CN105475590A - 一种保健瑞士糖及其制作方法 - Google Patents
一种保健瑞士糖及其制作方法 Download PDFInfo
- Publication number
- CN105475590A CN105475590A CN201510947563.6A CN201510947563A CN105475590A CN 105475590 A CN105475590 A CN 105475590A CN 201510947563 A CN201510947563 A CN 201510947563A CN 105475590 A CN105475590 A CN 105475590A
- Authority
- CN
- China
- Prior art keywords
- potato
- pole
- date palm
- chlorella pyrenoidosa
- sugar
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title abstract 3
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 16
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 16
- 244000249214 Chlorella pyrenoidosa Species 0.000 claims abstract description 16
- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 claims abstract description 16
- 235000010659 Phoenix dactylifera Nutrition 0.000 claims abstract description 16
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 16
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 239000011425 bamboo Substances 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 11
- 241001061264 Astragalus Species 0.000 claims abstract description 11
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 11
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 235000006533 astragalus Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 210000004233 talus Anatomy 0.000 claims abstract description 11
- 239000004382 Amylase Substances 0.000 claims abstract description 6
- 108010065511 Amylases Proteins 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 6
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 235000019418 amylase Nutrition 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 244000104275 Phoenix dactylifera Species 0.000 claims abstract 4
- 240000004584 Tamarindus indica Species 0.000 claims abstract 3
- 241001330002 Bambuseae Species 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 15
- 238000000227 grinding Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 241001145025 Saussurea involucrata Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 abstract 1
- 229920001282 polysaccharide Polymers 0.000 abstract 1
- 239000005017 polysaccharide Substances 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 241000233805 Phoenix Species 0.000 description 12
- 241000596504 Tamarindus Species 0.000 description 8
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000003736 gastrointestinal content Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及食品技术领域,具体涉及一种保健瑞士糖及其制作方法。将蛋白核小球藻、雪莲子、椰枣、竹篙薯蒸制后,磨浆,向磨浆液中接种纤维素酶、淀粉酶酶解,向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶糖化,向糖化液中加入罗望子胶、橙粉,加热至30-35℃,在250-280r/min的搅拌速率下搅拌8-10min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在38-40℃,0.1-0.015kpa下干燥1-2分钟即可。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种保健瑞士糖及其制作方法。
背景技术
“瑞士糖”进入中国将近20年,瑞士糖属于砂质型低度充气糖果,主要由明胶、油脂、糖饴、方登混合制成,为了增添瑞士糖的口感,也可向原料中添加果汁,牛奶等,瑞士糖软度适中,易于咀嚼,比较适合老年人食用,但由于大多数老年人都有高血糖或糖尿病,如果吃糖过多,易产生腹部胀气而妨碍营养物质的吸收,还容易诱发糖尿病、高血压、高血脂等。
发明内容
本发明的目的在于提供一种营养丰富,且具有保健功能,适于老人食用的一种瑞士糖及其制作方法。
本发明采用的技术方案为,一种保健瑞士糖,其以蛋白核小球藻20-30份、雪莲子3-5份、椰枣10-15份、竹篙薯10-15份、水苏糖1-2份、黄芪多糖0.1-0.15份、维生素c0.2-0.5份、罗望子胶0.02-0.03份、澄粉1-1.3份为原料制成;
制作时,
将蛋白核小球藻、雪莲子、椰枣、竹篙薯在0.15-0.18MPa蒸汽压力下蒸制1-2分钟;
将蒸制后的蛋白核小球藻、雪莲子、椰枣、竹篙薯加15-20份牛奶磨浆,磨浆细度为180-200目,得到磨浆液,向磨浆液中接种纤维素酶0.001-0.0015g、淀粉酶0.001-0.0015g,在38-42℃下酶解30-50分钟,得到酶解液;
向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶,在60-62℃下糖化1-1.5小时,得到糖化液;
向糖化液中加入罗望子胶、橙粉,加热至30-35℃,在250-280r/min的搅拌速率下搅拌8-10min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在38-40℃,0.1-0.015kpa下干燥1-2分钟即可。
本发明制得的瑞士糖中含丰富的蛋白质、叶绿素、多种维生素、及矿物质,能提高人体免疫力,增强人体体质,可吸附肠道物质并排出体外,食用后血糖生成指数最低,极其适合糖尿病或高血糖患者食用,且具有活血降压、补中益气、健脾滋肾、润肤养颜的功效,制作时原料乳化效果好,得到的瑞士糖糖体紧密,糖体结构平衡稳定,不粘牙,不收缩变性、翻砂,成品密度在1.2-1.23g/ml,适于老人咀嚼。
具体实施方式
实施例1、一种保健瑞士糖,其以蛋白核小球藻20份、雪莲子3份、椰枣10份、竹篙薯10份、水苏糖1份、黄芪多糖0.1份、维生素c0.2份、罗望子胶0.02份、澄粉1份为原料制成;
制作时,
将蛋白核小球藻、雪莲子、椰枣、竹篙薯在0.15MPa蒸汽压力下蒸制1分钟;
将蒸制后的蛋白核小球藻、雪莲子、椰枣、竹篙薯加15-20份牛奶磨浆,磨浆细度为180目,得到磨浆液,向磨浆液中接种纤维素酶0.001g、淀粉酶0.001g,在38℃下酶解30分钟,得到酶解液;
向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶,在60℃下糖化1小时,得到糖化液;
向糖化液中加入罗望子胶、橙粉,加热至30℃,在250r/min的搅拌速率下搅拌8min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在38℃,0.1kpa下干燥1分钟即可。
实施例2、一种保健瑞士糖,其以蛋白核小球藻30份、雪莲子4份、椰枣15份、竹篙薯15份、水苏糖2份、黄芪多糖0.15份、维生素c0.5份、罗望子胶0.03份、澄粉1.3份为原料制成;
制作时,
将蛋白核小球藻、雪莲子、椰枣、竹篙薯在0.18MPa蒸汽压力下蒸制2分钟;
将蒸制后的蛋白核小球藻、雪莲子、椰枣、竹篙薯加15-20份牛奶磨浆,磨浆细度为200目,得到磨浆液,向磨浆液中接种纤维素酶0.0015g、淀粉酶0.0015g,在42℃下酶解50分钟,得到酶解液;
向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶,在62℃下糖化1.5小时,得到糖化液;
向糖化液中加入罗望子胶、橙粉,加热至35℃,在280r/min的搅拌速率下搅拌10min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在40℃,0.015kpa下干燥2分钟即可。
实施例3、一种保健瑞士糖,其以蛋白核小球藻25份、雪莲子5份、椰枣12份、竹篙薯12份、水苏糖1.5份、黄芪多糖、0.12份、维生素c0.3份、罗望子胶0.025份、澄粉1.2份为原料制成;
制作时,
将蛋白核小球藻、雪莲子、椰枣、竹篙薯在0.16MPa蒸汽压力下蒸制1.5分钟;
将蒸制后的蛋白核小球藻、雪莲子、椰枣、竹篙薯加15-20份牛奶磨浆,磨浆细度为190目,得到磨浆液,向磨浆液中接种纤维素酶0.0012g、淀粉酶0.0012g,在40℃下酶解40分钟,得到酶解液;
向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶,在61℃下糖化1.2小时,得到糖化液;
向糖化液中加入罗望子胶、橙粉,加热至33℃,在260r/min的搅拌速率下搅拌9min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在39℃,0.13kpa下干燥1.5分钟即可。
Claims (2)
1.一种保健瑞士糖,其特征在于,其以蛋白核小球藻20-30份、雪莲子3-5份、椰枣10-15份、竹篙薯10-15份、水苏糖1-2份、黄芪多糖0.1-0.15份、维生素c0.2-0.5份、罗望子胶0.02-0.03份、澄粉1-1.3份为原料制成。
2.根据权利要求1所述的一种保健瑞士糖的制作方法,其特征在于,制作时,
1)将蛋白核小球藻、雪莲子、椰枣、竹篙薯在0.15-0.18MPa蒸汽压力下蒸制1-2分钟;
2)将蒸制后的蛋白核小球藻、雪莲子、椰枣、竹篙薯加15-20份牛奶磨浆,磨浆细度为180-200目,得到磨浆液,向磨浆液中接种纤维素酶0.001-0.0015g、淀粉酶0.001-0.0015g,在38-42℃下酶解30-50分钟,得到酶解液;
3)向酶解液中加入水苏糖、黄芪多糖、维生素c,接种糖化酶,在60-62℃下糖化1-1.5小时,得到糖化液;
4)向糖化液中加入罗望子胶、橙粉,加热至30-35℃,在250-280r/min的搅拌速率下搅拌8-10min,通入制糖模具中制成需要的形状后,放置在真空干燥箱,在38-40℃,0.1-0.015kpa下干燥1-2分钟即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510947563.6A CN105475590A (zh) | 2015-12-17 | 2015-12-17 | 一种保健瑞士糖及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510947563.6A CN105475590A (zh) | 2015-12-17 | 2015-12-17 | 一种保健瑞士糖及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105475590A true CN105475590A (zh) | 2016-04-13 |
Family
ID=55663169
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510947563.6A Pending CN105475590A (zh) | 2015-12-17 | 2015-12-17 | 一种保健瑞士糖及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105475590A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2558695A (en) * | 2017-01-17 | 2018-07-18 | Nuber Food Ltd | Baked food product |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101933568A (zh) * | 2010-07-22 | 2011-01-05 | 河北甜伴侣科技有限公司 | 低热、营养、保健糖及其生产方法 |
CN104824321A (zh) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | 一种具有保健功能的冬瓜软糖及其制备工艺 |
CN104970171A (zh) * | 2015-06-25 | 2015-10-14 | 余朝霞 | 一种具有保健功能的菠萝味冬瓜软糖及其制备工艺 |
CN105028862A (zh) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | 一种玉竹保健拽拽糖的制作方法 |
-
2015
- 2015-12-17 CN CN201510947563.6A patent/CN105475590A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101933568A (zh) * | 2010-07-22 | 2011-01-05 | 河北甜伴侣科技有限公司 | 低热、营养、保健糖及其生产方法 |
CN104824321A (zh) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | 一种具有保健功能的冬瓜软糖及其制备工艺 |
CN105028862A (zh) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | 一种玉竹保健拽拽糖的制作方法 |
CN104970171A (zh) * | 2015-06-25 | 2015-10-14 | 余朝霞 | 一种具有保健功能的菠萝味冬瓜软糖及其制备工艺 |
Non-Patent Citations (1)
Title |
---|
阮春梅主编: "《食品添加剂应用技术》", 31 March 2008, 中国农业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2558695A (en) * | 2017-01-17 | 2018-07-18 | Nuber Food Ltd | Baked food product |
GB2558695B (en) * | 2017-01-17 | 2019-05-01 | Nueber Food Ltd | Baked food product |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103392761B (zh) | 一种虎杖红枣保健面包 | |
CN106906310B (zh) | 一种红糖块的生产方法 | |
CN104738639A (zh) | 一种养生食补保健食品 | |
CN102239988B (zh) | 一种养生板栗窝头 | |
CN103349049A (zh) | 一种银耳百合饼干及其制备方法 | |
CN103976203A (zh) | 一种美容养颜的果冻及其制备方法 | |
CN105249271A (zh) | 一种鹅肥肝中药保健丸子及其制备方法 | |
CN102599301B (zh) | 一种三泡台复合茶饮料 | |
CN103859290B (zh) | 海带、绿豆保健馒头及其制备方法 | |
CN103589570B (zh) | 一种复合发酵型茯苓保健酒及其生产工艺 | |
CN108611235A (zh) | 一种保健功能性双参黄酒的制备方法 | |
CN105475590A (zh) | 一种保健瑞士糖及其制作方法 | |
CN107307404A (zh) | 一种木耳酵素的制备方法 | |
CN102150779B (zh) | 一种调节及稳定血糖的保健食品及制备方法 | |
CN104642905A (zh) | 玫瑰风味发糕的制作方法 | |
CN100366263C (zh) | 一种人参制品的制作方法 | |
CN107746777A (zh) | 一种补肾黑糯米酒的制作方法 | |
CN103750171A (zh) | 一种醋泡黑豆和黑豆苦荞醋的加工方法 | |
CN103931702A (zh) | 一种玉美人奶油饼干及其制备方法 | |
CN103392895A (zh) | 一种风味人参果片的生产方法 | |
CN103393005A (zh) | 一种香茶柿融糕 | |
CN107156643A (zh) | 糖尿病人食用面条 | |
CN105349306A (zh) | 一种白莲米酒的加工方法 | |
CN106071587A (zh) | 以铁皮石斛汁液为载体制备一种虫草生物饮品 | |
CN106071814A (zh) | 一种红枣保健米糕及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |
|
RJ01 | Rejection of invention patent application after publication |