CN108065287A - A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof - Google Patents
A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof Download PDFInfo
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- CN108065287A CN108065287A CN201611007081.3A CN201611007081A CN108065287A CN 108065287 A CN108065287 A CN 108065287A CN 201611007081 A CN201611007081 A CN 201611007081A CN 108065287 A CN108065287 A CN 108065287A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
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- 238000005360 mashing Methods 0.000 claims description 4
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- 239000002002 slurry Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
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- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
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- 235000020679 tap water Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
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- 102000004190 Enzymes Human genes 0.000 description 2
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- 239000003643 water by type Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000271559 Dromaiidae Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 229910020820 NaAc-HAc Inorganic materials 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- 239000003446 ligand Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to dilated food technical fields, are related to a kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof.Specifically, which includes the following steps：1) stock up；2) steam；3) remove the peel and be beaten；4) dry and processed powder；5) batch mixing；6) extrusion；7) it is granulated and dry.The preparation method of the present invention is using purple sweet potato as primary raw material, mix the rational proportion of purple sweet potato powder, corn flour, millet powder, wheat flour, glucose and whole milk powder, the appropriate moisture for adjusting raw material, and prepared using unique twin-screw extruder bulking process, products obtained therefrom is with rich flavor, unique in taste, and the anthocyanin with high concentration, it is full of nutrition, the added value of purple sweet potato is improved, is the higher snack food of a oxidation resistance.
Description
Technical field
The invention belongs to dilated food technical fields, are related to a kind of preparation method of the purple sweet potato dilated food rich in anthocyanin
And products thereof.
Background technology
Purple sweet potato (purple sweet potato), be otherwise known as " purple sweet potato ", " purple sweet potato " or " purple sweet potato ", is
A kind of improved seeds developed in recent years, by China sweet potato researcher the 1990s from EMUs for Kyushu of Japan agricultural experiment station
It introduces.Due to being rich in lot of anthocyanin (its a kind of compound being combined into sugar with glycosidic bond is anthocyanin), purple sweet potato
Potato skin is in atropurpureus, and potato meat is a kind of to integrate edible, medicinal and health-care effect peculiar sweet to aterrimus in purple
Potato.Not only containing various nutriments contained in Ordinary Sweet Potatoes in purple sweet potato root tuber, and lysine, copper, manganese, potassium, zinc
3~8 times more taller than Ordinary Sweet Potatoes of content；In addition, the anthocyanidin and anticancer work with strong antioxidant action are also rich in purple sweet potato
Selenium element, 20 times higher than Ordinary Sweet Potatoes of content or more, can remove active oxygen, inhibit the generation of carcinogen, improve liver
Function improves eyesight.Therefore, deep processing is carried out to purple sweet potato and is respectively provided with wide development prospect with utilizing in market at home and abroad.
Dilated food is a kind of novel foodstuff occurred late 1960s, foreign countries be also known as extruded food, the quick-fried food of spray,
Light food etc..Dilated food is using the less cereal of water content, potato, beans etc. as primary raw material, through being overpressurized, at heating
Make the volume expansion of raw material in itself after reason, and internal organizational structure is made to change, be made after processed, shaping.Due to this
The institutional framework of based food is porous, fluffy, and crisp taste, crisp sweet tea have certain nutritive value, be favored by people.
Extruding and puffing technology is one of modern food engineering new and high technology, principle be material in machine due to being cut
Cut, friction effect and under the high pressure-temperature state, and then material is made to be in molten condition.Once being squeezed out by die hole, pressure is rapid
Normal pressure is down to, the flash of moment just occurs for moisture, and product expands therewith.Different from other puffing techniques, extrusion skill
Art is a kind of non-fried processing method.Simultaneously as its with production efficiency is high, low energy consumption, good product quality, without waste etc.
A variety of advantages are widely used in the puffing research of the grain based on starch such as corn, are a kind of science, the processing side of nutrition
Method.
