CN108041535A - A kind of preparation method of lily black sesame paste - Google Patents
A kind of preparation method of lily black sesame paste Download PDFInfo
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- CN108041535A CN108041535A CN201711223022.4A CN201711223022A CN108041535A CN 108041535 A CN108041535 A CN 108041535A CN 201711223022 A CN201711223022 A CN 201711223022A CN 108041535 A CN108041535 A CN 108041535A
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- soybean
- lily
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- semen sesami
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- 241000234435 Lilium Species 0.000 title claims abstract description 37
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 33
- 210000000582 semen Anatomy 0.000 claims abstract description 25
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 230000001007 puffing effect Effects 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 244000040738 Sesamum orientale Species 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 7
- 235000010716 Vigna mungo Nutrition 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000207961 Sesamum Species 0.000 description 13
- 241000209094 Oryza Species 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of preparation method of lily black sesame paste.Glutinous rice and soybean are cleaned, soybean peeling and humidification, it is puffing in 150 DEG C or more moments, yolk is dried, remove the silt in Semen sesami nigrum, weeds seed and immature til seed, then Semen sesami nigrum is put into rotary drum-type electrical heating parcher, 15 25min of parch at 130 DEG C, sesame is made to dry ripe generation fragrance, black rice and soybean and ripe sesame after will be puffing, yolk, soft white sugar mixing, which is poured into roller crusher, is crushed to grain size as 2.54cm, obtain mixture, place into lily root flour and ripe purified starch, it is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa, temperature is to be dried and sterilized at 70 85 DEG C, then sealing packaging is carried out.Production process of the present invention is simple, and nutrition and taste enrich, and is a kind of instant food reconstituted, and not only taste is splendid, but also with good portability.
Description
Technical field
The present invention relates to a kind of preparation methods of lily black sesame paste, belong to sesame cream manufacture technology field.
Background technology
Lily is the famous-brand and high-quality specialty in Gansu Province, and color and luster is as white as polished jade, fleshy hypertrophy fragrant and sweet.The famous Plant Taxonomy in China is special
Family's professor's Kong Xianwu evaluation：" lanzhou lily taste is extremely sweet, fiber is seldom and has no bitter taste, and not only the civilization whole nation, can also claim generation
Boundary the first ".Its quality is well-known in all over the world, therefore has " lanzhou lily is unsurpassed " good reputation.But fresh lily bulb is not easy to maintain.Pass through lily
Developmental research, the consumer channel that will greatly widen not only enrich market, bring about a prosperous economy, can also improve the life of lily farmer
Produce enthusiasm.Lily is the traditional rare food in China, is the medical and edible dual purpose plant of first batch of Ministry of Public Health's accreditation, is known as vegetables people
Ginseng has the health-care efficacies such as Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing.The effect of Semen sesami nigrum has face-nourishing health-care and makes white hair blackening, Semen sesami nigrum
In vitamin E it is very abundant, the effects that delaying sanility, and have moisturizing viscera, strengthening the bones and muscles, benefiting energy；With modern life section
The quickening played, convenient, fast, nutrition, the food of safety are increasingly favored be subject to consumers in general.
The content of the invention
In view of this, the present invention provides a kind of preparation method of lily black sesame paste, black sesame paste is with Semen sesami nigrum, greatly
Rice, lily root flour, yolk powder, white granulated sugar etc. are primary raw material, the auxiliary materials such as suitable peanut, flour, emulsifing thickener are added, through adding
Powdered food made of work.It is not only full of nutrition, and is a kind of instant food reconstituted, and not only taste is splendid, and
With fine portability.
A kind of preparation method of lily black sesame paste cleans glutinous rice and soybean, soybean peeling and humidification, 150 DEG C with
Upper moment is puffing, and yolk is dried, and removes silt, weeds seed and immature til seed in Semen sesami nigrum, then puts Semen sesami nigrum
Enter in rotary drum-type electrical heating parcher, the parch 15-25min at 130 DEG C, sesame is made to dry ripe generation fragrance, after puffing
Black rice and soybean mix to pour into roller crusher with ripe sesame, yolk, soft white sugar and be crushed to grain size as 2.54cm, obtain
Mixture places into lily root flour and ripe purified starch, is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa,
Temperature is to be dried and sterilized at 70-85 DEG C, then carries out sealing packaging.
Moisture after the soybean humidification is 14-15%.
The Semen sesami nigrum that it is every 20kg that it, which is formulated, adds in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe essence
Starch 5kg and yolk 1kg processed.
When carrying out the parch of Semen sesami nigrum, temperature is unsuitable excessively high, no it will cause not yet done in coke outside sesame, there is the smell of burning, and
It is not easy to crush, easy fuel-displaced caking makes product agglomerating blocking when brewing.
Semen sesami nigrum, it is sweet in flavor mild-natured, there are filling liver kidney, benefiting essence-blood, moisturize the effect of myogenic, blacking hair and strengthening brain.Lily quality is plump,
Pure and sweet faint scent, it is sweet and refreshing tasty and refreshing.Mild-natured, sweet and slightly bitter taste, have moisten the lung and relieve the cough, the work(of clearing away the heart fire and tranquillizing, to lung heat dry cough, blood-stained sputum,
The diseases such as the weak deficiency of vital energy of lung, hemoptysis of pulmonary tuberculosis, there is the effect of good.The lily black sesame paste of invention, the black mesh of color is beautiful, fragrant thick fine and smooth,
Unique flavor, it is full of nutrition, it is preferable health food suitable for people of all ages.
The beneficial effects of the invention are as follows：Dry powder is in smoky gray, add boiling water reconstitute after in black, products obtained therefrom uniform color,
Tissue is fine and smooth, brew is good, sweet and dilitious, has sesame to bake fragrance and lily, egg fragrance.
Specific embodiment
Below with reference to specific embodiment, the present invention is described in detail, a kind of lily black sesame paste of the present embodiment
Preparation method cleans glutinous rice and soybean, and soybean peeling and humidification are puffing in 150 DEG C or more moments, and yolk is dried, and remove
Semen sesami nigrum, is then put into rotary drum-type electrical heating parcher by silt, weeds seed and immature til seed in Semen sesami nigrum,
The parch 15-25min at 130 DEG C makes sesame dry ripe generation fragrance, will be puffing after black rice and soybean and ripe sesame, yolk, silk floss
White sugar mixing, which is poured into roller crusher, is crushed to grain size as 2.54cm, obtains mixture, places into lily root flour and ripe refined
Starch is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa, temperature is dried at being 70-85 DEG C and goes forward side by side
Row sterilization, then carries out sealing packaging.
Moisture after the soybean humidification is 14-15%.
The Semen sesami nigrum that it is every 20kg that it, which is formulated, adds in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe essence
Starch 5kg and yolk 1kg processed.
Embodiment 1
A kind of preparation method of lily black sesame paste cleans glutinous rice and soybean, soybean peeling and humidification, 150 DEG C with
Upper moment is puffing, and yolk is dried, and removes silt, weeds seed and immature til seed in Semen sesami nigrum, then puts Semen sesami nigrum
Enter in rotary drum-type electrical heating parcher, the parch 18min at 130 DEG C, sesame made to dry ripe generation fragrance, will be puffing after it is black
Rice and soybean, which mix to pour into roller crusher with ripe sesame, yolk, soft white sugar, is crushed to grain size as 2.54cm, is mixed
Object places into lily root flour and ripe purified starch, is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa, temperature
To be dried at 82 DEG C and being sterilized, sealing packaging is then carried out.
Moisture after the soybean humidification is 14.3%.
The Semen sesami nigrum that it is every 20kg that it, which is formulated, adds in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe essence
Starch 5kg and yolk 1kg processed.
Embodiment 2
A kind of preparation method of lily black sesame paste cleans glutinous rice and soybean, soybean peeling and humidification, 150 DEG C with
Upper moment is puffing, and yolk is dried, and removes silt, weeds seed and immature til seed in Semen sesami nigrum, then puts Semen sesami nigrum
Enter in rotary drum-type electrical heating parcher, the parch 21min at 130 DEG C, sesame made to dry ripe generation fragrance, will be puffing after it is black
Rice and soybean, which mix to pour into roller crusher with ripe sesame, yolk, soft white sugar, is crushed to grain size as 2.54cm, is mixed
Object places into lily root flour and ripe purified starch, is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa, temperature
To be dried at 83 DEG C and being sterilized, sealing packaging is then carried out.
Moisture after the soybean humidification is 14.7%.
The Semen sesami nigrum that it is every 20kg that it, which is formulated, adds in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe essence
Starch 5kg and yolk 1kg processed.
Embodiment 3
A kind of preparation method of lily black sesame paste cleans glutinous rice and soybean, soybean peeling and humidification, 150 DEG C with
Upper moment is puffing, and yolk is dried, and removes silt, weeds seed and immature til seed in Semen sesami nigrum, then puts Semen sesami nigrum
Enter in rotary drum-type electrical heating parcher, the parch 19min at 130 DEG C, sesame made to dry ripe generation fragrance, will be puffing after it is black
Rice and soybean, which mix to pour into roller crusher with ripe sesame, yolk, soft white sugar, is crushed to grain size as 2.54cm, is mixed
Object places into lily root flour and ripe purified starch, is mixed thoroughly in mixer, with cylindrical drier in the case where pressure is 0.69Mpa, temperature
To be dried at 81 DEG C and being sterilized, sealing packaging is then carried out.
Moisture after the soybean humidification is 14.8%.
The Semen sesami nigrum that it is every 20kg that it, which is formulated, adds in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe essence
Starch 5kg and yolk 1kg processed.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and scope of technical solution of the present invention, should all be covered at this
Among the right of invention.
Claims (3)
1. a kind of preparation method of lily black sesame paste, which is characterized in that glutinous rice and soybean are cleaned, soybean peeling and humidification,
It is puffing in 150 DEG C or more moments, yolk is dried, removes silt, weeds seed and the immature til seed in Semen sesami nigrum, then will
Semen sesami nigrum is put into rotary drum-type electrical heating parcher, the parch 15-25min at 130 DEG C, and sesame is made to dry ripe generation fragrance,
Black rice and soybean after will be puffing mix to pour into roller crusher with ripe sesame, yolk, soft white sugar and are crushed to grain size and are
2.54cm obtains mixture, places into lily root flour and ripe purified starch, is mixed thoroughly in mixer, with cylindrical drier in pressure
For under 0.69Mpa, temperature be 70-85 DEG C at be dried and sterilized, then carry out sealing packaging.
2. a kind of preparation method of lily black sesame paste according to claim 1, it is characterised in that：The soybean humidifies it
Moisture afterwards is 14-15%.
3. a kind of preparation method of lily black sesame paste according to claim 1, it is characterised in that：It is per 20kg that it, which is formulated,
Semen sesami nigrum add in glutinous rice 20kg, lily root flour 10kg, soft white sugar 20g, soybean 5kg, ripe purified starch 5kg and yolk 1kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711223022.4A CN108041535A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of lily black sesame paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711223022.4A CN108041535A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of lily black sesame paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041535A true CN108041535A (en) | 2018-05-18 |
Family
ID=62120933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711223022.4A Pending CN108041535A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of lily black sesame paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108041535A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54135239A (en) * | 1978-04-08 | 1979-10-20 | Riyoutatsu Nanba | Production of seasame paste |
| CN104187351A (en) * | 2014-09-16 | 2014-12-10 | 苗娥 | Black tartary buckwheat beauty sesame paste and preparation method thereof |
| CN105212159A (en) * | 2014-06-24 | 2016-01-06 | 湖南九芝堂医药科技有限公司 | One cultivates peanut oat black sesame paste |
-
2017
- 2017-11-29 CN CN201711223022.4A patent/CN108041535A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54135239A (en) * | 1978-04-08 | 1979-10-20 | Riyoutatsu Nanba | Production of seasame paste |
| CN105212159A (en) * | 2014-06-24 | 2016-01-06 | 湖南九芝堂医药科技有限公司 | One cultivates peanut oat black sesame paste |
| CN104187351A (en) * | 2014-09-16 | 2014-12-10 | 苗娥 | Black tartary buckwheat beauty sesame paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张美莉: "《杂粮食品生产工艺与配方》", 31 January 2007, 中国轻工业出版社 * |
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Application publication date: 20180518 |