CN103689113A - Preparation method of organic beancurd - Google Patents
Preparation method of organic beancurd Download PDFInfo
- Publication number
- CN103689113A CN103689113A CN201310650630.9A CN201310650630A CN103689113A CN 103689113 A CN103689113 A CN 103689113A CN 201310650630 A CN201310650630 A CN 201310650630A CN 103689113 A CN103689113 A CN 103689113A
- Authority
- CN
- China
- Prior art keywords
- bean
- bean milk
- soya
- beancurd
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the field of beancurd food processing, and relates to a preparation method of chitooligosaccharide-containing organic beancurd. The method comprises the following steps: cleaning beans, immersing, adding water into the wet beans, grinding into bean milk with dregs, pouring the bean milk with dregs into a cloth bag, filtering out the bean milk, and heating the raw bean milk to obtain the cooked bean milk; and cooling the cooked bean milk, adding a papain solution, stirring uniformly, continuing standing the cooked bean milk until the cooked bean milk is cooled to 35-40 DEG C, adding glucolactone and a chitooligosaccharide solution, stirring uniformly, wrapping the cooked bean milk with cloth, covering a wood board, piling stones on the board, and gelatinating to form, thereby obtaining the chitooligosaccharide-containing organic beancurd. The beancurd has the advantages of tender and smooth mouthfeel and abundant nutrition; the 20-45% of protein macromolecules in the beancurd are cracked into micromolecule amino acids and polypeptides which can be easily absorbed by the human body; the chitooligosaccharide content reaches 0.05-1.50%; and thus, the beancurd prolongs the life time of the human and improves the quality of life on the premise of enhancing the nutrition ingestion capability of the human body.
Description
Technical field
The invention belongs to bean curd food manufacture field, relate to a kind of preparation method who contains the organic bean curd of chitosan oligosaccharide.
Background technology
Bean curd is that to take soya bean, green soya bean, black soya bean be raw material, through immersion, defibrination, filtration, mashing off, refinement, solidify with operations such as moulding process the most extensively, one of the most popular Cooking Materials.The protein content of bean curd and bean-curd product is higher than soybean, and bean curd albumen belongs to adequate proteins, not only contains eight seed amino acids of needed by human, and its ratio also approaches human body needs, and nutrition balance is higher.Bean curd also contains fat, carbohydrate, vitamin and mineral matter etc.Theory of traditional Chinese medical science thinks, bean curd taste is sweet cool in nature, enters spleen, stomach, large intestine channel, have beneficial gas and in, promote the production of body fluid moisturize, clearing heat and detoxicating effect, can, in order to treat cute conjunctivitis, to quench one's thirst, separate sulphur, liquor poison etc.Though can bean curd good, eat more and also have fraud, excessive also can health risk.Bean curd is excessive to be eaten harmful to be because contain a large amount of vegetable proteins in bean curd, to be not easy to digestion.And because traditional bean curd nutritive value is mainly that protein content is abundant, other nutritive element contents are low, do not reach the sufficient effect of comprehensive nutrition.
Papain is mainly present in papaya cauline leaf and fruit, in the milk of immature fruit, content is the highest, and because of its good stability, proteolytic activity is strong, and multiple proteins is all had to good degradation, be widely used at present all conglomeraties.In food service industry, for tenderization, beer clarification, feed addictive and fish processing; In industrial trade, for Gelatin production, the depilation of degumming silkworm cocoons leather etc.; In medical and health industry, for diseases such as anthelmintic, treatment indigestion, various inflammation and oedema.
Chitosan oligosaccharide is also Chitosan poly oligosaccharide, also claim chitin oligo saccharide, formal name used at school β-Isosorbide-5-Nitrae-oligosaccharides-gucosamine, that shitosan is processed and a kind of brand-new product that obtains through special biological enzyme technology, be water-soluble better, function is large, biologically active is high low molecular weight product.It has the unexistent higher solubility of shitosan and easily by the function of many uniquenesses such as organism absorption, and it act as 14 times of shitosan.Quantity research shows greatly at present, and chitosan oligosaccharide has the function of pre-anti-cancer and treatment cancer, and its concrete therapeutic action is as follows:
Normal human's pH value is 7.35-7.45, and under such body fluid environment, function of immune system is in normal active state.And cancer patient's body fluid is generally acid, cancer knurl, due to the feature of its anaerobic metabolism, discharges a large amount of acidic materials, therefore acid state more outstanding (pH value 6.85-6.95) around, thus the lymphocyte activity that maintains immune function of human body is reduced greatly.The acidic materials that discharge with cancer cell in the amino basic group energy of chitosan oligosaccharide, change the microenvironment that cancer cell existence relies on, make pH value of human body move 0.5(to alkaline direction and return to 7.35-7.45 levels), improved the activity of macrophage, increase the quantity of macrophage, therefore can effectively eliminate cancer cell.Simultaneously, correlative study also shows: chitosan oligosaccharide is the unique positively charged dietary fiber of occurring in nature, and the sugar chain on cancer cell surface is all electronegative, therefore, chitosan oligosaccharide can effectively adsorb cancer cell makes cancer cell can not depart from easily basic stitch, greatly reduces the possibility of cancer metastasis.
Along with scientific and technological development, the extraction of chitosan oligosaccharide at present obtains more and more easily and realizes.Scientist points out, people should absorb appropriate chitosan oligosaccharide every day, to keep human acid-base balance.Because chitosan oligosaccharide is compared with medicine, there is the overall situation that changes human body again, from immune function mechanism comprehensive regulatory function of starting with, and can there is no toxic and side effect according to the own adjusting of individual physique difference, feature that can long-term taking.
In sum, for solving in bean curd the stodgy problem of albumen and chitosan oligosaccharide eating method is single is unfavorable for that the sixth-largest vital principle of human body is to the picked-up of chitosan oligosaccharide, utilization and popularization problem, the present invention adds papain and chitosan oligosaccharide in bean curd, overcomes the above problems.
Summary of the invention
The object of the invention is to the deficiency and the chitosan oligosaccharide eating method Single-issue that for bean-curd product in prior art, exist, a kind of preparation method of organic bean curd is provided, a small amount of papain and chitosan oligosaccharide in this bean curd, have been added, papain makes the protein in bean curd be easier to digest and assimilate, and the interpolation of chitosan oligosaccharide promotes the raising of body immunity.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of preparation method of organic bean curd, bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 ~ 3 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2`5min to obtain ripe soya-bean milk after being heated to 90 ~ 100 ℃, it is characterized in that: ripe soya-bean milk adds papain solution to stir after being cooled to 70 ~ 85 ℃, papain solution content in ripe soya-bean milk is 5 ~ 10%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 35 ~ 40 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 0.5 ~ 5% and 2 ~ 5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1 ~ 3h gel forming onboard, obtain organic bean curd.Papain consumption is the ripe soya-bean milk of 20 ~ 100 enzyme activity units/g.
The principle that realizes of the present invention: Nutritive Value of Soybean Proteins is higher, wherein essential amino acids content is comparatively reasonable in vegetable protein, and have good gelling, emulsification, foamability, but soybean protein in use exist in isoelectric point easily precipitate, viscosity with Enrichment the rapid unfavorable factor such as rising.Research discovery, the physicochemical property effect of improving soybean protein with enzyme modification is better.Papain is applicable to Soybean Protein Modification, but lower, the easy inactivation of hydrolysis efficiency, for giving full play to the hydrolysis efficiency of papain, adds the additives such as NAC, sodium sulfite, sodium iso-vc it is played a protective role.In traditional soybean curd preparing technique, adopt heating that soybean protein is launched.And in enzymatic coagulation technique, papain is under specific hydrolysising condition, its system free ammonia base and protein surface hydrophobicity change.In curd gel forming process, be first that soybean protein suitably launches, make originally in protein molecule inside-SH ,-S-S-and hydrophobic amino acid expose, and then by the interaction between protein molecule, makes protein aggregation form gel.Papain can make soybean protein solidify, enzyme reaction condition is 85 ℃, 7.5% protein concentration, consumption is 510 enzyme activity units/g protein, and to be 221.1s papain play an important role aspect hydrophobic soybean protein is intermolecular gelling time mutually.
