CN106579128A - Processing method of Malus domeri - Google Patents
Processing method of Malus domeri Download PDFInfo
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- CN106579128A CN106579128A CN201611185745.5A CN201611185745A CN106579128A CN 106579128 A CN106579128 A CN 106579128A CN 201611185745 A CN201611185745 A CN 201611185745A CN 106579128 A CN106579128 A CN 106579128A
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- fructus crataegi
- crataegi pinnatifidae
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- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 241000220225 Malus Species 0.000 title abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 39
- 239000000834 fixative Substances 0.000 claims description 32
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 7
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 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
- 230000032258 transport Effects 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a processing method of Malus domeri. The method utilizes a sodium chloride solution to protect the color of Malus domeri, and employs a vacuum microwave technology to dry Malus domeri. Malus domeri slices processed by the method provided by the invention have uniform color, are sour, sweet and tasty, and have rich nutrition. The method provided by the invention has the advantages of high processing efficiency, low cost, small loss of Malus domeri slices' nutritional ingredients, and good color, etc., significantly improves the added value of Malus domeri product, and achieves good economic benefits. The method provided by the invention belongs to the technical field of food processing.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of fructus crataegi pinnatifidae.
Background technology
Fructus crataegi pinnatifidae (Malus domeri (Bois) Chev.slices) is one kind of Fructus Crataegi cuneatae, by traditional fruitlet south
Fructus Crataegi is obtained through selection-breeding grafting, is the fruit that Xu Wei sections Malus Taiwan woods catches or light calyx woods catches.Fructus crataegi pinnatifidae also known as
Ancient Cicadae, Wu Chanzi (Guangxi Miao), scarce of fiber crops, Mo Jitun (Zhuang nationality in Guangxi) spreads two than (Taiwan) etc..Fructus crataegi pinnatifidae is rich in Huang
The materials such as ketone, polyphenol, ursolic acid, organic acid, tannin, research show, fructus crataegi pinnatifidae have prophylaxis of tumours, blood pressure lowering, promote sleep,
It is antibacterial, the effect such as antioxidation and enhance immunity.Fructus crataegi pinnatifidae based on eating raw, but fructus crataegi pinnatifidae water content up to 80% with
On, easily there is dehydration atrophy and putrid and deteriorated in storage period, cause huge economic loss, and by fructus crataegi pinnatifidae carry out it is drying plus
Work, can extend its storage life, increase economic efficiency, and is easy to store and transports.
Fructus crataegi pinnatifidae peel bluish yellow color, pulp white, containing substantial amounts of aldehydes matter and polyphenol oxidase, after fresh-cut quickly
There is browning phenomenon, if carrying out color retention not in time, product colour is partially black after being dried, and product sensory is poor quality, market
Competitiveness is not enough.Work in-process typically adopts the colour fixative containing sulfur dioxide, but sulfur dioxide residue is strong to human body in product
Kang Buli, and the Financial cost for carrying out color fixative using other colour fixative is too high.
At present, the drying meanss commonly used in garden stuff processing have natural drying, hot air drying, vacuum lyophilization, vacuum micro-
Ripple drying etc., it is long the time required to natural drying, affected larger by weather, product quality is difficult to control to；Hot air drying application is the most
Extensively, although cost is relatively low, but in hot-air drying process there is browning phenomenon and nutrient component damages are larger；Though lyophilization energy
The nutritional labeling of retained product well, but it is relatively costly.
The content of the invention
It is an object of the invention to provide a kind of vacuum microwave processing method of fructus crataegi pinnatifidae piece, the invention can keep big fruit mountain
Short, bristly hair or beard original color, effectively reduces the nutritive loss of fructus crataegi pinnatifidae, and production efficiency is high, solves the drying process of fructus crataegi pinnatifidae well
Present in nutritive loss and the problems such as not good color.
In order to realize above-mentioned technique effect, the technical scheme that the present invention is provided is such：A kind of processing of fructus crataegi pinnatifidae
Method, is carried out color fixative using sodium chloride solution, and fructus crataegi pinnatifidae is dried using vacuum microwave technology to fructus crataegi pinnatifidae.
It should be noted that described color fixative step is specially：By fructus crataegi pinnatifidae mass volume ratio be 0.5%～
5.0% sodium chloride solution soaks 5～60min carries out color fixative to which.
It should be noted that after color fixative is carried out to fructus crataegi pinnatifidae using sodium chloride solution, fructus crataegi pinnatifidae piece need to be pulled out,
Drain away the water.
It should be noted that being dried to fructus crataegi pinnatifidae using vacuum microwave technology after color fixative step.
