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CN111743112A - Potato tip powder rich in amino acids and preparation method thereof - Google Patents

Potato tip powder rich in amino acids and preparation method thereof Download PDF

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Publication number
CN111743112A
CN111743112A CN201910247548.9A CN201910247548A CN111743112A CN 111743112 A CN111743112 A CN 111743112A CN 201910247548 A CN201910247548 A CN 201910247548A CN 111743112 A CN111743112 A CN 111743112A
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CN
China
Prior art keywords
leaves
fresh
potato tip
potato
fresh potato
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
Application number
CN201910247548.9A
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Chinese (zh)
Inventor
张昆
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xianning Siji Tenglong Agricultural Development Co ltd
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Xianning Siji Tenglong Agricultural Development Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Xianning Siji Tenglong Agricultural Development Co ltd filed Critical Xianning Siji Tenglong Agricultural Development Co ltd
Priority to CN201910247548.9A priority Critical patent/CN111743112A/en
Publication of CN111743112A publication Critical patent/CN111743112A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses sweet potato tip powder rich in amino acid and a preparation method thereof. The amino acid-rich potato tip powder is prepared by mixing fresh potato tip leaves according to the weight ratio of 20: 1 for this rich in amino acid potato tip powder can remain the natural primary color of fresh leaf, and nutrient composition can reach 96%, can be abundant by human intestinal direct absorption, the essence of having avoided the potato tip is extravagant, through the cleaning to the fresh leaf of potato tip, make the in-process of preparation potato tip powder can not mix earth, yellow leaf and rotten part, guarantee that final off-the-shelf taste and quality are good.

Description

Potato tip powder rich in amino acids and preparation method thereof
Technical Field
The invention relates to the technical field of processing of fresh sweet potato tip leaves, in particular to sweet potato tip powder rich in amino acid and a preparation method thereof.
Background
Sweet potato, annual herbaceous plant, underground part have round, oval or spindle-shaped tuberous root, stem lay or rise, occasionally twine, many branches, the shape of leaf, color often vary from variety to variety, usually wide oval, the petiole is different in length, the axil of the polyp, capsule oval or oblate, seed 1-4, usually 2, hairless, sweet potato is a high-yield and strong-adaptability grain crop, and is closely related with industrial and agricultural production and people's life.
The leaves of the sweet potatoes contain more than 10 trace elements of dietary fibers, carotene, vitamin A, vitamin B, vitamin C, vitamin E, potassium, iron, copper, selenium, calcium and the like, and are rich in mucin, so that the sweet potatoes have the effects of improving human immunity, enhancing immune function and promoting metabolism, and have high nutritional value.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides sweet potato tip powder rich in amino acid and a preparation method thereof, which solve the problems that the leaves of sweet potatoes contain a large amount of amino acid and other nutrient substances, but the nutrition rich in the fresh leaves of the sweet potatoes is lost and the essence of the fresh leaves of the sweet potatoes is wasted by the existing processing method of the fresh leaves of the sweet potatoes.
In order to achieve the purpose, the invention provides the following technical scheme: a sweet potato tip powder rich in amino acids and a preparation method thereof are disclosed, wherein the sweet potato tip powder is prepared from fresh sweet potato tip leaves.
