CN105265732A - Soybean germ sugar and preparation method thereof - Google Patents
Soybean germ sugar and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of comprehensive utilization of soybean germs, in particular to soybean germ sugar and a preparation method thereof. The production process of soybean germ powder is researched, baking and drying parameters are optimized, the sugaring off process of the soybean germ sugar is further researched, the formulation of the soybean germ sugar is optimized, and the soybean germ sugar with unique flavor and rich nutrition is obtained.
Description
Technical field
The present invention relates to the field of comprehensive utilization of soybean germ, be specifically related to a kind of soybean germ sugar and preparation method thereof.
Background technology
Beans embryo is a part for soybean, and account for the 2.0%-2.5% of soybean gross weight, it is by radicle, blastema and plumule three part are formed, beans embryo contains high saponin and isoflavones, is 8 ~ lO times of cotyledon content, and is rich in the physiologically active ingredients such as phosphatide, B-sitosterol, vitamin E in beans embryo.Modern pharmacological research shows, these compositions have inhibition cancer cell growth, strengthen immunity, reduce blood fat and antifungal activity, have biological effect widely for anti-cancer, preventing bone rarefaction, anti-b vascular diseases etc.
China is called as " township of soybean ", is the original producton location of soybean.The soybean that China processes every year can reach several ten million tons, and is separated and can obtains beans embryo and can reach hundreds of thousands ton.But to beans embryo be separated and refine and few, a lot of Processing enterprise by strip plate direct after soybean removal of impurities, or after soybean peeling strip plate, beans embryo is finally mixed in soybean products, is regarded feed sold with lower price.Therefore, accelerate the research and development of this resource, produce serial beans embryo food, for alleviating China's albumen very in short supply and oil resource, enrich China's nutrition, health care and the kind of remedy diet, diet nutritional and the general level of the health tool of raising our people are of great significance.
Contain abundant nutriment and flavour in view of in beans embryo, beans embryo is often used to make soybean embryo fat/oil, soybean germ powder, isoflavones, soyasaponin, the health foods such as vitamin E.Wherein the extraction of soybean embryo fat/oil realizes suitability for industrialized production.And isoflavones, soyasaponins etc. commercially selling price are higher, are separated and purifying technique complexity.Therefore the leisure food developed about beans embryo is a kind of new thinking.Use for reference such as peanut brittle, sesame seed candy etc. are with the traditional food of national characters, and inventor has had the inspiration of research and development soybean germ sugar.Soybean germ sugar manufacture craft is simple, and process equipment fund cost is lower, can realize large batch of factory process completely and produce.As a kind of leisure food, soybean germ sugar is the novel product of a kind of worth exploitation, low input high production, has wide market prospects.
Summary of the invention
The object of the invention is to provide a kind of soybean germ sugar and preparation method thereof for the blank of prior art.
Object of the present invention is achieved by following technical proposals.
The invention provides a kind of production technology of soybean germ sugar, flow process is summarized as follows:
Beans embryo skin grain is separated → sieves → cleaning, and dry → toast, drying → syrup blend → infusion → mixed material → strike off, cut → cooling forming → detection → packaging → finished product.
The present invention further provides the technology point that soybean germ sugar is produced:
(1) skin grain is separated: the material given beans embryo and skin mixed, is separated, and removes skin, leaves beans embryo.
(2) sieve classification is crossed: according to finished product, beans embryo granular size is screened very much.Choose the particle of size between 10 orders to 20 orders.
(3) cleaning is dried: clean in clear water the beans embryo chosen and pull out, dry.
(4) toast, dry: beans embryo being put into baking box, carrying out toasting 30min to presenting desirable color, fragrance and crunchy sensation at 140 DEG C of temperature, reach beans embryo surface and center color is basically identical; For ensureing to be heated evenly, beans embryo can be carried out short time storage before baking with equilibrium water conten, and the kernel in baking tray is paved into thin layer, avoiding piling up and inequality of being heated.Then to put it in hot-blast stove dry 30min under 90 DEG C of conditions, reach the effect of the bitter taste alleviating or remove beans embryo.
(5) syrup preparation: load weighted white granulated sugar, maltose, water are prepared in proportion, pours in sugar boiler.
(6) syrup infusion: first stage control temperature is within the scope of 100 ~ 110 DEG C, and object is melted by white granulated sugar, then adopts heating mode gradually, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup, omnidistance high temperature infusion be avoided to cause liquid glucose caramelization serious, and color is excessively dark.
