CN104187471A - Compound vegetable powder and preparation method thereof - Google Patents
Compound vegetable powder and preparation method thereof Download PDFInfo
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- CN104187471A CN104187471A CN201410404675.2A CN201410404675A CN104187471A CN 104187471 A CN104187471 A CN 104187471A CN 201410404675 A CN201410404675 A CN 201410404675A CN 104187471 A CN104187471 A CN 104187471A
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses compound vegetable powder and a preparation method thereof. Main materials are vegetable components and cereal components; the vegetable components comprise spinach powder, mater convolvulus powder, cabbage powder and pakchoi powder; the compound vegetable powder specifically comprises the following components in percentage by mass: 10%-30% of spinach powder, 10%-40% of mater convolvulus powder, 10%-40% of cabbage powder, 5%-30% of pakchoi powder and 20%-30% of cereal powder. The vegetable powder is obtained by drying multiple natural vegetables, carrying out superfine crushing and mixing uniformly; meanwhile the cereal components are dried for enzyme deactivation, so that the mouthfeel of the cereal germ flour is improved; the compound vegetable powder has powerful intestine moistening and bowel lubricating effects by reasonably blending multiple natural fruit and vegetable raw materials, can also fully supply various vitamins required for human bodies, meanwhile can regulate the physiological equilibrium of human bodies, and promote metabolism.
Description
Technical field
The invention belongs to health food technology field, be specifically related to a kind of composite vegetable powder and preparation method thereof.
Background technology
At present China's fruit and vegetable food total amount ranks first in the world, but the not enough national total amount of processing capacity 10%.Fruit and vegetable food, because it has stronger seasonality, provincialism and the perishable characteristic such as rot, if process not in time, preserve and sell, just easily causes economic loss.At present edible fruits and vegetables mainly be take and are eaten raw as main, follow traditional processing method simultaneously always, and as can, dried product, curing food etc., these have been difficult to satisfy the demands of consumers, and are difficult to obtain more high benefit.Therefore, the fruit and vegetable food of urgent need development of new meets the demand in market.The production of fruits and vegetables powder is at the early-stage in China, is a good approach of fruit and vegetable using deep processing.
In recent years, people's green consumption idea reaches its maturity, and the demand of fruit and vegetable is increased, and present the trend of variation, superior and convenient purification.In fruits and vegetables powder, be rich in the nutritional labeling of many needed by human body.In order to have various fruit and vegetables throughout the year, people make various fruit and vegetable products, comprising the fruits and vegetables powder that fresh fruit of vegetables is processed into.Fruits and vegetables powder is a kind of deep processed product occurring in recent years, it has kept nutrition, the local flavor of original fruit and vegetable, and the nutritional labeling of fruits and vegetables skin and core, and does not add any additive and pigment, be used as batching and processed other food, become a kind of good nutrition deep processed product.
Due to the distinct advantages of fruits and vegetables powder, make its advantage in garden stuff processing apparent.Fruits and vegetables powder moisture, lower than 6%, can extend storage period, reduces the expenses such as storage, transportation and packing.Fruits and vegetables powder process is not high to ingredient requirement, particularly the size and shape of raw material is not required, so the utilization rate of raw material is high, is processed into the range of application that can widen fruit and vegetable materials after fruits and vegetables powder.Fruits and vegetables powder also has the features such as preservation, instant and adjustability are strong.
The production of domestic fruits and vegetables powder is just at the early-stage, and the working condition of fruits and vegetables powder processing enterprise is simple, and seldom, product is coarse, local flavor is inferior, and fruits and vegetables powder particles is larger, affects mouthfeel during use for the fruits and vegetables powder kind of Development and Production.And the processing of fruits and vegetables powder is to adopt the method for pulverizing after heated-air drying mostly, during powder process due to the excess Temperature of material, destroyed the nutritional labeling of product, color and luster and local flavor, even produce burnt burnt taste, and part fruits and vegetables powder is adopt spraying to be dried and obtain, this technique flour extraction is low, make price higher, market application is limited, existing fruits and vegetables powder is mainly by cereal in addition, vegetables and fruit are made, wherein cereal is as soybean, wheat contains higher unrighted acid, physiologically active is strong, particularly fat hydrolase and lipoxidase are sneaked in fruits and vegetables powder, very easily because fermentation makes fruits and vegetables powder rotten, be unfavorable for the storage of fruits and vegetables powder, and affect pink colour of fruits and vegetables powder etc., so should not directly add in fruits and vegetables powder.
Summary of the invention
The invention provides a kind of composite vegetable powder and preparation method thereof, to solve, the mouthfeel that prior art exists is poor, nutrition easily destroyed and Cereal plumule directly add and in Vegetable powder, cause rotten problem.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of composite vegetable powder, major ingredient is vegetables component and cereal component, vegetables component comprises spinach powder, water spinach powder, cabbage powder and pakchoi powder, wherein the shared mass ratio of each component is: spinach powder 10%～30%, water spinach powder 10%～40%, cabbage powder 10%～40%, pakchoi powder 5%～30%, cereal powder 20%～30%.
Above-mentioned spinach powder comprises autumn spinach powder, overwinter spinach powder, spring spinach powder and summer spinach powder.
Above-mentioned composite vegetable powder is by multiple natural vegetables ultramicro grinding after drying, adopt the then ultramicro grinding of enzyme dry technology processing Cereal plumule of going out simultaneously, finally by each component according to shared mass ratio spinach powder 10%～30%, water spinach powder 10%～40%, cabbage powder 10%～40%, pakchoi powder 5%～30%, cereal powder 20%～30% mixes gained, and its concrete making step is as follows:
(1) raw material is selected: select the leftover bits and pieces without spinach, water spinach, cabbage and the pakchoi converted products of disease and pest, reject the part that rots, put into the indoor precooling treatment of vacuum pre-cooling, raw material is chilled to-1 ℃;
(2) clean: the sodium-chloride water solution that is first 1% with mass fraction by the vegetable raw-material of choosing soaks, then uses rinsing maching washes clean;
(3) making beating: adopt steam ironing vegetable raw-material, temperature is controlled at 60 ℃, after blanching, adopt cold water sprays to be dried, make material temperature be down to 0 ℃, adopt cutting type breaking equipment or spiral pushing device comminuting vegetables raw material, make slurry, in process, can add mass fraction is that 0.02% ascorbic acid protects look;
(4) dry: be then cooled to-25 ℃, put into freeze drying box dividing plate and freeze, solidification point is-20 ℃, freezes 1 hour, the raw material after freezing carries out lyophilization;
(5) the cereal component enzyme that goes out is processed: fresh Cereal plumule is joined in vibratory sieve, to filter out wheat bran and time powder of sneaking in germ flour; Wheat embryo after filtration is transported to goes out in enzyme drying machine, and by the Temperature Setting of drying machine leading portion, at 180 ℃～210 ℃, the Temperature Setting of back segment, at 260 ℃～270 ℃, carries out heat drying to germ flour, makes moisture lower than 5%, plays the enzyme effect of going out simultaneously;
(6) pulverize: dried granular material is put into pulverizer and is ground into powder, and granularity is controlled at below 20 orders;
(7) combination and compatibility: by the various component powders that obtain according to spinach 10%-30%, water spinach 10%-40%, cabbage 10%-40%, the mass ratio of pakchoi 5%-30% and cereal 20%-30% carries out combination and compatibility, obtains composite vegetable powder;
(7) ultramicro grinding: the Vegetable powder after combination and compatibility is carried out to ultramicro grinding, obtain the directly Vegetable powder of taking medicine after mixing with water;
(8) packing: pack, seal with composite plastic film by grade.
Nutritive index composition in component of the present invention is as follows: (take 100g as)
By the trophic analysis of above table, can obviously find out that human body necessary nutrition the present invention every day can both provide.Wherein spinach function cures mainly: nourish blood, and hemostasis, astringe yin, moisturizes.Control bleeding from five sense organs or subcutaneous tissue, have blood in stool, scurvy, quenches one's thirst and draws drink, defecates not smooth; Water spinach function cures mainly: removing toxic substances, the mushroom that mainly can detoxify is poisoning, clearing heat and cooling blood.Diuresis, is applicable to food poisoning, haematemesis nosebleed epistaxis, and hematuria, infant fetal toxin, carbuncle sore, malignant boil are swollen, erysipelas etc.Take orally or external application; Pakchoi function cures mainly: the traditional Chinese medical science thinks, pakchoi nourishing the stomach and in, bitter is slightly cold, logical intestines profit stomach.Pakchoi is rich in vitamin c and calcareous, also iron content, phosphorus, carrotene and b family vitamin etc.
Vegetable powder of the present invention by multiple natural vegetable drying after, after ultramicro grinding, mix gained, cereal component is dried to the enzyme that goes out simultaneously, improve the mouthfeel of Cereal plumule powder, after utilizing multiple natural fruit and vegetable materials rational proportion, there is the strong effect relaxing bowel, can fully supplement various needed by human body vitamin again, can regulate the physiological equilibrium of human body simultaneously, enhance metabolism.
The specific embodiment
Example 1, a kind of composite vegetable powder, major ingredient is vegetables component and cereal component, vegetables component comprises spinach powder, water spinach powder, cabbage powder and pakchoi powder, wherein the shared mass ratio of each component is: spinach powder 10%, water spinach powder 20%, cabbage powder 25%, pakchoi powder 15%, cereal powder 30%.
Above-mentioned spinach powder comprises autumn spinach powder, overwinter spinach powder, spring spinach powder and summer spinach powder.
Above-mentioned composite vegetable powder is by multiple natural vegetables ultramicro grinding after drying, adopt the then ultramicro grinding of enzyme dry technology processing Cereal plumule of going out simultaneously, finally by each component according to shared mass ratio spinach powder 10%, water spinach powder 20%, cabbage powder 25%, pakchoi powder 15%, cereal powder 30% mixes gained, and its concrete making step is as follows:
(1) raw material is selected: select the leftover bits and pieces without spinach, water spinach, cabbage and the pakchoi converted products of disease and pest, reject the part that rots, put into the indoor precooling treatment of vacuum pre-cooling 10 minutes, raw material is chilled to-1 ℃;
(2) clean: the sodium-chloride water solution that is first 1% with mass fraction by the vegetable raw-material of choosing soaks 20 minutes, then uses rinsing maching washes clean;
(3) making beating: adopt steam ironing vegetable raw-material, temperature is 60 ℃, time is 30 minutes, after blanching, adopt cold water sprays to be dried, make material temperature be down to 0 ℃, adopt cutting type breaking equipment or spiral pushing device comminuting vegetables raw material, make slurry, in process, can add mass fraction is that 0.02% ascorbic acid protects look;
(4) dry: the freeze drying box dividing plate that is then cooled to-25 ℃ freezes, and solidification point is-20 ℃, freezes 1 hour, the raw material after freezing carries out lyophilization;
(5) the cereal component enzyme that goes out is processed: fresh Cereal plumule is joined in vibratory sieve, to filter out wheat bran and time powder of sneaking in germ flour; Wheat embryo after filtration is transported to goes out in enzyme drying machine, and by the Temperature Setting of drying machine leading portion, at 180 ℃～210 ℃, the Temperature Setting of back segment, at 260 ℃～270 ℃, carries out heat drying to germ flour, makes moisture lower than 5%, plays the enzyme effect of going out simultaneously;
(6) pulverize: dried granular material is put into pulverizer and is ground into powder, and granularity is controlled at below 20 orders;
(7) combination and compatibility: by the various component powders that obtain according to spinach powder 10%, water spinach powder 20%, cabbage powder 25%, pakchoi powder 15%, the mass ratio of cereal powder 30% carries out combination and compatibility, obtains composite vegetable powder;
(7) ultramicro grinding: the Vegetable powder after combination and compatibility is carried out to ultramicro grinding, obtain the directly Vegetable powder of taking medicine after mixing with water;
(8) packing: pack, seal with composite plastic film by grade.
Example 2, a kind of composite vegetable powder, major ingredient is vegetables component and cereal component, vegetables component comprises spinach powder, water spinach powder, cabbage powder and pakchoi powder, wherein the shared mass ratio of each component is: spinach powder 30%, water spinach powder 10%, cabbage powder 30%, pakchoi powder 10%, cereal powder 20%.
Above-mentioned spinach powder comprises autumn spinach powder, overwinter spinach powder, spring spinach powder and summer spinach powder.
Above-mentioned composite vegetable powder is by multiple natural vegetables ultramicro grinding after drying, adopt the then ultramicro grinding of enzyme dry technology processing Cereal plumule of going out simultaneously, finally by each component according to shared mass ratio spinach powder 30%, water spinach powder 10%, cabbage powder 30%, pakchoi powder 10%, cereal powder 20% mixes gained, and its concrete making step is as follows:
(1) raw material is selected: select the leftover bits and pieces without spinach, water spinach, cabbage and the pakchoi converted products of disease and pest, reject the part that rots, put into the indoor precooling treatment of vacuum pre-cooling 10 minutes, raw material is chilled to-1 ℃;
(2) clean: the sodium-chloride water solution that is first 1% with mass fraction by the vegetable raw-material of choosing soaks 20 minutes, then uses rinsing maching washes clean;
(3) making beating: adopt steam ironing vegetable raw-material, temperature is 60 ℃, time is 30 minutes, after blanching, adopt cold water sprays to be dried, make material temperature be down to 0 ℃, adopt cutting type breaking equipment or spiral pushing device comminuting vegetables raw material, make slurry, in process, can add mass fraction is that 0.02% ascorbic acid protects look;
(4) dry: the freeze drying box dividing plate that is then cooled to-25 ℃ freezes, and solidification point is-20 ℃, freezes 1 hour, the raw material after freezing carries out lyophilization;
(5) the cereal component enzyme that goes out is processed: fresh Cereal plumule is joined in vibratory sieve, to filter out wheat bran and time powder of sneaking in germ flour; Wheat embryo after filtration is transported to goes out in enzyme drying machine, and by the Temperature Setting of drying machine leading portion, at 180 ℃～210 ℃, the Temperature Setting of back segment, at 260 ℃～270 ℃, carries out heat drying to germ flour, makes moisture lower than 5%, plays the enzyme effect of going out simultaneously;
(6) pulverize: dried granular material is put into pulverizer and is ground into powder, and granularity is controlled at below 20 orders;
(7) combination and compatibility: by the various component powders that obtain according to spinach powder 30%, water spinach powder 10%, cabbage powder 30%, pakchoi powder 10%, the mass ratio of cereal powder 20% carries out combination and compatibility, obtains composite vegetable powder;
(7) ultramicro grinding: the Vegetable powder after combination and compatibility is carried out to ultramicro grinding, obtain the directly Vegetable powder of taking medicine after mixing with water;
(8) packing: pack, seal with composite plastic film by grade.
Example 3, a kind of composite vegetable powder, major ingredient is vegetables component and cereal component, vegetables component comprises spinach powder, water spinach powder, cabbage powder and pakchoi powder, wherein the shared mass ratio of each component is: spinach powder 20%, water spinach powder 10%, cabbage powder 10%, pakchoi powder 30%, cereal powder 30%.
Above-mentioned spinach powder comprises autumn spinach powder, overwinter spinach powder, spring spinach powder and summer spinach powder.
Above-mentioned composite vegetable powder is by multiple natural vegetables ultramicro grinding after drying, adopt the then ultramicro grinding of enzyme dry technology processing Cereal plumule of going out simultaneously, finally by each component according to shared mass ratio spinach powder 20%, water spinach powder 10%, cabbage powder 10%, pakchoi powder 30%, cereal powder 30% mixes gained, and its concrete making step is as follows:
(1) raw material is selected: select the leftover bits and pieces without spinach, water spinach, cabbage and the pakchoi converted products of disease and pest, reject the part that rots, put into the indoor precooling treatment of vacuum pre-cooling 10 minutes, raw material is chilled to-1 ℃;
(2) clean: the sodium-chloride water solution that is first 1% with mass fraction by the vegetable raw-material of choosing soaks 20 minutes, then uses rinsing maching washes clean;
(3) making beating: adopt steam ironing vegetable raw-material, temperature is 60 ℃, time is 30 minutes, after blanching, adopt cold water sprays to be dried, make material temperature be down to 0 ℃, adopt cutting type breaking equipment or spiral pushing device comminuting vegetables raw material, make slurry, in process, can add mass fraction is that 0.02% ascorbic acid protects look;
(4) dry: the freeze drying box dividing plate that is then cooled to-25 ℃ freezes, and solidification point is-20 ℃, freezes 1 hour, the raw material after freezing carries out lyophilization;
(5) the cereal component enzyme that goes out is processed: fresh Cereal plumule is joined in vibratory sieve, to filter out wheat bran and time powder of sneaking in germ flour; Wheat embryo after filtration is transported to goes out in enzyme drying machine, and by the Temperature Setting of drying machine leading portion, at 180 ℃～210 ℃, the Temperature Setting of back segment, at 260 ℃～270 ℃, carries out heat drying to germ flour, makes moisture lower than 5%, plays the enzyme effect of going out simultaneously;
(6) pulverize: dried granular material is put into pulverizer and is ground into powder, and granularity is controlled at below 20 orders;
(7) combination and compatibility: by the various component powders that obtain according to spinach powder 20%, water spinach powder 10%, cabbage powder 10%, pakchoi powder 30%, the mass ratio of cereal powder 30% carries out combination and compatibility, obtains composite vegetable powder;
(7) ultramicro grinding: the Vegetable powder after combination and compatibility is carried out to ultramicro grinding, obtain the directly Vegetable powder of taking medicine after mixing with water;
(8) packing: pack, seal with composite plastic film by grade.
Claims (3)
1. a composite vegetable powder, it is characterized in that major ingredient is vegetables component and cereal component, vegetables component comprises spinach powder, water spinach powder, cabbage powder and pakchoi powder, wherein the shared mass ratio of each component is: spinach powder 10%～30%, water spinach powder 10%～40%, cabbage powder 10%～40%, pakchoi powder 5%～30%, cereal powder 20%～30%.
2. composite vegetable powder according to claim 1, is characterized in that spinach powder comprises autumn spinach powder, overwinter spinach powder, spring spinach powder and summer spinach powder.
3. the preparation method of composite vegetable powder claimed in claim 1, it is characterized in that by multiple natural vegetables ultramicro grinding after drying, adopt the then ultramicro grinding of enzyme dry technology processing Cereal plumule of going out simultaneously, finally by each component according to shared mass ratio spinach powder 10%～30%, water spinach powder 10%～40%, cabbage powder 10%～40%, pakchoi powder 5%～30%, cereal powder 20%～30% mixes gained, and its concrete making step is as follows:
(1) raw material is selected: select the leftover bits and pieces without spinach, water spinach, cabbage and the pakchoi converted products of disease and pest, reject the part that rots, put into the indoor precooling treatment of vacuum pre-cooling, raw material is chilled to-1 ℃;
(2) clean: the sodium-chloride water solution that is first 1% with mass fraction by the vegetable raw-material of choosing soaks, then uses rinsing maching washes clean;
(3) making beating: adopt steam ironing vegetable raw-material, temperature is controlled at 60 ℃, after blanching, adopt cold water sprays to be dried, make material temperature be down to 0 ℃, adopt cutting type breaking equipment or spiral pushing device comminuting vegetables raw material, make slurry, in process, can add mass fraction is that 0.02% ascorbic acid protects look;
(4) dry: be then cooled to-25 ℃, put into freeze drying box dividing plate and freeze, solidification point is-20 ℃, freezes 1 hour, the raw material after freezing carries out lyophilization;
(5) the cereal component enzyme that goes out is processed: fresh Cereal plumule is joined in vibratory sieve, to filter out wheat bran and time powder of sneaking in germ flour; Wheat embryo after filtration is transported to goes out in enzyme drying machine, and by the Temperature Setting of drying machine leading portion, at 180 ℃～210 ℃, the Temperature Setting of back segment, at 260 ℃～270 ℃, carries out heat drying to germ flour, makes moisture lower than 5%, plays the enzyme effect of going out simultaneously;
(6) pulverize: dried granular material is put into pulverizer and is ground into powder, and granularity is controlled at below 20 orders;
(7) combination and compatibility: by the various component powders that obtain according to spinach 10%-30%, water spinach 10%-40%, cabbage 10%-40%, the mass ratio of pakchoi 5%-30% and cereal 20%-30% carries out combination and compatibility, obtains composite vegetable powder;
(7) ultramicro grinding: the Vegetable powder after combination and compatibility is carried out to ultramicro grinding, obtain the directly Vegetable powder of taking medicine after mixing with water;
(8) packing: pack, seal with composite plastic film by grade.
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| CN104872573A (en) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | Carrot powder processing method |
| CN104921014A (en) * | 2015-06-18 | 2015-09-23 | 江南大学 | Natural edible plant micro powder product capable of improving nutrient releasing efficiency and eating safety and preparation method of natural edible plant micro powder product |
| CN104938996A (en) * | 2015-05-29 | 2015-09-30 | 兴化市绿禾食品有限公司 | Potato flour processing method |
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| CN106900926B (en) * | 2017-03-09 | 2019-09-10 | 华中农业大学 | A kind of processing method using summer and autumn fresh tea leaves production green tea powder |
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| CN107319418A (en) * | 2017-07-25 | 2017-11-07 | 福建沈佳有机农业科技发展有限公司 | One kind is without layering freeze-dried vegetable powder and preparation method thereof |
| CN107751880A (en) * | 2017-11-28 | 2018-03-06 | 济南大学 | A kind of dust composition and preparation method of the improvement enteric microorganism containing prebiotics |
| CN110521973A (en) * | 2019-09-23 | 2019-12-03 | 上海应用技术大学 | A kind of cabbage nutrition powder capsule and preparation method thereof |
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