CN106689880A - Preparation method of highly-emulsifiable egg yolk powder - Google Patents
Preparation method of highly-emulsifiable egg yolk powder Download PDFInfo
- Publication number
- CN106689880A CN106689880A CN201510425323.XA CN201510425323A CN106689880A CN 106689880 A CN106689880 A CN 106689880A CN 201510425323 A CN201510425323 A CN 201510425323A CN 106689880 A CN106689880 A CN 106689880A
- Authority
- CN
- China
- Prior art keywords
- egg yolk
- egg
- preparation
- powder
- yolk
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of highly-emulsifiable egg yolk powder. The preparation method comprises the following main steps: taking fresh eggs, breaking shells to take whole juice of the eggs, separating egg white liquid from egg yolk liquid, uniformly stirring the separated egg yolk liquid, filtering and removing impurities; adding neutral proteases and phosphatidases Al into the egg yolk liquid and performing enzymatic hydrolysis for 180 minutes at a temperature of 52-55 DEG C; adding maltodextrin powder into the egg yolk liquid after enzymatic hydrolysis to enable the mass percentage to reach 3 percent and uniformly stirring; pasteurizing, spraying and drying to obtain egg yolk powder; performing vacuum packaging to obtain a finished product. Compared with ordinary egg white powder, the egg yolk powder prepared by the preparation method has no difference exists in appearance and mouth feeling; the emulsifying capacity, the emulsifying stability and the emulsion heat resistance are significantly improved, so that the production demands of products with higher requirements for emulsification performances can be met; moreover, the preparation method also has the advantages of being difficult to cake, good in reconstituability, simple in process, low in cost and easy for industrial production.
Description
Technical field
The invention belongs to food Primary processing technology field, more particularly to a kind of preparation side of dried egg yolk of high emulsibility
Method.
Background technology
Egg yolk has very strong emulsifying capacity, has very strong affinity to grease and water, is manufacture yolk
The important dispensing of emulsification from when sauce, salad dressing and cake.It is the important original in modern food industry
Material, is widely used in food processing.
China is egg big producer, and egg yield occupies first place in the world, but China's egg products processing industry is relative
Delayed, plant layout is small, and quantity is few, and birds, beasts and eggs are consumed based on fresh egg.According to analysis, China's production
Egg more than 90% be used for marketing fresh, only 5% or so be used for process.The yolk powder of China's production is mostly general
Logical yolk powder, emulsifiability is not high, it is impossible to be widely used in the product high to emulsifiability requirement, such as ice
River in Henan Province pouring, cake and bread etc..Therefore the production technology to yolk powder is improved, and produces the egg of high emulsibility
Bloom, it is significant to China's modern food industry.
At present, for the emulsibility for improving yolk powder it has been reported that as yellow lead in 2010 et al. utilizes phosphatidase
A1Enzymolysis egg yolk liquid, improves the emulsifiability of yolk powder.But the yolk powder being obtained by this method lacks food
The physical function for needing is produced, dispersiveness is relatively low in cold water or warm water, this is for production cold drink and prepares nutrition
Food is totally unfavorable, and the characteristic and baked product's color and luster of dough are also influenceed in bakery, that is, have impact on yolk
The range of application of powder, also limit the development of yolk powder industry.
The content of the invention
The purpose of the present invention is for a kind of preparation method of dried egg yolk of high emulsibility.In the base of existing process research
On plinth, the present invention is creatively used in combination neutral proteinase and phospholipase A1Egg yolk liquid is digested, to
Egg yolk liquid after enzymolysis adds maltodextrin, is spray-dried after pasteurization, is obtained into after vacuum packaging
Product.
The emulsibility of yolk is mainly the effect of the lipoprotein that lecithin and protein are combined into.Phospholipase A1
The lecithin in yolk can be acted on makes it be changed into lysophosphatide, it is this it is modified after yolk have it is stronger
Emulsifiability.On the one hand because its hydrophily increases so that its emulsifiability strengthens；On the other hand it is it
Thermal stability is greatly improved, so that the egg yolk prods after modified are under the conditions of the pasteurize of high intensity
Preferable organoleptic indicator can also be kept, the contradiction between microbiological indicator and organoleptic indicator is solved.Protein
Contribution to emulsification is bigger than phosphatide, and neutral proteinase can make the peptide bond inside albumen protein quick
Enzymolysis, exposes the polar group of protein interior and hydrophobic grouping, and protein molecule is easier to be distributed in
On the interface of gas phase and water phase, the effect for increasing emulsibility is served.
