CN105433117B - The mayonnaise low in calories that gumbo slag processes the technique of mayonnaise low in calories and this technique obtains - Google Patents
The mayonnaise low in calories that gumbo slag processes the technique of mayonnaise low in calories and this technique obtains Download PDFInfo
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 112
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 112
- 239000002893 slag Substances 0.000 title claims abstract description 64
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 54
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 41
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- 238000002360 preparation method Methods 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
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- 238000009288 screen filtration Methods 0.000 claims description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
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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 present invention relates to field of food to more particularly relate to the mayonnaise low in calories that gumbo slag processes the technique of mayonnaise low in calories and this technique obtains more particularly to the deep exploitation field of gumbo.The technique that a kind of gumbo slag processes mayonnaise low in calories is disclosed, the gumbo slag after remove seed is collected, and it is spare by processing to form gumbo slag extracting solution, and mayonnaise low in calories is obtained by a series for the treatment of process.After technical solution disclosed in this invention, gumbo slag can be turned waste into wealth, mayonnaise is prepared using gumbo slag, not only expand the edible part of gumbo, but also substantially reduce enterprise's production cost.Meanwhile pistac is presented in the mayonnaise color and luster being prepared as raw material using gumbo slag, the fragrant with lemon and gumbo, delicate mouthfeel is soft, and smear is good, and no line is split and grease phenomenon.
Description
Technical field
The present invention relates to field of food to more particularly relate to the autumn more particularly to the deep exploitation field of gumbo
The mayonnaise low in calories that certain herbaceous plants with big flowers slag processes the technique of mayonnaise low in calories and this technique obtains.
Background technology
Gumbo（Abelmoschus esculentus）Annual herb plant, be one plant vegetables, medicine, flower dual-purpose type plant,
It is widely used.Containing nutriments such as abundant glycoprotein, flavones, pectin, vitamin and protein in gumbo, have higher
Nutritive value and health-care efficacy are a kind of new type of health vegetables.Soluble Fiber in gumbo can also promote internal organic substance
Excretion, reduce toxin accumulation in vivo, reduce cholesterol level, be good diet food.In addition, gumbo is also notable
Improve immune function and antifatigue function.Meanwhile gumbo seed oil-containing 15%~19%, it is rich in essential fatty acid linoleic acid,
And the ratio of saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid is more balanced, is a kind of with high nutritive value
Vegetable oil.But during oil expression, the pod utilization after remove seed is smaller, is generally made as waste disposal in the form of gumbo slag
At great waste.
Mayonnaise is a kind of semisolid oil-in-water emulsion.Traditional mayonnaise is a kind of than more typical food high in fat
Product, fat content are up to 80%.Gradually turn with the food and drink theory of people, mayonnaise allows many people to hang back.
Invention content
The purpose of the present invention is realizing using gumbo slag as raw material, further deepened processing, using forming mayonnaise.
In order to realize this goal of the invention, the technique that a kind of gumbo slag processes mayonnaise low in calories is we disclosed, including
Following steps：
（1）Gumbo slag after remove seed is collected, and spare by processing formation gumbo slag extracting solution,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；
（3）Xylitol is added in egg yolk, is quickly stirred, is uniformly mixed and obtains the second mixture；
（4）First mixture is added in the second mixture, stirring at low speed, and is slowly added into plant in whipping process
Oil, vegetable oil additive amount is the half of total vegetable oil, and after addition, quickly stirring obtains third mixture to sticky；
（5）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（6）Gumbo slag extracting solution and remaining vegetable oil are added in the 4th mixture, is placed in colloid mill and carries out
Matter processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Further, it is preferable to the step（6）The rotating speed of middle colloid mill is 4000~6000r/min, homogenization 3~5
Minute.
Meanwhile we disclosing the preparation method of two kinds of gumbo extracting solutions.
The preparation method of one of which gumbo extracting solution is：Step（1）The middle gumbo slag by after remove seed is collected, and is put
Enter to handle 7 ~ 10 seconds postcoolings in 90 ~ 100 DEG C of water to room temperature, distilled water is added and wears into slurry, the filter screen mistake through 80~100 mesh
Filter, obtains gumbo extracting solution.
The preparation method of second of gumbo extracting solution is：Step（1）The preparation method of middle gumbo slag extracting solution is as follows：
（1）Remove seed gumbo slag is washed with water into surface, is put into 95 DEG C of hot water and impregnates 3min, takes out, drains；
（2）By gumbo slag and deionized water according to 1:2 ratio, is beaten in refiner, obtains gumbo homogenate, by the autumn
Certain herbaceous plants with big flowers homogenate, which is placed in colloid mill, carries out homogenization, after processing homogenate stand 30min, through 60 mesh screens, obtain gumbo the
One filtrate collects filter residue；
（3）By step（2）Obtained filter residue is with deionized water according to mass ratio 1:1 mixing, sequentially adds pectase, fiber
Plain 1~2h of enzyme hydrolysis, hydrolysis temperature are 45 DEG C, and enzymolysis liquid centrifugation takes supernatant, is the second filtrate of gumbo, collects filter residue；
（4）By step（3）Obtained gumbo filter residue is with deionized water according to mass ratio 1:1 mixing, is placed in boiling in 95 DEG C
During which 10min is stirred continuously, cooking liquor centrifugation takes supernatant, obtains third filtrate, filter residue discards；
（5）Merge step（2）,（3）,（4）In obtained filtrate, as gumbo extracting solution.
When using the preparation method of second of gumbo extracting solution, preferred steps（5）In obtained gumbo extracting solution carry out
Freeze concentration processing.
Further, the present invention is further preferably in prepared by second of gumbo extracting solution, the step（3）The enzyme of middle pectase
Living is 3*104The enzyme activity of u/g, cellulase are 1*105 u/g。
Meanwhile taking for raw material refers to following parts by weight, each original in our further preferably above each steps
The parts by weight of material are：50-80 parts of gumbo slag, 25-45 parts of yolk, 200-300 parts of vegetable oil, 100 parts of water, 5 parts of converted starch, wood
20-40 parts of sugar alcohol, 10-20 parts of lemon juice, 3 parts of salt, 0.5 part of xanthans.
Finally, we also disclose that simultaneously processes the phase that the technique of mayonnaise low in calories is prepared using the above gumbo slag
Answer mayonnaise low in calories.
Vitamin B1, vitamin B2, vitamin C and mineral are rich in using the mayonnaise low in calories that the present invention is prepared
Matter, while rich in nutriments such as amino acid, oligopeptides, oligosaccharides in mayonnaise.
Using gumbo slag as raw material in the present invention, by protein contained therein, fat, carbohydrate, vitamin,
Minerals and dietary fiber etc. are introduced into mayonnaise, while rich in the ingredients such as flavones, polysaccharide, the mayonnaise battalion of formation in gumbo slag
Support abundant, health value height.
Meanwhile gumbo itself has the characteristics that low fat and sugar, and cholesterol level can be reduced as mayonnaise raw material, for
Reducing blood lipid improves immunity and antifatigue has remarkable effect.People can be met for low in calories, low fat dietetic requirement.
Soluble Fiber therein can also in creep body organic substance excretion, reduce the accumulation of toxin in vivo.
After technical solution disclosed in this invention, gumbo slag can be turned waste into wealth, salad is prepared using gumbo slag
Sauce, has not only expanded the edible part of gumbo, but also substantially reduces enterprise's production cost.Meanwhile it being prepared by raw material of gumbo slag
Pistac is presented in obtained mayonnaise color and luster, and the fragrant with lemon and gumbo, delicate mouthfeel is soft, and smear is good, nothing
Line is split and grease phenomenon.
Specific implementation mode
Weigh egg yolk 30g, sunflower oil 200g, water 120g, converted starch 5g, xylitol 30g, salt 3g, lemon
Juice 5g, xanthans 0.5g, gumbo slag 80g.
Raw materials used in the present embodiment is commercial product, and wherein converted starch is the production of Ding Xin global groups
STARPRO modified food starch.
The preparation of 1 gumbo extracting solution of embodiment
Gumbo slag after remove seed is collected, and puts it into 90 ~ 100 DEG C of water and handles 7 ~ 10 seconds postcoolings to room temperature, is added
Enter distilled water and wear into slurry, the filter screen filtration through 80 ~ 100 mesh obtains gumbo extracting solution.
