CN105166644A - Manufacturing method of konjak healthcare glutinous rice food - Google Patents
Manufacturing method of konjak healthcare glutinous rice food Download PDFInfo
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- CN105166644A CN105166644A CN201510520396.7A CN201510520396A CN105166644A CN 105166644 A CN105166644 A CN 105166644A CN 201510520396 A CN201510520396 A CN 201510520396A CN 105166644 A CN105166644 A CN 105166644A
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- glutinous rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 52
- 235000009566 rice Nutrition 0.000 title claims abstract description 52
- 229920002752 Konjac Polymers 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 235000010485 konjac Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000010894 Artemisia argyi Nutrition 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 25
- 244000030166 artemisia Species 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 2
- 241001435059 Artemisia argyi Species 0.000 abstract 5
- 235000009508 confectionery Nutrition 0.000 abstract 3
- 238000004898 kneading Methods 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 240000006891 Artemisia vulgaris Species 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 230000023597 hemostasis Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 240000001851 Artemisia dracunculus Species 0.000 description 2
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
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- 238000004904 shortening Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000003826 Artemisia Nutrition 0.000 description 1
- 244000267790 Artemisia ludoviciana Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000256113 Culicidae Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000009052 artemisia Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables 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 manufacturing method of a konjak healthcare glutinous rice food. The manufacturing method comprises the following steps: washing 500 grams of fresh artemisia argyi, rinsing artemisia argyi in boiling water, fishing out, draining, pulverizing artemisia argyi into crumbs and juice by a pulverizer, pouring the fresh artemisia argyi crumbs and juice into a bowl, saving for later use; soaking 2 to 4 grams of konjak powder in water for 5 to 8 hours, wherein the volume of the water is 200 to 300 times as large as that of konjak powder; evenly mixing 2 to 3 grams of sodium bicarbonate, fresh artemisia argyi crumbs and juice, and konjak powder; then pouring the mixed solution into 400 to 600 grams of glutinous rice flour, kneading to obtain glutinous rice dough; and using the dough to produce sweet green glutinous rice ball or glutinous rice dumpling. A proper amount of konjak powder is added into the sweet green glutinous rice ball to overcome the shortages of glutinous food such as large viscosity, bad stability, and the like; at the same time, konjak powder can reduce the hardness of sweet green glutinous rice ball, the taste is also improved; moreover, the healthcare function of the glutinous food is enhanced, and the shelf life of the product is prolonged.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of Konja health-care sticky rice food.
Background technology
Blue or green Chinese mugwort, be composite family artemisia herbaceos perennial, plant has fragrance.Be widely distributed in China.Have promoting circulation of blood of regulating the flow of vital energy, by cold menstruation regulating, antiabortive, dispel rheumatism, function such as detumescence hemostasis etc., tender seedling is cooked cooked food use.Be commonly called as, leaflet Chinese mugwort, narrow leaf Chinese mugwort, the functions such as tarragon etc., have promoting circulation of blood of regulating the flow of vital energy, by cold menstruation regulating, antiabortive, dispel rheumatism, detumescence hemostasis.Can cure cold, headache, malaria, pruitus, carbuncle is swollen waits disease.Therefore, season in full summer, might as well a domestic basin mugwort, whenever by bite by mosquitos, very itch hard to bear when, can pluck a two panels mugwort leaf conveniently, spread on and bitten place after rubbing, at once itching pain disappears.If tricks etc., because accidentally causing traumatism and bleeding, also can be plucked a two panels tarragon, spread on wound after stoking, can reach effect of hemostasis.
Being processed into wormwood artemisia steamed bun with green grass or young crops Chinese mugwort, also known as green grass or young crops group, is the main product of each food supply retail shop processing between lucid interval, similarly be to eat dumpling the Spring Festival, the Dragon Boat Festival will eat pyramid-shaped dumpling, very popular in southern various places.Blue or green group taste unusual delicate fragrance and good to eat really, about having arrived lunar calendar the middle ten days and the last ten days in February every year, blue or green group has just started to have commanded a ready sale in the market.Blue or green group primary raw material is equipped with glutinous rice flour with blue or green Chinese mugwort, and be kneaded into dough, it is fragrant that such dough sends pure and fresh wormwood artemisia.The filling that green grass or young crops is rolled into a ball can according to the taste of oneself, potherb mustard, pork, winter bamboo shoot, four prescriptions etc., is meat and vegetables collocation, not oily oiliness, puts to steam with fire in pot or cook with electric cooker to get final product practicality.The green grass or young crops group steamed in clear soup out can ensure former taste original flavor, dense blackish greenly gives out wormwood artemisia perfume (or spice), the most nutritious.
