CN104171775A - Processing method of passion fruit jam powder - Google Patents
Processing method of passion fruit jam powder Download PDFInfo
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- CN104171775A CN104171775A CN201410322082.1A CN201410322082A CN104171775A CN 104171775 A CN104171775 A CN 104171775A CN 201410322082 A CN201410322082 A CN 201410322082A CN 104171775 A CN104171775 A CN 104171775A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 81
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 81
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004108 freeze drying Methods 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 239000005864 Sulphur Substances 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 244000119298 Emblica officinalis Species 0.000 description 3
- 235000015489 Emblica officinalis Nutrition 0.000 description 3
- 241000234435 Lilium Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 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
- 244000182264 Lucuma nervosa Species 0.000 description 1
- 235000000564 Lucuma nervosa Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar 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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a processing method of passion fruit jam powder. Passion fruits are used as main raw materials, and the passion fruit jam powder is processed by the steps: pretreating the raw materials, pulping, performing enzyme treatment, blending, homogenizing, lyophilizing, crushing and filtering. According to the passion fruit jam powder processed by adopting the processing method, sulphitation is performed, so that the finished jam powder has stable color, enzymolysis is performed, so that more nutrient substances can be separated, and in addition, any artificial preparation is not added, so that natural flavor of the passion fruits can be kept.
Description
Technical field
The present invention relates to a kind of processing method of jam powder, especially relate to a kind of processing method of passion fruit jam powder.
Background technology
Passion fruit: claiming again Brazil nut, egg fruit etc., is the general designation of the perennial bejuco fruit of Passifloraceae.Can give out the strong fragrance of the various fruits such as pineapple, banana, mango, pomegranate, lemon rubber because of its fruit juice, therefore the passion fruit of gaining the name.According to open source literature, passion fruit is rich in several amino acids, vitamin, carrotene and the trace element of needed by human body.In pulp and pericarp, all contain more than the 60 kind of fragrance ingredients such as abundant pectin, Tea Polyphenols, B family, C family vitamin, glucose, organic acid.At present, passion fruit, except eating raw, is processed to drink or the food such as fruit wine, beverage, fruit vinegar, and taking passion fruit as raw material, and the taste that is processed into is sour-sweet, the passion fruit jam powder of instant, has no Related product listing.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method taking passion fruit as Raw material processing passion fruit jam powder, process through steps such as pretreatment of raw material, making beating, enzyme processing, batching, homogeneous, lyophilization, pulverizing, filtrations, can fully retain the nutritional labeling in raw material, easy and simple to handle, be easy to grasp.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of passion fruit jam powder, it is characterized in that, and adopt following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove the part of rotting, after cleaning, be cut into passion fruit piece, passion fruit piece is put into the sulfurous acid solution of 0.1-0.2%, soak 40-60min,, after finishing, immersion removes residual sulphur through rinsing, through sulfurous acid solution color retention, make finished product jam pink colour pool stable;
B, making beating: to adding the processing of pulling an oar of weight 2-3 water doubly in pretreated passion fruit piece, make passion fruit pulp;
C, enzyme processing: in passion fruit pulp, add the pectase of 0.2-0.3%, the cellulase of 0.06-0.08%, mix, temperature control is 40-50 DEG C, and the time is 4-6 hour;
D, allotment: in enzyme passion fruit pulp after treatment, add the citric acid of 10-15% xylitol, 0.5-1%, the gelatin of 0.1-0.2% to mix, make mixed liquor;
E, homogeneous: by the processing of mixed liquor homogeneous, temperature is 80-90 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 25-30Mpa, and double-stage homogenization pressure 4-6Mpa, through homogeneous processing, has improved the quality of jam powder, has eliminated coarse mouthfeel in jam powder;
F, lyophilization: the mixed liquor that homogeneous is good is sent under-15 ~-10 DEG C of environment immediately, and freezing 6-8 hour, presses 6-8kg/m by the mixed liquor after freezing in useful load
2, operating pressure 40-60Pa, resolve under the condition of pressure 20-22Pa, temperature 45-50 DEG C dryly, make passion fruit dried frozen aquatic products, adopt the method for lyophilization, avoid the loss of raw material nutriment, improve the utilization rate of raw material;
G, pulverizing: be that 30-40%, temperature are in the closed job-shop of 15-20 DEG C by passion fruit dried frozen aquatic products in humidity, freeze-drying semi-finished product broken into uniform graininess with disintegrating machine;
H, filtration: the passion fruit crushing, through 80-100 object screen filtration, is made to passion fruit jam powder;
I, packaging: by after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Beneficial effect: the passion fruit jam powder that adopts the present invention's processing, by sulfiting, can make finished product jam pink colour pool stable, can separate out more nutriment by enzymolysis, simultaneously owing to not adding any artificial preparation and more can keep the natural flavor of passion fruit.
Detailed description of the invention
Embodiment 1: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove the part of rotting, after cleaning, be cut into passion fruit piece, passion fruit piece is put into 0.1% sulfurous acid solution, soak 60min,, after finishing, immersion removes residual sulphur through rinsing, through sulfurous acid solution color retention, make finished product jam pink colour pool stable;
B, making beating: to the water that adds 20kg in the pretreated passion fruit piece of the 10kg processing of pulling an oar, make passion fruit pulp;
C, enzyme processing: in 10kg passion fruit pulp, add the pectase of 0.02kg, the cellulase of 0.006kg, mix, temperature control is 40 DEG C, and the time is 6 hours;
D, allotment: in 10kg enzyme passion fruit pulp after treatment, add the citric acid of 1kg xylitol, 0.05kg, the gelatin of 0.01kg to mix, make mixed liquor;
E, homogeneous: by the processing of mixed liquor homogeneous, temperature is 80 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 30Mpa, and double-stage homogenization pressure 4Mpa, through homogeneous processing, has improved the quality of jam powder, has eliminated coarse mouthfeel in jam powder;
F, lyophilization: the mixed liquor that homogeneous is good is sent under-15 DEG C of environment immediately, freezing 6 hours, the mixed liquor after freezing is pressed to 6kg/m in useful load
2, operating pressure 40Pa, resolve under the condition of pressure 20Pa, temperature 45 C dryly, make passion fruit dried frozen aquatic products, adopt the method for lyophilization, avoid the loss of raw material nutriment, improve the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products be 30% in humidity, temperature is in the closed job-shop of 20 DEG C, freeze-drying semi-finished product broken into uniform graininess with disintegrating machine;
H, filtration: the passion fruit crushing, through 80 object screen filtrations, is made to passion fruit jam powder;
I, packaging: by after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Embodiment 2: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, lily, remove the part of rotting, after cleaning, be cut into passion fruit piece, lily piece, after being mixed with 1kg lily piece, 9kg passion fruit piece puts into 0.15% sulfurous acid solution, soak 50min,, after finishing, immersion removes residual sulphur through rinsing, through sulfurous acid solution color retention, make finished product jam pink colour pool stable;
B, making beating: to the water that adds 25kg in the pretreated raw material block of the 10kg processing of pulling an oar, make passion fruit pulp;
C, enzyme processing: in 10kg passion fruit pulp, add the pectase of 0.25kg, the cellulase of 0.007kg, mix, temperature control is 45 DEG C, and the time is 5 hours;
D, allotment: in 10kg enzyme passion fruit pulp after treatment, add the xylitol of 1.3kg, the strawberry juice of 2kg, the citric acid of 0.08kg, the xanthans of 0.015kg to mix, make mixed liquor;
E, homogeneous: by the processing of mixed liquor homogeneous, temperature is 85 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 28Mpa, and double-stage homogenization pressure 5Mpa, through homogeneous processing, has improved the quality of jam powder, has eliminated coarse mouthfeel in jam powder;
F, lyophilization: the mixed liquor that homogeneous is good is sent under-13 DEG C of environment immediately, freezing 7 hours, the mixed liquor after freezing is pressed to 7kg/m in useful load
2, operating pressure 50Pa, resolve under the condition of 48 DEG C of pressure 21Pa, temperature dryly, make passion fruit dried frozen aquatic products, adopt the method for lyophilization, avoid the loss of raw material nutriment, improve the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products be 35% in humidity, temperature is in the closed job-shop of 18 DEG C, freeze-drying semi-finished product broken into uniform graininess with disintegrating machine;
H, filtration: the passion fruit crushing, through 90 object screen filtrations, is made to passion fruit jam powder;
I, packaging: by after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Embodiment 3: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, fig, emblic, remove the part of rotting, after cleaning, be cut into passion fruit piece, fig piece, emblic sub-block, after being mixed with 1kg emblic sub-block, 7kg passion fruit piece, 2kg fig piece put into 0.2% sulfurous acid solution, soak 40min,, after finishing, immersion removes residual sulphur through rinsing, through sulfurous acid solution color retention, make finished product jam pink colour pool stable;
B, making beating: to the water that adds 30kg in the pretreated raw material of the 10kg fruit piece processing of pulling an oar, make passion fruit pulp;
C, enzyme processing: in 10kg passion fruit pulp, add the pectase of 0.3kg, the cellulase of 0.008kg, the protease of 0.005kg, mix, temperature control is 50 DEG C, and the time is 4 hours;
D, allotment: in 10kg enzyme passion fruit pulp after treatment, add the HFCS of 1.5kg, the grapefruit juice of 0.6kg, the wolfberry juice of 0.5kg, the snakegourd juice of 0.4kg, the citric acid of 0.08kg, the xanthans of 0.02kg to mix, make mixed liquor;
E, homogeneous: by the processing of mixed liquor homogeneous, temperature is 90 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 25Mpa, and double-stage homogenization pressure 6Mpa, through homogeneous processing, has improved the quality of jam powder, has eliminated coarse mouthfeel in jam powder;
F, lyophilization: the mixed liquor that homogeneous is good is sent under-10 DEG C of environment immediately, freezing 8 hours, the mixed liquor after freezing is pressed to 8kg/m in useful load
2, operating pressure 60Pa, resolve under the condition of pressure 22Pa, temperature 45 C dryly, make passion fruit dried frozen aquatic products, adopt the method for lyophilization, avoid the loss of raw material nutriment, improve the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products be 40% in humidity, temperature is in the closed job-shop of 15 DEG C, freeze-drying semi-finished product broken into uniform graininess with disintegrating machine;
H, filtration: the passion fruit crushing, through 100 object screen filtrations, is made to passion fruit jam powder;
I, packaging: by after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for passion fruit jam powder, is characterized in that, adopts following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove the part of rotting, after cleaning, be cut into passion fruit piece, passion fruit piece is put into the sulfurous acid solution of 0.1-0.2%, soak 40-60min,, soak after finishing and remove residual sulphur through rinsing;
B, making beating: to adding the processing of pulling an oar of weight 2-3 water doubly in pretreated passion fruit piece, make passion fruit pulp;
C, enzyme processing: in passion fruit pulp, add the pectase of 0.2-0.3%, the cellulase of 0.06-0.08%, mix, temperature control is 40-50 DEG C, and the time is 4-6 hour;
D, allotment: in enzyme passion fruit pulp after treatment, add the citric acid of 10-15% xylitol, 0.5-1%, the gelatin of 0.1-0.2% to mix, make mixed liquor;
E, homogeneous: by the processing of mixed liquor homogeneous, temperature is 80-90 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 25-30Mpa, double-stage homogenization pressure 4-6Mpa;
F, lyophilization: the mixed liquor that homogeneous is good is sent under-15 ~-10 DEG C of environment immediately, and freezing 6-8 hour, presses 6-8kg/m by the mixed liquor after freezing in useful load
2, operating pressure 40-60Pa, resolve under the condition of pressure 20-22Pa, temperature 45-50 DEG C dryly, make passion fruit dried frozen aquatic products;
G, pulverizing: be that 30-40%, temperature are in the closed job-shop of 15-20 DEG C by passion fruit dried frozen aquatic products in humidity, freeze-drying semi-finished product broken into uniform graininess with disintegrating machine;
H, filtration: the passion fruit crushing, through 80-100 object screen filtration, is made to passion fruit jam powder;
I, packaging: by after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322082.1A CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
| CN201510739619.9A CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
| CN201510739502.0A CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
| CN201510739215.XA CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410322082.1A CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510739215.XA Division CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
| CN201510739619.9A Division CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
| CN201510739502.0A Division CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
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| Publication Number | Publication Date |
|---|---|
| CN104171775A true CN104171775A (en) | 2014-12-03 |
| CN104171775B CN104171775B (en) | 2016-01-20 |
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| CN201510739502.0A Pending CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
| CN201510739215.XA Pending CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
| CN201410322082.1A Active CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
| CN201510739619.9A Pending CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
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| CN201510739502.0A Pending CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
| CN201510739215.XA Pending CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
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| CN201510739619.9A Pending CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
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| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
| CN104585570A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparation method for brachybotrys jam powder |
| CN104783026A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Processing method for Chinese wampee fruit jam powder |
| CN104824584A (en) * | 2015-05-28 | 2015-08-12 | 于乐 | Passion fruit buccal tablet and preparation method thereof |
| CN105010919A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Processing method of health care cape gooseberry jam powder |
| 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 |
| CN105725139A (en) * | 2016-02-19 | 2016-07-06 | 王婧 | Berchemia floribunda jam and making method thereof |
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| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
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| CN107410893A (en) * | 2017-07-28 | 2017-12-01 | 宇琪 | The preparation method of Chinese scholartree reality jam powder |
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| CN110810880A (en) * | 2019-12-11 | 2020-02-21 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
| CN110810880B (en) * | 2019-12-11 | 2021-11-09 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105192502A (en) | 2015-12-30 |
| CN105211682A (en) | 2016-01-06 |
| CN105410801A (en) | 2016-03-23 |
| CN104171775B (en) | 2016-01-20 |
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