CN103859303A - Nut coarse grain crisp food and preparation method thereof - Google Patents
Nut coarse grain crisp food and preparation method thereof Download PDFInfo
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- CN103859303A CN103859303A CN201410115431.2A CN201410115431A CN103859303A CN 103859303 A CN103859303 A CN 103859303A CN 201410115431 A CN201410115431 A CN 201410115431A CN 103859303 A CN103859303 A CN 103859303A
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- 235000013305 food Nutrition 0.000 title claims abstract description 132
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 61
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000021329 brown rice Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 35
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 28
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- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 34
- 239000005720 sucrose Substances 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 15
- 230000001007 puffing effect Effects 0.000 claims description 14
- 244000105624 Arachis hypogaea Species 0.000 claims description 11
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- 235000009496 Juglans regia Nutrition 0.000 claims description 11
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- 238000002791 soaking Methods 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims 2
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
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- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a nut coarse grain crisp food and a preparation method thereof. The nut coarse grain crisp food is prepared from the following components by weight ratio: 20-30 percent of oat, 20-30 percent of nut, 15-20 percent of brown rice, 10-15 percent of soybean, 10-15 percent of coix seed, 3-8 percent of saccharose and 1-3 percent of milk powder. According to the nut coarse grain crisp food and the preparation method thereof, the coarse grain food has comprehensive and balanced nutritions, the food is delicate and crisp in taste, the digestibility and absorption rate of a human body for the coarse grain food is improved, and the nut coarse grain crisp food is convenient to eat.
Description
Technical field
The present invention relates to food processing technology field, particularly crisp food of a kind of nut coarse food grain and preparation method thereof.
Background technology
Along with socioeconomic development, people's diet but becomes more and more " elite ", and not only staple food amount is reducing, and raw material also more and more becomes more meticulous, but, to process meticulouslyr, whiter, nutrient loss is also just more.Polished rice essence face fibre-bearing hardly, these food can very fast digested absorption, causes insulin secretion suddenly to increase, and increases the weight of insulin resistance, induced Diabetic.Visible, often eat meticulous food and easily cause the disease of the metabolism such as malnutrition, functions of intestines and stomach damage and even high fat of blood, hypertension, diabetes and endocrine aspect, healthy and life security in serious harm.
And existing coarse food grain food is due to the restriction of process technology, ubiquity coarse mouthfeel, should not digest and assimilate and the unbalanced problem of nutrition.
Summary of the invention
The object of the invention is to propose crisp food of a kind of nut coarse food grain and preparation method thereof, can be balanced nutritious, the fragrant and sweet crisp and instant of mouthfeel.
For achieving the above object, the present invention proposes the crisp food of a kind of nut coarse food grain, it is formulated by weight by following composition:
Oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3.
Further, in the crisp food of above-mentioned nut coarse food grain, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Further, in the crisp food of above-mentioned nut coarse food grain, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
Further, in the crisp food of above-mentioned nut coarse food grain, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
The present invention also provides the preparation method of the crisp food of a kind of nut coarse food grain, comprises the following steps:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3;
After described oat is cleaned, under normal temperature, soak 8～12 hours, then at 100～120 DEG C of temperature the boiling enzyme that goes out, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Will be described nut be dried after cleaning, more dried nut is become to particle diameter by pulverizer ultramicro grinding is the nut powder of 15～20 microns;
After described brown rice, soybean and heart of a lotus seed benevolence are cleaned, under normal temperature, soak 2～3 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 15～20 minutes at 150 DEG C, obtain mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
Further, in the preparation method of the crisp food of above-mentioned nut coarse food grain, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
Crisp food of nut coarse food grain of the present invention and preparation method thereof makes coarse food grain food nutrition general equilibrium, makes food delicate mouthfeel, crisp, has improved human body to coarse food grain food digestibility, and instant.Formula of the present invention not only can be brought into play effect separately of component, can embody again the cooperative effect of said components, is beneficial to people and accepts, can fall prevention high fat of blood, hypertension, balanced nutritious.
detailed description of the invention
The invention provides the crisp food of a kind of nut coarse food grain, it is formulated by weight by following composition:
Oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3.
The each weight ratio of constituents of the crisp food of above-mentioned nut coarse food grain is preferably: oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3;
Or oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
Wherein, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
The present invention also provides the preparation method of the crisp food of a kind of nut coarse food grain, and it comprises the following steps:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3;
After described oat is cleaned, under normal temperature, soak 8～12 hours, then at 100～120 DEG C of temperature the boiling enzyme that goes out, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Will be described nut be dried after cleaning, more dried nut is become to particle diameter by pulverizer ultramicro grinding is the nut powder of 15～20 microns;
After described brown rice, soybean and heart of a lotus seed benevolence are cleaned, under normal temperature, soak 2～3 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 15～20 minutes at 150 DEG C, obtain mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Wherein, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
Primary raw material in the present invention is chosen nut and coarse food grain, nutritious and balanced, and wherein, coarse food grain has abundant nutrition, and for example oat is rich in protein; Brown rice is rich in tryptophan, carrotene; Beans is rich in high-quality protein etc.; Nut is the elite part of plant, nutritious, higher containing protein, grease, mineral matter, vitamin, to human body grow, build up health, prevent disease has fabulous effect.
