CN105935136A - 一种草莓果酱 - Google Patents
一种草莓果酱 Download PDFInfo
- Publication number
- CN105935136A CN105935136A CN201610092645.1A CN201610092645A CN105935136A CN 105935136 A CN105935136 A CN 105935136A CN 201610092645 A CN201610092645 A CN 201610092645A CN 105935136 A CN105935136 A CN 105935136A
- Authority
- CN
- China
- Prior art keywords
- parts
- citri tangerinae
- mix homogeneously
- water
- pericarpium citri
- 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.)
- Withdrawn
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 11
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 11
- 244000307700 Fragaria vesca Species 0.000 title claims 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 229960004106 citric acid Drugs 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 229940032147 starch Drugs 0.000 claims abstract description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000008176 lyophilized powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000036905 Benincasa cerifera Species 0.000 abstract 1
- 235000011274 Benincasa cerifera Nutrition 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 235000020334 white tea Nutrition 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000283216 Phocidae Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种草莓果酱,由下列重量份的原料制成:草莓100‑110、冬瓜30‑40、白茶4‑5、百合12‑16、牡蛎冻干粉7‑10、胡萝卜40‑50、橘皮13‑17、玫瑰花瓣11‑14、芡实10‑12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。本发明制备方法简单,口感香甜,营养物质更容易被人体吸收利用,起到美容养颜、延年益寿的效果。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种草莓果酱。
背景技术
果酱是以鲜果为主料,经去皮、除核、护色、灭菌、保味等高科技工艺配方深加工而成,使果酱保持鲜果特有的天然风味,而且经过各种搭配、调整,使其具有香甜宜人、甜酸适口、营养丰富。果酱具有保质期长,易保存等特点,是老少皆宜的食品。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜。中医认为它可以补中气、健胃消食、安五脏,治疗消化不良、久痢、咳嗽、夜盲症等有较好疗效,故被誉为“东方小人参”。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等人体所需的营养成分。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种草莓果酱。
本发明是通过以下技术方案实现的:
一种草莓果酱,由下列重量份的原料制成:草莓100-110、冬瓜30-40、白茶4-5、百合12-16、牡蛎冻干粉7-10、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
根据权利要求书1所述草莓果酱,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90-100℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天,捞出胡萝卜丁后放入阳光下晒10-12小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4-5天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将草莓、百合放入沸水中漂烫1-2分钟,捞出后混合打浆,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀,边加热边搅拌成酱料,备用;
(5)将冬瓜、白茶研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
本发明的优点是:将橘皮经乳酸发酵后可去除橘皮苦涩味并减轻本身精油味道,并且具有淡淡的自然橘皮香味,改善橘皮的风味。用柠檬酸将果酱pH值调整到3以下,在这种高浓度的氢离子环境中,可引起细菌菌体表面蛋白质和核酸水解并破坏其酶类,进而达到抑制细菌活性的目的,即使是细菌袍子在这种低pH 值环境下,也是极不耐热处理的,这样就可以提高加热杀菌的能力。柠檬酸还可以调节口味,使果酱清爽可口。海藻酸钠加人淀粉是为了避免海藻酸钠的腥味,还可以降低成本、提高出品率。海藻酸钠在接近浓缩终点时添加,以防止增稠剂在酸性条件下过分加热分解。果酱出锅后应迅速装罐,使装罐后酱体中心温度不低于80℃。趁热密封,使罐内形成一定的真空度,有利于果酱的保存。果酱浓缩过程中添加维生素C可以降低氧化酶的活性,防止浆体发生变色、产生异味、造成维生素的损失。将原料放入沸水中烫漂可以果肉软化,还可以使打浆顺利进行、钝化酶类、防止褐变。本发明制备方法简单,口感香甜,营养物质更容易被人体吸收利用,起到美容养颜、延年益寿的效果。
具体实施方式
一种草莓果酱,由下列重量份的原料制成:草莓100、冬瓜30、白茶4、百合12、牡蛎冻干粉7、胡萝卜40、橘皮13、玫瑰花瓣11、芡实10、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
根据权利要求书1所述草莓果酱,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2天,捞出胡萝卜丁后放入阳光下晒10小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将草莓、百合放入沸水中漂烫1分钟,捞出后混合打浆,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀,边加热边搅拌成酱料,备用;
(5)将冬瓜、白茶研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
Claims (2)
1.一种草莓果酱,其特征在于,由下列重量份的原料制成:草莓100-110、冬瓜30-40、白茶4-5、百合12-16、牡蛎冻干粉7-10、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
2.根据权利要求1所述草莓果酱,其特征在于,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90-100℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天,捞出胡萝卜丁后放入阳光下晒10-12小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4-5天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将草莓、百合放入沸水中漂烫1-2分钟,捞出后混合打浆,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀,边加热边搅拌成酱料,备用;
(5)将冬瓜、白茶研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610092645.1A CN105935136A (zh) | 2016-02-19 | 2016-02-19 | 一种草莓果酱 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610092645.1A CN105935136A (zh) | 2016-02-19 | 2016-02-19 | 一种草莓果酱 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105935136A true CN105935136A (zh) | 2016-09-14 |
Family
ID=57153053
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610092645.1A Withdrawn CN105935136A (zh) | 2016-02-19 | 2016-02-19 | 一种草莓果酱 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105935136A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106993787A (zh) * | 2017-04-26 | 2017-08-01 | 王亮 | 一种草莓果酱及其制备方法 |
-
2016
- 2016-02-19 CN CN201610092645.1A patent/CN105935136A/zh not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106993787A (zh) * | 2017-04-26 | 2017-08-01 | 王亮 | 一种草莓果酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103525660B (zh) | 黄秋葵糯米酒及其制备方法 | |
CN105747166A (zh) | 一种消食降脂山楂果酱 | |
CN105919036A (zh) | 一种猴头菇甜面酱及其制备方法 | |
CN105942363A (zh) | 一种番茄果酱 | |
CN105815719A (zh) | 一种益气补血菠萝果酱 | |
CN105852079A (zh) | 一种风味金针菇的制备方法 | |
CN110558540A (zh) | 一种茶油香菇酱及其制备方法 | |
CN105942368A (zh) | 一种山楂果酱 | |
CN105935137A (zh) | 一种苹果果酱 | |
CN105935136A (zh) | 一种草莓果酱 | |
CN105901597A (zh) | 一种酸甜爽口青梅果酱 | |
CN105747165A (zh) | 一种润肤养颜番茄果酱 | |
CN105901601A (zh) | 一种美容益智草莓果酱 | |
CN105935138A (zh) | 一种桑葚果酱 | |
CN105942382A (zh) | 一种菠萝果酱 | |
CN105935135A (zh) | 一种红枣果酱 | |
CN105942381A (zh) | 一种西瓜果酱 | |
CN105942214A (zh) | 一种豆鼓鸡的制作方法 | |
CN105851997A (zh) | 一种美容养颜苹果果酱 | |
CN103892279A (zh) | 一种健脾养胃茶米酒及其制备方法 | |
CN105942367A (zh) | 一种青梅果酱 | |
CN105935134A (zh) | 一种胡柚果酱 | |
KR101962010B1 (ko) | 고들빼기 발효 농축고 및 그 제조 방법 | |
CN105918981A (zh) | 一种补血健脑红枣果酱 | |
CN106359741A (zh) | 一种保健红薯叶茶 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160914 |