CN108308569A - A kind of processing method of active Chinese yam instant powder - Google Patents
A kind of processing method of active Chinese yam instant powder Download PDFInfo
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- CN108308569A CN108308569A CN201711419009.6A CN201711419009A CN108308569A CN 108308569 A CN108308569 A CN 108308569A CN 201711419009 A CN201711419009 A CN 201711419009A CN 108308569 A CN108308569 A CN 108308569A
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
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- 230000009286 beneficial effect Effects 0.000 description 2
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
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Classifications
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- 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
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Abstract
The invention belongs to food production fields, particularly disclose a kind of processing method of active Chinese yam instant powder.The present invention includes that peeling Chinese yam adds vacuum beating processing after water, disk plate centrifuge that supernatant and sediment, supernatant freeze concentration, freeze-dried preparation activity powder is collected by centrifugation.Water identical in quality is added in centrifugal sediment, is fully gelatinized, and gelatinization Chinese yam starch then is made through roller drying.Activity powder and gelatinization Chinese yam starch are mixed well, to prepare active Chinese yam instant powder.The present invention not only can effectively keep the activity of the effect of Chinese yam ingredient, and can guarantee the instant capacity of each ingredient so that yam flour has both health and instant capacity, and nutrition and conveniently is provided to consumer.
Description
（One）Technical field
The invention belongs to food production field, more particularly to a kind of processing method of active Chinese yam instant powder.
（Two）Background technology
Chinese yam is as a kind of health care food materials, it is reported that as long as China has at least had 2000, the medicinal books of ancient times multi-section are to it
All it is documented.Chinese yam does not have the edible good merchantable brand of simple tonic effect still, and is a kind of common medicinal material, has medicine
Eat dual-purpose value.Chinese yam contains the ingredients such as protein, carbohydrate, vitamin, fat, choline, amylase, also contain I, Ca,
The indispensable inorganic salts of the human bodies such as Fe, P and trace element.Chinese yam nature and flavor are flat, sweet, nontoxic, beneficial to kidney qi, strengthening the bones and muscles, invigorating the spleen
Stomach, resolving sputum saliva, profit fur, controls that let out essence forgetful and other effects at stopping leak dysentery.The nutritional medicinal value and its anti-disease mechanism of Chinese yam are just gradually
Its favor degree is also gradually being improved by extensive concern and confirmation, consumers in general on ground.Modern science is analyzed, rich in Chinese yam
Containing four active component such as mucus albumen, polysaccharide, saponin(e, allantoin, these functional components have anti-oxidant, antitumor, drop blood
Sugar and other effects.
Chinese yam can develop into the multiple products such as yam flour, Chinese yam noodle, yam wine, Yam beverage.Yam flour passes through de-
Water process effectively extends the shelf-life, is also used as dispensing for being a kind of very important Chinese yam in food or drug
Converted products.Patent about yam flour processing at present, such as application No. is 94112473.8 patent " the processing works of Chinese-yam fine flour
Skill ", application No. is 95111876.5 patent " active Chinese yam flour and its manufacturing method ", the patents of application number 95112051.4
" a kind of processing method of active Chinese yam flour ", application No. is a kind of patent of 201210505582.X " freeze and vacuum dried Chinese yams
The production method of powder " is all made of freeze-drying and the method crushed is combined to prepare yam flour, and this method can effectively keep Chinese yam
The activity of middle functional component, but production cost is higher, the starch of Chinese yam does not pass through gelatinization and handles, and leads to product dissolubility
Difference.Application No. is 201510762921.6 patents " a kind of preparation method of yam flour " to dry yam flours using 100 ~ 110 DEG C,
Although production cost can be reduced, the dissolubility of product is improved, in high temperature drying course, the activity damage of Chinese yam functional component
It loses serious.Application No. is the patents of 201610760965.X " a kind of preparation method of iron Chinese yam " to utilize the method for spray drying
Yam flour is prepared, crushing link is reduced, the effective brew for improving product, but the temperature being spray-dried can not ensure mountain
Medicine starch is fully gelatinized, and the purpose of rapid digestion absorption is cannot be satisfied as brewed powder.The existing processing side about Chinese yam powder
Method report is relatively simple, and bioactivity conservation rate is relatively low, lacks and carries out effectively specific aim working process to starch.For Chinese yam
Composition characteristic targetedly studied, exploitation active Chinese yam flour be of great significance for Chinese yam processing and utilization.