Wherein the addition of water is at least 3 times of volumes of gumbo slag.
The preparation of 2 gumbo extracting solution of embodiment
（1）Remove seed gumbo slag is washed with water into surface, is put into 95 DEG C of hot water and impregnates 3min, takes out, drains；
（2）By gumbo slag and deionized water according to 1:2 ratio, is beaten in refiner, obtains gumbo homogenate, by the autumn
Certain herbaceous plants with big flowers homogenate, which is placed in colloid mill, carries out homogenization, after processing homogenate stand 30min, through 60 mesh screens, obtain gumbo the
One filtrate collects filter residue；
（3）By step（2）Obtained filter residue is with deionized water according to mass ratio 1:1 mixing, sequentially adds pectase, fiber
Plain 1~2h of enzyme hydrolysis, hydrolysis temperature are 45 DEG C, and enzymolysis liquid centrifugation takes supernatant, is the second filtrate of gumbo, collects filter residue；
（4）By step（3）Obtained gumbo filter residue is with deionized water according to mass ratio 1:1 mixing, is placed in boiling in 95 DEG C
During which 10min is stirred continuously, cooking liquor centrifugation takes supernatant, obtains third filtrate, filter residue discards；
（5）Merge step（2）,（3）,（4）In obtained filtrate, as gumbo extracting solution.
Wherein step（3）The enzyme activity of middle pectase is 3*104The enzyme activity of u/g, cellulase are 1*105 u/g。
Embodiment 3
（1）Gumbo slag after remove seed is collected, and gumbo slag extracting solution is formed by the method processing disclosed in embodiment 1
It is spare,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；
（3）Xylitol is added in egg yolk, is quickly stirred, is uniformly mixed and obtains the second mixture；
（4）First mixture is added in the second mixture, stirring at low speed, and is slowly added into plant in whipping process
Oil, vegetable oil additive amount is the half of total vegetable oil, and after addition, quickly stirring obtains third mixture to sticky；
（5）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（6）Gumbo slag extracting solution and remaining vegetable oil are added in the 4th mixture, is placed in colloid mill and carries out
Matter processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Embodiment 4
（1）Gumbo slag after remove seed is collected, and standby by method processing formation gumbo slag extracting solution disclosed in embodiment 2
With,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；
（3）Xylitol is added in egg yolk, is quickly stirred, is uniformly mixed and obtains the second mixture；
（4）First mixture is added in the second mixture, stirring at low speed, and is slowly added into plant in whipping process
Oil, vegetable oil additive amount is the half of total vegetable oil, and after addition, quickly stirring obtains third mixture to sticky；
（5）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（6）Gumbo slag extracting solution and remaining vegetable oil are added in the 4th mixture, is placed in colloid mill and carries out
Matter processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Embodiment 5
Mayonnaise low in calories is prepared using the method in embodiment 4, from embodiment 4 unlike further limit
The rotating speed of colloid mill is 4000~6000r/min, homogenization 3~5 minutes.
Embodiment 6
（1）Gumbo slag after remove seed is collected, and gumbo slag is formed by the method processing disclosed in embodiment 1 or 2 and is carried
Take liquid spare,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；
（3）Xylitol is added in egg yolk, is quickly stirred, is uniformly mixed and obtains the second mixture；
（4）First mixture is added in the second mixture, stirring at low speed, and is slowly added into plant in whipping process
Oil, vegetable oil additive amount is the half of total vegetable oil, and after addition, quickly stirring obtains third mixture to sticky；
（5）Lemon juice, gumbo extracting solution and remaining vegetable oil are added into third mixture, be placed in colloid mill into
Row homogenization, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Embodiment 7
（1）Gumbo slag after remove seed is collected, and gumbo slag is formed by the method processing disclosed in embodiment 1 or 2 and is carried
Take liquid spare,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；
（3）Xylitol is added in egg yolk, is quickly stirred, is uniformly mixed and obtains the second mixture；
（4）Second mixture is added in the first mixture, addition gumbo extracting solution, stirring at low speed, and stirred
Vegetable oil is slowly added into journey, vegetable oil additive amount is the half of total vegetable oil, after addition, is quickly stirred to viscous
It is thick, obtain third mixture；
（5）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（6）Remaining vegetable oil is added in the 4th mixture, is placed in colloid mill and is carried out homogenization, then 4 DEG C it is cold
It hides to get to mayonnaise low in calories.
