CN102144760A - Non-fried puffed jackfruit and preparation method thereof - Google Patents
Non-fried puffed jackfruit and preparation method thereof Download PDFInfo
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Abstract
The invention discloses non-fried puffed jackfruit and a preparation method thereof. The puffed jackfruit is prepared by performing variable temperature and pressure-difference puffing on jackfruit flesh in a puffing tank, wherein the variable temperature and pressure-difference puffing comprises the following steps: 1) raising temperature in the puffing tank to be between 102 and 110 DEG C, raising pressure to be 0.2 to 0.3MPa higher than atmosphere pressure outside the puffing tank, and maintaining the temperature and the pressure so that the surface temperature of the jackfruit flesh is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, reducing the temperature to be between 75 and 85 DEG C in the vacuum state, and then maintaining the pressure and the temperature in the vacuum state to ensure that the water content of the jackfruit flesh is between 3 and 5 percent; and 3) reducing the temperature in the puffing tank to be between 10 and 30 DEG C, and maintaining the temperature for 30 to 60 minutes in the vacuum state to obtain the puffed jackfruit. By the method, coloring matter, other additives and the like are not added in the processing process, the original color and flavor of the fruit are maintained as much as possibly, so the puffed jackfruit is pure and natural, and safe and sanitary.
Description
Technical field
The present invention relates to a kind of non-frying-expansion jackfruit and preparation method thereof.
Background technology
Jackfruit (Artocarpus.heterophyllus.lam.) is a Moraceae Artocarpus plant, and English name has Jackfruit, Jakfruit, and Jaca, Nangka, Jack, Jacquiet etc. claim jackfruit again, artocarpus heterophyllus, big artocarpus heterophyllus, candied winter melon-growth and good health, cows belly fruit.Be world-renowned tropical fruit tree, originate in India, in tropic countries such as Burma, Thailand, Sri Lanka, Indonesia, Philippine, Australia, Bangladesh cultivation is arranged all at present.China introduces existing more than the 1000 year history of jackfruit, and all there is cultivation existing Guangdong, Guangxi, Hainan, Yunnan, Fujian and South Sichuan and tw Taiwan.With Hainan plantation at most, other area mostly is dispersed cultivation.
Jackfruit is called as the king of fruit: fruit is tied in trunk. built-in countless golden yellow pork pies, and it is thick that pulp does not have glue meat, fresh and sweet good to eat, aromatic flavour; The nutritive value of jackfruit is very high, contains carbohydrate, sugar, protein, starch, vitamin, amino acid, calcium, iron, potassium, and contains a certain amount of plant fat and the various mineral matters useful to human body.Except that fresh fruit was edible, the medical value of jackfruit was also very high.Jackfruit seed and meat are stewed and are boiled, and there is galgctogogue action in its delicious U.S. after eating, and can be used for treating women's hypogalactia.Proteolytic enzyme be can extract after the fermentation of jackfruit pericarp, antioedematous and anti-inflammation drugs made, evident in efficacy to bronchitis, arthritis etc.The seed of oven dry can be made a kind of aphrodisiac.Through discovering that it contains a kind of lectin, close now, can be used as the early diagnosis of chest cancer with people's chest densification cut.The leaf of jackfruit and the ointment of making after coconut oil mixes can be treated skin disease, and ulcer and machinery are hindered.The jackfruit root also has its unique medicinal effects, and the extract of root can be prevented and treated asthma, fever, diarrhoea.The jackfruit bark then can be made into sedative.