The content of the invention
For being there is no on the market at present using purple sweet potato as primary raw material and being rich in the situation of the purple sweet potato dilated food of anthocyanin, originally
Invention is intended to provide a kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof.This method is utilized rich in pattern
The purple sweet potato of glycosides obtains the purple sweet potato dilated food rich in anthocyanin as primary raw material by twin-screw extruder puffing technique.
Specifically, the present invention adopts the following technical scheme that：
A kind of preparation method of the purple sweet potato dilated food rich in anthocyanin, comprises the following steps：
1) stock up：It selects without mildew and rot, no disease and pests harm, the purple sweet potato without bud, washes with water, obtain clean purple sweet potato；
2) steam：The clean purple sweet potato obtained in step 1) is cooked, obtains ripe purple sweet potato；
3) remove the peel and be beaten：The potato skin of the ripe purple sweet potato obtained in step 2) is removed, by the purple sweet potato stripping and slicing of peeling, to purple sweet potato
It is beaten after the water of 1~2 times of volume is added in block, obtains purple sweet potato slurry；
4) dry and processed powder：Using roller drier, by the use of vapor as heating medium, vapour pressure for 0.3~
Under conditions of 0.4MPa, the film that thickness is 0.5~1.5mm is made in the purple sweet potato obtained in step 3) slurry, by film from roller
Surface crushes after peeling off, and crosses 60~80 mesh sieves after collecting coarse powder, obtains purple sweet potato powder；
5) batch mixing：According to purple sweet potato powder:Corn flour:Millet powder:Wheat flour:Glucose:Whole milk powder=100:15~25:25
~35:30~40:2~4:12~18 weight ratio adds corn flour, millet powder, small in the purple sweet potato powder obtained into step 4)
Flour, glucose and whole milk powder, obtain mixed material after mixing；
6) extrusion：Using twin-screw extruder, liquid feeding capacity be 18~22%, temperature is 120~130
DEG C, pressure under conditions of 2~5MPa, the mixed material obtained in step 5) is squeezed out, obtain the extruding that expansion rate is 8~12
Puffing purple chips；
7) it is granulated and dry：The extrusion purple chips obtained in step 6) are cut according to predetermined shape and size
Cut, cutting finish after 45~60 DEG C it is dry to moisture in below 5%wt, obtain the puffing food of purple sweet potato rich in anthocyanin
Product, wherein Anthocyanin content are 2.0~3.5mg/g.
In above-mentioned preparation method, water described in step 1) is tap water.
It is steamed in above-mentioned preparation method, described in step 2) using steamer, steam box or food steamer to complete.
In above-mentioned preparation method, water described in step 3) is deionized water.
In above-mentioned preparation method, mashing is using Multifunctional cooking machine, wall-breaking machine or tissue mashing machine described in step 3)
To complete.
It crushes in above-mentioned preparation method, described in step 4) and is completed using spiral pulverizer.
In above-mentioned preparation method, the fat content described in step 5) in whole milk powder is 25%~30%.
In above-mentioned preparation method, mixing is using family expenses dough mixing machine, V-Mixer or double helix taper described in step 5)
Batch mixer is completed.
In above-mentioned preparation method, cutting described in step 7) is completed using cutter；Preferably, the rotating speed of the cutter
For 400~800rpm.
In above-mentioned preparation method, drying described in step 7) is completed using fluid bed.
In a preferred embodiment, preparation method of the invention is additionally included in the packaging step after step 7)；
Preferably, it is described to be packaged as nitrogen-filled packaging.
A kind of purple sweet potato dilated food rich in anthocyanin, is made by above-mentioned preparation method.
Compared with prior art, had the advantages that using the present invention of above-mentioned technical proposal：The preparation of the present invention
Method uses purple sweet potato as primary raw material, according to texture difference, content of starch difference and the amino acid ligand before various raw materials
Than etc. factors mix the rational proportion of purple sweet potato powder, corn flour, millet powder, wheat flour, glucose and whole milk powder, it is appropriate to adjust
The moisture of raw material, and prepared using unique twin-screw extruder bulking process, products obtained therefrom is with rich flavor, and mouthfeel is only
Spy, and the anthocyanin with high concentration, it is full of nutrition, the added value of purple sweet potato is improved, is that a oxidation resistance is higher
Snack food.
Specific embodiment
Technical scheme is made below in conjunction with specific embodiment further elucidated above.The following example is only used
In the explanation and illustration present invention, and should not be taken as limiting the scope of the invention.Unless otherwise stated, institute in the following example
Instrument, reagent, material for using etc. can be obtained by routine business means.
Embodiment 1：The preparation of puffing purple sweet potato ball rich in anthocyanin.
Target product is prepared according to laxative remedy：
1) stock up：Select without go rotten, no disease and pests harm, the purple sweet potato 895g without bud, remove after the impurity such as soil with originally washing
Only；
2) steam：Clean purple sweet potato is put into steamer and steams about 30min, purple sweet potato is made all to cure, to reduce Inner
The activity of source enzyme, while retain the flavor of purple sweet potato to greatest extent；
3) remove the peel and be beaten：It tears the potato skin of ripe purple sweet potato off, the purple sweet potato after peeling is cut into small pieces, added into purple sweet potato block
800mL deionized waters break into the suitable underflow of viscosity using Multifunctional cooking machine；
4) dry and processed powder：It is 0.4MPa's in vapour pressure by the use of vapor as heating medium using roller drier
Under the conditions of, underflow is dried to the film that thickness is 0.73mm, it, will using spiral pulverizer by film after cylinder surface peeling
Purple sweet potato film crushes, and crosses 60 mesh sieves after collecting coarse powder, obtains purple sweet potato powder 292g；
5) batch mixing：Weigh respectively corn flour 58.40g, millet powder 87.60g, wheat flour 102.2g, glucose 11.68g and
Whole milk powder 41.42g (wherein fat content is 28.2%wt), is then added in purple sweet potato powder, will be upper using family expenses dough mixing machine
It states powder to be uniformly mixed, obtains mixed material 593.30g；
6) extrusion：Using twin-screw extruder, liquid feeding capacity be 20%, temperature is 130 DEG C, pressure is
Under conditions of 5MPa, mixed material is squeezed out, obtains the extrusion purple chips 500g that expansion rate is about 11；
7) it is granulated and dry：Cutter of the rotating speed for 400rpm is used, extrusion purple chips are cut into diameter is about
The spherical shape of 12mm is subsequently placed in fluid bed in 50 DEG C of dryings, until moisture is down to 4%, obtains rich in anthocyanin
Puffing purple sweet potato ball 473g, wherein Anthocyanin content be 2.523mg/g；
8) purple sweet potato ball is packed by the way of nitrogen charging, in order to avoid be squeezed and crush in transportational process.
Embodiment 2：The preparation of puffing purple sweet potato ball rich in anthocyanin.
Target product is prepared according to laxative remedy：
1) stock up：Select without go rotten, no disease and pests harm, the purple sweet potato 1025g without bud, remove after the impurity such as soil with originally washing
Only；
2) steam：Clean purple sweet potato is put into steamer and steams about 30min, purple sweet potato is made all to cure, to reduce Inner
The activity of source enzyme, while retain the flavor of purple sweet potato to greatest extent；
3) remove the peel and be beaten：It tears the potato skin of ripe purple sweet potato off, the purple sweet potato after peeling is cut into small pieces, added into purple sweet potato block
1000mL deionized waters break into the suitable underflow of viscosity using wall-breaking machine；
4) dry and processed powder：It is 0.3MPa's in vapour pressure by the use of vapor as heating medium using roller drier
Under the conditions of, underflow is dried to the film that thickness is 0.68mm, it, will using spiral pulverizer by film after cylinder surface peeling
Purple sweet potato film crushes, and crosses 80 mesh sieves after collecting coarse powder, obtains purple sweet potato powder 340g；
5) batch mixing：Corn flour 61.20g, millet powder 102g, wheat flour 136g, glucose 10.2g and whole milk are weighed respectively
Powder 60.28g (wherein fat content is 28.2%wt), is then added in purple sweet potato powder, will be upper using double helix conical mixer
It states powder to be uniformly mixed, obtains mixed material 709.68g；
6) extrusion：Using twin-screw extruder, liquid feeding capacity be 22%, temperature is 125 DEG C, pressure is
Under conditions of 2.8MPa, mixed material is squeezed out, obtains the extrusion purple chips 295g that expansion rate is about 9；
7) it is granulated and dry：Cutter of the rotating speed for 600rpm is used, extrusion purple chips are cut into diameter is about
The spherical shape of 10mm is subsequently placed in fluid bed in 50 DEG C of dryings, until moisture is down to 4%, obtains rich in anthocyanin
Puffing purple sweet potato ball 272g, wherein the content of total anthocyanin be 2.711mg/g；
8) purple sweet potato ball is packed by the way of nitrogen charging, in order to avoid be squeezed and crush in transportational process.
Comparative example：The purple sweet potato dilated food of the present invention and the anthocyanin content comparative test of common purple sweet potato dilated food.
It is sandwich with bbdog board coarse food grain common on the market using the puffing purple sweet potato ball in Examples 1 and 2 as sample to be tested
Rice cracker (sweet tea purple sweet potato taste, manufacturer：Henan Province Central China Food Co., Ltd) as reference substance, show that poor method measures total pattern by pH
The content of glycosides, details are provided below：
Extraction：Purple sweet potato ball is smashed it through into 60 mesh sieves, weighs 2g or so samples, the citric acid for adding in 50mL 1.6% is molten
Liquid is stirred continuously in 60 DEG C, is extracted 2h, 5000r/min, 4 DEG C of centrifugation 20min, is separated supernatant.4 are extracted altogether by above-mentioned steps
It is secondary, merging gained supernatant colourless to supernatant is centrifuged, 250mL is settled to get anthocyanin extracting solution after suction filtration, puts
In being kept in dark place in refrigerator.
It measures：The buffer solution (KCl-HCl) of pH=1.0 and the buffer solution (NaAc-HAc) of pH=4.5 are prepared, is drawn respectively
Anthocyanin extracting solution after 1mL dilutions is in test tube, then is separately added into the buffer solution of 9mL pH1.0 and pH4.5, is balanced after mixing
90min using deionized water as blank, measures absorbance at 510nm and 700nm.Each sample parallel determination 4 times, are pressed
Anthocyanin content is calculated according to following formula, the results are shown in Table 1.
In formula：A=(A510-A700)pH1.0-(A510-A700)pH4.5；The Molar Extinction system of ε=Cy-3-G
Number, 26900；MwThe molal weight of=Cy-3-G, 449.2g/mol；Df=extension rate；The last constant volumes of V=
Volume, mL；Wt=sample quality, mg；L=cuvette thickness, 1cm.
Anthocyanin content result in 1. purple sweet potato dilated food of table
| Embodiment 1 | Embodiment 2 | Reference substance | |
| Content (mg/g) | 2.523 | 2.711 | 0.069 |
As shown in Table 1, there is the anthocyanin of higher concentration in the purple sweet potato dilated food rich in anthocyanin of the invention so that
The product of the present invention is more prominent in the effect of anti-oxidant aspect, further improves the added value of purple sweet potato, be it is a have protect
The snack food of strong effect.
Claims (8)
1. a kind of preparation method of the purple sweet potato dilated food rich in anthocyanin, comprises the following steps：
1) stock up：It selects without mildew and rot, no disease and pests harm, the purple sweet potato without bud, washes with water, obtain clean purple sweet potato；
2) steam：The clean purple sweet potato obtained in step 1) is cooked, obtains ripe purple sweet potato；
3) remove the peel and be beaten：The potato skin of the ripe purple sweet potato obtained in step 2) is removed, by the purple sweet potato stripping and slicing of peeling, into purple sweet potato block
It is beaten after adding the water of 1~2 times of volume, obtains purple sweet potato slurry；
4) dry and processed powder：It is 0.3~0.4MPa in vapour pressure by the use of vapor as heating medium using roller drier
Under conditions of, the film that thickness is 0.5~1.5mm is made in the purple sweet potato obtained in step 3) slurry, film is shelled from cylinder surface
Fall behind and crush, cross 60~80 mesh sieves after collecting coarse powder, obtain purple sweet potato powder；
5) batch mixing：According to purple sweet potato powder:Corn flour:Millet powder:Wheat flour:Glucose:Whole milk powder=100:15~25:25~
35:30~40:2~4:12~18 weight ratio adds corn flour, millet powder, wheat in the purple sweet potato powder obtained into step 4)
Powder, glucose and whole milk powder, obtain mixed material after mixing；
6) extrusion：Using twin-screw extruder, liquid feeding capacity is 18~22%, temperature is 120~130 DEG C,
Under conditions of pressure is 2~5MPa, the mixed material obtained in step 5) is squeezed out, it is swollen to obtain the extruding that expansion rate is 8~12
Change purple chips；
7) it is granulated and dry：The extrusion purple chips obtained in step 6) are cut according to predetermined shape and size,
Cutting finish after 45~60 DEG C it is dry to moisture in below 5%wt, obtain the purple sweet potato dilated food rich in anthocyanin,
Middle Anthocyanin content is 2.0~3.5mg/g.
2. preparation method according to claim 1, it is characterised in that：
Water described in step 1) is tap water；
Water described in step 3) is deionized water.
3. preparation method according to claim 1, it is characterised in that：
Fat content described in step 5) in whole milk powder is 25%~30%.
4. preparation method according to claim 1, it is characterised in that：
It is steamed described in step 2) using steamer, steam box or food steamer to complete；
Mashing is completed using Multifunctional cooking machine, wall-breaking machine or tissue mashing machine described in step 3)；
It crushes described in step 4) and is completed using spiral pulverizer；
Mixing is completed using family expenses dough mixing machine, V-Mixer or double helix conical mixer described in step 5)；
Cutting is completed using cutter described in step 7)；
Drying is completed using fluid bed described in step 7).
5. preparation method according to claim 4, it is characterised in that：
The rotating speed of the cutter is 400~800rpm.
6. preparation method according to claim 1, it is characterised in that：
The preparation method is additionally included in the packaging step after step 7).
7. preparation method according to claim 6, it is characterised in that：
It is described to be packaged as nitrogen-filled packaging.
8. a kind of purple sweet potato dilated food rich in anthocyanin, passes through preparation side according to any one of claim 1 to 7
Method is made.
Priority Applications (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258900A (en) * | 2018-11-15 | 2019-01-25 | 张进科 | A kind of production method of moisture cream plate |
| CN109329753A (en) * | 2018-09-17 | 2019-02-15 | 焦作荣利达食品有限公司 | A kind of purple sweet potato taste dilated food and preparation method thereof |
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| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN103082289A (en) * | 2013-02-05 | 2013-05-08 | 陕西理工学院 | Puffed purple sweet potato and black rice food preparation method |
| CN104055037A (en) * | 2014-06-08 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of health puffed mixed grain food |
| CN104431866A (en) * | 2014-12-10 | 2015-03-25 | 青岛德润电池材料有限公司 | Puffed snack food and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106520A (en) * | 2011-01-19 | 2011-06-29 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
| CN103082289A (en) * | 2013-02-05 | 2013-05-08 | 陕西理工学院 | Puffed purple sweet potato and black rice food preparation method |
| CN104055037A (en) * | 2014-06-08 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of health puffed mixed grain food |
| CN104431866A (en) * | 2014-12-10 | 2015-03-25 | 青岛德润电池材料有限公司 | Puffed snack food and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329753A (en) * | 2018-09-17 | 2019-02-15 | 焦作荣利达食品有限公司 | A kind of purple sweet potato taste dilated food and preparation method thereof |
| CN109258900A (en) * | 2018-11-15 | 2019-01-25 | 张进科 | A kind of production method of moisture cream plate |
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