CN105124448B - A kind of crisp piece of okra freeze-drying and preparation method - Google Patents
A kind of crisp piece of okra freeze-drying and preparation method Download PDFInfo
- Publication number
- CN105124448B CN105124448B CN201510436190.6A CN201510436190A CN105124448B CN 105124448 B CN105124448 B CN 105124448B CN 201510436190 A CN201510436190 A CN 201510436190A CN 105124448 B CN105124448 B CN 105124448B
- Authority
- CN
- China
- Prior art keywords
- okra
- parts
- solution
- freeze
- water
- 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.)
- Active
Links
- 241001075517 Abelmoschus Species 0.000 title claims abstract description 142
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000004108 freeze drying Methods 0.000 title claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 45
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 41
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 29
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 21
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 15
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000004321 preservation Methods 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims 2
- 239000004375 Dextrin Substances 0.000 claims 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 2
- 235000019425 dextrin Nutrition 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 240000004507 Abelmoschus esculentus Species 0.000 abstract description 18
- 235000003934 Abelmoschus esculentus Nutrition 0.000 abstract description 17
- 238000001035 drying Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 18
- 239000000463 material Substances 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 238000001816 cooling Methods 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 206010016654 Fibrosis Diseases 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000004761 fibrosis Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000167880 Hirundinidae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000219071 Malvaceae Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- -1 isoleucine Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- DOFAQXCYFQKSHT-SRVKXCTJSA-N Val-Pro-Pro Chemical compound CC(C)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N1[C@H](C(O)=O)CCC1 DOFAQXCYFQKSHT-SRVKXCTJSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000008828 contractile function Effects 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of okras, and crisp piece and preparation method is lyophilized, and belongs to food processing technology field.The crisp piece of okra freeze-drying of the present invention is prepared by okra powder, maltodextrin, monoglyceride, sodium carboxymethylcellulose, xanthans；The loose exquisiteness of entrance, rear taste is soft, fragrant and sweet, there is special okra taste, full of nutrition, is a kind of convenience type snacks of brand new class, possesses good market prospects.The preparation method of the present invention obtains product using okra powder as raw material using the mode of " gumbo solution elder generation freeze forming, then be freeze-dried ".In gumbo solution, the forming agent for loading okra powder forms the network support structure for having some strength；In freezing dry process, the moisture evaporation in gumbo solution forms a large amount of stomatas under the support of network support structure inside Frozen Body；To make the product of preparation on the one hand maintain complete structure, on the other hand has the mouthfeel of similar dilated product.
Description
Technical field
The present invention relates to a kind of okras, and crisp piece and preparation method is lyophilized, and belongs to food processing technology field.
Background technology
Okra（Abelmoschus esculentus L.）Belong to Malvaceae（Malvaceae）Abelmoschus
（Abelmoschus Medic）, annual herb plant also known as gumbo, kidney tonifying grass.It is a kind of with better nutritivity value
New type of health vegetables are set to the preferred vegetables of sportsman by many countries.
Contain abundant protein in okra fruit（2.5%）, 18 kinds of free amino acids（Including isoleucine, bright ammonia
Acid, lysine, methionine, cystine, alanine, histidine and arginine）, VB1, VB2, VC, VA, VE, VPP and phosphorus, iron,
The minerals such as potassium, calcium, zinc, manganese, the stickum being made of pectin and polysaccharide etc..The vitamin and calcareous energy contained in okra
Effective protection retina, it is ensured that good eyesight prevents the generation of cataract.Okra is rich in zinc, selenium and other trace elements, energy
Enhance human body cancer-resisting ability, in addition abundant Vc and Soluble Fiber, with health role to skin, skin can be made beautiful
In vain, delicate, anti-black.It is high containing potassium, low containing sodium in okra okra fruit, be conducive to the balance of body water, can reinforce urinating, enhances
Blood vessel dilatation power improves the contractile function of heart, has preferable food therapy effect to hypertension, heart disease and nephrotic, moreover it is possible to
Improve neurasthenia and the health food of insomnia and the middle-aged and the old.The mucus main component contained in okra fruit is pectin, glues
Property glycoprotein, be the covalent complex that the polysaccharide that is made of arabinose, galactolipin, rhamnose etc. is formed with protein, can be with
Enhancing Abwehrkraft des Koepers, the muscle power and endurance help digest, reduce blood fat, enhancing people have protection stomach, liver, skin and glue
Film, the effect for enhancing skin elasticity, and it is effective in cure to diseases such as gastritis, gastric ulcer, livers.
