CN108740252A - A kind of small introduction soft sweets and preparation method thereof - Google Patents
A kind of small introduction soft sweets and preparation method thereof Download PDFInfo
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- CN108740252A CN108740252A CN201810653836.XA CN201810653836A CN108740252A CN 108740252 A CN108740252 A CN 108740252A CN 201810653836 A CN201810653836 A CN 201810653836A CN 108740252 A CN108740252 A CN 108740252A
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- soft sweets
- purple perilla
- perilla seed
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000004347 Perilla Nutrition 0.000 claims abstract description 26
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 18
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000011090 malic acid Nutrition 0.000 claims abstract description 18
- 239000001630 malic acid Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 17
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 17
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 17
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims 1
- 235000002678 Ipomoea batatas Nutrition 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 208000006673 asthma Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 244000124853 Perilla frutescens Species 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000013872 defecation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Abstract
The invention discloses a kind of small introduction soft sweets and preparation method thereof, the small introduction soft sweets are mainly made of 0.1-0.6 parts of 50-60 parts of purple perilla seed, 10-16 parts of tapioca, 10-16 parts of dehydrated potato powder, 4-12 parts of white granulated sugar, 5-15 parts of malt syrup, 0.3-1.1 parts of salt and malic acid calculating by weight.The present invention makes a kind of soft sweets full of nutrition using purple perilla seed as primary raw material, and manufactured soft sweets have protection eyesight, relax bowel and the health-care efficacy of lung moistening and asthma relieving.And structural state, elasticity, chewiness and flavour smell are preferable.
Description
Technical field
The present invention relates to a kind of small introduction soft sweets and preparation method thereof, the good small introduction soft sweets of especially a kind of quality and its
Production method.
Background technology
In recent years, the continuous improvement with people's health consciousness and to Modern Leisure food requirement has certain function
Natural snack food receive people's pro-gaze.Purple perilla (scientific name：Perilla frutescens (L.) Britt.), as multipurpose
Economic plants, have more than 2000 years cultivation history history trees monograph in China and also have and its property of is included to purple perilla
Temperature, acrid flavour, are used as medicine respectively with leaf, stalk, fruit three parts.Modern pharmacy result of study shows that purple perilla contains volatile oil, flavones
Class, the ingredients such as phenolic acid class have anti-inflammatory, antiallergy, hemostasis, a variety of pharmacological activity such as reducing blood lipid.Purple perilla platymiscium in recent years
It studies and utilizes and have become global hot subject.If purple perilla is processed into soft sweets, obtained soft sweets can have good battalion
Foster and health-care effect.But there is not pertinent literature report at present.
Invention content
Present invention aims at provide a kind of small introduction soft sweets and preparation method thereof.The present invention is main former with purple perilla seed
Material, makes a kind of soft sweets full of nutrition, and manufactured soft sweets have protection eyesight, relax bowel and the health care work(of lung moistening and asthma relieving
Effect.And structural state, elasticity, chewiness and flavour smell are preferable.
In order to solve the above technical problems, the present invention adopts the following technical scheme that realization：A kind of small introduction soft sweets, by weight
It calculates, mainly by 50-60 parts of purple perilla seed, 10-16 parts of tapioca, 10-16 parts of dehydrated potato powder, 4-12 parts of white granulated sugar, maltose
0.1-0.6 parts of 5-15 parts of slurry, 0.3-1.1 parts of salt and malic acid are made.
In small introduction soft sweets above-mentioned, calculate by weight, mainly by 52-58 parts of purple perilla seed, 12-14 parts of tapioca,
0.2-0.4 parts of 12-14 parts of dehydrated potato powder, 6-10 parts of white granulated sugar, 8-12 parts of malt syrup, 0.6-0.8 parts of salt and malic acid systems
At.
It in small introduction soft sweets above-mentioned, calculates by weight, mainly by 55 parts of purple perilla seed, 13 parts of tapioca, potato
0.3 part of 13 parts of powder, 8 parts of white granulated sugar, 10 parts of malt syrup, 0.7 part of salt and malic acid are made.
A kind of production method of small introduction soft sweets above-mentioned, includes the following steps：
(1) it after mixing white granulated sugar and malt syrup, decocts to 110-130 DEG C, obtains A product；
(2) after tapioca and dehydrated potato powder mix, add 6-8 times to measure water, after decocting 15-25min, be condensed into phase under room temperature
To the thick paste that density is 1.11-1.12, B product are obtained；
(3) A product obtain C product with after B product mixings；
(4) be added salt, malic acid and purple perilla seed in C product, mixing, molding to get.
In the production method of small introduction soft sweets above-mentioned, include the following steps：
(1) it after mixing white granulated sugar and malt syrup, decocts to 110-130 DEG C, obtains A product；
(2) after tapioca and dehydrated potato powder mix, 7 times of amount water is added to be condensed into relatively close under room temperature after decocting 20min
Degree is the thick paste of 1.11-1.12, obtains B product；
(3) A product obtain C product with after B product mixings；
(4) be added salt, malic acid and purple perilla seed in C product, mixing, molding to get.
