CN105029371A - Preparation method of flavored corn paste - Google Patents
Preparation method of flavored corn paste Download PDFInfo
- Publication number
- CN105029371A CN105029371A CN201510525816.0A CN201510525816A CN105029371A CN 105029371 A CN105029371 A CN 105029371A CN 201510525816 A CN201510525816 A CN 201510525816A CN 105029371 A CN105029371 A CN 105029371A
- Authority
- CN
- China
- Prior art keywords
- corn
- enzymolysis liquid
- enzymolysis
- concentrated
- preparation
- 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.)
- Granted
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 81
- 240000008042 Zea mays Species 0.000 title claims abstract description 78
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 78
- 235000005822 corn Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 51
- 235000015067 sauces Nutrition 0.000 claims description 31
- 241000220215 Moringa Species 0.000 claims description 27
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 241000482268 Zea mays subsp. mays Species 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 208000001130 gallstones Diseases 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000179886 Moringa oleifera Species 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 2
- 210000004369 blood Anatomy 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 201000001883 cholelithiasis Diseases 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241000219099 Parthenocissus quinquefolia Species 0.000 description 1
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 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
Abstract
The invention discloses a preparation method of flavored corn paste. The method comprises the following steps: carrying out enzymolysis on raw materials by different enzymes, mixing and concentrating; and adding syrup and wort, decocting into paste and filling, so as to prepare the flavored corn paste. According to the preparation method of the corn paste disclosed by the invention, corn stigma is added as a raw material, so that the nutrient elements and the functional health components of the corn paste are improved; and the corn paste has the effects of preventing gallstones, hypertension and diabetes. According to the preparation method of the corn paste disclosed by the invention, moringa oleifera enzymatic hydrolysate is added; and high fructose corn syrup, wort and the like are subjected to the decocting process so that the choppy taste of the corn stigma is removed; the obtained corn paste has a unique flavor of sweet corn, and cannot be compared with common sweet corn paste; and in addition, horseradish tree leaves with the efficacies of lowering blood sugar, lowering blood lipid and blood pressure and resisting tumors are added and supplemented with the corn stigma, so that the efficacies of the corn paste are further improved.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of local flavor corn sauce.
Background technology
Corn is the important cereal crops of China, and resource is very abundant.Corn is mainly used to be processed to the product such as popcorn and corn flour.Patent CN103652813A discloses a kind of method corn processing being become corn sweet paste, corn sauce is a kind of deep working method of corn, the shelf life of corn can be extended, this invention also adds the extract of the Chinese medicines such as peppermint, Poria cocos, cassia twig, radix ampelopsis, improve the functional of corn sauce, but whether the use of Chinese medicine needs the health considering user to be suitable for, and therefore market is subject to certain restrictions.
Corn stigma is style and the column cap of corn, and it contains the multiple bioactive ingredients such as flavones, inositol, sterol, possesses effect that is hypoglycemic, anticancer and enhancing immunologic function, and importantly corn stigma is a kind of new food resource.But corn stigma has certain jerky taste when edible, cause mouthfeel not good, be badly in need of solving.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of local flavor corn sauce is provided.
For achieving the above object, the preparation method of the local flavor corn sauce that the present invention relates to, comprises the following steps:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30-45 DEG C of enzymolysis 0.5-1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2-4 times of distilled water mixing, is heated to 60-90 DEG C of lixiviate 1-2h, then adds 0.1wt% protease hydrolyzed, in 30-45 DEG C of enzymolysis 1-3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate is concentrated into dry matter content and reaches 55-65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2-0.5;
(4) endure sauce: concentrated enzymolysis liquid adds HFCS, concentrated wort, be then heated to 85-95 DEG C under stirring condition, and condensing reflux insulation 6-12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are: 1:0.3-0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1-0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Wherein, be describedly concentratedly that cryogenic vacuum concentrates, constant-pressure and high-temperature concentrate in one;
Described HFCS is F42 or F55;
Described concentrated wort dry matter content is 70-75wt%.
The preparation method of corn sauce provided by the invention, adds corn stigma as raw material, promotes nutrient and the functional health composition of corn sauce, makes it the effect possessing prevention gall stone, hypertension and diabetes.
In the preparation method of corn sauce provided by the invention, add Moringa enzymolysis liquid, and HFCS and brewer's wort etc. are through enduring sauce technique, not removing only the jerky taste of corn stigma, and obtain corn sauce and possess unique corn local flavor, be that general corn sweet paste is incomparable.In addition, possess the adding of leaf of Moringa of hypoglycemic, lipopenicillinase, step-down, antitumor efficacy, complement each other with corn stigma, promote effect of corn sauce further.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30 DEG C of enzymolysis 1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2 times of distilled water mixing, is heated to 60 DEG C of lixiviate 2h, then adds 0.1wt% protease hydrolyzed, in 30 DEG C of enzymolysis 3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate cryogenic vacuum is concentrated into dry matter content and reaches 55wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F42), concentrated wort (dry matter content 70wt%), is then heated to 85 DEG C under stirring condition, and condensing reflux insulation 12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.3; Described concentrated enzymolysis liquid and concentrated wort are 1:0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Embodiment 2:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 45 DEG C of enzymolysis 0.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 4 times of distilled water mixing, is heated to 90 DEG C of lixiviate 1h, then adds 0.1wt% protease hydrolyzed, in 45 DEG C of enzymolysis h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate constant-pressure and high-temperature is concentrated into dry matter content and reaches 65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.5;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F55), concentrated wort (dry matter content 75wt%), is then heated to 95 DEG C under stirring condition, and condensing reflux insulation 6h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Embodiment 3:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 40 DEG C of enzymolysis 1h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 3 times of distilled water mixing, is heated to 80 DEG C of lixiviate 1.5h, then adds 0.1wt% protease hydrolyzed, in 40 DEG C of enzymolysis 2h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate cryogenic vacuum is concentrated into dry matter content and reaches 60wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.4;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F42), concentrated wort (dry matter content 72wt%), is then heated to 90 DEG C under stirring condition, and condensing reflux insulation 10h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.4; Described concentrated enzymolysis liquid and concentrated wort are 1:0.2 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Claims (4)
1. a preparation method for local flavor corn sauce, is characterized in that comprising the following steps:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30-45 DEG C of enzymolysis 0.5-1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2-4 times of distilled water mixing, is heated to 60-90 DEG C of lixiviate 1-2h, then adds 0.1wt% protease hydrolyzed, in 30-45 DEG C of enzymolysis 1-3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate is concentrated into dry matter content and reaches 55-65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2-0.5;
(4) endure sauce: concentrated enzymolysis liquid adds HFCS, concentrated wort, be then heated to 85-95 DEG C under stirring condition, and condensing reflux insulation 6-12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are: 1:0.3-0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1-0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
2. the preparation method of local flavor corn sauce according to claim 1, it is characterized in that described being concentratedly that cryogenic vacuum concentrates, constant-pressure and high-temperature concentrate in one.
3. the preparation method of local flavor corn sauce according to claim 1, is characterized in that described HFCS is F42 or F55.
4. the preparation method of local flavor corn sauce according to claim 1, is characterized in that described concentrated wort dry matter content is 70-75wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525816.0A CN105029371B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of local flavor corn sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525816.0A CN105029371B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of local flavor corn sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105029371A true CN105029371A (en) | 2015-11-11 |
| CN105029371B CN105029371B (en) | 2017-10-24 |
Family
ID=54436821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525816.0A Active CN105029371B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of local flavor corn sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029371B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262621A (en) * | 2016-08-25 | 2017-01-04 | 方莉 | A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid |
| CN106418447A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Ginkgo seed seasoning flour paste and making method thereof |
| CN107334026A (en) * | 2017-08-26 | 2017-11-10 | 安徽阜南常晖食品有限公司 | A kind of clearing away summerheat gumbo corn juice beverage |
| CN113142542A (en) * | 2021-02-25 | 2021-07-23 | 仇俊鹏 | Fermented seasoning sauce using grains as raw materials, preparation method and application |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1132693A (en) * | 1997-07-23 | 1999-02-09 | Sanei Toka Kk | Enzymolytic product of corn protein and its production |