Maltodextrin is good food additives, is added in yolk powder, can expand small product size, no
Easily lump, brew is good, extend shelf life of products, while reduces cost, increases economic efficiency；Also can change
Kind nutrition-allocated proportion, absorption easy to digest.Ice cream, the ice lolly made using the yolk powder that with the addition of maltodextrin
Deng frozen food, can expand ice pellets fine and smooth, sticky performance is good；For cake, biscuit or other convenience
Food, can make its moulding full, and appearance is good, and the non-sticky tooth of entrance does not stay slag, and substandard products are few, shelf
Phase is also long.So to use neutral proteinase and phospholipase A1Maltodextrin is added in egg yolk liquid after enzymolysis,
The yolk powder obtained after spray drying not only has emulsibility higher, and easily reconstitutes.Thus yolk powder
The food being made is better than common yolk powder at the aspect such as mouthfeel and outward appearance.
The present invention is achieved through the following technical solutions：
The preparation method of dried egg yolk of high emulsibility, comprises the following steps：
(1) Fresh Egg is taken, broken shell takes whole juice of the egg and separates egg white solution and egg yolk liquid, the egg that will be isolated
Yellow liquor is filtered to remove impurity after stirring；
(2) to be separately added into uniform and free from admixture the egg yolk liquid obtained through step (1) neutral proteinase and
Phospholipase A1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition respectively reach 2000~2500u/g
With 1000~1500u/g, digested 180 minutes at a temperature of 52~55 DEG C；
(3) to maltodextrin powder is added in the egg yolk liquid after being digested through step (2), its mass fraction is made
3% is reached, and is stirred；
(4) pasteurize is carried out to the mixture obtained through step (3), sterilization temperature is 63~65 DEG C,
Sterilizing time is 5 minutes；
(5) mixture obtained through step (4) pasteurize is spray-dried, EAT is
140 DEG C~160 DEG C, leaving air temp is 74 DEG C~78 DEG C；
(6) collect through step (5) yolk powder that obtains of spray drying, after being crossed 24 after its natural cooling
Mesh sieve removes big particle, is finally vacuum-packed, and obtains finished product；
The step (1) to step (6) is carried out in 300,000 grades of clean area.
As the preferred technical solution of the present invention, neutral proteinase and phospholipase A are made in the step (2)1
Addition respectively reach 2500u/g and 1500u/g.
Further technical scheme is the neutral proteinase and phospholipase A of addition in step (2)1Enzyme activity exist
100000 more than u/g.
The assay method of emulsifying capacity：0.1g yolk powders are weighed respectively, add 10mL acetate buffers
(0.1mol/L, pH4.5), is lentamente added dropwise soybean oil 20mL, with the rotating speed of mixer 10000r/min
Emulsification 1min, continues to be slowly added dropwise soybean oil, and is stirred continuously, and conductivity meter surveys electrical conductivity.Work as electrical conductivity
When significantly reducing suddenly, the amount as emulsifying capacity of consumption soybean oil is write down.
The assay method of emulsion stability：Weigh 0.3g yolk powders, plus pH7.0 PBS
30mL, plus 10mL soybean oils.10000r/min emulsifies 1min, 10mL is taken immediately in tool plug test tube,
Timing immediately, the time required for below chromatographing out 4mL water phase volumes is used as emulsion stability index.
The assay method of emulsion heat resistance：0.7g yolk powders are weighed, plus the phosphate of 35mL pH7.0 delays
Fliud flushing, plus 35mL soybean oils.10000r/min emulsifies 1min.It is divided into two equal portions, a copy of it 1500r/min
Centrifugation 5min, writes down emulsion layer volume；After another boils 30min in boiling water, 1500r/min centrifugations
5min, writes down emulsion layer volume.With the emulsification after centrifugation before heating the volume of the emulsion layer after centrifugation and heating
Layer volume ratio as heat resistance index.
