CN102265932B - Production process and application of instant drink product taking various beans as main materials - Google Patents
Production process and application of instant drink product taking various beans as main materials Download PDFInfo
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Abstract
The invention discloses a production process of an instant drink product taking various beans as main materials, and the production process is based on the traditional processing technology of bean products in China and a modern enzymolysis and basification method and further combined with the homogenization and spray agglomeration and granulation technology, and comprises the following specific process steps: peeling, performing basification treatment, performing enzyme inactivation and deodorization, grinding, adding auxiliary materials, sterilizing, homogenizing, spray-drying, granulating,drying, cooling down and the like. By adopting the process, deslagging is avoided, the taste is still fine and smooth, original nutritional factors in ingredients of the product are maintained and the absorption is promoted; and the instant effect of the product can be improved and solved to a certain extent. The production process has the advantages of high flour extraction rate and capability of maintaining the aroma of the product.
Description
Technical field
Key in herein technical field and describe paragraph.The present patent application relates to a kind of production technology of food, and especially a kind of production technology of Instant Drinks instant product belongs to food, health products production and processing technical field.
Background technology
Instant Drinks product category in the market is various, dragons and fishes jumbled together, quality is also very different, although production technology is more and more maturing also, but most Instant Drinks products and processing enterprise are in existing technique, for reach own product instant and the outstanding distinctive fragrance of product all more or less adding food additives and a large amount of auxiliary material products, and real fewer and feweri to human body beneficial's nutriment on the market, active principle original in the raw material is also by a large amount of losses.Its main cause mainly contain following some: 1, cost of material raises, and technique flour extraction own does not satisfy Production requirement, causes the loss of enterprise.2, because defective workmanship product color, smell and taste can not be various or not outstanding, the demand of the rear people of not satisfying to product itself comes into the market.3, the Instant Drinks product take pure beans cereal as raw material, instant problem can not be resolved always, promotes instantly although the large enterprises such as picture dimension dimension, black ox add a large amount of materials such as carbohydrate, and problem that can not be instant is still or exist.4, part of production is separated a lot of useful composition in the raw material in order to reach certain purpose with product, has destroyed the original effect of product and effect.5, owing to the defective of technique, a lot of manufacturing enterprises have added a large amount of materials such as additive, have namely changed the color of product itself, have increased again the potential safety hazard of product.Therefore, can work out a kind of additive use that both can reduce or reduce, can reach again mouthfeel and quality requirements in the ideal, the technique that satisfies certain society and economic benefit is extremely urgent.
Summary of the invention
The purpose of the present patent application is for present above shortcomings part on the production technology of Instant Drinks class nutrient and healthcare products market, a kind of Instant Drinks product processes take multiple beans as major ingredient is provided, both guaranteed that nutrition did not run off, and can satisfy again the requirement on the edible safety; And mouthfeel is good and do not use or use on a small quantity food additives.
Production technology Main Basis motherland's traditional soybean product process technology provided by the invention and modernized enzymolysis way are in conjunction with homogeneous and spraying agglomeration granulating technique, to guarantee that Natural color and fragrance own are as the basis, make that mouthfeel is finer and smoother, fragrance is more unique, neither lose nutrition, do not contain again additive or use on a small quantity additive.
The production technology of a kind of Instant Drinks product take multiple beans as major ingredient provided by the invention, it is characterized in that: production technology comprises the steps:
1, selection: the multiple bean material of proportioning is cleaned, screens;
2, decortication: utilize the dried method raw material that crust is the hard processing of peeling of taking off, peeling rate reaches 40-60% and gets final product;
3, basification: the raw material that crust is hard carries out immersion treatment with sodium bicarbonate solution;
4, go out enzyme except raw meat: the salt that adds raw material gross weight 0.2-2% in the feed liquid under 85-90 ℃ condition after the immersion treatment enzyme that goes out is processed except raw meat;
5, grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 80-90 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6, add auxiliary material, sterilization: the 15-45% that presses the raw material gross weight adds granulated sugar or presses the 15%-35% adding granulated sugar of raw material gross weight, the 5%-20% adding milk powder of raw material gross weight, sterilising temp is controlled at 96-98 ℃, kept 3-5 minute, the 0.5-4 ‰ adding alpha-amylase with the raw material gross weight carries out enzymolysis simultaneously;
7, homogeneous: adopt homogenizer to carry out homogeneous 2-3 time, homogenization pressure is controlled at 30-50MPa, homogenizing temperature 75-85 ℃;
8, spray-drying: adopt existing spray drying technology that slurries are dried, drying tower arranges EAT 165-170 ℃, and temperature of outgoing air 75-85 ℃, air draft relative humidity 10-13%RH;
9, granulation: granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10, dry cooling: adopt fluid bed control moisture content, moisture control is below 4%, and finished product sieves, and sieve number is at the 12-20 order;
11, detection, qualified rear packing warehouse-in.
