CN105962114A - Yin nourishing and skin moistening rose beef balls and preparation method thereof - Google Patents
Yin nourishing and skin moistening rose beef balls and preparation method thereof Download PDFInfo
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- CN105962114A CN105962114A CN201610186050.2A CN201610186050A CN105962114A CN 105962114 A CN105962114 A CN 105962114A CN 201610186050 A CN201610186050 A CN 201610186050A CN 105962114 A CN105962114 A CN 105962114A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000220317 Rosa Species 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 241000628997 Flos Species 0.000 claims abstract description 18
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000012986 modification Methods 0.000 claims description 8
- 230000004048 modification Effects 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 241000737241 Cocos Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000020415 coconut juice Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000008055 phosphate buffer solution Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000004936 Bromus mango Nutrition 0.000 abstract 2
- 240000007228 Mangifera indica Species 0.000 abstract 2
- 235000014826 Mangifera indica Nutrition 0.000 abstract 2
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 2
- 235000009184 Spondias indica Nutrition 0.000 abstract 2
- 244000226021 Anacardium occidentale Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 235000020226 cashew nut Nutrition 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 present invention discloses yin nourishing and skin moistening rose beef balls. The beef balls are prepared from the following raw materials in parts by weight: 28-30 parts of low-gluten flour, 20-30 parts of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of dried chili powder, 16-20 parts of yak meat, 240-300 parts of 0.5-1 mol/l NaCl solution, 7-10 parts of soybean protein isolates, 0.1-0.2 part of carboxymethyl cellulose sodium, 0.01-0.013 part of food grade magnesium chloride, 7-9 parts of cashew nuts, 5-6 parts of coconut milk, 7-8 parts of corn, 4-6 parts of rose petals, 1.2-2 parts of rehmannia glutinosa leaves, 0.7-1 part of mango leaves, and 2.1-2.3 parts of flos magnoliae officinalis. The beef balls are chewy in mouth and strong in fragrance, the edible and medicinal materials of the rehmannia glutinosa leaves, mango leaves, flos magnoliae officinalis, etc. are also added, so that the beef balls have health-care effects of removing qi stagnation and moistening skin, nourishing yin and supplementing kidneys, and regulating qi and reducing dampness.
Description
Technical field
The present invention relates to beef dumplings technical field, particularly relate to a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball and preparation method thereof.
Background technology
Carnis Bovis grunniens is natural food raw material, but the exploitation of Carnis Bovis grunniens protein resource are inadequate, Carnis Bovis grunniens protein content is high (21%～22%), fat content low (2%～3%), and containing abundant essential amino acids, multiple polyunsaturated fatty acid and vitamin, be fine work in nutritious meat.Carnis Bovis grunniens is also because having the advantages such as green natural, high protein, low fat, it is possible to independently occupies market, and becomes the meat product of consumer's truly high-quality.But, about the utilization of Carnis Bovis grunniens protein resource and the nearly no report of the research of exploitation, particularly lack and utilize matter structure recombinant technique to research and develop the research of novel Carnis Bovis grunniens protein product.Soybean protein isolate has special functional characteristic and higher nutritive value, can add in comminuted meat product and emulsified meat product as functional component in meat products is processed.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, is prepared by the raw materials in:
Self-raising flour 28-30, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, Fructus anacardii 7-9, coconut juice 5-6, Semen Maydis 7-8, roseleaf 4-6, Folium Rehmanniae 1.2-2, Folium mangiferae 0.7-1, Flos Magnoliae Officinalis 2.1-2.3.
The preparation method of described a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, comprises the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder；
(2) take roseleaf clean drain after cut into pieces；Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10-12 minute, stir-fry 7-8 minute in being placed in frying pan after collecting again；
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；
(5) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.
The invention have the advantage that the present invention first by soybean protein isolate through thermal denaturation, the consistency and elasticity of muscle gel can be increased, qualities such as improving meat products color, organizational structure and nutritive value is had important effect；Then T-5398 catalytic modification is used, fribrillin, heat modification soybean protein isolate generation covalent cross-linking are reacted, gelation and the emulsibility of mixed protein can be obviously improved, the food-grade magnesium chloride of the addition of the present invention can improve the water-retaining property of gel, effectively reduces the loss of nutrient substance；
Entrance chewy of the present invention, giving off a strong fragrance overflows, and has been also added with the food medical materials such as Folium Rehmanniae, Folium mangiferae, Flos Magnoliae Officinalis, and richness has given removing food stagnancy skin moistening of the present invention, enriching yin and nourishing kidney, the health-care effect of regulating QI to expel dampness.
Detailed description of the invention
A kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, is prepared by the raw materials in:
Self-raising flour 28, beef powder 20, Sal 3, baking powder 2, onion powder 5, dry paprika 5, Carnis Bovis grunniens 16, the NaCl solution 240 of 0.5mol/l, soybean protein isolate 7, sodium carboxymethyl cellulose 0.1, food-grade magnesium chloride 0.01, Fructus anacardii 7, coconut juice 5, Semen Maydis 7, roseleaf 4, Folium Rehmanniae 1.2, Folium mangiferae 0.7, Flos Magnoliae Officinalis 2.1.
The preparation method of described a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, comprises the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder；
(2) take roseleaf clean drain after cut into pieces；Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10 minutes, stir-fry in being placed in frying pan after collecting again 7 minutes；
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4 times, 0.2mol/l, through 1000 revs/min of high-speed stirred 50s, it is centrifuged 10 minutes at 3 DEG C again, precipitation is mixed with 0.5mol/lNaCl solution, stirs, filter, remove precipitation, be 6 by filtrate pH regulator, then be centrifuged 10 minutes at 3 DEG C, last abandoning supernatant, obtains fribrillin；
(5) being joined by soybean protein isolate in the deionized water of its weight 25 times, add sodium carboxymethyl cellulose, slowly rising high-temperature is 80 DEG C, and insulated and stirred 5 minutes is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8 hours at 3 DEG C, send in the water-bath of 20 DEG C, slowly raising bath temperature is 80 DEG C, stops heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3 DEG C, placing 10 hours at 3 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3 minutes at a temperature of 175 DEG C, and overturning meat ball 3 times, after baking, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.
Claims (2)
1. a YIN nourishing skin moistening Flos Rosae Rugosae meat ball, it is characterised in that be prepared by the raw materials in:
Self-raising flour 28-30, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, Fructus anacardii 7-9, coconut juice 5-6, Semen Maydis 7-8, roseleaf 4-6, Folium Rehmanniae 1.2-2, Folium mangiferae 0.7-1, Flos Magnoliae Officinalis 2.1-2.3.
The preparation method of a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder；
(2) take roseleaf clean drain after cut into pieces；Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10-12 minute, stir-fry 7-8 minute in being placed in frying pan after collecting again；
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；
(5) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186050.2A CN105962114A (en) | 2016-03-29 | 2016-03-29 | Yin nourishing and skin moistening rose beef balls and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610186050.2A CN105962114A (en) | 2016-03-29 | 2016-03-29 | Yin nourishing and skin moistening rose beef balls and preparation method thereof |
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| CN105962114A true CN105962114A (en) | 2016-09-28 |
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| CN201610186050.2A Withdrawn CN105962114A (en) | 2016-03-29 | 2016-03-29 | Yin nourishing and skin moistening rose beef balls and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1569123A (en) * | 2004-04-30 | 2005-01-26 | 成进学 | Oral functional Chinese medicine intensified by snake, bee, macroelement and microelement and its preparation |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
| CN104957480A (en) * | 2015-05-27 | 2015-10-07 | 安徽顶乐食品有限公司 | Flour with efficacies of invigorating qi and moistening skin, and preparation method of flour |
-
2016
- 2016-03-29 CN CN201610186050.2A patent/CN105962114A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1569123A (en) * | 2004-04-30 | 2005-01-26 | 成进学 | Oral functional Chinese medicine intensified by snake, bee, macroelement and microelement and its preparation |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
| CN104957480A (en) * | 2015-05-27 | 2015-10-07 | 安徽顶乐食品有限公司 | Flour with efficacies of invigorating qi and moistening skin, and preparation method of flour |
Non-Patent Citations (3)
| Title |
|---|
| 孔杭如等: "牦牛肌原纤维蛋白与热改性大豆分离蛋白共凝胶条件的优化", 《食品科学》 * |
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Application publication date: 20160928 |
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