CN101473917B - Composite puffing Chinese yam powder and preparation method thereof - Google Patents
Composite puffing Chinese yam powder and preparation method thereof Download PDFInfo
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- CN101473917B CN101473917B CN2009100772275A CN200910077227A CN101473917B CN 101473917 B CN101473917 B CN 101473917B CN 2009100772275 A CN2009100772275 A CN 2009100772275A CN 200910077227 A CN200910077227 A CN 200910077227A CN 101473917 B CN101473917 B CN 101473917B
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Abstract
The invention discloses a composite puffed Huaishanyao powder and a preparation method thereof. In the preparation method, the composite puffed Huaishanyao powder is prepared by extruding the following raw material by parts by weight: 15-20 parts of Huaishanyao powder, 65-83 parts of corn and 2-5 parts of red jujubes. The preparation method for the composite puffed Huaishanyao powder is simple, fast and reliable, and is convenient in operation and low in cost; after extrusion, the raw material is soft and loosened, the nutritious and health composition is more enriched and effective, the eating is convenient, the taste is smooth and delicious and the water-solubility is good.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically related to a kind of composite puffing Chinese yam powder and preparation method thereof.
Background technology
RHIIZOMA DIOSCOREAE frOm Henan of China is the underground stem tuber of Dioscoreaceae perennial plant Chinese yam, is the important medicine-food two-purpose benefit bowl spares medicine of China, occupies first of " four-Huai medicine ".Gu is " an imperial palace tribute ", and the present is " treasured of traditional Chinese medicines ", enjoys great prestige the title of " bosom ginseng ".RHIIZOMA DIOSCOREAE frOm Henan of China can tonifying spleen lung kidney gas, can nourish the moon of spleen lung kidney again, be the treasure of reinforcing both QI and YIN.Pharmacopeia " Compendium of Materia Medica " is all on the books with " Sheng Nong's herbal classic ".RHIIZOMA DIOSCOREAE frOm Henan of China all has cultivation in each province, China north and south, and wherein ground output such as Henan, Guangxi, Shanxi are maximum.RHIIZOMA DIOSCOREAE frOm Henan of China is rich in nutritive and health protection components.After the RHIIZOMA DIOSCOREAE frOm Henan of China drying and dehydrating was handled, nutritive and health protection components enrichment more was effective.Contain protein 12.7% in its dry product, fat 1.06%, saponin 0.12%; Also contain various trace elements such as digestive ferment, choline, polysaccharide, vitamin and barium, cobalt, manganese, zinc, strontium, phosphorus, copper, lithium, wherein, the highest with the medical value of saponin; Can not only adjust blood pressure; Reduce blood pressure and blood lipoid, and research in recent years shows that the RHIIZOMA DIOSCOREAE frOm Henan of China polysaccharide can also increase the phagocytosis of blood middle leukocytes, can be used as the ancillary drug of chemotherapy of tumors.Chinese yam powder is keeping the pharmacology health-care effect of RHIIZOMA DIOSCOREAE frOm Henan of China itself, and the people of all ages and classes suits edible, is high-grade health food.
Corn is as a kind of energy crops, and it is rich in nutritional labelings such as mineral matter, vitamin, essential amino acid, sees from the viewpoint of nutrition, have to promote growth and the miscellaneous function that delays senility, yet corn but receives the unfrequented of consumer because of coarse mouthfeel.
Red date is rich in protein, carbohydrate, several amino acids, vitamin and mineral matter, also contains multiple bioactivator with health role.Not only can fill blood, the profit cardiopulmonary are treated anaemia, also have health cares such as prevention of arterial is atherosis, hypertension, cardiovascular and cerebrovascular diseases.In addition, the taste of the red date many consumers' of dark audient likes.
It is a kind of food-processing method of high temperature, short time that extrusion is handled, and is that collection mixing, stirring, fragmentation, heating, boiling, expanded and moulding etc. are the technology of one.In the extrusion pressing puffing process, material is molten condition, most of starch generation gelatinization effect, and fraction is degraded, and is converted into compound sugar such as dextrin, maltose; Protein molecule becomes linear structure along the Flow of Goods and Materials direction, and produces intermolecular rearrangement.The HTHP of extrusion and high turning effort make the material tissue receive powerful explosion extension effect and form the cavernous body of countless careful porous, and volume increases several times to tens times, and variation has also taken place for institutional framework and physicochemical property.The porous loose structure of extrusion and puffing food made makes it be easier to the effect of digestive ferment with the degraded of some composition; Help absorption by human body; And the processing of the high temperature, short time of extrusion, compare with general boiling method, can make the nutritional labeling in the food preserve more.
Summary of the invention
Technical problem to be solved by this invention provides a kind of composite puffing Chinese yam powder and preparation method thereof.
Composite puffing Chinese yam powder provided by the present invention carries out extrusion with following raw material and obtains: the RHIIZOMA DIOSCOREAE frOm Henan of China of 15-30 weight portion, the red date of the corn of 65-83 weight portion and 2-5 weight portion.
Wherein, said raw material can be following 1) to 5) in any one:
1) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 20-25 weight portion, and corn is the 71-77 weight portion, and red date is the 3-4 weight portion;
2) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 15-20 weight portion, and corn is the 65-71 weight portion, and red date is the 2-3 weight portion;
3) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 25-30 weight portion, and corn is the 77-83 weight portion, and red date is the 4-5 weight portion;
4) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 15-25 weight portion, and corn is the 65-77 weight portion, and red date is the 2-4 weight portion;
5) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 20-30 weight portion, and corn is the 71-83 weight portion, and red date is the 3-5 weight portion.
Wherein, the moisture content of said raw material can be 12-18% (quality percentage composition), like 14-16%.
The extrusion temperature of said extrusion can be 140-170 ℃, as 145-165 ℃.
Said extrusion also comprises the step of charging, and the speed of said charging can be 20-40kg/h, like 30-35kg/h.
Said extrusion can adopt twin-screw extruder to carry out, and wherein, screw speed can be 400-650rpm, like 450-550rpm.
Wherein, the granularity of said raw material can be the 40-80 order.
Paste or the slurry processed by above-mentioned composite puffing Chinese yam powder also belong to protection scope of the present invention.
The preparation method of composite puffing Chinese yam powder provided by the invention is simple and reliable, easy to operate, cost is low, speed is fast; RHIIZOMA DIOSCOREAE frOm Henan of China, corn, red date are carried out effective Compound Machining, and it is soft loose that raw material quality after expanded becomes, and taste flavor improves, and fine and smooth more lubricious, digestibility is improved; Enrichment is effective more for nutritive and health protection components in the raw material, can be used as the composite nutrition powder production and sells.Composite puffing Chinese yam powder of the present invention is pale brown toner shape, aromatic flavour, and expansion rate (volumetric method mensuration) reaches 140%-160%.With boiling water reconstitute the back pasty state, directly eat delicate mouthfeel; Good water solubility, the rehydration ratio reaches 5-7, the pure fragrance of smell; Not only keep the nutritive and health protection components and the peculiar taste of RHIIZOMA DIOSCOREAE frOm Henan of China, and made corn reach the purpose that coarse food grain is carefully cooked, also had the red date taste that the consumer likes; Meet the consumer health and require and social fashion, its economic and social benefit is far-reaching.
Description of drawings
Fig. 1 is the thermodynamics collection of illustrative plates of the extrusion front and back sample of embodiment 1.
The specific embodiment
One, the method for preparing composite puffing Chinese yam powder of the present invention may further comprise the steps:
1) Chinese yam powder preparation
The Chinese yam powder preparation method is following: 1. select materials, clean, remove the peel.Select smooth, no scab, the straight suitable fresh RHIIZOMA DIOSCOREAE frOm Henan of China of bar shaped; RHIIZOMA DIOSCOREAE frOm Henan of China is placed mobile clear water, clean up; Scrape off exocuticle with the stainless steel paring knife, excavate the black spots eye.2. section, blanching.RHIIZOMA DIOSCOREAE frOm Henan of China with after the peeling is cut into 2-3mm thickness sheet with stainless steel knife; Put into boiling water blanching 6-8min after the section immediately, note not well-donely, float mucus with clear water again after pulling out.3. dry, pulverize.RHIIZOMA DIOSCOREAE frOm Henan of China after the blanching placed in 60 ℃ of baking ovens dry by the fire 24h, the RHIIZOMA DIOSCOREAE frOm Henan of China after the oven dry is worn into powder with high speed disintegrator, cross the 40-80 mesh sieve, subsequent use.
2) corn flour preparation
The corn flour preparation method is that to select peeling, degerming hominy grits for use be raw material, wears into powder with high speed disintegrator, crosses the 40-80 mesh sieve, and is subsequent use.
3) red date powder preparation
The red date powder preparation method is the red date with the sandy beach, the Yellow River, after the stoning, thinly slices and places baking 24h in 60 ℃ of vacuum drying chambers, and the red date sheet after the oven dry is worn into powder with high speed disintegrator, crosses the 40-80 mesh sieve, and is subsequent use.
4) mixing and moisture modulation
With of the requirement of above-mentioned raw materials powder, the rough mixing,, utilize humidifier to carry out the moisture modulation, and then mix afterwards according to the requirement of above-mentioned extrusion moisture content by proportioning.
5) expanding treatment
Utilize twin-screw extruder, under following expanded condition, the good mixed material powder of above-mentioned hybrid modulation is carried out extrusion and handle: the extrusion temperature of extrusion is 140-170 ℃, as 145-165 ℃; The charging rate of extrusion is 20-40kg/h, like 30-35kg/h; Screw speed is 400-650rpm, like 450-550rpm.
6) abrasive dust is handled
At last expanded product is worn into powder through high speed disintegrator, cross the 60-100 mesh sieve, process composite puffed powder.
Two, sample detection
Made composite puffed powder is pale brown toner shape, aromatic flavour, and expansion rate (volumetric method mensuration) reaches 140%-160%.With boiling water reconstitute the back pasty state, delicate mouthfeel, good water solubility, the rehydration ratio reaches 5-7.
1) expansion rate detects
Respectively to the mixed powder before and after the extrusion, by the quartering mixed sampling, the heavy 10g of sample, place on the XW-80A vortex mixer fully vibration after, with its volume of 25ml graduated cylinder survey.Repeat 3 times.
V
iThe expanded back of-material volume;
V
0The expanded front volume of-material.
2) rehydration is than detecting
Sampling method is with " expansion rate detections ", the heavy 10g of sample, rehydration container 250ml, water consumption 200ml is immersed in sample in the aqueous solution, under 25 ℃, leave standstill 30min after, removal supernatant, precipitum under 6000rpm, centrifugal 15min.Repeat 3 times.
W
iHeavy after the-material rehydration;
W
0The drying back of-material is heavy, in the heavy 10g of sample.
3) thermal characteristics detects
Adopt the U.S. Q10 of TA company differential scanning calorimeter, the expanded front and back of embodiment 1-4 sample is carried out thermal characteristics detect, and carry out data analysis through software kit.Sample moisture content 60% to be analyzed places in the aluminium box, and sealing behind the balance 1h, is heated to 120 ℃ with 10 ℃/min speed from 40 ℃, and sylphon is made reference.
Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.Experimental technique among the following embodiment like no specified otherwise, is conventional method.Used test material among the following embodiment like no specified otherwise, is routine biochemistry reagent shop and buys and obtain.
Embodiment 1:
One, the composite puffing Chinese yam powder of present embodiment carries out extrusion with following raw material and obtains: RHIIZOMA DIOSCOREAE frOm Henan of China 15kg, corn 83kg and red date 2kg.Concrete steps are following:
1) to process granularity according to the method described above be 40 purpose Chinese yam powders to RHIIZOMA DIOSCOREAE frOm Henan of China, and it is 40 purpose corn flour that corn is processed granularity according to the method described above, and it is 40 purpose red date powders that red date is processed granularity according to the method described above.
2) with the Chinese yam powder of step 1) preparation, corn flour and red date powder mix by 15: 83: 2 mass ratio, utilize humidifier to carry out the moisture modulation, and the moisture content that makes raw material is 18%, and then mixes.
3) expanding treatment
Will be through step 2) raw material handled joins the SLG67-18.5 type that machinery plant produces with Beijing generation, and die throat diameter is 5.2mm, and the screw rod radius of turn is that the extruder of 2.5cm carries out the extrusion processing: the extrusion temperature of extrusion is 170 ℃; The speed of charging is 40kg/h; Screw speed is 650rpm.
4) abrasive dust is handled
At last expanded product is worn into powder through high speed disintegrator, cross 60 mesh sieves, process composite puffing Chinese yam powder.
Two, sample detection
Detect expansion rate, rehydration ratio and the thermal characteristics of the composite puffing Chinese yam powder of step 1 preparation according to the method described above.
The extrusion front volume of three measurings: 12.1ml; 12.0ml; 11.8ml, volume behind the extrusion: 18.9ml; 18.7ml; 18.6ml.Testing result shows that the expansion rate of the composite puffing Chinese yam powder of present embodiment is 156.65% ± 0.95% (mean+SD).
Heavy after the material rehydration of three measurings: 58.107g; 58.003g; 57.977g.The rehydration ratio is 5.80 ± 0.69 (mean+SD).
The biased sample gelatinization began 51.76 ℃ of temperature, corresponding heat flow value-0.5435W/g, 65.50 ℃ of gelatinization peak temperatures, corresponding heat flow value-2.918W/g before the composite puffing Chinese yam powder of present embodiment was expanded.The thermodynamics collection of illustrative plates of the composite puffing Chinese yam powder of present embodiment is as shown in Figure 1, and no gelatinization peak occurs in the thermodynamics collection of illustrative plates of expanded back sample, shows starch fusion or gelatinization in the sample of expanded back, and its digestibility is improved.And sample before expanded, three kinds of raw meal mixtures also promptly handling without extrusion then present tangible gelatinization phenomenon.
Embodiment 2:
One, the composite puffing Chinese yam powder of present embodiment carries out extrusion with following raw material and obtains: RHIIZOMA DIOSCOREAE frOm Henan of China 20kg, corn 77kg and red date 3kg.Concrete steps are following:
1) to process granularity according to the method described above be 50 purpose Chinese yam powders to RHIIZOMA DIOSCOREAE frOm Henan of China, and it is 50 purpose corn flour that corn is processed granularity according to the method described above, and it is 50 purpose red date powders that red date is processed granularity according to the method described above.
2) with the Chinese yam powder of step 1) preparation, corn flour and red date powder mix by 20: 77: 3 mass ratio, utilize humidifier to carry out the moisture modulation, and the moisture content that makes raw material is 17%, and then mixes.
3) expanding treatment
Will be through step 2) raw material handled joins the SLG67-18.5 type that machinery plant produces with Beijing generation, and die throat diameter is 5.2mm, and the screw rod radius of turn is that the extruder of 2.5cm carries out the extrusion processing: the extrusion temperature of extrusion is 160 ℃; The speed of charging is 35kg/h; Screw speed is 600rpm.
4) abrasive dust is handled
At last expanded product is worn into powder through high speed disintegrator, cross 70 mesh sieves, process composite puffing Chinese yam powder.
Two, sample detection
Detect expansion rate, rehydration ratio and the thermal characteristics of the composite puffing Chinese yam powder of step 1 preparation according to the method described above.
The extrusion front volume of three measurings: 12.3ml; 12.5ml; 12.2ml, volume behind the extrusion: 18.7ml; 18.5ml; 18.7ml.Testing result shows that the expansion rate of the composite puffing Chinese yam powder of present embodiment is 151.11% ± 2.8% (mean+SD).
Three measurings, heavy after the material rehydration: 58.654g; 58.597g; 58.681g.The rehydration ratio is 5.86 ± 0.43 (mean+SD).
The biased sample gelatinization began 52.18 ℃ of temperature, corresponding heat flow value-0.5593W/g, 65.66 ℃ of gelatinization peak temperatures, corresponding heat flow value-2.918W/g before the composite puffing Chinese yam powder of present embodiment was expanded; No gelatinization peak occurs in the thermodynamics collection of illustrative plates of expanded back sample.
Embodiment 3:
One, the composite puffing Chinese yam powder of present embodiment carries out extrusion with following raw material and obtains: RHIIZOMA DIOSCOREAE frOm Henan of China 25kg, corn 71kg and red date 4kg.Concrete steps are following:
1) to process granularity according to the method described above be 70 purpose Chinese yam powders to RHIIZOMA DIOSCOREAE frOm Henan of China, and it is 70 purpose corn flour that corn is processed granularity according to the method described above, and it is 70 purpose red date powders that red date is processed granularity according to the method described above.
2) with the Chinese yam powder of step 1) preparation, corn flour and red date powder mix by 25: 71: 4 mass ratio, utilize humidifier to carry out the moisture modulation, and the moisture content that makes raw material is 14%, and then mixes.
3) expanding treatment
Will be through step 2) raw material handled joins the SLG67-18.5 type that machinery plant produces with Beijing generation, and die throat diameter is 5.2mm, and the screw rod radius of turn is that the extruder of 2.5cm carries out the extrusion processing: the extrusion temperature of extrusion is 150 ℃; The speed of charging is 25kg/h; Screw speed is 500rpm.
4) abrasive dust is handled
At last expanded product is worn into powder through high speed disintegrator, cross 100 mesh sieves, process composite puffing Chinese yam powder.
Two, sample detection
Detect expansion rate, rehydration ratio and the thermal characteristics of the composite puffing Chinese yam powder of step 1 preparation according to the method described above.
The extrusion front volume of three measurings: 12.5ml; 12.4ml; 12.3ml, volume behind the extrusion: 18.4ml; 18.1ml; 17.8ml.Testing result shows that the expansion rate of the composite puffing Chinese yam powder of present embodiment is 145.96% ± 1.24% (mean+SD).
Three measurings, heavy after the material rehydration: 59.443g; 59.392g; 59.367g.The rehydration ratio is 5.94 ± 0.39 (mean+SD).
The biased sample gelatinization began 52.54 ℃ of temperature, corresponding heat flow value-0.5702W/g, 65.07 ℃ of gelatinization peak temperatures, corresponding heat flow value-2.8849W/g before the composite puffing Chinese yam powder of present embodiment was expanded; No gelatinization peak occurs in the thermodynamics collection of illustrative plates of expanded back sample.
Embodiment 4:
One, the composite puffing Chinese yam powder of present embodiment carries out extrusion with following raw material and obtains: RHIIZOMA DIOSCOREAE frOm Henan of China 30kg, corn 65kg and red date 5kg.Concrete steps are following:
1) to process granularity according to the method described above be 80 purpose Chinese yam powders to RHIIZOMA DIOSCOREAE frOm Henan of China, and it is 80 purpose corn flour that corn is processed granularity according to the method described above, and it is 80 purpose red date powders that red date is processed granularity according to the method described above.
2) with the Chinese yam powder of step 1) preparation, corn flour and red date powder mix by 30: 65: 5 mass ratio, utilize humidifier to carry out the moisture modulation, and the moisture content that makes raw material is 12%, and then mixes.
3) expanding treatment
Will be through step 2) raw material handled joins the SLG67-18.5 type that machinery plant produces with Beijing generation, and die throat diameter is 5.2mm, and the screw rod radius of turn is that the extruder of 2.5cm carries out the extrusion processing: the extrusion temperature of extrusion is 140 ℃; The speed of charging is 20kg/h; Screw speed is 400rpm.
4) abrasive dust is handled
At last expanded product is worn into powder through high speed disintegrator, cross 80 mesh sieves, process composite puffing Chinese yam powder.
Two, sample detection
Detect expansion rate, rehydration ratio and the thermal characteristics of the composite puffing Chinese yam powder of step 1 preparation according to the method described above.
The extrusion front volume of three measurings: 12.5ml; 12.6ml; 12.4ml, volume behind the extrusion: 18.4ml; 18.5ml; 18.4ml.Testing result shows that the expansion rate of the composite puffing Chinese yam powder of present embodiment is 147.47% ± 0.81% (mean+SD).
Three measurings, heavy after the material rehydration: 60.042g; 59.996g; 60.023g.The rehydration ratio is 6.00 ± 0.23 (mean+SD).
The biased sample gelatinization began 51.82 ℃ of temperature, corresponding heat flow value-0.5378W/g, 65.32 ℃ of gelatinization peak temperatures, corresponding heat flow value-2.9872W/g before the composite puffing Chinese yam powder of present embodiment was expanded; No gelatinization peak occurs in the thermodynamics collection of illustrative plates of expanded back sample.
Claims (9)
1. a method for preparing composite puffing Chinese yam powder is carried out extrusion with following raw material and is obtained: the RHIIZOMA DIOSCOREAE frOm Henan of China of 15-30 weight portion, the red date of the corn of 65-83 weight portion and 2-5 weight portion;
The quality percentage composition of the moisture content of said raw material is 12-18%;
The extrusion temperature of said extrusion is 140-170 ℃;
Said extrusion comprises the step of charging, and the speed of said charging is 20-40kg/h;
It is 5.2mm that said extrusion adopts die throat diameter, and the screw rod radius of turn is that the twin-screw extruder of 2.5cm carries out, and wherein, screw speed is 400-650rpm.
2. method according to claim 1 is characterized in that: said raw material is following 1) to 5) in any one:
1) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 20-25 weight portion, and corn is the 71-77 weight portion, and red date is the 3-4 weight portion;
2) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 15-20 weight portion, and corn is the 65-71 weight portion, and red date is the 2-3 weight portion;
3) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 25-30 weight portion, and corn is the 77-83 weight portion, and red date is the 4-5 weight portion;
4) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 15-25 weight portion, and corn is the 65-77 weight portion, and red date is the 2-4 weight portion;
5) said RHIIZOMA DIOSCOREAE frOm Henan of China is the 20-30 weight portion, and corn is the 71-83 weight portion, and red date is the 3-5 weight portion.
3. method according to claim 1 and 2 is characterized in that: the quality percentage composition of the moisture content of said raw material is 14-16%.
4. method according to claim 1 is characterized in that: the extrusion temperature of said extrusion is 145-165 ℃.
5. method according to claim 1 is characterized in that: said extrusion comprises the step of charging, and the speed of said charging is 30-35kg/h.
6. method according to claim 1 is characterized in that: said screw speed is 450-550rpm.
7. method according to claim 1 is characterized in that: the granularity of said raw material is the 40-80 order.
8. the composite puffing Chinese yam powder for preparing by arbitrary described method among the claim 1-7.
9. paste or the slurry processed by the described composite puffing Chinese yam powder of claim 8.
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| CN101473917B true CN101473917B (en) | 2012-04-18 |
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| CN101642212B (en) * | 2009-08-21 | 2012-05-09 | 江西阿颖金山药食品有限公司 | Technique for preparing yam convenient porridge |
| CN104171993B (en) * | 2014-07-07 | 2016-08-24 | 陕西科技大学 | A kind of agglomeration resistance Chinese yam red date powder and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125067A (en) * | 1995-03-03 | 1996-06-26 | 熊显耀 | Multifunctional health-care food nd its processing method |
| CN1357240A (en) * | 2000-12-08 | 2002-07-10 | 河南省巩义市龙华实业公司 | Nutritive flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN1561825A (en) * | 2004-04-06 | 2005-01-12 | 牛留根 | Six valuable powder |
| CN101176539A (en) * | 2006-11-09 | 2008-05-14 | 赵美华 | Squash puffing particle |
-
2009
- 2009-01-20 CN CN2009100772275A patent/CN101473917B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125067A (en) * | 1995-03-03 | 1996-06-26 | 熊显耀 | Multifunctional health-care food nd its processing method |
| CN1357240A (en) * | 2000-12-08 | 2002-07-10 | 河南省巩义市龙华实业公司 | Nutritive flour |
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN1561825A (en) * | 2004-04-06 | 2005-01-12 | 牛留根 | Six valuable powder |
| CN101176539A (en) * | 2006-11-09 | 2008-05-14 | 赵美华 | Squash puffing particle |
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