcake described in any one of claim 1～7 is it is characterised in that comprise the steps of：
(1) by grape skin ion, it is dried, carry out just pulverizing, cross 40～80 mesh sieves；Then superfine grinding by wet processing is to particle diameter
For 10～30 μm, obtain grape skin micropowder；
(2) the grape skin micropowder that step (1) is obtained is mixed with water, carries out ultrasonic homogeneous micronization process, obtains grape skin
Serosity；
(3) grape skin that esterified crosslinked starch, sodium carboxymethyl cellulose, syrup and composite edible glue and step (2) are obtained
Serosity mixes, and 80～90 DEG C of heated and stirred are to starch gelatinization；Then it is cooled to the remaining ingredient of 50～60 DEG C of addition Fructus Vitis viniferae fruitcakes
Stir；
(4) product that step (3) is obtained carries out alternating temperature baking drying：It is baked to molding cake body water under the conditions of prior to 40～45 DEG C
Content is divided to be 30～40%, continuing to be baked to molding cake body moisture under the conditions of 55～60 DEG C is 20～25%, finally
Temperature is baked to molding cake body moisture under the conditions of being down to 40～45 DEG C be 10～18%, obtains Fructus Vitis viniferae fruitcake.
9. Fructus Vitis viniferae fruitcake according to claim 8 preparation method it is characterised in that：
Grape skin micropowder described in step (2) is 1 with the mass ratio of water：(5～8).
10. Fructus Vitis viniferae fruitcake according to claim 8 preparation method it is characterised in that：
The condition that ultrasonic homogeneous micronization described in step (2) is processed is：Ultrasonic frequency is 10～25KHz, ultrasonic power
For 200～300W, ultrasonic homogenizing time is 1～3min；
Alternating temperature described in step (4) toasts dry condition：It is baked to molding cake body moisture under the conditions of prior to 42 DEG C
For 35%, continuing to be baked to molding cake body moisture under the conditions of 58 DEG C is 22%, under the conditions of end temperature is down to 42 DEG C
Being baked to molding cake body moisture is 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610915761.9A CN106473045A (en) | 2016-10-20 | 2016-10-20 | A kind of Fructus Vitis viniferae fruitcake and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610915761.9A CN106473045A (en) | 2016-10-20 | 2016-10-20 | A kind of Fructus Vitis viniferae fruitcake and preparation method and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106473045A true CN106473045A (en) | 2017-03-08 |
Family
ID=58270276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610915761.9A Pending CN106473045A (en) | 2016-10-20 | 2016-10-20 | A kind of Fructus Vitis viniferae fruitcake and preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106473045A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN111728000A (en) * | 2020-06-18 | 2020-10-02 | 西北农林科技大学 | A kind of grape inflorescence dietary fiber nutrition biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224878A (en) * | 2011-06-27 | 2011-10-26 | 贵州大学 | A kind of prickly pear fruit cake and preparation method thereof |
| CN103892154A (en) * | 2014-03-25 | 2014-07-02 | 浙江工业大学 | Method for producing blueberry fruit cake by utilizing blueberry residues |
| CN105410551A (en) * | 2015-11-27 | 2016-03-23 | 华南农业大学 | Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake |
-
2016
- 2016-10-20 CN CN201610915761.9A patent/CN106473045A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224878A (en) * | 2011-06-27 | 2011-10-26 | 贵州大学 | A kind of prickly pear fruit cake and preparation method thereof |
| CN103892154A (en) * | 2014-03-25 | 2014-07-02 | 浙江工业大学 | Method for producing blueberry fruit cake by utilizing blueberry residues |
| CN105410551A (en) * | 2015-11-27 | 2016-03-23 | 华南农业大学 | Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN111728000A (en) * | 2020-06-18 | 2020-10-02 | 西北农林科技大学 | A kind of grape inflorescence dietary fiber nutrition biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101352241B (en) | Tuckahoe nutrient powder and preparation method thereof | |
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| CN102972754B (en) | Preparation of barley grass powder and domestic fungus powder compounded chewing tablet, and medium short wave infrared drying method | |
| CN105995348B (en) | Okra dietary fiber beverage and preparation method thereof | |
| CN104543846A (en) | Preparation method of instant pumpkin powder | |
| CN103431323A (en) | Instant jujube power and preparation method thereof | |
| CN103330191A (en) | Processing method of nostoc commune and mushroom nutrition powder | |
| CN107114771A (en) | A kind of high anthocyanidin highland barley ferment and its brewing method | |
| CN103891820B (en) | A kind of fruit cakes dry powder and preparation method thereof | |
| CN103053888B (en) | Method for preparing wax apple jelly | |
| CN111096447A (en) | Tremella pulp, preparation method and application thereof, thickener and preparation method thereof | |
| CN105432905A (en) | Ginkgo ferment-filled chocolate and preparation method thereof | |
| CN102870885A (en) | Lotus root and fructus lycii milk tea and preparation technology thereof | |
| CN103070438A (en) | Mixed vegetable juice drink, production method and production device | |
| CN102204617B (en) | Mulberry powder health care tea and preparation method thereof | |
| CN103859318A (en) | Sugar-reduced red jujube haw slices | |
| CN1720823A (en) | Method for preparing pure natural fibrous fruit powder | |
| CN106473045A (en) | A kind of Fructus Vitis viniferae fruitcake and preparation method and application | |
| CN102210434A (en) | Mango powder and preparation method thereof | |
| CN102631000A (en) | Purple sweet potato solid beverage and preparation method thereof | |
| CN102246992A (en) | A kind of hemp seed almond dew drink and preparation method thereof | |
| CN103947950B (en) | A kind of red compound health rice cake and processing method thereof | |
| CN1951215A (en) | Nutritious green rice mixed with fruits and vegetables | |
| CN107668612A (en) | A kind of health care chrysanthemum sauce for alleviating visual fatigue | |
| CN106967578A (en) | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170308 |
|
| RJ01 | Rejection of invention patent application after publication |