In this external bean curd, add chitosan oligosaccharide, meet the appropriate chitosan oligosaccharide of human intake, to keep human acid-base balance; Chitosan oligosaccharide is compared with medicine and is had the overall situation that changes human body, from immune function mechanism comprehensive regulatory function of starting with, and can regulate according to individual physique difference is own, there is no toxic and side effect, feature that can long-term taking, solves picked-up, utilization and the popularization problem of chitosan oligosaccharide.
As further restriction of the present invention, in described papain solution, contain 50 ~ 60% papains, contain 0.5 ~ 3.5% cysteine or any in sulfurous propylhomoserin or sodium iso-vc, surplus is water.
As further restriction of the present invention, the oligosaccharide that contains 20-25% in described chitosan oligosaccharide solution, the salt that contains 0.1-0.3%, surplus is water.
As further restriction of the present invention, described bean or pea are any or their composition in soya bean, red bean, black soya bean, green soya bean.
Advantage of the present invention:
1. by utilizing the enzymatic reaction of papain, control effective dose and the course of reaction of papain, macromolecular nutriment in bean-curd product (as protein, fat, maltose, cellulose etc.) can be hydrolyzed into small-molecule substance (as amino acid or polypeptide etc.), solve bean-curd product and have the problem that is not easy to digestion.The bean curd mouthfeel preparing is fresh and tender smooth, nutritious, use after testing the bean-curd product that papain prepares to be obviously improved with respect to amino acid, content of peptides in traditional bean curd goods, in bean curd, 20 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, is conducive to absorption of human body.
2. product of the present invention contains abundant amino acid, protein, vitamin and immune substance chitosan oligosaccharide, the technical problems such as chitosan oligosaccharide picked-up, utilization and popularization have been solved, in bean-curd product of the present invention, the content of chitosan oligosaccharide reaches 0.05 ~ 1.50%, human body has been injected the final metabolite (polysaccharides of gucosamine and acetylglucosamine) of chitosan oligosaccharide simultaneously by edible this food, bean-curd product is nutritious, mouthfeel good, when improving human body to nutrition intake ability, life-extending, improve the quality of living.
3. the preparation technology of bean-curd product of the present invention is simple; use organic additive glucolactone to replace traditional inorganic additive magnesium chloride, calcium sulfate; not only make product green health, harmless more; coordinate papain gelatification; save step and time, be easy to accomplish scale production.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described, but protection scope of the present invention is not limited to these embodiment.
Embodiment 1:
In the papain solution of using in the present embodiment, contain 50% papain, contain 0.5% cysteine, surplus is water.In described chitosan oligosaccharide solution, contain 20% oligosaccharide, contain 0.1% salt, surplus is water.Described bean or pea are soya bean.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 3 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2min to obtain ripe soya-bean milk after being heated to 100 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 85 ℃, papain solution content in ripe soya-bean milk is 10%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 40 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 5% and 2%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 3h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 20 ~ 25% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.05%.
Embodiment 2:
In the papain solution of using in the present embodiment, contain 60% papain, contain 3.5% sulfurous propylhomoserin, surplus is water.In described chitosan oligosaccharide solution, contain 25% oligosaccharide, contain 0.3% salt, surplus is water.Described bean or pea are green soya bean.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2min to obtain ripe soya-bean milk after being heated to 90 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 70 ℃, papain solution content in ripe soya-bean milk is 10%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 35 ~ 37 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 5% and 5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 40 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 1.35 ~ 1.50%.
Embodiment 3:
In the papain solution of using in the present embodiment, contain 55% papain, contain in 2.5% sodium iso-vc, surplus is water.In described chitosan oligosaccharide solution, contain 22.5% oligosaccharide, contain 0.25% salt, surplus is water.Described bean or pea are the composition that soya bean, red bean mix according to the part by weight of 100g:10g.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 3 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 3 ~ 5min to obtain ripe soya-bean milk after being heated to 95 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 75 ~ 80 ℃, papain solution content in ripe soya-bean milk is 5 ~ 7%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 38 ~ 40 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 3.5% and 2.5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 2h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 30 ~ 35% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.80%.
Embodiment 4:
In the papain solution of using in the present embodiment, contain 60% papain, contain 1.5% cysteine, surplus is water.In described chitosan oligosaccharide solution, contain 22.5% oligosaccharide, contain 0.25% salt, surplus is water.Described bean or pea are the composition that soya bean, black soya bean mix according to part by weight 100g:8g.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 2.5 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 4`5min to obtain ripe soya-bean milk after being heated to 95 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 70 ~ 75 ℃, papain solution content in ripe soya-bean milk is 5 ~ 6%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 35 ~ 37 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 2.5% and 3.5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1.5h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 25 ~ 30% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.05 ~ 0.25%.
Embodiment 5:
In the papain solution of using in the present embodiment, contain 55% papain, contain 3.0% sulfurous propylhomoserin, surplus is water.In described chitosan oligosaccharide solution, contain 23.5% oligosaccharide, contain 0.15% salt, surplus is water.Described bean or pea are green soya bean.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1.5 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2min to obtain ripe soya-bean milk after being heated to 100 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 80 ℃, papain solution content in ripe soya-bean milk is 8 ~ 10%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 35 ~ 37 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 0.5% and 2.5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 2.0h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 40 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 1.0 ~ 1.50%.
Claims (4)
1. the preparation method of organic bean curd, bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 ~ 3 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2`5min to obtain ripe soya-bean milk after being heated to 90 ~ 100 ℃, it is characterized in that: ripe soya-bean milk adds papain solution to stir after being cooled to 70 ~ 85 ℃, papain solution content in ripe soya-bean milk is 5 ~ 10%, ripe soya-bean milk continuation placement adds glucolactone and chitosan oligosaccharide solution while being cooled to 35 ~ 40 ℃, glucolactone and chitosan oligosaccharide solution content in ripe soya-bean milk is respectively 0.5 ~ 5% and 2 ~ 5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1 ~ 3h gel forming onboard, obtain organic bean curd.
2. the preparation method of organic bean curd according to claim 1, is characterized in that: in described papain solution, contain 50 ~ 60% papains, contain 0.5 ~ 3.5% cysteine or any in sulfurous propylhomoserin or sodium iso-vc, surplus is water.
3. the preparation method of organic bean curd according to claim 1 and 2, is characterized in that: the oligosaccharide that contains 20-25% in described chitosan oligosaccharide solution, and the salt that contains 0.1-0.3%, surplus is water.
4. the preparation method of organic bean curd according to claim 1, is characterized in that: described bean or pea are any or their composition in soya bean, red bean, black soya bean, green soya bean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650630.9A CN103689113A (en) | 2013-12-06 | 2013-12-06 | Preparation method of organic beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650630.9A CN103689113A (en) | 2013-12-06 | 2013-12-06 | Preparation method of organic beancurd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689113A true CN103689113A (en) | 2014-04-02 |
Family
ID=50350903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310650630.9A Pending CN103689113A (en) | 2013-12-06 | 2013-12-06 | Preparation method of organic beancurd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689113A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035738A (en) * | 2016-08-22 | 2016-10-26 | 白宝顺 | Stone mill bean curd |
| CN107624878A (en) * | 2017-10-23 | 2018-01-26 | 合肥工业大学 | The preparation method of bean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
| CN107691666A (en) * | 2017-10-26 | 2018-02-16 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus bean curd preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561802A (en) * | 2004-04-01 | 2005-01-12 | 江南大学 | Process for producing quick solvent and quick coagulating convenient bean curd powder |
| CN101155519A (en) * | 2005-04-12 | 2008-04-02 | 大象Fnf株式会社 | A manufacturing method of whole soybean milk and soybean curd |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN101475969A (en) * | 2009-01-16 | 2009-07-08 | 中国科学院海洋研究所 | Method for degrading chitosan by using papain |
| CN102986912A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping green bean curd |
-
2013
- 2013-12-06 CN CN201310650630.9A patent/CN103689113A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561802A (en) * | 2004-04-01 | 2005-01-12 | 江南大学 | Process for producing quick solvent and quick coagulating convenient bean curd powder |
| CN101155519A (en) * | 2005-04-12 | 2008-04-02 | 大象Fnf株式会社 | A manufacturing method of whole soybean milk and soybean curd |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN101475969A (en) * | 2009-01-16 | 2009-07-08 | 中国科学院海洋研究所 | Method for degrading chitosan by using papain |
| CN102986912A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping green bean curd |
Non-Patent Citations (2)
| Title |
|---|
| 朱学坤 等: "木瓜蛋白酶酶促豆浆蛋白凝固作用的研究", 《食品工业科技》, 1 October 2011 (2011-10-01), pages 256 - 258 * |
| 王荣荣 等: "豆腐凝固剂的研究进展", 《畜牧兽医科技信息》, 25 January 2006 (2006-01-25), pages 78 - 79 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035738A (en) * | 2016-08-22 | 2016-10-26 | 白宝顺 | Stone mill bean curd |
| CN107624878A (en) * | 2017-10-23 | 2018-01-26 | 合肥工业大学 | The preparation method of bean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
| CN107691666A (en) * | 2017-10-26 | 2018-02-16 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus bean curd preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN102766670A (en) | Preparation method of oyster polypeptide powder | |
| CN103918869A (en) | High-purity rice protein peptide and preparation method thereof | |
| CN103689113A (en) | Preparation method of organic beancurd | |
| CN105767828A (en) | Bone peptide drink formula and preparing method thereof | |
| CN101375727A (en) | Drink containing edible black fungus and ginseng element | |
| CN111513174A (en) | Compound enzyme preparation for preparing oyster peptide and application thereof | |
| CN111134304A (en) | Stomach-invigorating and digestion-promoting jelly and preparation method thereof | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN103689111A (en) | Preparation method of highly digestible beancurd | |
| CN105580953A (en) | Mulberry tabletting candy production method | |
| CN107361355A (en) | A kind of preparation method of jujube ferment powder | |
| CN109463567A (en) | A kind of poultry feed addictive and preparation method thereof | |
| CN105029449A (en) | Healthcare food | |
| CN101869278A (en) | Fagopyrum tataricum tablet and preparation method thereof | |
| CN103689112A (en) | Preparation method of chitooligosaccharide-containing beancurd | |
| CN103689047A (en) | Preparation method for easy-to-digest biscuit | |
| CN105505707B (en) | A kind of health drink based on Oyster yellow wine and preparation method thereof | |
| CN106260497A (en) | A kind of giant salamander nourishing egg albumen powder production technology | |
| CN113170880A (en) | Bird's nest peptide pregnant woman bird's nest and preparation method thereof | |
| CN101856095A (en) | Method for preparing millet powder for bread and cake | |
| CN1135294A (en) | Fruit good for memory and preparation method thereof | |
| CN114990179B (en) | Preparation method and application of turtle egg active peptide freeze-dried powder | |
| CN108522839A (en) | A kind of fermented feed and preparation method thereof of enhancing goat immune power | |
| CN108576415A (en) | A kind of premix and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |