CN104621453A - Flour with refreshing pawpaw and wine flavor and preparation method of flour - Google Patents
Flour with refreshing pawpaw and wine flavor and preparation method of flour Download PDFInfo
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- CN104621453A CN104621453A CN201510067033.2A CN201510067033A CN104621453A CN 104621453 A CN104621453 A CN 104621453A CN 201510067033 A CN201510067033 A CN 201510067033A CN 104621453 A CN104621453 A CN 104621453A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 20
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 244000189799 Asimina triloba Species 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 235000014101 wine Nutrition 0.000 title abstract 2
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000003814 drug Substances 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 10
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000931705 Cicada Species 0.000 claims abstract description 7
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 7
- 235000003956 Luffa Nutrition 0.000 claims abstract description 7
- 244000050983 Luffa operculata Species 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 240000006432 Carica papaya Species 0.000 claims description 16
- 239000000428 dust Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 230000001835 salubrious effect Effects 0.000 claims description 9
- 240000007164 Salvia officinalis Species 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000005412 red sage Nutrition 0.000 claims description 7
- 241000304531 Allium macrostemon Species 0.000 claims description 6
- 235000017317 Fortunella Nutrition 0.000 claims description 6
- 240000005702 Galium aparine Species 0.000 claims description 6
- 235000014820 Galium aparine Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 241001480055 Quercus mongolica Species 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 241000612118 Samolus valerandi Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000009288 screen filtration Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 2
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 2
- 235000020939 nutritional additive Nutrition 0.000 abstract 2
- 235000004332 Citrus madurensis Nutrition 0.000 abstract 1
- 235000007438 Citrus mitis Nutrition 0.000 abstract 1
- 241000736305 Marsilea quadrifolia Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses flour with refreshing pawpaw and wine flavor. The flour is prepared from the following materials in parts by weight: 140-160 parts of wheat in the filling period, 4-6 parts of nutritional additives, 23-24 parts of green juice powder, 4-6 parts of sorghum rice, 14-15 parts of apricots, 13-14 parts of dry red wine, 8-10 parts of calamondin orange, 9-15 parts of ham, 15-17 parts of green pawpaw blocks, 4-6 parts of corn steep liquor, 2-4 parts of mashed garlic, 10-20 parts of broad bean paste, 0.4-1.1 parts of salvia miltiorrhiza, 1-2 parts of radix glehniae, 0.7-1.7 parts of basil, 1.6-2.7 parts of folium quercidentaatae, 1.4-2.2 parts of four-leaf clover, 0.7-1 part of periostracum cicada and 1-2 parts of luffa leaves. The flour disclosed by the invention is mellow and delicious, and the wheat in the filling period is adopted as the material, so that the flour prepared by the wheat in the filling period is high and richest in nutritional-component content; due to addition of the components such as the ham and the green pawpaw blocks in the formula, the nutritional components are enriched; due to addition of a nutritional additive, the nutrition of the flour is enriched and the flour has unique milk fragrance; due to addition of the traditional-Chinese-medicine components such as the salvia miltiorrhiza and the radix glehniae, the effects of clearing away the heart fire and eliminating restlessness, nourishing blood and calming nerves, promoting qi and activating blood circulation and tonifying both qi and blood can be achieved, so that the flour is beneficial to the health of a human body.
Description
Technical field
The present invention relates to a kind of health-care flour, particularly relate to a kind of salubrious pawpaw aroma flour and preparation method thereof.