（Three）Invention content
In order to compensate for the shortcomings of the prior art, the present invention provides a kind of processing methods of active Chinese yam instant powder.
The present invention is achieved through the following technical solutions：
A kind of processing method of active Chinese yam instant powder, it is characterised in that：Include the following steps：
（1）Chinese yam cleaning, peeling：The straight suitable fresh Chinese yam of smooth, disease-free spot, bar shaped is selected, Chinese yam surface is cleaned in clear water
Dirt is cleaned 2 ~ 3 times, eliminates yam skin by hand；
（2）Segment, mashing：Chinese yam after peeling is cut into 2 ~ 3 centimetres of Chinese yam section, 4 ~ 6 times of water of Chinese yam quality is added, into
Row mashing is handled, and then obtains Chinese yam pulp by vacuum milling treatment of colloid；
（3）Solubilization processing：Chinese yam pulp passes through 2 ~ 4 ultrasonic solubilization processings, to improve the extraction rate of functional component；
（4）Centrifugal treating：Chinese yam pulp through solubilization processing utilizes disk plate centrifuge continuous processing, collects clear liquid and precipitation respectively；
（5）Clear liquid concentrates：Centrifugation gained clear liquid is subjected to freeze concentration processing；
（6）Clear cream powdering：Clear liquid after concentrated is directly freeze-dried, then can obtain Chinese yam activity powder through crushing；
（7）Precipitation gelatinization：Centrifugation gained sedimentation starch is 1 in mass ratio：1 mass ratio adds water to be gelatinized；
（8）Precipitation powder processed：It is 160 ~ 180 DEG C that sedimentation starch through gelatinization, which utilizes bitubular roller drying, drum surface temperature, roller
Rotating speed is controlled at 2 ~ 3 revs/min；Through crushed 80 mesh sieve after roller drying, gelatinization Chinese yam starch is obtained；
（9）Mixing, sterilization：Then Chinese yam activity powder is irradiated with gelatinization Chinese yam starch by batch mixer mixing by 4 ~ 6kGy
Sterilization is to get active Chinese yam instant powder.
Wherein, step（2）In, 3 ‰ ~ 5 ‰ sodium pyrosulfite and citric acid are contained in water, the two mass ratio is 1：1.
Wherein, step（3）In, ultrasonication intensity is 0.2-0.6w/g, and ultrasonic time is 15min/ times；
Wherein, step（4）In, disk plate centrifuge centrifugal rotational speed is controlled at 6000 ~ 8000 revs/min.
Wherein, step（5）In, refrigerant temperature control is at -14 ~ -10 DEG C, and cooling time is 0.6 ~ 1.0 hour, freeze concentration
Series is 3 ~ 5 grades.
Wherein, step（7）In, gelatinization point is 90 ~ 100 DEG C, and gelatinization time is 10 ~ 15 minutes.
The beneficial effects of the invention are as follows：The present invention improves functional component in Chinese yam by ultrasonic solubilization processing repeatedly
Recovery rate, loss of activity of the functional component in concentration process is reduced by multistage freeze concentration technology.According in Chinese yam
The temperature-sensitive sex differernce of starch and functional component, is respectively adopted roller drying and freeze-drying is dried, and can not only keep effect
The activity of ingredient, moreover it is possible to can guarantee the instant capacity of each ingredient.The present invention is dry by ultrasonic solubilising, freeze concentration, freeze-drying, spraying
The technologies such as dry organically combine and are applied in the processing of active Chinese yam flour so that yam flour has both health and instant capacity, to disappearing
Expense person provides nutrition and conveniently.
