CN105146257A - 一种辣木籽降脂保健黑木耳果冻及其制备方法 - Google Patents
一种辣木籽降脂保健黑木耳果冻及其制备方法 Download PDFInfo
- Publication number
- CN105146257A CN105146257A CN201510533964.7A CN201510533964A CN105146257A CN 105146257 A CN105146257 A CN 105146257A CN 201510533964 A CN201510533964 A CN 201510533964A CN 105146257 A CN105146257 A CN 105146257A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- jelly
- parts
- moringa seeds
- lipid
- 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.)
- Withdrawn
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 38
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000008274 jelly Substances 0.000 title claims abstract description 28
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 241000220215 Moringa Species 0.000 title description 13
- 238000000034 method Methods 0.000 title description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 240000007087 Apium graveolens Species 0.000 claims abstract description 10
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 10
- 235000010591 Appio Nutrition 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000062995 Cassia occidentalis Species 0.000 claims abstract description 7
- 235000001948 Cassia occidentalis Nutrition 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000001509 sodium citrate Substances 0.000 claims abstract description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 4
- 244000179886 Moringa oleifera Species 0.000 claims abstract 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 230000002402 anti-lipaemic effect Effects 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 244000028550 Auricularia auricula Species 0.000 claims description 7
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 241001646834 Mesona Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 3
- 235000019800 disodium phosphate Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- -1 mixed serum Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract description 2
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 241001646828 Platostoma chinense Species 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种辣木籽降脂保健黑木耳果冻,由以下重量份的原料组成:黑木耳160-175、辣木籽20-30、凉粉草8-12、大豆6-9、芹菜8-10、草决明4-6、黄瓜7-10、泽泻3-4、蒜蓉5-8、菊花7-9、柠檬酸0.1-0.2、蔗糖15-16、纤维素酶适量。本发明首先使用柠檬酸钠和卡拉胶对纤维素酶进行固化处理,既可以提高纤维素酶的耐热性,又可以减少后续生产中添加凝胶剂的步骤,简化了生产工艺,利用纤维素酶酶解的木耳膳食纤维可以提高果冻中配料的稳定性和分散性,使果冻的持水量增加,粘稠度增大,使果冻更加疏松柔软,体积增大,延长保质期。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种辣木籽降脂保健黑木耳果冻及其制备方法。
背景技术
果冻外观晶莹,口感爽滑,是一种低热量高膳食纤维的食品,备受人们的喜爱。果冻制品的主要原料卡拉胶、海藻酸钠是天然的膳食纤维,膳食纤维是非常重要的保健食品基料。膳食纤维具有较强的持水性,减肥功能及调节胃肠功能,对阳离子有结合、交换能力,降血脂和预防心血管病,降血糖及预防糖尿病功能,调节肠内菌群与增强免疫功能,清除自由基与防癌功能等保健功效。
黑木耳是一种营养价值极高的黑色食品、富含蛋白质、粗纤维,所含的生理活性物质对人体具有良好的营养保健作用。能减少血液凝块,防止血栓形成,具有较强的吸附作用;黑木耳中含有的多糖体有一定的抗肿瘤作用。多年来,黑木耳的制作方法单一、产品类型较少,能够经常食用者甚少,因此,加强黑木耳深加工技术和综合利用研究,对改善人们的膳食结构和提高我国食用菌产业的社会和经济效益具有十分重要的意义。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种辣木籽降脂保健黑木耳果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种辣木籽降脂保健黑木耳果冻,由以下重量份的原料组成:黑木耳160-175、辣木籽20-30、凉粉草8-12、大豆6-9、芹菜8-10、草决明4-6、黄瓜7-10、泽泻3-4、蒜蓉5-8、菊花7-9、柠檬酸0.1-0.2、蔗糖15-16、纤维素酶适量。
所述的一种辣木籽降脂保健黑木耳果冻的制备方法,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40-50倍的水中加热至90-95℃,保温浸提3-4h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10-12min,降温至5-10℃后加入到2%的氯化钙溶液中快速搅拌,2-3h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2-3h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28-30倍的水,加入柠檬酸调节PH为4.5-5.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80-85℃的条件下提取90-100min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将芹菜、黄瓜打浆,凉粉草、草决明、泽泻、蒜蓉、菊花粉碎后加7-8倍的水煎煮60-70min,过滤后将辣木籽、大豆放入滤液中浸泡5-6h,然后与滤液一起磨浆,然后与芹菜黄瓜浆混合均匀;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、混合浆液、蔗糖混合,在95-100℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85-95℃的热水中杀菌15-20min,冷却后即得。