It should be noted that described vacuum microwave drying step is specially：Fructus crataegi pinnatifidae after color fixative is carried out into vacuum
Microwave drying, the microwave power of first stage is 1000～2000W, and the microwave power of second stage is 300～1000W.
It should be noted that the microwave time of the first stage of described vacuum microwave drying step is 0～240min, the
The microwave time of two-stage is 0～120min.
It should be noted that the vacuum in described vacuum microwave drying step is -0.04～-0.1Mpa.
It should be noted that above-mentioned vacuum is to assume atmospheric pressure equal to the vacuum under the conditions of premised on 0, i.e. ,-
0.04Mpa refers to subatmospheric power 0.04Mpa, and -0.1Mpa refers to subatmospheric power 0.1Mpa.
It should be noted that before described color fixative step, also include slicing step, specially：Fructus crataegi pinnatifidae is cut into slices, it is thick
Spend for 2～8mm.
It should be noted that also including sorting before described color fixative step successively, cleaning, drain three steps.
Wherein, described sorting step is specially：Select appropriate size and color even, disease-free, rotten fresh without hindering
Fructus crataegi pinnatifidae is raw material；
Described cleaning step is specially：To through the fructus crataegi pinnatifidae clean silt impurity of clear water selecting, and cut off the base of a fruit
；
Described draining step is specially：The fructus crataegi pinnatifidae for cleaning up is mounted in perforated plastic basket and is drained, dripped
Do to fructus crataegi pinnatifidae surface without obvious moisture, Draining time 15-30min.
It should be noted that also including packaging step after described vacuum microwave drying step.
It should be noted that the consumption of the fructus crataegi pinnatifidae in described sorting step is 1.0～5.0kg.
The present invention is had the advantage that compared with traditional method：
1. the present invention carries out color fixative to fructus crataegi pinnatifidae section using sodium chloride solution, and color fixative cost is relatively low, can make epidermis
Green is kept, is prevented sarcocarp from enzymatic browning occurring again, is made dried fructus crataegi pinnatifidae piece color vivid；
2. the present invention is dried to fructus crataegi pinnatifidae piece in two stages using vacuum microwave equipment, and early stage is carried out with high power
Rapid draing, when later stage fructus crataegi pinnatifidae piece moisture is relatively low, be slowly dried using low-power, it is to avoid the microwave drying later stage goes out
The problem of existing focus；
3. the present invention solves that traditional drying mode is drying time long, and product quality is not good, and nutrient component damages are big etc. asks
Topic, fructus crataegi pinnatifidae piece can preferably keep its original color and local flavor, and color and luster is homogeneous, and sarcocarp is creamy white, and peel is in yellow green, sour
It is sweet good to eat, nutritious；
4. processing method of the present invention, compared to traditional method, greatly reduces Financial cost.
Specific embodiment
Claims are described further with reference to specific embodiment, but are not constituted any to claims
Limit, it is any to change available result still in invention which is intended to be protected limited number of time is carried out to the present invention.
Embodiment 1
The vacuum microwave processing method of fructus crataegi pinnatifidae piece is comprised the following steps：Sorting, clean, drain, cutting into slices, it is color fixative, true
Empty microwave drying, packaging.
Comprise the following steps that described：
Sorting：Select size and color even, it is disease-free, without hindering rotten fresh fructus crataegi pinnatifidae 3kg；
Cleaning：To through the fructus crataegi pinnatifidae 3kg clean silt impurities of clear water selecting, and cut off base of a fruit handle；
Drain：The fructus crataegi pinnatifidae for cleaning up is mounted in perforated plastic basket and is drained, drained to fructus crataegi pinnatifidae surface
Without obvious moisture, Draining time 25min；
Section：By the fructus crataegi pinnatifidae after draining, with microtome, fructus crataegi pinnatifidae piece thickness is 5mm；
Color fixative：By the sodium chloride solution immersion 20min shields that the fructus crataegi pinnatifidae piece mass volume ratio for just having cut is 1.0%
Then fructus crataegi pinnatifidae piece is pulled out, is drained away the water by color；
Vacuum microwave drying：Fructus crataegi pinnatifidae after color fixative is placed in vacuum drying cavity, vacuum microwave drying is divided to two
In the stage, the microwave power of first stage is 2000W, and the microwave time is 65min；The microwave power 1000W of second stage, during microwave
Between be 55min, the vacuum of the two microwave stages is -0.04～-0.1Mpa, and the final moisture content of fructus crataegi pinnatifidae piece is
4.52%；
Packaging：Fructus crataegi pinnatifidae piece after vacuum microwave drying is cooled to into room temperature, is packaged to be using PE packaging bags
Finished product, is placed in room temperature, the place of drying and preserves.