Because the jackfruit fresh fruit is storage tolerance not, so jackfruit is commonly used to be processed into dried fruit, jam, fruit juice, preserved fruit, fruit wine, preserved fruit, can, ice cream etc.Existing processing method is bigger to the nutritional labeling destructiveness of raw material, the normal stability of using additive to increase product in the process.Green, natural fruit and vegetable crisp chip processing is that a new trend, particularly product of garden stuff processing industry is not used any additives in process.Present stage, the fruit and vegetable crisp chip process technology mainly contained vacuum frying, microwave drying and freeze drying etc., the fruit and vegetable food of the fried processing of against vacuum, owing to, fat residue is arranged in the product, and through producing harmful material after the fried processing through fried processing; Though better through microwave drying or freeze drying product processed product proterties, the process equipment expense drop into and the energy consumption consumption rate bigger, be unfavorable for the popularization of technology and widely-used.
Summary of the invention
The purpose of this invention is to provide a kind of non-frying-expansion jackfruit and preparation method thereof.
The method of the non-frying-expansion jackfruit of preparation provided by the present invention comprises the steps: jackfruit pulp is positioned over and carries out changing temperature-pressure-difference and puffing in the Bulking tank, obtains described swelling pineapple honey;
Described changing temperature-pressure-difference and puffing comprises the steps:
1) temperature that will be equipped with in the Bulking tank of described jackfruit pulp is upgraded to 102 ℃～110 ℃, pressure rises to and is higher than the outer atmospheric pressure 0.2-0.3MPa of Bulking tank, keeps described temperature and pressure to make the surface temperature of described jackfruit pulp consistent with temperature in the described Bulking tank;
2) on the basis of step 1) with Bulking tank in pressure drop to vacuum state, and under described vacuum state, be cooled to 75-85 ℃, keeping the pressure of described vacuum state and described temperature to make described jackfruit pulp water content then is 3-5% (mass percent);
3) in step 2) the basis on, will be cooled to 10-30 ℃ in the Bulking tank, under described vacuum state, kept 30-60 minute then, abolish vacuum at last, obtain swelling pineapple honey.
In the step 1), described temperature is 102 ℃-105 ℃, is preferably 102 ℃; Described pressure rises to and is higher than the outer atmospheric pressure 0.2-0.25MPa of Bulking tank, preferably rises to be higher than the outer atmospheric pressure 0.2MPa of Bulking tank; The time of described maintenance is 0-15 minute, is preferably 3-10 minute, more preferably 5 minutes.
Step 2) in, the vacuum of described vacuum state is 0 to-0.1MPa, is preferably-0.098MPa; Temperature after the described cooling is 75 ℃; The used time of described cooling is 3-6 minute, preferably 5 minutes; The time of described maintenance is 117-114 minute, preferably 115 minutes; Step 2) to descend be to vacuumize moment by vacuum tank to be depressurized to vacuum state to pressure in.
In the step 3), the temperature after the described cooling is 10-20 ℃, preferably 15 ℃; The time of described maintenance is 40min.
In the step 3), described cooling is by natural cooling, air-conditioning cooling or cools off earlier the air-conditioning cooling naturally again and carry out.
Said method also comprises and described jackfruit pulp carried out cryogenic freezing before the changing temperature-pressure-difference and puffing, and described cryogenic freezing is that jackfruit pulp is placed on 3-4h in-45 to-55 ℃ the low temperature refrigerator.
Said method also comprises predrying between described cryogenic freezing and the described changing temperature-pressure-difference and puffing, described predrying be that the described jackfruit pulp after the cryogenic freezing is dried to its water content is 20%-30% (quality percentage composition).
Above-mentionedly predryingly comprise the steps: that be dry 3-5h in 70-80 ℃ with described jackfruit pulp in temperature.
Said method also is included in the equal wet process between the predrying and described changing temperature-pressure-difference and puffing, and described sam is handled to comprise the steps: the described jackfruit pulp after predrying is placed on and stored 4-8h in the closed container.
Said method also comprises described cryogenic freezing and described sugaring between predrying, described sugaring comprises the steps: that be to soak 8-12 hour in the 30%-40% sugar juice the described jackfruit pulp after the cryogenic freezing at the quality percentage composition, drain, remove the liquid glucose on pulp surface again with clear water; Described sugar juice is preferably maltose solution, sucrose solution, fructose soln or oligosaccharide solution, more preferably maltose solution.
Above-mentioned jackfruit pulp is that jackfruit is cleaned, and peeling is removed rachis, gets the fruit bud, cleaned, goes seed, and cutting the pineapple mamoncillo grain, fruit bar and/or the chankings that obtain.
The non-frying-expansion jackfruit of above-mentioned method preparation also belongs within protection scope of the present invention.The water content of this non-frying-expansion jackfruit is 4.30%-4.35%, total sugar content is 37.40%-37.45%, and crude fiber content is 2.20%-2.21%, and protein content is 4.73%-4.76%, carbohydrate content is 84.10%-84.18%, and described % is the quality percentage composition.
Said method is suitable for the jackfruit of all kinds, as doing bag type and wet bag type etc.
Method of the present invention adopts predrying and the method changing temperature-pressure-difference and puffing drying is made swelling pineapple mamoncillo grain (bar or sheet).In puffing process, pineapple mamoncillo grain (bar or sheet) scatters and disappears because of the instant vaporization of organization internal moisture, causes in the raw cell or the uniform alveolate texture of iuntercellular expansion formation, make product that good crisp brittleness be arranged, can melt rapidly in mouth after edible, mouthfeel is good, easily digestion.The quality of this even porous also makes product be easy to suction, and good rehydration is arranged.Product does not add pigment and other additives etc. in process, kept the color and the local flavor of former fruit as far as possible, and is pure natural, safety and sanitation.
Non-frying-expansion pineapple mamoncillo grain of the present invention (bar or sheet) is without technology such as broken, as to squeeze the juice, concentrate, compare with products such as jackfruit beverage, jackfruit can, jackfruit jam, can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar part, vitamin, cellulose and mineral matter etc.Water content≤5% of the swelling pineapple mamoncillo grain (bar or sheet) of method preparation of the present invention, sugar content≤60%, crude fiber content 〉=2%, protein content 〉=4%, carbohydrate content≤85%.Swelling pineapple honey water content of the present invention adds the sugar content height of jackfruit product generally 3%～5%, makes the water activity of dilated product lower, is unfavorable for the growth of microorganism breeding, can long preservation.In addition, adopt the pineapple mamoncillo grain (bar or sheet) of changing temperature-pressure-difference and puffing in process, not pass through the fried processing of high temperature, there be not the residual of grease in the product, this is different with the product maximum of fried processing, also be the advantage of this product maximum, and product has overcome fried fruit and vegetable food, and a small amount of grease is difficult for storing because of containing, the variable of inferior quality shortcoming of local flavor.
The method of changing temperature-pressure-difference and puffing drying of the present invention is as the new technique of a kind of fruit and vegetable crisp chip processing, to fruit and vegetable materials directly dry, expanded, farthest kept the nutrition and the local flavor of raw material.Do not use any additives in its process, and avoided fried product to contain the shortcoming of a small amount of grease, product quality is near cryodesiccated product.Puffed fruit-vegetable equipment compare with freeze drying equipment have that applicability is wide, price is low, simple to operate, be easy to characteristics such as control, these advantages help the popularization and the use of changing temperature-pressure-difference and puffing technology.
Jackfruit popped corn grain of the present invention (bar or sheet) can carry and instant directly as producing novel, natural, green puffed leisure food or breakfast accesary foods; In addition, this dilated product also can be further through producing the fruit vegetable nutrient powder after the ultramicro grinding, as the raw material of producing new function food (being particularly useful for children or the elderly); Jackfruit ultra micro powder also can directly be allocated as health drink.
The specific embodiment
Method described in the following embodiment if no special instructions, is conventional method.