Inventor has carried out a large amount of experiment, is part Experiment research below
The formula of experimental example 1. is investigated
1, subjective appreciation
1.1 assessment method
The veteran people of 50 subjective appreciations is invited to form evaluation group, respectively to different ratios of raw materials soft candy product
The indexs such as structural state, elasticity, chewiness, flavour, smell are judged, and using hundred-mark system, score value distribution is shown in Table 1.Every group of production
Product final score is the average value of 50 people scoring, as the sensory evaluation scores per set product.Concrete outcome is shown in Table 2.
The sensory evaluation scores standard of 1 soft sweets tea grower of table
1.2, results of sensory evaluation
Specific product is shown in Table 2.
Table 2
Evaluation result is shown in Table 3.
Table 3
As seen from table, when the matter of purple perilla seed, tapioca, dehydrated potato powder, white granulated sugar, malt syrup, salt and malic acid
Amount is than being 55：13：13：8：10：0.7：When 0.3, score highest, and sensory evaluation is best.
2. physical and chemical index of experimental example detects
The soft sweets that will be made by embodiment 1 carry out physical and chemical index detection, the measurement of moisture, by GB/T 5009.3-
2010 execute.The measurement of content of reducing sugar is executed by GB/T 5009.7-2014.The measurement of arsenic content, by GB/T5009.11-
2014 execute.The measurement of lead content is executed by GB/T5009.12-2014.Specific physical and chemical index and testing result are shown in Table 4.
4 product physical and chemical index of table and testing result
As seen from table, each physical and chemical index of product of the present invention meets the requirements.
It can be seen from the above result that the soft sweets that the present invention makes reach national related food on organoleptic standard, physical and chemical index
Product requirement, is the high-quality snack food with Nutrition and health function.
3. health-care efficacy of experimental example is investigated
Treat example
Lee, man, 29 years old, with chronic cough, day nocturnal cough, daily one after each meal soft sweets of the present invention (pressed embodiment 1
Made) 10g, after continuously taking 20 days, remission continues to take to 40 days, and symptom, which disappears, restores normal.
Sun 20 years old, suffers from bronchial asthma, day nocturnal cough, uncomfortable in chest, daily one after each meal soft sweets of the present invention are (by real
Example 1 is applied to be made) 10g, after continuously taking 30 days, night coughs occasionally, alleviation uncomfortable in chest, continues to take to 60 days, nothing
Any cough phenomenon, without phenomenon uncomfortable in chest.
Zhang, 11 years old, 3 days or more defecations 1 time, excrement dry, hard, daily one after each meal soft sweets of the present invention were (by embodiment
1 is made) 10g, after continuously taking 5 days, defecation frequency 1 time/1~2 day shapes soft stool, and free movement of the bowels continues to take to 10
It, defecation frequency restores normal, just the soft profit forming of matter, free movement of the bowels, without other malaise symptoms.
Lee, 6 years old, difficulty in defecation, dry such as chestnut can be had a pain with abdomen turgor by it.The daily one after each meal present invention is soft
Sugar (being made by embodiment 1) 10g, after continuously taking 5 days, stool shape becomes sausage sample, pain relief by rolling into a ball firmly.Continue
It takes to 15 days, just the soft profit forming of matter, free movement of the bowels, without other malaise symptoms.
Compared with prior art, the present invention makes a kind of soft sweets full of nutrition using purple perilla seed as primary raw material, manufactured
Soft sweets have protection eyesight, relax bowel and the health-care efficacy of lung moistening and asthma relieving.And structural state, elasticity, chewiness and flavour gas
Taste is preferable.
With reference to embodiment, the present invention is further illustrated.
Specific implementation mode
Embodiment 1：
Formula：Purple perilla seed 55g, tapioca 13g, dehydrated potato powder 13g, white granulated sugar 8g, malt syrup 10g, salt 0.7g
With malic acid 0.3g.
Production method：Include the following steps：
(1) it after mixing white granulated sugar and malt syrup, decocts to 110-130 DEG C, obtains A product；
(2) after tapioca and dehydrated potato powder mix, 7 times of amount water is added to be condensed into relatively close under room temperature after decocting 20min
Degree is the thick paste of 1.11-1.12, obtains B product；
(3) A product obtain C product with after B product mixings；
(4) salt, malic acid and purple perilla seed are added in C product, mixing is molded to get small introduction soft sweets.
Embodiment 2.
Formula：Purple perilla seed 58g, tapioca 14g, dehydrated potato powder 14g, white granulated sugar 10g, malt syrup 12g, salt 0.8g
With malic acid 0.4g.
Production method：Include the following steps：
(1) it after mixing white granulated sugar and malt syrup, decocts to 110-130 DEG C, obtains A product；
(2) after tapioca and dehydrated potato powder mix, 8 times of amount water is added to be condensed into relatively close under room temperature after decocting 25min
Degree is the thick paste of 1.11-1.12, obtains B product；
(3) A product obtain C product with after B product mixings；
(4) salt, malic acid and purple perilla seed are added in C product, mixing is molded to get small introduction soft sweets.
