CN103844268A - 金荞麦营养粉的加工方法 - Google Patents
金荞麦营养粉的加工方法 Download PDFInfo
- Publication number
- CN103844268A CN103844268A CN201410122213.1A CN201410122213A CN103844268A CN 103844268 A CN103844268 A CN 103844268A CN 201410122213 A CN201410122213 A CN 201410122213A CN 103844268 A CN103844268 A CN 103844268A
- Authority
- CN
- China
- Prior art keywords
- buckwheat rhizome
- cymose buckwheat
- nutrient
- powder
- processing
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000248416 Fagopyrum cymosum Species 0.000 title abstract 3
- 238000012545 processing Methods 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 230000004087 circulation Effects 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 241000219051 Fagopyrum Species 0.000 claims description 48
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 48
- 239000002002 slurry Substances 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 abstract description 6
- 229920001277 pectin Polymers 0.000 abstract description 6
- 239000001814 pectin Substances 0.000 abstract description 6
- 206010007247 Carbuncle Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000007336 cyanidin Nutrition 0.000 description 3
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 2
- 241000234435 Lilium Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 1
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 1
- 229920002707 Digallic acid Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- QOLRLLFJMZLYQJ-LOBDNJQFSA-N Hecogenin Chemical compound O([C@@H]1[C@@H]([C@]2(C(=O)C[C@@H]3[C@@]4(C)CC[C@H](O)C[C@@H]4CC[C@H]3[C@@H]2C1)C)[C@@H]1C)[C@]11CC[C@@H](C)CO1 QOLRLLFJMZLYQJ-LOBDNJQFSA-N 0.000 description 1
- OXLGJTRVVNGJRK-UHFFFAOYSA-N Hecogenin Natural products CC1CCC2(CC3CC4C5CCC6CC(O)CCC6(C)C5CC(=O)C4(C)C3C2C)OC1 OXLGJTRVVNGJRK-UHFFFAOYSA-N 0.000 description 1
- UVLDESQWQRMYKD-UHFFFAOYSA-N Neobotogenin Natural products CC1C(C2(C(=O)CC3C4(C)CCC(O)CC4=CCC3C2C2)C)C2OC11CCC(C)CO1 UVLDESQWQRMYKD-UHFFFAOYSA-N 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种金荞麦营养粉的加工方法,属于保健食品加工领域。其特征在于:采用具有清热解毒、健脾利湿功效的金荞麦根为原料,经过原料挑选、去皮、切块、打浆、酶处理、均质、杀菌、喷雾干燥等步骤加工成营养粉,此方法加工而成的营养粉能够充分保留原料的营养物质,成品速溶性好,风味纯正、口感好,经过酶处理后,能够酶解原料内的果胶,析出更多的营养成分,具有活血消痈、祛风除湿、抑菌抗癌等功效。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种金荞麦营养粉的加工方法。
背景技术
金荞麦别名金锁银开、铁石子、野荞麦等,为蓼科植物。根据医学分析,金荞麦根茎含双聚原矢车菊素,海柯皂甙元,β-谷甾醇,鞣质及一种水解后可得对香豆酸、阿魏酸和葡萄糖的甙。还含有左旋表儿茶精,3-没食子酰表儿茶精,原矢车菊素B-2、B-4和原矢车菊素B-2的3,3′-双没食子酸酯。这些成分是金荞麦具有抗癌抑菌、清热解毒、活血消痈、祛风除湿疮毒等功效。现有的金荞麦在加工利用过程中存在着营养成分流失多的缺陷,降低了金荞麦的利用率,造成了自然资源的浪费。
发明内容
本发明所要解决的技术问题是以金荞麦为原料,采用原料独立粉碎、打浆、混合、酶处理、均质等方法加工生产,充分保留了原料中的营养物质,方法简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:
一种金荞麦营养粉的加工方法,其特征在于,采用以下步骤:
A、原料预处理:挑选新鲜金荞麦根经清洗后,切成8-12g的碎粒;
