CN106942709A - A kind of preparation method of black fungus black rice blueberry nutrient rice dew - Google Patents
A kind of preparation method of black fungus black rice blueberry nutrient rice dew Download PDFInfo
- Publication number
- CN106942709A CN106942709A CN201611005667.6A CN201611005667A CN106942709A CN 106942709 A CN106942709 A CN 106942709A CN 201611005667 A CN201611005667 A CN 201611005667A CN 106942709 A CN106942709 A CN 106942709A
- Authority
- CN
- China
- Prior art keywords
- rice
- black
- black rice
- fungus
- dew
- 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
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation method of black fungus black rice blueberry nutrient rice dew, including：Select black rice to bake, the black rice milling after baking；Black rice flour is proportionally added 8~12 times of water reconcile into rice paste, rice paste digested while adding 0.1%~0.5% alpha amylase and 0.1%~0.5% Pullulanase, enzymolysis carries out the enzyme that goes out after terminating；Dried fungus are subjected to ultramicro grinding, and adds auricularia auriculajudae powder and 3~8% fresh blueberry juices by the 10~25% of gross mass and stirs；Add white granulated sugar and adjust pol to 5~10, citric acid addition is 0.05%~0.20%, and compound stabilizer addition is 0.03%~0.20%；Product after allotment is subjected to high-shear emulsifying processing.The present invention is handled by process optimization improves the dispersiveness that Nutritive Rice is revealed, and improves black fungus black rice nourishing rice dew heat endurance, and product special flavour is mellow, and rice perfume (or spice) is pure, and Appetizing spleen-tonifying is drunk for a long time.
Description
Technical field
The invention belongs to the system of Nutritive Rice dew preparing technical field, more particularly to a kind of black fungus black rice blueberry nutrient rice dew
Preparation Method.
Background technology
With the continuous improvement of people's living standard, pursue nutrition and focus on the fashion that health care has been lived as a kind of science,
Therefore one black-food heat is occurred in that both at home and abroad.Black rice has the title of " black pearl ", and nutritive value and medical value are high, black rice
The exploitation of food resource are the important directions of domestic and international food processing.China is black rice the abundantest country, black
It is one of distinctive local and special products resource of China that rice is with a long history in China's plantation.Black rice nourishing enriches, and contains protein, fat, B
The materials such as family vitamin, calcium, phosphorus, iron, zinc, nutritive value is higher than common rice.It can significantly improve human body hemochrome and blood red
The content of albumen, is conducive to the health care of cardiovascular system, is conducive to the development of children's bone and brain, and can promote puerpera, disease
The rehabilitation of physically weak person, is just acknowledged as excellent tonic product since ancient times afterwards, is ground although eighties of last century scientists have started one
Study carefully the tide of black-food.
But obvious progress is used without for black rice, the outside of black rice has more tough and tensile kind suitcase to wrap up in, makes black rice
It is difficult well-done, easily causes indigestion, the advantage of black rice is embodied in special functional component.But shortcoming is also evident from,
Such as rice matter is coarse, and mouthfeel is not good, have impact on the edibility of black rice.
The content of the invention
It is an object of the invention to provide a kind of preparation method of black fungus black rice blueberry nutrient rice dew, it is intended to which exploitation is a kind of
The meal replacing food that fast and easy supplements the nutrients, and add agaric and black rice product diversity in market.
The present invention is achieved in that a kind of preparation method of black fungus black rice blueberry nutrient rice dew, and the black fungus is black
The preparation method of rice blueberry nutrient rice dew comprises the following steps：
Step one, select black rice best in quality to be baked, the black rice after baking is by superfine communication technique by black rice
Milling；
Step 2, the black rice flour after ultramicro grinding is proportionally added 8~12 times of water reconcile into rice paste, add simultaneously
0.1%~0.5% alpha-amylase and 0.1%~0.5% Pullulanase are digested to rice paste, and enzymolysis carries out the enzyme that goes out after terminating；
Step 3, carries out ultramicro grinding, and add black fungus powder by the 10~25% of step 2 gross mass by dry black fungus
With 3~8% fresh blueberry juices and stir；
Step 4, adds white granulated sugar and adjusts pol to 5~10, citric acid addition is 0.05%~0.20%, is combined steady
It is 0.03%~0.20% to determine agent addition；
Step 5, high-shear emulsifying processing is carried out by the product after allotment.
Further, the baking condition bakes 10min for 70 DEG C~80 DEG C, and 80 DEG C~90 DEG C bake 10min, 90 DEG C~
100 DEG C bake 10min.
Further, the enzymatic hydrolysis condition is 55 DEG C of processing 30min, and enzymolysis carries out the enzyme that goes out after terminating；
Further, the high-shear emulsifying processing parameter is that 10000~14000r/min emulsifies 8~12min.
Further, sterilization filling after the high-shear emulsifying processing.
Further, the preparation method of the black fungus black rice blueberry nutrient rice dew comprises the following steps：
(1) select black rice to be baked, 75 DEG C bake 10min, and 85 DEG C bake 10min, and 95 DEG C bake 10min；After baking
Black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% α-shallow lake
Powder enzyme and 0.5% Pullulanase are digested to rice paste, and enzymatic hydrolysis condition is 55 DEG C of processing 30min, and enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder is added by the 10% of step (2) gross mass, and 3% new vivid blue
Certain kind of berries fruit juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.08%, and compound stabilizer addition is 0.1%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 13000r/min emulsifies 10min；
(6) it is filling after sterilizing both to obtain this product.
Further, the preparation method of the black fungus black rice blueberry nutrient rice dew comprises the following steps：
(1) select black rice to be baked, 80 DEG C bake 10min, and 90 DEG C bake 10min, and 100 DEG C bake 10min, after baking
Black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% α-shallow lake
Powder enzyme and 0.5% Pullulanase are digested to rice paste, and enzymatic hydrolysis condition is 55 DEG C of processing 30min, and enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder is added by the 12% of step (2) gross mass, and 3% new vivid blue
Certain kind of berries fruit juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.10%, and compound stabilizer addition is
0.150%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 12000r/min emulsifies 15min；
(6) it is filling after sterilizing both to obtain this product.
The preparation method for the black fungus black rice blueberry nutrient rice dew that the present invention is provided, using black fungus, black rice as primary raw material,
It is applied to improve macromolecular substances in black fungus black rice nourishing rice dew using high-shear emulsifying technology, is forming microjet cutting object
Expect the fluidic structures of emulsification Nutritive Rice dew in molecular process, the polysaccharide in black fungus is fully connect with the protein formation in black rice
Branch structure, improves the dispersiveness of product, makes Nutritive Rice reveal to form good fine and smooth mouthfeel；Using alpha-amylase and Pullulanase
Controlled-enzymatic Hydrolysis technology changes the starch structure in black rice, promotes starch branched structure conversion linear chain structure in black rice, improves black
Agaric black rice nourishing rice dew heat endurance, reduces rate of deposition；Black fungus is as edible fungus, because with clearing lung-heat, ease constipation road is enriched blood
Effect, be referred to as black soft gold.But its deep processing and utilization is less, sold more with fresh and dried and food materials raw material.Therefore, obtaining
On the basis of black fungus effective efficiency composition, develop more novel products be improve black fungus utilization rate important channel it
One.Blueberry flavor is unique, moderately sour and sweet, has fragrant refreshing pleasant fragrance again.Containing abundant nutritional ingredient in Blueberry, tool
The function such as prevent cranial nerve aging, protection eyesight, anticancer, softening blood vessel, enhancing human organism immune.Mineral matter and trace element
Content is also considerable, therefore, and blueberry is referred to as " fruit queen ".
