CN108477262A - Premixed powder and preparation method thereof - Google Patents
Premixed powder and preparation method thereof Download PDFInfo
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- CN108477262A CN108477262A CN201810583585.2A CN201810583585A CN108477262A CN 108477262 A CN108477262 A CN 108477262A CN 201810583585 A CN201810583585 A CN 201810583585A CN 108477262 A CN108477262 A CN 108477262A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides premixed powders and preparation method thereof, include that following component is made by quality parts ratio：24 parts of 100 parts of Strong flour, 15 25 parts of wheat bran, 58 parts of soy meal, 58 parts of glutinous rice flour, 35 parts of yam flour, 12 parts of matrimony vine, 34 parts of banana, 0.8 1.1 parts of grape, 0.8 1.2 parts of manaca, 8 10 parts of butter, 12 15 parts of white granulated sugar, 35 parts of L arabinoses, 47 parts of xylan, 1.5 3 parts of resistant dextrin and galactooligosaccharide.Bakery made of premixed powder of the present invention can reduce the intake of sugar, be rich in dietary fiber, forming, delicate mouthfeel, palatability is good, and quality retention period is longer.
Description
Technical field
The invention belongs to food technology fields, concretely relate to premixed powder and preparation method thereof.
Background technology
Premixed powder is by compounding, has functional modulation powder, and the part supplementary material of food is pre-mixed, with
Simple mode reduces professional, the technical and mortality that finished product makes.It is not only convenient and efficient using premixed powder, when saving
Between, it is more reduction of the technology requirement of food production, the stability of final product quality is improved, is more scientifically and rationally eaten for people
With.Premixed powder is with the most use in baking industry at present, has gradually formed industrial trend.
Bakery is formulated using high sugar mostly, such as bread is for ferment in happy mouthfeel and bread making process
Female fermentation gas, can add a large amount of white sugar.Every 100 grams of fine flour includes up to 15-20 grams or so of white sugar.And sucrose of ingesting
Excessively, harm to the human body is larger, can cause obesity, hypertension, diabetes and promote arterial sclerosis, increase cardiovascular disease
Incidence.
In addition, bakery is major ingredient frequently with flour of choosing, processing fine flour makes its dietary fiber, trace element
Equal nutrient component damages are serious, often edible to be unfavorable for health.In recent years, high dietary-fiber bread such as coarse food grain bread, by
To the favor of many consumers.In order to achieve the purpose that high dietary-fiber, coarse food grain need to add more amount (10% or more), but
It adds more, dough combination force difference can be made, and coarse mouthfeel, palatability are poor.
Invention content
The present invention provides premixed powder, and manufactured bakery reduces the intake of sugar, is rich in dietary fiber, and in good taste,
The present invention also provides preparation methods.
To achieve the above object, the present invention is achieved through the following technical solutions：
Premixed powder includes that following component is made by quality parts ratio：100 parts of Strong flour, 15-25 parts of wheat bran, soybean
5-8 parts of powder, 5-8 parts of glutinous rice flour, 3-5 parts of yam flour, 1-2 parts of matrimony vine, 3-4 parts of banana, 0.8-1.1 parts of grape, manaca 0.8-
1.2 parts, 8-10 parts of butter, 12-15 parts of white granulated sugar, 3-5 parts of L-arabinose, 4-7 parts of xylan, 1.5-3 parts of resistant dextrin and
2-4 parts of galactooligosaccharide.
Preferably, the premixed powder includes that following component is made by quality parts ratio：100 parts of Strong flour, wheat bran
20 parts, 6 parts of soy meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of matrimony vine, 4 parts of banana, 1 part of grape, 1.2 parts of manaca, butter
3 parts of 9 parts, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and galactooligosaccharide.
The preparation method of above-mentioned premixed powder, includes the following steps：
(1) wheat bran is put into container with butter and mixes, and container sealing, Steam by water bath 20-25min places into 45-50 in baking oven
DEG C 1.8-2h is dried, then is ground into 75-85 mesh powder, obtains wheat bran；
(2) matrimony vine, banana, grape, manaca, stoning peeling obtain mixing pulp, will mix pulp blanching, add 1-1.3
The water of times of weight is beaten, and slurries are concentrated in vacuo, then vacuum freeze drying, is crushed, is obtained fruit powder；
(3) white granulated sugar, L-arabinose, xylan, resistant dextrin, galactooligosaccharide and fruit powder are mixed, is ground into
160-180 mesh obtains sweet tea powder；
(4) Strong flour is mixed with wheat bran, soy meal, glutinous rice flour, yam flour and sweet tea powder, is stirred evenly to get premixing
Powder.
Preferably, step (2) blanching is 8-10s in 90-95 DEG C of water.
In the present invention, L-arabinose is as a kind of novel sugar sweetener, because it can selectively inhibit to decompose
The invertase of sucrose, to reduce the absorption of sucrose and the generation of new fats, to control the raising of blood glucose.Unabsorbed L-
Arabinose degradable generation short chain fatty acids such as succinic acid, propionic acid, lactic acid in enteron aisle, reduce the pH value of enteron aisle, are beneficial
The breeding of bacterium provides acidic environment, increases the breeding of intestinal beneficial bacterium (especially Bifidobacterium), while eliminating harmful intestinal tract
Bacterium can more effectively improve human body intestinal canal health.L-arabinose also has liver-protecting and alcoholism-relieving, strengthens the work(such as skeletal muscle, cleaning blood vessel
Effect.
In the present invention, " xylan (Xylan) " is the non-starch polysaccharide that nature yield is only second to cellulose, main
Sugar unit is xylose, is polymerized by ten or more sugar units, and average molecular weight is more than 10000.(plant cell wall polysaccharides are people
The basic source of class dietary fiber, including cellulose and hemicellulose two large divisions.Hemicellulose using xylan as main component,
Tight ties up the surface of fibril in cellulose, accounts for about 30% or so of cell wall dry weight), CAS:9014-66-8.
The indispensable natural dietary fiber that xylan is metabolized as human health, xylan are sent out through enteric microorganism
Ferment, selectivity increase production propionic acid, and propionic acid enters liver regulating lipid metabolism, including inhibits cholesterol biosynthesis, inhibits triglyceride product
It is tired, mitigate adipose tissue inflammation reaction etc., under modern diet mode, taking in enough xylans helps to restore intestinal health
Bacterial community realizes lipid metaboli health.Xylan keeps good macromolecular structure, can be sent to the distalmost end of enteron aisle, performance changes
It is apt to full intestinal microflora, acidification distal gut, increase excrement are aqueous, the health effect of Constipation.
The beneficial effects are mainly as follows following aspect：
(1) L-arabinose can selectively inhibit the invertase of decomposing sucrose, to reduce the absorption of sucrose and new
The generation of fat, makes bakery made of premixed powder in the case where not influencing sweet mouthfeel, reduces absorption of human body sucrose, drop
The harm of low overfeeding sucrose.The logical intestines effect for coordinating xylan, is further reduced the absorption of sugar, while xylan is as natural meals
Fiber is eaten, it is beneficial to health.Galactooligosaccharide is that the beneficial bacteriums such as Bifidobacterium in human body intestinal canal, Lactobacillus acidophilus are fabulous
Nutrient source and effective proliferation factor can improve the digestion and absorption function of human body intestinal canal while certain sugariness is provided.
Meanwhile fruit powder is made using the higher matrimony vine of sugariness, banana, grape, manaca compounding, mouthfeel level is abundant, special taste, tool
There is natural sweet taste, can be further reduced the dosage of sucrose, and matrimony vine, grape are sweet flat, the sweet temperature of manaca, banana is trembled with fear sweet, is risen
To the effect of nature and flavor complementation, and have effects that nourishing the liver moistening lung, heat-clearing qi-restoratives.
(2) wheat bran is mixed with butter and is steamed, and wheat bran is made to fully absorb butter, butter softening package wheat bran.Along with soybean
Powder contains abundant soybean lecithin, has emulsification, while the necessary amino acid classes contained by soy meal have mutually with wheat bran
Benefit acts on, and improves nutritive value.There is good water-retaining property and adhesion, resistant dextrin can make dough muscle for glutinous rice flour and yam flour
Power is strengthened, and that improves dough holds gas, keeps the bakery wheat bran content that premixed powder makes high, while dietary fibre rich,
Forming, delicate mouthfeel, palatability is good, and quality retention period is longer.
Specific implementation mode
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the implementation of the present invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal
It is commercially available or the industry is common.Method in following embodiments is unless otherwise instructed the routine of this field
Method.
In embodiment, xylan is produced by Guilin Xian Yuan Bioisystech Co., Ltd.
Embodiment 1
Premixed powder includes that following component is made by quality parts ratio：
100 parts of Strong flour, 20 parts of wheat bran, 6 parts of soy meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of matrimony vine, banana 4
Part, 1 part of grape, 1.2 parts of manaca, 9 parts of butter, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin
And 3 parts of galactooligosaccharide.