Embodiment 2
The vacuum microwave processing method of fructus crataegi pinnatifidae piece is comprised the following steps：Sorting, clean, drain, cutting into slices, it is color fixative, true
Empty microwave drying, packaging.
Comprise the following steps that described：
Sorting：Select size and color even, it is disease-free, without hindering rotten fresh fructus crataegi pinnatifidae 2.4kg；
Cleaning：To through the fructus crataegi pinnatifidae 2.4kg clean silt impurities of clear water selecting, and cut off base of a fruit handle；
Drain：The fructus crataegi pinnatifidae for cleaning up is mounted in perforated plastic basket and is drained, drained to fructus crataegi pinnatifidae surface
Without obvious moisture, Draining time 22min；
Section：By the fructus crataegi pinnatifidae after draining, with microtome, fructus crataegi pinnatifidae piece thickness is 7mm；
Color fixative：By the sodium chloride solution immersion 30min shields that the fructus crataegi pinnatifidae piece mass volume ratio for just having cut is 3.0%
Then fructus crataegi pinnatifidae piece is pulled out, is drained away the water by color；
Vacuum microwave drying：Fructus crataegi pinnatifidae after color fixative is placed in vacuum drying cavity, vacuum microwave drying is divided to two
In the stage, the microwave power of first stage is 1500W, and the microwave time is 80min；The microwave power 500W of second stage, during microwave
Between be 40min, the vacuum of the two microwave stages is -0.04～-0.1Mpa, and the final moisture content of fructus crataegi pinnatifidae piece is
4.27%；
Packaging：Fructus crataegi pinnatifidae piece after vacuum microwave drying is cooled to into room temperature, is packaged to be using PE packaging bags
Finished product, is placed in room temperature, the place of drying and preserves.
Embodiment 3
The vacuum microwave processing method of fructus crataegi pinnatifidae piece is comprised the following steps：Sorting, clean, drain, cutting into slices, it is color fixative, true
Empty microwave drying, packaging.
Comprise the following steps that described：
Sorting：Select size and color even, it is disease-free, without hindering rotten fresh fructus crataegi pinnatifidae 1.0kg；
Cleaning：To through the fructus crataegi pinnatifidae 1.0kg clean silt impurities of clear water selecting, and cut off base of a fruit handle；
Drain：The fructus crataegi pinnatifidae for cleaning up is mounted in perforated plastic basket and is drained, drained to fructus crataegi pinnatifidae surface
Without obvious moisture, Draining time 15min；
Section：By the fructus crataegi pinnatifidae after draining, with microtome, fructus crataegi pinnatifidae piece thickness is 2mm；
Color fixative：By the sodium chloride solution immersion 5min color fixative that the fructus crataegi pinnatifidae piece mass volume ratio for just having cut is 5.0%,
Then fructus crataegi pinnatifidae piece is pulled out, is drained away the water；
Vacuum microwave drying：Fructus crataegi pinnatifidae after color fixative is placed in vacuum drying cavity, vacuum microwave drying is divided to two
In the stage, the microwave power of first stage is 1000W, and the microwave time is 50min；The microwave power 300W of second stage, during microwave
Between be 25min, the vacuum of the two microwave stages is -0.04～-0.1Mpa, and the final moisture content of fructus crataegi pinnatifidae piece is
4.76%；
Packaging：Fructus crataegi pinnatifidae piece after vacuum microwave drying is cooled to into room temperature, is packaged to be using PE packaging bags
Finished product, is placed in room temperature, the place of drying and preserves.
Embodiment 4
The vacuum microwave processing method of fructus crataegi pinnatifidae piece is comprised the following steps：Sorting, clean, drain, cutting into slices, it is color fixative, true
Empty microwave drying, packaging.
Comprise the following steps that described：
Sorting：Select size and color even, it is disease-free, without hindering rotten fresh fructus crataegi pinnatifidae 5kg；
Cleaning：To through the fructus crataegi pinnatifidae 5kg clean silt impurities of clear water selecting, and cut off base of a fruit handle；
Drain：The fructus crataegi pinnatifidae for cleaning up is mounted in perforated plastic basket and is drained, drained to fructus crataegi pinnatifidae surface
Without obvious moisture, Draining time 30min；
Section：By the fructus crataegi pinnatifidae after draining, with microtome, fructus crataegi pinnatifidae piece thickness is 4mm；
Color fixative：By the sodium chloride solution immersion 60min shields that the fructus crataegi pinnatifidae piece mass volume ratio for just having cut is 0.5%
Then fructus crataegi pinnatifidae piece is pulled out, is drained away the water by color；
Vacuum microwave drying：Fructus crataegi pinnatifidae after color fixative is placed in vacuum drying cavity, vacuum microwave drying is divided to two
In the stage, the microwave power of first stage is 2000W, and the microwave time is 180min；The microwave power 500W of second stage, during microwave
Between be 60min, the vacuum of the two microwave stages is -0.04～-0.1Mpa, and the final moisture content of fructus crataegi pinnatifidae piece is
4.83%；
Packaging：Fructus crataegi pinnatifidae piece after vacuum microwave drying is cooled to into room temperature, is packaged to be using PE packaging bags
Finished product, is placed in room temperature, the place of drying and preserves.
It is above-described be only presently preferred embodiments of the present invention, it is all made in the range of the spirit and principles in the present invention appoint
What modification, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of processing method of fructus crataegi pinnatifidae, it is characterised in that color fixative is carried out to fructus crataegi pinnatifidae using sodium chloride solution, and is adopted
Fructus crataegi pinnatifidae is dried with vacuum microwave technology.
2. the processing method of fructus crataegi pinnatifidae according to claim 1, it is characterised in that described color fixative step is specially：
Fructus crataegi pinnatifidae is soaked 5～60min with the sodium chloride solution that mass volume ratio is 0.5%～5.0% carries out color fixative to which.
3. the processing method of fructus crataegi pinnatifidae according to claim 1, it is characterised in that described vacuum microwave drying step
Specially：Fructus crataegi pinnatifidae after color fixative is carried out into vacuum microwave drying, the microwave power of first stage is 1000～2000W, the
The microwave power of two-stage is 300～1000W.
4. the processing method of fructus crataegi pinnatifidae according to claim 3, it is characterised in that described vacuum microwave drying step
Microwave time of first stage be 0～240min, microwave time of second stage is 0～120min.
5. the processing method according to the arbitrary described fructus crataegi pinnatifidae of claim 3 or 4, it is characterised in that described vacuum microwave
Vacuum in drying steps is -0.04～-0.1Mpa.
6. the processing method of fructus crataegi pinnatifidae according to claim 2, it is characterised in that also include before described color fixative step
Slicing step, specially：Fructus crataegi pinnatifidae is cut into slices, thickness is 2～8mm.
7. the processing method of a kind of fructus crataegi pinnatifidae according to claim 2, it is characterised in that before described color fixative step
Also include sorting successively, clean, drain three steps.
8. a kind of processing method of fructus crataegi pinnatifidae according to claim 3, it is characterised in that described vacuum microwave drying
Also include packaging step after step.
9. the processing method of a kind of fructus crataegi pinnatifidae according to claim 7, it is characterised in that in described sorting step
The consumption of fructus crataegi pinnatifidae is 1.0～5.0kg.
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| CN201611185745.5A CN106579128A (en) | 2016-12-20 | 2016-12-20 | Processing method of Malus domeri |
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Cited By (6)
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| CN107744115A (en) * | 2017-10-16 | 2018-03-02 | 贺州学院 | A kind of method of vacuum microwave processing persimmon crisp chip |
| CN109169853A (en) * | 2018-09-28 | 2019-01-11 | 贺州学院 | A kind of the microwave processing technology and evaluation method of dragon fruit dried fruit |
| CN109258897A (en) * | 2018-07-17 | 2019-01-25 | 广西靖西瑞泰食品有限公司 | A kind of production method of fructus crataegi pinnatifidae preserved fruit |
| CN109892600A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of preparation method of blueness lemon taste Chinese yam crisp chip |
| CN109892584A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of method of vaccum microwave puffing processing tomato taste Chinese yam crisp chip |
| CN110463891A (en) * | 2018-05-10 | 2019-11-19 | 贺州学院 | A kind of processing method of Chinese yam fructus crataegi pinnatifidae compound solid beverage |
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| CN109892600A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of preparation method of blueness lemon taste Chinese yam crisp chip |
| CN109892584A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of method of vaccum microwave puffing processing tomato taste Chinese yam crisp chip |
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| CN109258897A (en) * | 2018-07-17 | 2019-01-25 | 广西靖西瑞泰食品有限公司 | A kind of production method of fructus crataegi pinnatifidae preserved fruit |
| CN109169853A (en) * | 2018-09-28 | 2019-01-11 | 贺州学院 | A kind of the microwave processing technology and evaluation method of dragon fruit dried fruit |
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