CN103976414A - Core-injected lotus seed coated with chocolate and preparation method thereof - Google Patents
Core-injected lotus seed coated with chocolate and preparation method thereof Download PDFInfo
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- CN103976414A CN103976414A CN201410239052.4A CN201410239052A CN103976414A CN 103976414 A CN103976414 A CN 103976414A CN 201410239052 A CN201410239052 A CN 201410239052A CN 103976414 A CN103976414 A CN 103976414A
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- lotus seeds
- chocolate
- mass ratio
- core
- rehydration
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
The invention provides a core-injected lotus seed coated with chocolate and a preparation method thereof, relating to a core-injected lotus seed coated with chocolate and a preparation method thereof. According to the core-injected lotus seed coated with chocolate and the preparation method thereof provided by the invention, the problems that an existing lotus seed product is single in form, the lotus seed is dried and stood after being cooked to cause that the water activity is difficult to keep and further the taste is influenced, and an existing lotus seed flavor improving mode is mainly to add a coating and is limited in improving the lotus flavor because the coating is thinner relative to the radius of the lotus seed. The core-injected lotus seed coated with chocolate is prepared from a core-injected colloid, a core-removed dried lotus seed and a chocolate coating. The preparation method comprises the steps: I, preparing the core-removed dried lotus seed; II, preparing the core-injected colloid; III, preparing the chocolate coating; and IV, injecting a core, coating and drying to obtain the core-injected lotus seed coated with chocolate. The invention provides the core-injected lotus seed coated with chocolate and the preparation method thereof.
Description
Technical field
The present invention relates to note core lotus seeds of outsourcing chocolate and preparation method thereof.
Background technology
Fresh lotus seeds have higher nutritive value, and wherein protein and amino acids content is higher, and protein average content reaches 7.8%, far above being both fresh Chinese chestnut, water caltrop, gingko of hard fruit etc.In addition lotus seeds also contain the trace element such as abundant vitamin and Ca, Fe, Zn, also contain the functional components such as water-soluble polysaccharide, Flavonoid substances, alkaloid and superoxide dismutase.The nutrient of high-load make lotus seeds have anticancer, hypotensive, cardiac stimulant is calmed the nerves, nourish the effects such as qi-restoratives.
The nutritive value of lotus seeds is higher, and the product taste of lotus seeds is comparatively single at present, lacks innovation.And lotus seeds boil post-drying leave standstill, water activity is difficult to keep, and the water activity of lotus seeds is larger on mouthfeel impact, and because lotus seeds self taste is more flat, need to carry out the adjustment on local flavor to lotus seeds product, the improvement mode of lotus seeds local flavor is mainly interpolation dressing at present, because dressing is thinner with respect to the radius of lotus seeds, therefore this mode is improved limited to the taste of lotus seeds, therefore above-mentioned two effects limit the development of lotus seeds as leisure food, still need a kind of new technique to process lotus seeds, and then enrich its mouthfeel.
Summary of the invention
It is single that the present invention will solve existing lotus seeds product form, lotus seeds boil post-drying leave standstill, water activity is difficult to keep, affect mouthfeel, and the improvement mode of existing lotus seeds local flavor is mainly interpolation dressing, because dressing is thinner with respect to the radius of lotus seeds, therefore this mode is improved limited problem to the taste of lotus seeds, and note core lotus seeds of a kind of outsourcing chocolate and preparation method thereof are provided.
Note core lotus seeds for outsourcing chocolate, the note core lotus seeds that it is characterized in that a kind of outsourcing chocolate are to be made up of note core colloid, the drying lotus seeds of coring and chocolate-coated; Described note core colloid is prepared from by syrup, rehydration gelatin solution and Herba Menthae powder; Described rehydration gelatin solution is prepared from by rehydration gelatin and water; Described rehydration gelatin and the mass ratio of water are 1:(2～10); In described rehydration gelatin solution, rehydration gelatin and syrup mass ratio are 1:(5～7); Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70).
The preparation method of the note core lotus seeds of a kind of outsourcing chocolate of the present invention carries out according to the following steps:
One, the drying lotus seeds preparation of coring: by fresh lotus seed core removal, classification, obtain coring lotus seeds, by after coring lotus seeds rinsing sterilizing, be placed in temperature and be the water poach 20min～40min of 52 DEG C～58 DEG C, then the coring lotus seeds after poach are placed in to temperature and are dry 30min～60min under the condition of 47 DEG C～52 DEG C, obtain the drying lotus seeds of coring;
Two, note core colloid preparation: 1., be at 125 DEG C～135 DEG C in temperature, white granulated sugar is mixed to molten sugar with maltose, standing uniform and stable, obtain syrup; Described white granulated sugar and the mass ratio of maltose are 1:(0.3～3); 2., rehydration gelatin is mixed with water under room temperature and leaves standstill until rehydration gelatin complete swelling, be then water-bath 50min～80min in the water of 33 DEG C～37 DEG C in temperature, leave standstill uniform and stablely, obtain rehydration gelatin solution; Described rehydration gelatin and the mass ratio of water are 1:(2～10); The syrup mass ratio that in described rehydration gelatin solution, 1. rehydration gelatin and step 2 obtain is 1:(5～7); 3., be at 75 DEG C～85 DEG C in temperature, by syrup, rehydration gelatin solution and the miscible mediation of Herba Menthae powder, until with sugariness instrumentation amount solid content be 70%～90%, and temperature be at 77 DEG C～83 DEG C insulation preserve, obtain noting core colloid; Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70);
Three, chocolate-coated preparation: being at 57 DEG C～63 DEG C in temperature, by miscible to substitute of cocoa fat, cocoa power, white granulated sugar and glycerin monostearate mediation, and is that at 57 DEG C～63 DEG C, insulation is preserved in temperature, obtains chocolate-coated; Described cocoa power and the mass ratio of substitute of cocoa fat are 1:(7～9); In described cocoa power and step 3, the mass ratio of white granulated sugar is 1:(0.5～2); Described cocoa power and the mass ratio of glycerin monostearate are 1:(0.02～0.08);
Four, note core, dressing and dry: be at 77 DEG C～83 DEG C in note core temperature, to note core colloid note core in the drying lotus seeds of coring, obtain noting the drying lotus seeds of core, then be at 57 DEG C～63 DEG C in dressing temperature, by chocolate-coated dressing to note core drying lotus seeds, and be dry 20min～40min at 37 DEG C～42 DEG C in temperature, obtain the note core lotus seeds of outsourcing chocolate.
The invention has the beneficial effects as follows: the present invention is on current existing basis of lotus seeds being carried out to packaging technique, solve the problem of controlling lotus seed products water activity, extend to greatest extent the tasting time of product, and, this kind mode thinner with respect to the radius of lotus seeds for dressing improved limited problem to the taste of lotus seeds, add lotus seeds have been noted to this mode of core, make the taste of product abundanter, be easy to be accepted by more people.Note core lotus seeds and the manufacture craft thereof of the outsourcing chocolate of a kind of delicate mouthfeel, unique flavor are provided thus.The edible way of the note core lotus seeds of outsourcing chocolate is instant.Lotus nut removal lotus seeds to bitter taste changes the note core colloid with peppermint taste into, makes lotus seeds taste better abundant in removing lotus seeds bitter taste.Yellow that product inner core is translucent, be rich in gloss and elasticity, there is the distinctive fresh scent of strong peppermint, have good chewiness.Pass through sterilization treatment, under normal temperature air-proof condition, detection by microbiological indicator (comprising that flora sum≤100cfu/mL, coliform count≤1MPN/mL, pathogenic bacteria must not detect) can keep never degenerating in 2～March, under 1～6 DEG C of condition, can keep never degenerate for 5～June.Described note core colloid and syrup, obtain the best proportioning of raw material by single factor, orthogonal test, possess optimum taste.
The present invention is used for note core lotus seeds of a kind of outsourcing chocolate and preparation method thereof.
Detailed description of the invention
Detailed description of the invention one: the note core lotus seeds of a kind of outsourcing chocolate of present embodiment, the note core lotus seeds that it is characterized in that a kind of outsourcing chocolate are to be made up of note core colloid, the drying lotus seeds of coring and chocolate-coated; Described note core colloid is prepared from by syrup, rehydration gelatin solution and Herba Menthae powder; Described rehydration gelatin solution is prepared from by rehydration gelatin and water; Described rehydration gelatin and the mass ratio of water are 1:(2～10); In described rehydration gelatin solution, rehydration gelatin and syrup mass ratio are 1:(5～7); Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70).
Detailed description of the invention two: present embodiment is different from detailed description of the invention one: described syrup is prepared from by white granulated sugar and maltose; Described white granulated sugar and the mass ratio of maltose are 1:(0.3～3).Other is identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment is different from one of detailed description of the invention one or two: described chocolate-coated is prepared from by substitute of cocoa fat, cocoa power, white granulated sugar and glycerin monostearate; Described cocoa power and the mass ratio of substitute of cocoa fat are 1:(7～9); Described cocoa power and the mass ratio of white granulated sugar are 1:(0.5～2); Described cocoa power and the mass ratio of glycerin monostearate are 1:(0.02～0.08).Other is identical with detailed description of the invention one or two.
Detailed description of the invention four: the preparation method of the note core lotus seeds of a kind of outsourcing chocolate described in present embodiment, specifically carries out according to following steps:
One, the drying lotus seeds preparation of coring: by fresh lotus seed core removal, classification, obtain coring lotus seeds, by after coring lotus seeds rinsing sterilizing, be placed in temperature and be the water poach 20min～40min of 52 DEG C～58 DEG C, then the coring lotus seeds after poach are placed in to temperature and are dry 30min～60min under the condition of 47 DEG C～52 DEG C, obtain the drying lotus seeds of coring;
Two, note core colloid preparation: 1., be at 125 DEG C～135 DEG C in temperature, white granulated sugar is mixed to molten sugar with maltose, standing uniform and stable, obtain syrup; Described white granulated sugar and the mass ratio of maltose are 1:(0.3～3); 2., rehydration gelatin is mixed with water under room temperature and leaves standstill until rehydration gelatin complete swelling, be then water-bath 50min～80min in the water of 33 DEG C～37 DEG C in temperature, leave standstill uniform and stablely, obtain rehydration gelatin solution; Described rehydration gelatin and the mass ratio of water are 1:(2～10); The syrup mass ratio that in described rehydration gelatin solution, 1. rehydration gelatin and step 2 obtain is 1:(5～7); 3., be at 75 DEG C～85 DEG C in temperature, by syrup, rehydration gelatin solution and the miscible mediation of Herba Menthae powder, until with sugariness instrumentation amount solid content be 70%～90%, and temperature be at 77 DEG C～83 DEG C insulation preserve, obtain noting core colloid; Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70);
Three, chocolate-coated preparation: being at 57 DEG C～63 DEG C in temperature, by miscible to substitute of cocoa fat, cocoa power, white granulated sugar and glycerin monostearate mediation, and is that at 57 DEG C～63 DEG C, insulation is preserved in temperature, obtains chocolate-coated; Described cocoa power and the mass ratio of substitute of cocoa fat are 1:(7～9); In described cocoa power and step 3, the mass ratio of white granulated sugar is 1:(0.5～2); Described cocoa power and the mass ratio of glycerin monostearate are 1:(0.02～0.08);
Four, note core, dressing and dry: be at 77 DEG C～83 DEG C in note core temperature, to note core colloid note core in the drying lotus seeds of coring, obtain noting the drying lotus seeds of core, then be at 57 DEG C～63 DEG C in dressing temperature, by chocolate-coated dressing to note core drying lotus seeds, and be dry 20min～40min at 37 DEG C～42 DEG C in temperature, obtain the note core lotus seeds of outsourcing chocolate.
The beneficial effect of present embodiment is: present embodiment is on current existing basis of lotus seeds being carried out to packaging technique, solve the problem of controlling lotus seed products water activity, extend to greatest extent the tasting time of product, and, this kind mode thinner with respect to the radius of lotus seeds for dressing improved limited problem to the taste of lotus seeds, add lotus seeds have been noted to this mode of core, make the taste of product abundanter, be easy to be accepted by more people.Note core lotus seeds and the manufacture craft thereof of the outsourcing chocolate of a kind of delicate mouthfeel, unique flavor are provided thus.The edible way of the note core lotus seeds of outsourcing chocolate is instant.Lotus nut removal lotus seeds to bitter taste changes the note core colloid with peppermint taste into, makes lotus seeds taste better abundant in removing lotus seeds bitter taste.Yellow that product inner core is translucent, be rich in gloss and elasticity, there is the distinctive fresh scent of strong peppermint, have good chewiness.Pass through sterilization treatment, under normal temperature air-proof condition, detection by microbiological indicator (comprising that flora sum≤100cfu/mL, coliform count≤1MPN/mL, pathogenic bacteria must not detect) can keep never degenerating in 2～March, under 1～6 DEG C of condition, can keep never degenerate for 5～June.Described note core colloid and syrup, obtain the best proportioning of raw material by repetition test, possess optimum taste.
Described note core and dressing, note core colloid and syrup consumption, depending on lotus seeds situation, do not limit concrete consumption.
Detailed description of the invention five: present embodiment is different from detailed description of the invention four: the white granulated sugar of step 2 described in 1. and the mass ratio of maltose are 1:1.Other is identical with detailed description of the invention four.
Detailed description of the invention six: present embodiment is different from one of detailed description of the invention four or five: the syrup mass ratio that in the rehydration gelatin solution of step 2 described in 2., 1. rehydration gelatin and step 2 obtain is 1:6; The rehydration gelatin of step 2 described in 2. and the mass ratio of water are 1:3.Other is identical with detailed description of the invention four or five.
Detailed description of the invention seven: present embodiment is different from one of detailed description of the invention four to six: the Herba Menthae powder of step 2 described in 3. and the mass ratio of syrup are 1:60.Other is identical with detailed description of the invention four to six.
Detailed description of the invention eight: present embodiment is different from one of detailed description of the invention four to seven: the mass ratio of the cocoa power described in step 3 and substitute of cocoa fat is 1:8.Other is identical with detailed description of the invention four to seven.
Detailed description of the invention nine: present embodiment is different from one of detailed description of the invention four to eight: in the cocoa power described in step 3 and step 3, the mass ratio of white granulated sugar is 1:1.Other is identical with detailed description of the invention four to eight.
Detailed description of the invention ten: present embodiment is different from one of detailed description of the invention four to nine: the mass ratio of the cocoa power described in step 3 and glycerin monostearate is 1:0.05.Other is identical with detailed description of the invention four to nine.
Adopt following examples to verify beneficial effect of the present invention:
Embodiment:
The preparation method of the note core lotus seeds of a kind of outsourcing chocolate described in the present embodiment, specifically carries out according to following steps:
One, the drying lotus seeds preparation of coring: by fresh lotus seed core removal, classification, obtain coring lotus seeds, by after coring lotus seeds rinsing sterilizing, be placed in temperature and be the water poach 40min of 55 DEG C, then the coring lotus seeds after poach are placed in to temperature and are dry 50min under the condition of 50 DEG C, obtain the drying lotus seeds of coring;
Two, note core colloid preparation: 1., be at 130 DEG C in temperature, 700g white granulated sugar is mixed to molten sugar with 500g maltose, standing uniform and stable, obtain syrup; 2., 130g rehydration gelatin is mixed with 260g water under room temperature and leaves standstill until rehydration gelatin complete swelling, be then water-bath 50min in the water of 35 DEG C in temperature, leave standstill uniform and stablely, obtain rehydration gelatin solution; 3., be at 80 DEG C in temperature, by syrup, rehydration gelatin solution and the miscible mediation of 30g Herba Menthae powder, until with sugariness instrumentation amount solid content be 80%, and temperature be at 60 DEG C insulation preserve, obtain noting core colloid;
Three, chocolate-coated preparation: being at 60 DEG C in temperature, by 1600g substitute of cocoa fat, 200g cocoa power, 200g white granulated sugar and the miscible mediation of 100g glycerin monostearate, and is that at 4 DEG C, insulation is preserved in temperature, obtains chocolate-coated;
Four, note core, dressing and dry: be at 80 DEG C in note core temperature, to note core colloid note core in the drying lotus seeds of coring, obtain noting the drying lotus seeds of core, then be at 60 DEG C in dressing temperature, by chocolate-coated dressing to note core drying lotus seeds, and be dry 50min at 40 DEG C in temperature, obtain the note core lotus seeds of outsourcing chocolate.
Yellow that product inner core is translucent, be rich in gloss and elasticity, there is the distinctive fresh scent of strong peppermint, have good chewiness.
Pass through sterilization treatment, under normal temperature air-proof condition, detection by microbiological indicator (comprising that flora sum≤100cfu/mL, coliform count≤1MPN/mL, pathogenic bacteria must not detect) can keep never degenerating in 2 months, under 1 DEG C of condition, can keep never degenerating for 5 months.
Claims (10)
1. note core lotus seeds for outsourcing chocolate, the note core lotus seeds that it is characterized in that a kind of outsourcing chocolate are to be made up of note core colloid, the drying lotus seeds of coring and chocolate-coated; Described note core colloid is prepared from by syrup, rehydration gelatin solution and Herba Menthae powder; Described rehydration gelatin solution is prepared from by rehydration gelatin and water; Described rehydration gelatin and the mass ratio of water are 1:(2～10); In described rehydration gelatin solution, rehydration gelatin and syrup mass ratio are 1:(5～7); Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70).
2. the note core lotus seeds of a kind of outsourcing chocolate according to claim 1, is characterized in that described syrup is prepared from by white granulated sugar and maltose; Described white granulated sugar and the mass ratio of maltose are 1:(0.3～3).
3. the note core lotus seeds of a kind of outsourcing chocolate according to claim 1, is characterized in that described chocolate-coated is prepared from by substitute of cocoa fat, cocoa power, white granulated sugar and glycerin monostearate; Described cocoa power and the mass ratio of substitute of cocoa fat are 1:(7～9); Described cocoa power and the mass ratio of white granulated sugar are 1:(0.5～2); Described cocoa power and the mass ratio of glycerin monostearate are 1:(0.02～0.08).
4. the method for the note core lotus seeds of preparation a kind of outsourcing chocolate claimed in claim 1, is characterized in that a kind of preparation method of note core lotus seeds of outsourcing chocolate is prepared according to following steps:
One, the drying lotus seeds preparation of coring: by fresh lotus seed core removal, classification, obtain coring lotus seeds, by after coring lotus seeds rinsing sterilizing, be placed in temperature and be the water poach 20min～40min of 52 DEG C～58 DEG C, then the coring lotus seeds after poach are placed in to temperature and are dry 30min～60min under the condition of 47 DEG C～52 DEG C, obtain the drying lotus seeds of coring;
Two, note core colloid preparation: 1., be at 125 DEG C～135 DEG C in temperature, white granulated sugar is mixed to molten sugar with maltose, standing uniform and stable, obtain syrup; Described white granulated sugar and the mass ratio of maltose are 1:(0.3～3); 2., rehydration gelatin is mixed with water under room temperature and leaves standstill until rehydration gelatin complete swelling, be then water-bath 50min～80min in the water of 33 DEG C～37 DEG C in temperature, leave standstill uniform and stablely, obtain rehydration gelatin solution; Described rehydration gelatin and the mass ratio of water are 1:(2～10); The syrup mass ratio that in described rehydration gelatin solution, 1. rehydration gelatin and step 2 obtain is 1:(5～7); 3., be at 75 DEG C～85 DEG C in temperature, by syrup, rehydration gelatin solution and the miscible mediation of Herba Menthae powder, until with sugariness instrumentation amount solid content be 70%～90%, and temperature be at 77 DEG C～83 DEG C insulation preserve, obtain noting core colloid; Described Herba Menthae powder and the mass ratio of syrup are 1:(50～70);
Three, chocolate-coated preparation: being at 57 DEG C～63 DEG C in temperature, by miscible to substitute of cocoa fat, cocoa power, white granulated sugar and glycerin monostearate mediation, and is that at 57 DEG C～63 DEG C, insulation is preserved in temperature, obtains chocolate-coated; Described cocoa power and the mass ratio of substitute of cocoa fat are 1:(7～9); In described cocoa power and step 3, the mass ratio of white granulated sugar is 1:(0.5～2); Described cocoa power and the mass ratio of glycerin monostearate are 1:(0.02～0.08);
Four, note core, dressing and dry: be at 77 DEG C～83 DEG C in note core temperature, to note core colloid note core in the drying lotus seeds of coring, obtain noting the drying lotus seeds of core, then be at 57 DEG C～63 DEG C in dressing temperature, by chocolate-coated dressing to note core drying lotus seeds, and be dry 20min～40min at 37 DEG C～42 DEG C in temperature, obtain the note core lotus seeds of outsourcing chocolate.
5. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, the mass ratio that it is characterized in that the white granulated sugar described in step 2 1. and maltose is 1:1.
6. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, is characterized in that the syrup mass ratio that in the rehydration gelatin solution described in step 2 2., 1. rehydration gelatin and step 2 obtain is 1:6; The rehydration gelatin of step 2 described in 2. and the mass ratio of water are 1:3.
7. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, the mass ratio that it is characterized in that the Herba Menthae powder described in step 2 3. and syrup is 1:60.
8. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, the mass ratio that it is characterized in that the cocoa power described in step 3 and substitute of cocoa fat is 1:8.
9. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, the mass ratio that it is characterized in that white granulated sugar in the cocoa power described in step 3 and step 3 is 1:1.
10. the preparation method of the note core lotus seeds of a kind of outsourcing chocolate according to claim 4, the mass ratio that it is characterized in that the cocoa power described in step 3 and glycerin monostearate is 1:0.05.
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| CN201410239052.4A CN103976414B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of note core lotus seeds of outsourcing chocolate |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108009A (en) * | 2007-08-17 | 2008-01-23 | 湖南粒粒珍湘莲有限公司 | Technique of preparing swelling lotus seed |
| CN101485357A (en) * | 2009-03-02 | 2009-07-22 | 中国农业大学 | Instant lotus seed and preparation method thereof |
| CN101933551A (en) * | 2010-06-29 | 2011-01-05 | 深圳市润谷食品有限公司 | Candy and preparation method thereof |
| WO2012017451A1 (en) * | 2010-08-03 | 2012-02-09 | Sanjeev Khandelwal | A bio-stabilized resveratrol formulation |
| CN103393047A (en) * | 2013-07-31 | 2013-11-20 | 连城县福农食品有限公司 | Preparation process of chocolate sweet potato balls |
-
2014
- 2014-05-30 CN CN201410239052.4A patent/CN103976414B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108009A (en) * | 2007-08-17 | 2008-01-23 | 湖南粒粒珍湘莲有限公司 | Technique of preparing swelling lotus seed |
| CN101485357A (en) * | 2009-03-02 | 2009-07-22 | 中国农业大学 | Instant lotus seed and preparation method thereof |
| CN101933551A (en) * | 2010-06-29 | 2011-01-05 | 深圳市润谷食品有限公司 | Candy and preparation method thereof |
| WO2012017451A1 (en) * | 2010-08-03 | 2012-02-09 | Sanjeev Khandelwal | A bio-stabilized resveratrol formulation |
| CN103393047A (en) * | 2013-07-31 | 2013-11-20 | 连城县福农食品有限公司 | Preparation process of chocolate sweet potato balls |
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| CN103976414B (en) | 2016-01-20 |
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