The preparation method of premixed powder, includes the following steps：
(1) wheat bran is put into container with butter and mixes, container sealing, and Steam by water bath 20min places into 45 DEG C of bakings in baking oven
1.8h, then 80 mesh powder are ground into, obtain wheat bran；
(2) matrimony vine, banana, grape, manaca, stoning peeling obtain mixing pulp, and mixing pulp is put into 90 DEG C of water
In, blanching 8s, then add the water mashing of 1 times of weight, slurries are concentrated in vacuo, then vacuum freeze drying, are crushed, are obtained fruit powder；
(3) white granulated sugar, L-arabinose, xylan, resistant dextrin, galactooligosaccharide and fruit powder are mixed, is ground into 180
Mesh obtains sweet tea powder；
(4) Strong flour is mixed with wheat bran, soy meal, glutinous rice flour, yam flour and sweet tea powder, is stirred evenly to get premixing
Powder.
Embodiment 2
Premixed powder includes that following component is made by quality parts ratio：
100 parts of Strong flour, 25 parts of wheat bran, 5 parts of soy meal, 8 parts of glutinous rice flour, 3 parts of yam flour, 2 parts of matrimony vine, 3 parts of banana,
1.1 parts of grape, 0.8 part of manaca, 8 parts of butter, 12 parts of white granulated sugar, 5 parts of L-arabinose, 7 parts of xylan, 3 parts of resistant dextrin
And 4 parts of galactooligosaccharide.
The preparation method of premixed powder, includes the following steps：
(1) wheat bran is put into container with butter and mixes, container sealing, and Steam by water bath 22min places into 50 DEG C of bakings in baking oven
2h, then 75 mesh powder are ground into, obtain wheat bran；
(2) matrimony vine, banana, grape, manaca, stoning peeling obtain mixing pulp, and mixing pulp is put into 95 DEG C of water
In, blanching 9s, then add the water mashing of 1.2 times of weight, slurries are concentrated in vacuo, then vacuum freeze drying, are crushed, are obtained fruit powder；
(3) white granulated sugar, L-arabinose, xylan, resistant dextrin, galactooligosaccharide and fruit powder are mixed, is ground into 160
Mesh obtains sweet tea powder；
(4) Strong flour is mixed with wheat bran, soy meal, glutinous rice flour, yam flour and sweet tea powder, is stirred evenly to get premixing
Powder.
Embodiment 3
Premixed powder includes that following component is made by quality parts ratio：
100 parts of Strong flour, 15 parts of wheat bran, 8 parts of soy meal, 5 parts of glutinous rice flour, 4 parts of yam flour, 1 part of matrimony vine, 3 parts of banana,
0.8 part of grape, 1 part of manaca, 10 parts of butter, 15 parts of white granulated sugar, 3 parts of L-arabinose, 4 parts of xylan, 1.5 parts of resistant dextrin
And 2 parts of galactooligosaccharide.
The preparation method of premixed powder, includes the following steps：
(1) wheat bran is put into container with butter and mixes, container sealing, and Steam by water bath 25min places into 50 DEG C of bakings in baking oven
1.8h, then 85 mesh powder are ground into, obtain wheat bran；
(2) matrimony vine, banana, grape, manaca, stoning peeling obtain mixing pulp, and mixing pulp is put into 95 DEG C of water
In, blanching 10s, then add the water mashing of 1.3 times of weight, slurries are concentrated in vacuo, then vacuum freeze drying, are crushed, are obtained fruit powder；
(3) white granulated sugar, L-arabinose, xylan, resistant dextrin, galactooligosaccharide and fruit powder are mixed, is ground into 170
Mesh obtains sweet tea powder；
(4) Strong flour is mixed with wheat bran, soy meal, glutinous rice flour, yam flour and sweet tea powder, is stirred evenly to get premixing
Powder.
Comparative example 1
Butter is not contained in premixed powder formula, preparation method step (1) is that wheat bran is ground into 80 mesh powder, obtains wheat bran
Powder；Remaining component and preparation process are the same as embodiment 1.
Comparative example 2
Soy meal, glutinous rice flour and yam flour are not contained in premixed powder formula, preparation method step (4) is Strong flour and wheat
Bran powder, the mixing of sweet tea powder, stir evenly to get premixed powder；Remaining component and preparation process are the same as embodiment 1.
Comparative example 3
Resistant dextrin is not contained in premixed powder formula, preparation method step (3) is that white granulated sugar, L-arabinose, wood is poly-
Sugar, galactooligosaccharide and fruit powder mixing, are ground into 180 mesh, obtain sweet tea powder；Remaining component and preparation process are the same as embodiment 1.
The premixed powder that embodiment 1-3 and comparative example 1-3 are obtained adds appropriate yeast and water according to a conventional method, kneads into face
Group, then bread is made.Wherein, the premixed powder kneading of comparative example 1 when dough at also needing that appropriate butter is added.
Bread made of premixed powder to embodiment 1-3 and comparative example 1-3 carries out sensory evaluation.
1 subjective appreciation criterion of table
Personnel progress subjective appreciation of the selection 36 Jing Guo professional training, is randomly divided into 6 groups, every one group of 6 people, respectively into
Bread sensory evaluation made of row embodiment 1-3 and comparative example 1,2,3, as a result such as table 2.
2 Analyses Methods for Sensory Evaluation Results table of table
As seen from the above table, the bakery (bread) that the premixed powder of 1-3 of the embodiment of the present invention is prepared into is forming, complete
Full, internal porosity is uniform, and retentiveness is good, soft agreeable to the taste, and sweet taste is moderate, there is fragrant flavor, have excellent tissue morphology and
Mouthfeel, quality retention period are longer.
Although inventor has done more detailed elaboration to technical scheme of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modification is made to above-described embodiment or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are changed or changed to those skilled in the art
Into belonging to the scope of protection of present invention.
Claims (4)
1. premixed powder, it is characterised in that：It includes that following component is made by quality parts ratio：100 parts of Strong flour, wheat bran 15-
25 parts, 5-8 parts of soy meal, 5-8 parts of glutinous rice flour, 3-5 parts of yam flour, 1-2 parts of matrimony vine, 3-4 parts of banana, 0.8-1.1 parts of grape, kind
0.8-1.2 parts of lichee, 8-10 parts of butter, 12-15 parts of white granulated sugar, 3-5 parts of L-arabinose, 4-7 parts of xylan, resistant dextrin
1.5-3 parts and 2-4 parts of galactooligosaccharide.
2. premixed powder as described in claim 1, it is characterised in that：It includes that following component is made by quality parts ratio：High muscle
100 parts of flour, 20 parts of wheat bran, 6 parts of soy meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of matrimony vine, 4 parts of banana, grape 1 part, kind
1.2 parts of lichee, 9 parts of butter, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and galactooligosaccharide 3
Part.
3. the preparation method of premixed powder as claimed in claim 1 or 2, it is characterised in that：Include the following steps：
(1) wheat bran is put into container with butter and mixes, container sealing, and Steam by water bath 20-25min places into 45-50 DEG C of baking in baking oven
1.8-2h, then it is ground into 75-85 mesh powder, obtain wheat bran；
(2) matrimony vine, banana, grape, manaca, stoning peeling obtain mixing pulp, will mix pulp blanching, add 1-1.3 weight
Water mashing again, slurries are concentrated in vacuo, then vacuum freeze drying, are crushed, are obtained fruit powder；
(3) white granulated sugar, L-arabinose, xylan, resistant dextrin, galactooligosaccharide and fruit powder are mixed, is ground into 160-180
Mesh obtains sweet tea powder；
(4) Strong flour is mixed with wheat bran, soy meal, glutinous rice flour, yam flour and sweet tea powder, is stirred evenly to get premixed powder.
4. the preparation method of premixed powder as claimed in claim 3, it is characterised in that：Step (2) blanching is 90-95 DEG C of water
In, 8-10s.
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| CN201810583585.2A CN108477262B (en) | 2018-06-08 | 2018-06-08 | Premixed flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810583585.2A CN108477262B (en) | 2018-06-08 | 2018-06-08 | Premixed flour and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108477262A true CN108477262A (en) | 2018-09-04 |
| CN108477262B CN108477262B (en) | 2021-09-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521744A (en) * | 2019-08-13 | 2019-12-03 | 安徽金太阳食品有限公司 | A kind of meter of cake premixed powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| JP6304673B1 (en) * | 2017-07-26 | 2018-04-04 | 株式会社ライステラス | Mixed flour for rice flour bread, dough for rice flour bread, method for producing rice flour bread |
-
2018
- 2018-06-08 CN CN201810583585.2A patent/CN108477262B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| JP6304673B1 (en) * | 2017-07-26 | 2018-04-04 | 株式会社ライステラス | Mixed flour for rice flour bread, dough for rice flour bread, method for producing rice flour bread |
Non-Patent Citations (1)
| Title |
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| 楚炎沛等: "健康方便的面包预拌粉", 《现代面粉工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521744A (en) * | 2019-08-13 | 2019-12-03 | 安徽金太阳食品有限公司 | A kind of meter of cake premixed powder and preparation method thereof |
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Effective date of registration: 20230605 Address after: 3rd floor, No.10-1 Xinyuan South Road, Haicang District, Xiamen City, Fujian Province, 361000 Patentee after: Gu Chuangxin Biotechnology (Xiamen) Co.,Ltd. Patentee after: YIJIA YUANPIN INDUSTRIAL (XIAMEN) Co.,Ltd. Address before: 361000 10 Xinyuan South Road, Xinyang street, Haicang District, Xiamen, Fujian Patentee before: THOMSON BIOTECH Patentee before: YIJIA YUANPIN INDUSTRIAL (XIAMEN) Co.,Ltd. |
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