（Four）Specific implementation mode
Embodiment 1
（1）Chinese yam cleaning, peeling：The straight suitable fresh Chinese yam of smooth, disease-free spot, bar shaped is selected, Chinese yam surface is cleaned in clear water
Dirt is cleaned 2 times, eliminates yam skin by hand；
（2）Segment, mashing：Chinese yam after peeling is cut into 2 centimetres of Chinese yam section, 4 times of water of Chinese yam quality is added, is added
Water in containing 3 ‰ sodium pyrosulfite and citric acid, the mass ratio of the two is 1:1, it is beaten using beater, is then led to
It crosses vacuum milling treatment of colloid and obtains Chinese yam pulp；
（3）Solubilization processing：Chinese yam pulp is 0.2w/g in ultrasound intensity, and ultrasonic time is 15min/ times；By 2 ultrasound solubilisings
Processing；
（4）Centrifugal treating：Chinese yam pulp after solubilising is handled using disk plate centrifuge continuous centrifugal, collects clear liquid and precipitation respectively,
Disk plate centrifuge centrifugal rotational speed is controlled at 6000 revs/min；
（5）Clear liquid concentrates：Centrifugation gained clear liquid is subjected to freeze concentration, refrigerant temperature is controlled at -14 DEG C, cooling time 1.0
Hour, through 3 grades of freeze concentrations；
（6）Clear cream powdering：Clear liquid after concentrated is directly freeze-dried, through crushing can obtain Chinese yam activity powder again；
（7）Precipitation gelatinization：Centrifugation gained sedimentation starch presses 1：1 mass ratio adds water to be gelatinized, and gelatinization point is 90 DEG C, gelatinization
Time is 10 minutes；
（8）Precipitation powder processed：It is 160 DEG C that sedimentation starch through gelatinization, which utilizes bitubular roller drying, drum surface temperature, drum rotation speed
Control is at 2 revs/min.Through crushed 80 mesh sieve after roller drying, gelatinization Chinese yam starch is obtained；
（9）Mixing, sterilization：By active Chinese yam with gelatinization Chinese yam starch by batch mixer mixing, then by 4kGy radiation sterilizings,
Sterilizing rate reaches 94.5%.
Embodiment 2
（1）Chinese yam cleaning, peeling：The straight suitable fresh Chinese yam of smooth, disease-free spot, bar shaped is selected, Chinese yam surface is cleaned in clear water
Dirt is cleaned 2 times, eliminates yam skin by hand；
（2）Segment, mashing：Chinese yam after peeling is cut into 2 centimetres of Chinese yam section, 5 times of water of Chinese yam quality is added, is added
Water in containing 4 ‰ sodium pyrosulfite and citric acid, the mass ratio of the two is 1:1, it is beaten using beater, is then led to
It crosses vacuum milling treatment of colloid and obtains Chinese yam pulp；
（3）Solubilization processing：Chinese yam pulp is 0.4w/g in ultrasound intensity, and ultrasonic time is 15min/ times；By 3 ultrasound solubilisings
Processing；
（4）Centrifugal treating：Chinese yam pulp after solubilising is handled using disk plate centrifuge continuous centrifugal, collects clear liquid and precipitation respectively,
Disk plate centrifuge centrifugal rotational speed is controlled at 7000 revs/min；
（5）Clear liquid concentrates：Centrifugation gained clear liquid is subjected to freeze concentration, refrigerant temperature is controlled at -12 DEG C, cooling time 0.8
Hour, through 4 grades of freeze concentrations；
（6）Clear cream powdering：Clear liquid after concentrated is directly freeze-dried, through crushing can obtain Chinese yam activity powder again；
（7）Precipitation gelatinization：Centrifugation gained sedimentation starch presses 1：1 mass ratio adds water to be gelatinized, and gelatinization point is 95 DEG C, gelatinization
Time is 13 minutes；
（8）Precipitation powder processed：It is 170 DEG C that sedimentation starch through gelatinization, which utilizes bitubular roller drying, drum surface temperature, drum rotation speed
Control is at 2 revs/min.Through crushed 80 mesh sieve after roller drying, gelatinization Chinese yam starch is obtained；
（9）Mixing, sterilization：By active Chinese yam with gelatinization Chinese yam starch by batch mixer mixing, then by 5kGy radiation sterilizings,
Sterilizing rate reaches 96.4%.
Embodiment 3
（1）Chinese yam cleaning, peeling：The straight suitable fresh Chinese yam of smooth, disease-free spot, bar shaped is selected, Chinese yam surface is cleaned in clear water
Dirt is cleaned 3 times, eliminates yam skin by hand；
（2）Segment, mashing：Chinese yam after peeling is cut into 3 centimetres of Chinese yam section, 6 times of water of Chinese yam quality is added, is added
Water in containing 5 ‰ sodium pyrosulfite and citric acid, the mass ratio of the two is 1:1, it is beaten using beater, is then led to
It crosses vacuum milling treatment of colloid and obtains Chinese yam pulp；
（3）Solubilization processing：Chinese yam pulp is 0.6w/g in ultrasound intensity, and ultrasonic time is 15min/ times；By 4 ultrasound solubilisings
Processing；
（4）Centrifugal treating：Chinese yam pulp after solubilising is handled using disk plate centrifuge continuous centrifugal, collects clear liquid and precipitation respectively,
Disk plate centrifuge centrifugal rotational speed is controlled at 8000 revs/min；
（5）Clear liquid concentrates：Centrifugation gained clear liquid is subjected to freeze concentration, refrigerant temperature is controlled at -10 DEG C, cooling time 1.0
Hour, through 5 grades of freeze concentrations；
（6）Clear cream powdering：Clear liquid after concentrated is directly freeze-dried, through crushing can obtain Chinese yam activity powder again；
（7）Precipitation gelatinization：It is 1 that centrifugation gained sedimentation starch, which is pressed,：1 mass ratio adds water to be gelatinized, and gelatinization point is 100 DEG C,
Gelatinization time is 15 minutes；
（8）Precipitation powder processed：It is 180 DEG C that sedimentation starch through gelatinization, which utilizes bitubular roller drying, drum surface temperature, drum rotation speed
Control is at 3 revs/min.Through crushed 80 mesh sieve after roller drying, gelatinization Chinese yam starch is obtained；
（9）Mixing, sterilization：By active Chinese yam with gelatinization Chinese yam starch by batch mixer mixing, then by 6kGy radiation sterilizings,
Sterilizing rate reaches 97.8%.
The present invention is described by way of example above, but the present invention is not limited to above-mentioned specific embodiment, all to be based on
Any changes or modifications that the present invention is done belong to the scope of protection of present invention.
Active Chinese yam flour obtained by each embodiment and its other party method prepares the physics and chemistry of yam flour and activity index is shown in Table 1.
Influence of 1 preparation method of table to yam flour physics and chemistry and activity index
As shown in Table 1：Gained active Chinese yam flour of the invention has compared with yam flour is made in existing freeze-drying, spray drying
Solvent borne is high, the low feature of caking rate, it ensure that the instant capacity of yam flour, gelatinization degree height ensure that yam flour can quilt faster
Absorption of human body utilizes.Relative to roller drying, the DPPH free radical scavenging activities and EC-109 cancer inhibition rates of active Chinese yam flour
It is higher and suitable with yam flour prepared by freeze-drying, spray drying process, this illustrate active Chinese yam flour produced by the present invention compared with
The good activity for maintaining functional component in Chinese yam.It in summary it can be seen, the preparation of active Chinese yam instant powder provided by the invention
Method not only can effectively keep the activity of functional component, and can guarantee the instant capacity of each ingredient so that yam flour has both health care
Property and instant capacity provide nutrition and conveniently to consumer.
Claims (6)
1. a kind of processing method of active Chinese yam instant powder, it is characterised in that：Include the following steps：
（1）Chinese yam cleaning, peeling：The straight suitable fresh Chinese yam of smooth, disease-free spot, bar shaped is selected, Chinese yam surface is cleaned in clear water
Dirt is cleaned 2 ~ 3 times, eliminates yam skin by hand；
（2）Segment, mashing：Chinese yam after peeling is cut into 2 ~ 3 centimetres of Chinese yam section, 4 ~ 6 times of water of Chinese yam quality, profit is added
It is beaten with beater, Chinese yam pulp is then obtained by vacuum milling treatment of colloid；
（3）Solubilization processing：Chinese yam pulp passes through 2 ~ 4 ultrasonic solubilization processings, to improve the extraction rate of functional component；
（4）Centrifugal treating：Chinese yam pulp through solubilization processing utilizes disk plate centrifuge continuous processing, collects clear liquid and precipitation respectively；
（5）Clear liquid concentrates：Centrifugation gained clear liquid is subjected to freeze concentration；
（6）Clear cream powdering：Clear liquid after concentrated is directly freeze-dried, then can obtain Chinese yam activity powder through crushing；
（7）Precipitation gelatinization：Centrifugation gained sedimentation starch presses 1：1 mass ratio adds water to be pasted；
（8）Precipitation powder processed：It is 160 ~ 180 DEG C that sedimentation starch through gelatinization, which utilizes bitubular roller drying, drum surface temperature, roller
Rotating speed is controlled at 2 ~ 3 revs/min；Through crushed 80 mesh sieve after roller drying, gelatinization Chinese yam starch is obtained；
（9）Mixing, sterilization：Then Chinese yam activity powder is irradiated with gelatinization Chinese yam starch by batch mixer mixing by 4 ~ 6kGy
Sterilization is to get active Chinese yam instant powder.
2. the processing method of active Chinese yam instant powder according to claim 1, it is characterised in that：Step（2）In, contain in water
It is 1 to have 3 ‰ ~ 5 ‰ sodium pyrosulfite and citric acid, the two mass ratio：1.
3. the processing method of active Chinese yam instant powder according to claim 1, it is characterised in that：Step（3）In, ultrasonic wave
Processing intensity is 0.2-0.6w/g, and ultrasonic time is 15min/ times.
4. the processing method of active Chinese yam instant powder according to claim 1, it is characterised in that：Step（4）In, disk from
Scheming centrifugal rotational speed is controlled at 6000 ~ 8000 revs/min.
5. the processing method of active Chinese yam instant powder according to claim 1, it is characterised in that：Step（5）In, refrigerant temperature
At -14 ~ -10 DEG C, cooling time is 0.6 ~ 1.0 hour for degree control, and chilled concentration is 3 ~ 5 grades.
6. the processing method of active Chinese yam instant powder according to claim 1, it is characterised in that：Step（7）In, gelatinization temperature
Degree is 90 ~ 100 DEG C, and gelatinization time is 10 ~ 15 minutes.
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| CN109924481A (en) * | 2019-01-18 | 2019-06-25 | 广东药科大学 | A kind of Exocarpium Citri Grandis fresh goods lozenge and preparation method thereof |
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| CN105410905A (en) * | 2015-11-24 | 2016-03-23 | 冯林 | Instant powder capable of reducing blood sugar and preparation method of instant powder |
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| CN105410905A (en) * | 2015-11-24 | 2016-03-23 | 冯林 | Instant powder capable of reducing blood sugar and preparation method of instant powder |
| CN105942324A (en) * | 2016-05-18 | 2016-09-21 | 湖南农业大学 | Production method of DioscoreaalataL. instant powder |
| CN106723092A (en) * | 2016-12-09 | 2017-05-31 | 陕西易阳科技有限公司 | A kind of preparation method of purple Chinese yam resistant starch |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043320A (en) * | 2018-08-10 | 2018-12-21 | 董泽松 | A kind of preparation method of the paddy vegetable composite reactive powder with toxin expelling antihypertensive effect |
| CN109924481A (en) * | 2019-01-18 | 2019-06-25 | 广东药科大学 | A kind of Exocarpium Citri Grandis fresh goods lozenge and preparation method thereof |
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