CN107625107A - A kind of hyperglycemic patients edible squash sauce - Google Patents
A kind of hyperglycemic patients edible squash sauce Download PDFInfo
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- CN107625107A CN107625107A CN201710681332.4A CN201710681332A CN107625107A CN 107625107 A CN107625107 A CN 107625107A CN 201710681332 A CN201710681332 A CN 201710681332A CN 107625107 A CN107625107 A CN 107625107A
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Abstract
The invention discloses a kind of hyperglycemic patients edible squash sauce, it is related to food processing technology field, its composition includes：Pumpkin, steamed bun, starch from sweet potato, soybean, maltitol, sodium chloride, disodium bicarbonate, milk, dehydroactic acid sodium, potassium sorbate, methyl glycol fatty acid ester, broad bean, yeast, stabilizer, leaf of Herba Apii graveolentis, Chinese yam, mushroom, shallot, pepper, garlic, anise, peanut oil, rose, lycium ruthenicum, fresh kidney beans seed, kudzu-vine root powder, serissa serissoides；Hyperglycemic patients edible squash sauce prepared by the present invention it is delicious it is fragrant and sweet, rich in abundant vitamin; and easily absorb; it is adapted to children and old man to eat; and sugar content is low is not easily caused blood glucose rise; prepare pumpkin flour paste easily to eat, it is not necessary to laborious to chew, the four seasons equal edible; it can cohere and eliminate Endophytic bacteria toxin and other harmful substances, gastrointestinal tract mucosa etc. can be protected to act on.
Description
Technical field：
The present invention relates to food processing preparing technical field, and in particular to a kind of hyperglycemic patients edible squash sauce.
Background technology：
Tartar sauce has long history in China, is used for cooking dish.At present, the kind of tartar sauce on the market
Class is various, but wherein has single seasoning function, without healthcare function, can not meet the growing need of consumer
Ask.
Aged troop increases, and society can also have many problems, and aged health is main problem, and the elderly is common
Disease：This kind of disease can both occur in person in middle and old age's phase (presenium), it is also possible to occur in the senescence phase.But with the senescence phase more
It is common, or become even more serious.Its pathologic aging with the elderly, body's immunity decline, long-term strain or Yong adult
It is relevant that phase illness declines constitution.Such as high blood pressure, coronary heart disease, diabetes, gout, shaking plasy, senile degeneration Bones and joints
Disease, chronic senile bronchitis, pulmonary emphysema, cor pulmonale, cataract of old people etc..
It is also increasing for the elderly of hyperglycaemia, and patient is it is important to note that diet in daily life, in order to avoid blood
Sugar rise, brings some epidemies to send out.
A kind of hyperglycemic patients edible squash sauce is developed for hyperglycaemia person in middle and old age to this present invention.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of hyperglycemic patients edible squash sauce, a variety of nutrition, food
Absorbed with easy, taste is fragrant and sweet, caters to old man's taste, convenient use, eats and the elderly is raised and increased without care about blood glucose
One of food.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of hyperglycemic patients edible squash sauce, include the raw material of following number：
Pumpkin 6-100 parts, steamed bun 1-33 parts, starch from sweet potato 5-10 parts, soybean 1-5 parts, maltitol 0.5-5 parts, chlorination
Sodium 0.1-1 parts, disodium bicarbonate 0.1-0.4 parts, milk 1-6 parts, dehydroactic acid sodium 0.2-4 parts, potassium sorbate 0.1-0.5 parts,
Methyl glycol fatty acid ester 0.1-0.3 parts, broad bean 1-4 parts, yeast 0.1-2 parts, stabilizer 0.1-0.6 parts, leaf of Herba Apii graveolentis 1-10 parts, mountain
Medicine 1-9 parts, mushroom 1-7 parts, shallot 1-5 parts, pepper 1-4 parts, garlic 0.1-3 parts, anistree 1-4 parts, peanut oil 1-4 parts, rose
Flower 1-8 parts, lycium ruthenicum 1-15 parts, fresh kidney beans seed 1-6 parts, kudzu-vine root powder 1-20 parts, serissa serissoides 1-8 parts.
