CN107927640A - A kind of medlar red date chankings and preparation method thereof - Google Patents
A kind of medlar red date chankings and preparation method thereof Download PDFInfo
- Publication number
- CN107927640A CN107927640A CN201711022101.9A CN201711022101A CN107927640A CN 107927640 A CN107927640 A CN 107927640A CN 201711022101 A CN201711022101 A CN 201711022101A CN 107927640 A CN107927640 A CN 107927640A
- Authority
- CN
- China
- Prior art keywords
- chankings
- medlar
- red date
- jujube
- magma
- 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.)
- Pending
Links
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 69
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 69
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000002624 Mespilus germanica Species 0.000 title 1
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 68
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 64
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 64
- 241001247821 Ziziphus Species 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 13
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 210000002966 serum Anatomy 0.000 claims description 23
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 20
- 239000000084 colloidal system Substances 0.000 claims description 20
- 235000020095 red wine Nutrition 0.000 claims description 20
- 235000011869 dried fruits Nutrition 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000005360 mashing Methods 0.000 claims description 14
- 230000009471 action Effects 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 2
- 239000000174 gluconic acid Substances 0.000 claims description 2
- 235000012208 gluconic acid Nutrition 0.000 claims description 2
- 229950006191 gluconic acid Drugs 0.000 claims description 2
- 229940116298 l- malic acid Drugs 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004513 sizing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 210000003445 biliary tract Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 229940069016 go-dry Drugs 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007574 infarction Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 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
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of medlar red date chankings and preparation method thereof, comprise the following raw materials by weight percent：Matrimony vine magma 40 60%, jujube magma 30 50%, xylitol 5 7%, medlar honey 1 3%, acid 0.4 0.6%, carboxymethyl cellulose 1 2%；In preparation process, mixed again with raw materials such as medlar honey, xylitols after matrimony vine and jujube are beaten respectively, by mixed material, slice packaging is dried after grinding tool sizing, the technique, has been sufficiently reserved nutrition and the taste of matrimony vine and jujube, delicate mouthfeel, purely, matrimony vine and red date nutrient, suitable long-term consumption are played to greatest extent.
Description
Technical field
The present invention relates to food processing field, a kind of medlar red date chankings and preparation method thereof.
Background technology
Jujube, matrimony vine and medlar honey are Xinjiang.Red date nutrient enriches, delicious and tasty, be known as natural complex ball it
Laudatory title, jujube is both containing carbohydrate, amino acid, iron, calcium etc., also containing malic acid, tartaric acid, vitamin C, citrin, vitamin B
With carrotene etc., there is the function of improving human capillary vessel, play an important role to prevention and cure of cardiovascular disease and there is certain food
Treatment and healthcare function, available for diseases such as weakness of the spleen and the stomach, loss of appetite, insufficiency of vital energy and blood, body fluid loss, palpitations and insomnias.Jujube is rich in
Cyclic adenosine monophosphate, has the angiocardiopathies such as coronary heart disease, miocardial infarction preventive and therapeutic action, while also has enhancing flesh
The effect of power, cardioprotection, cancer-resisting.
Chinese-wolfberry nutritive enriches, and is the first-class tonic of " integration of drinking and medicinal herbs ", since ancient times, bright with its nourishing liver and kidney
The medical values such as mesh, beneficial complexion, long muscle, hard muscles and bones and enjoy the high praise of ancient Chinese medicine doctor.Modern medicine study also indicates that, matrimony vine
In also containing the benefit materials such as glycine betaine, thiamines, there is immunological regulation, hypoglycemic, reducing blood lipid, anti-aging, antifatigue, hematopoiesis
Etc. function.
The traditional healthy nutritive value of the existing honey of medlar honey, more because it is the elite of matrimony vine.Nectarine is in amber, mouth
It is sweet to feel delicate fragrance.It is very precious because quantity is few.There is medlar honey nourishing liver and kidney, benefiting shrewd head, nourishing and strengthening Yin and Yang, moistening lung to stop
Cough tonifying Qi effect.It is adapted to vim and vigour two to lose, hypertension, have a delicate constitution, visual impairment, anaemia, chronic hepatitis, Poisoning or metabolism liver
The personage of hepatosis etc. takes caused by disease and biliary system.