Okra introduces China from the beginning of the nineties in last century, at present our province China mainland area cultivated area relatively
Greatly, the okra kind of seed selection is also more.Fibrosis speed after the picking of okra okra fruit, mouthfeel are deteriorated rapidly；Currently, I
The okra of state's plantation is mostly used fruit and is eaten as high-grade vegetables, and processing and comprehensive utilization degree are relatively low.Wherein, it is with okra
Gumbo piece prepared by raw material is made of using tablet forming technique, and for mouthfeel similar to chewable tablets, hardness is larger, and brittleness is smaller.
Invention content
The purpose of the present invention is to provide a kind of novel okra deep processed products being prepared by okra --- and it is yellow
Gumbo shortcake piece.The present invention also provides a kind of preparation methods of okra shortcake piece.
Technical solution
A kind of okra shortcake piece, raw material include：35-45 parts of okra powders, 52.4-62.4 parts of maltodextrins, 0.5-1.5
Part monoglyceride, 0.3-0.7 parts of sodium carboxymethylcelluloses, 0.2-0.4 parts of xanthans；Described part is parts by weight, total number 100
Part.
Above-mentioned okra shortcake piece, hardness 2900-3600g, elasticity are 35-39, and deadlocked degree is 240-370；It is described hard
Degree, elasticity, deadlocked degree are measured using Texture instrument (U.S. Brookfield CT3).
Above-mentioned okra shortcake piece, it is preferred that its raw material includes 40 parts of okra powder, 58.3 parts of maltodextrin, monoglyceride 0.9
Part, 0.5 part of sodium carboxymethylcellulose, 0.3 part of xanthans.Relative to other quality proportionings of the present invention, using the optimum ratio
The quality sensory evaluation of the okra shortcake piece of preparation is more preferable.
The okra powder is dry by okra, crushes.
A kind of preparation method of okra shortcake piece, includes the following steps：
（1）Prepare raw material：35-45 parts of okra powders, 52.4-62.4 portions of maltodextrins, 0.5-1.5 parts of monoglycerides, 0.3-
0.7 part of sodium carboxymethylcellulose, 0.2-0.4 parts of xanthans；Described part is parts by weight, and total number is 100 parts；
（2）Prepare okra solution：Okra powder is dissolved in distilled water, and spare in 60 DEG C of heat preservations；
（3）Prepare molding agent solution：
Maltodextrin is dissolved in water, and 60 DEG C of water-baths are transferred to after 90 DEG C of water-bath inside holding 20min~30min
It is interior, obtain maltodextrin solution；Monoglyceride is added into maltodextrin solution, fully dissolves；Sodium carboxymethylcellulose is added, is filled
Divide dissolving；It is eventually adding xanthans, is fully dissolved；
（4）Prepare okra solution：Molding agent solution is slowly added into okra solution, then crosses colloid mill, then
Matter；
（5）Freeze-drying：Okra solution is put into mold, and freeze forming is placed on freeze-drying under the conditions of -25 DEG C
In machine, in -50 DEG C, vacuum degree 30KPa, 48h or more is freezed.
Okra shortcake piece prepared by above-mentioned preparation method, shape is complete, palatable crisp, needs gas flush packaging.
Above-mentioned preparation method, is characterized in that, using the mode of " gumbo solution elder generation freeze forming, then be freeze-dried "
Obtain product.In gumbo solution, the forming agent for loading okra powder forms the network support structure for having some strength；It is freezing
In drying process, the moisture evaporation in gumbo solution forms a large amount of stomatas under the support of network support structure inside Frozen Body；
To make the product of preparation on the one hand maintain complete structure, on the other hand has the mouthfeel of similar dilated product.It can be using cold
Be lyophilized drying method obtain okra shortcake piece it is critical that, how to be stablized and have certain support in refrigerating process
The okra solution of effect.In the present invention, maltodextrin, monoglyceride, the proportioning of sodium carboxymethylcellulose and xanthans, dosage with
And prepare the order of addition of each ingredient during molding agent solution so that the okra of preparation is solution-stabilized, in refrigerating process
It is not in layering；Forming agent is enable to form the support construction for having some strength inside okra solution, in okra
After solution moisture content testing evaporation, Frozen Body shape invariance is maintained；Be not in can not be molded, the problem that product is frangible.In addition, of the invention
Using okra powder as raw material, rather than okra, it is to reduce okra fibrosis counterpart to a certain extent
The influence of sense.
Above-mentioned preparation method, it is preferred that the granularity of okra powder is 40 mesh or more.It is prepared under this optimum condition
The mouthfeel of okra shortcake piece is more preferably fine and smooth.
Above-mentioned preparation method, it is preferred that the number for crossing colloid mill is 2-3 times, and each time is 2min；It is laggard to cross colloid mill
Row homogeneous, homogenization pressure 25Mpa, the liquid properties that the method comes out are more stable, even particle distribution, and liquid condition is steady
Fixed, product is apparent fine and closely woven orderly.
Above-mentioned preparation method, the dosage of water, in unless otherwise specified solid-liquid ratio be 1:1.5.
In the present invention, the okra powder is dry by okra, crushes.
Advantageous effect
The okra shortcake piece of the present invention, the loose exquisiteness of entrance, rear taste is soft, fragrant and sweet, there is special okra taste, nutrition
It is abundant, it is a kind of convenience type snacks of brand new class, possesses good market prospects.
The preparation method of the present invention reduces okra fibrosis to a certain extent using okra powder as raw material
Influence to mouthfeel；Using the maltodextrin of specific proportioning, monoglyceride, sodium carboxymethylcellulose and xanthans as forming agent, ensure
Formed product, shape are complete.
Specific implementation mode
In following embodiments, described part is parts by weight；Device therefor and material：Equipment has colloid mill, homogenizer, freezing dry
Dry machine；Material has okra powder（It is more than 40 mesh）, maltodextrin, monoglyceride, sodium carboxymethylcellulose, xanthans.
Embodiment 1
（1）It weighs 35 parts of okra powder and is completely dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holdings,
Obtain okra solution.
（2）The maltodextrin for weighing 62.4 parts adds after 50 parts of dissolved in purified water after 90 DEG C of water-bath inside holding 30min
It is transferred to 60 DEG C of water-bath inside holding, obtains maltodextrin solution.
（3）0.5 part of monoglyceride is added in maltodextrin solution, is allowed to fully dissolve；Add 0.3 part of carboxymethyl fibre
The plain sodium of dimension, is allowed to fully dissolve；It is eventually adding 0.2 part of xanthans, is allowed to fully dissolve；Obtain maltodextrin mixed liquor.
（4）Maltodextrin mixed liquor is slowly poured into the okra solution dissolved, obtains material liquid；Colloid mill is put into,
It starts colloid mill and is slowly added into material liquid, colloid mill is kept to run 2 minutes；Homogeneous is added after crossing colloid mill 2~3 times in material liquid
In machine, homogenization pressure 25Mpa, homogeneous 2 times；Obtain okra solution.
（5）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（6）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece.
（7）Okra shortcake piece is removed from the molds and is put into vacuum bag, is filled with nitrogen-sealed preservation.
Embodiment 2
（1）It weighs 37.5 parts of okra powder and is completely dissolved in 100 parts of pure water, and protected in 60 DEG C of water-baths
Temperature obtains okra solution.
（2）The maltodextrin for weighing 61.4 parts adds after 50 parts of dissolved in purified water after 90 DEG C of water-bath inside holding 30min
It is transferred to 60 DEG C of water-bath inside holding, obtains maltodextrin solution.
（3）0.7 part of monoglyceride is added in maltodextrin solution, is allowed to fully dissolve；Add 0.4 part of carboxymethyl fibre
The plain sodium of dimension, is allowed to fully dissolve；It is eventually adding 0.3 part of xanthans, is allowed to fully dissolve；Obtain maltodextrin mixed liquor.
（4）Maltodextrin mixed liquor is slowly poured into the okra solution dissolved, obtains material liquid；Colloid mill is put into,
It starts colloid mill and is slowly added into material liquid, colloid mill is kept to run 2 minutes；Homogeneous is added after crossing colloid mill 2~3 times in material liquid
In machine, homogenization pressure 25Mpa, homogeneous 2 times；Obtain okra solution.
（5）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（6）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece.
（7）Okra shortcake piece is removed from the molds and is put into vacuum bag, is filled with nitrogen-sealed preservation.
Embodiment 3
（1）It weighs 40 parts of okra powder and is completely dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holdings,
Obtain okra solution.
（2）The maltodextrin for weighing 58.3 parts adds after 50 parts of dissolved in purified water after 90 DEG C of water-bath inside holding 30min
It is transferred to 60 DEG C of water-bath inside holding, obtains maltodextrin solution.
（3）0.9 part of monoglyceride is added in maltodextrin solution, is allowed to fully dissolve；Add 0.5 part of carboxymethyl fibre
The plain sodium of dimension, is allowed to fully dissolve；It is eventually adding 0.3 part of xanthans, is allowed to fully dissolve；Obtain maltodextrin mixed liquor.
（4）Maltodextrin mixed liquor is slowly poured into the okra solution dissolved, obtains material liquid；Colloid mill is put into,
It starts colloid mill and is slowly added into material liquid, colloid mill is kept to run 2 minutes；Homogeneous is added after crossing colloid mill 2~3 times in material liquid
In machine, homogenization pressure 25Mpa, homogeneous 2 times；Obtain okra solution.
（5）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（6）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece.
（7）Okra shortcake piece is removed from the molds and is put into vacuum bag, is filled with nitrogen-sealed preservation.
Embodiment 4
（1）It weighs 42.5 parts of okra powder and is completely dissolved in 100 parts of pure water, and protected in 60 DEG C of water-baths
Temperature obtains okra solution.
（2）The maltodextrin for weighing 55.4 parts adds after 50 parts of dissolved in purified water after 90 DEG C of water-bath inside holding 30min
It is transferred to 60 DEG C of water-bath inside holding, obtains maltodextrin solution.
（3）1.1 parts of monoglyceride is added in maltodextrin solution, is allowed to fully dissolve；Add 0.6 part of carboxymethyl fibre
The plain sodium of dimension, is allowed to fully dissolve；It is eventually adding 0.4 part of xanthans, is allowed to fully dissolve；Obtain maltodextrin mixed liquor.
（4）Maltodextrin mixed liquor is slowly poured into the okra solution dissolved, obtains material liquid；Colloid mill is put into,
It starts colloid mill and is slowly added into material liquid, colloid mill is kept to run 2 minutes；Homogeneous is added after crossing colloid mill 2~3 times in material liquid
In machine, homogenization pressure 25Mpa, homogeneous 2 times；Obtain okra solution.
（5）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（6）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece
（7）Okra shortcake piece is removed from the molds and is put into vacuum bag, is filled with nitrogen-sealed preservation.
Embodiment 5
（1）It weighs 45 parts of okra powder and is completely dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holdings,
Obtain okra solution.
（2）The maltodextrin for weighing 52.4 parts adds after 50 parts of dissolved in purified water after 90 DEG C of water-bath inside holding 30min
It is transferred to 60 DEG C of water-bath inside holding, obtains maltodextrin solution.
（3）1.5 parts of monoglyceride is added in maltodextrin solution, is allowed to fully dissolve；Add 0.7 part of carboxymethyl fibre
The plain sodium of dimension, is allowed to fully dissolve；It is eventually adding 0.4 part of xanthans, is allowed to fully dissolve；Obtain maltodextrin mixed liquor.
（4）Maltodextrin mixed liquor is slowly poured into the okra solution dissolved, obtains material liquid；Colloid mill is put into,
It starts colloid mill and is slowly added into material liquid, colloid mill is kept to run 2 minutes；Homogeneous is added after crossing colloid mill 2~3 times in material liquid
In machine, homogenization pressure 25Mpa, homogeneous 2 times；Obtain okra solution.
（5）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（6）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece.
（7）Okra shortcake piece is removed from the molds and is put into vacuum bag, is filled with nitrogen-sealed preservation.
Comparative example 1
（1）Raw material dosage, the dosage of pure water and concrete operations prepare okra solution with embodiment 3
（2）Okra solution is poured into mold, 60 DEG C of drying in oven is put into and obtains okra piece.
Comparative example 2
（1）Raw material dosage：50 parts of okra powder, 48.3 parts of maltodextrin, 0.9 part of monoglyceride, sodium carboxymethylcellulose 0.5
Part, 0.3 part of xanthans；
（2）The dosage of pure water and concrete operations are the same as embodiment 3, standby okra shortcake piece.
Comparative example 3
（1）Raw material dosage：40 parts of okra powder, 60 parts of maltodextrin, 0.3 part of monoglyceride, sodium carboxymethylcellulose 0.9
Part, 0.5 part of xanthans；
（2）Okra powder is completely dissolved in pure water（Add 100 parts of water, with embodiment 3）In, and protected in 60 DEG C of water-baths
Temperature obtains okra solution.
（3）By maltodextrin plus pure water（Add 50 parts of water, with embodiment 3）Dissolving, is then protected in 90 DEG C of water-bath
It is transferred to 60 DEG C of water-bath inside holding after warm 30min, colloid mill is crossed after stirring and obtains mixed liquor.
（4）Okra solution is poured into mold, after being cooled to room temperature, is put into freeze forming in -25 DEG C of refrigerator；It obtains yellow
Gumbo Frozen Body.
（5）Okra Frozen Body is placed in freeze drier and is freezed, it is desirable that -50 DEG C of cryogenic temperature, vacuum degree 30KPa,
Cooling time 48h；Obtain okra shortcake piece.
Effect test
（One）Okra shortcake piece（Or okra dries piece）Color and luster, form, as shown in table 1：
Table 1
| Color and luster | Apparent state | |
| Embodiment 1 | It is faint yellow | It is smooth fine and closely woven |
| Embodiment 2 | It is faint yellow | It is smooth fine and closely woven |
| Embodiment 3 | Yellow green | It is smooth fine and closely woven |
| Embodiment 4 | Light green | It is smooth fine and closely woven |
| Embodiment 5 | Light green color | It is smooth fine and closely woven |
| Comparative example 1 | Bottle green | It is smooth fine and closely woven |
| Comparative example 2 | Light green color | It is smooth fine and closely woven |
| Comparative example 3 | Yellow green | It is coarse |
（Two）Hardness, brittleness
Utilize Texture instrument（U.S. Brookfield CT3）To gumbo shortcake piece（Or okra dries piece）It is detected, as a result
As shown in table 2：
Table 2
| Hardness | Elasticity | Deadlocked degree | Chewiness | |
| Embodiment 1 | 2967.134 | 36.237 | 242.639 | 100.261 |
| Embodiment 2 | 3047.580 | 35.496 | 261.739 | 121.382 |
| Embodiment 3 | 3255.479 | 37.258 | 319.128 | 139.589 |
| Embodiment 4 | 3380.109 | 36.997 | 342.583. | 154.962 |
| Embodiment 5 | 3534.117 | 38.002 | 366.173 | 172.062 |
| Comparative example 1 | 8741.542 | 30.132 | 601.986 | 3.143 |
| Comparative example 2 | 4625.412 | 28.637 | 339.317 | 180.201 |
| Comparative example 3 | 3380.109 | 36.874 | 339.419 | 146.998 |
（Three）Gumbo shortcake piece（Or okra dries piece）Sensory evaluation
Evaluation method and standards of grading are as shown in table 3, and evaluation result is as shown in table 4：
Table 3
| Project | Full marks | Standards of grading |
| Color and luster | 20 | Refer to the color of okra piece, the scoring of okra piece bottle green is 18.5~20 points；The scoring of okra piece light green for 10~ 18.5；It is 1~10 point that okra piece scores close to white. |
| Apparent state | 20 | It is fine and closely woven orderly to refer to okra piece surface texture.The fine and closely woven orderly scoring in okra piece surface is 15.5~20 points；It scores centre 10~15.5 points；Rough surface, unsmooth scoring are 1~10 point. |
| Palatability | 20 | It is fine and smooth to refer to okra piece entrance, easily swallows.Entrance is fine and smooth, and it is 17~20 points to be soluble in mouth scoring；Centre scoring is 12~17 Point；Coarse, less soluble after entrance, difficulty swallows 1~12 point. |
| Fragrance | 20 | Refer to the fragrance of okra piece, lasting fragrance, without corrupt smell.The denseer no corrupt smell scoring of fragrance is 15.5~20 points；It is fragrant Lightly seasoned thin no corrupt smell scoring is 10~15.5 points；It is 1~10 point to have peculiar smell scoring. |
| Taste | 20 | Refer to taste (taste of okra distinctive stick-slip) of the okra piece when tasting.The scoring of features good taste is 15.5~20 points； Taste generally scoring is 10~15.5 points；Taste poor (referring to has peculiar smell or peculiar smell too heavy) scoring is 1~10 point. |
| Table 4 | Color and luster | Apparent state | Palatability | Fragrance | Taste | Total score |
| Embodiment 1 | 14 | 18 | 17 | 14 | 15 | 78 |
| Embodiment 2 | 15 | 19 | 18 | 15 | 16 | 83 |
| Embodiment 3 | 18 | 19 | 17 | 19 | 18 | 91 |
| Embodiment 4 | 18 | 18 | 16 | 18 | 14 | 84 |
| Embodiment 5 | 19 | 18 | 14 | 16 | 12 | 79 |
| Comparative example 1 | 10.5 | 9 | 10 | 10 | 10 | 49.5 |
| Comparative example 2 | 19.5 | 8 | 10 | 8 | 6 | 51.5 |
| Comparative example 3 | 19 | 10 | 18 | 18 | 19 | 84 |
Claims (6)
1. a kind of okra shortcake piece, which is characterized in that its raw material includes：35-45 parts of okra powders, 52.4-62.4 parts of malt pastes
Essence, 0.5-1.5 parts of monoglycerides, 0.3-0.7 parts of sodium carboxymethylcelluloses, 0.2-0.4 parts of xanthans；Described part is parts by weight, always
Number is 100 parts；
Preparation method includes the following steps：
（1）Prepare raw material：35-45 parts of okra powders, 52.4-62.4 portions of maltodextrins, 0.5-1.5 parts of monoglycerides, 0.3-0.7 parts
Sodium carboxymethylcellulose, 0.2-0.4 part xanthans；Described part is parts by weight, and total number is 100 parts；
（2）Prepare okra solution：Okra powder is dissolved in distilled water, and spare in 60 DEG C of heat preservations；
（3）Prepare molding agent solution：Maltodextrin is dissolved in water, and is shifted after 90 DEG C of water-bath inside holding 20min-30min
Into 60 DEG C of water-baths, maltodextrin solution is obtained；Monoglyceride is added into maltodextrin solution, fully dissolves；Add carboxylic first
Base sodium cellulosate fully dissolves；It is eventually adding xanthans, is fully dissolved；
（4）Prepare okra solution：Molding agent solution is slowly added into okra solution, then crosses colloid mill, then homogeneous；
（5）Freeze-drying：Okra solution is put into mold, and freeze forming is placed in freeze drier under the conditions of -25 DEG C,
In -50 DEG C, vacuum degree 30KPa, 48h or more is freezed.
2. okra shortcake piece according to claim 1, which is characterized in that its hardness is 2900-3600g, and elasticity is 35-
39, deadlocked degree is 240-370.
3. okra shortcake piece according to claim 1 or 2, which is characterized in that its raw material includes 40 parts of okra powder, malt
58.3 parts of dextrin, 0.9 part of monoglyceride, 0.5 part of sodium carboxymethylcellulose, 0.3 part of xanthans.
4. a kind of preparation method of okra shortcake piece, which is characterized in that include the following steps：
（1）Prepare raw material：35-45 parts of okra powders, 52.4-62.4 portions of maltodextrins, 0.5-1.5 parts of monoglycerides, 0.3-0.7 parts
Sodium carboxymethylcellulose, 0.2-0.4 part xanthans；Described part is parts by weight, and total number is 100 parts；
（2）Prepare okra solution：Okra powder is dissolved in distilled water, and spare in 60 DEG C of heat preservations；
（3）Prepare molding agent solution：
Maltodextrin is dissolved in water, and is transferred in 60 DEG C of water-baths after 90 DEG C of water-bath inside holding 20min-30min, obtains wheat
Bud dextrin solution；Monoglyceride is added into maltodextrin solution, fully dissolves；Sodium carboxymethylcellulose is added, is fully dissolved；
It is eventually adding xanthans, is fully dissolved；
（4）Prepare okra solution：Molding agent solution is slowly added into okra solution, then crosses colloid mill, then homogeneous；
（5）Freeze-drying：Okra solution is put into mold, and freeze forming is placed in freeze drier under the conditions of -25 DEG C,
In -50 DEG C, vacuum degree 30KPa, 48h or more is freezed.
5. preparation method according to claim 4, which is characterized in that the granularity of okra powder is 40 mesh or more.
6. preparation method according to claim 4, which is characterized in that the number for crossing colloid mill is 2-3 times, and each time is
2min；Homogeneous, homogenization pressure 25Mpa are carried out after crossing colloid mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510436190.6A CN105124448B (en) | 2015-07-23 | 2015-07-23 | A kind of crisp piece of okra freeze-drying and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510436190.6A CN105124448B (en) | 2015-07-23 | 2015-07-23 | A kind of crisp piece of okra freeze-drying and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105124448A CN105124448A (en) | 2015-12-09 |
| CN105124448B true CN105124448B (en) | 2018-07-24 |
Family
ID=54710328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510436190.6A Active CN105124448B (en) | 2015-07-23 | 2015-07-23 | A kind of crisp piece of okra freeze-drying and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124448B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430823A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination tabletting |
| CN109430822A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip |
| CN109430824A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination freeze-drying mud |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103844217A (en) * | 2013-12-30 | 2014-06-11 | 湖南奇异生物科技有限公司 | Preparation method of instant crisp okra slices |
| CN103960670A (en) * | 2014-05-26 | 2014-08-06 | 程礼华 | Composite okra powder and preparation method thereof |
-
2015
- 2015-07-23 CN CN201510436190.6A patent/CN105124448B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103844217A (en) * | 2013-12-30 | 2014-06-11 | 湖南奇异生物科技有限公司 | Preparation method of instant crisp okra slices |
| CN103960670A (en) * | 2014-05-26 | 2014-08-06 | 程礼华 | Composite okra powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 南瓜脆片制作工艺的研究;李焕荣等;《农产品加工》;20070228(第2期);摘要、第1.1-1.2、2.2小节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105124448A (en) | 2015-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2017004903A1 (en) | Edible bird's nest product and preparation method thereof | |
| CN103783422B (en) | Freeze-dried nutritional pure mushroom soup and preparation method thereof | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN103355679B (en) | Making method of chewable tablet with effect of enriching blood | |
| CN102349867A (en) | Water-replenishing repairing cosmetic as well as preparation method and application thereof | |
| CN101485357B (en) | Instant lotus seed and preparation method thereof | |
| KR101511365B1 (en) | Method of preparing functional rice using lactic-acid bacteria and wild plants | |
| CN105124448B (en) | A kind of crisp piece of okra freeze-drying and preparation method | |
| CN105076942B (en) | A kind of potato full-powder squeezes noodles and preparation method thereof | |
| CN104738614B (en) | A kind of wolfberry health food and production technology thereof | |
| CN103919077A (en) | Seed-melon full powder and preparing method thereof | |
| CN112106984A (en) | Brewing type instant edible bird's nest soup and preparation method thereof | |
| CN103461844A (en) | Wild vegetable crisp chips and preparation method thereof | |
| US5505980A (en) | Method of manufacturing powdered deer blood | |
| CN106261620A (en) | A kind of wild mushroom local flavor noodles manufacture method | |
| CN104824660A (en) | Collagen-saussurea involucrata small peptide effervescent tablet and preparation method thereof | |
| CN107821713A (en) | Collagen mineral complex pressed candy | |
| CN105533735A (en) | Lyophilized Citrus reticulata powder capsule product | |
| CN108157952A (en) | A kind of bird's nest freeze-drying liquid and lyophilized technique | |
| CN107296100A (en) | A kind of composite powder containing DHA algal oil and walnut peptide and preparation method thereof | |
| CN110810527B (en) | Method for preparing milk powder and milk powder product prepared by same | |
| CN103585186A (en) | Cordyceps militaris nano whole wheat flour instant electuary and production method thereof | |
| CN114209001A (en) | High-calcium vegetable rice noodles and preparation method thereof | |
| CN106490536A (en) | A kind of preparation method of Hylocereus undatuss dried fruitss | |
| CN106616913A (en) | Selenium-enriched potato vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |