CN105994475A - Novel bread essence - Google Patents
Novel bread essence Download PDFInfo
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- CN105994475A CN105994475A CN201610368964.0A CN201610368964A CN105994475A CN 105994475 A CN105994475 A CN 105994475A CN 201610368964 A CN201610368964 A CN 201610368964A CN 105994475 A CN105994475 A CN 105994475A
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- flos
- essence
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- bread
- peel
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention discloses novel bread essence which is prepared from the following raw materials: soybeans, husked glutinous millet, black peanuts, pomelo peel, dried orange peel, lemon peel, orange peel, fructo-oligosaccharide, camellia, roses, gardenia jasminoides flowers, michelia figo flowers, pumpkin flowers, sweet osmanthus flowers, honey, bacillus natto, Angel yeast, lactobacillus delbrueckii and cellulase. The novel bread essence provided by the invention is free of additives, is safe and healthy and is full-bodied and natural in flavor; coarse food grains are quickly fermented by three beneficial bacteria or fungi so as to generate rich nutrition and flavor components; by virtue of natural fermentation, the peel has full-bodied flavor, is rich in enzyme content, is rich in nutrient, facilitates absorption, and is capable of promoting metabolism, resisting oxidation, resisting aging and keeping the body healthy and vigorous; and after multiple fresh flowers are subjected to enzymolysis, the enzymolysis-treated multiple fresh flowers and the coarse food grains are subjected to ultrasonic distillation together, the flavor components are quickly extracted, the extraction rate is 28.7%, powder is obtained by low-temperature drying, the biological activity and natural flavor of nutrient substances are kept, the storage and transportation are convenient, and the shelf life is long.
Description
Technical field
The invention mainly relates to essence processing technique field, particularly relate to a kind of novel bread essence.
Background technology
Flavour of food products agent is mainly used to regulate flavour of food products, and it can be the spice or the essence combination of complicated ingredient furnishing that composition is single.Food flavoring agent is to utilize natural material to extract the most mostly, and the most deposited needs, synthesis mode produces big great development, and the trend that closely more than ten years are total still develops natural prodcuts.This is caused due to consumer's food from the point of view of " safety ".
Bread is one of food of liking of people, aromatic flavor.But in the bread product of existing market, its fragrance mostlys come from natural flavor, is eaten for a long time, body can be produced the biggest harm.Biotechnology, as emerging technology, is used widely in terms of food processing, utilizes microorganism widely and biological enzyme formulation synergy, produces little molecular nutrition and flavor component, is a kind of novel healthy approach preparing bread essence.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of novel bread essence.
A kind of novel bread essence, is made up of the raw material of following weight portion: Semen Glycines 42 ~ 44, Semen Panici miliacei 33 ~ 35, blackcurrant pigment 31 ~ 33, pomelo peel 26 ~ 28, Pericarpium Citri Reticulatae 22 ~ 24, Fericarpium Citri Limoniae 22 ~ 24, Pericarpium Citri junoris 18 ~ 20, oligofructose 18 ~ 20, Flos Camelliae Japonicae 12 ~ 14, Flos Rosae Rugosae 12 ~ 14, Flos Gardeniae 10 ~ 12, HANXIAOHUA 10 ~ 12, Flos Cucurbitae 8 ~ 10, Flos Osmanthi Fragrantis 8 ~ 10, Mel 7 ~ 9, Bacillus natto 4 ~ 5, Angel Yeast bacterium 2 ~ 3, moral formula lactobacillus 2 ~ 3, cellulase 0.06 ~ 0.08.
Described pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris, is fresh weight, if siccative, weight portion is kept to original 1/2.
Described Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis, is fresh weight, if siccative, weight portion is kept to original 1/3.
A kind of preparation method of novel bread essence, its concrete steps include:
(1) by Semen Glycines, Semen Panici miliacei and blackcurrant pigment mix homogeneously, it is placed in the warm water of 46 ~ 50 DEG C immersion 100 ~ 120 minutes, water proof cooks, flowing water is cooled to 42 ~ 48 DEG C, add Bacillus natto, stir, it is placed in 34 ~ 36 DEG C, ferment at constant temperature 16 ~ 18 hours, add 1/2 oligofructose, stirring is to being completely dissolved, promote Angel Yeast bacterium propagation, add Angel Yeast bacterium, stir, it is placed in 32 ~ 34 DEG C, ferment at constant temperature 20 ~ 24 hours, add remaining 1/2 oligofructose, promote moral formula lactobacillus propagation, stirring is to being completely dissolved, add moral formula lactobacillus, stir, it is placed in 42 ~ 44 DEG C, ferment at constant temperature 6 ~ 8 hours, it is placed in 2 ~ 4 DEG C of storages, stop fermentation, fragrance is made to reach the denseest, retain nutrition, must be fermented coarse grain；
(2) pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris are cleaned, chopping, particle diameter is 5 ~ 6mm, is placed in clean container, after loading, container contents is the 2/3 of container volume, container is placed in 30 ~ 32 DEG C of ferment at constant temperature 40 ~ 48 hours, middle venting 3 times, cross 100 ~ 120 mesh sieves, being placed in 2 ~ 4 DEG C of storages, keep the biological activity of nutrient substance, must ferment peel liquid；
(3) Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis are cleaned, be placed in blanching 25 ~ 30 seconds in steam, add the water of all colored weight 10 ~ 12 times amount, pulverize, cross 100 ~ 120 mesh sieves, add cellulase, 43 ~ 45 DEG C of enzymolysis 140 ~ 160 minutes, obtain pollen enzymolysis；
(4) by fermentation coarse grain, pollen enzymolysis and Mel mixing, adding alembic, 32 ~ 34kHz carries out ultrasonic distillation, carries out rapid extraction, and to alembic, remaining liquid is the 1/5 of original volume, obtains distillate；
(5) distillate is mixed with fermentation peel liquid, carry out vacuum rotating with 42 ~ 44 DEG C and be concentrated into moisture for 2 ~ 6%, obtain novel bread essence；
(6) vacuum packaging, 6.5 ~ 7.5kGy radicidation 10 ~ 12 minutes, obtain finished product.
The container of described step (2), for plastic containers, the water of built-in 1/2 volume, through 121 DEG C, sterilizing 20 minutes, it is cooled to less than 40 DEG C.
Described novel bread essence, usage amount is the 0.3 ~ 0.5% of bread raw materials weight, adds and can use after little water is dissolved.
Pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris: protection respiratory system, nourishing the lung to arrest cough, spleen invigorating of enriching blood, improve the intestines and stomach.
Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis: promoting blood circulation to remove blood stasis, hemostasis and anti-inflammation, liver-protecting and stomach-protecting, antioxidation, defying age, beauty and skin care, fatigue alleviating, health invigorating.
The invention have the advantage that the one novel bread essence that the present invention provides, abundant raw material, additive-free, safety and Health, aromatic flavor, nature；Coarse grain, through three kinds of beneficial microbe rapid fermentation, produces abundant nutrition and flavor component；Carry out natural fermentation after peel chopping, turn waste into wealth, aromatic flavor after fermentation, rich in ferment, nutritious, there is abundant health-care effect, it is possible to enhance metabolism, antioxidation, defying age, keep body health, vibrant；Multiple flower, after enzymolysis, carries out ultrasonic distillation, rapid extraction flavor component together with coarse grain, and extraction ratio is 28.7%, and cold drying is powder together with peel fermentation liquid, keeps the biological activity of nutrient substance and natural fragrance, and storage and convenient transportation, shelf life is long.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of novel bread essence, is made up of the raw material of following weight portion: Semen Glycines 42, Semen Panici miliacei 33, blackcurrant pigment 31, pomelo peel 26, Pericarpium Citri Reticulatae 22, Fericarpium Citri Limoniae 22, Pericarpium Citri junoris 18, oligofructose 18, Flos Camelliae Japonicae 12, Flos Rosae Rugosae 12, Flos Gardeniae 10, HANXIAOHUA 10, Flos Cucurbitae 8, Flos Osmanthi Fragrantis 8, Mel 7, Bacillus natto 4, Angel Yeast bacterium 2, moral formula lactobacillus 2, cellulase 0.06.
A kind of preparation method of novel bread essence, its concrete steps include:
(1) by Semen Glycines, Semen Panici miliacei and blackcurrant pigment mix homogeneously, it is placed in the warm water of 46 DEG C immersion 120 minutes, water proof cooks, flowing water is cooled to 42 ~ 48 DEG C, add Bacillus natto, stir, it is placed in 35 DEG C, ferment at constant temperature 17 hours, add 1/2 oligofructose, stirring is to being completely dissolved, promote Angel Yeast bacterium propagation, add Angel Yeast bacterium, stir, it is placed in 32 DEG C, ferment at constant temperature 20 hours, add remaining 1/2 oligofructose, promote moral formula lactobacillus propagation, stirring is to being completely dissolved, add moral formula lactobacillus, stir, it is placed in 42 DEG C, ferment at constant temperature 6 hours, it is placed in 4 DEG C of storages, stop fermentation, fragrance is made to reach the denseest, retain nutrition, must be fermented coarse grain；
(2) pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris being cleaned, chopping, particle diameter is 5 ~ 6mm, it is placed in clean plastic containers, the water of container content 1/2 volume, through 121 DEG C, sterilizing 20 minutes, is cooled to less than 40 DEG C, after loading, container contents is the 2/3 of container volume, container is placed in 30 DEG C of ferment at constant temperature 40 hours, middle venting 3 times, cross 120 mesh sieves, being placed in 4 DEG C of storages, keep the biological activity of nutrient substance, must ferment peel liquid；
(3) Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis are cleaned, be placed in blanching 30 seconds in steam, add the water of all colored weight 12 times amount, pulverize, cross 120 mesh sieves, add cellulase, 45 DEG C of enzymolysis 160 minutes, obtain pollen enzymolysis；
(4) by fermentation coarse grain, pollen enzymolysis and Mel mixing, adding alembic, 34kHz carries out ultrasonic distillation, carries out rapid extraction, and to alembic, remaining liquid is the 1/5 of original volume, obtains distillate；
(5) distillate is mixed with fermentation peel liquid, carry out vacuum rotating with 42 DEG C and be concentrated into moisture for 4%, obtain novel bread essence；
(6) vacuum packaging, 7kGy radicidation 12 minutes, obtain finished product.
Described novel bread essence, usage amount is the 0.3% of bread raw materials weight, adds and can use after little water is dissolved.
Embodiment 2
A kind of novel bread essence, is made up of the raw material of following weight portion: Semen Glycines 43, Semen Panici miliacei 34, blackcurrant pigment 32, pomelo peel 27, Pericarpium Citri Reticulatae 23, Fericarpium Citri Limoniae 23, Pericarpium Citri junoris 19, oligofructose 19, Flos Camelliae Japonicae 13, Flos Rosae Rugosae 13, Flos Gardeniae 11, HANXIAOHUA 11, Flos Cucurbitae 9, Flos Osmanthi Fragrantis 9, Mel 8, Bacillus natto 4.5, Angel Yeast bacterium 2.5, moral formula lactobacillus 2.5, cellulase 0.07.
Preparation and application, with embodiment 1.
Embodiment 3
A kind of novel bread essence, is made up of the raw material of following weight portion: Semen Glycines 44, Semen Panici miliacei 35, blackcurrant pigment 33, pomelo peel 28, Pericarpium Citri Reticulatae 24, Fericarpium Citri Limoniae 24, Pericarpium Citri junoris 20, oligofructose 20, Flos Camelliae Japonicae 14, Flos Rosae Rugosae 14, Flos Gardeniae 12, HANXIAOHUA 12, Flos Cucurbitae 10, Flos Osmanthi Fragrantis 10, Mel 9, Bacillus natto 5, Angel Yeast bacterium 3, moral formula lactobacillus 3, cellulase 0.08.
Preparation and application, with embodiment 1.
Comparative example
Common bread essence prepared by existing method.
Embodiment and the index evaluation of comparative example bread essence:
Example and comparative example bread essence are appropriate respectively, and carry out the comparison of each index, and the index evaluation of embodiment and comparative example bread essence is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example bread essence
| Project | Embodiment | Comparative example |
| Extraction ratio/(%) | 28.7 | 13.8 |
| Cost-effective/(%) | 14.6 | — |
| Fragrance | Gentle, natural, do not stimulate | Stimulate, unnatural |
| Additive | Nothing | Have |
| The bread of preparation | Aromatic flavor, coordination, nature | Aromatic flavor, unnatural |
Note: " " indicate without.
The result of table 1 shows, the novel bread essence that the present invention provides, and essence extraction ratio is high, is more than 2 times of prior art, cost-effective 14.6%, and fragrance is gentle, natural, do not stimulate, and has fruital and bakee perfume, without additive, safety and Health naturally.
Claims (6)
1. a novel bread essence, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 42 ~ 44, Semen Panici miliacei 33 ~ 35, blackcurrant pigment 31 ~ 33, pomelo peel 26 ~ 28, Pericarpium Citri Reticulatae 22 ~ 24, Fericarpium Citri Limoniae 22 ~ 24, Pericarpium Citri junoris 18 ~ 20, oligofructose 18 ~ 20, Flos Camelliae Japonicae 12 ~ 14, Flos Rosae Rugosae 12 ~ 14, Flos Gardeniae 10 ~ 12, HANXIAOHUA 10 ~ 12, Flos Cucurbitae 8 ~ 10, Flos Osmanthi Fragrantis 8 ~ 10, Mel 7 ~ 9, Bacillus natto 4 ~ 5, Angel Yeast bacterium 2 ~ 3, moral formula lactobacillus 2 ~ 3, cellulase 0.06 ~ 0.08.
Novel bread essence the most according to claim 1, it is characterised in that described pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris, is fresh weight, if siccative, weight portion is kept to original 1/2.
Novel bread essence the most according to claim 1, it is characterised in that described Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis, is fresh weight, if siccative, weight portion is kept to original 1/3.
The preparation method of the most novel bread essence, it is characterised in that specifically include following steps:
(1) by Semen Glycines, Semen Panici miliacei and blackcurrant pigment mix homogeneously, it is placed in the warm water of 46 ~ 50 DEG C immersion 100 ~ 120 minutes, water proof cooks, flowing water is cooled to 42 ~ 48 DEG C, add Bacillus natto, stir, it is placed in 34 ~ 36 DEG C, ferment at constant temperature 16 ~ 18 hours, add 1/2 oligofructose, stirring is to being completely dissolved, add Angel Yeast bacterium, stir, it is placed in 32 ~ 34 DEG C, ferment at constant temperature 20 ~ 24 hours, add remaining 1/2 oligofructose, stirring is to being completely dissolved, add moral formula lactobacillus, stir, it is placed in 42 ~ 44 DEG C, ferment at constant temperature 6 ~ 8 hours, making beating, cross 100 ~ 120 mesh sieves, it is placed in 2 ~ 4 DEG C of storages, must be fermented coarse grain；
(2) pomelo peel, Pericarpium Citri Reticulatae, Fericarpium Citri Limoniae and Pericarpium Citri junoris are cleaned, chopping, particle diameter is 5 ~ 6mm, is placed in clean container, after loading, container contents is the 2/3 of container volume, container is placed in 30 ~ 32 DEG C of ferment at constant temperature 40 ~ 48 hours, middle venting 3 times, cross 100 ~ 120 mesh sieves, being placed in 2 ~ 4 DEG C of storages, must ferment peel liquid；
(3) Flos Camelliae Japonicae, Flos Rosae Rugosae, Flos Gardeniae, HANXIAOHUA, Flos Cucurbitae and Flos Osmanthi Fragrantis are cleaned, be placed in blanching 25 ~ 30 seconds in steam, add the water of all colored weight 10 ~ 12 times amount, pulverize, cross 100 ~ 120 mesh sieves, add cellulase, 43 ~ 45 DEG C of enzymolysis 140 ~ 160 minutes, obtain pollen enzymolysis；
(4) by fermentation coarse grain, pollen enzymolysis and Mel mixing, adding alembic, 32 ~ 34kHz carries out ultrasonic distillation, and to alembic, remaining liquid is the 1/5 of original volume, obtains distillate；
(5) distillate is mixed with fermentation peel liquid, carry out vacuum rotating with 42 ~ 44 DEG C and be concentrated into moisture for 2 ~ 6%, obtain novel bread essence；
(6) vacuum packaging, 6.5 ~ 7.5kGy radicidation 10 ~ 12 minutes, obtain finished product.
The preparation method of the most novel bread essence, it is characterised in that the container of described step (2), for plastic containers, the water of built-in 1/2 volume, through 121 DEG C, sterilizing 20 minutes, it is cooled to less than 40 DEG C.
6., according to the novel bread essence described in claim 1 ~ 5, it is characterised in that usage amount is the 0.3 ~ 0.5% of bread raw materials weight, add and can use after little water is dissolved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368964.0A CN105994475A (en) | 2016-05-30 | 2016-05-30 | Novel bread essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368964.0A CN105994475A (en) | 2016-05-30 | 2016-05-30 | Novel bread essence |
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| Publication Number | Publication Date |
|---|---|
| CN105994475A true CN105994475A (en) | 2016-10-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610368964.0A Pending CN105994475A (en) | 2016-05-30 | 2016-05-30 | Novel bread essence |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106818988A (en) * | 2017-02-27 | 2017-06-13 | 张晓娟 | A kind of processing method of selenium-enriched bread powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715212A (en) * | 2011-03-29 | 2012-10-10 | 张耀华 | Preparation method for coconut flavor for bread |
| CN104187557A (en) * | 2014-09-09 | 2014-12-10 | 王婧婧 | Bread flavor and preparation method thereof |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
| CN105331510A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and purple yam vinegar |
-
2016
- 2016-05-30 CN CN201610368964.0A patent/CN105994475A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715212A (en) * | 2011-03-29 | 2012-10-10 | 张耀华 | Preparation method for coconut flavor for bread |
| CN104187557A (en) * | 2014-09-09 | 2014-12-10 | 王婧婧 | Bread flavor and preparation method thereof |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
| CN105331510A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and purple yam vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106818988A (en) * | 2017-02-27 | 2017-06-13 | 张晓娟 | A kind of processing method of selenium-enriched bread powder |
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Application publication date: 20161012 |
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