Embodiment 8
（1）Gumbo slag after remove seed is collected, and gumbo slag is formed by the method processing disclosed in embodiment 1 or 2 and is carried
Take liquid spare,
（2）Salt, converted starch, xanthans, xylitol are added in egg yolk, quickly stirred, the first mixing is formed
Pure water is added into the first mixture in object, and quickly stirring forms the second mixture；
（3）Vegetable oil is slowly added into the second mixture, vegetable oil additive amount is the half of total vegetable oil, addition
After, quickly stirring obtains third mixture to sticky；
（4）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（5）Gumbo slag extracting solution and remaining vegetable oil are added in the 4th mixture, is placed in colloid mill and carries out
Matter processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Embodiment 9
（1）Gumbo slag after remove seed is collected, and gumbo slag is formed by the method processing disclosed in embodiment 1 or 2 and is carried
Take liquid spare,
（2）Salt, converted starch, xanthans, xylitol, the half of total vegetable oil, water are added in egg yolk,
Quickly stirring, obtains the first mixture；
（3）Lemon juice is added into the first mixture, and quickly stirs, with stirring be gradually added into total vegetable oil four/
One, continue to be uniformly mixing to obtain the second mixture；
（4）Gumbo slag extracting solution and remaining vegetable oil are added in the second mixture, is placed in colloid mill and carries out
Matter processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
Embodiment 10
The gumbo extracting solution that comparative example 1 and embodiment 2 obtain, it has been found that the gumbo extracting solution that embodiment 1 obtains
It is darker, but there are subtle particulate matters, while its fragrance is unlike strong in embodiment 2.
Embodiment 11
Investigate mayonnaise color and luster, fragrance, forming degree, smear and stability that embodiment 3 ~ 9 obtains.
The mayonnaise color and luster that embodiment 4 obtains is in pistac, gumbo and citrus scented are strong, forming degree is good, smear
It is good, there is no water-oil separating phenomenon after long-term placement.Mayonnaise delicate mouthfeel.
The mayonnaise color and luster that embodiment 3 obtains is light compared with embodiment 4 in yellow green, gumbo and citrus scented, and forming degree is good, applies
Smearing property is good, does not have water-oil separating phenomenon after long-term placement, subtle granular sensation in mayonnaise.
The mayonnaise color and luster that embodiment 5 obtains is strong in pistac, gumbo and citrus scented, monolithic molding, smear
It is good, there is no water-oil separating phenomenon, mayonnaise delicate mouthfeel after long-term placement.
It is in that pistac, gumbo and citrus scented are strong that embodiment 6, which obtains mayonnaise color and luster, can be shaped, can after smearing
Wandering slow to realize, there are water-oil separating phenomenon, mayonnaise delicate mouthfeels after long-term placement.
Embodiment 7 cannot form the mayonnaise of semi-fluid property, and forming degree is poor, and it is existing that there are water-oil separatings after long-term placement
As.
Embodiment 8 cannot form the mayonnaise of semi-fluid property, and forming degree is poor, and it is existing that there are water-oil separatings after long-term placement
As.
Embodiment 9 cannot form the mayonnaise of semi-fluid property, and forming degree is poor, and it is existing that there are water-oil separatings after long-term placement
As.
Claims (7)
1. the technique that gumbo slag processes mayonnaise low in calories, characterized in that it includes chicken that the gumbo slag, which processes mayonnaise low in calories,
Yolk 30g, sunflower oil 200g, water 120g, converted starch 5g, xylitol 30g, salt 3g, lemon juice 5g, xanthans 0.5g,
Gumbo slag 80g, preparation process include the following steps：
（1）Gumbo slag after remove seed is collected, and spare by processing formation gumbo slag extracting solution,
（2）Salt, converted starch and xanthans are dissolved in pure water, quickly stirring forms the first mixture；（3）By xylose
Alcohol is added in egg yolk, quickly stirs, and is uniformly mixed and obtains the second mixture；
（4）First mixture is added in the second mixture, stirring at low speed, and is slowly added into sunflower seeds in whipping process
Oil, sunflower oil additive amount is the half of total sunflower oil, and after addition, it is mixed to obtain third to sticky for quickly stirring
Close object；
（5）Lemon juice is added into third mixture, and quickly stirs, with stirring be gradually added into total sunflower oil four/
One, continue to be uniformly mixing to obtain the 4th mixture；
（6）Gumbo slag extracting solution and remaining sunflower oil are added in the 4th mixture, is placed in colloid mill and carries out homogeneous
Processing, then 4 DEG C of refrigerations are to get to mayonnaise low in calories.
2. the technique that gumbo slag according to claim 1 processes mayonnaise low in calories, characterized in that the step（6）In
The rotating speed of colloid mill is 4000~6000r/min, homogenization 3~5 minutes.
3. the technique that gumbo slag according to claim 1 processes mayonnaise low in calories, characterized in that step（1）In will go
Gumbo slag after seed is collected, and is put it into 90 ~ 100 DEG C of water and handled 7 ~ 10 seconds postcoolings to room temperature, and distilled water is added and wears into
Slurry, the filter screen filtration through 80 ~ 100 mesh obtain gumbo extracting solution.
4. the technique that gumbo slag according to claim 1 processes mayonnaise low in calories, characterized in that step（1）Middle gumbo
The preparation method of slag extracting solution is as follows：
（1）Remove seed gumbo slag is washed with water into surface, is put into 95 DEG C of hot water and impregnates 3min, takes out, drains；
（2）By gumbo slag and deionized water according to 1:2 ratio, is beaten in refiner, obtains gumbo homogenate, and gumbo is even
Slurries, which are placed in colloid mill, carries out homogenization, and homogenate standing 30min after processing obtains the filter of gumbo first through 60 mesh screens
Liquid collects filter residue；
（3）By step（2）Obtained filter residue is with deionized water according to mass ratio 1:1 mixing, sequentially adds pectase, cellulase
1~2h is hydrolyzed, hydrolysis temperature is 45 DEG C, and enzymolysis liquid centrifugation takes supernatant, is the second filtrate of gumbo, collects filter residue；
（4）By step（3）Obtained gumbo filter residue is with deionized water according to mass ratio 1:1 mixing, is placed in boiling in 95 DEG C
During which 10min is stirred continuously, cooking liquor centrifugation takes supernatant, obtains third filtrate, filter residue discards；
（5）Merge step（2）,（3）,（4）In obtained filtrate, as gumbo extracting solution.
5. the technique that gumbo slag according to claim 4 processes mayonnaise low in calories, characterized in that step（5）In obtain
Gumbo extracting solution carry out freeze concentration processing.
6. the technique that gumbo slag according to claim 4 processes mayonnaise low in calories, characterized in that the step（3）In
The enzyme activity of pectase is 3 × 104The enzyme activity of u/g, cellulase are 1 × 105u/g。
7. the gumbo slag described in claim 1~6 any one process mayonnaise low in calories technique be prepared it is low in calories
Mayonnaise.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| CN103478688A (en) * | 2013-09-06 | 2014-01-01 | 贵州大学 | Perilla frutescens salad dressing and preparation method thereof |
| CN103907659A (en) * | 2013-12-30 | 2014-07-09 | 湖南奇异生物科技有限公司 | Method for preparing dietary fiber biscuit using okra waste residues |
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| JP4292229B2 (en) * | 2007-02-20 | 2009-07-08 | ブンセン株式会社 | Foods and seasonings with excellent swallowability |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| CN103478688A (en) * | 2013-09-06 | 2014-01-01 | 贵州大学 | Perilla frutescens salad dressing and preparation method thereof |
| CN103907659A (en) * | 2013-12-30 | 2014-07-09 | 湖南奇异生物科技有限公司 | Method for preparing dietary fiber biscuit using okra waste residues |
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