CN104621673B - A kind of preparation method of instant Fructus anacardii powder - Google Patents
A kind of preparation method of instant Fructus anacardii powder Download PDFInfo
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- CN104621673B CN104621673B CN201510033426.1A CN201510033426A CN104621673B CN 104621673 B CN104621673 B CN 104621673B CN 201510033426 A CN201510033426 A CN 201510033426A CN 104621673 B CN104621673 B CN 104621673B
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- 239000000843 powder Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 5
- 102000011632 Caseins Human genes 0.000 claims abstract description 5
- 108010076119 Caseins Proteins 0.000 claims abstract description 5
- 108010010803 Gelatin Proteins 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229920000159 gelatin Polymers 0.000 claims abstract description 5
- 239000008273 gelatin Substances 0.000 claims abstract description 5
- 235000019322 gelatine Nutrition 0.000 claims abstract description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 5
- 235000010445 lecithin Nutrition 0.000 claims abstract description 5
- 239000000787 lecithin Substances 0.000 claims abstract description 5
- 229940067606 lecithin Drugs 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 5
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 5
- 238000000265 homogenisation Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000693997 Anacardium Species 0.000 description 1
- 235000001271 Anacardium Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the preparation method of a kind of instant Fructus anacardii powder, belong to vegetable protein solid beverage field.Product processing technique is as follows: Fructus anacardii select cleaning, toast, the making beating that adds water, filter, allocate, homogenizing, spray drying, packed products.Formula used is by mass percentage: 100 parts of Fructus anacardii, white sugar 8 10 parts, sodium caseinate 23 parts, maltodextrin 30 32 parts, 68 parts of gelatin, soybean protein isolate 40 42 parts, molecule distillating monoglyceride 46 parts, beta cyclodextrin 68 parts, 46 parts of lecithin.The present invention can be effectively retained the nutrient substance of Fructus anacardii, and products obtained therefrom Fructus anacardii instant powder dissolubility is good, instant, and raw material availability is up to more than 95%.
Description
Technical field
The preparation method of a kind of instant Fructus anacardii powder, belongs to vegetable protein solid beverage field.
Background technology
Anacardium perennial tropical evergreen standard fruit-tree, is born in tropical and subtropical zone, and Brazil, India, Vietnam plant more, and in China, Fructus anacardii is mainly distributed on Hainan and Yunnan, and Guangxi, Guangdong, Fujian, Taiwan are the most all introduced a fine variety, and is one of big famous nut in the world four.Cashew kernel is nutritious, containing about 40-57% fruit oil and 21% protein.There is research display to be concentrated by the Fructus anacardii albumen of extraction, can add in food as nourishing additive agent, strengthen the nutrition of food, it is also possible to as functional food, improve the situation of the some diseases etc. that human body causes owing to lacking protein.Mostly being unsaturated fatty acid rich in fatty acid composition in oils and fats and protein, and oils and fats in Fructus anacardii, wherein oleic acid accounts for the 63.0% of total fatty acids, and linoleic acid accounts for 16.8%, is the high-grade edible oil of a kind of high nutritive value.And protein content is more than 55% in the Fructus anacardii slag after extracting oil, and the aminoacid composition A wide selection of colours and designs of protein, rich in 18 kinds of aminoacid, including 8 kinds of essential amino acids, account for the 31% of total amino acid content, account for the 25% of Fructus anacardii total protein, meet essential amino acids demand and the proportion (20%～37%) of Optimum dietary protein level that threpsology specifies, the composition of amino acid of Fructus anacardii, amino acid requirement amount with human body, human amino acid's pattern of i.e. WHO suggestion is closely, it is better than other nuts product such as Semen Juglandis, Semen Armeniacae Amarum, Semen coryli heterophyllae etc..
Fructus anacardii is particularly suitable for making various nutraceutical, but the many primary processed items based on Fructus anacardii of Fructus anacardii product currently on the market, the eating method of people is the most single, as directly edible, dry stir-fry Fructus anacardii, fried Fructus anacardii etc., traditional eating method has been difficult to meet the needs that people are growing, and traditional eating method added value of product is low, economic benefit is relatively low, and fat content higher in Fructus anacardii storage can cause Fructus anacardii easy oxidation deterioration in storage, so Fructus anacardii being carried out intensive processing become a kind of imperative development trend.Be powder product by Fructus anacardii processing, it is easier to store and take care of, will not oxidation deterioration, the simplest time edible, convenient, fast.