B、打浆:将金荞麦粒磨浆处理,磨浆时加水量为原料重量的4-8倍,用100-120目的筛网过滤,所得滤渣再加2-4倍水进行二次磨浆,将两次所得浆液混合,减少了营养成分的流失;
C、酶处理:向金荞麦浆液中加入浆液重量0.4-0.6%的纤维素酶、0.2-0.3%的果胶酶,搅拌均匀,温度控制40-50℃,酶解时间为3-5h,酶处理能够分解原料内的果胶,析出更多的营养物质;
D、均质:将酶解后的金荞麦浆液均质处理,温度为60-70℃,压力为20-30Mpa,循环均质2-3次,多次均质,可提高营养粉的口感和溶解性;
E、杀菌:采用高温瞬间杀菌法,温度130-135℃,时间10-15s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到金荞麦初粉;
G、粉碎:将金荞麦初粉粉碎,过100-120目筛,制得金荞麦营养粉成品;
H、包装、检验后,入通风干燥仓库中储存。
有益效果:此方法加工而成的营养粉能够充分保留原料的营养物质,成品速溶性好,风味纯正、口感好,经过酶处理后,能够酶解原料内的果胶,析出更多的营养成分,具有活血消痈、祛风除湿、抑菌抗癌等功效。
具体实施方式
实施例1:
一种金荞麦营养粉的加工方法,其特征在于,采用以下步骤:
A、原料预处理:挑选新鲜金荞麦根经清洗后,切成8g的碎粒;
B、打浆:取5kg金荞麦粒磨浆处理,磨浆时加入20kg的水,用100目的筛网过滤,所得滤渣再加2倍水进行二次磨浆,将两次所得浆液混合,减少了营养成分的流失;
C、酶处理:向10kg金荞麦浆液中加入0.04kg的纤维素酶、0.02kg的果胶酶,搅拌均匀,温度控制40℃,酶解时间为5h,酶处理能够分解原料内的果胶,析出更多的营养物质;
D、均质:将酶解后的金荞麦浆液均质处理,温度为60℃,压力为30Mpa,循环均质3次,多次均质,可提高营养粉的口感和溶解性;
E、杀菌:采用高温瞬间杀菌法,温度130℃,时间15s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到金荞麦初粉;
G、粉碎:将金荞麦初粉粉碎,过100目筛,制得金荞麦营养粉成品;
H、包装、检验后,入通风干燥仓库中储存。
实施例2:
一种金荞麦营养粉的加工方法,其特征在于,采用以下步骤:
A、原料预处理:挑选新鲜金荞麦根、百合经清洗后,切成10g的碎粒;
B、打浆:将4kg金荞麦粒与1kg百合粒混合均匀后磨浆处理,磨浆时加入30kg的水,用110目的筛网过滤,所得滤渣再加3倍水进行二次磨浆,将两次所得浆液混合,减少了营养成分的流失;
C、酶处理:向10kg金荞麦浆液中加入0.05kg的纤维素酶、0.025kg的果胶酶,搅拌均匀,温度控制45℃,酶解时间为4h,酶处理能够分解原料内的果胶,析出更多的营养物质;
D、均质:将酶解后的金荞麦浆液均质处理,温度为65℃,压力为25Mpa,循环均质2次,多次均质,可提高营养粉的口感和溶解性;
E、杀菌:采用高温瞬间杀菌法,温度133℃,时间12s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到金荞麦初粉;
G、粉碎:将金荞麦初粉粉碎,过120目筛,制得金荞麦营养粉成品;
H、包装、检验后,入通风干燥仓库中储存。
实施例3:
一种金荞麦营养粉的加工方法,其特征在于,采用以下步骤:
A、原料预处理:挑选新鲜金荞麦根、白首乌经清洗后,切成12g的碎粒;
B、打浆:3kg金荞麦粒与2kg百首乌粒混合均匀后磨浆处理,磨浆时加入40kg的水,用120目的筛网过滤,所得滤渣再加4倍水进行二次磨浆,将两次所得浆液混合,减少了营养成分的流失;
C、酶处理:向10kg金荞麦浆液中加入0.06kg的纤维素酶、0.03kg的果胶酶,搅拌均匀,温度控制50℃,酶解时间为3h,酶处理能够分解原料内的果胶,析出更多的营养物质;
D、均质:将酶解后的金荞麦浆液均质处理,温度为70℃,压力为20Mpa,循环均质2次,多次均质,可提高营养粉的口感和溶解性;
E、杀菌:采用高温瞬间杀菌法,温度135℃,时间10s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到金荞麦初粉;
G、粉碎:将金荞麦初粉粉碎,过120目筛,制得金荞麦营养粉成品;
H、包装、检验后,入通风干燥仓库中储存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种金荞麦营养粉的加工方法,其特征在于:采用以下步骤:
A、原料预处理:挑选新鲜金荞麦根经清洗后,切成8-12g的碎粒;
B、打浆:将金荞麦粒磨浆处理,磨浆时加水量为原料重量的4-8倍,用100-120目的筛网过滤,所得滤渣再加2-4倍水进行二次磨浆,将两次所得浆液混合;
C、酶处理:向金荞麦浆液中加入浆液重量0.4-0.6%的纤维素酶、0.2-0.3%的果胶酶,搅拌均匀,温度控制40-50℃,酶解时间为3-5h;
D、均质:将酶解后的金荞麦浆液均质处理,温度为60-70℃,压力为20-30Mpa,循环均质2-3次;
E、杀菌:采用高温瞬间杀菌法,温度130-135℃,时间10-15s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到金荞麦初粉;
G、粉碎:将金荞麦初粉粉碎,过100-120目筛,制得金荞麦营养粉成品;
H、包装、检验后,入通风干燥仓库中储存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410122213.1A CN103844268A (zh) | 2014-03-30 | 2014-03-30 | 金荞麦营养粉的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410122213.1A CN103844268A (zh) | 2014-03-30 | 2014-03-30 | 金荞麦营养粉的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103844268A true CN103844268A (zh) | 2014-06-11 |
Family