The above-mentioned raw materials prescription comprises: soya bean 20-100 weight portion, mung bean 1-20 weight portion, red bean 1-20 weight portion, black soya bean 0.001-15 weight portion, salt 0.1-2 weight portion.
In above-mentioned raw materials, also add following at least a component: navy bean 0.001-10 weight portion, peanut 10-80 weight portion or walnut 10-80 weight portion, sugared 30-75 weight portion or sesame 1-15 weight portion.
Production technology provided by the invention is applicable to the production of common bean powder production, coarse cereals production, pastel production and other fast stamp drink.
The present invention has following advantage compared with the prior art:
1. have the flour extraction height, can keep the fragrance of product itself, do not remove the gred but mouthfeel still exquisiteness lubricate, kept the nutritious key element in product composition Central Plains, promoted absorption;
2. most of product all will take off slag and processes in the past, and this technique has solved does not take off slag, has not only guaranteed nutrition but also has guaranteed the problem of mouthfeel;
3. product starch or crude fiber content are too high in the past, have increased the burden of stomach, cause a lot of nutritions to run off, and use zymolysis technique that unnecessary starch or crude fibre are decomposed in this technique, have improved nutrient utilization, have also alleviated the stomach burden.
4. additive is material necessary in the food, but has brought a lot of worries to the people, and this Recipe does not adopt any additive, the materials such as anticorrisive agent, but mouthfeel, fragrance, color and luster, brew are all good;
5. this explained hereafter product out, its nutrition all belongs to raw material itself and is transformed by zymolysis technique, makes nutrition more abundant.
6. this technique is on the prerequisite that improves the nutritive value of product own, and emphasis improves and solved product instant effect to a certain extent, makes the problem of the instant weak effect of pure beans product obtain certain improvement.
The specific embodiment
The below illustrates a kind of nutritional health food of the present invention and manufacture craft thereof take concrete embodiment as example, and purpose is better to understand the technical scheme of the present patent application for the public, rather than to the restriction of described content.
Embodiment one (instant bean or soymilk powder)
The application of production technology provided by the invention on instant bean is produced: the instant bean raw material is comprised of following weight portion: 30 parts of soya beans, 5 parts in mung bean, 5 parts in red bean, 1 part in black soya bean.
Production technology comprises the steps:
1. selection: according to the selected soya bean of above-mentioned weight portion, mung bean, red bean and black soya bean, clean;
2. decortication: utilize the dried method of taking off in the existing technique, with the soya bean processing of peeling, peeling rate reaches 40%;
3. basification: four kinds of beans are carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is four kinds of beans gross weights 0.5%, and the pH value of solution is 6.5;
4. the enzyme that goes out is except raw meat: under 85 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be four kinds of beans total inventory 0.3%, the time is 15 minutes;
5. grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 80 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6. add auxiliary material, sterilization: the 15%-35% that the 15%-40% that presses the raw material gross weight adds granulated sugar or press the raw material gross weight adds granulated sugar, presses the 5%-20% adding milk powder of raw material gross weight, sterilising temp is controlled at 96 ℃, kept 5 minutes, 1 ‰ alpha-amylases that add simultaneously the raw material gross weight carry out enzyme digestion reaction, enzymolysis time 2 hours;
7. homogeneous: adopt homogenizer to carry out homogeneous 3 times, homogenization pressure is controlled at 30MPa, 75 ℃ of homogenizing temperatures;
8. spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and 165-175 ℃ of control EAT, temperature of outgoing air 75-80 ℃, air draft relative humidity 10-13%RH carries out dry powder process;
9. granulation: the agglomeration function that employing spray drying device itself has is carried out granulation to the powder of drying, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10. dry cooling: adopt fluid bed control moisture content, moisture control is below 4%, finished product sieve number 16-20 order;
11. detection, qualified rear packing warehouse-in.
Embodiment two (instant bean or soymilk powder)
The application of production technology provided by the invention on instant bean is produced: the instant bean raw material is comprised of following weight portion: 100 parts of soya beans, 3 parts in mung bean, 5 parts in red bean, 2 parts in black soya bean.