Existing medlar red date cake slice product, the inside other components are various, and additive is also more, the sugar being added in mouthfeel
Suppress, be in appearance the color of food coloring, it is impossible to which the taste of prominent matrimony vine and jujube, customer are difficult using this kind of as often eating
Food trust edible, the high sugar in this based food, also allow the primary customers group of medlar red date cake slice based article as young and middle-aged
Women and mid-aged population have worried that young and middle-aged women is afraid of to fill out, and mid-aged population is afraid of that blood glucose is high, therefore, in this based article
Snacks are used as mostly, sales volume is not high.
The content of the invention
To solve the above-mentioned problems, the present invention provides a kind of medlar red date chankings and preparation method thereof, the matrimony vine is red
Jujube pieces keep the natural colored of medlar red date product, component using matrimony vine, jujube, medlar honey and xylitol as primary raw material
Purely, the natural fragrance of matrimony vine and jujube is highlighted on taste, medlar honey while matrimony vine flavor is strengthened, go by energy fall fire
It is dry, and while keeping the sweet taste of product, substantially reduced sugared used in cake based article as auxiliary material with xylitol
Point, it is healthy.In preparation process, the present invention makes full use of the technique of combination drying after mashing, is remixed after being beaten respectively
Medlar red date pulp merge, fiber is mutually wound, delicate mouthfeel, good toughness, while the mode being beaten respectively is conducive to Chinese holly
Qi and jujube fully ooze out its nutriment, avoid material be mixed mashing when, raw material, which mutually wraps up, to be unfavorable for juice and oozes
Go out, or the problems such as spoiled that reacts to each other.
The technical scheme is that：
A kind of medlar red date chankings, it is characterised in that comprise the following raw materials by weight percent：Matrimony vine magma 40-
60%th, jujube magma 30-50%, xylitol 5-7%, medlar honey 1-3%, acid 0.4-0.6%, carboxymethyl cellulose 1-
2%.
A kind of medlar red date chankings, it is characterised in that comprise the following raw materials by weight percent：Matrimony vine magma 50%,
Jujube magma 40%, xylitol 6%, medlar honey 2%, acid 0.5%, carboxymethyl cellulose 1.5%.
The acid is citric acid, one kind in ascorbic acid, gluconic acid, L MALIC ACID.
A kind of method of medlar red date chankings, it is characterised in that specifically include following steps：
1) preparation of matrimony vine magma
Pretreatment of raw material：Intact dried fruit of lycium barbarum is selected, purified water room temperature rinses 3-5 minutes, by Chinese wolfberry fruit dry after having rinsed
Fruit picks up plus pure water is when 40-45 DEG C of immersion rehydration 10-14 is small；The weight of the pure water is the dried fruit of lycium barbarum dry weight
2-4 times；
Mashing：The dried fruit of lycium barbarum that immersion rehydration finishes is picked up, is beaten using double-channel beater, the matrimony vine after rehydration is beating
Pulp is broken under the action of slurry rolling cage；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 20-25Mpa homogeneous, pulp is more refined, that is, obtain matrimony vine magma；
2) preparation of jujube magma
Pretreatment of raw material：Intact extra dry red wine jujube is selected, purified water room temperature rinses 3-5 minutes；
Blanching：Extra dry red wine jujube after rinsing is precooked 5-10 minutes as in pure water in 90-95 DEG C, then is enucleated；It is described pure
The weight of water purification is 3-5 times of the extra dry red wine jujube weight；
Mashing：Extra dry red wine jujube after precooking is picked up to be beaten using double-channel beater, until the quilt under the action of beater roll cage
Break into pulp；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 20-25Mpa homogeneous, pulp is more refined, that is, obtain jujube magma；
3) allocate
Material is uniformly mixed by following percentage by weight：Matrimony vine magma 40-60%, step 2) are made made from step 1)
Jujube magma 30-50%, xylitol 5-7%, medlar honey 1-3%, acid 0.4-0.6%, carboxymethyl cellulose 1-
2%, obtain mixed serum；
4) it is molded：One layer of edible oil is brushed on the surface being in contact with the mixed serum in forming module, then will mixing
Slurries are poured into forming module, and mixed serum surface is struck off, into the blank of 5-6mm thickness；
5) system is dry：The blank is dried in 55-65 DEG C of hot wind 8-12 it is small when, to blank water content 30-35%；
6 ease back：Several blank after drying be stacked together in polybag interior sealing ease back 22-26 it is small when；
7) cut into slices：Blank section after easing back, up to medlar red date chankings；
8) pack：Medlar red date chankings is packed.
There is twice sieve in double-channel beater in the step 1) and step 2), one of mesh size is 3mm, secondary screen
Screen distance is 0.5mm.
The content of soluble solid accounts for the 30- of the mixed serum weight in obtained mixed serum in the step 3)
40%.
Blank after easing back in the step 7) is cut into slices by length and width 15mm × 60mm.
Manner of packing in the step 8) is：After each medlar red date chankings individual packaging, then several are single
Medlar red date chankings after packaging stacks rear entire package.
The present invention technique effect be：
(1) the medlar red date chankings keeps matrimony vine red using matrimony vine, jujube, medlar honey and xylitol as primary raw material
The natural colored of jujube products, component is pure, the natural fragrance of matrimony vine and jujube is highlighted on taste, medlar honey is in enhancing matrimony vine
While flavor, can fall fire go dry, and while keeping the sweet taste of product, substantially reduced as auxiliary material with xylitol
Sugar used in cake based article, it is healthy.
(2) in preparation process, the present invention makes full use of the technique of combination drying after mashing, is remixed after being beaten respectively
Medlar red date pulp merges, and fiber is mutually wound, delicate mouthfeel, good toughness, while the mode being beaten respectively is conducive to matrimony vine
Its nutriment is fully oozed out with jujube, avoid material be mixed mashing when, raw material mutually wrap up is unfavorable for juice exudation,
Or the problems such as spoiled that reacts to each other.
(3) medlar red date chankings color and luster of the present invention is naturally no added, and pure taste is fine and smooth, and sugar is low, except conduct
Snacks, are alternatively arranged as daily health products and eat, and are conducive to improve resistance, lift complexion, help for sleep, ruddy complexion.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
A kind of method for preparing medlar red date chankings, specifically includes following steps：
1) preparation of matrimony vine magma
Pretreatment of raw material：Intact dried fruit of lycium barbarum is selected, purified water room temperature rinses 3 minutes, by dried fruit of lycium barbarum after having rinsed
Pick up plus pure water is when 40 DEG C of immersion rehydrations 10 are small；The weight of the pure water is 2 times of the dried fruit of lycium barbarum dry weight；
Mashing：The dried fruit of lycium barbarum that immersion rehydration finishes is picked up, is beaten using double-channel beater, pulp is in double-channel beater
Thrown away under the action of centrifugal force by sieve, to achieve the purpose that to efficiently separate seed and pericarp, there are twice in double-channel beater
Sieve, one of mesh size are 3mm, and secondary screen screen distance is 0.5mm, and the matrimony vine after rehydration is beaten under the action of beater roll cage
Into pulp；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 20Mpa homogeneous, pulp is more refined, that is, obtain matrimony vine magma；
2) preparation of jujube magma
Pretreatment of raw material：Intact extra dry red wine jujube is selected, purified water room temperature rinses 3 minutes；
Blanching：Extra dry red wine jujube after rinsing is precooked 5 minutes as in pure water in 90 DEG C, then is enucleated；The pure water
Weight is 3 times of the extra dry red wine jujube weight；
Mashing：Extra dry red wine jujube after precooking is picked up to be beaten using double-channel beater, and pulp is in double-channel beater centrifugal force
Thrown away under effect by sieve, to achieve the purpose that to efficiently separate pericarp, there is twice sieve, one of sieve screen apertures in double-channel beater
Footpath is 3mm, and secondary screen screen distance is 0.5mm, until being broken into pulp under the action of beater roll cage；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 20Mpa homogeneous, pulp is more refined, that is, obtain jujube magma；
3) allocate
Material is uniformly mixed according to following weight percent hundred：Matrimony vine magma 40%, jujube magma 50%, xylitol 7%,
Medlar honey 1%, citric acid 0.4%, carboxymethyl cellulose 1.6%；Soluble solid contains in obtained mixed serum
Amount accounts for the 30% of the mixed serum weight；
4) it is molded：One layer of edible oil is brushed on the surface being in contact with the mixed serum in forming module, then will mixing
Slurries are poured into forming module, and mixed serum surface is struck off, into the blank of 5mm thickness；
5) system is dry：The blank is dried in 55 DEG C of hot winds 8 it is small when, to blank water content 30%；
6 ease back：Several blank after drying be stacked together in polybag interior sealing ease back 22 it is small when；
7) cut into slices：Blank after easing back is cut into slices by length and width 15mm × 60mm, up to medlar red date chankings；
8) pack：After each medlar red date chankings individual packaging, then by the medlar red date fruit after several individual packagings
Piece stacks rear entire package.
