CN107874174A - A kind of processing technology of blueberry dried fruit - Google Patents
A kind of processing technology of blueberry dried fruit Download PDFInfo
- Publication number
- CN107874174A CN107874174A CN201710977705.2A CN201710977705A CN107874174A CN 107874174 A CN107874174 A CN 107874174A CN 201710977705 A CN201710977705 A CN 201710977705A CN 107874174 A CN107874174 A CN 107874174A
- Authority
- CN
- China
- Prior art keywords
- fruit
- blueberry
- processing
- dried fruit
- minutes
- 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.)
- Granted
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 146
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 146
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 146
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 136
- 238000012545 processing Methods 0.000 title claims abstract description 66
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 63
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 61
- 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 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 26
- 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 abstract description 26
- 239000005720 sucrose Substances 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000014759 maintenance of location Effects 0.000 claims abstract description 14
- 244000077233 Vaccinium uliginosum Species 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 4
- 238000002203 pretreatment Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 42
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000000527 sonication Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 238000002525 ultrasonication Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000035699 permeability Effects 0.000 description 5
- 235000021028 berry Nutrition 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VZRRCQOUNSHSGB-UHFFFAOYSA-N 4-hydroxy-4,6,6-trimethylbicyclo[3.1.1]heptan-3-one Chemical compound C1C2C(C)(C)C1CC(=O)C2(O)C VZRRCQOUNSHSGB-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000004344 low myopia Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 229940088594 vitamin Drugs 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
- 239000002699 waste material Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing technology of blueberry dried fruit, it comprises the following steps：1. raw material selects fruit, 2. cleaning blueberry fruit with clear water or salt solution carries out pre-treatment, 3. the blueberry fruit after being drained away the water during broken wall treatment is laid on screen tray, it is positioned in the working chamber of vacuum machine, it is 0.07~0.1MPa to be evacuated to vacuum, 30 60min are maintained, 4. mass concentration is 0.7% citric acid colour protecting liquid during color retention, by blueberry fruit and colour protecting liquid in mass ratio 1：1~1：3 ratio mixes, and handles 10 30min, when 5. oozing sugar processing, by sucrose wiring solution-forming, the pH value of sugar juice is adjusted with citric acid, 12 20h is placed at 25 35 DEG C, sucrose molecule is degraded, be easy to ooze sugar, 6. dry, 7. ease back and pack, 8. sterilization processing；Blueberry dried fruit delicate mouthfeel produced by the invention, dried fruit quality better, technical process have the characteristics that production efficiency is high, energy consumption is good.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of processing technology of blueberry dried fruit.
Background technology
Blueberry is also known as blue berry, is that one kind can promote to be good for rich in phenolic acid, anthocyanidin and OPC and Flavonoid substances
The food of health.Anthocyanidin is a kind of small molecule, water-soluble polyphenols class compound in blueberry, and be easily absorbed by the body utilization, have compared with
Strong antioxidation, energy prevention and cure of cardiovascular disease, can also reduce injury of the lipid peroxidation to eyes, alleviate regarding tired
Labor, effectively prevent the deterioration of low myopia.
The researcher at United States Department of Agriculture's human nutrition center has found in comparative studies after more than 40 kind fruit, blueberry it is anti-
Oxidability is most strong, can significantly eliminate accessory substance free radical caused by body metabolism, and FAO (Food and Agriculture Organization of the United Nation) is classified as " people
One of fruit healthy greatly of class five ", it is that " mankind's best nutritional value " fruit is assert by the World Health Organization.In recent years the U.S.,
Canada, Japan and other countries and area are favored by people, are considered as feature green health care food high-quality in the world.
Due to blueberry, the trend rapidly risen is presented in demand in the international market, and various countries' blueberry industry flourishes, blue
The certain kind of berries has extensive plantation in countries such as North America, Europe, South America and Asia.By the end of 2014, the whole world had super
Cross 30 countries and regions and manage blueberry industry, total cultivated area reaches 22.9 ten thousand hectares, 72.8 ten thousand tons of annual production.China is in 20
Start artificial cultivation blueberry the initial stage eighties in century, cultivated area and yield persistently rise year by year.At present, blueberry plantation has been time
The multiple provinces and cities in the cloth whole nation, development potentiality are huge.
Blueberry pericarp flexible walls are thin, tender succulence, fruit not storage tolerance, locate after requiring more strict than other fruits and adopting
Reason, and the rupture juice that is easily squeezed in transportation, easily putrid and deteriorated, shelf life is short.In the case of large-scale plantation,
Increasingly fierce market competition is easy to make product lose ground.To drive increasing peasant income, the enthusiasm of plantation blueberry is improved, really
Protect the sustainable development of blueberry industry, the necessary research for carrying out blueberry intensive processing.
Dried fruit is easy to process, can preferably preserve the nutrition of fruit, have the characteristics that long shelf-life, is convenient for carrying, because
And the leisure food of dried fruit class receives pursuing for people.By the way that blueberry fresh fruit or the moisture frozen in fruit are sloughed into obtained blueberry
Dried fruit is a kind of preferable deep processed product.The processing mode of dried fruit is various, including natural air drying, heated-air drying, cold air drying,
Microwave drying, the combination etc. of infra-red drying, vacuum freeze drying and above-mentioned drying mode.Because blueberry is berry, pericarp has
One layer of fine and close cuticula, oozes sugared DeGrain, oozes sugared effect to improve, and traditional way is in the surface of fruit bundle
Hole, but the problems such as efficiency is low and labor intensity is big be present.Meanwhile there is also mouth for the blueberry dried fruit of traditional permeability sugar process production
Feel the problems such as uneven.In view of the above-mentioned problems, the present invention proposes a kind of processing technology of blueberry dried fruit.
The content of the invention
For overcome the deficiencies in the prior art, the invention provides a kind of delicate mouthfeel, sweet taste it is moderate, it is high in machining efficiency,
The processing technology of the low blueberry dried fruit of labor intensity.
To achieve these goals, the technical solution adopted by the present invention is：A kind of processing technology of blueberry dried fruit, its feature
It is, comprises the following steps：1. raw material selects fruit, 2. pre-treatment, 3. broken wall treatment, 4. color retention, sugared processing is 5. oozed, is 6. done
It is dry, 7. ease back and pack, 8. sterilization processing；
Wherein, 1. raw material selects fruit process：Fresh blueberry or the blueberry freeze fruit after defrosting can be selected, then chooses size
The uniform and complete fruit of fruit shape, and reject leaf, base of fruit and other impurities on rotten fruit and rejecting fruit；
2. pretreatment process：After selecting fruit to terminate, blueberry fruit is cleaned with clear water or salt solution, remove blueberries surface dirt and
Other impurities, then drain away the water, the blueberry fruit cleaned up is placed in screen tray, pass through natural air drying or machine pressure side
Formula drains blueberry surface moisture；
3. broken wall treatment：Blueberry fruit after draining away the water is laid on screen tray, is positioned in the working chamber of vacuum machine,
It is -0.07~-0.1MPa to be evacuated to vacuum, maintains 30-60 minutes；
4. color retention：With the citric acid colour protecting liquid that mass concentration is 0.7%, by blueberry fruit and colour protecting liquid in mass ratio
1：1~1：3 ratio mixing, and gentle agitation, color retention time are 10-30 minutes；
5. ooze sugared processing：Sucrose is configured to the solution that mass concentration is 40%-80%, with citric acid by the pH of sugar juice
Value is adjusted to 2-3, and liquid glucose is placed into 12-20 hours at 25-35 DEG C, sucrose molecule is degraded, is easy to ooze sugar；
By blueberry fruit and the sucrose solution in mass ratio 1 of preparation:1~1:2 ratio mixing, is placed on ultrasonic assistant
In the working chamber of processing, the power density of ultrasonic wave is controlled in 100~300W/cm2, oozed using intermittent ultrasonic assistant
Sugar, after being ultrasonically treated 20-40 minutes, stand 1.5-2.5 hours；Then 20-40 minutes are then sonicated, then stand 2.5- again
3 hours；20-40 minutes are finally then sonicated, stand 4-5 hours；
6. dry：The blueberry fruit after sugar will be oozed it is positioned in baking oven and dry, adjust 60-80 DEG C of temperature, drying time is
8-12 hours, obtain blueberry dried fruit；
7. ease back and pack：Blueberry dried fruit is placed in sterile operating desk and eased back, is then vacuum-packed；
8. sterilization processing：EUV illuminating radiation sterilization is carried out to packaging product.