Embodiment 3.
Formula：Purple perilla seed 52g, tapioca 12g, dehydrated potato powder 12g, white granulated sugar 6g, malt syrup 8g, salt 0.6g and
Malic acid 0.2g.
Production method：Include the following steps：
(1) it after mixing white granulated sugar and malt syrup, decocts to 110-130 DEG C, obtains A product；
(2) after tapioca and dehydrated potato powder mix, 6 times of amount water is added to be condensed into relatively close under room temperature after decocting 15min
Degree is the thick paste of 1.11-1.12, obtains B product；
(3) A product obtain C product with after B product mixings；
(4) salt, malic acid and purple perilla seed are added in C product, mixing is molded to get small introduction soft sweets.
Claims (5)
1. a kind of small introduction soft sweets, it is characterised in that：It calculates by weight, mainly by 50-60 parts of purple perilla seed, tapioca 10-
16 parts, 10-16 parts of dehydrated potato powder, 4-12 parts of white granulated sugar, 5-15 parts of malt syrup, 0.3-1.1 parts of salt and malic acid 0.1-0.6
Part is made.
2. small introduction soft sweets as described in claim 1, it is characterised in that：It calculates by weight, mainly by purple perilla seed 52-58
Part, 12-14 parts of tapioca, 12-14 parts of dehydrated potato powder, 6-10 parts of white granulated sugar, 8-12 parts of malt syrup, 0.6-0.8 parts of salt
It is made for 0.2-0.4 parts with malic acid.
3. small introduction soft sweets as claimed in claim 2, it is characterised in that：It calculates by weight, mainly by 55 parts of purple perilla seed, wood
0.3 part of 13 parts of sweet potato starch, 13 parts of dehydrated potato powder, 8 parts of white granulated sugar, 10 parts of malt syrup, 0.7 part of salt and malic acid are made.
4. a kind of production method of small introduction soft sweets as claimed in any one of claims 1-3, it is characterised in that：Including following
Step：
（1）After white granulated sugar and malt syrup are mixed, decocts to 110-130 DEG C, obtain A product；
（2）After tapioca and dehydrated potato powder mixing, adds 6-8 times to measure water, after decocting 15-25min, be condensed into relatively close under room temperature
Degree is the thick paste of 1.11-1.12, obtains B product；
（3）A product obtain C product with after B product mixings；
（4）Be added salt, malic acid and purple perilla seed in C product, mixing, molding to get.
5. the production method of small introduction soft sweets as claimed in claim 4, it is characterised in that：Include the following steps：
（1）After white granulated sugar and malt syrup are mixed, decocts to 110-130 DEG C, obtain A product；
（2）After tapioca and dehydrated potato powder mixing, add 7 times of amount water, after decocting 20min, being condensed into relative density under room temperature is
1.11-1.12 thick paste, obtain B product；
（3）A product obtain C product with after B product mixings；
（4）Be added salt, malic acid and purple perilla seed in C product, mixing, molding to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810653836.XA CN108740252A (en) | 2018-06-22 | 2018-06-22 | A kind of small introduction soft sweets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810653836.XA CN108740252A (en) | 2018-06-22 | 2018-06-22 | A kind of small introduction soft sweets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740252A true CN108740252A (en) | 2018-11-06 |
Family
ID=63976809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810653836.XA Pending CN108740252A (en) | 2018-06-22 | 2018-06-22 | A kind of small introduction soft sweets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740252A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820083A (en) * | 2019-04-11 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of processing method of multi-vitamins Sweet Potato Leaf chewing soft sweet |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102334581A (en) * | 2010-07-22 | 2012-02-01 | 李英男 | Sesame soft sweet and manufacturing method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN104904972A (en) * | 2014-03-11 | 2015-09-16 | 孟玉蓉 | Perilla frutescens-soybean sandwich candy |
| CN105519755A (en) * | 2016-01-18 | 2016-04-27 | 崔京勋 | Purple perilla candy and preparation method thereof |
| KR20170064686A (en) * | 2015-12-02 | 2017-06-12 | 장희숙 | Manufacturing Method of perilla powder taffy |
-
2018
- 2018-06-22 CN CN201810653836.XA patent/CN108740252A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102334581A (en) * | 2010-07-22 | 2012-02-01 | 李英男 | Sesame soft sweet and manufacturing method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN104904972A (en) * | 2014-03-11 | 2015-09-16 | 孟玉蓉 | Perilla frutescens-soybean sandwich candy |
| KR20170064686A (en) * | 2015-12-02 | 2017-06-12 | 장희숙 | Manufacturing Method of perilla powder taffy |
| CN105519755A (en) * | 2016-01-18 | 2016-04-27 | 崔京勋 | Purple perilla candy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 上海市食品工业公司: "《软糖生产基本知识》", 30 April 1980, 轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820083A (en) * | 2019-04-11 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of processing method of multi-vitamins Sweet Potato Leaf chewing soft sweet |
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Application publication date: 20181106 |
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