CN105410801A - Passiflora edulis fruit jam powder processing method - Google Patents
Passiflora edulis fruit jam powder processing method Download PDFInfo
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 80
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 80
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 title abstract description 11
- 238000009700 powder processing Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000010009 beating Methods 0.000 claims abstract description 12
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 17
- 238000004108 freeze drying Methods 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
- 238000000265 homogenisation Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 8
- 241000234435 Lilium Species 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
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 230000035800 maturation Effects 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
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 244000119298 Emblica officinalis Species 0.000 description 3
- 235000015489 Emblica officinalis Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts 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
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 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
- 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
- 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 present invention discloses a passiflora edulis fruit jam powder processing method. The passiflora edulis fruits are used as main raw materials and the passiflora edulis fruit jam powder is prepared by raw material pre-treating, beating, enzymatic treating, ingredient blending, homogenizing, sublimating and drying, crushing, filtering, etc. The processed passiflora edulis fruit jam powder is processed by sulfite which can enable the color and luster of the fruit jam powder finished product to be stable. The enzyme hydrolysis can separate out more nutrients and at the same time, the natural flavor of the passiflora edulis fruits can be kept due to no addition of any artificial preparations.
Description
original bill application number:201410322082.1.
the original bill applying date:on July 5th, 2014.
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: also known as Brazil nut, egg fruit etc., be the general designation of the perennial bejuco fruit of Passifloraceae.The strong fragrance of the various fruits such as pineapple, banana, mango, pomegranate, lemon rubber can be given out because of its fruit juice, therefore passion fruit of gaining the name.According to open source literature, passion fruit is rich in the several amino acids of needed by human body, vitamin, carrotene and trace element.All containing abundant more than the 60 kind of fragrance ingredient such as pectin, Tea Polyphenols, B race, C family vitamin, glucose, organic acid in pulp and pericarp.At present, passion fruit is except eating raw, and be processed to drink or the food such as fruit wine, beverage, fruit vinegar, and be raw material with passion fruit, the taste be processed into is sour-sweet, the passion fruit jam powder of instant, has no Related product listing.
Summary of the invention
It take passion fruit as the method for Raw material processing passion fruit jam powder that technical problem to be solved by this invention is to provide a kind of, process through steps such as pretreatment of raw material, making beating, ferment treatment, batching, homogeneous, lyophilization, pulverizing, filtrations, fully can remain 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, is characterized in that, adopts following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove decayed portion, passion fruit block is cut into after cleaning, passion fruit block is put into the sulfurous acid solution of 0.1-0.2%, soak 40-60min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: in pretreated passion fruit block, add weight 2-3 water doubly carry out making beating process, make passion fruit pulp;
C, ferment treatment: in passion fruit pulp, add the pectase of 0.2-0.3%, the cellulase of 0.06-0.08%, mix, temperature controls as 40-50 DEG C, and the time is 4-6 hour;
D, allotment: in the passion fruit pulp after ferment treatment, add 10-15% xylitol, the citric acid of 0.5-1%, the gelatin of 0.1-0.2% mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 80-90 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 25-30Mpa, double-stage homogenization pressure 4-6Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-15 ~-10 DEG C of environment immediately, freezing 6-8 hour, presses 6-8kg/m by the mixed liquor after freezing in useful load
2, operating pressure 40-60Pa, resolve pressure 20-22Pa, temperature 45-50 DEG C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 30-40%, temperature is in the closed job-shop of 15-20 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 80-100 object screen filtration, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Beneficial effect: the passion fruit jam powder adopting the present invention's processing, pass through sulfiting, finished product jam powder color stability can be made, more nutriment can be separated out by enzymolysis, more can keep the natural flavor of passion fruit simultaneously owing to not adding any artificial preparations.