Preferably, step 3. in, vacuum maintains -0.09Mpa, and the pumpdown time maintains 45min.
Preferably, step 4. in, the mass ratio of blueberry fruit and citric acid colour protecting liquid is 1:2, the color retention time is 20
Minute.In this technique, colour protecting liquid, which oneself can configure, can also use other color stabilizers, such as 0.3% phytic acid.
Preferably, step 5. in, the mass concentration of sucrose solution is 60%, and it is 30 DEG C to place temperature, standing time 15
Hour.
It is further preferred that blueberry fruit presses quality 1 with sucrose solution:1.5 ratio mixing, the power density of ultrasonic wave
Control is in 200W/cm2.Intermittent ultrasonic assistant ooze sugar processing the step of be：After being ultrasonically treated 30 minutes, 2 hours are stood；Connect
And be then sonicated 35 minutes, then stand 3 hours again；Finally it is then sonicated 40 minutes, stands 5 hours.
Preferably, step 6. in, drying temperature be 70 DEG C, drying time 10h.
Using such scheme, the present invention has the advantages that：
1) it is that there is one layer of fine and close cuticula on surface, directly oozes sugar because blueberry is berry using the method for vaccum wall-breaking
Effect it is undesirable.Sugared effect is oozed, it is necessary to carry out broken wall treatment to blueberries in order to improve.Traditional wall-breaking method has：1. machine
Tool pricks hole method.Blueberries epidermis is thin, and it is more to include juice, and blueberries deformation and nutritive loss are easily caused using modes such as rappings,
It is therefore general using in the surface of blueberry bundle hole.Due to the small volume of blueberries, and it is circle, this method wastes time and energy, hole
It is uneven, prick that hole is excessive is also easy to cause juice loss.2. rapid freezing method.By blueberries under the conditions of -40 DEG C to -80 DEG C it is fast
Quickly cooling freezes (such as Li Yahui et al., a kind of method for manufacturing blueberry dried fruits, number of patent application 20170259472.2), utilizes freeze thawing
The ice crystal of process destroys the hole to be formed to blueberry pericarp, is that energy consumption is larger the defects of this method.
Use proposed by the present invention vacuumizes has energy consumption low in the interstitial method in blueberries surface, and space is uniform,
And the process of application of vacuum is easy to follow-up permeability sugar process；Moreover, the vacuum vacuumized needs to control in a rational model
In enclosing：Vacuum is too low, it is difficult to reaches the effect of broken wall；Vacuum is too high, and blueberry pericarp broken wall is excessive, follow-up color protection and oozes sugar
Processing can cause blueberry juice to exosmose, and vacuum is higher, and the cost and running cost of equipment also accordingly increase.
2) intermittent ultrasonic assistant permeability sugar process once aids in permeability sugar process to compare with traditional ultrasonic wave, and interval surpasses
Sound wave aid in treatment can make sugar permeate more uniform, follow-up mouthfeel evaluation experiment discovery, interval in blueberry pulp
The mouthfeel of the auxiliary permeability sugar process blueberry dried fruit of property is finer and smoother, and sensory evaluation score is higher, and the quality of blueberry dried fruit is more preferably；This
Outside, the concentration of sucrose is also required to control the effect in certain scope, too low concentration or too high concentration, oozing sugar all to pay no attention to
Think.
To sum up, there is life using blueberry dried fruit delicate mouthfeel produced by the invention, dried fruit good quality, and the production technology
Produce efficiency high, the features such as energy consumption is good.
The invention will be further described below in conjunction with the accompanying drawings.
Brief description of the drawings
Accompanying drawing 1 is the processing technology particular flow sheet of specific embodiment of the invention blueberry dried fruit.
Embodiment
Protection scope of the present invention is not limited to above-mentioned embodiment, and persons skilled in the art are according to the present invention
Disclosure, other a variety of embodiments can be used to implement the present invention, or every design using the present invention
Structure and thinking, simple change or change are done, both falls within protection scope of the present invention.
With reference to embodiment, the present invention is described in detail.
Embodiment 1：Manual method produces blueberry dried fruit.
First, material and reagent
Fresh blueberry (purchasing Yongjia Ju Jun farms), white granulated sugar (purchase the Zhe Nan market of farm produces, in bulk), water, L- Vitamin Cs
Sour (Qingdao Tian Xin food additives Co., Ltd, food-grade)
2nd, instrument and equipment
Balance (Electronic scales) Ohaus Instrument (Shanghai) Co., Ltd. manufactures (OHAUS
CORPORATION), electromagnetic oven (POT01Induction cooker) Povos Electrical Appliance (Shanghai) Co., Ltd., electric heating forced air drying
Case Suzhou City Hao Yue heating equipments manufactory, freeze drier (SCTENTZ-100F) Xin Zhi bio tech ltd, Ningbo,
Ultrasonic machine (is voluntarily developed).
3rd, specific steps：
(1), the processing technology of blueberry dried fruit is as shown in Figure 1：
1. raw material selects fruit process：Fresh blueberry or the blueberry freeze fruit after defrosting can be selected, is then chosen uniform in size
And the complete fruit of fruit shape, and leaf, base of fruit and the other impurities on rotten fruit and rejecting fruit are rejected, every part of sample quality is
250g。
2. pretreatment process：After selecting fruit to terminate, blueberry fruit is cleaned with clear water or salt solution, remove blueberries surface dirt and
Other impurities, then drain away the water, the blueberry fruit cleaned up is placed in screen tray, pass through natural air drying or machine pressure side
Formula drains blueberry surface moisture；
3. broken wall treatment：Blueberry fruit after draining away the water is laid on screen tray, is positioned in the working chamber of vacuum machine,
It is -0.07~-0.1MPa to be evacuated to vacuum, maintains 30-60min；This paper experiment conditions are, vacuum maintains-
0.09Mpa, pumpdown time maintain 45min.
4. color retention：With the citric acid colour protecting liquid that mass concentration is 0.7%, by blueberry fruit and colour protecting liquid in mass ratio
1：1~1：3 ratio mixing, and gentle agitation, color retention time are 10-30min；In this experiment, blueberry fruit and lemon
The mass ratio of lemon acid colour protecting liquid is 1:2, the color retention time is 20min.In this technique, colour protecting liquid oneself can be prepared can also
Using other color stabilizers, such as 0.3% phytic acid.
5. ooze sugared processing：Sucrose is configured to the solution that mass concentration is 40%-80%, with citric acid by the pH of sugar juice
Value is adjusted to 2-3, and liquid glucose is placed into 12-20h at 25-35 DEG C, sucrose molecule is degraded, and is easy to ooze sugar；
By blueberries and the sucrose solution in mass ratio 1 of preparation:1~1:2 ratio mixing, is placed at ultrasonic assistant
In the working chamber of reason, the power density of ultrasonic wave is controlled in 100~300W/cm2, sugar is oozed using intermittent ultrasonic assistant,
After being ultrasonically treated 20-40min, 1.5-2.5h is stood；Then 20-40min is then sonicated, then stands 2.5-3h again；Finally
20-40min is then sonicated, stands 4-5h；
6. dry：The blueberry fruit after sugar will be oozed it is positioned in baking oven and dry, adjust 60-80 DEG C of temperature, drying time is
8-12h, obtain blueberry dried fruit；
7. ease back and pack：Blueberry dried fruit is placed in sterile operating desk and eased back, is then vacuum-packed；
8. sterilization processing：EUV illuminating radiation sterilization is carried out to packaging product.
(2), the dry subjective appreciation of blueberry
The sense organ measure of blueberry dried fruit is as shown in table 1.Experiment is chosen 10 sensory evaluation persons and evaluated.
The sense organ evaluation standard criteria of the blueberry dried fruit of table 1
(3), the measure of the other contents of blueberry dried fruit
The measure of moisture：Measure (the 2017-3- of moisture in GB 5009.3-2016 national food safety standard food
1 implements).The measure of soluble solid：The measure refraction of NY/T 2637-2014 fruits and vegetables soluble solid contents
Instrument method (2015-1-1 implementations).The content of sulphur (in terms of sulfur dioxide)：Titration.The measure of microbiological indicator：Total number of bacteria is surveyed
Fixed reference GB/T4789.2；Pathogenic bacteria measure is with reference to GB/T4789.4, GB/T4789.10.Dried fruit is surveyed using Texture instrument
Setting analysis.
(4), experiment of single factor
1) influence of the suction to blueberries dry product matter.Blueberries after draining away the water are positioned in vacuum machine and taken out very
Sky, vacuum are respectively -0.07MPa, -0.08MPa, -0.09MPa, -0.1MPa, and hold time 45min.Subsequent treatment condition
For：The mass ratio of blueberries and citric acid colour protecting liquid is 1:2, the color retention time is 20min；Blueberries and sucrose after color protection
Solution in mass ratio 1:1 ratio mixing, the power density of ultrasonic wave are controlled in 200W/cm2, it is auxiliary using intermittent ultrasonic wave
Help and ooze sugar, after being ultrasonically treated 30min, stand 2h；Then 30min is then sonicated, then stands 3h again；Finally it is then sonicated
15min, it is dried after standing 4h.Obtained blueberry dried fruit carries out sensory evaluation.
2) influence of the sucrose concentration to blueberries dry product matter.Blueberries after draining away the water are positioned in vacuum machine and taken out very
Sky -0.09MPa, hold time 45min；Then blueberries and citric acid colour protecting liquid in mass ratio 1:2 are carried out at 20min color protection
Reason；The mass concentration for preparing sucrose is 40%, 50%, 60%, 70% and 80%, and pH value is adjusted to 2, puts liquid glucose at 30 DEG C
Put 20h, then with the blueberries after color protection in mass ratio 1:1 ratio mixing, ultrasonication condition control for power density
In 200W/cm2, sugar is oozed using intermittent ultrasonic assistant, after being ultrasonically treated 30min, stands 2h；Then it is then sonicated
30min, 3h is then stood again；15min is finally then sonicated, is then dried after standing 4h.Obtained blueberry dried fruit is felt
Official evaluates.
3) influence of the ultrasonication to blueberries dry product matter.Blueberries after draining away the water are positioned in vacuum machine and taken out
Vacuum -0.09MPa, hold time 45min；Then blueberries and citric acid colour protecting liquid in mass ratio 1:2 carry out 20min color protection
Processing；Prepare sucrose mass concentration be 50%, pH value is adjusted to 2, and liquid glucose is placed into 20h at 30 DEG C, then with after color protection
Blueberries in mass ratio 1:1 ratio mixing, carries out following handle：
Processing one：Without supersound process, after blueberries stand 10h with liquid glucose, then it is dried, 75 DEG C of drying temperature, does
The dry time is 10h, obtains blueberry dried fruit.
Processing two, ultrasonic power density 100W/cm2, processing time 45min, then stand 9h15min.Then carry out
Dry, 75 DEG C of drying temperature, drying time 10h, obtain blueberry dried fruit.
Processing three, ultrasonic power density 200W/cm2, processing time 45min, then stand 9h15min.Then carry out
Dry, 75 DEG C of drying temperature, drying time 10h, obtain blueberry dried fruit.
Processing four, ultrasonic power density 300W/cm2, processing time 45min, then stand 9h15min.Then carry out
Dry, 75 DEG C of drying temperature, drying time 10h, obtain blueberry dried fruit.
Processing five, ultrasonication condition are that power density is controlled in 200W/cm2, using intermittent ultrasonic assistant
Sugar is oozed, after being ultrasonically treated 30min, stands 2h；Then 30min is then sonicated, then stands 3h again；Finally it is then sonicated
15min, stand 4h.Then it is dried, 75 DEG C of drying temperature, drying time 10h, obtains blueberry dried fruit.
4) influence of blueberry drying stage drying temperature and time.Blueberries after draining away the water are positioned in vacuum machine
- 0.09MPa is vacuumized, hold time 45min；Then blueberries and citric acid colour protecting liquid in mass ratio 1:2 carry out 20min shield
Color processing；Prepare sucrose mass concentration be 50%, pH value is adjusted to 2, and liquid glucose is placed into 20h at 30 DEG C, then with color protection
Blueberries afterwards in mass ratio 1:1 ratio mixing, ultrasonication condition are that power density is controlled in 200W/cm2, between
The ultrasonic assistant of having a rest property oozes sugar, after being ultrasonically treated 30min, stands 2h；Then 30min is then sonicated, then stands 3h again；
Finally it is dried, the condition of processing is as follows：
Processing one：60 DEG C of drying temperature, drying time 20h.
Processing two：65 DEG C of drying temperature, drying time 15h.
Processing three：70 DEG C of drying temperature, drying time 12h.
Processing four：75 DEG C of drying temperature, drying time 10h.
Processing five：80 DEG C of drying temperature, drying time 8h.
(5), orthogonal test
Using orthogonal experimental method, further the processing technology of blueberry dried fruit is optimized, i.e., vacuum, sucrose are dense
Degree, supersound process condition and drying condition optimize.Experiment chooses 10 sensory evaluation persons and carries out sensory evaluation.Empirical factor
Level design is shown in Table 2.
The orthogonal experiment factor level of table 2 design 2
(6), result and discussion
1. experiment of single factor result
1.1 vacuumize the influence to blueberries dry product matter
| Vacuum | -0.05MPa | -0.07MPa | -0.09MPa | -0.11MPa | -0.13MPa |
| Sensory evaluation scores | 55 | 70 | 83 | 65 | 62 |
Experiment finds that vacuum is too low, oozes sugared DeGrain；Vacuum is too high, and dried fruit crosses sweet tea, and fruit type is imperfect.Cause
And need to control vacuum between -0.07MPa~-0.1MPa.
Influence of 1.2 sucrose concentrations to blueberries dry product matter
| Mass concentration | 40% | 50% | 60% | 70% | 80% |
| Sensory evaluation scores | 70 | 85 | 83 | 76 | 75 |
Experiment finds that sucrose concentration has a certain impact to the final quality of blueberry dried fruit.When mass concentration is 50%,
Obtained blueberry dried fruit organoleptic quality is best.
Influence of 1.3 ultrasonications to blueberries dry product matter
| Treatment conditions | Processing one | Processing two | Processing three | Processing four | Processing five |
| Sensory evaluation scores | 65 | 71 | 75 | 78 | 84 |
Experiment finds that the blueberry dried fruit for having ultrasonication is better than the blueberry dried fruit of no ultrasonication, its ultrasound
The power density of ripple is higher, and final obtained blueberry dried fruit organoleptic quality is better.But by the ultrasonication of batch (-type),
It is more preferable to obtain blueberry dried fruit organoleptic quality.
The influence of 1.4 drying temperatures and drying time to blueberries dry product matter.
| Treatment conditions | Processing one | Processing two | Processing three | Processing four | Processing five |
| Sensory evaluation scores | 76 | 81 | 84 | 83 | 74 |
Experimental studies have found that when dry temperature is relatively low, it is necessary to which longer drying time, drying temperature is lower, blueberry
Dried fruit color and luster is best, but too low drying temperature (60 DEG C) drying time is long (20h), and obtained blueberry dried fruit has one
Determine the glutinous tooth of degree.In first four processing, the organoleptic quality of blueberry dried fruit is more or less the same, but when temperature is increased to 80 DEG C
When, although the time of processing has shortened a lot, blueberry dried fruit profile is imperfect, and color and luster is also affected.Consider, select
Take 75 DEG C of drying temperature, drying time 10h.
2. Orthogonal experiment results
The orthogonal experiment sensory evaluation experimental result of table 3
Blueberry dried fruit Orthogonal experiment results are as shown in table 3, as seen from table, influence blueberry dried fruit organoleptic quality principal element according to
Secondary is C ＞ B ＞ A ＞ D, i.e. the maximum processing mode for ultrasonic wave to blue dried fruit of influence factor, next to that the concentration of sucrose, so
It is the size of vacuum afterwards, is finally the condition of drying process.According to the total score of sensory evaluation, optimization formula is combined as
C3B2A3D3, i.e. the optimal processing mode of blueberry dried fruit is：Blueberries after draining away the water are positioned in vacuum machine vacuumize-
0.09MPa, hold time 45min；Then blueberries and citric acid colour protecting liquid in mass ratio 1:2 carry out 20min color retention；
The mass concentration for preparing sucrose is 50%, and pH value is adjusted to 2, and liquid glucose is placed into 20h at 30 DEG C, then presses quality with blueberries
Than 1:1 ratio mixing, ultrasonication condition are that power density is controlled in 200W/cm2, using intermittent ultrasonic assistant
Sugar is oozed, after being ultrasonically treated 30min, stands 2h；Then 30min is then sonicated, then stands 3h again；Finally it is then sonicated
15min, stand 4h.Then it is dried, 75 DEG C of drying temperature, drying time 10h, obtains blueberry dried fruit.Under the conditions of such a,
Produce the best in quality of blueberry dried fruit.
Claims (6)
1. a kind of processing technology of blueberry dried fruit, it is characterised in that comprise the following steps：1. raw material selects fruit, 2. pre-treatment, 3. break
Wall processing, 4. color retention, 5. oozes sugared processing, 6. dries, 7. ease back and pack, 8. sterilization processing；
Wherein, 1. raw material selects fruit process：Fresh blueberry or the blueberry freeze fruit after defrosting can be selected, is then chosen uniform in size
And the complete fruit of fruit shape, and reject leaf, base of fruit and the other impurities on rotten fruit and rejecting fruit；
2. pretreatment process：After selecting fruit to terminate, blueberry fruit is cleaned with clear water or salt solution, removes blueberries surface dirt and other
Impurity, then drain away the water, the blueberry fruit cleaned up is placed in screen tray, dripped by way of natural air drying or machine pressure
Dry blueberry surface moisture；
3. broken wall treatment：Blueberry fruit after draining away the water is laid on screen tray, is positioned in the working chamber of vacuum machine, is taken out true
Sky to vacuum is -0.07~-0.1MPa, maintains 30-60 minutes；
4. color retention：With mass concentration be 0.7% citric acid colour protecting liquid, by blueberry fruit and colour protecting liquid in mass ratio 1：1
~1：3 ratio mixing, and gentle agitation, color retention time are 10-30 minutes；
5. ooze sugared processing：Sucrose is configured to the solution that mass concentration is 40%-80%, adjusted the pH value of sugar juice with citric acid
Whole is 2-3, and liquid glucose is placed into 12-20 hours at 25-35 DEG C, sucrose molecule is degraded, is easy to ooze sugar；
By blueberry fruit and the sucrose solution in mass ratio 1 of preparation:1~1:2 ratio mixing, is placed on Sonication assisted treatment
Working chamber in, the power density of ultrasonic wave is controlled in 100~300W/cm2, sugar is oozed using intermittent ultrasonic assistant, surpassed
After sonication 20-40 minutes, 1.5-2.5 hours are stood；Then 20-40 minutes are then sonicated, it is small then to stand 2.5-3 again
When；20-40 minutes are finally then sonicated, stand 4-5 hours；
6. dry：The blueberry fruit after sugar will be oozed it is positioned in baking oven and dry, adjusts 60-80 DEG C of temperature, drying time 8-12
Hour, obtain blueberry dried fruit；
7. ease back and pack：Blueberry dried fruit is placed in sterile operating desk and eased back, is then vacuum-packed；
8. sterilization processing：EUV illuminating radiation sterilization is carried out to packaging product.
2. the processing technology of blueberry dried fruit according to claim 1, it is characterised in that：The step 3. in, vacuum dimension
Hold and maintain 45min in -0.09Mpa, pumpdown time.
3. the processing technology of blueberry dried fruit according to claim 1, it is characterised in that：The step 4. in, blueberry fruit
Mass ratio with citric acid colour protecting liquid is 1:2, the color retention time is 20 minutes.
4. the processing technology of blueberry dried fruit according to claim 1, it is characterised in that：The step 5. in, sucrose solution
Mass concentration be 60%, place temperature be 30 DEG C, standing time be 15 hours.
5. the processing technology of blueberry dried fruit according to claim 4, it is characterised in that：The blueberry fruit and sucrose solution
By quality 1:1.5 ratio mixing, the power density of ultrasonic wave are controlled in 200W/cm2, intermittent ultrasonic assistant oozes sugared processing
The step of be：After being ultrasonically treated 30 minutes, 2 hours are stood；Then it is then sonicated 35 minutes, then stands 3 hours again；Finally
It is then sonicated 40 minutes, stands 5 hours.
6. the processing technology of blueberry dried fruit according to claim 1, it is characterised in that：The step 6. in, drying temperature
For 70 DEG C, drying time 10h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710977705.2A CN107874174B (en) | 2017-10-17 | 2017-10-17 | Processing technology of dried blueberry fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710977705.2A CN107874174B (en) | 2017-10-17 | 2017-10-17 | Processing technology of dried blueberry fruits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107874174A true CN107874174A (en) | 2018-04-06 |
| CN107874174B CN107874174B (en) | 2021-08-17 |
Family
ID=61781898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710977705.2A Expired - Fee Related CN107874174B (en) | 2017-10-17 | 2017-10-17 | Processing technology of dried blueberry fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874174B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719563A (en) * | 2018-05-30 | 2018-11-02 | 邓光 | The agreeable to the taste blueberry dried fruit of original flavor and its production technology |
| CN108719876A (en) * | 2018-05-28 | 2018-11-02 | 江苏大学 | A method of improving garlic slice permeating and dewatering efficiency and allicin content |
| CN109123041A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of processing technology of blueberry dried fruit |
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899074A (en) * | 2006-07-17 | 2007-01-24 | 陕西科技大学 | Method for processing preserved fruit |
| CN104222455A (en) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | Preparation method of preserved blueberry |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
-
2017
- 2017-10-17 CN CN201710977705.2A patent/CN107874174B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899074A (en) * | 2006-07-17 | 2007-01-24 | 陕西科技大学 | Method for processing preserved fruit |
| CN104222455A (en) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | Preparation method of preserved blueberry |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719876A (en) * | 2018-05-28 | 2018-11-02 | 江苏大学 | A method of improving garlic slice permeating and dewatering efficiency and allicin content |
| CN108719876B (en) * | 2018-05-28 | 2021-10-08 | 江苏大学 | Method for improving osmotic dehydration efficiency and allicin content of garlic slices |
| CN108719563A (en) * | 2018-05-30 | 2018-11-02 | 邓光 | The agreeable to the taste blueberry dried fruit of original flavor and its production technology |
| CN109123041A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of processing technology of blueberry dried fruit |
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
| CN115005310B (en) * | 2022-05-11 | 2023-11-03 | 沈阳农业大学 | Manufacturing method of dried mulberries |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107874174B (en) | 2021-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107874174A (en) | A kind of processing technology of blueberry dried fruit | |
| CN102429213B (en) | Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms | |
| CN102578638B (en) | Method for processing pistachio nuts | |
| CN104738639A (en) | Health maintenance nourishing health food | |
| CN101690609B (en) | A method for processing green raisin and preserved grape | |
| CN103081982A (en) | Vacuum microwave combined processing method for okra | |
| CN107361125A (en) | A kind of matrimony vine microwave vacuum drying method | |
| CN103141784B (en) | Vacuum freeze drying puffing processing method of fig | |
| CN107125586A (en) | A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice | |
| CN105394654A (en) | Method for preparing crispy dried sweet potatoes | |
| CN107307241A (en) | A kind of health care compound fruit vegetable drink and preparation method thereof | |
| CN107048270A (en) | A kind of processing method of sweet potato stripe | |
| CN106720875A (en) | A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function | |
| CN106107668A (en) | A kind of health-care vegetable powder and preparation method thereof | |
| CN104928112A (en) | Fruit wine | |
| CN104161131A (en) | Dried bean curd containing fruits and raisins | |
| CN106174335A (en) | A kind of method of pine nut broken shell | |
| CN106174188A (en) | A kind of nitraria sibirica pall juice lyophilized powder and preparation method thereof | |
| CN103141564B (en) | Vacuum freezing puff-drying processing method of hawthorn | |
| CN103141559B (en) | Processing method for vacuum frozen dried puffed fresh golden silk jujube | |
| CN108094841A (en) | Improve the freeze-thaw method of brown rice mouthfeel | |
| CN112586556A (en) | Drying method for preprocessing shiitake mushrooms by ultrasonic wave in cooperation with pulsed electric field | |
| CN104286143B (en) | A kind of ultraviolet irradiation preservation method of olive fruits | |
| CN106070951A (en) | A kind of processing method of low sugar health preserved fruits Radix Ophiopogonis | |
| KR20220146770A (en) | Manufacturing process of sweet persimmon syrup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210716 Address after: No. 1139, municipal Avenue, Taizhou, Zhejiang Province, Zhejiang Applicant after: TAIZHOU University Address before: 325006 incubator of Wenzhou National University Science Park, No. 38, Dongfang South Road, Wenzhou, Zhejiang Applicant before: WENZHOU VOCATIONAL College OF SCIENCE AND TECHNOLOGY |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210817 |