CN103430980A - Preparation method of natural additive of tailored flour for bread - Google Patents
Preparation method of natural additive of tailored flour for bread Download PDFInfo
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Abstract
The invention provides a flour additive, particularly relates to an additive applicable to tailored flour for bread, and belongs to the technical field of food science. The used additive is mainly prepared from natural plants and animal raw materials and comprises brocchinia reducta, pineapple, sesame, mung bean, carrot, cashew nut, pumpkin seed and sardine. By using the natural raw material, the mouthfeel and the strength of the bread can be effectively improved, and the problem that the conventional tailored flour for bread is a chemical synthetic product is solved.
Description
Technical field
The invention provides a kind of flour additive, particularly relate to the additive that is applicable to tailored flour for bread, belong to technical field of food science.
Background technology
Food additives (food additive): for improving food quality and color, and add chemical synthesis or the natural materials in food for anticorrosion with needs processing technology.Nutrition fortifier, in for food, in spices, gel-based candy, bodying agent material, food industry are also included within processing aid.
Food additives originate from west.The discovery that is synthesized to the purple amine of benzene from quinine.1856, Englishize scholar handkerchief gold accidentally synthesized first organic pigment of the mankind---mauve, within very short time, had again thereafter a lot of organic pigments to be synthesized out, and for food color.These synthetic dyestuffs, due to bright in luster, stable in properties, strong coloring force, the series of advantages such as easy to use, with low cost, have just replaced the status of natural colouring matter in food very soon.
Food additives generally can be divided into: acidity regulator, anticaking agent, defoamer, antioxidant, bleaching agent, leavening agent, chewing gum bodying agent, colouring agent, color stabilizer, emulsifying agent, enzyme preparation, flavoring agent, Flour ingredient fruit glaze agent, water retention agent, nutrition fortifier, anticorrisive agent, stable and coagulating agent, sweetener, thickener, food are with spices etc.The effect of food additives has generally comprised: (1) for preserving, and antiseptic extends life-span of food.(2) improve the sensory trait of food.(3) additive improves nutritive value of food.(4) food additives change the production technology of food.(5) dietary needs of special population.
In flour, the common food additive comprises monomer modifying agent and composite modifying agent, and composite modifying agent refers to the food additives that the food additives by two or more single varieties mix through physics.The advantage composite food additive of compound additive has clear superiority than bread and cheese additive, is mainly manifested in: (1) makes the effect of various single food additives be able to complementation, thereby makes joint product more economical, more effective.(2) make the effect of various food additives be able to Synergistic, thereby lower its consumption and cost.(3) because single food additives consumption reduces, thereby reduced its side effect, the security of product is improved.(4) local flavor of food additives is sheltered mutually, optimized and strengthen, improve the sense of taste of food.(5) performance of food additives is improved, thereby can meets food each side process industrial art performance, make it using in scope widely.
Having arrived widely of tailored flour for bread modifying agent applied, and modifying agent is in the past mostly used potassium bromate to be used as strong muscle composition.In flour, oxidant commonly used has vitamin C, ADA, calper calcium peroxide and potassium bromate etc., since country bans use of potassium bromate, bread processing enterprise will find suitable tailored flour for bread and additive again, to keep product quality, satisfying the market needs, thereby the tailored flour for bread quality requirements is improved greatly.For this reason, be necessary again to develop tailored flour for bread and additive formulations thereof, to meet the requirement of bread processing enterprise, thus the enterprise synthesized competitiveness.Common additives is: AMS, glucose oxidase, lipase, pentosanase, emulsifying agent, ascorbic acid (Vc) and Gluten etc.But these additives are synthesis of chemicals mostly, and human body is all had to certain side effect, and production process also has certain pollution usually.
Summary of the invention
The purpose of this invention is to provide a kind of additive of natural tailored flour for bread, it can strengthen easy making, mouthfeel, the biceps of bread.The technical scheme adopted is:
A kind of preparation method of natural additive of tailored flour for bread, comprise the steps:
S1: by weight, get thin contracting Brocchi pineapple (Brocchinia reducta) 50-80 part, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; The water that adds 300-500 part in mud shape thing, add the vinegar acid for adjusting pH to 5-6, and standing 12-15 hour, get supernatant, then add 95% the ethanol of 100-120 part in supernatant, and after stirring, standing 12-15 hour, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the 8%-10% that the concentrate volume is the pineapple volumes of aqueous ethanol obtains the pineapple concentrate;
S2: by weight, get pineapple 90-120 part, peeling, grind to form mud by pineapple meat, obtains mud shape thing; The water that adds 400-450 part in mud shape thing, add the vinegar acid for adjusting pH to 5-6, and standing 12-15 hour, get supernatant, then add the ethanol of the water 95% of 120-150 part in supernatant, and after stirring, standing 12-15 hour, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the 8%-10% that the concentrate volume is the pineapple volumes of aqueous ethanol obtains the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 30-50 part, 40-70 part, 20-30 part, 30-50 part, the pumpkin seeds of 30-50 part, after grinding to form powdery respectively, mix, the n-hexane that adds again the 300-400 weight portion, soak 12-24 hour, Separation of Solid and Liquid, by solids dry 5-6 hour under 80-90 ℃, obtain plant powder; The NaOH solution 300-400 weight portion that adds 0.2mol/L in plant powder, stir 4-6 hour, the elimination solid residue; The salt acid for adjusting pH that clear liquid is used to 0.3mol/L, to 4-5, produces precipitation, adopts method centrifugal or that filter, the collecting precipitation thing;
S4: by weight, get flesh of fish 70-90 part of sardine, the water that adds 120-150 part, after boiling, leach water, the ripen fish obtained is cut into to smalls, add ethanol 140-160 part of 95% in smalls, stir 2-3 hour, ethanolic solution is leached, by solids dry 5-6 hour under 80-90 ℃, sardine digested tankage end obtains deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; In-60 ℃～-40 ℃ temperature ranges, vacuum 10～30Pa scope, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
The using method of this plant additive is, adds the plant additive of 30-50g in the tailored flour for bread of every kg, adopts conventional method to make bread and gets final product.
Beneficial effect
The present invention, by adopting natural material, can improve mouthfeel, the biceps of bread effectively, has overcome the problem that traditional tailored flour for bread is synthetic.
The specific embodiment
Embodiment 1
S1: get thin contracting Brocchi pineapple (Brocchinia reducta) 80Kg, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 500Kg in mud shape thing, add vinegar acid for adjusting pH to 6, standing 15 hours, get supernatant, then add the ethanol of the water 95% of 120Kg in supernatant, after stirring, standing 15 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 10% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S2: by weight, get pineapple 120Kg, peeling, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 450Kg in mud shape thing, add vinegar acid for adjusting pH to 6, standing 15 hours, get supernatant, then add 95% the ethanol of 150Kg in supernatant, after stirring, standing 15 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 10% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 50Kg, 70Kg, 30Kg, 50Kg, the pumpkin seeds of 50Kg, after grinding to form powdery respectively, mix, the n-hexane that adds again 400Kg, soak Separation of Solid and Liquid 24 hours, by solids under 90 ℃ dry 6 hours, obtain plant powder; Add the NaOH solution 400Kg of 0.2mol/L in plant powder, stir the elimination solid residue 6 hours; Salt acid for adjusting pH to 5 by clear liquid with 0.3mol/L, produce precipitation, adopts method centrifugal or that filter, the collecting precipitation thing;
S4: by weight, get the flesh of fish 90Kg of sardine, the water that adds 150Kg, after boiling, leach water, the ripen fish obtained is cut into to smalls, add 95% ethanol 160Kg in smalls, stir 3 hours, ethanolic solution is leached, by solids under 90 ℃ dry 6 hours, sardine digested tankage end obtained deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; At-40 ℃ of temperature, vacuum 30Pa, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
Embodiment 2
S1: get thin contracting Brocchi pineapple (Brocchinia reducta) 50Kg, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 300Kg in mud shape thing, add vinegar acid for adjusting pH to 5, standing 12 hours, get supernatant, then add the ethanol of the water 95% of 100Kg in supernatant, after stirring, standing 12 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 8% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S2: by weight, get pineapple 90Kg, peeling, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 400Kg in mud shape thing, add vinegar acid for adjusting pH to 5, standing 12 hours, get supernatant, then add 95% the ethanol of 120Kg in supernatant, after stirring, standing 12 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 8% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 30Kg, 40Kg, 20Kg, 30Kg, the pumpkin seeds of 30Kg, after grinding to form powdery respectively, mix, the n-hexane that adds again 300Kg, soak Separation of Solid and Liquid 12 hours, by solids under 80 ℃ dry 5 hours, obtain plant powder; Add the NaOH solution 300Kg of 0.2mol/L in plant powder, stir the elimination solid residue 4 hours; Salt acid for adjusting pH to 4 by clear liquid with 0.3mol/L, produce precipitation, adopts the method for filtering, the collecting precipitation thing;
S4: by weight, get the flesh of fish 70Kg of sardine, the water that adds 120Kg, after boiling, leach water, the ripen fish obtained is cut into to smalls, add 95% ethanol 140Kg in smalls, stir 2 hours, ethanolic solution is leached, by solids under 80 ℃ dry 5 hours, sardine digested tankage end obtained deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; At-60 ℃, vacuum 10Pa, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
Embodiment 3
S1: get thin contracting Brocchi pineapple (Brocchinia reducta) 70Kg, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 400Kg in mud shape thing, add vinegar acid for adjusting pH to 5, standing 13 hours, get supernatant, then add the ethanol of the water 95% of 110Kg in supernatant, after stirring, standing 13 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 9% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S2: by weight, get pineapple 100Kg, peeling, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 420Kg in mud shape thing, add vinegar acid for adjusting pH to 6, standing 13 hours, get supernatant, then add 95% the ethanol of 130Kg in supernatant, after stirring, standing 13 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 9% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 40Kg, 50Kg, 25Kg, 40Kg, the pumpkin seeds of 40Kg, after grinding to form powdery respectively, mix, the n-hexane that adds again 350Kg, soak Separation of Solid and Liquid 20 hours, by solids under 85 ℃ dry 5 hours, obtain plant powder; Add the NaOH solution 350Kg of 0.2mol/L in plant powder, stir the elimination solid residue 5 hours; Salt acid for adjusting pH to 4 by clear liquid with 0.3mol/L, produce precipitation, adopts method centrifugal or that filter, the collecting precipitation thing;
S4: by weight, get the flesh of fish 80Kg of sardine, the water that adds 130Kg, after boiling, leach water, the ripen fish obtained is cut into to smalls, add 95% ethanol 150Kg in smalls, stir 2 hours, ethanolic solution is leached, by solids under 85 ℃ dry 6 hours, sardine digested tankage end obtained deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; At-50 ℃ of temperature 20Pa, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
Performance test
Baking test is to check tailored flour for bread operating characteristics and using character the most intuitively and most effectual way, most important to Bread Quality and result of the test.The part test operating basis is cured in this research: existing bread quality scoring national standard " wheat flour baking quality of bread experimental method " direct fermentation (GB/T14611-93), compare bread external mass and volume with uncovered toast, round bread detects the flour rheological characteristic, the anti-stirring of judgement bread flour, anti-ly proofs and hold the gas capacity of water.Please 60 experienced millet cake evaluation teachers be estimated by the quality of bread, every test item is averaged.
The formula of raw material is flour 1kg, sugared 80g, salt 10g, yeast 15g, water 400g.The breadmaking technological parameter is: slack time 20min, the proofing box temperature and humidity is respectively 38 ℃/80%, proofing period 65min, the barbecue time 35min.