| CN102845789A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Ginkgo jam and its preparation method |
| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
| CN103393084A (en) * | 2013-07-22 | 2013-11-20 | 赵青娇 | Preparation method of fresh sweet corn chili sauce |
| CN103535696A (en) * | 2013-10-23 | 2014-01-29 | 吉林农业大学 | High-fiber maize-flavored sauce and production method thereof |
| CN103564393A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Lobster-flavored chaffy dish dipping sauce and preparation method thereof |
| CN103652813A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Corn sweet paste |
| CN103932163A (en) * | 2014-04-14 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Corn and tomato sauce |
| CN104824625A (en) * | 2015-04-16 | 2015-08-12 | 陈小洁 | Corn and tomato sauce |
| CN104824499A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Preparation method of jam containing wax apples |
-
2015
- 2015-08-25 CN CN201510525816.0A patent/CN105029371B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1132693A (en) * | 1997-07-23 | 1999-02-09 | Sanei Toka Kk | Enzymolytic product of corn protein and its production |
| CN102845789A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Ginkgo jam and its preparation method |
| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
| CN103393084A (en) * | 2013-07-22 | 2013-11-20 | 赵青娇 | Preparation method of fresh sweet corn chili sauce |
| CN103564393A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Lobster-flavored chaffy dish dipping sauce and preparation method thereof |
| CN103535696A (en) * | 2013-10-23 | 2014-01-29 | 吉林农业大学 | High-fiber maize-flavored sauce and production method thereof |
| CN103652813A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Corn sweet paste |
| CN103932163A (en) * | 2014-04-14 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Corn and tomato sauce |
| CN104824625A (en) * | 2015-04-16 | 2015-08-12 | 陈小洁 | Corn and tomato sauce |
| CN104824499A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Preparation method of jam containing wax apples |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262621A (en) * | 2016-08-25 | 2017-01-04 | 方莉 | A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid |
| CN106418447A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Ginkgo seed seasoning flour paste and making method thereof |
| CN107334026A (en) * | 2017-08-26 | 2017-11-10 | 安徽阜南常晖食品有限公司 | A kind of clearing away summerheat gumbo corn juice beverage |
| CN113142542A (en) * | 2021-02-25 | 2021-07-23 | 仇俊鹏 | Fermented seasoning sauce using grains as raw materials, preparation method and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105029371B (en) | 2017-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103891896B (en) | A kind of tribute chrysanthemum Chinese wolfberry tea | |
| CN104366640B (en) | A kind of preparation method of Auricularia polycose beverage | |
| CN104783128B (en) | A kind of Citrus Steamed fish juice and preparation method thereof | |
| CN107099428A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus polypeptide fruit wine | |
| CN105029371A (en) | Preparation method of flavored corn paste | |
| CN102618413B (en) | Production method of traditional Chinese medicine alcoholic drink | |
| KR20140064552A (en) | Grain syrup comprising rice ipguk and method for preparing the same | |
| CN104450396A (en) | Preparation method of glutinous rice wine | |
| CN105996028A (en) | Ginger extract, ginger fiber and preparation method of ginger extract and ginger fiber | |
| CN105685961A (en) | Method of preparing instant Tremella powder through microwave-assisted compound enzyme process | |
| CN104798919A (en) | Preparation method for novel liupao tea with various effects | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN103349322A (en) | Method for enzymolysis liquefying of sweet potatoes to prepare concentrated juice | |
| CN105145870A (en) | Pre-seasoned peanut oil convenient to cook and preparation method of pre-seasoned peanut oil | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN104694363A (en) | Preparation method of Anji white tea/wild oat tea wine | |
| CN104782852A (en) | Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea | |
| CN104152321A (en) | Preparation method for fructus phyllanthi Baijiu | |
| CN110951574A (en) | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium | |
| CN102776090A (en) | Brewing method using medium-dry mulberry | |
| CN105010685A (en) | Instant coffee prepared from corn silk and preparation method of instant coffee | |
| CN103815399A (en) | Processing method of Semen Celosiae-Antrodia camphorate nutrition powder | |
| CN104256360B (en) | Ganoderma health-nutrition noodles and production method thereof | |
| CN106135573A (en) | A kind of Fructus Tritici aestivi tea powder and preparation method thereof | |
| CN112625841A (en) | Preparation method of sipunculus nudus yellow wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Huang Haihu Inventor before: Fang Li |
|
| CB03 | Change of inventor or designer information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170913 Address after: Fengxian District Jinhui town Shanghai city 201404 Doo Road No. 666 Applicant after: Shanghai Hiroad Food Industry Co., Ltd. Address before: Shen Dian Cun 246000 Anhui city of Anqing Province, Yixiu District eight Ju Group No. 3 Applicant before: Fang Li |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |