CN104431666A - Preparation method of corn bran dietary fiber gel food - Google Patents
Preparation method of corn bran dietary fiber gel food Download PDFInfo
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- CN104431666A CN104431666A CN201310436565.XA CN201310436565A CN104431666A CN 104431666 A CN104431666 A CN 104431666A CN 201310436565 A CN201310436565 A CN 201310436565A CN 104431666 A CN104431666 A CN 104431666A
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- maize peel
- gel food
- pectin
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- 240000008042 Zea mays Species 0.000 title claims abstract description 57
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 15
- 235000005822 corn Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 title 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 abstract description 48
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 239000001508 potassium citrate Substances 0.000 claims abstract description 16
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 16
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 16
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 42
- 235000009973 maize Nutrition 0.000 claims description 42
- 239000007788 liquid Substances 0.000 claims description 30
- 238000010298 pulverizing process Methods 0.000 claims description 18
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 16
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 16
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 229920002494 Zein Polymers 0.000 claims description 8
- 239000005019 zein Substances 0.000 claims description 8
- 229940093612 zein Drugs 0.000 claims description 8
- 238000009833 condensation Methods 0.000 claims description 7
- 230000005494 condensation Effects 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims 3
- 238000011049 filling Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 230000035764 nutrition Effects 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 19
- 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 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000304405 Sedum burrito Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a corn bran dietary fiber gel food and a preparation method thereof. The preparation method comprises the following steps: roughly crushing corn bran to obtain corn bran flour; immersing the corn bran flour into softened water in a ratio of 1 to 5 for 12 hours; grinding a mixture by a high-precision wet-process ultrafine homogenizer to obtain a corn fiber solution; heating the corn fiber solution and adding citric acid; maintaining the temperature of the solution at 80-90 DEG C; adding a pectin solution and sufficiently and uniformly mixing; then adding a potassium citrate solution and a calcium dihydrogen phoshate solution; finally, adding fructo-oligosaccharide and cooling to obtain the gel food; and carrying out pasteurization treatment on the product, and packaging and then carrying out cold storage.
Description
Technical field:
The present invention relates to a kind of gel food, what be specifically related to is corn wrapper fibre gel food.
Background technology:
Corn is the cereal crop that mankind's processing and utilization is maximum, corn producing industry fast development in recent years, and corn processing accessory substance is grown with each passing day, and according to investigations, the accessory substance that China processes corn every year and produces can reach hundreds of thousands ton.If the big byproduct of quantity carries out abandoning or simply utilizing, the waste of resource will be caused, and contaminated environment.Be rich in a large amount of dietary fibers in maize peel, digestive system can be kept healthy, strengthen the effects such as the incidence of disease of immunocompetence, reduction cholesterol and reduction angiocardiopathy, therefore will be used fully to the dietary fiber in maize peel.
Pectin is widely used in field of food, is applied in jam, jelly, fruit juice, candy and bakery product mainly as gel.Soybean peel prepares pectin as the accessory substance in soybean processing process, and its cost is far smaller than business pectin, therefore has very large advantage.
At present, the developmental research present situation of gel food is main still based on soft sweets, jelly and red bean jelly goods; Its most of goods are all cause bad impact containing high heat, high sugar, the higher fatty acid health on human body.
Summary of the invention:
Goal of the invention: interacted by cmaize peel food fibre and soy pectin, good to eat gel food easy to prepare, product has reduction cholesterol, reduces cardiovascular disease incidence rate and strengthen immunocompetence effect.
Technical scheme of the present invention is:
1. maize peel slurries preparation
Crushing maize skin, crosses 60 mesh sieves after pulverizing, is then mixed with demineralized water by the maize peel tentatively pulverized, and leaves standstill 8 hours, obtains maize peel slurries;
2. maize peel homogeneous slurry
Maize peel slurries are put into the high-accuracy Wet ultrafine grinding machine of QDGX-18 and carry out homogeneous;
3. the preparation of gel food
Take potassium citrate, citric acid, soy pectin, calcium dihydrogen phosphate and FOS respectively in proportion, corn slurries are put into digester and carries out infusion, add citric acid, when temperature reaches more than 80 DEG C, add FOS, when soluble solid content reaches 60%, add pectin, potassium citrate and calcium dihydrogen phosphate, continue heating when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the demoulding after its abundant condensation, obtains gel food;
4. sterilization
The material such as mould, packing box all needs sterilizing 15min at 121 DEG C;
5. pack, seal
Load rapidly in the carton after sterilization by the cmaize peel food fibre gel food after the demoulding, namely sealing obtains finished product.