The principle of the inventive method: the changing temperature-pressure-difference and puffing drying system mainly is made up of Bulking tank and big 5～10 times vacuum tank of volume ratio Bulking tank.Elder generation carries out the jackfruit raw material predrying, and being dried to moisture is that (this processing can make the jackfruit raw material reach a state that is easy to deformation to 20%～30% (mass percent); And this stage also is the process of a dehydration, saves vacuum drying energy consumption of later stage; What and expansion effect of water content has direct relation after this stage drying), then, jackfruit is placed in the Bulking tank, the pressurization of heating after sealing, be higher than atmospheric pressure 0.2～0.3Mpa outside the Bulking tank and (make between Bulking tank and the vacuum tank and to produce a pressure differential when the jar internal pressure rises to, this pressure differential is the power of moisture flash evapn in the material), (this temperature made material be in an overheated and softening state when temperature reached 102-110 ℃, make material be easy to deformation, be convenient to expanded), stagnate 0-15min (making the temperature on material surface reach the temperature that sets), open the relief valve that connects Bulking tank and vacuum tank (vacuum tank vacuumizes in advance) subsequently rapidly, because moment step-down in the Bulking tank, make material internal moisture flash evapn, cause the fruits and vegetables tissue to form uniform alveolate texture and (be in the state of a drying shrinkage through the material itself after predrying, because moment is opened relief valve, moisture moment in the material is escaped to the vacuum system direction, the material that drives drying shrinkage simultaneously swells, when having finished the material dewatering process, make material reach a fluffy state).Keep vacuum state (0.098MPa), in temperature is to keep thermal dehydration a period of time under the 75-85 ℃ of condition, until reaching required water content, (this process can further make material dewatering to stop heating, material moisture is further descended), make Bulking tank abolish vacuum (this process can make the material after expanded cool off fast, is convenient to the product approval of material after expanded) behind the 30-60min in cooling under the 10-20 ℃ of condition, take out product and pack, promptly obtain dilated product.
Embodiment 1, changing temperature-pressure-difference and puffing are produced swelling pineapple honey
One, the preparation of non-frying-expansion jackfruit
Get fresh pineapple honey (kind is for doing luxuriant type) and, measure every index according to following method as raw material:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Dry by the fire again after one hour and weigh.Repeat this operation, be dry back constant weight, moisture=(fresh weight (weight before dry)-dry back constant weight)/fresh weight until twice 2mg of being no more than of poor quality in front and back.
Total reducing sugar assay method: measure total sugar content according to standard GB 6194-86 fruit, vegetables soluble sugar assay method.Instrument and reagent preparation, same GB6194-86.
The cellulose assay method: according to standard GB 10469-89, fruit, the coarse-fibred assay method of vegetables (gravimetric method) are measured content of cellulose.
Method of protein measurement: according to standard GB 8856-88, fruit, victual thick protein assay method are measured protein content.
Carbohydrate is measured: undertaken by carbohydrate=sugar+starch.
Above-mentioned every index testing result is as shown in table 1:
The index determining result of the bright sample jackfruit of table 1. (% is the quality percentage composition)
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 73.40 |
| Sugar content (%) | 21.20 |
| Crude fibre (%) | 1.30 |
| Protein (%) | 1.80 |
| Carbohydrate (%) | 23.40 |
The production stage of swelling pineapple honey: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, remove the peel, cut and partly remove rachis, get fruit bud, clean, go seed, cutting
To with the cutter carefulness shell be cut open through the jackfruit that cleans, not injure the fruit bud.Fruit is cut in half along rachis with stainless steel knife, but do not want the cutting rachis. with the whole taking-up of rachis.Take out the fruit bud one by one,, drain with clear water flush away pulp surface impurity.Fruit bud after cleaning drained is suitably scratched osculum (according to required machining shape and definite designated port position) with stainless steel knife; seed is drawn out from openning; obtain jackfruit pulp; jackfruit pulp was carried out two fens or cut in three minutes cube fruit grain or the 2cm length of chankings or 1cm3, the cross section is the foursquare fruit bar of 1cm2.
3. cryogenic freezing: the jackfruit pulp raw material (above-mentioned fruit grain, fruit bar or chankings) that step 2 is segmented is placed on and carries out freezingly in the cryogenic freezing refrigerator, and temperature is-45 ℃, time 3h.
4, preliminary treatment (sugaring): it is to soak 12h in 40% maltitol solution that the jackfruit pulp raw material that step 3 is handled well (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, drains, and removes the liquid glucose on raw material surface again with clear water.
5, predrying: the jackfruit pulp raw material behind step 4 sugaring be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 75 ℃, drying time 4h.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried pineapple mamoncillo grain, fruit bar, chankings is respectively 24.4%, 25.9%, 26.6%.
6, sam: the raw material after step 5 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 6h in the closed container.
7, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the jackfruit pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 102 ℃, pressure rises to and is higher than the outer atmospheric pressure 0.2MPa of Bulking tank, kept 5 minutes, open valve Bulking tank be communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, temperature was reduced to 75 ℃ at 5 minutes in the clock time, keep 115 minutes time then, making jackfruit pulp water content is 3-5% (quality percentage composition); Naturally cool to earlier then room temperature again air-conditioning be cooled to 15 ℃, 15 ℃ of coolings 40 minutes, abolish vacuum (Bulking tank communicates with ambient atmosphere) again, obtain swelling pineapple mamoncillo grain or really bar or chankings respectively.
8, classification, packing: craft or automatic grader are adopted in the classification of swelling pineapple honey; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of non-frying-expansion jackfruit
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the swelling pineapple honey of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 2.
Table 2. organoleptic detection result
2, the detection of physical and chemical index
The swelling pineapple honey of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect total sugar content, crude fiber content, protein content, carbohydrate content according to the described method of step 1, the result shows that the water content of above-mentioned swelling pineapple mamoncillo grain, fruit bar, chankings is respectively 4.30%, 4.33%, 4.35%, sugar content is respectively 37.45%, 37.44%, 37.40%, crude fiber content is respectively 2.20%, 2.21%, 2.20%, protein content is respectively 4.73%, 4.75%, 4.76%, carbohydrate content is respectively 84.17%, 84.18%, 84.10%, and described % is the quality percentage composition.
3, the shelf-life is detected
Swelling pineapple mamoncillo grain after the packing of step 1 preparation, fruit bar and chankings after normal temperature is placed 12 months, are detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape and the product of just having prepared are compared, and have no significant change;
Detect water content according to the described method of step 1, character such as total sugar content, crude fiber content, protein content, carbohydrate content, the result shows that the water content of above-mentioned swelling pineapple mamoncillo grain, fruit bar, chankings is respectively 4.43%, 4.48%, 4.40%, sugar content is respectively 35.53%, 35.40%, 34.48%, crude fiber content is respectively 2.03%, 2.05%, 2.06%, protein content is respectively 4.46%, 4.49%, 4.40%, and carbohydrate content is respectively 83.82%, 83.83%, 83.85%.
Claims (10)
1. method for preparing non-frying-expansion jackfruit comprises the steps: jackfruit pulp is positioned over and carries out changing temperature-pressure-difference and puffing in the Bulking tank, obtains described swelling pineapple honey;
Described changing temperature-pressure-difference and puffing comprises the steps:
1) temperature that will be equipped with in the Bulking tank of described jackfruit pulp is upgraded to 102 ℃～110 ℃, pressure rises to and is higher than the outer atmospheric pressure 0.2-0.3MPa of Bulking tank, keeps described temperature and pressure to make the surface temperature of described jackfruit pulp consistent with temperature in the described Bulking tank;
2) on the basis of step 1) with Bulking tank in pressure drop to vacuum state, and under described vacuum state, be cooled to 75-85 ℃, keeping the pressure of described vacuum state and described temperature to make described jackfruit pulp water content then is 3-5% (mass percent);
3) in step 2) the basis on, will be cooled to 10-30 ℃ in the Bulking tank, under described vacuum state, kept 30-60 minute then, abolish vacuum at last, obtain swelling pineapple honey.
2. method according to claim 1 is characterized in that: in the step 1), described temperature is 102 ℃-105 ℃, is preferably 102 ℃; Described pressure rises to and is higher than the outer atmospheric pressure 0.2-0.25MPa of Bulking tank, preferably is higher than the outer atmospheric pressure 0.2MPa of Bulking tank; The time of described maintenance is 0-15 minute, is preferably 3-10 minute, more preferably 5 minutes;
Step 2) in, the vacuum of described vacuum state is-0.1 to 0MPa, is preferably-0.098MPa; Temperature after the described cooling is 75 ℃; The used time of described cooling is 3-6 minute, preferably 5 minutes; The time of described maintenance is 117-114 minute, preferably 115 minutes;
In the step 3), the temperature after the described cooling is 10-20 ℃, preferably 15 ℃; The time of described maintenance is 40min.
3. method according to claim 1 and 2 is characterized in that: in the step 3), described cooling is by natural cooling, air-conditioning cooling or cools off earlier the air-conditioning cooling naturally again and carry out.
4. according to arbitrary described method among the claim 1-3, it is characterized in that: described method also comprises carries out cryogenic freezing with described jackfruit pulp before the changing temperature-pressure-difference and puffing, and described cryogenic freezing is that jackfruit pulp is placed on 3-4h in-45 to-55 ℃ the low temperature refrigerator.
5. according to the method described in the claim 4, it is characterized in that: described method also comprises predrying between described cryogenic freezing and the described changing temperature-pressure-difference and puffing, described predrying be that the described jackfruit pulp after the cryogenic freezing is dried to its water content is 20%-30% (quality percentage composition).
6. method according to claim 5 is characterized in that: the following method of described predrying employing: is dry 3-5h in 70-80 ℃ with described jackfruit pulp in temperature.
7. according to claim 5 or 6 described methods, it is characterized in that: described method also is included in the equal wet process between the predrying and described changing temperature-pressure-difference and puffing, and described sam is handled to comprise the steps: the described jackfruit pulp after predrying is placed on and stored 4-8h in the closed container.
8. according to arbitrary described method among the claim 5-7, it is characterized in that: described method also comprises described cryogenic freezing and described sugaring between predrying, described sugaring comprises the steps: that be to soak 8-12 hour in the 30%-40% sugar juice the described jackfruit pulp after the cryogenic freezing at the quality percentage composition, drain, remove the liquid glucose on pulp surface again with clear water; Described sugar juice is preferably maltose solution, sucrose solution, fructose soln or oligosaccharide solution, more preferably maltose solution.
9. according to arbitrary described method among the claim 1-8, it is characterized in that: described jackfruit pulp is that jackfruit is cleaned, and peeling is removed rachis, gets the fruit bud, cleaned, goes seed, and cutting the pineapple mamoncillo grain, fruit bar and/or the chankings that obtain.
10. the non-frying-expansion jackfruit of the arbitrary described method preparation of claim 1-9, the water content of described jackfruit is 4.30%-4.35%, total sugar content is 37.40%-37.45%, crude fiber content is 2.20%-2.21%, protein content is 4.73%-4.76%, carbohydrate content is 84.10%-84.18%, and described % is the quality percentage composition.
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| CN104686957A (en) * | 2015-02-05 | 2015-06-10 | 中国热带农业科学院农产品加工研究所 | Puffing papaya and preparation method thereof |
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| CN104522558A (en) * | 2014-12-18 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Processing method of crispy carrot strips |
| CN104686957A (en) * | 2015-02-05 | 2015-06-10 | 中国热带农业科学院农产品加工研究所 | Puffing papaya and preparation method thereof |
| CN113826747A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of whole-fruit strawberry leisure food |
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