A potato tip powder rich in amino acid and a preparation method thereof comprise the following steps:
the first step is as follows: cleaning of fresh leaves of potato tips
Collecting sweet potato stems and leaves in the farmland, and conveying the stems and leaves to a processing factory for root removal;
carrying out leaf-leaf separation on the fresh potato tip leaves without roots, and removing yellow leaves, foreign matters and rotten parts;
soaking the separated fresh potato tip leaves in salt water;
washing the fresh potato tip leaves soaked for a period of time with clear water, and then placing the fresh potato tip leaves into a water pool and washing with long-flowing water for a period of time;
fishing out the fresh potato tip leaves in the water tank and carefully cleaning the fresh potato tip leaves with clear water once to ensure that mud and other impurities do not exist on the fresh potato tip leaves;
loading the cleaned fresh potato tip leaves into a draining frame, neatly placing the draining frame on a storage rack for water control and air drying, and turning over the fresh potato tip leaves once in the process within half an hour;
the second step is that: cutting fresh leaves of potato tips
Putting the dried fresh potato tip leaves into a vegetable cutting machine to cut the whole fresh potato tip leaves;
adjusting the distance between the cutters of the small vegetable cutter, and putting the fresh potato tip leaves subjected to primary cutting into the vegetable cutter again for cutting treatment;
pouring the fresh potato tip leaves subjected to secondary cutting into a corresponding filter screen for vibration screening, and placing the fresh potato tip leaves passing through the filter screen on an iron tray for waiting treatment;
taking down the fresh potato tip leaves left on the filter screen and putting the fresh potato tip leaves into a vegetable cutting machine again for cutting;
pouring the fresh potato tip leaves which are cut again into corresponding filter screens for vibration screening, and repeating the previous step until all the fresh potato tip leaves pass through the filter screens;
weighing two kilograms of the cut fresh fine potato tip leaves by a scale, placing the fresh potato tip leaves on an iron tray, and trowelling the fresh potato tip leaves on the iron tray;
the third step: freeze-drying of fresh potato tip leaves
Placing the iron tray filled with the fresh potato tip leaves on a multi-layer shelf in a freeze-drying cavity of a freeze dryer, and pre-freezing the fresh potato tip leaves by using the freezer of the freeze dryer;
conveying the potato tip fresh leaves subjected to pre-freeze drying treatment to an emergency freezing workshop for main freeze drying treatment, wherein the temperature of the emergency freezing workshop is forty ℃ below zero;
after freeze-drying treatment of the fresh potato tip leaves is completed, taking out the iron tray from an emergency freezing workshop, putting the fresh potato tip leaves in the iron tray into a wall breaking machine, breaking the wall of the freeze-dried fresh potato tip leaves by using an ultramicro crushing technology to obtain an ultramicro powder, and breaking the wall and crushing the wall to obtain powder, wherein the nutritional value of the fresh potato tip leaves is as high as 96%;
the fourth step: drying fresh leaves of potato tips
Placing the fresh potato tip leaves subjected to freeze-drying and wall breaking on an iron tray and drying in a drying chamber;
turning over the fresh potato tip leaves in the dryer every half hour to accelerate the drying speed of the fresh potato tip leaves;
and (4) taking out the iron tray when the moisture in the fresh potato tip leaves reaches 1%, so that the moisture in the fresh potato tip leaves is locked at 1%.
Preferably, the ratio of water to salt in the brine is 100: 1, soaking fresh potato tip leaves in saline for 20 minutes.
Preferably, the time for washing the fresh potato tip leaves by the long running water in the water pool is 15 minutes, and the fresh potato tip leaves are turned over once every 5 minutes.
Preferably, the prefreezing treatment freezes fresh leaves of the potato tips to 10-20 ℃ below the freezing point, and the time of the main freeze-drying treatment is four hours.
Preferably, the ultrafine powder agent with the size of 80 meshes is formed after freeze-drying and wall breaking of the fresh leaves of the potato tips, and the weight ratio of the fresh leaves of the potato tips is 20: 1, performing freeze-drying and wall breaking treatment.
Preferably, the fresh potato tip leaves are dried in vacuum and the temperature of the drying chamber is thirty degrees above zero.
The beneficial effects are as follows:
1. according to the sweet potato tip powder rich in amino acids and the preparation method thereof, the fresh sweet potato tip leaves are cleaned, so that soil, yellow leaves and rotten parts are not mixed in the process of preparing the sweet potato tip powder, and the taste and the quality of a final finished product are ensured to be good.
2. The amino acid-rich potato tip powder is prepared by mixing fresh potato tip leaves according to the weight ratio of 20: 1, the sweet potato tip powder rich in amino acids can keep the natural primary color of fresh leaves, the nutrient content can reach 96%, the sweet potato tip powder can be fully and directly absorbed by intestinal tracts of human bodies, and the essence of the sweet potato tips is prevented from being wasted.
3. According to the sweet potato tip powder rich in amino acid and the preparation method thereof, all sweet potato tip fresh leaves can be cut into a fine crushed state through cutting treatment of the sweet potato tip fresh leaves, the influence of too large part of sweet potato tip fresh leaves on the attractiveness of a final finished product and the low quality of the final finished product are avoided, and the removal of harmful substances can be realized.
Detailed Description
All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a sweet potato tip powder rich in amino acids and its preparation method are provided, wherein the sweet potato tip powder is prepared from fresh sweet potato tip leaves;
a potato tip powder rich in amino acid and a preparation method thereof comprise the following steps:
the first step is as follows: cleaning of fresh leaves of potato tips
Collecting sweet potato stems and leaves in the farmland, and conveying the stems and leaves to a processing factory for root removal;
carrying out leaf-leaf separation on the fresh potato tip leaves without roots, and removing yellow leaves, foreign matters and rotten parts;
soaking the separated fresh potato tip leaves in salt water;
washing the fresh potato tip leaves soaked for a period of time with clear water, and then placing the fresh potato tip leaves into a water pool and washing with long-flowing water for a period of time;
fishing out the fresh potato tip leaves in the water tank and carefully cleaning the fresh potato tip leaves with clear water once to ensure that mud and other impurities do not exist on the fresh potato tip leaves;
loading the cleaned fresh potato tip leaves into a draining frame, neatly placing the draining frame on a storage rack for water control and air drying, and turning over the fresh potato tip leaves once in the process within half an hour;
the second step is that: cutting fresh leaves of potato tips
Putting the dried fresh potato tip leaves into a vegetable cutting machine to cut the whole fresh potato tip leaves;
adjusting the distance between the cutters of the small vegetable cutter, and putting the fresh potato tip leaves subjected to primary cutting into the vegetable cutter again for cutting treatment;
pouring the fresh potato tip leaves subjected to secondary cutting into a corresponding filter screen for vibration screening, and placing the fresh potato tip leaves passing through the filter screen on an iron tray for waiting treatment;
taking down the fresh potato tip leaves left on the filter screen and putting the fresh potato tip leaves into a vegetable cutting machine again for cutting;
pouring the fresh potato tip leaves which are cut again into corresponding filter screens for vibration screening, and repeating the previous step until all the fresh potato tip leaves pass through the filter screens;
weighing two kilograms of the cut fresh fine potato tip leaves by a scale, placing the fresh potato tip leaves on an iron tray, and trowelling the fresh potato tip leaves on the iron tray;
the third step: freeze-drying of fresh potato tip leaves
Placing the iron tray filled with the fresh potato tip leaves on a multi-layer shelf in a freeze-drying cavity of a freeze dryer, and pre-freezing the fresh potato tip leaves by using the freezer of the freeze dryer;
conveying the potato tip fresh leaves subjected to pre-freeze drying treatment to an emergency freezing workshop for main freeze drying treatment, wherein the temperature of the emergency freezing workshop is forty ℃ below zero;
after freeze-drying treatment of the fresh potato tip leaves is completed, taking out the iron tray from an emergency freezing workshop, putting the fresh potato tip leaves in the iron tray into a wall breaking machine, breaking the wall of the freeze-dried fresh potato tip leaves by using an ultramicro crushing technology to obtain an ultramicro powder, and breaking the wall and crushing the wall to obtain powder, wherein the nutritional value of the fresh potato tip leaves is as high as 96%;
the fourth step: drying fresh leaves of potato tips
Placing the fresh potato tip leaves subjected to freeze-drying and wall breaking on an iron tray and drying in a drying chamber;
turning over the fresh potato tip leaves in the dryer every half hour to accelerate the drying speed of the fresh potato tip leaves;
and (4) taking out the iron tray when the moisture in the fresh potato tip leaves reaches 1%, so that the moisture in the fresh potato tip leaves is locked at 1%.