The present invention, by by the coarse food grains such as brown rice Swelling Functions under HTHP, makes starch macromolecular structure bond fission in coarse food grain become low molecular product, and gelatinization has occurred, and makes the mouthfeel of coarse food grain become fine and smooth, crisp; Separately, the present invention, by nut Ultramicro-powder is broken into nut powder, has avoided nut to bake and bank up with earth middle generation Oxidation of Fat and Oils at high temperature, has also improved human body digesting and assimilating nut.
Coarse food grain food of the present invention had both retained the high nutritional labeling in coarse food grain, nut, make again through the delicate mouthfeel of expanded coarse food grain, crisp, separately, the fat content of coarse food grain and nut also obviously reduces, improve human body to food digestibility, and the instant food of the crisp food of this nut coarse food grain, convenient and swift.
To sum up, crisp food of nut coarse food grain of the present invention and preparation method thereof makes coarse food grain food nutrition general equilibrium, makes food delicate mouthfeel, crisp, has improved human body to coarse food grain food digestibility, and instant.
Below in conjunction with specific embodiment, the crisp food making method of nut coarse food grain of the present invention (each constituent weight all taking kilogram as unit) is described:
Embodiment 1
Choose food materials by the weight ratio of composition, described food materials comprise: oat 30, shelled peanut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3, after being cleaned, described oat soaks 12 hours under normal temperature, the boiling enzyme that goes out at 120 DEG C of temperature again, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Again will be described shelled peanut be dried after cleaning, more dried shelled peanut is become to particle diameter by pulverizer ultramicro grinding is the groundnut kernel powder of 15～20 microns; After more described brown rice, soybean and heart of a lotus seed benevolence being cleaned, under normal temperature, soak 3 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 20 minutes at 150 DEG C, obtain mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described groundnut kernel powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Embodiment 2
Choose food materials by the weight ratio of composition, described food materials comprise: oat 30, walnut kernel 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3, after being cleaned, described oat soaks 10 hours under normal temperature, the boiling enzyme that goes out at 120 DEG C of temperature again, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Again will be described walnut kernel be dried after cleaning, more dried walnut kernel is become to particle diameter by pulverizer ultramicro grinding is the walnut meat powder of 15～20 microns; After more described brown rice, soybean and heart of a lotus seed benevolence being cleaned, under normal temperature, soak 2 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 20 minutes at 150 DEG C, obtain mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described walnut meat powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Embodiment 3
Choose food materials by the weight ratio of composition, described food materials comprise: oat 25, SEMEN PINI KORAIENSIS and American pistachios 20, brown rice 18, soybean 12, heart of a lotus seed benevolence 12, sucrose 3 and milk powder 2, after being cleaned, described oat soaks 8 hours under normal temperature, the boiling enzyme that goes out at 110 DEG C of temperature again, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Again will be described nut be dried after cleaning, more dried SEMEN PINI KORAIENSIS and American pistachios are become to particle diameter by pulverizer ultramicro grinding is SEMEN PINI KORAIENSIS and the American pistachios powder of 15～20 microns; After more described brown rice, soybean and heart of a lotus seed benevolence being cleaned, under normal temperature, soak 2.5 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 18 minutes at 150 DEG C, obtain mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described SEMEN PINI KORAIENSIS and American pistachios powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Embodiment 4
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20, fibert 25, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 1, after described oat is cleaned, under normal temperature, soak 8 hours, then at 100 DEG C of temperature the boiling enzyme that goes out, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal; Again will be described nut be dried after cleaning, more dried fibert is become to particle diameter by pulverizer ultramicro grinding is the hazelnut powder of 15～20 microns; After more described brown rice, soybean and heart of a lotus seed benevolence being cleaned, under normal temperature, soak 3 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 15 minutes at 150 DEG C, obtain mixture puffing powder; Finally, described mixture puffing powder is cooled to normal temperature, then adds described hazelnut powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
Here description of the invention and application is illustrative, not wants scope of the present invention to limit in the above-described embodiments.Here the distortion of disclosed embodiment and change is possible, and for those those of ordinary skill in the art, the various parts of the replacement of embodiment and equivalence are known.Those skilled in the art are noted that in the situation that not departing from spirit of the present invention or substantive characteristics, and the present invention can be with other form, structure, layout, ratio, and realize with other assembly, material and parts.In the situation that not departing from the scope of the invention and spirit, can carry out other distortion and change to disclosed embodiment here.
Claims (8)
1. the crisp food of nut coarse food grain, is characterized in that, it is formulated by weight by following composition:
Oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3.
2. the crisp food of nut coarse food grain according to claim 1, is characterized in that, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
3. the crisp food of nut coarse food grain according to claim 1, is characterized in that, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
4. the crisp food of nut coarse food grain according to claim 1, is characterized in that, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
5. a preparation method for the crisp food of nut coarse food grain, is characterized in that, said method comprising the steps of:
Choose food materials by the weight ratio of composition, described food materials comprise: oat 20～30, nut 20～30, brown rice 15～20, soybean 10～15, heart of a lotus seed benevolence 10～15, sucrose 3～8 and milk powder 1～3;
After described oat is cleaned, under normal temperature, soak 8～12 hours, then at 100～120 DEG C of temperature the boiling enzyme that goes out, then be dried to water content lower than 10%; Dried oat is carried out to compression molding by tablet press machine, then be cooled to again normal temperature bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;
Will be described nut be dried after cleaning, more dried nut is become to particle diameter by pulverizer ultramicro grinding is the nut powder of 15～20 microns;
After described brown rice, soybean and heart of a lotus seed benevolence are cleaned, under normal temperature, soak 2～3 hours, the mixture of brown rice, soybean and heart of a lotus seed benevolence and oatmeal after soaking is carried out to high temperature parch expanded 15～20 minutes at 150 DEG C, obtain mixture puffing powder;
Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder fully to mix, obtain the crisp food of described nut coarse food grain.
6. the preparation method of the crisp food of nut coarse food grain according to claim 5, is characterized in that, described nut is one or more in shelled peanut, walnut kernel, American pistachios, SEMEN PINI KORAIENSIS, fibert.
7. the preparation method of the crisp food of nut coarse food grain according to claim 5, is characterized in that, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 30, brown rice 20, soybean 10, heart of a lotus seed benevolence 10, sucrose 5 and milk powder 3.
8. the preparation method of the crisp food of nut coarse food grain according to claim 5, is characterized in that, the weight ratio of the each composition of the crisp food of described nut coarse food grain is preferably:
Oat 30, nut 25, brown rice 15, soybean 15, heart of a lotus seed benevolence 15, sucrose 8 and milk powder 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410115431.2A CN103859303B (en) | 2014-03-26 | 2014-03-26 | Crisp food of a kind of nut coarse food grain and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410115431.2A CN103859303B (en) | 2014-03-26 | 2014-03-26 | Crisp food of a kind of nut coarse food grain and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859303A true CN103859303A (en) | 2014-06-18 |
| CN103859303B CN103859303B (en) | 2015-08-12 |
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| CN201410115431.2A Active CN103859303B (en) | 2014-03-26 | 2014-03-26 | Crisp food of a kind of nut coarse food grain and preparation method thereof |
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| CN104187408A (en) * | 2014-09-01 | 2014-12-10 | 苗娥 | Height increasing high-nutrition brown rice roll for children and preparation method of roll |
| CN104323122A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | All-grain nutrition powder and preparation method thereof |
| CN105795424A (en) * | 2016-03-29 | 2016-07-27 | 闭献灿 | Product capable of assisting in reducing blood lipid and preparation method of product |
| CN105831597A (en) * | 2016-04-20 | 2016-08-10 | 安徽燕之坊食品有限公司 | Nut and coarse food grain powder and preparation method thereof |
| CN106666406A (en) * | 2017-01-20 | 2017-05-17 | 安徽顶康食品有限公司 | Ready-to-eat selenium-rich waxy wheat and nut oatmeal |
| CN111374306A (en) * | 2020-03-05 | 2020-07-07 | 江西方鲜食品有限公司 | Formula and preparation method of millet, red date and medlar juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187408A (en) * | 2014-09-01 | 2014-12-10 | 苗娥 | Height increasing high-nutrition brown rice roll for children and preparation method of roll |
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| CN105831597A (en) * | 2016-04-20 | 2016-08-10 | 安徽燕之坊食品有限公司 | Nut and coarse food grain powder and preparation method thereof |
| CN106666406A (en) * | 2017-01-20 | 2017-05-17 | 安徽顶康食品有限公司 | Ready-to-eat selenium-rich waxy wheat and nut oatmeal |
| CN111374306A (en) * | 2020-03-05 | 2020-07-07 | 江西方鲜食品有限公司 | Formula and preparation method of millet, red date and medlar juice |
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| CN103859303B (en) | 2015-08-12 |
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