ID=50852724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410122213.1A Pending CN103844268A (zh) | 2014-03-30 | 2014-03-30 | 金荞麦营养粉的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103844268A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104351805A (zh) * | 2014-11-28 | 2015-02-18 | 蒋小春 | 一种植物营养粉及其制备方法 |
CN106261606A (zh) * | 2016-08-25 | 2017-01-04 | 明毅强 | 一种双麦营养粉的制作方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040102621A (ko) * | 2003-05-28 | 2004-12-08 | 권국원 | 순무의 착즙ㆍ발효에 의한 순무 농축원액의 추출방법 및이를 이용한 식품의 제조방법 |
CN1939425A (zh) * | 2005-09-26 | 2007-04-04 | 天津市润拓生物技术有限公司 | 一种具有清热解毒、活血祛瘀功能的兽用药剂及其制法 |
CN102940253A (zh) * | 2012-11-28 | 2013-02-27 | 惠州市鑫福来实业发展有限公司 | 一种改善胃肠道功能胶囊及其制备方法 |
CN103393043A (zh) * | 2013-07-20 | 2013-11-20 | 余芳 | 一种山药何首乌营养粉的加工方法 |
CN103431399A (zh) * | 2013-09-08 | 2013-12-11 | 夏华 | 一种山药太子参营养粉的加工方法 |
CN103462019A (zh) * | 2013-09-17 | 2013-12-25 | 曹石 | 一种白首乌营养粉的制作方法 |
-
2014
- 2014-03-30 CN CN201410122213.1A patent/CN103844268A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040102621A (ko) * | 2003-05-28 | 2004-12-08 | 권국원 | 순무의 착즙ㆍ발효에 의한 순무 농축원액의 추출방법 및이를 이용한 식품의 제조방법 |
CN1939425A (zh) * | 2005-09-26 | 2007-04-04 | 天津市润拓生物技术有限公司 | 一种具有清热解毒、活血祛瘀功能的兽用药剂及其制法 |
CN102940253A (zh) * | 2012-11-28 | 2013-02-27 | 惠州市鑫福来实业发展有限公司 | 一种改善胃肠道功能胶囊及其制备方法 |
CN103393043A (zh) * | 2013-07-20 | 2013-11-20 | 余芳 | 一种山药何首乌营养粉的加工方法 |
CN103431399A (zh) * | 2013-09-08 | 2013-12-11 | 夏华 | 一种山药太子参营养粉的加工方法 |
CN103462019A (zh) * | 2013-09-17 | 2013-12-25 | 曹石 | 一种白首乌营养粉的制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104351805A (zh) * | 2014-11-28 | 2015-02-18 | 蒋小春 | 一种植物营养粉及其制备方法 |
CN106261606A (zh) * | 2016-08-25 | 2017-01-04 | 明毅强 | 一种双麦营养粉的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103834529B (zh) | 一种金荞麦黄酒的酿造工艺 | |
CN104621323A (zh) | 一种樱桃甜味高钙软糖及其制备方法 | |
CN104605119A (zh) | 一种荷叶香味高钙软糖及其制备方法 | |
CN105286004A (zh) | 一种白首乌营养粉的制作方法 | |
CN103750089A (zh) | 一种乌刺茄果酱粉的制作方法 | |
CN106116921A (zh) | 一种提高番茄产量和品质的专用肥 | |
CN111096447A (zh) | 银耳浆及其制备方法和应用、增稠剂及其制备方法 | |
CN103897939A (zh) | 一种金荞麦黄酒的酿造工艺 | |
CN105685299A (zh) | 榅桲吊瓜茶膏的制作方法 | |
CN104926500A (zh) | 罗汉果果渣在栽培白灵菇中的应用 | |
CN103844268A (zh) | 金荞麦营养粉的加工方法 | |
CN104705425A (zh) | 一种挤压法制备香辛料调味油及制备方法 | |
CN104605122A (zh) | 一种芹菜口味高钙软糖及其制备方法 | |
CN102987339A (zh) | 一种番茄酱的加工方法 | |
CN106107400A (zh) | 一种番石榴泡腾片的加工方法 | |
CN103504278B (zh) | 一种番茄酱速溶粉及其制备方法 | |
CN104983009A (zh) | 一种原味慈姑饮料及其加工方法 | |
CN104957562A (zh) | 莼菜的前置处理方法 | |
CN107432341A (zh) | 甘遂复合花茶的制备方法 | |
CN104605124A (zh) | 一种芝麻香味高钙软糖及其制备方法 | |
CN107259463A (zh) | 一种李子保健果酱粉的加工方法 | |
CN106360697A (zh) | 一种赤楠根营养粉的制备方法 | |
CN106418479A (zh) | 金蝉花牛樟芝保健胶囊的加工方法 | |
KR20170075286A (ko) | 진세노사이드 함량이 증가된 홍삼과립 제조방법 | |
CN108713615A (zh) | 一种金荞麦保健茶精的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140611 |