The water-salt ratio in the brine is 100: 1, soaking fresh potato tip leaves in saline water for 20 minutes;
the time for washing the fresh potato tip leaves in the water tank by long running water is 15 minutes, and the fresh potato tip leaves are turned over once every 5 minutes; pre-freezing to freeze fresh leaf of potato tip to below freezing point by 10-20 deg.c for four hr; freeze-drying and wall breaking fresh leaves of the potato tips to form an 80-mesh ultrafine powder, and carrying out the steps of: 1, performing freeze-drying and wall breaking treatment; the fresh potato tip leaves are dried in vacuum, and the temperature of the drying chamber is thirty degrees above zero.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (7)

1. A potato tip powder rich in amino acid and a preparation method thereof are characterized in that: the preparation raw material of the potato tip powder comprises fresh leaves of potato tips.
2. A potato tip powder rich in amino acid and a preparation method thereof comprise the following steps:
the first step is as follows: cleaning of fresh leaves of potato tips
Collecting sweet potato stems and leaves in the farmland, and conveying the stems and leaves to a processing factory for root removal;
carrying out leaf-leaf separation on the fresh potato tip leaves without roots, and removing yellow leaves, foreign matters and rotten parts;
soaking the separated fresh potato tip leaves in salt water;
washing the fresh potato tip leaves soaked for a period of time with clear water, and then placing the fresh potato tip leaves into a water pool and washing with long-flowing water for a period of time;
fishing out the fresh potato tip leaves in the water tank and carefully cleaning the fresh potato tip leaves with clear water once to ensure that mud and other impurities do not exist on the fresh potato tip leaves;
loading the cleaned fresh potato tip leaves into a draining frame, neatly placing the draining frame on a storage rack for water control and air drying, and turning over the fresh potato tip leaves once in the process within half an hour;
the second step is that: cutting fresh leaves of potato tips
Putting the dried fresh potato tip leaves into a vegetable cutting machine to cut the whole fresh potato tip leaves;
adjusting the distance between the cutters of the small vegetable cutter, and putting the fresh potato tip leaves subjected to primary cutting into the vegetable cutter again for cutting treatment;
pouring the fresh potato tip leaves subjected to secondary cutting into a corresponding filter screen for vibration screening, and placing the fresh potato tip leaves passing through the filter screen on an iron tray for waiting treatment;
taking down the fresh potato tip leaves left on the filter screen and putting the fresh potato tip leaves into a vegetable cutting machine again for cutting;
pouring the fresh potato tip leaves which are cut again into corresponding filter screens for vibration screening, and repeating the previous step until all the fresh potato tip leaves pass through the filter screens;
weighing two kilograms of the cut fresh fine potato tip leaves by a scale, placing the fresh potato tip leaves on an iron tray, and trowelling the fresh potato tip leaves on the iron tray;
the third step: freeze-drying of fresh potato tip leaves
Placing the iron tray filled with the fresh potato tip leaves on a multi-layer shelf in a freeze-drying cavity of a freeze dryer, and pre-freezing the fresh potato tip leaves by using the freezer of the freeze dryer;
conveying the potato tip fresh leaves subjected to pre-freeze drying treatment to an emergency freezing workshop for main freeze drying treatment, wherein the temperature of the emergency freezing workshop is forty ℃ below zero;
after freeze-drying treatment of the fresh potato tip leaves is completed, taking out the iron tray from an emergency freezing workshop, putting the fresh potato tip leaves in the iron tray into a wall breaking machine, breaking the wall of the freeze-dried fresh potato tip leaves by using an ultramicro crushing technology to obtain an ultramicro powder, and breaking the wall and crushing the wall to obtain powder, wherein the nutritional value of the fresh potato tip leaves is as high as 96%;
the fourth step: drying fresh leaves of potato tips
Placing the fresh potato tip leaves subjected to freeze-drying and wall breaking on an iron tray and drying in a drying chamber;
turning over the fresh potato tip leaves in the dryer every half hour to accelerate the drying speed of the fresh potato tip leaves;
and (4) taking out the iron tray when the moisture in the fresh potato tip leaves reaches 1%, so that the moisture in the fresh potato tip leaves is locked at 1%.
3. The amino acid-rich potato tip powder and the preparation method thereof according to claim 1, wherein the amino acid-rich potato tip powder comprises the following components: the water-salt ratio in the brine is 100: 1, soaking fresh potato tip leaves in saline for 20 minutes.
4. The amino acid-rich potato tip powder and the preparation method thereof according to claim 1, wherein the amino acid-rich potato tip powder comprises the following components: the time of the fresh potato tip leaves washed by the long running water in the water pool is 15 minutes, and the fresh potato tip leaves are turned over once every 5 minutes.
5. The amino acid-rich potato tip powder and the preparation method thereof according to claim 1, wherein the amino acid-rich potato tip powder comprises the following components: the pre-freezing treatment is to freeze fresh potato tip leaves to a temperature of 10-20 ℃ below the freezing point, and the main freeze-drying treatment lasts for four hours.
6. The amino acid-rich potato tip powder and the preparation method thereof according to claim 1, wherein the amino acid-rich potato tip powder comprises the following components: the ultrafine powder agent of 80 meshes is formed after freeze-drying and wall breaking of the fresh leaves of the potato tips, and the weight ratio of the fresh leaves of the potato tips is 20: 1, performing freeze-drying and wall breaking treatment.
7. The amino acid-rich potato tip powder and the preparation method thereof according to claim 1, wherein the amino acid-rich potato tip powder comprises the following components: the fresh potato tip leaves are dried in vacuum, and the temperature of the drying chamber is thirty degrees above zero.
CN201910247548.9A 2019-03-29 2019-03-29 Potato tip powder rich in amino acids and preparation method thereof Pending CN111743112A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910247548.9A CN111743112A (en) 2019-03-29 2019-03-29 Potato tip powder rich in amino acids and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910247548.9A CN111743112A (en) 2019-03-29 2019-03-29 Potato tip powder rich in amino acids and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111743112A true CN111743112A (en) 2020-10-09

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1146300A (en) * 1995-09-29 1997-04-02 邹光友 Jin potato tip processing method capable of recovering original shape
CN1836566A (en) * 2006-03-04 2006-09-27 李亚萍 Production method of cell wall destroyed whole-leaf aloe 100:1 freezed powder for food
CN103918422A (en) * 2014-01-23 2014-07-16 武汉绿佳移动菜园科技有限责任公司 Potato tip producing method
CN104366313A (en) * 2013-08-15 2015-02-25 珠海市红旌发展有限公司 Sweet potato leaf chewable tablet
CN105077066A (en) * 2015-08-27 2015-11-25 浙江农林大学 Preparation method of leafy vegetable powder
CN106072607A (en) * 2016-06-14 2016-11-09 福建农林大学 A kind of processing method of Radix Pachyrhizi Erosi leaf powder
CN113142517A (en) * 2021-05-04 2021-07-23 池亮清 Instant flower and fruit powder and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1146300A (en) * 1995-09-29 1997-04-02 邹光友 Jin potato tip processing method capable of recovering original shape
CN1836566A (en) * 2006-03-04 2006-09-27 李亚萍 Production method of cell wall destroyed whole-leaf aloe 100:1 freezed powder for food
CN104366313A (en) * 2013-08-15 2015-02-25 珠海市红旌发展有限公司 Sweet potato leaf chewable tablet
CN103918422A (en) * 2014-01-23 2014-07-16 武汉绿佳移动菜园科技有限责任公司 Potato tip producing method
CN105077066A (en) * 2015-08-27 2015-11-25 浙江农林大学 Preparation method of leafy vegetable powder
CN106072607A (en) * 2016-06-14 2016-11-09 福建农林大学 A kind of processing method of Radix Pachyrhizi Erosi leaf powder
CN113142517A (en) * 2021-05-04 2021-07-23 池亮清 Instant flower and fruit powder and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
司金金等: "干燥方式对红薯叶粉品质特性的影响", 《西北农林科技大学学报(自然科学版)》 *

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Application publication date: 20201009