In embodiment 1-embodiment 3 the tailored flour for bread additive of gained in use, consumption be add respectively 30,40 in the flour of every kg, 50g.In order to contrast its performance, used especially other 3 kinds of additives example in contrast.
Reference examples 1 adopts conventional azodicarbonamide, the 10ppm that consumption is flour weight;
The difference of the preparation method of reference examples 2 and embodiment 3 is: the sediment that does not add gained in step S3 in step S5;
The difference of the preparation method of reference examples 3 and embodiment 3 is: the pineapple concentrate that does not add the gained in step S2 in step S5.
Result of the test is as shown in table 1.
The performance test data of table 1 embodiment 1～embodiment 3 and reference examples
| Test parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| The dough operating handle | Moderate | Moderate | Moderate | Moderate | Partially hard | Partially soft |
| Height cm | 11.3 | 11.4 | 11.3 | 10.6 | 10.1 | 10.1 |
| Quality g | 80.1 | 82.3 | 81.3 | 82.4 | 82.2 | 81.1 |
| Volume cm 3 | 470 | 480 | 490 | 450 | 410 | 420 |
| Specific volume cm 3/g | 5.87 | 5.83 | 6.03 | 5.46 | 4.99 | 5.18 |
| Institutional framework | Better | Good | Better | Generally | Generally | Generally |
As can be seen from the table, bread additives provided by the invention, for the effect of bread character improvement, is slightly to be better than traditional azodicarbonamide additive, in addition, in reference examples 2, due to the sediment that does not add plant, caused specific volume on the low side, the institutional framework of bread is bad.In reference examples 3, do not add the pineapple concentrate, cause the specific volume of the bread that finally makes also slightly to be inferior to embodiment 1-embodiment 3.
In process of the test, also opaque and the stress strain curve of tailored flour for bread have also been done to coherent detection and analysis.The method of foundation is GB/T14614-93 and GB/T14615-93.The instrument used is JMLD150 type Brabender opaque tensilometer.Result of the test is as shown in table 2.
Table 2
| Test parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| Tensile energy cm -2 | 190 | 185 | 200 | 190 | 140 | 140 |
| Draw ratio EU/mm | 7 | 7 | 8 | 7 | 4 | 5 |
As can be seen from the table, the tensile property of the opaque that embodiment 1-embodiment 3 obtains slightly is better than reference examples 1, and be better than preferably reference examples 2 and reference examples 3, after illustrating add plant sediment and pineapple concentrate in additive, also be conducive to increase the tensile property of dough.
Comprehensive above test, embodiment 3 is relatively excellent.
Claims (2)
1. the preparation method of the natural additive of a tailored flour for bread, comprise the steps:
S1: by weight, get thin contracting Brocchi pineapple 50-80 part, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; The water that adds 300-500 part in mud shape thing, add the vinegar acid for adjusting pH to 5-6, and standing 12-15 hour, get supernatant, then add 95% the ethanol of 100-120 part in supernatant, and after stirring, standing 12-15 hour, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the 8%-10% that the concentrate volume is the pineapple volumes of aqueous ethanol obtains the pineapple concentrate;
S2: by weight, get pineapple 90-120 part, peeling, grind to form mud by pineapple meat, obtains mud shape thing; The water that adds 400-450 part in mud shape thing, add the vinegar acid for adjusting pH to 5-6, and standing 12-15 hour, get supernatant, then add the ethanol of the water 95% of 120-150 part in supernatant, and after stirring, standing 12-15 hour, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the 8%-10% that the concentrate volume is the pineapple volumes of aqueous ethanol obtains the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 30-50 part, 40-70 part, 20-30 part, 30-50 part, the pumpkin seeds of 30-50 part, after grinding to form powdery respectively, mix, the n-hexane that adds again the 300-400 weight portion, soak 12-24 hour, Separation of Solid and Liquid, by solids dry 5-6 hour under 80-90 ℃, obtain plant powder; The NaOH solution 300-400 weight portion that adds 0.2 mol/L in plant powder, stir 4-6 hour, the elimination solid residue; By clear liquid with the salt acid for adjusting pH of 0.3 mol/L to 4-5, produce precipitation, adopt method centrifugal or that filter, the collecting precipitation thing;
S4: by weight, get flesh of fish 70-90 part of sardine, the water that adds 120-150 part, after boiling, leach water, the ripen fish obtained is cut into to smalls, add ethanol 140-160 part of 95% in smalls, stir 2-3 hour, ethanolic solution is leached, by solids dry 5-6 hour under 80-90 ℃, sardine digested tankage end obtains deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; In-60 ℃～-40 ℃ temperature ranges, vacuum 10～30Pa scope, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
2. the preparation method of the natural additive of tailored flour for bread according to claim 1, is characterized in that, preparation process is as follows:
S1: get thin contracting Brocchi pineapple 70Kg, peeling, stoning, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 400 Kg in mud shape thing, add vinegar acid for adjusting pH to 5, standing 13 hours, get supernatant, then add the ethanol of the water 95% of 110 Kg in supernatant, after stirring, standing 13 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 9% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S2: by weight, get pineapple 100 Kg, peeling, grind to form mud by pineapple meat, obtains mud shape thing; Add the water of 420 Kg in mud shape thing, add vinegar acid for adjusting pH to 6, standing 13 hours, get supernatant, then add 95% the ethanol of 130 Kg in supernatant, after stirring, standing 13 hours, obtain the pineapple ethanolic solution; Concentrated to the ethanolic solution heating, until the concentrate volume is 9% of pineapple volumes of aqueous ethanol, obtain the pineapple concentrate;
S3: by weight, by the cashew nut of the carrot of the mung bean of the sesame of 40 Kg, 50 Kg, 25 Kg, 40 Kg, the pumpkin seeds of 40 Kg, after grinding to form powdery respectively, mix, the n-hexane that adds again 350 Kg, soak Separation of Solid and Liquid 20 hours, by solids under 85 ℃ dry 5 hours, obtain plant powder; Add the NaOH solution 350Kg of 0.2 mol/L in plant powder, stir the elimination solid residue 5 hours; Salt acid for adjusting pH to 4 by clear liquid with 0.3 mol/L, produce precipitation, adopts method centrifugal or that filter, the collecting precipitation thing;
S4: by weight, get the flesh of fish 80 Kg of sardine, the water that adds 130 Kg, after boiling, leach water, the ripen fish obtained is cut into to smalls, add 95% ethanol 150 Kg in smalls, stir 2 hours, ethanolic solution is leached, by solids under 85 ℃ dry 6 hours, sardine digested tankage end obtained deoiling;
S5: the sardine digested tankage end of deoiling obtained in the sediment that obtains in resulting pineapple concentrate, step S3 in the pineapple concentrate of gained in step S1, step S2, step S4 is mixed, obtain additive agent mixture; At-50 ℃ of temperature 20Pa, by the additive agent mixture frozen dried; Sampling in every 2 hours, until the mass loss of the material of freeze-drying in every 2 hours is not more than 0.1%, obtain freeze-dried powder, and packing, obtain.
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| CN104544460A (en) * | 2015-02-03 | 2015-04-29 | 刘平 | Preparation method of additive for cereal beverage |
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| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101731298A (en) * | 2010-01-20 | 2010-06-16 | 刘全卫 | High-efficiency bread flour modifying agent |
| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101731298A (en) * | 2010-01-20 | 2010-06-16 | 刘全卫 | High-efficiency bread flour modifying agent |
| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104544460A (en) * | 2015-02-03 | 2015-04-29 | 刘平 | Preparation method of additive for cereal beverage |
| CN104544460B (en) * | 2015-02-03 | 2016-09-07 | 程欢欢 | A kind of preparation method of the additive for cereal beverage |
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