Summary of the invention
It is an object of the invention to provide a kind of high-quality with Fructus anacardii as primary raw material instant Fructus anacardii powder, preparation method thereof, realize particular by techniques below scheme:
(1) select full, the fresh Fructus anacardii of free from insect pests, clean up, after naturally drying, be placed in baking 40-50min in 120-130 DEG C of baking oven；
(2) weigh Fructus anacardii 100 parts by weight, use 2000-2200r/min high speed disintegrator to pulverize 20-22s, add 380-400 part pure water, 1200r/min mechanical agitation 15-20min, cross 100 mesh sieves, take filtrate A；
(3) 500-520 part pure water is weighed by weight, start stirring after being heated to 66-70 DEG C, be sequentially added into white sugar 8-10 part, sodium caseinate 2-3 part, maltodextrin 30-32 part, gelatin 6-8 part, soybean protein isolate 40-42 part, molecule distillating monoglyceride 4-6 part, beta-schardinger dextrin-6-8 part, lecithin 4-6 part, continues stirring 10-14min and obtains solution B to being completely dissolved, and mixing speed is 1200r/min；
(4) 66-70 DEG C, mixing speed be 1200r/min in the environment of A liquid at the uniform velocity stream added instillation B liquid, continue stirring 7-8min；
(5) AB mixed liquor carries out 3 emulsifyings, and the 1st time homogenization pressure is 30-35MPa, and the 2nd time homogenization pressure is 60-65MPa, and the 3rd time homogenization pressure is 35-40MPa；
(6) homogenizing gained mixed liquor is spray-dried, and prepares instant Fructus anacardii powder, is spray-dried inlet temperature and is 180-200 DEG C, and leaving air temp is 60-80 DEG C.
In order to reach preferably to prepare effect, it is 8min that A liquid at the uniform velocity stream adds instillation B liquid spent time.
Advantages of the present invention and providing the benefit that:
(1) instant Fructus anacardii powder product has the distinctive fragrance of Fructus anacardii, homogeneous grain diameter, and instant capacity is good, simply eaten, quick.
(2) instant Fructus anacardii powder good stability, is difficult to oxidation deterioration, it is to avoid Fructus anacardii is the shortcoming of easily oxidation in storage.
(3) raw material availability of instant Fructus anacardii powder product is high, reaches more than 95%, and the nutrient substance of Fructus anacardii is farthest retained.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following example.Described method is conventional method if no special instructions.Described raw material the most all can obtain from open commercial sources.
Embodiment 1
(1) select full, the fresh Fructus anacardii of free from insect pests, clean up, after naturally drying, be placed in baking 50min in 130 DEG C of baking ovens；
(2) weigh Fructus anacardii 100 parts by weight, use 2200r/min high speed disintegrator to pulverize 22s, add 400 parts of pure water, 1200r/min mechanical agitation 20min, cross 100 mesh sieves, take filtrate A；
(3) 520 parts of pure water are weighed by weight, start stirring after being heated to 70 DEG C, be sequentially added into white sugar 10 parts, sodium caseinate 3 parts, maltodextrin 32 parts, 8 parts of gelatin, soybean protein isolate 42 parts, molecule distillating monoglyceride 6 parts, beta-schardinger dextrin-8 parts, 6 parts of lecithin, continues stirring 14min and obtains solution B to being completely dissolved, and mixing speed is 1200r/min；
(4) 70 DEG C, mixing speed be 1200r/min in the environment of A liquid at the uniform velocity stream added instillation B liquid, it is 8min that stream adds the time, continues stirring 8min；
(5) AB mixed liquor carries out 3 emulsifyings, and the 1st time homogenization pressure is 35MPa, and the 2nd time homogenization pressure is 65MPa, and the 3rd time homogenization pressure is 40MPa；
(6) homogenizing gained mixed liquor is spray-dried, and prepares instant Fructus anacardii powder, and being spray-dried inlet temperature is 200 DEG C, and leaving air temp is 75-80 DEG C.
Through analyzing detection, gained instant Fructus anacardii powder aromatic flavor, size is homogeneous, and mean diameter is 9.2 um, and instant capacity is good, and is difficult to oxidation deterioration, and 25 DEG C of storage periods reach 17 months.
Embodiment 2
(1) select full, the fresh Fructus anacardii of free from insect pests, clean up, after naturally drying, be placed in baking 40min in 120 DEG C of baking ovens；
(2) weigh Fructus anacardii 100 parts by weight, use 2000r/min high speed disintegrator to pulverize 20s, add 380 parts of pure water, 1200r/min mechanical agitation 15min, cross 100 mesh sieves, take filtrate A；
(3) 500 parts of pure water are weighed by weight, start stirring after being heated to 66 DEG C, be sequentially added into white sugar 8 parts, sodium caseinate 2 parts, maltodextrin 30 parts, 6 parts of gelatin, soybean protein isolate 40 parts, molecule distillating monoglyceride 4 parts, beta-schardinger dextrin-6 parts, 4 parts of lecithin, continues stirring 10min and obtains solution B to being completely dissolved, and mixing speed is 1200r/min；
(4) 66 DEG C, mixing speed be 1200r/min in the environment of A liquid at the uniform velocity stream added instillation B liquid, it is 8min that stream adds the time, continues stirring 7min；
(5) AB mixed liquor carries out 3 emulsifyings, and the 1st time homogenization pressure is 30MPa, and the 2nd time homogenization pressure is 60MPa, and the 3rd time homogenization pressure is 35MPa；
(6) homogenizing gained mixed liquor is spray-dried, and prepares instant Fructus anacardii powder, and being spray-dried inlet temperature is 180 DEG C, and leaving air temp is 60-65 DEG C.
Through analyzing detection, gained instant Fructus anacardii powder aromatic flavor, size is homogeneous, and mean diameter is 9.1 um, and instant capacity is good, and is difficult to oxidation deterioration, and 25 DEG C of storage periods reach 17 months.
Claims (1)
1. a preparation method for instant Fructus anacardii powder, is characterized in that comprising the steps of
(1) select full, the fresh Fructus anacardii of free from insect pests, clean up, after naturally drying, be placed in baking 40-50min in 120-130 DEG C of baking oven；
(2) weigh Fructus anacardii 100 parts by weight, use 2000-2200r/min high speed disintegrator to pulverize 20-22s, add 380-400 part pure water, 1200r/min mechanical agitation 15-20min, cross 100 mesh sieves, take filtrate A；
(3) weigh 500-520 part pure water by weight, start stirring after being heated to 66-70 DEG C, be sequentially added into white sugar
8-10 part, sodium caseinate 2-3 part, maltodextrin 30-32 part, gelatin 6-8 part, soybean protein isolate 40-42 part, molecule distillating monoglyceride 4-6 part, beta-schardinger dextrin-6-8 part, lecithin 4-6 part, continues stirring 10-14min and obtains solution B to being completely dissolved, and mixing speed is 1200r/min;
(4) 66-70 DEG C, mixing speed be 1200r/min in the environment of A liquid at the uniform velocity stream added instillation B liquid, it is 8min that A liquid at the uniform velocity stream adds instillation B liquid spent time, after adding, continues stirring 7-8min；
(5) AB mixed liquor carries out 3 emulsifyings, and the 1st time homogenization pressure is 30-35MPa, and the 2nd time homogenization pressure is 60-65MPa, and the 3rd time homogenization pressure is 35-40MPa；
(6) homogenizing gained mixed liquor is spray-dried, and prepares instant Fructus anacardii powder, is spray-dried inlet temperature and is 180-200 DEG C, and leaving air temp is 60-80 DEG C.
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| CN201510033426.1A CN104621673B (en) | 2015-01-23 | 2015-01-23 | A kind of preparation method of instant Fructus anacardii powder |
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| CN201510033426.1A CN104621673B (en) | 2015-01-23 | 2015-01-23 | A kind of preparation method of instant Fructus anacardii powder |
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| CN104621673B true CN104621673B (en) | 2016-09-28 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0177140A3 (en) * | 1984-10-03 | 1988-01-07 | Ensuiko Sugar Refining Co Ltd | Food products and methods |
| CN1142922A (en) * | 1995-02-10 | 1997-02-19 | 李界生 | Cashew nut milk |
| CN1511477A (en) * | 2002-12-27 | 2004-07-14 | 中国农业大学 | Method for processing micro capsule walnut powder |
| CN102246859A (en) * | 2010-12-23 | 2011-11-23 | 东莞市德亨饮料食品有限公司 | Fructus cannabis and cashew nut milk drink and preparation method thereof |
| CN104206974A (en) * | 2014-07-31 | 2014-12-17 | 来光业 | Brain-tonifying and qi-boosting coarse grain instant-dissolving product and preparation method thereof |
-
2015
- 2015-01-23 CN CN201510033426.1A patent/CN104621673B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0177140A3 (en) * | 1984-10-03 | 1988-01-07 | Ensuiko Sugar Refining Co Ltd | Food products and methods |
| CN1142922A (en) * | 1995-02-10 | 1997-02-19 | 李界生 | Cashew nut milk |
| CN1511477A (en) * | 2002-12-27 | 2004-07-14 | 中国农业大学 | Method for processing micro capsule walnut powder |
| CN102246859A (en) * | 2010-12-23 | 2011-11-23 | 东莞市德亨饮料食品有限公司 | Fructus cannabis and cashew nut milk drink and preparation method thereof |
| CN104206974A (en) * | 2014-07-31 | 2014-12-17 | 来光业 | Brain-tonifying and qi-boosting coarse grain instant-dissolving product and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN104621673A (en) | 2015-05-20 |
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