The beneficial effects of the invention are as follows：1. with the present invention prepare yolk powder, in outward appearance and mouthfeel with it is common
Yolk powder compares no difference, and indices also meet national standard.2. the yolk powder for being prepared in the present invention
Relative to common yolk powder, emulsifying capacity brings up to 84.2mL from 45.2mL, and emulsion stability is carried from 35min
To 180min, emulsion heat resistance brings up to 97.6% to height from 41.7%, disclosure satisfy that to emulsifiability requirement compared with
The production of high product needs, such as ice cream, cake and bread.3. as obtained in the present invention yolk powder with it is general
Logical yolk powder is compared, and with prevented from caking, brew is good, the advantage of long shelf-life.4. the present invention also has
It is process is simple, with low cost, it is easy to the advantage of industrialized production.Common yolk powder refers to not pass through enzymolysis,
The yolk powder for directly being obtained by pasteurization and spray drying by egg yolk liquid.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment one
The preparation method of dried egg yolk of high emulsibility, comprises the following steps：(1) Fresh Egg is taken, broken shell takes chicken
The full liquid of egg simultaneously separates egg white solution and egg yolk liquid, and the egg yolk liquid that will be isolated is filtered to remove impurity after stirring；
(2) to being separately added into neutral proteinase and phosphatide in uniform and free from admixture the egg yolk liquid obtained through step (1)
Enzyme A1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition respectively reach 2000u/g and 1000u/g,
Digested 180 minutes at a temperature of 52~55 DEG C；(3) to through adding in the egg yolk liquid after step (2) enzymolysis
Enter maltodextrin powder, its mass fraction is reached 3%, and stir；(4) to being obtained through step (3)
To mixture carry out pasteurize, sterilization temperature is 63~65 DEG C, and sterilizing time is 5 minutes；(5) it is right
The mixture obtained through step (4) pasteurize is spray-dried, and EAT is 140 DEG C~160 DEG C,
Leaving air temp is 74 DEG C~78 DEG C；(6) yolk powder obtained through step (5) spray drying is collected, it is treated
24 mesh sieves are crossed after natural cooling and is removed big particle, be finally vacuum-packed, obtained finished product；
Step (1)~(6) are carried out in 300,000 grades of clean area.
The neutral proteinase and phospholipase A added in step (2)1Enzyme activity all be 100,000 u/g.
The yolk powder as obtained in above step, emulsifying capacity is 76.8mL, and emulsion stability is 120min, breast
Shape liquid heat resistance is 78%, in outward appearance and mouthfeel compared with common yolk powder no difference, it is and prevented from caking,
Brew is good.
Embodiment two
The preparation method of dried egg yolk of high emulsibility, comprises the following steps：
(1) Fresh Egg is taken, broken shell takes whole juice of the egg and separates egg white solution and egg yolk liquid, the egg that will be isolated
Yellow liquor is filtered to remove impurity after stirring；(2) to uniform and free from admixture the yolk obtained through step (1)
Neutral proteinase and phospholipase A are separately added into liquid1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition
Amount respectively reaches 2500u/g and 1000u/g, is digested 180 minutes at a temperature of 52~55 DEG C；(3) to
Maltodextrin powder is added in egg yolk liquid after being digested through step (2), its mass fraction is reached 3%, and stir
Mix uniform；(4) pasteurize is carried out to the mixture obtained through step (3), sterilization temperature is 63~65 DEG C,
Sterilizing time is 5 minutes；(5) mixture obtained through step (4) pasteurize is spray-dried,
EAT is 140 DEG C~160 DEG C, and leaving air temp is 74 DEG C~78 DEG C；(6) collect and sprayed through step (5)
The yolk powder that mist is dried to obtain, removes big particle, finally by it after 24 mesh sieves are crossed after its natural cooling
It is vacuum-packed, is obtained finished product；Step (1)~(6) are carried out in 300,000 grades of clean area.
The neutral proteinase and phospholipase A added in step (2)1Enzyme activity all be 100,000 u/g.
The yolk powder as obtained in above step, emulsifying capacity is 79.2mL, and emulsion stability is 140min, breast
Shape liquid heat resistance be 85.3%, in outward appearance and mouthfeel with common yolk powder compared with no difference, and be difficult tie
Block, brew is good.
Embodiment three
The preparation method of dried egg yolk of high emulsibility, comprises the following steps：
(1) Fresh Egg is taken, broken shell takes whole juice of the egg and separates egg white solution and egg yolk liquid, the egg that will be isolated
Yellow liquor is filtered to remove impurity after stirring；(2) to uniform and free from admixture the yolk obtained through step (1)
Neutral proteinase and phospholipase A are separately added into liquid1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition
Amount respectively reaches 2000u/g and 1500u/g, is digested 180 minutes at a temperature of 52~55 DEG C；(3) to
Maltodextrin powder is added in egg yolk liquid after being digested through step (2), its mass fraction is reached 3%, and stir
Mix uniform；(4) pasteurize is carried out to the mixture obtained through step (3), sterilization temperature is 63~65 DEG C,
Sterilizing time is 5 minutes；(5) mixture obtained through step (4) pasteurize is spray-dried,
EAT is 140 DEG C~160 DEG C, and leaving air temp is 74 DEG C~78 DEG C；(6) collect and sprayed through step (5)
The yolk powder that mist is dried to obtain, removes big particle, finally by it after 24 mesh sieves are crossed after its natural cooling
It is vacuum-packed, is obtained finished product；Step (1)~(6) are carried out in 300,000 grades of clean area.
The neutral proteinase and phospholipase A added in step (2)1Enzyme activity all be 100,000 u/g.
The yolk powder as obtained in above step, emulsifying capacity is 82.4mL, and emulsion stability is 165min, breast
Shape liquid heat resistance be 94.3%, in outward appearance and mouthfeel with common yolk powder compared with no difference, and be difficult tie
Block, brew is good.
Example IV
The preparation method of dried egg yolk of high emulsibility, comprises the following steps：
(1) Fresh Egg is taken, broken shell takes whole juice of the egg and separates egg white solution and egg yolk liquid, the egg that will be isolated
Yellow liquor is filtered to remove impurity after stirring；(2) to uniform and free from admixture the yolk obtained through step (1)
Neutral proteinase and phospholipase A are separately added into liquid1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition
Amount respectively reaches 2500u/g and 1500u/g, is digested 180 minutes at a temperature of 52~55 DEG C；(3) to
Maltodextrin powder is added in egg yolk liquid after being digested through step (2), its mass fraction is reached 3%, and stir
Mix uniform；(4) pasteurize is carried out to the mixture obtained through step (3), sterilization temperature is 63~65 DEG C,
Sterilizing time is 5 minutes；(5) mixture obtained through step (4) pasteurize is spray-dried,
EAT is 140 DEG C~160 DEG C, and leaving air temp is 74 DEG C~78 DEG C；(6) collect and sprayed through step (5)
The yolk powder that mist is dried to obtain, removes big particle, finally by it after 24 mesh sieves are crossed after its natural cooling
It is vacuum-packed, is obtained finished product；Step (1)~(6) are carried out in 300,000 grades of clean area.
The neutral proteinase and phospholipase A added in step (2)1Enzyme activity all be 100,000 u/g.
The yolk powder as obtained in above step, emulsifying capacity is 84.2mL, and emulsion stability is 180min, breast
Shape liquid heat resistance be 97.6%, in outward appearance and mouthfeel with common yolk powder compared with no difference, and be difficult tie
Block, brew is good.
Claims (3)
1. a kind of preparation method of dried egg yolk of high emulsibility, it is characterised in that comprise the following steps：
(1) Fresh Egg is taken, broken shell takes whole juice of the egg and separates egg white solution and egg yolk liquid, the egg that will be isolated
Yellow liquor is filtered to remove impurity after stirring；
(2) to being separately added into neutral proteinase water in uniform and free from admixture the egg yolk liquid obtained through step (1)
Suspension and phospholipase A1Aqueous suspensions, make neutral proteinase and phospholipase A1Addition respectively reach 2000~
2500u/g and 1000~1500u/g, digests 180 minutes at a temperature of 52~55 DEG C；
(3) to maltodextrin powder is added in the egg yolk liquid after being digested through step (2), its mass fraction is made
3% is reached, and is stirred；
(4) pasteurize is carried out to the mixture obtained through step (3), sterilization temperature is 63~65 DEG C,
Sterilizing time is 5 minutes；
(5) mixture obtained through step (4) pasteurize is spray-dried, EAT is
140 DEG C~160 DEG C, leaving air temp is 74 DEG C~78 DEG C；
(6) collect through step (5) yolk powder that obtains of spray drying, after being crossed 24 after its natural cooling
Mesh sieve removes big particle, is finally vacuum-packed, and obtains finished product；
The step (1) to step (6) is carried out in 300,000 grades of clean area.
2. the preparation method of dried egg yolk of high emulsibility according to claim 1, it is characterised in that the step
Suddenly neutral proteinase and phospholipase A are made in (2)1Addition respectively reach 2500u/g and 1500u/g.
3. the preparation method of dried egg yolk of high emulsibility according to claim 1, it is characterised in that step (2)
The neutral proteinase and phospholipase A of middle addition1Enzyme activity in 100,000 more than u/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425323.XA CN106689880A (en) | 2015-07-17 | 2015-07-17 | Preparation method of highly-emulsifiable egg yolk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425323.XA CN106689880A (en) | 2015-07-17 | 2015-07-17 | Preparation method of highly-emulsifiable egg yolk powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689880A true CN106689880A (en) | 2017-05-24 |
Family
ID=58894402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510425323.XA Pending CN106689880A (en) | 2015-07-17 | 2015-07-17 | Preparation method of highly-emulsifiable egg yolk powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106689880A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
| CN109007638A (en) * | 2018-09-03 | 2018-12-18 | 杭州顺丰祥食品有限公司 | A kind of processing technology of preserved egg yellow |
| CN109007634A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of high emulsibility egg yolk liquid and preparation method thereof |
| CN109497449A (en) * | 2018-12-27 | 2019-03-22 | 华中农业大学 | A kind of preparation method and products thereof of high emulsibility egg yolk liquid |
| CN109645372A (en) * | 2019-01-29 | 2019-04-19 | 黑龙江中农兴和生物科技股份有限公司 | A kind of preparation process and preparation facilities of high functionality dried whole-egg |
| CN111109544A (en) * | 2020-02-06 | 2020-05-08 | 江苏仁康蛋业有限公司 | High-emulsibility high-heat-resistance quick-frozen yolk liquid preparation system |
| CN111227196A (en) * | 2020-03-13 | 2020-06-05 | 二商健力广平生物科技有限公司 | Whole egg powder and preparation method and application thereof |
| CN112544907A (en) * | 2020-11-12 | 2021-03-26 | 福州金格子食品有限公司 | Frozen egg sausage and preparation method thereof |
| CN114287579A (en) * | 2022-01-12 | 2022-04-08 | 威海东巽生物科技有限公司 | Preparation process of astaxanthin egg powder |
| CN115226842A (en) * | 2022-07-25 | 2022-10-25 | 四川轻化工大学 | Health-care corn flour convenient to brew and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002291445A (en) * | 2001-03-30 | 2002-10-08 | Taiyo Kagaku Co Ltd | Powder of hen's egg |
| CN102960774A (en) * | 2012-12-07 | 2013-03-13 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN102987442A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN103005509A (en) * | 2013-01-08 | 2013-04-03 | 东北农业大学 | Method for preparing whole egg powder with high emulsification property |
-
2015
- 2015-07-17 CN CN201510425323.XA patent/CN106689880A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002291445A (en) * | 2001-03-30 | 2002-10-08 | Taiyo Kagaku Co Ltd | Powder of hen's egg |
| CN102960774A (en) * | 2012-12-07 | 2013-03-13 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN102987442A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN103005509A (en) * | 2013-01-08 | 2013-04-03 | 东北农业大学 | Method for preparing whole egg powder with high emulsification property |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
| CN109007634A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of high emulsibility egg yolk liquid and preparation method thereof |
| CN109007633B (en) * | 2018-07-23 | 2022-05-03 | 东北农业大学 | Easily dispersible high-emulsibility egg yolk powder and preparation method thereof |
| CN109007638A (en) * | 2018-09-03 | 2018-12-18 | 杭州顺丰祥食品有限公司 | A kind of processing technology of preserved egg yellow |
| CN109497449A (en) * | 2018-12-27 | 2019-03-22 | 华中农业大学 | A kind of preparation method and products thereof of high emulsibility egg yolk liquid |
| CN109645372A (en) * | 2019-01-29 | 2019-04-19 | 黑龙江中农兴和生物科技股份有限公司 | A kind of preparation process and preparation facilities of high functionality dried whole-egg |
| CN111109544A (en) * | 2020-02-06 | 2020-05-08 | 江苏仁康蛋业有限公司 | High-emulsibility high-heat-resistance quick-frozen yolk liquid preparation system |
| CN111227196A (en) * | 2020-03-13 | 2020-06-05 | 二商健力广平生物科技有限公司 | Whole egg powder and preparation method and application thereof |
| CN112544907A (en) * | 2020-11-12 | 2021-03-26 | 福州金格子食品有限公司 | Frozen egg sausage and preparation method thereof |
| CN114287579A (en) * | 2022-01-12 | 2022-04-08 | 威海东巽生物科技有限公司 | Preparation process of astaxanthin egg powder |
| CN115226842A (en) * | 2022-07-25 | 2022-10-25 | 四川轻化工大学 | Health-care corn flour convenient to brew and preparation process thereof |
| CN115226842B (en) * | 2022-07-25 | 2023-09-19 | 四川轻化工大学 | Health-care corn flour convenient to prepare and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106689880A (en) | Preparation method of highly-emulsifiable egg yolk powder | |
| JP5613689B2 (en) | Granulated powder containing vegetable protein and maltodextrin, method for producing it and use thereof | |
| CN106689879A (en) | Preparation method of egg white powder with high foamability | |
| CN109068680A (en) | Composition derived from functional mung bean | |
| US20060062891A1 (en) | Soya fiber particulates and methods of preparation | |
| TW200836640A (en) | Method of separating fat from soy materials and compositions produced therefrom | |
| JP2009528848A (en) | Plant-derived protein composition | |
| CN107080040A (en) | A kind of ripe powder manufacturing method of ice cream of purple potato | |
| AU2021227415A1 (en) | Composition comprising textured leguminous proteins, method for preparing same and use thereof | |
| CN102067980B (en) | Sea shrimp powder and preparation method thereof | |
| CN101623075A (en) | Edible wild herb vermicelli and production method thereof | |
| CN110477071A (en) | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof | |
| CN111084265A (en) | Chocolate sauce formula used as stuffing for flowing core | |
| CN101999625B (en) | Solid flavoring and preparation process thereof | |
| CN104012873A (en) | Wheat germ noodle and making method thereof | |
| CN101438791B (en) | Method for preparing strawberry pork chop cake | |
| CN104186626A (en) | Method for preparing mixed type coarse food grain cake | |
| CN102823632A (en) | Dried peeled shrimp cake and manufacturing method thereof | |
| KR100816636B1 (en) | Manufacturing method of confectionery food with a sea tangle and a bean | |
| CN108935741A (en) | A kind of Low grease, high protein green instant jellied bean curd and preparation method thereof | |
| CN110169431B (en) | High-calcium fish protein flaky pastry and making method thereof | |
| CN110506776A (en) | The numb seed dregs of rice biscuit of Soviet Union and preparation method | |
| CN107811008A (en) | A kind of high calcium biscuit of children | |
| RU2664571C1 (en) | Method for preparing a pudding mixture of excessive food and biological values | |
| JP2011254703A (en) | Fish paste and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |