CN104605431A - Method for processing avicennia marina fruits - Google Patents
Method for processing avicennia marina fruits Download PDFInfo
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- CN104605431A CN104605431A CN201510060499.XA CN201510060499A CN104605431A CN 104605431 A CN104605431 A CN 104605431A CN 201510060499 A CN201510060499 A CN 201510060499A CN 104605431 A CN104605431 A CN 104605431A
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- avicennia marina
- marina fruit
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- avicennia
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 71
- 241001635619 Avicennia marina Species 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000003672 processing method Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000019419 proteases Nutrition 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims 2
- 108010004032 Bromelains Proteins 0.000 claims 1
- 108090000526 Papain Proteins 0.000 claims 1
- 235000019835 bromelain Nutrition 0.000 claims 1
- 235000019834 papain Nutrition 0.000 claims 1
- 229940055729 papain Drugs 0.000 claims 1
- 240000002044 Rhizophora apiculata Species 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for processing avicennia marina fruits. In the method, the avicennia marina fruits of mangrove plants are used as main raw materials and other auxiliary materials are added. The method comprises the following steps of cleaning, fixation, peeling, superfine grinding, size preparation, homogenizing, enzymolysis, centrifugal filtration, vacuum decoloring, drying, sterilizing, packaging, and the like. According to the method disclosed by the invention, the avicennia marina fruits are processed into fine powder which is long in quality ensured period, is easily absorbed by human bodies and keeps original nutrients through wall breaking implemented by using a superfine grinding technology, enzymolysis, deastringency, and vacuum decoloring, has and the great realistic meaning to the upgrading of economic values of mangrove forests is realized.
Description
Technical field
The present invention relates to a kind of food additives field, specifically the processing method of Avicennia marina fruit.
Background technology
Avicennia marina is one of true mangrove plants kind, in China's NATURAL DISTRIBUTION in Hainan, Guangdong, Guangxi, the ground off-lying sea beach such as Fujian, be the dispersed species of these littoral low tides to climax band, and the single dominantcommunity of normal composition larger area.Its fruit is rich in starch, diameter 1 ~ 2cm, and single fresh fruit weighs 2 ~ 3 grams, fruit 6 to September of phase, and the feed as human foods or pig among the people, therefore Avicennia marina is also referred to as ocean fruit tree.The rich in nutrition content of Avicennia marina fruit, Crude starch, total Soluble Sugar, crude fiber content are higher, have cool blood of relieving summer heat, hypotensive, promote the production of body fluid to quench thirst and effect of diuresis.Avicennia marina fruit is containing tannin, and directly edible have bitter taste, therefore decocting method of often taking among the people is processed.Due to more widely as food use, the fruit of Avicennia marina is at present still as commodity transaction.Avicennia marina fruit, can also as the raw material of wine brewing directly as except human foods except doing early dish as the leaching of grain, dish or salt.The fruit of Avicennia marina has been widely used among the people.
How long just rotten the Avicennia marina fruit of fresh harvesting is not put, Avicennia marina fruit is taken away the puckery taste, the aft-loaded airfoil that decolours becomes fine powder, can be used for food additives or nourishing additive agent use, develop its deep processed product, have major and immediate significance to the economic worth promoting mangrove.The problem to be solved in the present invention be utilize superfine communication technique broken wall, enzymolysis takes away the puckery taste, Avicennia marina fruit is processed as a kind of long shelf-life, preserves former nutritional labeling, is easily absorbed by the body by vacuum decoloration fine powder.
Summary of the invention
Main purpose of the present invention is to provide a kind of processing method of Avicennia marina fruit.
For achieving the above object, the present invention takes following technical scheme:
A processing method for Avicennia marina fruit, is characterized in that, containing following raw material, prepares by following portions by weight:
Avicennia marina fruit 1000 ~ 2000 parts, 10 ~ 30 parts, protease, 5000 ~ 20000 parts, clear water.
The processing method of described Avicennia marina fruit, is characterized in that, its concrete steps and technique are:
The first step is cleaned: by pulp furnish, Avicennia marina fruit running water is cleaned up and drained;
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 60 ~ 85 DEG C, steam beating 5 ~ 20 minutes and remove the peel, coring;
3rd step ultramicro grinding: step 2 product is put into air-stream type ultrafine pulverizer and be crushed to ﹤ 800 order, obtains Avicennia marina fruit powder;
4th step River Bank Stability: Avicennia marina fruit powder and clear water are stirred in the feed liquid ratio of 6 ~ 10 parts of ﹕ 100 parts, preparation Avicennia marina fruit slurries;
5th step homogeneous: Avicennia marina fruit slurries are put into homogenizer, carry out homogeneous process under the pressure of 28MPa;
6th step enzymolysis: regulate pH value to be 6.0 ~ 7.0 step 5 product, add 1 ~ 3% protease, keeps temperature 1 ~ 2 hour at 50 ~ 60 DEG C, and constantly stirs, and is warming up to 95 DEG C of ferment treatment 20 ~ 40 minutes of going out afterwards, is then cooled to 40 DEG C;
7th step centrifugal filtration: step 6 product is filtered with 3000 ~ 3500 revs/min for centrifugal 10 ~ 20 minutes, removing filter residue;
8th step vacuum decoloration: step 7 product is vacuumized 10 ~ 20 minutes under the vacuum of 0.07 ~ 0.09MPa, maintains the temperature at 75 ~ 80 DEG C, and the color of Avicennia marina fruit slurries becomes white from dark green;
9th step is dry: by step 8 product through vacuum freeze drying powder process, be dried to water content less than 7%;
Tenth step sterilization: step 9 product is put into microwave disinfection equipment, is warmed to 70 ~ 95 DEG C, sterilization 4 ~ 10 minutes;
11 step packaging: by the vacuum packaging of upper step 10 weight per unit length, normal temperature storage.
The present invention has following beneficial effect:
1) method of the present invention thoroughly eliminates the original bitter taste of Avicennia marina fruit.
2) product that prepared by method of the present invention can be used for raw-food material, food additives, health nutrient additive.
3) the process offers extended the shelf-life of product.
4) method sterilizing time of the present invention is short, belongs to cold sterilization, saves the nutritional labeling of Avicennia marina fruit preferably.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
The processing method of Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
Avicennia marina fruit 2000 grams, protease 30 gram, 20000 grams, clear water.
Concrete processing method:
The first step is cleaned: by pulp furnish, Avicennia marina fruit running water is cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 60 ~ 85 DEG C, steam beating 20 minutes and remove the peel, coring.
3rd step ultramicro grinding: step 2 product is put into air-stream type ultrafine pulverizer and be crushed to ﹤ 800 order, obtains Avicennia marina fruit powder.
4th step River Bank Stability: Avicennia marina fruit powder and clear water are stirred in the feed liquid ratio of 1 part of ﹕ 10 parts, preparation Avicennia marina fruit slurries.
5th step homogeneous: Avicennia marina fruit slurries are put into homogenizer, carry out homogeneous process under the pressure of 28MPa.
6th step enzymolysis: regulate pH value to be 6.0 ~ 7.0 step 5 product, add 1 ~ 3% protease, keeps temperature 2 hours at 50 ~ 60 DEG C, and constantly stirs, and is warming up to 95 DEG C of ferment treatment 40 minutes of going out afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration: step 6 product is filtered with 3000 ~ 3500 revs/min for centrifugal 20 minutes, removing filter residue.
8th step vacuum decoloration: step 7 product is vacuumized 20 minutes under the vacuum of 0.07 ~ 0.09MPa, maintains the temperature at 75 ~ 80 DEG C, and the color of Avicennia marina fruit slurries becomes white from dark green.
9th step is dry: by step 8 product through vacuum freeze drying powder process, be dried to water content less than 7%.
Tenth step sterilization: step 9 product is put into microwave disinfection equipment, is warmed to 95 DEG C, sterilization 40 minutes.
11 step packaging: by the vacuum packaging of step 10 weight per unit length, normal temperature storage.
Embodiment 2
The processing method of Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
Avicennia marina fruit 1000 grams, 20 grams, protease, 8000 grams, clear water.
Concrete processing method:
The first step is cleaned: by pulp furnish, Avicennia marina fruit running water is cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 60 ~ 85 DEG C, steam beating 10 minutes and remove the peel, coring.
3rd step ultramicro grinding: step 2 product is put into air-stream type ultrafine pulverizer and be crushed to ﹤ 800 order, obtains Avicennia marina fruit powder.
4th step River Bank Stability: Avicennia marina fruit powder and clear water are stirred in the feed liquid ratio of 1 part of ﹕ 8 parts, preparation Avicennia marina fruit slurries.
5th step homogeneous: Avicennia marina fruit slurries are put into homogenizer, carry out homogeneous process under the pressure of 28MPa.
6th step enzymolysis: regulate pH value to be 6.0 ~ 7.0 step 5 product, add 1 ~ 3% protease, keeps temperature 1.5 hours at 50 ~ 60 DEG C, and constantly stirs, and is warming up to 95 DEG C of ferment treatment 30 minutes of going out afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration: step 6 product is filtered with 3000 ~ 3500 revs/min for centrifugal 15 minutes, removing filter residue.
8th step vacuum decoloration: step 7 product is vacuumized 15 minutes under the vacuum of 0.07 ~ 0.09MPa, maintains the temperature at 75 ~ 80 DEG C, and the color of Avicennia marina fruit slurries becomes white from dark green.
9th step is dry: by step 8 product through vacuum freeze drying powder process, be dried to water content less than 7%.
Tenth step sterilization: step 9 product is put into microwave disinfection equipment, is warmed to 70 DEG C, sterilization 7 minutes.
11 step packaging: by the vacuum packaging of step 10 weight per unit length, normal temperature storage.
Embodiment 3
The processing method of Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
Avicennia marina fruit 500 grams, proteinase 8 gram, 4500 grams, clear water.
Concrete processing method:
The first step is cleaned: by pulp furnish, Avicennia marina fruit running water is cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 60 ~ 85 DEG C, steam beating 5 minutes and remove the peel, coring.
3rd step ultramicro grinding: step 2 product is put into air-stream type ultrafine pulverizer and be crushed to ﹤ 800 order, obtains Avicennia marina fruit powder.
4th step River Bank Stability: Avicennia marina fruit powder and clear water are stirred in the feed liquid ratio of 1 part of ﹕ 9 parts, preparation Avicennia marina fruit slurries.
5th step homogeneous: Avicennia marina fruit slurries are put into homogenizer, carry out homogeneous process under the pressure of 28MPa.
6th step enzymolysis: regulate pH value to be 6.0 ~ 7.0 step 5 product, add 1 ~ 3% protease, keeps temperature 1 hour at 50 ~ 60 DEG C, and constantly stirs, and is warming up to 95 DEG C of ferment treatment 20 minutes of going out afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration: step 6 product is filtered with 3000 ~ 3500 revs/min for centrifugal 10 minutes, removing filter residue.
8th step vacuum decoloration: step 7 product is vacuumized 10 minutes under the vacuum of 0.07 ~ 0.09MPa, maintains the temperature at 75 ~ 80 DEG C, and the color of Avicennia marina fruit slurries becomes white from dark green.
9th step is dry: by step 8 product through vacuum freeze drying powder process, be dried to water content less than 7%.
Tenth step sterilization: step 9 product is put into microwave disinfection equipment, is warmed to 85 DEG C, sterilization 6 minutes.
11 step packaging: by the vacuum packaging of step 10 weight per unit length, normal temperature storage.
Claims (4)
1. a processing method for Avicennia marina fruit, is characterized in that, the processing method of described Avicennia marina fruit contains following raw material, prepares by following weight number:
Avicennia marina fruit 1000 ~ 2000 parts, 10 ~ 30 parts, protease, 5000 ~ 20000 parts, clear water;
Concrete steps and the technique of the processing method of described Avicennia marina fruit are:
The first step is cleaned: by pulp furnish, Avicennia marina fruit running water is cleaned up and drained;
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 60 ~ 85 DEG C, steam beating 5 ~ 20 minutes and remove the peel, coring;
3rd step ultramicro grinding: step 2 product is put into air-stream type ultrafine pulverizer and be crushed to ﹤ 800 order, obtains Avicennia marina fruit powder;
4th step River Bank Stability: Avicennia marina fruit powder and clear water are stirred in the feed liquid ratio of 6 ~ 10 parts of ﹕ 100 parts, preparation Avicennia marina fruit slurries;
5th step homogeneous: Avicennia marina fruit slurries are put into homogenizer, carry out homogeneous process under the pressure of 28MPa;
6th step enzymolysis: regulate pH value to be 6.0 ~ 7.0 step 5 product, add 1 ~ 3% protease, keeps temperature 1 ~ 2 hour at 50 ~ 60 DEG C, and constantly stirs, and is warming up to 95 DEG C of ferment treatment 20 ~ 40 minutes of going out afterwards, is then cooled to 40 DEG C;
7th step centrifugal filtration: step 6 product is filtered with 3000 ~ 3500 revs/min for centrifugal 10 ~ 20 minutes, removing filter residue;
8th step vacuum decoloration: step 7 product is vacuumized 10 ~ 20 minutes under the vacuum of 0.07 ~ 0.09MPa, maintains the temperature at 75 ~ 80 DEG C, and the color of Avicennia marina fruit slurries becomes white from dark green;
9th step is dry: by step 8 product through vacuum freeze drying powder process, be dried to water content less than 7%;
Tenth step sterilization: step 9 product is put into microwave disinfection equipment, is warmed to 70 ~ 95 DEG C, sterilization 4 ~ 10 minutes;
11 step packaging: by the vacuum packaging of upper step 10 weight per unit length, normal temperature storage.
2. the processing method of Avicennia marina fruit as claimed in claim 1, is characterized in that, the protease in described 6th step be papain, bromelain, neutral proteinase one or both are used in combination.
3. the processing method of Avicennia marina fruit as claimed in claim 1, is characterized in that, the institute in described 6th step adds protease and preferably adds 2% neutral proteinase.
4. the processing method of Avicennia marina fruit as claimed in claim 1, it is characterized in that, the vacuum decoloration Best Times in described 8th step is 12 minutes.
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| CN201510060499.XA CN104605431B (en) | 2015-02-05 | 2015-02-05 | A kind of processing method of Aricennia marina fruits |
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| CN201510060499.XA CN104605431B (en) | 2015-02-05 | 2015-02-05 | A kind of processing method of Aricennia marina fruits |
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| CN104605431B CN104605431B (en) | 2017-08-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036888A (en) * | 2016-06-21 | 2016-10-26 | 陆锦满 | Blood-cooling and detoxifying health-care paste |
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|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103479564A (en) * | 2013-10-08 | 2014-01-01 | 王裴宜 | Facial mask powder prepared by avicennia marina fruit |
| CN103750209A (en) * | 2014-01-29 | 2014-04-30 | 北海蓝海洋生物药业有限责任公司 | Mangrove fruit flavor food |
| CN104305201A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Sugared and vinegared avicennia marina fruit and processing method thereof |
| CN104304859A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Mixed sauce of lemon and avicennia marina fruit |
-
2015
- 2015-02-05 CN CN201510060499.XA patent/CN104605431B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103479564A (en) * | 2013-10-08 | 2014-01-01 | 王裴宜 | Facial mask powder prepared by avicennia marina fruit |
| CN103750209A (en) * | 2014-01-29 | 2014-04-30 | 北海蓝海洋生物药业有限责任公司 | Mangrove fruit flavor food |
| CN104305201A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Sugared and vinegared avicennia marina fruit and processing method thereof |
| CN104304859A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Mixed sauce of lemon and avicennia marina fruit |
Non-Patent Citations (2)
| Title |
|---|
| 莫竹承: "红树植物的药用和食用", 《海洋信息》, 15 August 1998 (1998-08-15), pages 12 - 13 * |
| 陈德照等: "《国外引进树种栽培与利用》", 30 April 2010, article "梨果加工", pages: 75-76 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036888A (en) * | 2016-06-21 | 2016-10-26 | 陆锦满 | Blood-cooling and detoxifying health-care paste |
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| CN104605431B (en) | 2017-08-18 |
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