本发明的优点是:本发明首先使用柠檬酸钠和卡拉胶对纤维素酶进行固化处理,既可以提高纤维素酶的耐热性,又可以减少后续生产中添加凝胶剂的步骤,简化了生产工艺,利用纤维素酶酶解的木耳膳食纤维可以提高果冻中配料的稳定性和分散性,使果冻的持水量增加,粘稠度增大,使果冻更加疏松柔软,体积增大,延长保质期。添加的辣木籽、泽泻等成分不仅增加了果冻中的营养,还具有一定的保健效果,可以有效的去除血脂的含量。
具体实施方式
一种辣木籽降脂保健黑木耳果冻,由以下重量份(kg)的原料组成:黑木耳160、辣木籽20、凉粉草8、大豆6、芹菜8、草决明4、黄瓜7、泽泻3、蒜蓉5、菊花7、柠檬酸0.1、蔗糖15、纤维素酶适量。
所述的一种辣木籽降脂保健黑木耳果冻的制备方法,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40倍的水中加热至90℃,保温浸提3h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10min,降温至5℃后加入到2%的氯化钙溶液中快速搅拌,2h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28倍的水,加入柠檬酸调节PH为4.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80℃的条件下提取90min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将芹菜、黄瓜打浆,凉粉草、草决明、泽泻、蒜蓉、菊花粉碎后加7倍的水煎煮60min,过滤后将辣木籽、大豆放入滤液中浸泡5h,然后与滤液一起磨浆,然后与芹菜黄瓜浆混合均匀;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、混合浆液、蔗糖混合,在95℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85℃的热水中杀菌15min,冷却后即得。
Claims (2)
1.一种辣木籽降脂保健黑木耳果冻,其特征在于,由以下重量份的原料组成:黑木耳160-175、辣木籽20-30、凉粉草8-12、大豆6-9、芹菜8-10、草决明4-6、黄瓜7-10、泽泻3-4、蒜蓉5-8、菊花7-9、柠檬酸0.1-0.2、蔗糖15-16、纤维素酶适量。
2.根据权利要求1所述的一种辣木籽降脂保健黑木耳果冻的制备方法,其特征在于,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40-50倍的水中加热至90-95℃,保温浸提3-4h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10-12min,降温至5-10℃后加入到2%的氯化钙溶液中快速搅拌,2-3h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2-3h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28-30倍的水,加入柠檬酸调节PH为4.5-5.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80-85℃的条件下提取90-100min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将芹菜、黄瓜打浆,凉粉草、草决明、泽泻、蒜蓉、菊花粉碎后加7-8倍的水煎煮60-70min,过滤后将辣木籽、大豆放入滤液中浸泡5-6h,然后与滤液一起磨浆,然后与芹菜黄瓜浆混合均匀;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、混合浆液、蔗糖混合,在95-100℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85-95℃的热水中杀菌15-20min,冷却后即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510533964.7A CN105146257A (zh) | 2015-08-27 | 2015-08-27 | 一种辣木籽降脂保健黑木耳果冻及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510533964.7A CN105146257A (zh) | 2015-08-27 | 2015-08-27 | 一种辣木籽降脂保健黑木耳果冻及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105146257A true CN105146257A (zh) | 2015-12-16 |
Family
ID=54787653
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510533964.7A Withdrawn CN105146257A (zh) | 2015-08-27 | 2015-08-27 | 一种辣木籽降脂保健黑木耳果冻及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105146257A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107811098A (zh) * | 2017-10-26 | 2018-03-20 | 大新县科学技术情报研究所 | 一种具有降压降脂效果的姜糖及其制备方法 |
-
2015
- 2015-08-27 CN CN201510533964.7A patent/CN105146257A/zh not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107811098A (zh) * | 2017-10-26 | 2018-03-20 | 大新县科学技术情报研究所 | 一种具有降压降脂效果的姜糖及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104172411B (zh) | 一种黑米保健饮料的制作方法 | |
CN103815282A (zh) | 一种海参面食的制备方法 | |
CN105146242A (zh) | 一种芦荟美颜荔枝味黑木耳果冻及其制备方法 | |
CN104172385A (zh) | 香血糯型配方黑糙米饮料的加工方法 | |
CN105146252A (zh) | 一种红枣枸杞补气养血黑木耳果冻及其制备方法 | |
CN105146244A (zh) | 一种具有减肥功效的黑木耳果冻及其制备方法 | |
CN105146243A (zh) | 一种芒果香芋风味黑木耳果冻及其制备方法 | |
CN105146250A (zh) | 一种海参螺旋藻无糖黑木耳果冻及其制备方法 | |
CN107712532A (zh) | 一种全果肉板栗汁饮料及其加工工艺 | |
CN106578202A (zh) | 一种黑茶保健饮料 | |
CN112167352A (zh) | 一种发酵豆奶的制备方法 | |
CN107484984A (zh) | 一种富含海参活性多糖的刺参口服液及其制造方法 | |
CN105212126A (zh) | 一种苹果醋味黑木耳果冻及其制备方法 | |
CN105146256A (zh) | 一种保健米醋纳豆复合黑木耳果冻及其制备方法 | |
CN105146257A (zh) | 一种辣木籽降脂保健黑木耳果冻及其制备方法 | |
CN105146253A (zh) | 一种复合果味黑木耳果冻及其制备方法 | |
CN105192503A (zh) | 一种密蒙花蜂胶营养保健黑木耳果冻及其制备方法 | |
CN105146239A (zh) | 一种具有补肾健脾功效的黑木耳果冻及其制备方法 | |
CN105146297A (zh) | 豆浆粥罐头的生产方法 | |
CN105146254A (zh) | 一种富含花青素天然浆果保健黑木耳果冻及其制备方法 | |
CN105146251A (zh) | 一种红曲米健胃消食黑木耳果冻及其制备方法 | |
CN105876627A (zh) | 一种复合水果味营养抗性面粉及其制备方法 | |
CN105192498A (zh) | 一种花生蛋白黑木耳果冻及其制备方法 | |
CN107788284A (zh) | 一种枸杞山楂复合饮料的制备方法 | |
CN105146255A (zh) | 一种清热降火黑木耳果冻及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151216 |