The concrete mode that technology is implemented
The pulverizing of maize peel:
Preliminary pulverizing: take 500 ~ 1000kg maize peel and pour in the omnipotent boulder crusher of WCSJ-20 and tentatively pulverize, then pour in container by the maize peel tentatively pulverized, injects the demineralized water of 2500 ~ 5000L, ceaselessly stirs with mixer.
Ultramicro grinding: the maize peel feed liquid (solid-liquid ratio is 1:3 ~ 1:5) of the preliminary pulverizing be stirred moved in micronizer and carry out ultramicro grinding, obtains the final feed liquid (solid-liquid ratio is 1:3 ~ 1:5) thoroughly pulverized.
Pectin 80 ~ 200kg potassium citrate 8 ~ 20kg citric acid 4 ~ 15kg calcium dihydrogen phosphate 7.2 ~ 10kg FOS 1500 ~ 3500kg
The maize peel feed liquid of preparation is put into digester and carries out infusion, add citric acid 4 ~ 15kg, when temperature reaches 80 DEG C ~ 90 DEG C, add FOS, when soluble solid content reaches 60%, add the pectin 80 ~ 200kg, potassium citrate 8 ~ 20kg and the calcium dihydrogen phosphate 7.2 ~ 10kg that have dissolved, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtains gel food.
Beneficial effect: corn fiber gel food of the present invention is easy to produce.Fragrant and sweet in mouthfeel, cholesterol can be reduced in physiological action, reduce cardiovascular disease incidence rate and strengthen immunocompetence effect; Secondly, zein fiber and the soy pectin gel strength formed that interacts is high, and cost is low, instead of selling at exorbitant prices in the past, the gel that gel effect is bad.
Accompanying drawing explanation
Fig. 1 is zein fiber gel food production technological process.
Detailed description of the invention:
Embodiment 1
The pulverizing of maize peel:
Preliminary pulverizing: take 1000kg maize peel and pour in the omnipotent boulder crusher of WCSJ-20 and tentatively pulverize, then pour in container by the maize peel tentatively pulverized, injects the demineralized water of 5000L, ceaselessly stirs with mixer.
Ultramicro grinding: the maize peel feed liquid (solid-liquid ratio is 1: 5) of the preliminary pulverizing be stirred poured in micronizer and carry out ultramicro grinding, obtains the final feed liquid (solid-liquid ratio is 1:5) thoroughly pulverized.
Pectin 200kg potassium citrate 20kg citric acid 15kg calcium dihydrogen phosphate 10kg FOS 3500kg
The maize peel feed liquid of preparation is put into digester and carries out infusion, add citric acid 15kg, when temperature reaches 80 DEG C, add FOS, when soluble solid content reaches 60%, add the pectin 200kg, potassium citrate 20kg and the calcium dihydrogen phosphate 10kg that have dissolved, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtains gel food.
Embodiment 2
The pulverizing of maize peel:
Preliminary pulverizing: take 500kg maize peel and pour in the omnipotent boulder crusher of WCSJ-20 and tentatively pulverize, then pour in container by the maize peel tentatively pulverized, injects the demineralized water of 2500L, ceaselessly stirs with mixer.
Ultramicro grinding: the maize peel feed liquid (solid-liquid ratio is 1: 5) of the preliminary pulverizing be stirred poured in micronizer and carry out ultramicro grinding, obtains the final feed liquid (solid-liquid ratio is 1:5) thoroughly pulverized.
Pectin 80kg potassium citrate 8kg citric acid 4kg calcium dihydrogen phosphate 7.2kg FOS 1500kg
The maize peel feed liquid of preparation is put into digester and carries out infusion, add citric acid 4kg, when temperature reaches 80 DEG C, add FOS, when soluble solid content reaches 60%, add the pectin 80kg, potassium citrate 8kg and the calcium dihydrogen phosphate 7.2kg that have dissolved, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtains gel food.
Embodiment 3
The pulverizing of maize peel:
Preliminary pulverizing: take 1000kg maize peel and pour in the omnipotent boulder crusher of WCSJ-20 and tentatively pulverize, then pour in container by the maize peel tentatively pulverized, injects the demineralized water of 5000L, ceaselessly stirs with mixer.
Ultramicro grinding: the maize peel feed liquid (solid-liquid ratio is 1:5) of the preliminary pulverizing be stirred poured in micronizer and carry out ultramicro grinding, obtains the final feed liquid (solid-liquid ratio is 1:5) thoroughly pulverized.
Pectin 200kg potassium citrate 20kg citric acid 15kg calcium dihydrogen phosphate 10kg FOS 3500kg
The maize peel feed liquid of preparation is put into digester and carries out infusion, add citric acid 15kg, when temperature reaches 90 DEG C, add FOS, when soluble solid content reaches 60%, add the pectin 200kg, potassium citrate 20kg and the calcium dihydrogen phosphate 10kg that have dissolved, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtains gel food.
Embodiment 4
The pulverizing of maize peel:
Preliminary pulverizing: take 500kg maize peel and pour in the omnipotent boulder crusher of WCSJ-20 and tentatively pulverize, then pour in container by the maize peel tentatively pulverized, injects the demineralized water of 2500L, ceaselessly stirs with mixer.
Ultramicro grinding: the maize peel feed liquid (solid-liquid ratio is 1:5) of the preliminary pulverizing be stirred poured in micronizer and carry out ultramicro grinding, obtains the final feed liquid (solid-liquid ratio is 1:5) thoroughly pulverized.
Pectin 80kg potassium citrate 8kg citric acid 4kg calcium dihydrogen phosphate 7.2kg FOS 1500kg
The maize peel feed liquid of preparation is put into digester and carries out infusion, add citric acid 4kg, when temperature reaches 90 DEG C, add FOS, when soluble solid content reaches 60%, add the pectin 80kg, potassium citrate 8kg and the calcium dihydrogen phosphate 7.2kg that have dissolved, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtains gel food.
Claims (5)
1. zein fiber gel food and preparation method thereof, is characterized in that concrete steps are as follows:
1.1 tentatively pulverize
Maize peel is put into the omnipotent boulder crusher of WCSJ-20 and is tentatively pulverized, and crossing 60 mesh sieves, then being mixed with removing demineralized water 1: 3 ~ 1: 5 by the maize peel tentatively pulverized after pulverizing, is placed in the refrigerator of 4 DEG C and leaves standstill 8 hours, obtains maize peel feed liquid;
1.2 ultramicro grinding
The maize peel feed liquid of the preliminary pulverizing be stirred is poured in the high-accuracy Wet ultrafine grinding machine of QDGX-18 and carry out ultramicro grinding, obtain the final feed liquid thoroughly pulverized;
1.3 zein fiber preparations
Get potassium citrate 8 ~ 20kg respectively in proportion, citric acid 4 ~ 15kg, pectin 80 ~ 200kg, calcium dihydrogen phosphate 7.2 ~ 10kg and FOS 1500 ~ 3500kg, the maize peel feed liquid of acquisition is put into digester and carries out infusion, add citric acid, treat that temperature reaches 80 DEG C ~ 90 DEG C, add FOS, when soluble solid content reaches 60%, add pectin, potassium citrate and calcium dihydrogen phosphate, continue heating to take the dish out of the pot when soluble solid content reaches 65%, well-done slurries are injected in food die rapidly, the size of mould is 3cm × 1.5cm × 1cm, the demoulding after its abundant condensation, obtain gel food,
1.4 sterilization
The material such as mould, packing box all needs sterilizing 15min at 121 DEG C, and other filling machines can use after all needing to carry out passed examination;
1.5 packagings, sealing
Corn dietary fiber gel food after the demoulding is encased in the carton after sterilization, carries out sealing namely obtaining finished product with sealing machine.
2. zein fiber gel food extracting method according to claim 1, it is characterized in that: with maize peel, FOS dietary fiber, pectin and distilled water for primary raw material, make gel food with health role, maize peel and distilled water are as follows respectively according to Weight computation: maize peel 500 ~ 1000kg, demineralized water 2500 ~ 5000kg, pectin 80 ~ 200kg, potassium citrate 8 ~ 20kg, citric acid 4 ~ 15kg, calcium dihydrogen phosphate 7.2 ~ 10kg, FOS 1500 ~ 3500kg.
3. zein fiber gel food extracting method according to claim 1, is characterized in that: the solid-liquid ratio of maize peel and distilled water is 1: 3 ~ 1: 5; Coarse crushing 30 order ~ 60 order, more than ultramicro grinding 200 order.
4. zein fiber gel food extracting method according to claim 1, is characterized in that: temperature will control, at 80 DEG C ~ 90 DEG C, to make it abundant dissolving.
5. zein fiber gel food extracting method according to claim 1, is characterized in that: add a large amount of dietary fiber FOSs in its food, and add nutrition fortifier calcium dihydrogen phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310436565.XA CN104431666B (en) | 2013-09-16 | 2013-09-16 | A kind of preparation method of cmaize peel food fibre gel food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310436565.XA CN104431666B (en) | 2013-09-16 | 2013-09-16 | A kind of preparation method of cmaize peel food fibre gel food |
Publications (2)
| Publication Number | Publication Date |
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| CN104431666A true CN104431666A (en) | 2015-03-25 |
| CN104431666B CN104431666B (en) | 2017-08-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856010A (en) * | 2015-04-23 | 2015-08-26 | 河南栖美生物科技有限公司 | Preparation method for olive cellulose colloid |
| CN105011178A (en) * | 2015-08-25 | 2015-11-04 | 河北香道食品有限公司 | Method for preparing dietary fiber pulp through wet processing type ultrafine grinding |
| CN113040373A (en) * | 2021-04-15 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Preparation method of health-care edible bird-shaped bamboo fungus food |
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| CN1649511A (en) * | 2002-04-05 | 2005-08-03 | 爱科来株式会社 | Gel food |
| CN101606714A (en) * | 2009-07-20 | 2009-12-23 | 福州市食品工业研究所 | Prescription of modified dietary fiber jelly and preparation method thereof |
| CN102228297A (en) * | 2011-05-23 | 2011-11-02 | 福建省水产研究所 | Beverage with kelp polysaccharide dietary fiber gel particles and preparation method thereof |
| CN102919481A (en) * | 2012-11-15 | 2013-02-13 | 钟春燕 | Candy rich in dietary fiber |
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2013
- 2013-09-16 CN CN201310436565.XA patent/CN104431666B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1649511A (en) * | 2002-04-05 | 2005-08-03 | 爱科来株式会社 | Gel food |
| CN101606714A (en) * | 2009-07-20 | 2009-12-23 | 福州市食品工业研究所 | Prescription of modified dietary fiber jelly and preparation method thereof |
| CN102228297A (en) * | 2011-05-23 | 2011-11-02 | 福建省水产研究所 | Beverage with kelp polysaccharide dietary fiber gel particles and preparation method thereof |
| CN102919481A (en) * | 2012-11-15 | 2013-02-13 | 钟春燕 | Candy rich in dietary fiber |
Non-Patent Citations (1)
| Title |
|---|
| 何东平等: "《粮油食品》", 30 June 2014 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856010A (en) * | 2015-04-23 | 2015-08-26 | 河南栖美生物科技有限公司 | Preparation method for olive cellulose colloid |
| CN105011178A (en) * | 2015-08-25 | 2015-11-04 | 河北香道食品有限公司 | Method for preparing dietary fiber pulp through wet processing type ultrafine grinding |
| CN113040373A (en) * | 2021-04-15 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Preparation method of health-care edible bird-shaped bamboo fungus food |
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| CN104431666B (en) | 2017-08-25 |
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