CN109527486A - A kind of passion fruit jam and preparation method - Google Patents
A kind of passion fruit jam and preparation method Download PDFInfo
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- CN109527486A CN109527486A CN201811407271.3A CN201811407271A CN109527486A CN 109527486 A CN109527486 A CN 109527486A CN 201811407271 A CN201811407271 A CN 201811407271A CN 109527486 A CN109527486 A CN 109527486A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 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 19
- 238000001802 infusion Methods 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 15
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001110 calcium chloride Substances 0.000 claims abstract description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000000661 sodium alginate Substances 0.000 claims abstract description 15
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 15
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 15
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- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
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- 239000002775 capsule Substances 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
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- 239000000463 material Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
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- 238000004519 manufacturing process Methods 0.000 description 4
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- 241000218995 Passifloraceae Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- -1 apiolin Chemical class 0.000 description 2
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
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- SATMZMMKDDTOSQ-UHFFFAOYSA-N Harmol Natural products C12=CC=C(O)C=C2NC2=C1C=CN=C2C SATMZMMKDDTOSQ-UHFFFAOYSA-N 0.000 description 1
- 235000000088 Maracuja Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000013730 Passiflora edulis f flavicarpa Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 240000004520 Passiflora ligularis Species 0.000 description 1
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- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 240000008663 Persicaria orientalis Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 206010015037 epilepsy Diseases 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
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- VJHLDRVYTQNASM-UHFFFAOYSA-N harmine Natural products CC1=CN=CC=2NC3=CC(=CC=C3C=21)OC VJHLDRVYTQNASM-UHFFFAOYSA-N 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 description 1
- IQPNAANSBPBGFQ-UHFFFAOYSA-N luteolin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C(O)=C1 IQPNAANSBPBGFQ-UHFFFAOYSA-N 0.000 description 1
- 235000009498 luteolin Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of preparation methods of passion fruit jam, belong to jam processing technique field, wherein the parts by weight of each component are 10 ~ 40 parts of passion fruit pulp, 10 ~ 30 parts of white granulated sugar, 10 parts ~ 30 parts of protein sugar, 5 ~ 10 parts of low methoxy pectin, CMC5 ~ 10 part, 5 ~ 10 parts of sodium alginate, 5 ~ 10 parts of xanthan gum, CaCl21 ~ 3 part, 1 ~ 3 part of citric acid；Preparation method is by passion fruit cleaning, capsule to be gone to take meat, allotment infusion, hot filling, sterilization using passion fruit as primary raw material, full of fragrance passion fruit jam finished product is finally made；The passion fruit jam is full of nutrition, sour-sweet moderate, low-sugar healthy, and prospect for sales is fabulous.
Description
Technical field
The present invention relates to a kind of passion fruit jam and preparation methods, specifically clean passion fruit, capsule is gone to take meat, adjust
With infusion, hot filling, sterilization and obtain passion fruit jam, belong to jam manufacture field.
Background technique
Passion fruit is also known as passionflower, Brazil nut, passion fruit, is Passifloraceae (Passiflor aceae) perennial wood
The common name of matter liana fruit.Its fruit is oval or similar round, originates from torrid areas.China was introduced in 1913,
There is cultivation in the place such as Taiwan, Fujian, Guangdong, Guangxi, Chongqing and Yunnan at present, it can be with according to the form and quality of passion fruit
It is divided into the types such as purple passion fruit and yellow passion fruit.Other than edible, passion fruit while still a kind of traditional medicinal fruit, tool
There is a medicines and health protection function abundant, such as promoting blood circulation, enriching yin and nourishing kidney, promotes the production of body fluid to quench thirst.
Passion fruit fruit succulence, unique flavor also have very high nutritive value and medicine except the property with general fruit
With value.Its bioactive ingredients rich in mainly includes flavonoids such as apiolin, luteolin, isorientin, Polygonum orientale
Element, quercetin etc., alkaloids such as harmol, harman arabine, harmine etc..It has antianxiety, calmness, anti-inflammatory, anti-habituation
Equal therapeutic effects, in addition, also having the physiological functions such as treatment epilepsy, hypoglycemic, reducing blood lipid.
For passion fruit in addition to having the function of multiple biological activities, fruit process also becomes a big research hotspot in recent years.With
Increasing sharply for passion fruit cultivated area, yield also rapidly increases, but its shelf-life is shorter, it is general mature after passion fruit
Pericarp starts to wrinkle after 3 days, begins to corruption within 5 days, seriously affects the commodity and appearance of fresh fruit.Therefore, it is badly in need of passing through processing
Solve the problems, such as value preserving, the increment of passion fruit.In terms of processing technology at this stage is concentrated mainly on fruit juice production, other aspect processing
It is relatively fewer.
Traditional jams processing deploys the soluble solid of sauce body to 60% or more, and sugar content and heat are higher, with people
The consciousness and concept of healthy diet more and more deeply and are pursued, traditional jams manufacture craft urgent need is adjusted.This patent
Part sucrose is replaced with sweetener protein sugar, soluble solid content is made in 40% low-sugar jam below, highlights its day
Right flavor and light mouthfeel, while having catered to healthy food low sugar, development trend low in calories again, be nutrient health, it is old and young all
Suitable good merchantable brand of going with rice or bread.Therefore, passion fruit is mainly cleaned, capsule is gone to take meat, allotment infusion, hot filling, sterilization by the present invention
And passion fruit jam is obtained, the passion fruit jam is full of nutrition, sour-sweet moderate, low-sugar healthy, full of fragrance, prospect for sales pole
It is good.
Summary of the invention
The purpose of the present invention is to provide one kind using passion fruit as primary raw material, by passion fruit cleaning, go capsule take meat,
Infusion, hot filling, sterilization are deployed, full of fragrance passion fruit jam finished product is finally made；The passion fruit jam is full of nutrition, acid
In comfortable, low-sugar healthy, prospect for sales is fabulous.
In order to achieve the above object, the technical scheme adopted by the invention is that:
A kind of passion fruit jam, the parts by weight of each component are as follows:
10 ~ 40 parts of passion fruit pulp, 10 ~ 30 parts of white granulated sugar, 10 parts ~ 30 parts of protein sugar, 5 ~ 10 parts of low methoxy pectin, CMC5 ~
10 parts, 5 ~ 10 parts of sodium alginate, 5 ~ 10 parts of xanthan gum, CaCl21 ~ 3 part, 1 ~ 3 part of citric acid；
A kind of passion fruit jam, the parts by weight of each component are as follows:
25 parts of passion fruit pulp, 20 parts of white granulated sugar, 15 parts of protein sugar, 8 parts of low methoxy pectin, 7 parts of CMC, 8 parts of sodium alginate,
7 parts of xanthan gum, CaCl2 2 parts, 2 parts of citric acid.
A kind of preparation method of passion fruit jam, comprising the following steps:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) sterilize: by the good jam of hot filling in 100 DEG C of boiling water heat sterilization 20min, be then rapidly cooled to room temperature, i.e.,
Obtain the passion fruit jam.
The present invention has the advantage that
Full of fragrance passion fruit jam finished product is finally made in the present invention；The passion fruit jam is full of nutrition, sour-sweet moderate, low sugar
Health, prospect for sales are fabulous.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
A kind of passion fruit jam, the parts by weight of each component are as follows:
10 parts of passion fruit pulp, 10 parts of white granulated sugar, 20 parts of protein sugar, 5 parts of low methoxy pectin, CMC5 parts, 5 parts of sodium alginate,
5 parts of xanthan gum, CaCl21 part, 1 part of citric acid；
A kind of preparation method of passion fruit jam, comprising the following steps:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) sterilize: by the good jam of hot filling in 100 DEG C of boiling water heat sterilization 20min, be then rapidly cooled to room temperature, i.e.,
Obtain the passion fruit jam.
Embodiment 2
A kind of passion fruit jam, the parts by weight of each component are as follows:
20 parts of passion fruit pulp, 15 parts of white granulated sugar, 15 parts of protein sugar, 7 parts of low methoxy pectin, CMC6 parts, 8 parts of sodium alginate,
5 parts of xanthan gum, CaCl21 part, 1 part of citric acid；
A kind of preparation method of passion fruit jam, comprising the following steps:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) sterilize: by the good jam of hot filling in 100 DEG C of boiling water heat sterilization 20min, be then rapidly cooled to room temperature, i.e.,
Obtain the passion fruit jam.
Embodiment 3
A kind of passion fruit jam, the parts by weight of each component are as follows:
25 parts of passion fruit pulp, 20 parts of white granulated sugar, 15 parts of protein sugar, 8 parts of low methoxy pectin, 7 parts of CMC, 8 parts of sodium alginate,
7 parts of xanthan gum, CaCl2 2 parts, 2 parts of citric acid.
A kind of preparation method of passion fruit jam, comprising the following steps:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) sterilize: by the good jam of hot filling in 100 DEG C of boiling water heat sterilization 20min, be then rapidly cooled to room temperature, i.e.,
Obtain the passion fruit jam.
Embodiment 4
A kind of passion fruit jam, the parts by weight of each component are as follows:
40 parts of passion fruit pulp, 30 parts of white granulated sugar, 30 parts of protein sugar, 10 parts of low methoxy pectin, CMC9 parts, sodium alginate 10
Part, 9 parts of xanthan gum, CaCl23 parts, 3 parts of citric acid；
A kind of preparation method of passion fruit jam, comprising the following steps:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) sterilize: by the good jam of hot filling in 100 DEG C of boiling water heat sterilization 20min, be then rapidly cooled to room temperature, i.e.,
Obtain the passion fruit jam.
Claims (5)
1. a kind of passion fruit jam, it is characterised in that: the parts by weight of each component are as follows:
10 ~ 40 parts of passion fruit pulp, 10 ~ 30 parts of white granulated sugar, 10 ~ 30 parts of protein sugar, 5 ~ 10 parts of low methoxy pectin, CMC 5 ~ 10
Part, 5 ~ 10 parts of sodium alginate, 5 ~ 10 parts of xanthan gum, CaCl21 ~ 3 part, 1 ~ 3 part of citric acid.
2. a kind of passion fruit jam, it is characterised in that: the parts by weight of each component are as follows:
25 parts of passion fruit pulp, 20 parts of white granulated sugar, 15 parts of protein sugar, 8 parts of low methoxy pectin, 7 parts of CMC, 8 parts of sodium alginate,
7 parts of xanthan gum, CaCl2 2 parts, 2 parts of citric acid.
3. a kind of preparation method of passion fruit jam, it is characterised in that: the following steps are included:
(1) pretreatment of raw material: complete, the fresh passion fruit without insect pest, maturation of selection, cleaning go capsule to take meat；
(2) deploy infusion: the infusion at 60 DEG C in passion fruit pulp heats while stirring, at the same be proportionally added into white granulated sugar,
Protein sugar, low methoxy pectin, CMC, sodium alginate, xanthan gum, CaCl2With the auxiliary materials such as citric acid, stir evenly；
(3) filling: the passion fruit jam after homogeneous be heated to 85 DEG C or more and filling while hot；
(4) it sterilizes: by the good jam of hot filling in heat sterilization 20min, being rapidly cooled to room temperature then to get arriving described hundred
Fragrant fruit jam.
4. a kind of preparation method of passion fruit jam according to claim 3, it is characterised in that: add described in step (3)
Hot temperature is 80-90 DEG C.
5. a kind of preparation method of passion fruit jam according to claim 3, it is characterised in that: step is gone out described in (4)
Bacterium temperature is 100 DEG C.
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| CN201811407271.3A CN109527486A (en) | 2018-11-23 | 2018-11-23 | A kind of passion fruit jam and preparation method |
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| CN201811407271.3A CN109527486A (en) | 2018-11-23 | 2018-11-23 | A kind of passion fruit jam and preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115357A (en) * | 2019-06-05 | 2019-08-13 | 北部湾大学 | A kind of water Portugal passion fruit low sugar composite flavor jam and preparation method thereof |
| CN110403164A (en) * | 2019-08-04 | 2019-11-05 | 广西民族师范学院 | A kind of manufacture craft of passion fruit jam |
| CN111743122A (en) * | 2020-07-14 | 2020-10-09 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | Method for making passion fruit jam |
| CN112262966A (en) * | 2020-09-29 | 2021-01-26 | 湖北意亚食品科技有限公司 | Preparation process of passion fruit pulp |
-
2018
- 2018-11-23 CN CN201811407271.3A patent/CN109527486A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115357A (en) * | 2019-06-05 | 2019-08-13 | 北部湾大学 | A kind of water Portugal passion fruit low sugar composite flavor jam and preparation method thereof |
| CN110403164A (en) * | 2019-08-04 | 2019-11-05 | 广西民族师范学院 | A kind of manufacture craft of passion fruit jam |
| CN111743122A (en) * | 2020-07-14 | 2020-10-09 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | Method for making passion fruit jam |
| CN112262966A (en) * | 2020-09-29 | 2021-01-26 | 湖北意亚食品科技有限公司 | Preparation process of passion fruit pulp |
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