(7) mixed material: the beans embryo handled well and other auxiliary materials are added in pot, makes for 20 to 30 times it even its rapid stirring.
(8) strike off, cut: the massecuite mixed is poured on the baking tray having wiped one deck vegetable oil.Shakeout fast with rolling pin and struck off, make it spread out into the uniform thin slice of thin and thick, after its cooling, be cut into the bulk of several rules with knife, every block heavily about 50 ~ 100 grams.
(9) cooling forming: in sugar cooling procedure, separate the sugar that adhesion degree is little.
(10) pack: after product cools completely, it is detected, then just can pack, sugar moisture absorption tide be avoided.
The prepare relevant parameter of the present invention to soybean germ sugar has carried out following research:
1. when to the pretreatment of raw material of beans embryo, under studying single roasting mode, the different temperatures time on the impact of beans embryo quality, particularly on the impact of the removal effect of beans embryo bitter taste;
2., on single heat treatment basis, research baking is in conjunction with under heated-air drying processing mode, and the different temperatures time, research drew optimised process on the impact of beans embryo quality;
3. utilize the analysis of matter structure and sensory evaluation method to study the impact of sugar cook temperature on product, and obtain optimal parameter.
4. utilize Orthogonal Experiment and Design to draw the optimum formula of product.
Result of study is as follows:
1, studying in the Change Law of Quality of beans embryo in single mode bake process, investigate the organoleptic quality of beans embryo under different baking temperature (120 DEG C, 140 DEG C, 160 DEG C), indicate baking temperature and have remarkable impact to beans embryo quality, but lighter to the bitter taste removal effect of beans embryo.
2, for optimizing beans embryo heat treatment condition, respectively to toast phase temperature, the temperature in baking stage, heated-air drying temperature and hot-wind-drying time four technological factors, carry out orthogonal test, obtaining optimum process condition with sensory evaluation is: baking temperature is 140 DEG C, baking time 30min, heated-air drying temperature 90 DEG C, hot-wind-drying time 30min; And through comparing, Compound Heat Treatment mode effect in color and luster bitter taste etc. is toasted than single mode and is significantly increased.And improve the non-oxidizability of beans embryo in theory, stability, extend the shelf-life.
3, utilize the analysis of matter structure and sensory evaluation to have studied the impact of sugar cook temperature on product, obtaining optimal parameter is: sugar cook temperature is 150 DEG C.
4, sensory evaluation system and orthogonal experiment method is utilized to analyze each main formula factor to the impact of quality factor, and the correlation set up between instrument index and Analyses Methods for Sensory Evaluation Results, obtain optimum formula: 60% beans embryo, 18% white granulated sugar, 9% maltose, 6% water, 6% cream, 0.6% sodium bicarbonate, 0.2% vanillic aldehyde, 0.2% salt.And study in formula white granulated sugar and maltose addition the quality of ratio on beans embryo sugar have larger impact.Analyze the brittleness of beans embryo sugar under different ratio by matter structure and viscosity finds, when white granulated sugar and maltose ratio are 2:1, brittleness and viscosity number the best, and describe instrument index and sensory evaluation index every between have significant correlation.
On basis of the present invention, those skilled in the art can study other heat-treat conditions further and to become sour on beans embryo quality and shelf time thereof the impact of process, by the quality of the sample to different heat treatment and can consumption compare, explore the application of novel thermal process condition in the production and processing of beans embryo sugar.
Provided by the invention on the basis of optimum formula, those skilled in the art can innovate the beans embryo sugar of various taste, such as spicy type, salty odor type etc.All right diffusion thought, research and utilization soybean germ powder makes saqima, and the formula of soup stock additive etc., develops a series of leisure food, make the utilization of beans embryo more varied, make it be utilized and reach largeizationr.
Accompanying drawing explanation
Fig. 1: beans embryo sensory evaluation scores curve under different baking temperature.
Organoleptic scores change curve in different time at Fig. 2: 160 DEG C of temperature.
Fig. 3: sugar cook temperature is on the impact of beans embryo sugar hardness.
Fig. 4: sugar cook temperature is on the impact of beans embryo chewiness.
Fig. 5: the hardness of beans embryo sugar and the relation of white granulated sugar and maltose ratio.