Blue or green group mixes glutinous rice flour by fresh mugwort wormwood artemisia juice end to be kneaded into dough processing and to form, and due to glutinous rice flour, to cook rear viscosity large, edible both inconvenient, sticks to one's teeth.Some hotel owner, in order to overcome these defects, adds common ground rice in glutinous rice flour, and the green grass or young crops group hardness done like this is high, and mouthfeel is poor.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Konja health-care sticky rice food.
Object of the present invention can be achieved through the following technical solutions:
A preparation method for Konja health-care sticky rice food, this preparation method comprises following concrete steps:
Fresh for 500-600g blue or green Ai Qingli wash clean, put into boiled water pot and scald and pull draining out, then be broken into last juice in small, broken bits with beating crusher, fresh green grass or young crops Chinese mugwort last juice in small, broken bits is poured in a bowl for subsequent use;
By 2-4g konjaku powder 200-300 times of water soaking 5-8 hour, 2-3g sodium bicarbonate, fresh green grass or young crops Chinese mugwort last juice in small, broken bits, konjac fine flour fluid are mixed;
Mixed liquor is poured in 400-600g glutinous rice flour into glutinous rice flour dough of becoming reconciled again;
With faric glutinous rice green grass or young crops group's cake or the rice dumpling being made into various taste of above-mentioned dough.
Described glutinous rice flour dough is faric makes the glutinous rice green grass or young crops group glutinous rice flour such as cake or rice dumpling food, and by steaming, boiling, fried shortening is edible.
Konjaku is a kind of traditional food food materials of low in calories, high-cellulose.The peculiar health care that konjaku has and medical functions, in the spherical large stem of every hectogram konjaku, containing glucomannan up to 50 grams, also containing glucose, fructose, sucrose etc.After konjaku glucomannan is water-soluble, form gelatinous solution, add a small amount of alkaline matter and make coagulating agent and can be made into konjak tofu.Konjak gel shape solution can also form the water white pellicle of one deck at food surface, can effectively stop oxygen to enter food product, reach fresh-keeping effect.Konjaku glucomannan good stability, effectively can prevent granular articles to scatter and disappear and flow, add a small amount of konjaku flour in food, can improve the elasticity of food and stablize.
Glutinous rice is a kind of invigorant of gentleness, has qi-restoratives, enriches blood, invigorating the spleen warms up the effect such as stomach, hidroschesis.Be applicable to the gastric disorder causing nausea caused by deficiency-cold in spleen and stomach, poor appetite, have loose bowels and sweat that the deficiency of vital energy causes is empty, the diseases such as unable, pregnant abdomen falling inflation of breathing hard.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, Cobastab and starch etc., is the strong product of temperature compensation.
Beneficial effect of the present invention: the present invention not only improves sticky rice food viscosity large, the defect of poor stability add suitable konjaku flour in glutinous rice green grass or young crops group food after, blue or green group hardness is reduced, mouthfeel improves, and also enhances sticky rice food health care, extends the freshness date of product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Glutinous rice flour 400g, fresh green grass or young crops Chinese mugwort 500g, konjaku powder 2g, sodium bicarbonate 2g
Step: the boiled water pot that fresh blue or green Ai Qingli wash clean puts into 99-100 DEG C is scalded and pulls draining out, about 4-5s, then be broken into last juice in small, broken bits with beating crusher, smash time controling at 2-4min, fresh green grass or young crops Chinese mugwort last juice in small, broken bits is poured in a bowl for subsequent use; Konjaku powder 200 times of water soakings 5 hours, mix sodium bicarbonate, fresh green grass or young crops Chinese mugwort last juice in small, broken bits, konjac fine flour fluid, then mixed liquor is poured in 400g glutinous rice flour into glutinous rice flour dough of becoming reconciled.
With the faric glutinous rice green grass or young crops group cake being made into various taste of this dough, glutinous rice green grass or young crops group cake be placed on food steamer cooks edible.
Embodiment 2
Glutinous rice flour 600g, fresh green grass or young crops Chinese mugwort 500g, konjaku powder 3g, sodium bicarbonate 3g
Step: fresh blue or green Ai Qingli wash clean is put into boiled water pot and scalds and pull draining out, then be broken into last juice in small, broken bits with beating crusher, fresh green grass or young crops Chinese mugwort last juice in small, broken bits is poured in a bowl for subsequent use; Konjaku powder 300 times of water soakings 5 hours, mix sodium bicarbonate, fresh green grass or young crops Chinese mugwort last juice in small, broken bits, konjac fine flour fluid, then mixed liquor is poured in 600g glutinous rice flour into glutinous rice flour dough of becoming reconciled.
With the faric glutinous rice green grass or young crops group cake being made into various taste of this dough, fried shortening eats.
Embodiment 3
Glutinous rice flour 500g, fresh green grass or young crops Chinese mugwort 500g, konjaku powder 4g, sodium bicarbonate 3g
Step: fresh blue or green Ai Qingli wash clean is put into boiled water pot and scalds and pull draining out, then be broken into last juice in small, broken bits with beating crusher, fresh green grass or young crops Chinese mugwort last juice in small, broken bits is poured in a bowl for subsequent use; Konjaku powder 200-300 times of water soaking 8 hours, mixes sodium bicarbonate, fresh green grass or young crops Chinese mugwort last juice in small, broken bits, konjac fine flour fluid, then mixed liquor is poured in 600g glutinous rice flour into glutinous rice flour dough of becoming reconciled.
With the faric rice dumpling being made into various taste of this dough, the rice dumpling cook boil edible.
Above content is only citing made for the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (2)
1. a preparation method for Konja health-care sticky rice food, is characterized in that, above-mentioned preparation method comprises following concrete steps:
Fresh for 500g blue or green Ai Qingli wash clean, put into boiled water pot and scald and pull draining out, then be broken into last juice in small, broken bits with beating crusher, fresh green grass or young crops Chinese mugwort last juice in small, broken bits is poured in a bowl for subsequent use;
By 2-4g konjaku powder 200-300 times of water soaking 5-8 hour;
Konjac fine flour fluid after 2-3g sodium bicarbonate, fresh green grass or young crops Chinese mugwort last juice in small, broken bits for subsequent use, immersion is mixed;
Mixed liquor is poured in 400-600g glutinous rice flour into glutinous rice flour dough of becoming reconciled again.
2. the preparation method of a kind of Konja health-care sticky rice food according to claim 1, is characterized in that, described glutinous rice flour dough is faric makes the glutinous rice green grass or young crops group glutinous rice flour such as cake or rice dumpling food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510520396.7A CN105166644A (en) | 2015-08-20 | 2015-08-20 | Manufacturing method of konjak healthcare glutinous rice food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510520396.7A CN105166644A (en) | 2015-08-20 | 2015-08-20 | Manufacturing method of konjak healthcare glutinous rice food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166644A true CN105166644A (en) | 2015-12-23 |
Family
ID=54889494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510520396.7A Pending CN105166644A (en) | 2015-08-20 | 2015-08-20 | Manufacturing method of konjak healthcare glutinous rice food |
Country Status (1)
| Country | Link |
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| CN (1) | CN105166644A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942584A (en) * | 2017-04-26 | 2017-07-14 | 无锡华顺民生食品有限公司 | A kind of transparent rice dumpling of low albumen and preparation method thereof |
| CN108936684A (en) * | 2018-07-11 | 2018-12-07 | 广州富诺营养科技有限公司 | A kind of nutritional health food and preparation method thereof rich in vitamin B12 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187971A (en) * | 2011-04-29 | 2011-09-21 | 北川丰煜食品综合加工进出口有限公司 | Konjak noodles and preparation method thereof |
| CN102669211A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Artemisia ordosica flour |
-
2015
- 2015-08-20 CN CN201510520396.7A patent/CN105166644A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187971A (en) * | 2011-04-29 | 2011-09-21 | 北川丰煜食品综合加工进出口有限公司 | Konjak noodles and preparation method thereof |
| CN102669211A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Artemisia ordosica flour |
Non-Patent Citations (3)
| Title |
|---|
| 何义雁等: "复合改良剂对青团抗老化的影响", 《中国食品添加剂》 * |
| 张卫明等: "《中国植物胶资源开发研究与利用》", 31 December 2008, 东南大学出版社 * |
| 张强: "《面粉质量检测验收标准与生产加工工艺流程新技术实用手册 中卷》", 31 August 2003, 北京电子出版物出版中心 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942584A (en) * | 2017-04-26 | 2017-07-14 | 无锡华顺民生食品有限公司 | A kind of transparent rice dumpling of low albumen and preparation method thereof |
| CN108936684A (en) * | 2018-07-11 | 2018-12-07 | 广州富诺营养科技有限公司 | A kind of nutritional health food and preparation method thereof rich in vitamin B12 |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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