Wherein described stabilizer includes：D-sorbitol solution 1-5 parts, single bi-tristearin 0.1-3 parts, sorbitol anhydride list
Hard fatty acids 0.1-0.8 parts, methyl glycol fatty acid ester 0.2-0.9 parts, hydroxypropul starch 0.2-0.8 parts, wheaten starch 0.1-0.5
Part, Sodium Acid Pyrophosphate 0.01-0.6 parts, polyglyceryl fatty acid ester 0.2-2 parts, sodium acid carbonate 0.05-0.1 parts, citric acid
0.01-0.3 parts, deionized water 0.1-0.5 parts；Its preparation method is：By hydroxypropul starch 0.2-0.8 parts, wheaten starch 0.1-
0.5 part addition deionized water 0.1-0.5 parts, be sufficiently uniformly dissolved, after be stored at room temperature 1-4h, slowly go to upper strata to clarify after precipitation
Liquid, after by D-sorbitol solution 1-5 parts, single bi-tristearin 0.1-3 parts, sorbitol anhydride list hard fatty acids 0.1-0.8 parts, third
Diol fatty acid ester 0.2-0.9 parts, Sodium Acid Pyrophosphate 0.01-0.6 parts, polyglyceryl fatty acid ester 0.2-2 parts, sodium acid carbonate
0.05-0.1 parts, citric acid 0.01-0.3 parts add in precipitation, and are uniformly mixed and produce stabilizer, and stabilizer places mixing
In container, preservative film sealing is stand-by.
Preferably, its preparation method is as follows：
(1) choose high-quality wheat flour and steam steamed bun, steamed bun 1-33 parts place sultry 25-30 DEG C of preservation 1-7 in closed frame
My god, treat that steamed bun is mouldy, warm water is added in backward mouldy steamed bun, and steamed bun is pulverized into starchiness, steamed bun paste will be pulverized and put
Put 25-30 DEG C and continue fermentation 1-3 days；
(2) pumpkin 6-100 parts, soybean 1-5 parts, broad bean 1-4 parts, leaf of Herba Apii graveolentis 1-10 parts, Chinese yam 1-9 parts, mushroom 1-7 are chosen
Part, rose 1-8 parts, lycium ruthenicum 1-15 parts, fresh kidney beans seed 1-6 parts, and raw material is cleaned up, drain away the water, and be placed on baking
40-65 DEG C of drying moisture in case；
(3) by the cut-out of step 2 raw material, chopping, after step 2 raw material placed crushed in pulverizer, it is rear to add in Cold Boiling water
Stir, it is rear to add sodium chloride 0.1-0.5 parts, disodium bicarbonate 0.1-0.2 parts, dehydroactic acid sodium 0.2-2 parts, potassium sorbate
0.1-0.2 parts, methyl glycol fatty acid ester 0.01-0.05 parts stir；
(4) step 3 raw material is placed 1-2 days, it is rear to add yeast 0.1-2 parts and be placed on 25-30 DEG C of fermentation 1-3 at dry
My god；
(5) clean shallot 1-5 parts, pepper 1-4 parts, garlic 0.1-3 parts, anistree 1-4 parts are placed in baking oven after and dried, after
Peanut oil 1-4 part quick-fried 1-5min are placed on, room temperature cooling afterwards is placed stand-by；
(6) material, kudzu-vine root powder 1-20 parts, serissa serissoides 1-8 parts, step 5 are cold after step 1 steamed bun paste, step 4 are fermented after
But material, stabilizer 0.1-0.6 parts, starch from sweet potato 5-10 parts, milk 1-6 parts, sodium chloride 0.1-0.5 parts, disodium bicarbonate
0.1-0.2 parts, dehydroactic acid sodium 0.2-2 parts, potassium sorbate 0.1-0.2 parts, methyl glycol fatty acid ester 0.01-0.05 parts are placed on
In sauce fermentation tank, stir, and be placed at shady and cool dry sealed storage 1-3 days i.e. edible.
The beneficial effects of the invention are as follows：Hyperglycemic patients edible squash sauce prepared by the present invention it is delicious it is fragrant and sweet, rich in abundant
Vitamin, and easily absorbing, is adapted to children and old man to eat, and sugar content is low is not easily caused blood glucose rise, prepares pumpkin flour paste
It is easily edible, it is not necessary to laborious to chew, instant, the four seasons equal edible；Pumpkin is warm-natured, sweet, containing vitamin and pectin,
Pectin has good adsorptivity, can cohere and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and
Radioactive element, play detoxication, gastrointestinal tract mucosa can be protected；Contain apiin, majudin and volatilization in celery
Oil, there is lowering blood pressure and blood fat, preventing and treating atherosclerosis.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1：
A kind of hyperglycemic patients edible squash sauce, include the raw material of following number：
80 parts of pumpkin, 13 parts of steamed bun, 8 parts of starch from sweet potato, 3 parts of soybean, 2 parts of maltitol, 0.8 part of sodium chloride, bicarbonate
0.4 part of disodium, 3 parts of milk, 2 parts of dehydroactic acid sodium, 0.4 part of potassium sorbate, 0.02 part of methyl glycol fatty acid ester, 3 parts of broad bean, ferment
Female 1 part, 0.4 part of stabilizer, 7 parts of leaf of Herba Apii graveolentis, 6 parts of Chinese yam, 5 parts of mushroom, 2 parts of shallot, 2 parts of pepper, 0.2 part of garlic, anise 2
Part, 3 parts of peanut oil, 5 parts of rose, 10 parts of lycium ruthenicum, 6 parts of fresh kidney beans seed, 12 parts of kudzu-vine root powder, 5 parts of serissa serissoides.
Wherein described stabilizer includes：3 parts of D-sorbitol solution, 1 part of single bi-tristearin, sorbitol anhydride list tallow
0.4 part of acid, 0.3 part of methyl glycol fatty acid ester, 0.3 part of hydroxypropul starch, 0.4 part of wheaten starch, Sodium Acid Pyrophosphate 0.15
Part, 0.2 part of polyglyceryl fatty acid ester, 0.06 part of sodium acid carbonate, 0.05 part of citric acid, 0.5 part of deionized water；Its preparation method
For：By 0.3 part of hydroxypropul starch, 0.4 part of wheaten starch, 0.5 part of deionized water of addition, be sufficiently uniformly dissolved, after be stored at room temperature
3h, slowly remove supernatant liquid after precipitation, after by 3 parts of D-sorbitol solution, 1 part of single bi-tristearin, sorbitol anhydride list
0.4 part of hard fatty acids, 0.3 part of methyl glycol fatty acid ester, 0.15 part of Sodium Acid Pyrophosphate, 0.2 part of polyglyceryl fatty acid ester, carbon
Sour 0.06 part of hydrogen sodium, 0.05 part of citric acid add in precipitation, and are uniformly mixed and produce stabilizer, and stabilizer is placed mixing and held
In device, preservative film sealing is stand-by.
Preferably, its preparation method is as follows：
(1) choose high-quality wheat flour and steam steamed bun, 13 parts of steamed bun is placed sultry 25-30 DEG C of preservation 4 days in closed frame, treated
Steamed bun is mouldy, and warm water is added in backward mouldy steamed bun, and steamed bun is pulverized into starchiness, will pulverize steamed bun paste and places 25-
30 DEG C are continued fermentation 3 days；
(2) choose 80 parts of pumpkin, 3 parts of soybean, 3 parts of broad bean, 7 parts of leaf of Herba Apii graveolentis, 6 parts of Chinese yam, 5 parts of mushroom, 5 parts of rose,
10 parts of lycium ruthenicum, 6 parts of fresh kidney beans seed, and raw material is cleaned up, drain away the water, and place 55 DEG C of drying moisture in an oven；
(3) by the cut-out of step 2 raw material, chopping, after step 2 raw material placed crushed in pulverizer, it is rear to add in Cold Boiling water
Stir, it is rear to add 0.4 part of sodium chloride, 0.2 part of disodium bicarbonate, 1 part of dehydroactic acid sodium, 0.2 part of potassium sorbate, propane diols
0.02 part of fatty acid ester stirs；
(4) step 3 raw material is placed 2 days, it is rear add 1 part of yeast and be placed on dry 25-30 DEG C of place fermentation 2 days；
(5) after will clean 2 parts of shallot, 2 parts of pepper, 0.2 part of garlic, anistree 2 parts place and be dried in baking ovens, after be placed on flower
3 parts of quick-fried 3min of oil generation, afterwards room temperature cooling are placed stand-by；
(6) material, 12 parts of kudzu-vine root powder, 5 parts of serissa serissoides, step 5 cooling thing after step 1 steamed bun paste, step 4 are fermented after
Material, 0.4 part of stabilizer, 8 parts of starch from sweet potato, 3 parts of milk, 0.4 part of sodium chloride, 0.2 part of disodium bicarbonate, 1 part of dehydroactic acid sodium,
0.2 part of potassium sorbate, 0.1 part of methyl glycol fatty acid ester are placed in sauce fermentation tank, are stirred, and be placed on shady and cool drying
Locate sealed storage 3 days i.e. edible.
Embodiment 2：
A kind of hyperglycemic patients edible squash sauce, include the raw material of following number：
100 parts of pumpkin, 15 parts of steamed bun, 7 parts of starch from sweet potato, 3 parts of soybean, 2 parts of maltitol, 1 part of sodium chloride, bicarbonate two
0.4 part of sodium, 5 parts of milk, 2 parts of dehydroactic acid sodium, 0.4 part of potassium sorbate, 0.2 part of methyl glycol fatty acid ester, 4 parts of broad bean, yeast 2
Part, 0.6 part of stabilizer, 10 parts of leaf of Herba Apii graveolentis, 9 parts of Chinese yam, 7 parts of mushroom, 5 parts of shallot, 6 parts of pepper, 2 parts of garlic, anistree 4 parts, flower
4 parts of oil generation, 8 parts of rose, 12 parts of lycium ruthenicum, 6 parts of fresh kidney beans seed, 10 parts of kudzu-vine root powder, 4 parts of serissa serissoides.
Wherein described stabilizer includes：2.5 parts of D-sorbitol solution, 2 parts of single bi-tristearin, sorbitol anhydride list are stearic
0.3 part of fat acid, 0.4 part of methyl glycol fatty acid ester, 0.25 part of hydroxypropul starch, 0.3 part of wheaten starch, Sodium Acid Pyrophosphate
0.1 part, 0.2 part of polyglyceryl fatty acid ester, 0.08 part of sodium acid carbonate, 0.2 part of citric acid, 0.5 part of deionized water；Its preparation method
For：By 0.25 part of hydroxypropul starch, 0.3 part of wheaten starch, 0.5 part of deionized water of addition, be sufficiently uniformly dissolved, after be stored at room temperature
4h, slowly remove supernatant liquid after precipitation, after by 2.5 parts of D-sorbitol solution, 2 parts of single bi-tristearin, sorbitol anhydride
Single 0.3 part of hard fatty acids, 0.4 part of methyl glycol fatty acid ester, 0.1 part of Sodium Acid Pyrophosphate, 0.2 part of polyglyceryl fatty acid ester,
0.08 part of sodium acid carbonate, 0.2 part of citric acid add in precipitation, and are uniformly mixed and produce stabilizer, and stabilizer places mixing
In container, preservative film sealing is stand-by.
Preferably, its preparation method is as follows：
(1) choose high-quality wheat flour and steam steamed bun, steamed bun 1-33 parts place sultry 25-30 DEG C of preservation 1-7 in closed frame
My god, treat that steamed bun is mouldy, warm water is added in backward mouldy steamed bun, and steamed bun is pulverized into starchiness, steamed bun paste will be pulverized and put
Put 25-30 DEG C and continue fermentation 1-3 days；
(2) choose 100 parts of pumpkin, 3 parts of soybean, 4 parts of broad bean, 0 part of leaf of Herba Apii graveolentis, 9 parts of Chinese yam, 7 parts of mushroom, 8 parts of rose,
12 parts of lycium ruthenicum, 6 parts of fresh kidney beans seed, and raw material is cleaned up, drain away the water, and place 40-65 DEG C of drying moisture in an oven；
(3) by the cut-out of step 2 raw material, chopping, after step 2 raw material placed crushed in pulverizer, it is rear to add in Cold Boiling water
Stir, it is rear to add 0.5 part of sodium chloride, 0.1 part of disodium bicarbonate, 1 part of dehydroactic acid sodium, 0.2 part of potassium sorbate, propane diols
0.1 part of fatty acid ester stirs；
(4) step 3 raw material is placed 2 days, it is rear add 1 part of yeast and be placed on dry 25-30 DEG C of place fermentation 2 days；
(5) after will clean 5 parts of shallot, 6 parts of pepper, 2 parts of garlic, anistree 4 parts place and be dried in baking ovens, after be placed on peanut
4 parts of quick-fried 3min of oil, afterwards room temperature cooling are placed stand-by；
(6) material, 10 parts of kudzu-vine root powder, 4 parts of serissa serissoides, step 5 cooling thing after step 1 steamed bun paste, step 4 are fermented after
Material, 0.6 part of stabilizer, 7 parts of starch from sweet potato, 5 parts of milk, 0.5 part of sodium chloride, 0.2 part of disodium bicarbonate, 1 part of dehydroactic acid sodium,
0.2 part of potassium sorbate, 0.1 part of methyl glycol fatty acid ester are placed in sauce fermentation tank, are stirred, and be placed on shady and cool drying
Locate sealed storage 2 days i.e. edible.
To carrying out experiment investigation respectively in embodiment provided by the invention, embodiment 1 and 2 made hyperglycaemia of embodiment are suffered from
Person's edible squash sauce is investigated, as a result as shown in table 2；
Wherein：
Amino-acid nitrogen detection method is according to GB/T5009.40；
Pollutant is limited the quantity according to GB2762；
Mycotoxin is limited the quantity according to GB2761；
Pathogenic bacteria are limited the quantity according to GB29921；
Microorganism limitation is detected according to table 1；
The microorganism of table 1 is limited the quantity
The made hyperglycemic patients edible squash sauce of table 2 investigates result
Hyperglycemic patients edible squash sauce is prepared by embodiment 1 and embodiment 2, every compound national quality of Testing index is protected
Quasi- specification and safety requirements, and the hyperglycemic patients edible squash sauce taste for preparing of the present invention is fragrant and sweet, sugar content is low, person in middle and old age and
Hyperglycaemia person is edible not to have to care about blood glucose rise problem；Rich in abundant vitamin, and easily absorb, be adapted to children and old man's food
With, and sugar content is low is not easily caused blood glucose rise, prepares pumpkin flour paste and easily eats, it is not necessary to and laborious to chew, instant, four
Season equal edible；Pumpkin is warm-natured, sweet, and containing vitamin and pectin, pectin has good adsorptivity, can cohere and eliminate in vivo
Bacteriotoxin and other harmful substances, such as the lead in heavy metal, mercury and radioactive element, play detoxication, can protect stomach
Intestinal mucosa；Contain apiin, majudin and volatile oil in celery, there is lowering blood pressure and blood fat, preventing and treating Atherosclerosis
The effect of change.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of hyperglycemic patients edible squash sauce, it is characterised in that include the raw material of following number：
Pumpkin 6-100 parts, steamed bun 1-33 parts, starch from sweet potato 5-10 parts, soybean 1-5 parts, maltitol 0.5-5 parts, sodium chloride
0.1-1 parts, disodium bicarbonate 0.1-0.4 parts, milk 1-6 parts, dehydroactic acid sodium 0.2-4 parts, potassium sorbate 0.1-0.5 parts, third
Diol fatty acid ester 0.1-0.3 parts, broad bean 1-4 parts, yeast 0.1-2 parts, stabilizer 0.1-0.6 parts, leaf of Herba Apii graveolentis 1-10 parts, Chinese yam
1-9 parts, mushroom 1-7 parts, shallot 1-5 parts, pepper 1-4 parts, garlic 0.1-3 parts, anistree 1-4 parts, peanut oil 1-4 parts, rose
1-8 parts, lycium ruthenicum 1-15 parts, fresh kidney beans seed 1-6 parts, kudzu-vine root powder 1-20 parts, serissa serissoides 1-8 parts.
2. hyperglycemic patients edible squash sauce according to claim 1, it is characterised in that：Wherein described stabilizer includes：
D-sorbitol solution 1-5 parts, single bi-tristearin 0.1-3 parts, sorbitol anhydride list hard fatty acids 0.1-0.8 parts, propane diols fat
Fat acid esters 0.2-0.9 parts, hydroxypropul starch 0.2-0.8 parts, wheaten starch 0.1-0.5 parts, Sodium Acid Pyrophosphate 0.01-0.6
Part, polyglyceryl fatty acid ester 0.2-2 parts, sodium acid carbonate 0.05-0.1 parts, citric acid 0.01-0.3 parts, deionized water 0.1-0.5
Part；Its preparation method is：Hydroxypropul starch 0.2-0.8 parts, wheaten starch 0.1-0.5 parts are added into deionized water 0.1-0.5 parts,
Be sufficiently uniformly dissolved, after be stored at room temperature 1-4h, slowly remove supernatant liquid after precipitation, after by D-sorbitol solution 1-5 parts, Dan Shuan
Tristerin 0.1-3 parts, sorbitol anhydride list hard fatty acids 0.1-0.8 parts, methyl glycol fatty acid ester 0.2-0.9 parts, burnt phosphorus
Acid dihydride disodium 0.01-0.6 parts, polyglyceryl fatty acid ester 0.2-2 parts, sodium acid carbonate 0.05-0.1 parts, citric acid 0.01-0.3
Part is added in precipitation, and is uniformly mixed and is produced stabilizer, and stabilizer is placed in stainless steel, and preservative film sealing is stand-by to be
Can.
3. hyperglycemic patients edible squash sauce according to claim 2, it is characterised in that：Preferably, its preparation method is such as
Under：
(1) choose high-quality wheat flour and steam steamed bun, steamed bun 1-33 parts are placed sultry 25-30 DEG C of preservation 1-7 days in closed frame, treated
Steamed bun is mouldy, and warm water is added in backward mouldy steamed bun, and steamed bun is pulverized into starchiness, will pulverize steamed bun paste and places 25-
30 DEG C are continued fermentation 1-3 days；
(2) choose pumpkin 6-100 parts, soybean 1-5 parts, broad bean 1-4 parts, leaf of Herba Apii graveolentis 1-10 parts, Chinese yam 1-9 parts, mushroom 1-7 parts,
Rose 1-8 parts, lycium ruthenicum 1-15 parts, fresh kidney beans seed 1-6 parts, and raw material is cleaned up, drain away the water, and place in an oven
40-65 DEG C of drying moisture；
(3) by the cut-out of step 2 raw material, chopping, after step 2 raw material placed crushed in pulverizer, rear add in Cold Boiling water is stirred
Uniformly, sodium chloride 0.1-0.5 parts, disodium bicarbonate 0.1-0.2 parts, dehydroactic acid sodium 0.2-2 parts, potassium sorbate 0.1- are added afterwards
0.2 part, methyl glycol fatty acid ester 0.01-0.05 parts stir；
(4) step 3 raw material is placed 1-2 days, it is rear add yeast 0.1-2 parts and be placed on dry 25-30 DEG C of place fermentation 1-3 days；
(5) clean shallot 1-5 parts, pepper 1-4 parts, garlic 0.1-3 parts, anistree 1-4 parts are placed in baking oven after and dried, it is rear to place
In peanut oil 1-4 part quick-fried 1-5min, room temperature cooling afterwards is placed stand-by；
(6) material, kudzu-vine root powder 1-20 parts, serissa serissoides 1-8 parts, step 5 cooling thing after step 1 steamed bun paste, step 4 are fermented after
Material, stabilizer 0.1-0.6 parts, starch from sweet potato 5-10 parts, milk 1-6 parts, sodium chloride 0.1-0.5 parts, disodium bicarbonate 0.1-0.2
Part, dehydroactic acid sodium 0.2-2 parts, potassium sorbate 0.1-0.2 parts, methyl glycol fatty acid ester 0.01-0.05 parts are placed on sauce hair
In fermentation tank, stir, and be placed at shady and cool dry sealed storage 1-3 days i.e. edible.
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| CN201710681332.4A CN107625107A (en) | 2017-08-10 | 2017-08-10 | A kind of hyperglycemic patients edible squash sauce |
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| CN201710681332.4A CN107625107A (en) | 2017-08-10 | 2017-08-10 | A kind of hyperglycemic patients edible squash sauce |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330186A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Pumpkin sauce capable of reducing blood sugar and preparation method of pumpkin sauce |
| CN103637171A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Sweet fermented flour paste |
| CN103876011A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce |
-
2017
- 2017-08-10 CN CN201710681332.4A patent/CN107625107A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330186A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Pumpkin sauce capable of reducing blood sugar and preparation method of pumpkin sauce |
| CN103637171A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | Sweet fermented flour paste |
| CN103876011A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce |
Non-Patent Citations (1)
| Title |
|---|
| 全文增等: "《中国传统风味食品制作大全》", 30 September 1997 * |
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Application publication date: 20180126 |