Fig. 6: the viscosity of beans embryo sugar and the relation of white granulated sugar and maltose ratio.
Detailed description of the invention
Embodiment 1
The production technology of soybean germ powder:
1.1 skin grains are separated: the material given beans embryo and skin mixed, is separated, and removes skin, leaves beans embryo.
1.2 cross sieve classification: screen beans embryo granular size according to finished product very much.Choose the particle of size between 10 orders to 20 orders.
1.3 cleanings are dried: clean in clear water the beans embryo chosen and pull out, dry.
1.4 bakings, dry: beans embryo to be put into baking box, carrying out toasting 30min to presenting desirable color, fragrance and crunchy sensation at 140 DEG C of temperature, reach beans embryo surface and center color is basically identical; For ensureing to be heated evenly, beans embryo can be carried out short time storage before baking with equilibrium water conten, and the kernel in baking tray is paved into thin layer, avoiding piling up and inequality of being heated.Then to put it in hot-blast stove dry 30min under 90 DEG C of conditions, reach the effect of the bitter taste alleviating or remove beans embryo.
Embodiment 2
Beans embryo baking pretreatment experiment of single factor:
2.1 different baking temperatures are on the impact of beans embryo quality
Take the soybean germ sample of a certain amount of drying, be placed in far-infrared roasting oven respectively, set temperature is 120 DEG C respectively, 140 DEG C, 160 DEG C, 180 DEG C, heats 30min.Afterwards the beans embryo handled well is taken out and be stored in dry environment.Carry out observation to its quality such as color, smell and taste and crisp degree to detect, utilize sensory evaluation system to mark to it.
As shown in Figure 1, within the scope of 120 DEG C-160 DEG C, along with the rising of temperature, organoleptic quality mark almost proportional rises.But when temperature rises to 180 DEG C, the color observing beans embryo in experiment alters a great deal, in dark brown, and burnt serious bitter taste.Therefore can obtain, the organoleptic quality of baking temperature to beans embryo has a great impact.Therefore obtain toasting under 160 DEG C of conditions the beans embryo quality effect that 30min obtains better.
2.2 different baking times are on the impact of beans embryo quality
Take the soybean germ sample of a certain amount of drying, be placed in far-infrared roasting oven respectively, set temperature is 160 DEG C, and baking time is 15min, 30min, 45min, 60min, is taken out by the beans embryo handled well afterwards and is stored in dry environment.Carry out observation to its quality such as color, smell and taste and crisp degree to detect, utilize sensory evaluation system to mark to it.
As shown in Figure 2, under 160 DEG C of baking conditions, along with the increase of baking time, organoleptic scores is with on a declining curve close to inversely proportional relation.Baking time is longer, and its color is darker, and quality is poorer.Illustrate that, when 160 DEG C of high-temperature bakings, the quality of baking time on beans embryo has larger impact.Thus can toast 15min under 160 DEG C of conditions, beans embryo quality effectiveness comparison is good.
Embodiment 3
With regard to the beans embryo in beans embryo sugar, be suitable at the color and luster of soybean germ, when giving off a strong fragrance, just more can trigger the edible desire of people.And the flavor substance that the Maillard reaction of this series of quality to be beans embryo at high temperature occur appropriateness obtains; In order to make beans embryo sugar can have crisp mouthfeel and good keeping quality, we should take certain dry means make the moisture of beans embryo and water activity lower; From the viewpoint of preservation, in dry heat processing procedure, if process beans embryo under high temperature for a long time, its fat-splitting degree will be higher, and oxidation resistance can reduce, and stability reduces, and easily can be formed and become sour; If therefore moisture is higher in final pretreated rear beans embryo, the keeping quality of beans embryo sugar will be reduced.In conjunction with above-mentioned several condition, if temperature when can be reduced in heating or the processing time under high temperature, on the basis of the preservation stability and quality and flavor that ensure beans embryo, beans embryo can be dried to lower degree again, this will be more satisfactory mode.Therefore, intend the thermal processing method process beans embryo selecting high-temperature baking-heated-air drying to combine, while raising beans embryo quality, again for the preservation of beans embryo sugar product is laid a good foundation.
3.1 bakings are in conjunction with the technique orthogonal test of heated-air drying:
On single factor experiment basis, with baking temperature, baking time, heated-air drying temperature, hot-wind-drying time for influence factor, design four factor three horizontal quadrature tests.Utilize sensory evaluation system, the beans embryo quality of gained under variant condition is given a mark.Factor level is shown in Table A, adopts orthogonal test method to data analysis, finds out optimum pretreatment baking drying parameter.
Table A beans embryo baking drying process orthogonal test factor and level
3.2 bakings are in conjunction with hot-air drying technology orthogonal experiments
With baking temperature (A), baking time (B), heated-air drying temperature (C), hot-wind-drying time (D) for influence factor.Give each factor design three levels respectively.Baking temperature: 120 DEG C, 140 DEG C, 160 DEG C; Baking time: 15min, 30min, 45min; Heated-air drying temperature: 70 DEG C, 80 DEG C, 90 DEG C; Hot-wind-drying time: 30min, 40min, 50min.Orthogonal experiments is as following table:
Table BL
9(3
4) orthogonal test scheme and result
A can be drawn by table B
2b
2c
3d
1for best test combinations, namely baking temperature is 140 DEG C, baking time is 30min, heated-air drying temperature is 90 DEG C, hot-wind-drying time is 30min, and the taste of beans embryo is best.Can obtain affecting size order to the factor of beans embryo organoleptic quality according to range analysis and be: A > C > B > D.Namely toasting phase temperature is the main factor affecting beans embryo mouthfeel, is secondly heated-air drying temperature, the time in baking stage, hot-wind-drying time.
Embodiment 4
The production technology of soybean germ sugar:
4.1 syrup preparations: load weighted white granulated sugar, maltose, water are prepared in proportion, pours in sugar boiler.
4.2 syrup infusions: first stage control temperature is within the scope of 100 ~ 110 DEG C, and object is melted by white granulated sugar, then adopts heating mode gradually, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup, omnidistance high temperature infusion be avoided to cause liquid glucose caramelization serious, and color is excessively dark.
4.3 mixed materials: the beans embryo powder prepared by above-described embodiment and other auxiliary materials add in pot, make for 20 to 30 times it even its rapid stirring.
4.4 to strike off, cut: the massecuite mixed is poured on the baking tray having wiped one deck vegetable oil.Shakeout fast with rolling pin and struck off, make it spread out into the uniform thin slice of thin and thick, after its cooling, be cut into the bulk of several rules with knife, every block heavily about 50 ~ 100 grams.
4.5 cooling formings: in sugar cooling procedure, separate the sugar that adhesion degree is little.
4.6 packagings: after product cools completely, it is detected, then just can pack. sugar moisture absorption tide be avoided.
Embodiment 5
The research of soybean germ sugar sugar cook technique
The mensuration of 5.1 sugar cook temperature
Consistent at guarantee pretreating process, on the basis that each composition addition is consistent, research sugar cook temperature is respectively 130 DEG C, 140 DEG C, 150 DEG C, 160 DEG C, the matter structure of beans embryo and the impact of quality when 170 DEG C.
The mensuration of 5.2 matter structures
Physical property measurement is carried out to beans embryo sugar, i.e. full texture analysis (TPA).It is by the probe Mouthsimulator masticatory movement on tester, and compress semi-solid and solid, and be connected with computer, after having tested, matter structure curve and the measured characterisitic parameter of sample show all over the display.Mainly hardness and chewiness are measured.
(1) hardness (Hardness): the peak value representative occurred during first time compression makes the power required for sample deformations be hardness.
(2) chewiness (Chewiness): adhesivity and flexible product; Represent and solid sample is chewed into the energy can swallowed required for state.
Condition determination: select P/36R to pop one's head in, test-types is compression test, speed 2.0mm/s, test speed 1.0mm/s before surveying, speed 10mm/s, depression distance 4.0mm after surveying, retention time 5s.
As seen from Figure 3 along with the rising of sugar cook temperature, the hardness of beans embryo sugar is increasing gradually, 170 DEG C time, reach 40.2N.Because sugar cook temperature is higher, water loss is faster, makes syrup concentration become large, so that the beans embryo sugar hardness of working it out becomes large.
As seen from Figure 4 along with the rising of sugar cook temperature, the chewiness of beans embryo sugar is also increasing gradually.24.3g is reached 170 DEG C time.Sugar cook temperature rises, and syrup concentration change makes greatly hardness increase, and therefore causes chewiness also to increase.
Table C sugar cook temperature is on the impact of beans embryo sugar organoleptic quality
As can be seen from table C, along with the rising of sugar cook temperature, the color of bonding syrup and local flavor can be made to change.And when sugar cook temperature is 150 DEG C, product has good organoleptic quality.Therefore best sugar cook temperature is 150 DEG C.
Embodiment 6
The research of soybean germ sugar optimum formula
Find that the addition of white granulated sugar, maltose, sodium bicarbonate, vanillic aldehyde has considerable influence to beans embryo sugar organoleptic quality through experiment.Orthogonal experiment is adopted to be optimized formula below.
6.1 Orthogonal Experiment and Design
The horizontal L9 (3 of four factors three is carried out in this experiment
4) orthogonal experiment.Determine three levels of each factor, orthogonal is carried out by orthogonal experiment scheme, wherein white granulated sugar (A) is respectively 40g, 30g and 20g, maltose (B) is respectively 10g, 15g and 20g, sodium bicarbonate (C) is respectively 0g, 0.5g and 1g, vanillic aldehyde (D) is respectively 0.2g, 0.12g and 0.04g, carries out 9 experiments altogether.By data process&analysis determination beans embryo sugar optimum formula.Following parameter is to add 100g through pretreated soybean germ amount for standard.
Table D soybean germ sugar formula L
9(3
4) orthogonal test factor and level
Table E soybean germ sugar formula L
9(3
4) orthogonal experiments analysis
Can show that best of breed is A by the analysis of table E orthogonal experiment data
2b
2c
3d
1, with the addition of beans embryo for 100g for standard time, each composition optimum addition is white granulated sugar 30g, maltose 15g, sodium bicarbonate 1g, vanillic aldehyde 0.2g.And can show that the mouthfeel of the addition of maltose to final products has the greatest impact by extreme difference, be secondly white granulated sugar.
The mensuration of 6.2 sugared ratios
Find in experiment that the impact of the relation of white granulated sugar and maltose addition on soybean germ sugar product quality has certain relation, therefore study the texture characteristic of product under two kinds of sugared different adding proportion conditions, whether comparative result is consistent with sensory evaluation acquired results.Three representative ratios are chosen at this.Explore hardness and the viscous index of white granulated sugar and maltose products obtained therefrom under 4:1,2:1,1:1 tri-kinds of conditions, and analyzed.
6.2.1 sugared ratio is on the impact of beans embryo sugar hardness
As seen from Figure 5 when the ratio of white granulated sugar and maltose is 4:1, hardness number is maximum, and the hardness of beans embryo sugar can affect the selection of consumer to a great extent.Along with the increase of maltose ratio, hardness reduces gradually, but finds in an experiment, and when maltose content is very high, last product simply cannot be shaping.
6.2.2 sugared ratio is on the impact of beans embryo sugar viscosity
Find out in its viscosity relationship by Fig. 6, when ratio is 2:1, viscosity number is minimum, and when ratio is 1:1, viscosity number is maximum, and the impact describing the ratios on viscosity of maltose is very large.
Complex chart 5-6 can find out that the ratio of different white granulated sugars and maltose can draw the best results when its ratio is 2:1 more greatly to hardness and viscosity influence.
The mensuration of 6.3 beans embryo saccharic structures
After the cooling of beans embryo hardness is carried out to it and viscosity measures.Test condition is as follows:
Determination of Hardness: before setting is surveyed, in survey, after survey, speed is respectively 2.0mm/s, 1.0mm/s, 1.0mm/s, compression distance 5mm, probe model P2,
Surface viscosity: probe model selects P36R; Before setting is surveyed, in survey, after survey, speed is respectively 1.0mm/s, 1.0mm/s, 10.0mm/s, and applied force is designed to 6.0g.
6.4 optimization of C/C composites
To formula principal element Research foundation on, realize to formula optimization, consider for reach better mouthfeel effect and the storage life of later stage to sugar longer, antioxidant effect is better, salt can be added in formula, cream, the auxiliary materials such as antioxidant through research.Finally research draws each material addition in optimum formula (each percentage is the percentage accounting for beans embryo addition): 60% beans embryo, 18% white granulated sugar, 9% maltose, 6% water, 6% cream, 0.6% sodium bicarbonate, 0.1% vanillic aldehyde, 0.3% salt.
Attached: the sensory evaluation scores standard of beans embryo baking
10 composition subjective appreciation groups are randomly drawed from lab assistant, allow them mark to the flavor quality of 5 aspects such as feeling after the color and luster of baking beans embryo, smell, flavour, structural state, local flavor, judge average mark for comprehensive grading with all criticism personnel.Concrete beans embryo sense organ fuzzy evaluation table as shown in Table 1.
Table one beans embryo hot-working sense organ fuzzy evaluation table
Soybean germ sugar organoleptic quality Comment on Standard
Table two soybean germ sugar sensory evaluation standard
Disclosedly above be only preferred embodiment of the present invention, interest field of the present invention can not be limited with this, therefore according to the equivalent variations that the claims in the present invention are done, still belong to the scope that the present invention is contained.
Claims (5)
1. a production technology for soybean germ sugar, is characterized in that, it specifically comprises the steps:
(1) skin grain is separated: the material given beans embryo and skin mixed, is separated, and removes skin, leaves beans embryo;
(2) sieve classification is crossed: according to finished product, beans embryo granular size is screened, choose the particle of size between 10 order ~ 20 orders;
(3) cleaning is dried: clean in clear water the beans embryo chosen and pull out, dry;
(4) toast, dry: beans embryo being put into baking box, carrying out toasting 30min to presenting desirable color, fragrance and crunchy sensation at 140 DEG C of temperature, reach beans embryo surface and center color is basically identical; Beans embryo in baking tray is paved into thin layer, avoids piling up and inequality of being heated, then to put it in hot-blast stove dry 30min under 90 DEG C of conditions, reach the effect of the bitter taste alleviating or remove beans embryo;
(5) syrup preparation: load weighted white granulated sugar, maltose, water are prepared in proportion, pours in sugar boiler;
(6) syrup infusion: first stage control temperature is within the scope of 100 ~ 110 DEG C, and object is melted by white granulated sugar, then adopts heating mode gradually, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup, omnidistance high temperature infusion be avoided to cause liquid glucose caramelization serious, and color is excessively dark;
(7) mixed material: the beans embryo handled well and other auxiliary materials are added in pot, makes it even 20 ~ 30 times its rapid stirring;
(8) strike off, cut: the massecuite mixed is poured on the baking tray having wiped one deck vegetable oil, shakeout fast with rolling pin and struck off, make it spread out into the uniform thin slice of thin and thick, after its cooling, the bulk of several rules is cut into, every block heavily about 50 ~ 100 grams with knife;
(9) cooling forming: in sugar cooling procedure, separate the sugar that adhesion degree is little;
(10) pack: after product cools completely, it is detected, then just can pack, sugar moisture absorption tide be avoided.
2. the production technology of soybean germ sugar as claimed in claim 1, it is characterized in that, step (4) comprises following operation: before baking, beans embryo is carried out short time storage with equilibrium water conten.
3. the production technology of soybean germ sugar as claimed in claim 1, it is characterized in that, the white granulated sugar in step (5) and the mass ratio of maltose are 2:1.
4. the production technology of soybean germ sugar as claimed in claim 1, it is characterized in that, auxiliary material described in step (7) comprises cream, sodium bicarbonate, vanillic aldehyde, salt, wherein each component proportion is 60wt% beans embryos, 18wt% white granulated sugar, 9wt% maltose, 6wt% water, 6wt% cream, 0.6wt% sodium bicarbonate, 0.2wt% vanillic aldehyde, 0.2wt% salt.
5. a soybean germ sugar, is characterized in that, described soybean germ sugar is prepared from by the method described in claim 1-4.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106820215A (en) * | 2016-12-26 | 2017-06-13 | 重庆保卫食品有限公司 | For the removing method of beans plumule |
| CN107156416A (en) * | 2017-07-06 | 2017-09-15 | 天津杞源堂生物工程有限公司 | A kind of skin-protecting face nursing lycium ruthenicum candy and preparation method thereof |
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| CN103584079A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Soybean-germ health food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820215A (en) * | 2016-12-26 | 2017-06-13 | 重庆保卫食品有限公司 | For the removing method of beans plumule |
| CN107156416A (en) * | 2017-07-06 | 2017-09-15 | 天津杞源堂生物工程有限公司 | A kind of skin-protecting face nursing lycium ruthenicum candy and preparation method thereof |
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