CN112602817A - Kiwi fruit food and preparation method thereof - Google Patents
Kiwi fruit food and preparation method thereof Download PDFInfo
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- CN112602817A CN112602817A CN202011468516.0A CN202011468516A CN112602817A CN 112602817 A CN112602817 A CN 112602817A CN 202011468516 A CN202011468516 A CN 202011468516A CN 112602817 A CN112602817 A CN 112602817A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 93
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 92
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 39
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 22
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 13
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims abstract description 13
- 240000000912 Macadamia tetraphylla Species 0.000 claims abstract description 13
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 238000000034 method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 241000758789 Juglans Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000047 product Substances 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
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-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
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000011877 solvent mixture Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses kiwi fruit food which is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder. According to the kiwi fruit food provided by the invention, the use of additives is reduced, the prepared kiwi fruit is dry and transparent in color, the loss of nutritional ingredients of the kiwi fruit is reduced, and the kiwi fruit food is healthy and good in taste. The preparation method of the kiwi fruit food provided by the invention has the advantages of simple preparation process and low cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.
Description
Technical Field
The invention relates to the technical field of food, in particular to kiwi fruit food and a preparation method thereof.
Background
The kiwi fruit is soft in texture, sour, sweet and palatable, and the taste is described as the mixture of strawberry, banana and pineapple, so that the kiwi fruit is a fruit with extremely high nutritional value. The vitamin C content in fresh kiwi fruits is high and is about 100-420 mg/100g, the kiwi fruits are rich in 17 amino acids and proteins, proteolytic enzyme and crude fiber which are necessary for human bodies, the contents of various mineral elements such as iron, potassium, iodine, calcium, magnesium, phosphorus, zinc and the like are also high, and the kiwi fruits also contain grape acid, fructose, citric acid, malic acid and the like.
Chinese kiwi fruit planting bases are mainly distributed in Shaanxi, and are provinces such as Hubei, Hunan and Sichuan. In recent years, main cultivars of kiwi fruits in Shaanxi province mainly include Qinmei and Hawode; in addition, fruit growers also select the combination of Asia, Xuxiang, Hongyang and the like for planting. From 2006, the production area and yield of kiwi fruits in Shaanxi province are on the trend of rising year by year, and reach 95.89 ten thousand mu in 2016 and yield of 131.3 ten thousand tons.
The fresh kiwi fruits are not storable, the picked fruits are easy to soften and rot, and if the fresh kiwi fruits are processed into dehydrated semi-finished products in time, the fresh kiwi fruits have good storability. Although the dry kiwi fruit slices manufactured by the existing manufacturing technology can successfully manufacture the dry kiwi fruit slices, the addition agent is excessive, so that the loss of the original nutritional ingredients of the kiwi fruit is caused, and the injury to human bodies can be caused.
Disclosure of Invention
The invention provides a kiwi fruit food, which reduces the use of additives, and the prepared kiwi fruit is dry, transparent in color, capable of reducing the loss of nutritional ingredients of kiwi fruit and good in healthy mouthfeel. The preparation method of the kiwi fruit food provided by the invention is simple in preparation process and low in cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.
The kiwi fruit food is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder.
The kiwi fruit food preferably comprises the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder.
The kiwi fruit food preferably comprises the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.
The preparation method of the kiwi fruit food is characterized by comprising the following operation steps:
(1) firstly, cleaning harvested fresh kiwi fruits, and then cutting the fresh kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;
(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;
(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;
(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;
(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);
(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);
(7) putting the kiwi fruit slices prepared in the step (6) into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
(8) packaging and storing at low temperature.
In the preparation method of the kiwi fruit food, preferably, the thickness of the kiwi fruit slices in the step (1) is not more than 0.4 cm.
In the preparation method of the kiwi fruit food, preferably, in the step (2), blanching is performed in water at 50-70 ℃.
The invention has the beneficial effects that: the invention reduces the use of additives, and the prepared kiwi fruit is dry, transparent, unbroken, high in sugar content, palatable in sweetness and sourness, reduces the loss of the nutrient components of the kiwi fruit, and has good healthy mouthfeel. The preparation method of the kiwi fruit food provided by the invention is simple in preparation process and low in cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments.
It must be noted that, as used in this specification and the appended claims, the singular forms "a," "an," and "the" include both one and more than one (i.e., two, including two) unless the context clearly dictates otherwise.
Unless otherwise indicated, the numerical ranges in this disclosure are approximate and thus may include values outside of the stated ranges. The numerical ranges may be stated herein as from "about" one particular value, and/or to "about" another particular value.
When such a range is expressed, another aspect includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another aspect. It will be further understood that the endpoints of each of the numerical ranges are significant both in relation to the other endpoint, and independently of the other endpoint.
Reference in the specification and concluding claims to parts by weight of a particular element or component in a composition or article refers to the weight relationship between that element or component and any other elements or components in the composition or article, expressed as parts by weight.
Unless specifically indicated to the contrary, or implied by the context or customary practice in the art, all parts and percentages referred to herein are by weight and the weight percentages of a component are based on the total weight of the composition or product in which it is included.
References to "comprising," "including," "having," and similar terms in this specification are not intended to exclude the presence of any optional components, steps or procedures, whether or not any optional components, steps or procedures are specifically disclosed. In order to avoid any doubt, all methods claimed through use of the term "comprising" may include one or more additional steps, apparatus parts or components and/or materials unless stated to the contrary. In contrast, the term "consisting of … …" excludes any component, step, or procedure not specifically recited or recited. Unless otherwise specified, the term "or" refers to the listed members individually as well as in any combination.
Furthermore, the contents of any referenced patent or non-patent document in this application are incorporated by reference in their entirety, especially with respect to definitions disclosed in the art (where not inconsistent with any definitions specifically provided herein) and general knowledge.
In the present invention, unless otherwise indicated, the temperature is expressed in degrees Celsius or at ambient temperature and the pressure is at or near atmospheric pressure. There are many variations and combinations of reaction conditions (e.g., component concentrations, desired solvents, solvent mixtures, temperatures, pressures, and other reaction ranges) and conditions that can be used to optimize the purity and yield of the product obtained by the process. Only reasonable routine experimentation will be required to optimize such process conditions.
An embodiment of the invention provides kiwi fruit food which comprises the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder. The kiwi fruit food provided by the embodiment preferably comprises the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder. The kiwi fruit food provided by the embodiment preferably comprises the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.
Another embodiment of the present invention further provides a method for preparing kiwi fruit food, comprising the following steps:
(1) firstly, cleaning harvested fresh kiwi fruits, and then cutting the fresh kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;
(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;
(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;
(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;
(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);
(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);
(7) putting the kiwi fruit slices prepared in the step (6) into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
(8) packaging and storing at low temperature.
Wherein the thickness of the kiwi fruit slices in the step (1) is preferably not more than 0.4 cm.
Wherein the blanching in the step (2) is preferably carried out in water at 50-70 ℃.
The kiwi fruit food and the preparation method thereof provided by the invention are described in detail above. The principles and embodiments of the present invention are explained herein using examples, which are merely provided to aid in understanding the method and its core concepts of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (6)
1. The kiwi fruit food is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder.
2. The kiwi fruit food product of claim 1, comprising the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder.
3. The kiwi fruit food product of claim 1, comprising the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.
4. A process for preparing a kiwifruit food product according to any one of claims 1-3, comprising the following steps:
(1) firstly, cleaning kiwi fruits, and then cutting the kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;
(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;
(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;
(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;
(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);
(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);
(7) putting the kiwi fruit slices prepared in the step (6) into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
(8) packaging and storing at low temperature.
5. The method for preparing kiwi fruit food according to claim 4, wherein the thickness of the kiwi fruit slices of step (1) is not more than 0.4 cm.
6. The method for preparing kiwi fruit food according to claim 4, wherein in the step (2), blanching is performed in water at 50-70 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011468516.0A CN112602817A (en) | 2020-12-11 | 2020-12-11 | Kiwi fruit food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011468516.0A CN112602817A (en) | 2020-12-11 | 2020-12-11 | Kiwi fruit food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112602817A true CN112602817A (en) | 2021-04-06 |
Family
ID=75233761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011468516.0A Pending CN112602817A (en) | 2020-12-11 | 2020-12-11 | Kiwi fruit food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112602817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331297A (en) * | 2021-06-28 | 2021-09-03 | 赤壁神山兴农科技有限公司 | Dried kiwi fruit with rich taste and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594402A (en) * | 2017-08-31 | 2018-01-19 | 江苏天元中科生物技术有限公司 | A kind of compound crisp chip of burdock Kiwi berry and preparation method thereof |
| CN109156595A (en) * | 2018-09-25 | 2019-01-08 | 句容市绿源干果食品有限公司 | A kind of manufacturing method of Kiwi berry dry plate |
| CN109770285A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | Method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece |
| CN109924337A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of macaque peach crisp and preparation method thereof |
| CN111903936A (en) * | 2020-08-27 | 2020-11-10 | 西乡县金太阳农业发展有限责任公司 | Preparation method of kiwi fruit leisure food |
-
2020
- 2020-12-11 CN CN202011468516.0A patent/CN112602817A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594402A (en) * | 2017-08-31 | 2018-01-19 | 江苏天元中科生物技术有限公司 | A kind of compound crisp chip of burdock Kiwi berry and preparation method thereof |
| CN109156595A (en) * | 2018-09-25 | 2019-01-08 | 句容市绿源干果食品有限公司 | A kind of manufacturing method of Kiwi berry dry plate |
| CN109770285A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | Method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece |
| CN109924337A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of macaque peach crisp and preparation method thereof |
| CN111903936A (en) * | 2020-08-27 | 2020-11-10 | 西乡县金太阳农业发展有限责任公司 | Preparation method of kiwi fruit leisure food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331297A (en) * | 2021-06-28 | 2021-09-03 | 赤壁神山兴农科技有限公司 | Dried kiwi fruit with rich taste and preparation method thereof |
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