METHOD OF PRODUCING FREEZE-DRIED SOUR CREAM FRUIT PRODUCTS

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• 2. 二肽生产方法,所用的L－氨基酸酰胺水解酶,以及L－氨基酸酰胺水解酶生产方法 [P] . 中国专利： CN1535279A . 2004-10-06
• 3. The Manufacturing method of Freeze-Dried Product of Grains, Vegetables, Fruits and Edible Seaweeds with Lactobacilli for Restriction of Coli Forms and Freeze-Dried Product produced by the Manufacturing Method [P] . 韩国专利： KR100458800B1 . 2004-12-03

  机译： 限制乳杆菌形式的谷物，蔬菜，水果和食用海藻冷冻干燥产品用乳酸菌的生产方法及通过该方法生产的冷冻干燥产品

• 4. The Manufacturing method of Freeze-Dried Product of Grains Vegetables Fruits and Edible Seaweeds with Lactobacilli for Restriction of Coli Forms and Freeze-Dried Product produced by the Manufacturing Method [P] . 韩国专利： KR20030008571A . 2003-01-29

  机译： 限制杆菌形式的谷物细菌，谷类蔬菜水果和食用海藻冷冻干燥产品的制造方法及该方法生产的冷冻干燥产品

• 5. METHOD OF PRODUCING SOUR-MILK PRODUCT OF SOUR CREAM-TYPE [P] . SU1147327A1 . 1985-03-30

  机译： 生产酸奶油型酸牛奶产品的方法

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• 2. China National Import and Export Corporationof Native Produce, Animal Products,Dried Food, Fruits, Vegetables and Honey [J] . 中国对外贸易：英文版 . 1998,第010期
• 3. Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt [J] . Douglas W. Olson, Charles Boeneke, Kayanush J. Aryana 食品与营养科学（英文） . 2021,第012期
• 4. Evaluation indices of sour flavor for apple fruit and grading standards [J] . YAN Zhen, ZHENG Li-jing, NIE Ji-yun, 农业科学学报（英文版） . 2018,第005期
• 5. Producing ice cream using a substantial amount of juice from Phyllanthus emblica (Pokok Melaka Fruit) [C] . Yusoh Hamidah Noor Md, Aznan Siti Nur Atiqah, Nor Nurul Jannah Mohd 2012 IEEE Symposium on Business, Engineering and Industrial Applications. . 2012
• 6. Methods for Producing Graphene from Petroleum By-Products [D] . Deemer, Eva Marie 2017
• 7. Consumer Acceptances of Prior Miracle Fruit Product Administration on Different Types of Sour Foods and Miracle Fruit Products for Future Clinical Application (FS14-01-19) [O] . Sung Eun Choi 2019
• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 9. Methods of Producing Freeze-Dried Acellular Vascular, Peripheral Nerve and Generic Tissue Grafts for the Treatment of Combat Casualties. [R] . Boerboom, L. E. 1998

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