The present invention is using black rice and black fungus as primary raw material, and present invention process is simple, easy to operate, not only develops
The black fungus black rice rice dew that a kind of fast and easy supplements the nutrients, and promote the high added value exploitation profit of black fungus and black rice
With；Simultaneously boosting black fungus and black rice industrial upgrading, change black fungus with raw material, black rice with the traditional mode of production pattern of raw grain,
Lift the deep processing level of black fungus industry.The sales volume of our province agaric can not only be increased, for agaric industry development have compared with
Good pulling function.After technological achievement conversion, by the rice dew 100 tons of calculating of annual production of black fungus black rice blueberry nutrient, product market
Price is 30 yuan/kg, and annual value of production deducts cost, remarkable in economical benefits up to 3,000,000 yuan.
Brief description of the drawings
Fig. 1 is the preparation method flow chart of black fungus black rice blueberry nutrient rice dew provided in an embodiment of the present invention.
Fig. 2 is measure solid content schematic diagram provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the preparation method of the black fungus black rice blueberry nutrient rice dew of the embodiment of the present invention comprises the following steps：
S101：Select black rice best in quality to be baked, and by baking condition process optimization, finally determine optimal roasting
Roasting condition bakes 10min for 70 DEG C~80 DEG C, and 80 DEG C~90 DEG C bake 10min, and 90 DEG C~100 DEG C bake 10min；After baking
Black rice produces strong rice fragrance, and black rice is milled by superfine communication technique；
S102：Black rice flour after ultramicro grinding is proportionally added 8~12 times of water reconcile into rice paste, while adding 0.1%
~0.5% alpha-amylase and 0.1%~0.5% Pullulanase are digested to rice paste, and enzymatic hydrolysis condition is 55 DEG C of processing 30min,
Enzymolysis carries out the enzyme that goes out after terminating；
S103：Dried fungus are subjected to ultramicro grinding, and by the 10~25% of step S102 gross masses add auricularia auriculajudae powders and 3~
8% fresh blueberry juice simultaneously stirs；
S104：Add white granulated sugar and adjust pol to 5~10, citric acid addition is 0.05%~0.20%, stable composition
Agent addition is 0.03%~0.20%；
S105：Product after allotment is subjected to high-shear emulsifying processing, and high-shear emulsifying condition is optimized, is handled
Parameter is that 10000~14000r/min emulsifies 8~12min；
S106：It is filling after sterilizing both to obtain this product.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
(1) select black rice best in quality to be baked, 75 DEG C bake 10min, and 85 DEG C bake 10min, and 95 DEG C bake
10min；Bake rear black rice and produce strong rice fragrance, black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% α-shallow lake
Powder enzyme and 0.5% Pullulanase are digested to rice paste, and enzymatic hydrolysis condition is 55 DEG C of processing 30min, and enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder is added by the 10% of step (2) gross mass, and 3% new vivid blue
Certain kind of berries fruit juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.08%, and compound stabilizer addition is 0.1%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 13000r/min emulsifies 10min；
(6) it is filling after sterilizing both to obtain this product.
Embodiment 2：
(1) select black rice best in quality to be baked, 80 DEG C bake 10min, and 90 DEG C bake 10min, and 100 DEG C bake
10min, bakes rear black rice and produces strong rice fragrance, black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% α-shallow lake
Powder enzyme and 0.5% Pullulanase are digested to rice paste, and enzymatic hydrolysis condition is 55 DEG C of processing 30min, and enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder is added by the 12% of step (2) gross mass, and 3% new vivid blue
Certain kind of berries fruit juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.10%, and compound stabilizer addition is
0.150%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 12000r/min emulsifies 15min；
(6) it is filling after sterilizing both to obtain this product.
The application effect of the present invention is explained in detail with reference to sensory evaluation and related experiment.
In order to obtain more preferable invention product, by optimizing the key technology in the present invention, different technology conditions knot is designed
The method for closing sensory evaluation determines optimal case study on implementation, and specific method is as follows：30 are selected in the more place of mobile population at random
People carries out sensory evaluation analysis to this product, it is determined that most suitable baking condition and high-shear emulsifying condition, table one are sensory evaluation mark
It is accurate.
Table one：Sensory evaluation standard
(1) baking technology optimizes
Selection three-stage bakes method, method one：70 DEG C bake 10min, and 80 DEG C bake 10min, and 90 DEG C bake 10min；
Method two：75 DEG C bake 10min, and 85 DEG C bake 10min, and 95 DEG C bake 10min；Method three：80 DEG C bake 10min, 90 DEG C of roastings
Roasting 10min, 100 DEG C bake 10min；Other conditions are shown in example one, and Analyses Methods for Sensory Evaluation Results is shown in Table two.Knot can be drawn from table two
By selecting method two, the sensory evaluation highest of this product is most favored by customers.
Table two：Baking technology Analyses Methods for Sensory Evaluation Results
(2) high-shear emulsifying rotational speed optimization
When the high-shear emulsifying time being set to 8min, high-shear emulsifying rotating speed is respectively set as 10000,11000,12000,
The other conditions of 13000 and 14000r/min are shown in example one, and Analyses Methods for Sensory Evaluation Results is shown in Table three.It may be concluded that working as from table three
When high-shear emulsifying rotating speed reaches 13000r/min, the sensory evaluation highest of product is most favored by customers.
Table three：High-shear emulsifying rotating speed Analyses Methods for Sensory Evaluation Results
(3) high-shear emulsifying is time-optimized
In high-shear emulsifying speed setting 13000r/min, the high-shear emulsifying time is respectively set as 8,9,10,11 and
The other conditions of 12min are shown in example one, and Analyses Methods for Sensory Evaluation Results is shown in Table four.It may be concluded that when high-shear emulsifying from table four
Between set 11min when, the sensory evaluation highest of product is most favored by customers.
Table four：High-shear emulsifying time Analyses Methods for Sensory Evaluation Results
(4) enzyme addition
Due to about 55 DEG C of alpha-amylase and the peak enzymolysis-ability temperature of Pullulanase, so 55 DEG C of selection is as hydrolysis temperature,
Enzymolysis time is 30min, and enzyme addition is respectively set as the other conditions of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% and sees reality
Example one, Analyses Methods for Sensory Evaluation Results is shown in Table five.It may be concluded that when the addition of alpha-amylase and Pullulanase is distinguished from table five
For 0.4% when, the sensory evaluation highest of product is most favored by customers.
Table five：Enzyme addition Analyses Methods for Sensory Evaluation Results
(5) heat endurance is tested
Sample 100g is weighed, the water-bath under the conditions of 25 DEG C, 35 DEG C, 45 DEG C, 55 DEG C, 65 DEG C, 75 DEG C, 85 DEG C and 95 DEG C of temperature
10min, sensory evaluation is carried out when temperature is down to room temperature, six are the results are shown in Table.As can be seen from the results, when product is heated to not
After synthermal, the organoleptic quality of product is substantially little, illustrates that the heat endurance of the present invention is good, will not be because of heated change product
Quality.
Table six：Heat endurance experimental evaluation result
(6) dispersivity test
Sample 1000L is weighed, is placed in 1L graduated cylinders, sets after 10 parallel samples, naturally static 10min, uses pipette
(position mark is respectively here for 100,200,300,400,500,600,700,800,900 and 1000L positions respectively in graduated cylinder
A, B, C, D, E, F, G, H, I and J point) 10mL samples are drawn in the evaporating dish of constant weight, it is placed in being evaporated on water-bath, in 95-
Dry to constant weight a in 100 DEG C of baking oven, determines solid content, as a result sees Fig. 2.It can be seen that when the difference from graduated cylinder
The sample that position is asked for, solid content is basically unchanged, and is maintained at 0.17g/mL or so, so as to illustrate the dispersed good of this product
It is good, structural state stable homogeneous.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent and improvement made within refreshing and principle etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of preparation method of black fungus black rice blueberry nutrient rice dew, it is characterised in that the black fungus black rice blueberry nutrient
Meter Lu preparation method comprises the following steps：
Step one, select black rice to be baked, black rice is milled by the black rice after baking by ultramicro grinding；
Step 2, proportionally adds 8 by the black rice flour after ultramicro grinding~12 times of water reconcile into rice paste, while add 0.1%~
0.5% alpha-amylase and 0.1%~0.5% Pullulanase are digested to rice paste, and enzymolysis carries out the enzyme that goes out after terminating；
Dried fungus are carried out ultramicro grinding, and add auricularia auriculajudae powder and 3~8% by the 10~25% of step 2 gross mass by step 3
Fresh blueberry juice simultaneously stirs；
Step 4, adds white granulated sugar and adjusts pol to 5~10, citric acid addition is 0.05%~0.20%, compound stabilizer
Addition is 0.03%~0.20%；
Step 5, high-shear emulsifying processing is carried out by the product after allotment.
2. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that described to bake bar
Part bakes 10min for 70 DEG C~80 DEG C, and 80 DEG C~90 DEG C bake 10min, and 90 DEG C~100 DEG C bake 10min.
3. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that the enzymolysis bar
Part is 55 DEG C of processing 30min, and enzymolysis carries out the enzyme that goes out after terminating.
4. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that the high shear
Emulsification treatment parameter is that 10000~14000r/min emulsifies 8~12min.
5. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that the high shear
Sterilization filling after emulsification treatment.
6. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that the black fungus
The preparation method of black rice blueberry nutrient rice dew comprises the following steps：
(1) select black rice to be baked, 75 DEG C bake 10min, and 85 DEG C bake 10min, and 95 DEG C bake 10min；Pass through after baking
Black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% alpha-amylase
Rice paste is digested with 0.5% Pullulanase, enzymatic hydrolysis condition is 55 DEG C of processing 30min, enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder, and 3% fresh blueberries is added by the 10% of step (2) gross mass
Juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.08%, and compound stabilizer addition is 0.1%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 13000r/min emulsifies 10min；
(6) it is filling after sterilizing both to obtain this product.
7. the preparation method of black fungus black rice blueberry nutrient rice dew as claimed in claim 1, it is characterised in that the black fungus
The preparation method of black rice blueberry nutrient rice dew comprises the following steps：
(1) select black rice to be baked, 80 DEG C bake 10min, and 90 DEG C bake 10min, and 100 DEG C bake 10min, after baking pass through
Black rice is milled by superfine communication technique；
(2) 10 times of water are proportionally added to reconcile into rice paste the black rice flour after ultramicro grinding, while adding 0.5% alpha-amylase
Rice paste is digested with 0.5% Pullulanase, enzymatic hydrolysis condition is 55 DEG C of processing 30min, enzymolysis terminates rear 80 DEG C of enzymes that go out
10min；
(3) dried fungus are subjected to ultramicro grinding, and auricularia auriculajudae powder, and 3% fresh blueberries is added by the 12% of step (2) gross mass
Juice simultaneously stirs；
(4) pol is adjusted to 8 with white granulated sugar；Citric acid addition is 0.10%, and compound stabilizer addition is 0.150%；
(5) product after allotment is subjected to high-shear emulsifying processing, processing parameter is that 12000r/min emulsifies 15min；
(6) it is filling after sterilizing both to obtain this product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611005667.6A CN106942709A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of black fungus black rice blueberry nutrient rice dew |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611005667.6A CN106942709A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of black fungus black rice blueberry nutrient rice dew |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942709A true CN106942709A (en) | 2017-07-14 |
Family
ID=59466066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611005667.6A Pending CN106942709A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of black fungus black rice blueberry nutrient rice dew |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942709A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176762A (en) * | 1996-09-16 | 1998-03-25 | 李东方 | Process for producing rice syrup beverage |
| CN101185526A (en) * | 2007-12-26 | 2008-05-28 | 江南大学 | Method for preparing black rice beverage |
| CN104172386A (en) * | 2013-09-27 | 2014-12-03 | 天津天隆种业科技有限公司 | New method for developing functional black rice beverage by ultrafine grinding and enzymolysis |
-
2016
- 2016-11-08 CN CN201611005667.6A patent/CN106942709A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176762A (en) * | 1996-09-16 | 1998-03-25 | 李东方 | Process for producing rice syrup beverage |
| CN101185526A (en) * | 2007-12-26 | 2008-05-28 | 江南大学 | Method for preparing black rice beverage |
| CN104172386A (en) * | 2013-09-27 | 2014-12-03 | 天津天隆种业科技有限公司 | New method for developing functional black rice beverage by ultrafine grinding and enzymolysis |
Non-Patent Citations (1)
| Title |
|---|
| 高雪丽 主编: "《食品添加剂》", 31 January 2013, 中国科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101467483B1 (en) | Thickening food additives composition containing Tremella fuciformis powder and the manufacturing method for the same | |
| CN104450413A (en) | Method for manufacturing healthcare type black rice low alcohol beverage | |
| CN104621517B (en) | A kind of flavoring of the zymolyte containing bolete and preparation method thereof | |
| CN107751904A (en) | A kind of jam containing chocolate particles and preparation method thereof | |
| Bayramov et al. | APPLICATION OF PERSIMMON SYRUP TO INCREASE THE BIOLOGICAL VALUE AND ORGANOLEPTIC INDICATORS OF BREAD. | |
| CN105124075A (en) | Preparation method of roxburgh rose scented tea | |
| CN104957221A (en) | Camellia nitidissima sugar lowering low-fat nutritious biscuit | |
| CN110412219A (en) | A method of Ester fragrance interaction in the fruity note of research Rosa roxburghii Tratt | |
| CN103250992A (en) | Pleurotus nebrodensis-black fungus health-care rice cake and preparation method thereof | |
| KR101663384B1 (en) | Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby | |
| CN106942709A (en) | A kind of preparation method of black fungus black rice blueberry nutrient rice dew | |
| KR20130111657A (en) | Method for manufacturing diet-chicken chip seasoning and diet-chicken seasoning manufactured thereby | |
| KR101152153B1 (en) | Kimchi and its manufacturing method | |
| JP2022013558A (en) | Black jerusalem artichoke, black jerusalem artichoke extract, black jerusalem artichoke jelly, black jerusalem artichoke yeast jelly and production method thereof | |
| Yadav et al. | Development of mulberry enriched fruit jam by replacing refined sugar with mulberry fruit | |
| CN104996883A (en) | Grain, vegetable and fruit nutritional food for middle and old age and preparation method of grain, vegetable and fruit nutritional food | |
| CN108651578A (en) | A kind of corn fried dough twist and preparation method thereof | |
| KR101514384B1 (en) | Method for manufacturing soup roux of using the fermentation rice | |
| CN104431095A (en) | Tartary buckwheat yellow tea and processing technology thereof | |
| CN103392826B (en) | Production method of health-care goat milk fermented bean curd | |
| CN108651579A (en) | The preparation method of Cordyceps militaris chiffon cake | |
| CN107751779A (en) | Noodles with Vegetables | |
| CN104719911B (en) | A kind of preparation method of novel black bean red jujube mulberries puree and products thereof | |
| Ingram | Substitution of Kudzu Starch for Cornstarch Results in Dairy-Based Vanilla Pudding with Similar Texture and Consumer Acceptability | |
| CN107080164A (en) | Beautifying face and moistering lotion healthcare mushroom boiled dumpling and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170714 |
|
| RJ01 | Rejection of invention patent application after publication |