Background technology
Conventional flours is a kind of powder worn into by wheat, is one of modal raw-food material.By the number of protein content in flour, Strong flour, Self-raising flour and without gluten flour can be divided into, the use of flour is a lot, therefore existing have special bread flour, dumpling flour, cracker meal etc. in the market, all prepare different flour according to change protein content, gluten value, but in order to improve constantly the nutritive value of conventional flours, just need for conventional flours supplements how better nutriment.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of salubrious pawpaw aroma flour and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of salubrious pawpaw aroma flour, be made up of the raw material of following weight portion:
Pustulation period wheat 140-160, nourishing additive agent 4-6, green juice powder 23-24, sorghum rice 4-6, apricot 14-15, claret 13-14, kumquat 8-10, meat of ham 9-15, green papaya block 15-17, corn steep liquor 4-6, mashed garlic 2-4, thick broad-bean sauce 10-20, red sage root 0.4-1.1, radix glehniae 1-2, sweet basil 0.7-1.7, Mongolian oak leaf 1.6-2.7, bunge bedstraw herb 1.4-2.2, cicada slough 0.7-1, luffa leaf 1-2;
Described nourishing additive agent is made up of following raw materials in part by weight: agate card 1.3-1.8, Allium macrostemon 1.8-1.9, folium lycii 2-2.3, dried rhizome of rehmannia 1.4-2, mulberry juice 1-2, QQ sugar 5-7, fermented glutinous rice juice 5-6, milk 15-20; Preparation method is: concentrated after the flooding of (1) Jiang Maka, Allium macrostemon, folium lycii, dried rhizome of rehmannia 7-9 times amount, more spray-dried, obtains traditional Chinese medicine powder; (2) mix by mulberry juice and QQ sugar and be placed in bowl, more together insert water proof in food steamer and fumigate and melt completely to QQ sugar, obtain QQ syrup, taking-up is dried in the air cool; Fresh milk is put into pot and is boiled, and take out through the white filtered through gauze of bilayer, filtrate poured in QQ syrup, stir, add fermented glutinous rice juice after cooling, the rim of a bowl aluminium foil is sealed; (3) on aluminium foil, prick several hole, put into pot, add lid Steam by water bath 8-10 minute, together put into baking box again after taking-up, 150 DEG C of baking 6-10 minute, refrigeration ten minutes after taking out, then dry abrasive dust, last and traditional Chinese medicine powder merges, and to obtain final product.
The preparation method of described a kind of salubrious pawpaw aroma flour, is characterized in that, comprise the following steps:
(1) red sage root, radix glehniae, sweet basil, Mongolian oak leaf, bunge bedstraw herb, cicada slough, the luffa leaf water heating of 7-9 times amount are extracted, by extract spraying dry, obtain traditional Chinese medicine powder;
(2) the pustulation period wheat cleaning impurity elimination of 50% is got by weight, add water infiltration 4-5 hour, then water mill after this wheat and green papaya block being mixed, obtain wheat slurry, spray-dried, obtain wheat starch, other half pustulation period wheat is directly dried abrasive dust after cleaning impurity elimination, and merge with wheat starch, stand-by;
(3) kumquat is placed in mixer and stirs into pureed, then admixes traditional Chinese medicine powder, obtains fragrant paste; Meat of ham is clean cuts into slices, and is placed on steamer, and after evenly one deck perfume paste smeared by brush, fumigate to ripe with claret, obtain meat of ham, oven dry abrasive dust is stand-by;
(4) sorghum rice is cleaned and is drained, and is blended into corn steep liquor, after mixing and stirring, enters to coil stand-by; Apricot is cleaned double and is cut, and removing almond, inserts each apricot recess the sorghum rice handled well, and evenly put on steamer, steam to rice ripe, takes out material in pot, collects sorghum rice, and oven dry abrasive dust is stand-by;
(5) abrasive dust is dried in mashed garlic, thick broad-bean sauce mixing;
(6) step (2)-(5) gained material and leftover materials are added mixer by above-mentioned weight portion, after stirring, with 100-150 object screen filtration, finally pack, put in storage, to obtain final product.
Advantage of the present invention is:
Flour sweet-smelling of the present invention is delicious, and raw material adopts pustulation period wheat, and this period, wheaten flour nutrient composition content was the highest, also abundant; Meat of ham, green papaya block composition is added in formula, enrich nutritional labeling, the interpolation of nourishing additive agent, enriched flour nutrition, made rich unique milk fragrance, add simultaneously the red sage root, radix glehniae, etc. traditional Chinese medicine ingredients, can be cleared away heart-fire relieving restlessness, nourishing blood and tranquilization, the promoting flow of qi and blood circulation, qi and blood is same to be mended, useful health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of salubrious pawpaw aroma flour, be made up of the raw material of following weight portion (jin):
Pustulation period wheat 140, nourishing additive agent 6, green juice powder 24, sorghum rice 4, apricot 15, claret 13, kumquat 10, meat of ham 15, green papaya block 15-17, corn steep liquor 4, mashed garlic 4, thick broad-bean sauce 10, the red sage root 0.4, radix glehniae 1, sweet basil 0.7, Mongolian oak leaf 1.6, bunge bedstraw herb 1.4, cicada slough 0.7, luffa leaf 1;
Described nourishing additive agent is made up of following raw materials in part by weight: agate card 1.3, Allium macrostemon 1.8, folium lycii 2, the dried rhizome of rehmannia 1.4, mulberry juice 1, QQ sugar 5, fermented glutinous rice juice 6, milk 20; Preparation method is: (1) Jiang Maka, Allium macrostemon, folium lycii, the dried rhizome of rehmannia concentrate with after the flooding of 7 times amount, more spray-dried, obtain traditional Chinese medicine powder; (2) mix by mulberry juice and QQ sugar and be placed in bowl, more together insert water proof in food steamer and fumigate and melt completely to QQ sugar, obtain QQ syrup, taking-up is dried in the air cool; Fresh milk is put into pot and is boiled, and take out through the white filtered through gauze of bilayer, filtrate poured in QQ syrup, stir, add fermented glutinous rice juice after cooling, the rim of a bowl aluminium foil is sealed; (3) on aluminium foil, prick several hole, put into pot, add lid Steam by water bath 8 minutes, together put into baking box again after taking-up, 150 DEG C of bakings 6 minutes, refrigeration ten minutes after taking out, then dry abrasive dust, last and traditional Chinese medicine powder merges, and to obtain final product.
A preparation method for salubrious pawpaw aroma flour, comprises the following steps:
(1) red sage root, radix glehniae, sweet basil, Mongolian oak leaf, bunge bedstraw herb, cicada slough, the luffa leaf water heating of 7 times amount are extracted, by extract spraying dry, obtain traditional Chinese medicine powder;
(2) the pustulation period wheat cleaning impurity elimination of 50% is got by weight, add water infiltration 5 hours, then water mill after this wheat and green papaya block being mixed, obtain wheat slurry, spray-dried, obtain wheat starch, other half pustulation period wheat is directly dried abrasive dust after cleaning impurity elimination, and merge with wheat starch, stand-by;
(3) kumquat is placed in mixer and stirs into pureed, then admixes traditional Chinese medicine powder, obtains fragrant paste; Meat of ham is clean cuts into slices, and is placed on steamer, and after evenly one deck perfume paste smeared by brush, fumigate to ripe with claret, obtain meat of ham, oven dry abrasive dust is stand-by;
(4) sorghum rice is cleaned and is drained, and is blended into corn steep liquor, after mixing and stirring, enters to coil stand-by; Apricot is cleaned double and is cut, and removing almond, inserts each apricot recess the sorghum rice handled well, and evenly put on steamer, steam to rice ripe, takes out material in pot, collects sorghum rice, and oven dry abrasive dust is stand-by;
(5) abrasive dust is dried in mashed garlic, thick broad-bean sauce mixing;
(6) step (2)-(5) gained material and leftover materials are added mixer by above-mentioned weight portion, after stirring, with 150 object screen filtrations, finally pack, put in storage, to obtain final product.
Claims (2)
1. a salubrious pawpaw aroma flour, is characterized in that being made up of the raw material of following weight portion: pustulation period wheat 140-160, nourishing additive agent 4-6, green juice powder 23-24, sorghum rice 4-6, apricot 14-15, claret 13-14, kumquat 8-10, meat of ham 9-15, green papaya block 15-17, corn steep liquor 4-6, mashed garlic 2-4, thick broad-bean sauce 10-20, red sage root 0.4-1.1, radix glehniae 1-2, sweet basil 0.7-1.7, Mongolian oak leaf 1.6-2.7, bunge bedstraw herb 1.4-2.2, cicada slough 0.7-1, luffa leaf 1-2;
Described nourishing additive agent is made up of following raw materials in part by weight: agate card 1.3-1.8, Allium macrostemon 1.8-1.9, folium lycii 2-2.3, dried rhizome of rehmannia 1.4-2, mulberry juice 1-2, QQ sugar 5-7, fermented glutinous rice juice 5-6, milk 15-20; Preparation method is: concentrated after the flooding of (1) Jiang Maka, Allium macrostemon, folium lycii, dried rhizome of rehmannia 7-9 times amount, more spray-dried, obtains traditional Chinese medicine powder; (2) mix by mulberry juice and QQ sugar and be placed in bowl, more together insert water proof in food steamer and fumigate and melt completely to QQ sugar, obtain QQ syrup, taking-up is dried in the air cool; Fresh milk is put into pot and is boiled, and take out through the white filtered through gauze of bilayer, filtrate poured in QQ syrup, stir, add fermented glutinous rice juice after cooling, the rim of a bowl aluminium foil is sealed; (3) on aluminium foil, prick several hole, put into pot, add lid Steam by water bath 8-10 minute, together put into baking box again after taking-up, 150 DEG C of baking 6-10 minute, refrigeration ten minutes after taking out, then dry abrasive dust, last and traditional Chinese medicine powder merges, and to obtain final product.
2. the preparation method of a kind of salubrious pawpaw aroma flour as claimed in claim 1, is characterized in that, comprise the following steps:
(1) red sage root, radix glehniae, sweet basil, Mongolian oak leaf, bunge bedstraw herb, cicada slough, the luffa leaf water heating of 7-9 times amount are extracted, by extract spraying dry, obtain traditional Chinese medicine powder;
(2) the pustulation period wheat cleaning impurity elimination of 50% is got by weight, add water infiltration 4-5 hour, then water mill after this wheat and green papaya block being mixed, obtain wheat slurry, spray-dried, obtain wheat starch, other half pustulation period wheat is directly dried abrasive dust after cleaning impurity elimination, and merge with wheat starch, stand-by;
(3) kumquat is placed in mixer and stirs into pureed, then admixes traditional Chinese medicine powder, obtains fragrant paste; Meat of ham is clean cuts into slices, and is placed on steamer, and after evenly one deck perfume paste smeared by brush, fumigate to ripe with claret, obtain meat of ham, oven dry abrasive dust is stand-by;
(4) sorghum rice is cleaned and is drained, and is blended into corn steep liquor, after mixing and stirring, enters to coil stand-by; Apricot is cleaned double and is cut, and removing almond, inserts each apricot recess the sorghum rice handled well, and evenly put on steamer, steam to rice ripe, takes out material in pot, collects sorghum rice, and oven dry abrasive dust is stand-by;
(5) abrasive dust is dried in mashed garlic, thick broad-bean sauce mixing;
(6) step (2)-(5) gained material and leftover materials are added mixer by above-mentioned weight portion, after stirring, with 100-150 object screen filtration, finally pack, put in storage, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510067033.2A CN104621453A (en) | 2015-02-10 | 2015-02-10 | Flour with refreshing pawpaw and wine flavor and preparation method of flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510067033.2A CN104621453A (en) | 2015-02-10 | 2015-02-10 | Flour with refreshing pawpaw and wine flavor and preparation method of flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621453A true CN104621453A (en) | 2015-05-20 |
Family
ID=53201102
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510067033.2A Pending CN104621453A (en) | 2015-02-10 | 2015-02-10 | Flour with refreshing pawpaw and wine flavor and preparation method of flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN104621453A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535601A (en) * | 2013-11-01 | 2014-01-29 | 合肥市财锦食品有限公司 | Pawpaw and coarse cereals fried flour and preparation method thereof |
| CN103689332A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Sweet osmanthus-fermented glutinous rice flour and preparation method thereof |
| CN104171825A (en) * | 2014-07-09 | 2014-12-03 | 青阳县南阳米业有限公司 | Pawpaw health flour and preparation method thereof |
| CN104171850A (en) * | 2014-07-18 | 2014-12-03 | 凤台县永丰面业有限公司 | Mild-calming and nerve-soothing health flour and preparation method thereof |
-
2015
- 2015-02-10 CN CN201510067033.2A patent/CN104621453A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535601A (en) * | 2013-11-01 | 2014-01-29 | 合肥市财锦食品有限公司 | Pawpaw and coarse cereals fried flour and preparation method thereof |
| CN103689332A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Sweet osmanthus-fermented glutinous rice flour and preparation method thereof |
| CN104171825A (en) * | 2014-07-09 | 2014-12-03 | 青阳县南阳米业有限公司 | Pawpaw health flour and preparation method thereof |
| CN104171850A (en) * | 2014-07-18 | 2014-12-03 | 凤台县永丰面业有限公司 | Mild-calming and nerve-soothing health flour and preparation method thereof |
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Application publication date: 20150520 |
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