Production technology comprises the steps:
1, selection: according to the selected soya bean of above-mentioned weight portion, mung bean, red bean and black soya bean, clean;
2, decortication: utilize the dried method of taking off in the existing technique, with the soya bean processing of peeling, peeling rate reaches 60%;
3, basification: four kinds of beans are carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is four kinds of beans gross weights 1.5%, the pH value 6.8 of solution;
4, go out enzyme except raw meat: under 85 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be four kinds of beans total inventory 0.3%, 20 minutes time;
5, grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 80 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6, add auxiliary material, sterilization: the 15%-35% that the 15%-40% that presses the raw material gross weight adds granulated sugar or press the raw material gross weight adds granulated sugar, presses the 5%-20% adding milk powder of raw material gross weight, sterilising temp is controlled at 96 ℃, kept 5 minutes, 1.5 ‰ alpha-amylases that add simultaneously the raw material gross weight carry out enzyme digestion reaction, enzymolysis time 1.5 hours;
7, homogeneous: adopt homogenizer to carry out homogeneous 3 times, homogenization pressure will be controlled at 30MPa, 75 ℃ of homogenizing temperatures;
8, spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and control 165-175 ℃ of EAT, temperature of outgoing air 75-80 ℃, air draft relative humidity 11-13%RH carries out dry powder process;
9, granulation: the agglomeration function that adopts spray drying device itself to have is carried out granulation to dried powder, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10, dry cooling: adopt fluid bed control moisture content, moisture control is below 4%, and the finished product sieve number is at the 16-20 order;
11, detection, qualified rear packing storehouse.
Embodiment three or five beans custards
Production technology provided by the invention application on instant bean is produced: assorted beans (five beans) raw material is comprised of following weight portion: 65 parts of soya beans, 10 parts in mung bean, 10 parts in red bean, 5 parts of navy beans, 10 parts in black soya bean.
Production technology comprises the steps:
1. selection: according to the selected soya bean of described weight portion, mung bean, red bean, navy bean and black soya bean, clean;
2. decortication: utilize the dried method of taking off in the existing technique, with the processing of peeling of soya bean and navy bean, peeling rate reaches 60%;
3. basification: five kinds of beans are carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is five kinds of beans gross weights 2%, the pH value 7.0 of solution;
4. the enzyme that goes out is except raw meat: under 90 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be five kinds of beans total inventory 0.5%, 10 minutes time;
5. grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 90 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6. add auxiliary material, sterilization: the 15%-45% that presses the raw material gross weight adds white granulated sugar, and sterilising temp is controlled at 98 ℃, keeps 3 minutes, and 2 ‰ the alpha-amylase that adds simultaneously the beans gross weight carries out enzyme digestion reaction, enzymolysis time 1 hour;
7. homogeneous: adopt homogenizer to carry out homogeneous 2 times, homogenization pressure will be controlled at 45-50MPa, 85 ℃ of homogenizing temperatures;
8. spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and 170-175 ℃ of control EAT, temperature of outgoing air 80-85 ℃, air draft relative humidity 10%RH carries out dry powder process;
9. granulation: the agglomeration function of utilizing spray drying device itself to have is carried out granulation, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10. dry cooling: adopt fluid bed control moisture content, moisture control below 3%, finished product sieve number 16-20 order;
11. detect:, qualified rear packing warehouse-in.
Embodiment four or five beans custards
The application of production technology provided by the invention on instant bean is produced: assorted beans (five beans) raw material is comprised of following weight portion: 80 parts of soya beans, 8 parts in mung bean, 8 parts in red bean, 3 parts of navy beans, 15 parts in black soya bean.
Production technology comprises the steps:
1, selection: according to the selected soya bean of described weight portion, mung bean, red bean, navy bean and black soya bean, clean;
2, decortication: utilize the dried method of taking off in the existing technique, with the processing of peeling of soya bean and navy bean, peeling rate reaches 55%;
3, basification: five kinds of beans are carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is five kinds of beans gross weights 1.5%, the pH value 6.8 of solution;
4, go out enzyme except raw meat: under 90 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be five kinds of beans total inventory 0.5%, 10 minutes time;
5, grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 90 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6, add auxiliary material, sterilization: the 15%-45% that presses the raw material gross weight adds white granulated sugar, and sterilising temp is controlled at 98 ℃, keeps 3 minutes, adds simultaneously beans and uses the alpha-amylase of total amount 3 ‰ to carry out enzyme digestion reaction, enzymolysis time 1 hour;
7, homogeneous: adopt homogenizer to carry out homogeneous 2-3 time, homogenization pressure will be controlled at 35-40MPa, 85 ℃ of homogenizing temperatures;
8, spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and control 170-175 ℃ of EAT, temperature of outgoing air 80-85 ℃, air draft relative humidity 10%RH carries out dry powder process;
9, granulation: the agglomeration function of utilizing spray drying device itself to have is carried out granulation, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10, dry cooling: adopt fluid bed control moisture content, moisture is controlled at below 3%, finished product sieve number 16-20 order;
11, detection, qualified rear packing warehouse-in.
Embodiment five (paste series products) or the precious series products of fruit etc.
The application of the production technology of described Instant Drinks product on instant bean is produced: five cereals nutrient is stuck with paste raw material and is comprised of following weight portion: 30 parts in rice, 10 parts of soya beans, 3 parts in mung bean, 2 parts in red bean, 1 part in black soya bean, 2 parts of peanuts, 1 part of sesame.
Described production technology comprises the steps:
1. selection: according to the selected rice of described weight portion, soya bean, mung bean, red bean, black soya bean, peanut, sesame, clean;
2. decortication: utilize the dried method of taking off in the existing technique, with the soya bean processing of peeling, peeling rate reaches 50%, and peanut is undressed;
3. basification: beans is carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is that beans is dropped into gross weight 1.0%, the pH value 7.0 of solution;
4. the enzyme that goes out is except raw meat: under 88 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be beans paddy total inventory 0.4%, the time is 13 minutes;
5. grinding frying: peanut, sesame are fried, carry out mixed grinding with the beans of processing after the rice corase grind, and temperature is controlled at 87 ℃, and then finish grindes, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6. add auxiliary material, sterilization: the ratio in raw material gross weight 10-30% adds white granulated sugar, and sterilising temp is controlled at 97 ℃, keeps 4 minutes, and the alpha-amylase that adds simultaneously beans gross weight 0.8 ‰ carries out enzyme digestion reaction, enzymolysis time 2 hours;
7. homogeneous: adopt homogenizer to carry out homogeneous 2 times, homogenization pressure will be controlled at 35-40MPa, 80 ℃ of homogenizing temperatures;
8. spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and 167-170 ℃ of control EAT, temperature of outgoing air 75-80 ℃, air draft relative humidity 11%RH carries out dry powder process;
9. granulation: the agglomeration function of utilizing spray drying device itself to have is carried out granulation, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10. dry cooling: adopt fluid bed control moisture content, moisture control below 4%, finished product sieve number 16-20 order;
11. detection, qualified rear packing warehouse-in.
Embodiment six (paste series products) or the precious series products of fruit etc.
The application of the production technology of described Instant Drinks product on instant bean is produced: five cereals nutrient is stuck with paste raw material and is comprised of following weight portion: 50 parts in rice, 15 parts of soya beans, 5 parts in mung bean, 6 parts in red bean, 2 parts in black soya bean, 8 parts of peanuts, 2 parts of sesames.
Described production technology comprises the steps:
1, selection: according to the selected rice of described weight portion, soya bean, mung bean, red bean, black soya bean, peanut, sesame, clean;
2, decortication: utilize the dried method of taking off in the existing technique, with the soya bean processing of peeling, peeling rate reaches 50%, and peanut is undressed;
3, basification: beans is carried out immersion treatment with sodium bicarbonate solution, and the use amount of sodium bicarbonate solution is that beans is dropped into gross weight 2%, the pH value 7.0 of solution;
4, go out enzyme except raw meat: under 88 ℃ condition, add the salt enzyme that goes out to above-mentioned feed liquid and process except raw meat, with the salt amount be beans paddy total inventory 0.8%, 13 minutes time;
5, grind frying: peanut, sesame are fried to there being fragrance to flow out, then carry out mixed grinding with rice and the beans of processing in advance, temperature is controlled at 87 ℃, and then finish grindes, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
6, add auxiliary material, sterilization: the 15-30% that presses always throwing amount of raw material adds white granulated sugar, and sterilising temp is controlled at 97 ℃, keeps 4 minutes, and the alpha-amylase that adds simultaneously beans gross weight 0.8 ‰ carries out enzyme digestion reaction, enzymolysis time 2 hours;
7, homogeneous: adopt homogenizer to carry out homogeneous 2 times, homogenization pressure will be controlled at 35-40MPa, 80 ℃ of homogenizing temperatures;
8, spray-drying: the material that makes is squeezed into spray tower by vavuum pump, and control 167-175 ℃ of EAT, temperature of outgoing air 80-85 ℃, air draft relative humidity 11%RH carries out dry powder process;
9, granulation: the agglomeration function of utilizing spray-drying itself to have is carried out granulation, and granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
10, dry cooling: adopt fluid bed control moisture content, moisture control is below 4%, finished product sieve number 16-20 order;
11, detection, qualified rear packing warehouse-in.
Claims (3)
1. the Instant Drinks product processes take multiple beans as major ingredient is characterized in that production technology comprises the steps:
(1) selection: composition of raw materials comprises soya bean 20-100 weight portion, mung bean 1-20 weight portion, red bean 1-20 weight portion, black soya bean 0.001-15 weight portion, salt 0.1-2 weight portion; The multiple bean material of proportioning is cleaned, screens;
(2) decortication: utilize the dried method raw material that crust is the hard processing of peeling of taking off, peeling rate reaches 40-60% and gets final product;
(3) basification: the raw material that crust is hard carries out immersion treatment with sodium bicarbonate solution;
(4) go out enzyme except raw meat: the salt that adds raw material gross weight 0.2-2% in the feed liquid under 85-90 ℃ condition after the immersion treatment enzyme that goes out is processed except raw meat;
(5) grind: above-mentioned feed liquid is roughly ground, and temperature is controlled at 80-90 ℃, and then correct grinding, and the slurries after the grinding are take can be by the screen cloth more than 150 orders as standard;
(6) add auxiliary material, sterilization: the 15-45% that presses the raw material gross weight adds granulated sugar or presses the 15%-35% adding granulated sugar of raw material gross weight, the 5%-20% adding milk powder of raw material gross weight, sterilising temp is controlled at 96-98 ℃, kept 3-5 minute, the 0.5-4 ‰ adding alpha-amylase with the raw material gross weight carries out enzymolysis simultaneously;
(7) homogeneous: adopt homogenizer to carry out homogeneous 2-3 time, homogenization pressure is controlled at 30-50MPa, homogenizing temperature 75-85 ℃;
(8) spray-drying: adopt existing spray drying technology that slurries are dried, drying tower arranges EAT 165-170 ℃, and temperature of outgoing air 75-85 ℃, air draft relative humidity 10-13%RH;
(9) granulation: granulation is even, bulk, hydrophily will be got well, and can disperse rapidly not form conglomeration as standard after meeting water;
(10) dry cooling: adopt fluid bed control moisture content, moisture control is below 4%, and finished product sieves, and sieve number is at the 12-20 order;
(11) detection, qualified rear packing warehouse-in.
2. the Instant Drinks product processes take multiple beans as major ingredient according to claim 1 is characterized in that: also add following at least a component in the raw material: navy bean 0.001-10 weight portion, peanut 10-80 weight portion or walnut 10-80 weight portion, sugared 30-75 weight portion or sesame 1-15 weight portion.
3. the application of the Instant Drinks product processes take multiple beans as major ingredient as claimed in claim 1 is characterized in that being applicable to the production of common bean powder production, coarse cereals production, pastel production and other fast stamp drink.
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| CN102630945B (en) * | 2012-03-29 | 2015-09-30 | 桐庐上品汇食品有限公司 | A kind of health composition |
| CN103404597A (en) * | 2013-08-30 | 2013-11-27 | 柏忠朋 | Processing process of soybean milk powder |
| CN103598537B (en) * | 2013-11-22 | 2015-11-18 | 北方绿色食品股份有限公司 | One facilitates beans to stick with paste electuary |
| CN103907691B (en) * | 2014-04-08 | 2016-03-23 | 王�琦 | A kind of pollution-free, soy meal production technology that utilization rate is high |
| CN106578096A (en) * | 2015-10-16 | 2017-04-26 | 林正秦 | Preparation method of nutritional soybean milk and application |
| CN106234604A (en) * | 2016-07-28 | 2016-12-21 | 兴化市联富食品有限公司 | A kind of preparation method of nutrition decoction of black soybean beverage |
| CN107296102A (en) * | 2017-08-15 | 2017-10-27 | 云南摩尔农庄生物科技开发有限公司 | organic protein drink and its processing method |
| CN110192572A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high calcium five cereals bean powder and preparation method thereof |
| CN110403168A (en) * | 2019-08-09 | 2019-11-05 | 镇江市智农食品有限公司 | A kind of instant red bean Semen Coicis brews particle and preparation method thereof |
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| CN1759731A (en) * | 2005-11-11 | 2006-04-19 | 郑为完 | Method for preparing complete soluble instant powder of green bean |
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| 乳品企业生产速溶豆粉的探讨;付亚军等;《中国乳品工业》;19960630;第24卷(第3期);第39页-40页5.2节工艺操作要点 * |
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