Detailed description of the invention
Embodiment 1: a kind of processing method of 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 decayed portion, passion fruit block is cut into after cleaning, passion fruit block is put into the sulfurous acid solution of 0.1%, soak 60min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 20kg in the pretreated passion fruit block of 10kg carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add the pectase of 0.02kg, the cellulase of 0.006kg, mix, it is 40 DEG C that temperature controls, and the time is 6 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add 1kg xylitol, the citric acid of 0.05kg, the gelatin of 0.01kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 80 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 30Mpa, double-stage homogenization pressure 4Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-15 DEG C of environment immediately, freezing 6 hours, the mixed liquor after freezing is pressed 6kg/m in useful load
2, operating pressure 40Pa, resolve pressure 20Pa, temperature 45 C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 30%, temperature is in the closed job-shop of 20 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 80 object screen filtrations, obtained passion fruit jam powder;
I, packaging: 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, adopts following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, lily, remove decayed portion, passion fruit block, lily block is cut into after cleaning, the sulfurous acid solution of 0.15% is put into after being mixed with 1kg lily block by 9kg passion fruit block, soak 50min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 25kg in the pretreated raw material block of 10kg carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add the pectase of 0.25kg, the cellulase of 0.007kg, mix, it is 45 DEG C that temperature controls, and the time is 5 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add the xylitol of 1.3kg, the strawberry juice of 2kg, the citric acid of 0.08kg, the xanthans of 0.015kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 85 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 28Mpa, double-stage homogenization pressure 5Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-13 DEG C of environment immediately, freezing 7 hours, the mixed liquor after freezing is pressed 7kg/m in useful load
2, operating pressure 50Pa, resolve pressure 21Pa, temperature 48 DEG C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 35%, temperature is in the closed job-shop of 18 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 90 object screen filtrations, obtained passion fruit jam powder;
I, packaging: 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, adopts following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, fig, emblic, remove decayed portion, passion fruit block, fig block, emblic sub-block is cut into after cleaning, 7kg passion fruit block, 2kg fig block are put into the sulfurous acid solution of 0.2% after mixing with 1kg emblic sub-block, soak 40min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 30kg in 10kg pretreated raw material fruit block carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add 0.3kg pectase, the cellulase of 0.008kg, the protease of 0.005kg, mix, it is 50 DEG C that temperature controls, and the time is 4 hours;
D, allotment: in the passion fruit pulp after 10kg ferment 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 mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 90 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 25Mpa, double-stage homogenization pressure 6Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-10 DEG C of environment immediately, freezing 8 hours, the mixed liquor after freezing is pressed 8kg/m in useful load
2, operating pressure 60Pa, resolve pressure 22Pa, temperature 45 C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 40%, temperature is in the closed job-shop of 15 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 100 object screen filtrations, obtained passion fruit jam powder;
I, packaging: 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 prior art that maybe can adopt all 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, the passion fruit without disease and pest, lily, remove decayed portion, passion fruit block, lily block is cut into after cleaning, the sulfurous acid solution of 0.15% is put into after being mixed with 1kg lily block by 9kg passion fruit block, soak 50min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 25kg in the pretreated raw material block of 10kg carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add the pectase of 0.25kg, the cellulase of 0.007kg, mix, it is 45 DEG C that temperature controls, and the time is 5 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add the xylitol of 1.3kg, the strawberry juice of 2kg, the citric acid of 0.08kg, the xanthans of 0.015kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 85 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 28Mpa, double-stage homogenization pressure 5Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-13 DEG C of environment immediately, freezing 7 hours, the mixed liquor after freezing is pressed 7kg/m in useful load
2, operating pressure 50Pa, resolve pressure 21Pa, temperature 48 DEG C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 35%, temperature is in the closed job-shop of 18 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 90 object screen filtrations, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
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| 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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| CN201410322082.1A Division CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
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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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| 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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Also Published As
| Publication number | Publication date |
|---|---|
| CN104171775A (en) | 2014-12-03 |
| CN105192502A (en) | 2015-12-30 |
| CN105211682A (en) | 2016-01-06 |
| CN104171775B (en) | 2016-01-20 |
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