CN103829236A - 黑豆菱角速溶复合粉的制备方法 - Google Patents

黑豆菱角速溶复合粉的制备方法 Download PDF

Info

Publication number
CN103829236A
CN103829236A CN201410022570.0A CN201410022570A CN103829236A CN 103829236 A CN103829236 A CN 103829236A CN 201410022570 A CN201410022570 A CN 201410022570A CN 103829236 A CN103829236 A CN 103829236A
Authority
CN
China
Prior art keywords
black soya
soya bean
water caltrop
water
composite powder
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
Application number
CN201410022570.0A
Other languages
English (en)
Inventor
魏海香
梁宝东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jining University
Original Assignee
Jining University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jining University filed Critical Jining University
Priority to CN201410022570.0A priority Critical patent/CN103829236A/zh
Publication of CN103829236A publication Critical patent/CN103829236A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30Removing undesirable substances, e.g. bitter substances
    • A23L11/34Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/41Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/40Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开一种黑豆菱角速溶复合粉的制备方法,其特征在于:包括以下工艺步骤:选用0.4%的NaHCO3水溶液浸泡黑豆可得到很好去腥脱皮的效果;选用2%的NaHCO3和0.2%的六偏磷酸钠溶液对菱角进行脱皮;采用1.0‰焦亚硫酸钠和0.5%柠檬酸混合护色液对脱皮的菱角护色处理;黑豆和菱角按1:1的比例混合,与水的比例按3:50混合榨汁;在榨好的汁液中加8%蔗糖,5%的麦芽糊精后,用Na2CO3调节pH7.1后喷雾干燥后即制得黑豆菱角速溶粉。本发明制备的黑豆菱角速溶粉口感好,风味独特,营养丰富全面具有保健作用,且冲调和贮藏方便。

Description

黑豆菱角速溶复合粉的制备方法
技术领域
[0001] 本发明涉及农产品加工技术领域,具体是一种黑豆菱角速溶复合粉的制备方法。背景技术
[0002] 黑豆具有降血脂、抗氧化、养颜美容的效果,黑豆也含有许多抗氧化成分,最特别的是含有异黄酮素、花青素。黑豆含皂甙元、多糖、维生素C、维生素E、维生素B族及钙、磷、铁、锌、铬多种人体必需维生素、微量元素、及氨基酸,可供人体全面营养,促进人体健康,滋养生命。
[0003] 菱角又称菱实、风菱、水粟、沙角等。菱角含有丰富的淀粉、蛋白质、饱和脂肪酸及多种维生素,如维生素B1、B2、C,胡萝卜素及钙、磷、铁、等微量元素。尤其在中秋期间,菱角肉嫩多汁,更是被南方居民当作极好的水果,其清凉解渴、可粮可果。近20余年来,国内外学者对菱角的功能性成分已进行了较广泛的研究,尤其在菱角抗癌等方面的研究成果显著。日本作为生物领域的龙头,秉承中医与西医结合,在菱角的抗癌、与活性物质的分离提纯等方面取得了显著成果。据日本《信使周刊》载,菱对癌细胞的抑制率为28.8%。
[0004] 菱角储存期短,除了鲜食以外,目前主要还是加工成干制品销售。这使菱角的经济价值降低,而且也没有了新鲜菱角的清香味。为克服这一缺点,本发明以黑豆和菱角为主要原料,旨在用现代加工技术开发出一种天然、速溶、高蛋白、高营养、低添加剂、低糖同时具有抗癌作用的新型保健 饮料,不仅提高菱角的经济效益,也为菱角开辟了新产品的种类。
发明内容
[0005] 本发明首先涉及的是复合豆粉的制备方法。该方法工艺简单,适合推广。另外,本发明制备的速溶复合粉风味独特,具有鲜菱角的清香味且易于冲调,携带方便,适合现代人的营养需求。
[0006] 本发明就菱角-黑豆复合速溶豆粉生产工艺、关键工序、进行了探讨采用的技术法案如下:
[0007] 黑ϋ的原料选取及处理:选择蛋白质含量闻,黑皮绿芯的黑ϋ,无姓虫,无霉变的新鲜黑豆为原料,经筛选后清洗。
[0008] 菱角的选取及处理:选择新鲜饱满,无霉变的菱角,清洗。放入水中煮沸后捞出去掉硬壳。
[0009] 黑豆的去腥:将黑豆用一定浓度的NaHCO3水溶液和六偏磷酸钠水溶液在常温下浸泡3.5h。然后捞出用人工搓揉,除掉豆皮。以腥味去除效果、脱皮难易为制品得出最佳选择及NaHCO3的用量。
[0010] 菱角脱皮:将去壳的菱角浸泡在和六偏磷酸钠溶液中在90°C保温5min,捞出搓揉去皮,反复冲洗干净,浙干。
[0011] 菱角护色:将去皮菱肉投入含有0.1%-0.2%的焦亚硫酸钠和0.2%-1.0%的柠檬酸配制的护色液中,浸泡Ih后,用流动水洗干净,观察护色效果。[0012] 黑豆和菱角的比例配方:选择不同的比例榨出豆浆,经过感官评价,选出品质较好配方。
[0013] 选择合适的料水比:分别取黑豆和菱角30g,加入不同比例的水榨出的豆浆,经感官评价,选择品质好的配方。
[0014] 干燥过程中添加蔗糖、麦芽糊精、及利用Na2CO3调节pH对干燥的速溶豆粉的品质影响取榨好的豆浆中分别添加2%、6%、8%、10%的蔗糖进行喷雾干燥,通过测定其分散性时间并结合感官评定确定冲调性能。
[0015] 取榨好的豆浆中分别添加5%、10%、15%、20%的麦芽糊精进行喷雾干燥,通过测定其分散性时间并结合感官评定确定冲调性能。
[0016] 用Na2CO3调节榨好的豆浆pH分别为7.1,7.2,7.3,7.4、7.5后进行喷雾干燥,通过
测定其分散性时间并结合感官评定确定冲调性能。
[0017]以在榨好的豆浆中添加的蔗糖、麦芽糊精、和pH为三因素做正交实验,感官评价为测定指标,确定最终生产黑豆-菱角速溶复合粉的最佳制备方法。
[0018] 本发明的有益效果主要表现在以下几个方面:
[0019] 本发明方法简单,所需设备要求不高,适合推广。
[0020] 本发明所用材料资源丰富,产品中营养全面互补,不仅适合普通人群,也适合特殊类人群如肿瘤病患者。
[0021] 本发明添加剂种类和用量都很少,完全符合现代人的饮食要求。
[0022] 提高了鲜菱角的利用率,使其深加工产品多样化。
具体实施方式
[0023] 实施例1:此实施例是为了去除黑豆的腥味。将黑豆分别浸泡在0.1%、0.2%、0.3%、
0.4%、0.5%、0.6%、的 NaHCO3 溶液和 0.1%、0.2%、0.3%、0.4%、0.5%、0.6%、的六偏磷酸钠溶液
3.5h后,取出评定其豆腥味并检查脱皮的难易程度。评定结果如表1和表2。
[0024] 表1NaHCO3用量对黑豆品质的影响
[0025]
Figure CN103829236AD00041
[0026]
[0027] “ + ”的多少表示豆腥味的强度,“ + ”越多表示豆腥味越浓。
[0028] 表2六偏磷酸钠用量对黑豆品质的影响
[0029]
Figure CN103829236AD00051
[0030] “ + ”的多少表示豆腥味的强度,“ + ”越多表示豆腥味越浓。
[0031] 通过评定NaHCO3和六偏磷酸钠的去腥和脱皮效果,由表1和表2说明,达到相同效果时添加NaHCO3的量较少。但当NaHCO3用量超过0.4%时有碱味出现,六偏磷酸钠用量超过.0.6%时有不好味道出现,而且也超出国家规定的用量标准。所以在尽量少用添加剂种类和量的前题下选用0.4%的NaHCO3水溶液浸泡黑豆可得到很好的效果。
[0032] 实施例2:菱角的去皮
[0033] 表3NaHC03和六偏磷酸钠共同作用对菱角脱皮的影响
[0034]
Figure CN103829236AD00052
[0035] 由表3可知,随着NaHCO3用量和六偏磷酸钠用量的增加,脱皮效果也越好,但考虑到成本及避免异味的出现,故选用2%的NaHCO3和0.2%的六偏磷酸钠溶液脱皮。
[0036] 实施例3:菱角的护色
[0037] 表4菱角的护色实验
Figure CN103829236AD00053
[0039] 由表4可知,使用单一护色剂时,焦亚硫酸钠浓度在0.15%以上时,护色效果好;梓檬酸溶液浓度0.5%以上时,护色效果变化不明显。但是在两者复合使用时,护色效果明显好于单独使用时,且浓度低于单独使用时浓度。故采用1.0%。焦亚硫酸钠和0.5%柠檬酸混合护色液。
[0040] 实施例4黑豆和菱角的比例配方
[0041] 表5黑豆菱角的混合比例对榨出豆浆的影响
[0042]
Figure CN103829236AD00061
[0043] 通过感官评定,从表中可知,黑豆和菱角的比例为1:1时,产品的口感和风味最好。
[0044] 实施例5加水量与混合黑豆和菱角的比例对榨出豆浆的影响
[0045] 表6黑豆菱角混合磨浆时加水量对豆浆的影响
Figure CN103829236AD00062
[0047] 由表6可知,随加水量的增加,不溶杂质的量随着加水量的增加先减少后不变。当加水量很少时,不溶杂质太多,大部分营养成分和风味物质都没有溶解到豆浆中,随着加水量增加,口感和风味逐渐变浓,但当继续加水时,口感风味逐渐变淡。综上分析,选择加水量为1000mL较为适宜。所以黑豆和菱角混合后与水的比例为3: 50。
[0048] 实施例6蔗糖和麦芽糊精的添加量对黑豆菱角速溶复合粉的品质影响
[0049] 表7蔗糖和麦芽糊精添加量对复合粉品质影响
[0050].
Figure CN103829236AD00063
[0051]
[0052] 由表7知,随着蔗糖用量增加,速溶粉的溶解速度加快,但结块现象越来越严重。麦芽糊精的添加量从5%到20%都没有结块。说明麦芽糊精可以增强复合粉的溶解性。
[0053] 实施例7pH对复合粉品质的影响
[0054] 在榨出的豆浆中添加6%的蔗糖和5%的麦芽糊精后加热灭酶杀菌调节不同的pH后进行喷雾干燥。
[0055] 表8pH对复合粉品质的影响
[0056]
Figure CN103829236AD00071
[0057] 实施例8
[0058] 以蔗糖、麦芽糊精的添加量、pH为三因素进行正交实验,确定黑豆菱角速溶复合粉的最佳配方。
[0059] 表9黑豆菱角速溶复合粉生产条件的正交实验结果
[0060]
Figure CN103829236AD00072
[0061] 通过极差分析法分析影响速溶黑豆菱角粉品质及冲调性能的主要因素依次为蔗糖 > 麦芽糊精>PH。最佳制备方法为:蔗糖添加8%,麦芽糊精添加5%,pH7.1。
[0062] 根据该制备方法生产的黑豆-菱角速溶豆粉具有豆香和菱角清香融合的独特风味,口感柔和,甜度适中,易于冲调。
[0063] 以上实施的评价指标由10个食品专业的人员组成进行评定。具体评定标准如表10所示[0064] 表10黑豆菱角速溶复合粉的评价标准
[0065]
Figure CN103829236AD00081
[0066] 分散性试验的测定:在烧杯中加入50ml水,放入25度恒温水浴中,加入5g已经制备好的黑豆-菱角速溶豆粉,记录从搅拌开始到粉块全部分散所需的时间,时间越短,说明冲调性越好。本发明制作简单,原料来源丰富,很适合中小型企业大规模成批生产,以实现本发明的实用价值和经济价值。

Claims (4)

1.黑豆菱角速溶复合粉,其特征在于:包括以下工艺步骤: A、选用0.4%的NaHC03水溶液浸泡黑豆可得到较好去腥脱皮的效果。 B、选用2%的NaHCO3和0.2%的六偏磷酸钠溶液对菱角进行脱皮。 C、采用1.0%。焦亚硫酸钠和0.5%柠檬酸混合护色液对脱皮的菱角护色处理。
2.根据权利要求1所述黑豆菱角速溶复合粉制备方法:其特征在于:所述步骤A和C按1:1的比例混合后,与水的比例按3: 50榨汁。
3.根据权利要求1所述黑豆菱角速溶复合粉制备方法:其特征在于:所述步骤2中的混合汁液添加蔗糖添加8%,麦芽糊精添加5%,用Na2CO3调节pH7.1后喷雾干燥制备而成。
4.根据权利要求1所述黑豆菱角速溶复合粉制备方法:其特征在于:所述步骤A中的黑豆为绿芯的富含蛋白质的大黑豆,所述步骤B、C中的菱角为新鲜菱角。
CN201410022570.0A 2014-01-18 2014-01-18 黑豆菱角速溶复合粉的制备方法 Pending CN103829236A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410022570.0A CN103829236A (zh) 2014-01-18 2014-01-18 黑豆菱角速溶复合粉的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410022570.0A CN103829236A (zh) 2014-01-18 2014-01-18 黑豆菱角速溶复合粉的制备方法

Publications (1)

Publication Number Publication Date
CN103829236A true CN103829236A (zh) 2014-06-04

Family

ID=50793387

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410022570.0A Pending CN103829236A (zh) 2014-01-18 2014-01-18 黑豆菱角速溶复合粉的制备方法

Country Status (1)

Country Link
CN (1) CN103829236A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319357A (zh) * 2017-06-06 2017-11-07 鹤壁市永达美源食品有限公司 一种干吃鸡爪的制作方法
CN108552463A (zh) * 2018-03-24 2018-09-21 厦门市诚安毅科技有限公司 一种纯天然代餐冲调食品的配方及制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1170520A (zh) * 1996-07-15 1998-01-21 同江市乳品厂 全脂速溶黑豆粉的加工方法
CN1951200A (zh) * 2006-11-10 2007-04-25 许振华 杂粮粉
CN102578239A (zh) * 2011-01-14 2012-07-18 山东省农业科学院农产品研究所 一种全脂速溶黑豆营养粉的制备方法
KR20130031418A (ko) * 2011-09-21 2013-03-29 이진우 인스턴트 검정콩 전두유 제조용 포장 검정콩 혼합활성 분말의 제조방법.

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1170520A (zh) * 1996-07-15 1998-01-21 同江市乳品厂 全脂速溶黑豆粉的加工方法
CN1951200A (zh) * 2006-11-10 2007-04-25 许振华 杂粮粉
CN102578239A (zh) * 2011-01-14 2012-07-18 山东省农业科学院农产品研究所 一种全脂速溶黑豆营养粉的制备方法
KR20130031418A (ko) * 2011-09-21 2013-03-29 이진우 인스턴트 검정콩 전두유 제조용 포장 검정콩 혼합활성 분말의 제조방법.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
魏海香,等: "菱角大豆速溶复合粉加工工艺的研究", 《大豆科学》, vol. 32, no. 3, 30 June 2013 (2013-06-30), pages 397 - 401 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319357A (zh) * 2017-06-06 2017-11-07 鹤壁市永达美源食品有限公司 一种干吃鸡爪的制作方法
CN108552463A (zh) * 2018-03-24 2018-09-21 厦门市诚安毅科技有限公司 一种纯天然代餐冲调食品的配方及制备方法

Similar Documents

Publication Publication Date Title
CN101803694B (zh) 一种杨梅果冻及其制作方法
CN105558740A (zh) 一种南瓜山药复合速溶固体饮料及其制作工艺
CN102028034A (zh) 一种酸性抗氧化液态乳制品及其制备方法
CN105212115A (zh) 一种绿茶黑糯米紫薯条
CN103892011B (zh) 一种牡丹咖啡,其制备方法和应用
CN103431328B (zh) 一种菠萝蜜天然果粉及其制备方法
CN103125877A (zh) 速溶紫薯粉的制备方法
CN103829236A (zh) 黑豆菱角速溶复合粉的制备方法
CN104082453A (zh) 一种蜂蜜果茶粉及其加工方法
CN105029185A (zh) 一种玛卡营养食品
CN104273630A (zh) 一种黑芝麻核桃蜜饮料及其制备方法
CN104856165A (zh) 一种椰果石榴汁的制备方法
CN104366629A (zh) 一种青梅汁的加工方法
CN103271313A (zh) 即食羊栖菜拌芝麻的加工工艺以及即食羊栖菜拌芝麻
CN105918471A (zh) 一种核桃乳生产方法
CN110419654A (zh) 一种复合果汁饮料及其生产工艺
CN103932337B (zh) 一种琯溪蜜柚果肉饮料的制备工艺
CN103393185B (zh) 紫背菜水溶液在甘蔗汁中的应用
CN105028668A (zh) 一种果仁山楂保健乳的制作工艺
CN104544389A (zh) 一种打瓜汁保健饮料及其医药用途和制备方法
CN103636793A (zh) 一种紫薯饮料的配方
CN104605436B (zh) 一种黑枸杞杏仁南瓜复合饮料的制备方法
CN107307358A (zh) 一种黑枸杞果酱及其制备方法
CN105124072A (zh) 一种黄桃保健茶的制作方法
CN102771565A (zh) 紫薯奶及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140604