CN104397677A - 一种杏鲍菇晶的制作方法 - Google Patents
一种杏鲍菇晶的制作方法 Download PDFInfo
- Publication number
- CN104397677A CN104397677A CN201410659006.XA CN201410659006A CN104397677A CN 104397677 A CN104397677 A CN 104397677A CN 201410659006 A CN201410659006 A CN 201410659006A CN 104397677 A CN104397677 A CN 104397677A
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- crystals
- crystal grain
- production method
- drying
- 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
- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 39
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 39
- 239000013078 crystal Substances 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000005469 granulation Methods 0.000 claims abstract description 7
- 230000003179 granulation Effects 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 6
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 230000000903 blocking effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010410 dusting Methods 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 239000001052 yellow pigment Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000028327 secretion Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000004211 gastric acid Anatomy 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 235000012730 carminic acid Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000012731 ponceau 4R Nutrition 0.000 description 2
- 239000004175 ponceau 4R Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种杏鲍菇晶的制作方法,属于食品加工领域。其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程。有益效果:本发明产品呈颗粒状,清香可口,具有杏鲍菇独特的风味。本产品有助于胃酸的分泌和食物的消化,软化和保护血管,降低人体中血脂和胆固醇,具有提高肌体免疫力的功能,美容祛脂,抑制癌细胞作用。操作简单,便于实施,是一种营养保健价值极高的食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种杏鲍菇晶的制作方法。
背景技术
杏鲍菇,又名刺芹侧耳,是近年来开发成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚,质地脆嫩,特别是菌柄组织致密、结实、乳白,可全部食用,且菌柄比菌盖更脆滑、爽口,被称为“平菇王”、“干贝菇”,具有愉快的杏仁香味和如鲍鱼的口感,适合保鲜、加工,深得人们的喜爱。杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用,是一种营养保健价值极高的食用菌。经相关科学验证,杏鲍菇具有以下作用:1、祛脂降压:能软化和保护血管,有降低人体中血脂和胆固醇的作用;2、提高免疫力:蛋白质是维持免疫机能最重要的营养素,为构成白血球和抗体的主要成份;3、消食:有助于胃酸的分泌和食物的消化,适宜用于治疗饮食积滞症。
新鲜杏鲍菇容易氧化,不易贮藏,用于加工成杏鲍菇晶可实现对杏鲍菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决杏鲍菇不易贮藏的问题,提供一种杏鲍菇晶的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种杏鲍菇晶的制作方法,其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程,具体操作步骤为:
A、选料:选用可溶性固形物含量达45%的浓缩杏鲍菇原汁,将红糖粉碎,过160目细筛成红糖粉,将麦芽糊精粉过120目筛备用;
B、调配:各种原料所占比重为:30%的浓杏鲍菇原汁,57%的红糖粉,12.6%糊精粉,柠檬酸0.4%,适量的食用柠檬黄色素;先将柠檬酸、柠檬黄色素分别用少许水溶化,并用纱布过滤到浓缩杏鲍菇原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为20目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为75℃的烘房干燥,持续5-6小时,直至晶粒含水量降到0.6%时停止干燥;干燥时可翻动晶粒,加速干燥进度;
E、分级、包装:杏鲍菇晶粒冷却后,用振动筛进行分级,按15目、30目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
有益效果:本发明产品呈颗粒状,清香可口,具有杏鲍菇独特的风味。本产品有助于胃酸的分泌和食物的消化,软化和保护血管,降低人体中血脂和胆固醇,具有提高肌体免疫力的功能,美容祛脂,抑制癌细胞作用。操作简单,便于实施,是一种营养保健价值极高的食品。
具体实施方式
实施例1:
一种杏鲍菇晶的制作方法,具体操作步骤为:
A、选料:选用可溶性固形物含量达30%的浓缩杏鲍菇原汁,将白砂糖粉碎,过120目细筛成白糖粉,将糊精粉过100目筛备用;
B、调配:各种原料所占比重为:16%的浓杏鲍菇原汁,70%的白糖粉,13.2%糊精粉,柠檬酸和苹果酸0.8%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩杏鲍菇原汁中,然后将全部原料倒入搅拌机内,加入少许冰糖和蜂蜜,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为12目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为65℃的烘房干燥,持续1-2小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度,干燥温度不要超过70℃,否则易出现产品褐变现象;
E、分级、包装:杏鲍菇晶粒冷却后,用振动筛进行分级,按30目、50目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
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。
实施例2:
一种杏鲍菇晶的制作方法,具体操作步骤为:
A、选料:选用可溶性固形物含量达25%的浓缩杏鲍菇原汁,将白砂糖粉碎,过130目细筛成白糖粉,将糊精粉过120目筛备用;
B、调配:各种原料所占比重为:20%的浓杏鲍菇原汁,67%的白糖粉,12.3%糊精粉,柠檬酸0.7%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩杏鲍菇原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为15目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.8厘米,拌入适量的食用柠檬香精,在温度为70℃的烘房干燥,持续5小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度,干燥温度不要超过65℃,否则易出现产品褐变现象;
E、分级、包装:杏鲍菇晶粒冷却后,用振动筛进行分级,按12目、28目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
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. 一种杏鲍菇晶的制作方法,其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程,具体操作步骤为:
A、选料:选用可溶性固形物含量达45%的浓缩杏鲍菇原汁,将红糖粉碎,过160目细筛成红糖粉,将麦芽糊精粉过120目筛备用;
B、调配:各种原料所占比重为:30%的浓杏鲍菇原汁,57%的红糖粉,12.6%糊精粉,柠檬酸0.4%,适量的食用柠檬黄色素;先将柠檬酸、柠檬黄色素分别用少许水溶化,并用纱布过滤到浓缩杏鲍菇原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为20目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为75℃的烘房干燥,持续5-6小时,直至晶粒含水量降到0.6%时停止干燥;干燥时可翻动晶粒,加速干燥进度;
E、分级、包装:杏鲍菇晶粒冷却后,用振动筛进行分级,按15目、30目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410659006.XA CN104397677A (zh) | 2014-11-19 | 2014-11-19 | 一种杏鲍菇晶的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410659006.XA CN104397677A (zh) | 2014-11-19 | 2014-11-19 | 一种杏鲍菇晶的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104397677A true CN104397677A (zh) | 2015-03-11 |
Family
ID=52635399
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410659006.XA Pending CN104397677A (zh) | 2014-11-19 | 2014-11-19 | 一种杏鲍菇晶的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104397677A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104705630A (zh) * | 2015-02-18 | 2015-06-17 | 柴华 | 杏鲍菇晶的制作方法 |
CN105248740A (zh) * | 2015-10-26 | 2016-01-20 | 胡本奎 | 一种车厘子果茶晶的制作方法 |
CN106387657A (zh) * | 2016-09-29 | 2017-02-15 | 芜湖市三山区绿色食品产业协会 | 杏鲍菇速溶晶的制作方法 |
WO2024076227A1 (es) * | 2022-10-06 | 2024-04-11 | Grupo Cannwell, S.A.P.I. De C.V. | Proceso para la obtención de sustratos con actividad terapéutica a partir del género pleurotus y composiciones que los comprenden |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005107496A1 (ja) * | 2004-05-06 | 2005-11-17 | Maruasaen Corporation | 生キノコエキス製造方法、エキス及びエキス配合物 |
CN104082821A (zh) * | 2014-06-20 | 2014-10-08 | 彭常龙 | 山楂果晶的制作方法 |
-
2014
- 2014-11-19 CN CN201410659006.XA patent/CN104397677A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005107496A1 (ja) * | 2004-05-06 | 2005-11-17 | Maruasaen Corporation | 生キノコエキス製造方法、エキス及びエキス配合物 |
CN104082821A (zh) * | 2014-06-20 | 2014-10-08 | 彭常龙 | 山楂果晶的制作方法 |
Non-Patent Citations (1)
Title |
---|
严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104705630A (zh) * | 2015-02-18 | 2015-06-17 | 柴华 | 杏鲍菇晶的制作方法 |
CN105248740A (zh) * | 2015-10-26 | 2016-01-20 | 胡本奎 | 一种车厘子果茶晶的制作方法 |
CN106387657A (zh) * | 2016-09-29 | 2017-02-15 | 芜湖市三山区绿色食品产业协会 | 杏鲍菇速溶晶的制作方法 |
WO2024076227A1 (es) * | 2022-10-06 | 2024-04-11 | Grupo Cannwell, S.A.P.I. De C.V. | Proceso para la obtención de sustratos con actividad terapéutica a partir del género pleurotus y composiciones que los comprenden |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101385827B (zh) | 中药海参养生膏及其制法 | |
CN105054167A (zh) | 一种红枣风味谷物饮料及其制备方法 | |
CN103815216A (zh) | 真空冷冻干燥果汁银耳藜麦羹及生产方法 | |
CN104082821A (zh) | 山楂果晶的制作方法 | |
CN103652692B (zh) | 一种萝卜缨营养咀嚼片及制备方法 | |
KR101552389B1 (ko) | 죽염을 이용한 초마늘 환과 그 제조방법 | |
CN104397677A (zh) | 一种杏鲍菇晶的制作方法 | |
CN104705630A (zh) | 杏鲍菇晶的制作方法 | |
KR101814170B1 (ko) | 초석잠을 포함한 건강식품 및 이의 제조방법 | |
CN106343126A (zh) | 一种牡丹灵芝巧克力的制作方法 | |
CN102204617B (zh) | 一种桑椹粉保健茶及其制备方法 | |
CN104161100A (zh) | 一种木薯柠檬饼干及其制作方法 | |
CN102771719B (zh) | 红茶珍珠米的制造工艺 | |
CN104366646A (zh) | 一种洛神花保健晶的制作方法 | |
CN104473164A (zh) | 一种蔷薇白果保健晶的加工方法 | |
CN108041428A (zh) | 一种茯苓夹心饼 | |
CN107811095A (zh) | 一种石榴红枣复合压片糖果的制备方法 | |
CN103798434A (zh) | 保健袋泡茶及其制备方法 | |
CN105167040A (zh) | 一种杏鲍菇桑椹复合固体饮料的制作方法 | |
CN105249126A (zh) | 一种杨梅复合保健晶的制作方法 | |
CN105685815A (zh) | 一种藕粉挂面及其加工方法 | |
KR20110040568A (ko) | 말뼈를 주재로 한 건강보조식품 및 그 제조방법 | |
CN102067989A (zh) | 莲子桂圆核桃粉 | |
CN105475989A (zh) | 一种杏鲍菇复合营养粉的制作方法 | |
CN104041822A (zh) | 具有保健效果的组合物及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
EXSB | Decision made by sipo to initiate substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |