CN107736613A - A kind of processing method of the first eight delicacies powder of benefit - Google Patents
A kind of processing method of the first eight delicacies powder of benefit Download PDFInfo
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- CN107736613A CN107736613A CN201711119466.3A CN201711119466A CN107736613A CN 107736613 A CN107736613 A CN 107736613A CN 201711119466 A CN201711119466 A CN 201711119466A CN 107736613 A CN107736613 A CN 107736613A
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- 239000000843 powder Substances 0.000 title claims abstract description 52
- 230000008901 benefit Effects 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- 238000001125 extrusion Methods 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 241000186000 Bifidobacterium Species 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 8
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 8
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 240000001417 Vigna umbellata Species 0.000 claims description 8
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 8
- 235000020224 almond Nutrition 0.000 claims description 8
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 8
- 240000007049 Juglans regia Species 0.000 claims description 7
- 235000009496 Juglans regia Nutrition 0.000 claims description 7
- 241000234435 Lilium Species 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 235000020234 walnut Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 241000209763 Avena sativa Species 0.000 claims description 4
- 235000007558 Avena sp Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000000529 probiotic effect Effects 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 235000013312 flour Nutrition 0.000 claims 1
- 235000013406 prebiotics Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- QVWDCTQRORVHHT-UHFFFAOYSA-N tropone Chemical compound O=C1C=CC=CC=C1 QVWDCTQRORVHHT-UHFFFAOYSA-N 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention is the processing method on a kind of first eight delicacies powder of benefit, it is characterised in that is combined prebiotics and probiotics, the functional health effect of enhancing nutrient powder；Using a variety of separate sources protein as tropon made of main body, abundant nutrition, increase mouthfeel, strengthen feature.Different coarse food grains are subjected to extrusion according to different temperatures, its mouthfeel is more refined, it is easier to digest and assimilate.
Description
Technical field
The present invention relates to nutrient powder manufacture field, the processing method for relating generally to a kind of first eight delicacies powder of benefit.
Background technology
Probiotics is widely used in agricultural product, bioengineering, food security and life and health field.Because it has regulation
Gut flora balances, and safeguards intestinal health and anticancer, reduces lipid cholesterol, anti-high blood
The characteristics such as pressure, anti-aging, are paid high attention to by researcher.Because the viable count of probiotics reaches certain number
Amount could play corresponding health-care effect, it is necessary to consider influence product number of viable because
Element, including production process, packaged form and holding conditions etc..Zhang Yanjie etc. exists《Probiotics is steady in proteinaceous nutrient powder
Qualitatively study》Using calcium melt quality powder as original washing powder, bifidobacterium lactis, animal bifidobacteria are separately added into and by mixed bacteria,
To be filled with nitrogen and environment temperature as change condition, optimal storage is determined using its viable bacteria of anaerobic operation periodic detection residual number
Tibetan condition；And study and galactooligosaccharide, FOS or mixing oligosaccharide are added under the conditions of room temperature storage, explore prebiotics pair
The influence of the stability of probiotic protein matter nourishing powder.Prebiotics and probiotics, improvement intestines and stomach will be added to develop
The nutrient powder of function is provided fundamental basis.
The content of the invention
The present invention promotes coarse food grain processing, strengthens palatability, strengthen probiotics to improve the healthy nutritive value of nutrient powder
Stability, improve gastrointestinal function, there is provided a kind of processing method of the first eight delicacies powder of benefit.
A kind of processing method of the first eight delicacies powder of benefit, it is characterised in that it is made up of following step：
1）, respectively bifidobacterium lactis and animal bifidobacteria are activated, then access 36-40 DEG C of nutrient solution and expand culture, add
Enter 6-7% FOSs, by bifidobacterium lactis powder and animal bifidobacteria powder with 2 after vacuum dehydrating at lower temperature:1-2 ratio mixing,
Probiotic powder is obtained, in 2-4 DEG C of preservation；
2）, respectively oat, red bean, lotus seeds, almond, walnut kernel, jujube, lily, matrimony vine are crushed to 40-60 mesh, in 65-70 millis
The screw diameter of rice, 250-300r/min screw speed, 80-120kg/h inventory, 22-24kW power of motor, point
Not by oatmeal, red bean powder, lotus nut starch in 160-165 DEG C of extrusion, respectively by almond, walnut kernel, jujube, lily, matrimony vine
Powder is crushed to 100-120 mesh, equal proportion mixes to obtain coarse grain powder again in 100-120 DEG C of extrusion；
3）, by lactalbumin, soybean protein isolate, Isin glue collagen peptide with 2：2：1-3 ratio mixing, adds 10-15% steps
2 gained coarse grain powders, stir, high-temperature sterilization, are cooled to room temperature；
4）, step 3 gains are added to 5-6% step 1 gained probiotics, abundant homogeneous, and carried out with the particle diameters of 1-1.5 millimeters
It is granulated, it is 2.5-3% to dry to moisture, weeds out disintegrating slag, and kept dry is dispensed in 20-22 DEG C.
It is an advantage of the invention that：
The processing method of the first eight delicacies powder of a kind of benefit of the present invention, using a variety of separate sources protein as nutrient protein made of main body
Powder, the albumen powder than traditional single source had into more preferable nutrition and health care effect.Galactooligosaccharide is with natural attribute
Functional oligose, have the characteristics that acidproof, heat-resisting, there is proliferation function to the Bifidobacterium in human body intestinal canal, to harmful
The growth of bacterium is inhibited, and equally has with dietary fiber and promote intestines peristalsis, improves the function of enteron aisle；It can be used as double
The proliferation factor of discrimination bacillus, be advantageous to strengthen the stability of probiotics；The suction of the mineral matters such as Ca, Fe can be promoted as activation factor
Receive, promote the synthesis of vitamin.By the way that the coarse food grains such as oat, red bean, lotus seeds, almond are carried out into extrusion according to different temperatures,
Its mouthfeel is set more to refine, it is easier to digest and assimilate.Prebiotics and probiotics are combined by the present invention, are improved for general population
The proteinaceous nutrient powder of gastrointestinal function.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of the first eight delicacies powder of benefit, it is characterised in that it is made up of following step：
1）, respectively bifidobacterium lactis and animal bifidobacteria are activated, then access 38 DEG C of nutrient solutions and expand culture, add 6%
FOS, by bifidobacterium lactis powder and animal bifidobacteria powder with 2 after vacuum dehydrating at lower temperature:1 ratio mixing, obtains probiotics
Powder, in 4 DEG C of preservations；
2）, respectively oat, red bean, lotus seeds, almond, walnut kernel, jujube, lily, matrimony vine are crushed to 40 mesh, in 65 millimeters of spiral shell
Shank diameter, 250r/min screw speed, 100kg/h inventory, 24kW power of motor, respectively by oatmeal, red bean powder,
Lotus nut starch is in 165 DEG C of extrusions, respectively by almond, walnut kernel, jujube, lily, wolfberry fruit powder in 100 DEG C of extrusions, again
120 mesh are crushed to, equal proportion mixes to obtain coarse grain powder；
3）, by lactalbumin, soybean protein isolate, Isin glue collagen peptide with 2：2：1 ratio mixing, is added obtained by 10% step 2
Coarse grain powder, stir, high-temperature sterilization, be cooled to room temperature；
4）, step 3 gains add to 6% step 1 gained probiotics, abundant homogeneous, and being granulated with 1.5 millimeters of particle diameter,
It is 3% to dry to moisture, weeds out disintegrating slag, and kept dry is dispensed in 20 DEG C.
Claims (5)
1. a kind of processing method of the first eight delicacies powder of benefit, it is characterised in that it is made up of following step：
1）, respectively bifidobacterium lactis and animal bifidobacteria are activated, then access 36-40 DEG C of nutrient solution and expand culture, add
Enter 6-7% FOSs, bifidobacterium lactis powder and animal bifidobacteria powder are mixed after vacuum dehydrating at lower temperature, obtain probiotic powder, in
2-4 DEG C of preservation；
2）, respectively oat, red bean, lotus seeds, almond, walnut kernel, jujube, lily, matrimony vine are crushed to 40-60 mesh, in 65-70 millis
The screw diameter of rice, 250-300r/min screw speed, 80-120kg/h inventory, 22-24kW power of motor, first
Oatmeal, red bean powder, lotus nut starch are carried out extrusion, then respectively enter almond, walnut kernel, jujube, lily, wolfberry fruit powder respectively
Row extrusion, is crushed to 100-120 mesh again, and equal proportion mixes to obtain coarse grain powder；
3）, by lactalbumin, soybean protein isolate, Isin glue collagen peptide with 2：2：1-3 ratio mixing, adds 10-15% steps
2 gained coarse grain powders, stir, high-temperature sterilization, are cooled to room temperature；
4）, step 3 gains add to step 1 gained probiotics, abundant homogeneous, and being granulated with the particle diameter of 1-1.5 millimeters,
It is 2.5-3% to dry to moisture, weeds out disintegrating slag, and kept dry is dispensed in 20-22 DEG C.
A kind of 2. processing method of the first eight delicacies powder of benefit according to claim 1, it is characterised in that step 1 bifidobacterium lactis powder
Mixed proportion with animal bifidobacteria powder is 2:1-2.
3. the processing method of the first eight delicacies powder of a kind of benefit according to claim 1, it is characterised in that step 2 oatmeal, red bean
Powder, the extrusion temperature of lotus nut starch are 160-165 DEG C.
4. the processing method of the first eight delicacies powder of a kind of benefit according to claim 1, it is characterised in that step 2 almond powder, walnut
Benevolence powder, red date powder, lily root flour, the extrusion temperature of wolfberry fruit powder are 100-120 DEG C.
A kind of 5. processing method of the first eight delicacies powder of benefit according to claim 1, it is characterised in that the addition of step 4 probiotics
Measure as 5-6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711119466.3A CN107736613A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of the first eight delicacies powder of benefit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711119466.3A CN107736613A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of the first eight delicacies powder of benefit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736613A true CN107736613A (en) | 2018-02-27 |
Family
ID=61234561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711119466.3A Pending CN107736613A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of the first eight delicacies powder of benefit |
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| Country | Link |
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| CN (1) | CN107736613A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026574A (en) * | 2014-06-04 | 2014-09-10 | 广东省农业科学院蚕业与农产品加工研究所 | Nutritional meal favorable for intestinal repair and preparation method thereof |
| CN106072176A (en) * | 2016-07-22 | 2016-11-09 | 深圳市香雅食品有限公司 | A kind of plant eight delicacies powder and preparation method thereof |
| CN106418544A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Protein and probiotic composite food with weight losing effect |
| US20170296598A1 (en) * | 2016-04-19 | 2017-10-19 | Akay Flavours and Aromatics Pvt, Ltd | Method of preparing stable, water soluble probiotic compositions based on millets and similar cereals |
-
2017
- 2017-11-14 CN CN201711119466.3A patent/CN107736613A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026574A (en) * | 2014-06-04 | 2014-09-10 | 广东省农业科学院蚕业与农产品加工研究所 | Nutritional meal favorable for intestinal repair and preparation method thereof |
| US20170296598A1 (en) * | 2016-04-19 | 2017-10-19 | Akay Flavours and Aromatics Pvt, Ltd | Method of preparing stable, water soluble probiotic compositions based on millets and similar cereals |
| CN106418544A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Protein and probiotic composite food with weight losing effect |
| CN106072176A (en) * | 2016-07-22 | 2016-11-09 | 深圳市香雅食品有限公司 | A kind of plant eight delicacies powder and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 余顺火 等: "《食品（生物）生产实习教程》", 31 July 2016, 合肥工业大学出版社 * |
| 张艳杰 等: "益生菌在蛋白质营养粉中稳定性的研究", 《食品工业》 * |
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Application publication date: 20180227 |
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