The percentage by weight of obtained each raw material of medlar red date chankings is：Matrimony vine magma 40%, jujube magma 50%, wood
Sugar alcohol 7%, medlar honey 1%, citric acid 0.4%, carboxymethyl cellulose 1.6%.
Embodiment 2
A kind of method for preparing medlar red date chankings, specifically includes following steps：
1) preparation of matrimony vine magma
Pretreatment of raw material：Intact dried fruit of lycium barbarum is selected, purified water room temperature rinses 3 minutes, by dried fruit of lycium barbarum after having rinsed
Pick up plus pure water is when 45 DEG C of immersion rehydrations 12 are small；The weight of the pure water is 3 times of the dried fruit of lycium barbarum dry weight；
Mashing：The dried fruit of lycium barbarum that immersion rehydration finishes is picked up, is beaten using double-channel beater, pulp is in double-channel beater
Thrown away under the action of centrifugal force by sieve, to achieve the purpose that to efficiently separate seed and pericarp, there are twice in double-channel beater
Sieve, one of mesh size are 3mm, and secondary screen screen distance is 0.5mm, and the matrimony vine after rehydration is beaten under the action of beater roll cage
Into pulp；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 25Mpa homogeneous, pulp is more refined, that is, obtain matrimony vine magma；
2) preparation of jujube magma
Pretreatment of raw material：Intact extra dry red wine jujube is selected, purified water room temperature rinses 5 minutes；
Blanching：Extra dry red wine jujube after rinsing is precooked 10 minutes as in pure water in 95 DEG C, then is enucleated；The pure water
Weight is 3 times of the extra dry red wine jujube weight；
Mashing：Extra dry red wine jujube after precooking is picked up to be beaten using double-channel beater, and pulp is in double-channel beater centrifugal force
Thrown away under effect by sieve, to achieve the purpose that to efficiently separate pericarp, there is twice sieve, one of sieve screen apertures in double-channel beater
Footpath is 3mm, and secondary screen screen distance is 0.5mm, until being broken into pulp under the action of beater roll cage；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 25Mpa homogeneous, pulp is more refined, that is, obtain jujube magma；
3) allocate
Material is uniformly mixed according to following weight percent hundred：Matrimony vine magma 50%, jujube magma 40%, xylitol 6%,
Medlar honey 2%, ascorbic acid 0.5%, carboxymethyl cellulose 1.5%；Soluble solid in obtained mixed serum
Content accounts for the 35% of the mixed serum weight.
4) it is molded：One layer of edible oil is brushed on the surface being in contact with the mixed serum in forming module, then will mixing
Slurries are poured into forming module, and mixed serum surface is struck off, into the blank of 5mm thickness；
5) system is dry：The blank is dried in 55 DEG C of hot winds 12 it is small when, to blank water content 32%；
6 ease back：Several blank after drying be stacked together in polybag interior sealing ease back 24 it is small when；
7) cut into slices：Blank after easing back is cut into slices by length and width 15mm × 60mm, up to medlar red date chankings；
8) pack：After each medlar red date chankings individual packaging, then by the medlar red date fruit after several individual packagings
Piece stacks rear entire package.
The percentage by weight of obtained each raw material of medlar red date chankings is：Matrimony vine magma 50%, jujube magma 40%, wood
Sugar alcohol 6%, medlar honey 2%, ascorbic acid 0.5%, carboxymethyl cellulose 1.5%.
Embodiment 3
A kind of method for preparing medlar red date chankings, specifically includes following steps：
1) preparation of matrimony vine magma
Pretreatment of raw material：Intact dried fruit of lycium barbarum is selected, purified water room temperature rinses 3 minutes, by dried fruit of lycium barbarum after having rinsed
Pick up plus pure water is when 40 DEG C of immersion rehydrations 10 are small；The weight of the pure water is 2 times of the dried fruit of lycium barbarum dry weight；
Mashing：The dried fruit of lycium barbarum that immersion rehydration finishes is picked up, is beaten using double-channel beater, pulp is in double-channel beater
Thrown away under the action of centrifugal force by sieve, to achieve the purpose that to efficiently separate seed and pericarp, there are twice in double-channel beater
Sieve, one of mesh size are 3mm, and secondary screen screen distance is 0.5mm, and the matrimony vine after rehydration is beaten under the action of beater roll cage
Into pulp；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 25Mpa homogeneous, pulp is more refined, that is, obtain matrimony vine magma；
2) preparation of jujube magma
Pretreatment of raw material：Intact extra dry red wine jujube is selected, purified water room temperature rinses 3 minutes；
Blanching：Extra dry red wine jujube after rinsing is precooked 5 minutes as in pure water in 90 DEG C, then is enucleated；The pure water
Weight is 3 times of the extra dry red wine jujube weight；
Mashing：Extra dry red wine jujube after precooking is picked up to be beaten using double-channel beater, and pulp is in double-channel beater centrifugal force
Thrown away under effect by sieve, to achieve the purpose that to efficiently separate seed and pericarp, there is twice sieve in double-channel beater, together
Mesh size is 3mm, and secondary screen screen distance is 0.5mm, until being broken into pulp under the action of beater roll cage；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By colloid mill
Pulp further by high pressure homogenizer carry out 25Mpa homogeneous, pulp is more refined, that is, obtain jujube magma；
3) allocate
Material is uniformly mixed according to following weight percent hundred：Matrimony vine magma 60%, jujube magma 30%, xylitol 7%,
Medlar honey 1%, citric acid 0.4%, carboxymethyl cellulose 1.6%；Soluble solid contains in obtained mixed serum
Amount accounts for the 30% of the mixed serum weight.
4) it is molded：One layer of edible oil is brushed on the surface being in contact with the mixed serum in forming module, then will mixing
Slurries are poured into forming module, and mixed serum surface is struck off, into the blank of 5mm thickness；
5) system is dry：The blank is dried in 55 DEG C of hot winds 8 it is small when, to blank water content 35%；
6 ease back：Several blank after drying be stacked together in polybag interior sealing ease back 24 it is small when；
7) cut into slices：Blank after easing back is cut into slices by length and width 15mm × 60mm, up to medlar red date chankings；
8) pack：After each medlar red date chankings individual packaging, then by the medlar red date fruit after several individual packagings
Piece stacks rear entire package.
The percentage by weight of obtained each raw material of medlar red date chankings is：Matrimony vine magma 60%, jujube magma 30%, wood
Sugar alcohol 7%, medlar honey 1%, citric acid 0.4%, carboxymethyl cellulose 1.6%.
Medlar red date chankings mouthfeel of the present invention is gentle, extensively sells in all parts of the country.In Xinjiang, the sale of Bole area is with right
The investigation of female group Market Feedback is as follows：
1 user market feedback survey table of table
From investigation result as can be seen that herein described medlar red date chankings, in good taste, color and luster natural taste is just, prominent
Jujube and the taste of matrimony vine, sugar is low, there is certain health-care effect, can often be eaten as health products, can from manufacture craft
To find out, nutriment storage rate is high, and each raw material mutually cooperates with, full of nutrition not get angry, and can improve body to a certain extent and exempt from
Epidemic disease power, assisting sleep, ruddy complexion, there is good edible and nutritious tonifying effect.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of medlar red date chankings, it is characterised in that comprise the following raw materials by weight percent：Matrimony vine magma 40-60%,
Jujube magma 30-50%, xylitol 5-7%, medlar honey 1-3%, acid 0.4-0.6%, carboxymethyl cellulose 1-2%.
2. a kind of medlar red date chankings according to claim 1, it is characterised in that by the raw material group of following percentage by weight
Into：Matrimony vine magma 50%, jujube magma 40%, xylitol 6%, medlar honey 2%, acid 0.5%, carboxymethyl cellulose
1.5%.
3. according to a kind of medlar red date chankings described in claim 1 or 2, it is characterised in that the acid for citric acid,
One kind in ascorbic acid, gluconic acid, L MALIC ACID.
A kind of 4. method for preparing medlar red date chankings described in claim 1, it is characterised in that specifically include following steps：
1) preparation of matrimony vine magma
Pretreatment of raw material：Intact dried fruit of lycium barbarum is selected, and purified water room temperature rinses 3-5 minutes, dried fruit of lycium barbarum dragged for after having rinsed
Rise plus pure water is when 40-45 DEG C of immersion rehydration 10-14 is small；The weight of the pure water is the 2- of the dried fruit of lycium barbarum dry weight
4 times；
Mashing：The dried fruit of lycium barbarum that immersion rehydration finishes is picked up, is beaten using double-channel beater, the matrimony vine after rehydration is in beater roll
Pulp is broken under the action of cage；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By the fruit of colloid mill
Slurry further carries out 20-25Mpa homogeneous by high pressure homogenizer, pulp is more refined, that is, obtains matrimony vine magma；
2) preparation of jujube magma
Pretreatment of raw material：Intact extra dry red wine jujube is selected, purified water room temperature rinses 3-5 minutes；
Blanching：Extra dry red wine jujube after rinsing is precooked 5-10 minutes as in pure water in 90-95 DEG C, then is enucleated；The pure water
Weight be 3-5 times of the extra dry red wine jujube weight；
Mashing：Extra dry red wine jujube after precooking is picked up to be beaten using double-channel beater, until being broken under the action of beater roll cage
Pulp；
It is refined：The pulp is passed through into colloid mill, roughly grind broken, pulp fineness degree is reached 90 mesh；By the fruit of colloid mill
Slurry further carries out 20-25Mpa homogeneous by high pressure homogenizer, pulp is more refined, that is, obtains jujube magma；
3) allocate
Material is uniformly mixed by following percentage by weight：It is matrimony vine magma 40-60% made from step 1), red made from step 2)
Jujube magma 30-50%, xylitol 5-7%, medlar honey 1-3%, acid 0.4-0.6%, carboxymethyl cellulose 1-2%, obtain
To mixed serum；
4) it is molded：One layer of edible oil is brushed on the surface being in contact with the mixed serum in forming module, then by mixed serum
Pour into forming module, mixed serum surface is struck off, into the blank of 5-6mm thickness；
5) system is dry：The blank is dried in 55-65 DEG C of hot wind 8-12 it is small when, to blank water content 30-35%；
6 ease back：Several blank after drying be stacked together in polybag interior sealing ease back 22-26 it is small when；
7) cut into slices：Blank section after easing back, up to medlar red date chankings；
8) pack：Medlar red date chankings is packed.
5. a kind of method for preparing medlar red date chankings according to claim 4, it is characterised in that the step 1) and step
It is rapid 2) in double-channel beater in have twice sieve, one of mesh size is 3mm, and secondary screen screen distance is 0.5mm.
A kind of 6. method for preparing medlar red date chankings according to claim 4, it is characterised in that system in the step 3)
The content of soluble solid accounts for the 30-40% of the mixed serum weight in the mixed serum obtained.
7. a kind of method for preparing medlar red date chankings according to claim 4, it is characterised in that returned in the step 7)
Blank after soft is cut into slices by length and width 15mm × 60mm.
8. a kind of method for preparing medlar red date chankings according to claim 4, it is characterised in that in the step 8)
Manner of packing is：Folded after each medlar red date chankings individual packaging, then by the medlar red date chankings after several individual packagings
Put rear entire package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711022101.9A CN107927640A (en) | 2017-10-27 | 2017-10-27 | A kind of medlar red date chankings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711022101.9A CN107927640A (en) | 2017-10-27 | 2017-10-27 | A kind of medlar red date chankings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927640A true CN107927640A (en) | 2018-04-20 |
Family
ID=61935765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711022101.9A Pending CN107927640A (en) | 2017-10-27 | 2017-10-27 | A kind of medlar red date chankings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927640A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258906A (en) * | 2018-10-22 | 2019-01-25 | 四川大学 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484978A (en) * | 2002-09-27 | 2004-03-31 | 天津市工业微生物研究所 | A series of food containing date and chestnut and production method |
| CN102669666A (en) * | 2011-11-30 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Chinese date slices and production method thereof |
| CN104432311A (en) * | 2014-11-18 | 2015-03-25 | 新疆精杞神枸杞开发有限责任公司 | Original wolfberry juice preserved at room temperature |
| CN105029153A (en) * | 2015-09-06 | 2015-11-11 | 青海尤尼克生物技术有限公司 | Solid food containing medlar honey and preparing method thereof |
| CN105249324A (en) * | 2015-10-09 | 2016-01-20 | 宁夏厚生记食品有限公司 | Lycium barbarum composite fruit chip and manufacturing technology thereof |
-
2017
- 2017-10-27 CN CN201711022101.9A patent/CN107927640A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484978A (en) * | 2002-09-27 | 2004-03-31 | 天津市工业微生物研究所 | A series of food containing date and chestnut and production method |
| CN102669666A (en) * | 2011-11-30 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Chinese date slices and production method thereof |
| CN104432311A (en) * | 2014-11-18 | 2015-03-25 | 新疆精杞神枸杞开发有限责任公司 | Original wolfberry juice preserved at room temperature |
| CN105029153A (en) * | 2015-09-06 | 2015-11-11 | 青海尤尼克生物技术有限公司 | Solid food containing medlar honey and preparing method thereof |
| CN105249324A (en) * | 2015-10-09 | 2016-01-20 | 宁夏厚生记食品有限公司 | Lycium barbarum composite fruit chip and manufacturing technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258906A (en) * | 2018-10-22 | 2019-01-25 | 四川大学 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104247734A (en) | Mulberry leaf pineapple cake and making method thereof | |
| CN105794926A (en) | Moringa oleifera low-sugar-content nutritional moon cakes and manufacturing method thereof | |
| CN104186800B (en) | A kind of processing method of qin fish health-care products | |
| CN106605832A (en) | Fruit and vegetable rice noodles for keeping young and preparation method of fruit and vegetable rice noodles | |
| CN107927640A (en) | A kind of medlar red date chankings and preparation method thereof | |
| CN109730274A (en) | A kind of red bean adlay yam cakes and preparation method thereof | |
| CN104605458A (en) | Black auricularia auricula and sesame solid drink | |
| CN104605457B (en) | A kind of preparation method of Auricularia Semen Sesami solid beverage | |
| CN103829293A (en) | Dryness-moistening purple sweet potato sesame cake and preparation method thereof | |
| CN104172294B (en) | A kind of preparation method of silverfish tea | |
| CN107080164A (en) | Beautifying face and moistering lotion healthcare mushroom boiled dumpling and preparation method | |
| CN106342996A (en) | Rose apple cake jelly having fruit wine flavor and preparation method | |
| CN106036611A (en) | Red jujube leisure food and making method thereof | |
| CN106490591A (en) | A kind of FRUCTUS LYCII congee for nourishing the five internal organs | |
| CN106376631A (en) | Poria with hostwood biscuit with white atractylodes rhizome flavor | |
| CN103829296A (en) | Spleen invigorating and stomach nourishing sesame cake and preparation method thereof | |
| CN106259690A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN104305335A (en) | Preparation method of special-flavor quail egg | |
| CN104305333A (en) | Health whitebait quail eggs | |
| CN104432209A (en) | Health flavored quail egg |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |