CN106165838A - A kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof - Google Patents
A kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof Download PDFInfo
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- CN106165838A CN106165838A CN201610544603.7A CN201610544603A CN106165838A CN 106165838 A CN106165838 A CN 106165838A CN 201610544603 A CN201610544603 A CN 201610544603A CN 106165838 A CN106165838 A CN 106165838A
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- chicken feet
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- 235000013312 flour Nutrition 0.000 title claims abstract description 52
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000005406 washing Methods 0.000 claims abstract description 18
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 17
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 15
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 241000209094 Oryza Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000011010 flushing procedure Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 230000000050 nutritive effect Effects 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000013517 stratification Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 108010001394 Disaccharidases Proteins 0.000 abstract description 4
- 150000002772 monosaccharides Chemical class 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 235000021466 carotenoid Nutrition 0.000 description 8
- 150000001747 carotenoids Chemical class 0.000 description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000010525 oxidative degradation reaction Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- -1 Because it has offer Substances 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000012458 free base Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000021119 whey protein Nutrition 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 invention discloses a kind of chicken feet meat skin Caring sugar-free flour, the weight proportion between each raw material components is: flour 1000, Corii Sus domestica 13, chicken feet meat 35, Fructus Jujubae 24, Mel 24, lactalbumin is appropriate, dietary fiber is appropriate, lactalbumin is appropriate, xylose is appropriate, G & W is appropriate.The mode that the present invention utilizes freezing method and WATER-WASHING METHOD to combine carries out blood sugar lowering, remove the monosaccharide in flour and disaccharidase, i.e. effectively reducing the features such as the harmful element the most not producing other of the sugared content in flour, the flour redistribution after blood sugar lowering i.e. ensure that the quality of flour does not occur bigger change the most at last.Additionally, this technique have employed the raw materials such as chicken feet meat, Fructus Jujubae so that prepared flour has possessed the health-care effect such as replenishing collagen, beauty treatment skin moistening.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof.
Background technology
Zhengzhou Hua Sen grain Engineering Co., Ltd and He'nan University of Technology's Semen Tritici aestivi and corn deep processing national engineering laboratory
Issued a paper " the wheat flour specially processing technique of baking class sugarfree foods is introduced " jointly.In this paper, design one utilizes
Washing blood sugar lowering method removes the monosaccharide in flour and the process technique of disaccharidase.Flour after this PROCESS FOR TREATMENT can repeat allotment and
Sugar content meets relevant criterion, does not the most produce harmful element, does not affect its edible quality.But, this washing blood sugar lowering method can be gone
Remove the carotenoid in flour.To wheat flour and its products, conventional people are more to pay attention to its nutrition and processing quality etc.,
But natural pigment composition as carotenoid is seldom paid close attention to.But carotenoid to be people indispensable required material,
Because it has offer, vitamin A is former, has the effectiveness preventing and treating chronic disease, is good antioxidant, can effectively block
Intracellular chain type free base reacts, and its quenching singlet oxygen ability relatively VE exceeds several times even decades of times.Therefore, removing
In flour, monosaccharide and disaccharidase are simultaneously, moreover it is possible to effectively protecting the carotenoid in flour is a critically important problem.
Additionally, in this process, use the mode of twice washing to carry out separation process, there is the defect of inefficiency..
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 chicken feet meat skin Caring sugar-free flour and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of chicken feet meat skin Caring sugar-free flour, the weight proportion between each raw material components is: flour 1000, Corii Sus domestica 1-3, chicken feet meat 3-
5, Fructus Jujubae 2-4, Mel 2-4, lactalbumin is appropriate, dietary fiber is appropriate, lactalbumin is appropriate, xylose is appropriate, G & W is suitable
Amount.
The preparation method of described chicken feet meat skin Caring sugar-free flour, comprises the following steps:
One: after Corii Sus domestica, chicken feet meat, Fructus Jujubae, Mel mix and blend, pickle 30-40 minute, it is dried pulverization process,
Obtain nutritive powder；
Two, flour and nutritive powder are mixed to get mixed flour；Adding about 30 DEG C of washing water of rice in mixed flour, stirring integrates into
Initial dough；Wherein the amount of water of washing water of rice is the 35-45% of mixed flour amount, and in washing water of rice, dropping has the glycerol of 1-2%；
Three, freeze 10-15 minute in the environment of initial dough being moved to subzero 15-20 DEG C, obtain freezing dough；Dough will be freezed
Break into pieces after moving to room temperature, cross 20 mesh sieves, obtain freezing dough broken；By freezing the water of the broken middle addition 3-5 of dough, pour in agitator
After high-speed stirred 5-10 minute, filtering, collect stirring liquid and the broken dough that thaws respectively, in described agitator, the speed of shaft is
800-1000r/min；
Four, broken for the defrosting broken kneading of dough is integrated, becomes compound dough；The water taking 1-2 times of compound dough slowly rinses and to this
Compound dough is crumpled, and collects flushing liquor, stratification；Take the supernatant and again rinse compound dough, collect flushing liquor；Weight
Multiple carry out to compound dough be yellow；Merge flushing liquor and stirring liquid, centrifugation, obtain solid starch；
Five, lactalbumin being configured to the lactoalbumin soln that mass concentration is 12g/100mL, xylose is configured to mass concentration and is
The xylose solution of 4g/100mL, then in the ratio of 1:1, lactoalbumin soln and xylose solution are mixed, obtain film forming liquid；
By film forming liquid 75-85 DEG C of heating in water bath 30-35 minute, compound dough step 4 obtained is immersed in film forming liquid, gently
Stirring 4-6 minute, until compound dough is uniformly wrapped up by film forming liquid, the compound dough after soaking takes out and cools down in natural conditions
To 20-23 DEG C, obtain anoxybiotic dough；
Six, solid starch and anoxybiotic dough are dried respectively process to solid starch water content be 2%, anoxybiotic dough aqueous
Amount is 8%；The dried pulverization process that carries out it respectively, all crosses 80 eye mesh screens, obtains opaque starch and anoxybiotic dough powder；
Seven, by opaque starch, anoxybiotic dough powder, water-solubility protein and dietary fiber according to 8: 0.8-1.2: 0.3-0.7: 0.4-
The ratio of 0.8 is allocated, and mix homogeneously, obtains chicken feet meat skin Caring sugar-free flour.
The invention have the advantage that the present invention utilizes washing water of rice dough-making powder, and in washing water of rice, drip glycerol, be on the one hand for
In flour, increase nutritional labeling, on the other hand utilize glycerol to block carotenoid oxygen in air in flour and be combined, one
Secondary avoid carotenoid generation oxidative degradation.
Break into pieces after initial dough is carried out freezing by the present invention, obtain freezing dough broken, then will freeze that dough is broken to be mixed with water
Close stirring, finally give stirring liquid and the broken dough that thaws.Now, the sucrose in wheaten starch and flour and reducing sugar are in and stir
Mixing in liquid, the broken dough that thaws is mucedin.So can fast and effeciently by the sucrose in wheaten starch and flour and also
Raw sugar has carried out preliminary separation with mucedin.Compared with an original washing process, efficiency is more preferable, and separating effect is more
Good.Then, WATER-WASHING METHOD is used to carry out the most thorough by the sucrose in wheaten starch and flour and reducing sugar with mucedin
Separation.
Lactalbumin is conventional filmogen, and lactalbumin membrane has a good obstructing capacity to gases such as oxygen, but by
Containing the hydrophilic group of higher proportion in lactalbumin, thus the mechanical strength of single lactalbumin membrane is relatively low, steam hinders
Separating performance is poor.Xylose can reduce in gel process the S S key between whey protein molecules and non-covalent bond, and S S
Key has substantial connection with the structure of lactalbumin membrane, thus changes mechanical performance and the barrier property of lactalbumin membrane, containing 5g/
The film mechanical strength of 100mL xylose is moderate, maintains certain vapor water barriers ability, and the quality of forming film being appropriate is dense
Degree.The mucedin separated, is immersed in film forming liquid so that mucedin surface forms a kind of oxygen barrier film, blocks gluten
In albumen, carotenoid oxygen in air is combined, and secondary avoids carotenoid generation oxidative degradation.
This technique merges flushing liquor and stirring liquid, centrifugation, obtains solid starch, it is achieved that saccharide divides with starch
From, finally achieve the purpose of blood sugar lowering.
The mode that the present invention utilizes freezing method and WATER-WASHING METHOD to combine carries out blood sugar lowering, removes the monosaccharide in flour and disaccharidase, i.e.
Effectively reducing the features such as the harmful element the most not producing other of the sugared content in flour, the flour after blood sugar lowering is adjusted again the most at last
Join and i.e. ensure that the quality of flour does not occur bigger change.Additionally, this technique have employed the raw materials such as chicken feet meat, Fructus Jujubae so that
The flour prepared has possessed the health-care effect such as replenishing collagen, beauty treatment skin moistening.
Detailed description of the invention
A kind of chicken feet meat skin Caring sugar-free flour, the weight proportion between each raw material components is: flour 1000, Corii Sus domestica 1, chicken feet meat
3, Fructus Jujubae 2, Mel 2, lactalbumin is appropriate, dietary fiber is appropriate, lactalbumin is appropriate, xylose is appropriate, G & W is appropriate.
The preparation method of described chicken feet meat skin Caring sugar-free flour, comprises the following steps:
One: after Corii Sus domestica, chicken feet meat, Fructus Jujubae, Mel mix and blend, pickle 30 minutes, it is dried pulverization process, obtains
Nutritive powder；
Two, flour and nutritive powder are mixed to get mixed flour；Adding about 30 DEG C of washing water of rice in mixed flour, stirring integrates into
Initial dough；Wherein the amount of water of washing water of rice is the 35% of mixed flour amount, and in washing water of rice, dropping has the glycerol of 1%；
Three, freeze 10 minutes in the environment of initial dough being moved to subzero 15 DEG C, obtain freezing dough；Frost dough is moved to room
Break into pieces after temperature, cross 20 mesh sieves, obtain freezing dough broken；The water of the broken middle addition 3 of dough will be freezed, pour the stirring of agitator high speed into
After 5 minutes, filtering, collect stirring liquid and the broken dough that thaws respectively, in described agitator, the speed of shaft is 800r/min；
Four, broken for the defrosting broken kneading of dough is integrated, becomes compound dough；The water taking 1 times of compound dough slowly rinses and multiple to this
Close dough to crumple, collect flushing liquor, stratification；Take the supernatant and again rinse compound dough, collect flushing liquor；Repeat
Carry out to compound dough be yellow；Merge flushing liquor and stirring liquid, centrifugation, obtain solid starch；
Five, lactalbumin being configured to the lactoalbumin soln that mass concentration is 12g/100mL, xylose is configured to mass concentration and is
The xylose solution of 4g/100mL, then in the ratio of 1:1, lactoalbumin soln and xylose solution are mixed, obtain film forming liquid；
By film forming liquid 75 DEG C of heating in water bath 30 minutes, compound dough step 4 obtained is immersed in film forming liquid, is gently mixed 4 points
Clock, until compound dough is uniformly wrapped up by film forming liquid, the compound dough after soaking takes out and is cooled to 20 DEG C in natural conditions,
To anoxybiotic dough；
Six, solid starch and anoxybiotic dough are dried respectively process to solid starch water content be 2%, anoxybiotic dough aqueous
Amount is 8%；The dried pulverization process that carries out it respectively, all crosses 80 eye mesh screens, obtains opaque starch and anoxybiotic dough powder；
Seven, opaque starch, anoxybiotic dough powder, water-solubility protein and dietary fiber are carried out according to the ratio of 8: 0.8: 0.3: 0.4
Allotment, and mix homogeneously, obtain chicken feet meat skin Caring sugar-free flour.
Claims (2)
1. a chicken feet meat skin Caring sugar-free flour, it is characterised in that: the weight proportion between each raw material components is: flour 1000, pig
Skin 1-3, chicken feet meat 3-5, Fructus Jujubae 2-4, Mel 2-4, lactalbumin is appropriate, dietary fiber is appropriate, lactalbumin is appropriate, xylose is suitable
Amount, G & W are appropriate.
The preparation method of chicken feet meat skin Caring sugar-free flour the most according to claim 1, it is characterised in that comprise the following steps:
One: after Corii Sus domestica, chicken feet meat, Fructus Jujubae, Mel mix and blend, pickle 30-40 minute, it is dried pulverization process,
Obtain nutritive powder；
Two, flour and nutritive powder are mixed to get mixed flour；Adding about 30 DEG C of washing water of rice in mixed flour, stirring integrates into
Initial dough；Wherein the amount of water of washing water of rice is the 35-45% of mixed flour amount, and in washing water of rice, dropping has the glycerol of 1-2%；
Three, freeze 10-15 minute in the environment of initial dough being moved to subzero 15-20 DEG C, obtain freezing dough；Dough will be freezed
Break into pieces after moving to room temperature, cross 20 mesh sieves, obtain freezing dough broken；By freezing the water of the broken middle addition 3-5 of dough, pour in agitator
After high-speed stirred 5-10 minute, filtering, collect stirring liquid and the broken dough that thaws respectively, in described agitator, the speed of shaft is
800-1000r/min；
Four, broken for the defrosting broken kneading of dough is integrated, becomes compound dough；The water taking 1-2 times of compound dough slowly rinses and to this
Compound dough is crumpled, and collects flushing liquor, stratification；Take the supernatant and again rinse compound dough, collect flushing liquor；Weight
Multiple carry out to compound dough be yellow；Merge flushing liquor and stirring liquid, centrifugation, obtain solid starch；
Five, lactalbumin being configured to the lactoalbumin soln that mass concentration is 12g/100mL, xylose is configured to mass concentration and is
The xylose solution of 4g/100mL, then in the ratio of 1:1, lactoalbumin soln and xylose solution are mixed, obtain film forming liquid；
By film forming liquid 75-85 DEG C of heating in water bath 30-35 minute, compound dough step 4 obtained is immersed in film forming liquid, gently
Stirring 4-6 minute, until compound dough is uniformly wrapped up by film forming liquid, the compound dough after soaking takes out and cools down in natural conditions
To 20-23 DEG C, obtain anoxybiotic dough；
Six, solid starch and anoxybiotic dough are dried respectively process to solid starch water content be 2%, anoxybiotic dough aqueous
Amount is 8%；The dried pulverization process that carries out it respectively, all crosses 80 eye mesh screens, obtains opaque starch and anoxybiotic dough powder；
Seven, by opaque starch, anoxybiotic dough powder, water-solubility protein and dietary fiber according to 8: 0.8-1.2: 0.3-0.7: 0.4-
The ratio of 0.8 is allocated, and mix homogeneously, obtains chicken feet meat skin Caring sugar-free flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610544603.7A CN106165838A (en) | 2016-07-12 | 2016-07-12 | A kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610544603.7A CN106165838A (en) | 2016-07-12 | 2016-07-12 | A kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106165838A true CN106165838A (en) | 2016-11-30 |
Family
ID=58064461
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|---|---|---|---|
| CN201610544603.7A Pending CN106165838A (en) | 2016-07-12 | 2016-07-12 | A kind of chicken feet meat skin Caring sugar-free flour and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077342A (en) * | 1992-04-17 | 1993-10-20 | 金昌松 | The compound method of rice, Noodles reinforced nutritious powder |
| CN1585650A (en) * | 2001-11-16 | 2005-02-23 | 吉万奥丹股份有限公司 | Edible film |
| CN101965944A (en) * | 2010-11-19 | 2011-02-09 | 浙江贝因美科工贸股份有限公司 | Unsaccharifying treatment process of flour and sugar-free flour |
| CN102696709A (en) * | 2012-04-28 | 2012-10-03 | 临泉县金禾面粉有限公司 | Nutrition fortification flour specially for patient with diabetes and method for preparing same |
| CN105163593A (en) * | 2013-04-29 | 2015-12-16 | 大众饼干公司 | Method for making soft cake batter |
| CN105558773A (en) * | 2015-12-18 | 2016-05-11 | 凤台县永丰面业有限公司 | Health flour capable of building bodies and strengthening bones and preparation method of health flour |
-
2016
- 2016-07-12 CN CN201610544603.7A patent/CN106165838A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077342A (en) * | 1992-04-17 | 1993-10-20 | 金昌松 | The compound method of rice, Noodles reinforced nutritious powder |
| CN1585650A (en) * | 2001-11-16 | 2005-02-23 | 吉万奥丹股份有限公司 | Edible film |
| CN101965944A (en) * | 2010-11-19 | 2011-02-09 | 浙江贝因美科工贸股份有限公司 | Unsaccharifying treatment process of flour and sugar-free flour |
| CN102696709A (en) * | 2012-04-28 | 2012-10-03 | 临泉县金禾面粉有限公司 | Nutrition fortification flour specially for patient with diabetes and method for preparing same |
| CN105163593A (en) * | 2013-04-29 | 2015-12-16 | 大众饼干公司 | Method for making soft cake batter |
| CN105558773A (en) * | 2015-12-18 | 2016-05-11 | 凤台县永丰面业有限公司 | Health flour capable of building bodies and strengthening bones and preparation method of health flour |
Non-Patent Citations (2)
| Title |
|---|
| 周为群等: "《现代生活与化学》", 28 February 2014, 苏州大学出版社 * |
| 张曦等: "乳清蛋白-木糖美拉德反应产物的成膜性及其膜包裹对核桃仁脂质过氧化的抑制作用", 《食品科技》 * |
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Application publication date: 20161130 |
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