CN108850837A - 一种增强免疫力的保健粽子的生产方法 - Google Patents
一种增强免疫力的保健粽子的生产方法 Download PDFInfo
- Publication number
- CN108850837A CN108850837A CN201810496746.4A CN201810496746A CN108850837A CN 108850837 A CN108850837 A CN 108850837A CN 201810496746 A CN201810496746 A CN 201810496746A CN 108850837 A CN108850837 A CN 108850837A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- zongzi
- glutinous rice
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000036039 immunity Effects 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 108
- 235000009566 rice Nutrition 0.000 claims abstract description 108
- 238000009835 boiling Methods 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract 15
- 108090000790 Enzymes Proteins 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 34
- 229940088598 enzyme Drugs 0.000 claims description 34
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 27
- 102000002322 Egg Proteins Human genes 0.000 claims description 27
- 108010000912 Egg Proteins Proteins 0.000 claims description 27
- 235000014103 egg white Nutrition 0.000 claims description 27
- 210000000969 egg white Anatomy 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 14
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 240000006365 Vitis vinifera Species 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 235000000832 Ayote Nutrition 0.000 claims description 9
- 244000276331 Citrus maxima Species 0.000 claims description 9
- 235000001759 Citrus maxima Nutrition 0.000 claims description 9
- 240000004244 Cucurbita moschata Species 0.000 claims description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 9
- 240000005069 Xylocarpus granatum Species 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 8
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 8
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 239000004408 titanium dioxide Substances 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 7
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 235000004634 cranberry Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 description 93
- 229920003266 Leaf® Polymers 0.000 description 50
- 235000013399 edible fruits Nutrition 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 241000371652 Curvularia clavata Species 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000004206 stomach function Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000004957 Castanea mollissima Species 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 240000000716 Durio zibethinus Species 0.000 description 1
- 235000006025 Durio zibethinus Nutrition 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000007775 late Effects 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及粽子生产技术,具体涉及一种增强免疫力的保健粽子的生产方法,包括以下步骤:A糯米浸泡;B糯米混合;C粽叶浸泡;D包制;E蒸煮;G降温;采用本发明方法生产的粽子具有增强免疫力的保健效果,香气浓郁,叶香米香滋味、气味协调,易消化,能促进营养成分吸收,还具有延长保质期的效果,防止营养流失。
Description
技术领域
本发明涉及粽子生产技术,具体涉及一种增强免疫力的保健粽子的生产方法。
背景技术
粽子又称“角黍”、“筒粽”,是端午节汉族的传统节日食品,由粽叶包裹糯米制成糯米团蒸制而成,还可以加入不同的辅料,如红枣、鲜肉、咸肉、豆沙等,形成不同口味的粽子。
随着生活水平的提高,人们对粽子的品质、方便性提出了更高的要求,目前市售粽子还存在以下问题:1.缺少食疗保健功效;2.粽子不易消化;3.米香、叶香味不协调;4蒸煮过程中味道易流失。
如专利号CN201711063972.5,公开了干果牛奶甜粽及其制备方法。该甜粽由包括以下重量份数的原料制备得到:糯米95~110份、果奶酱30~40份;所述果奶酱由干果、牛奶粉和冰糖按照质量百分比30~35%:30~40%:30~40%熬制得到;所述干果为榴莲干、葡萄干、红枣干、哈密瓜干、猕猴桃干、地瓜干或者桂圆。该干果牛奶甜粽原料选择和原料配比合理,且严格控制干果粒和果奶酱的粒度,使得粽子口感好、香味浓,且甜而不腻、有颗粒感、有嚼劲,配方中加入的牛奶粉和干果,不但增加了粽子的营养价值,而且丰富了粽子口味的选择,同时干果中含有的膳食纤维使粽子食用后更易消化,更适合老年人和儿童食用。
又如专利号CN201710711717.0,公开了一种黑米粽,包括粽叶和粽叶包裹的粽体,在传统糯米粽加工技术的基础上,以黑米和糯米为粽子的主料,由以下原料制成:糯米22-30份、黑米20-25份、绿豆19-22份、猪肉11-15份、板栗7-10份、花生3-4份。本发明结合了黑米丰富的营养价值以及药用价值同时保留了传统糯米粽的口感风味,还避免了因为食用过多的糯米而导致消化不良的后果,同时,利用南乳富含大量优质蛋白和人体所需的多种氨基酸的优势将南乳用于馅料的腌制中,更是充分的将此种黑米粽的营养价值进一步提升同时还使得此种黑米粽风味更为醇厚。再通过真空包装和高温灭菌后更是达到了方便速食、安全卫生的效果,可应用于食品加工领域。但现有技术均难同时解决上述技术问题。
发明内容
本发明为解决上述技术问题,本发明提供了一种增强免疫力的保健粽子的生产方法。
具体按照以下技术方案实现:
本发明提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数1-3%复合酶的洗米水中于温度为30-35℃条件下浸泡20-30min,过滤,取糯米置于糯米浸泡液于温度为40-45℃条件下浸泡15-25min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为20-28℃条件下浸泡20-30min,过滤,取粽叶置于酱油中浸泡2-3min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量5-8%的保鲜剂;
G降温:将步骤E所得粽子在5-10min内降温至常温后,置于0-5℃条件下冷冻处理3-5h。
所述糯米浸泡液,其配制方法:称取柚皮23-27重量份、木果楝11-18重量份、南瓜藤9-13重量份,研磨至过40目筛,置于80-90重量份的水中加热至水沸腾,并保持沸腾30-45min,加入葡萄酒120-130重量份加热至沸腾,并保持沸腾60-90min。
所述粽叶浸泡液,其配制方法:称取玉米轴26-33重量份、沙棘果肉9-17重量份、辣椒13-21重量份,研磨至过40目筛,置于100-110重量份的杨梅汁,并接种复合酶1-3重量份恒温酶解后,再微波处理20-25min。
所述复合酶由如下重量份组分组成:果胶酶7-10份、纤维素酶3-6份、淀粉脱支酶2-9份、蛋白酶5-8份。
所述恒温酶解,其温度为40-45℃,时间为1-1.5h。
所述微波处理,其功率为250-300W。
所述糯米与蛋清混合,其质量比为糯米:蛋清=(8-10):1。
所述保鲜剂由如下重量份组分组成:壳聚糖11-15份、活性炭7-10份、二氧化钛1-4份、卡拉胶25-28份。
本发明提供的增强免疫力的保健粽子的生产方法,为了满足不同消费者对口味的要求,在糯米与蛋清混合过程中加入其它添加剂,如食盐、味精、香料等。
本发明的有益效果在于:
采用本发明方法生产的粽子具有增强免疫力的保健效果,香气浓郁,叶香米香滋味、气味协调,易消化,能促进营养成分吸收,还具有延长保质期的效果,防止营养流失。
本发明利用柚皮、木果楝、南瓜藤提取液与葡萄酒有效成分浸泡糯米,结合温度控制,使得糯米细胞壁被破坏作用,有利于提取液和葡萄酒中有效成分渗入糯米中,改善了糯米的营养结构,使得其具有增强免疫力的作用,并且有效改善糯米中纤维素、半纤维素、淀粉、蛋白质的含量,利用酶作用和柚皮、木果楝、南瓜藤提取液中柠檬苦素、维生素作用,改善了糯米的消化吸收性能。
本发明利用玉米轴、沙棘果肉、辣椒提取液结合温度控制,使得维生素C和维生素E最大程度地保留在粽叶上,结合蛋清和米浆的作用,使得糯米具有更好的吸附能力,进而能够较好的吸收粽叶上营养成分及香气成分,增强免疫力功效,使得粽香浓郁,还加速了粽子对水分、热量的吸收速率,进而缩短了蒸煮时间,进而降低了营养成分、香气成分等损失率,并且糯米的强吸附能力,使得粽子在贮存过程中不易营养流失。
本发明用壳聚糖、活性炭、二氧化钛、卡拉胶对粽子进行保鲜处理,防止了贮存过程中杂菌的污染,同时形成的保护层具有隔热抗菌作用,进而延长了粽子的贮存期限,降低了粽子贮存条件,使得粽子在常温下可保存2年,并且在粽子叶外部形成含有吸附作用的膜剂,较好地调节了叶香和米香味,使得香气成分协调。
将本发明生产的粽子与普通工艺生产的粽子进行比较,其感官性能对比分别如表1所示:
表1:
将本发明生产的粽子进行消化测试:
试验对象:选择100名脾胃功能正常者,随机均分为2组;
试验方法:对照组使用普通工艺制成的粽子,试验组采用本发明工艺制成的粽子,每天食用两个,每个粽子约150g,连续1个月后观察并检查;
试验结果:食用普通工艺制成的粽子,脾胃功能下降,常出现隔食、便秘、放屁等现象;食用本发明工艺制成的粽子,无不良现象;对隔食现象进行人数、人均天数统计,如表2所示:
表2:
隔食人数 | 人均天数 | |
对照组 | 43人 | 3天/人 |
试验组 | 4人 | <1天/人 |
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,但本发明并不局限于这些实施方式,任何在本实施例基本精神上的改进或代替,仍属于本发明权利要求所要求保护的范围。
实施例1
本实施例提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数3%复合酶的洗米水中于温度为35℃条件下浸泡30min,过滤,取糯米置于糯米浸泡液于温度为45℃条件下浸泡25min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为28℃条件下浸泡30min,过滤,取粽叶置于酱油中浸泡3min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量8%的保鲜剂;
G降温:将步骤E所得粽子在10min内降温至常温后,置于5℃条件下冷冻处理5h;
所述糯米浸泡液,其配制方法:称取柚皮2.7kg、木果楝1.8kg、南瓜藤1.3kg,研磨至过40目筛,置于9.0kg的水中加热至水沸腾,并保持沸腾45min,加入葡萄酒13kg加热至沸腾,并保持沸腾90min;
所述粽叶浸泡液,其配制方法:称取玉米轴3.3kg、沙棘果肉1.7kg、辣椒2.1kg,研磨至过40目筛,置于11kg的杨梅汁,并接种复合酶0.3kg恒温酶解后,再微波处理25min;
所述复合酶由如下组分组成:果胶酶1kg、纤维素酶0.6kg、淀粉脱支酶0.9kg、蛋白酶0.8kg;
所述恒温酶解,其温度为45℃,时间为1.5h;
所述微波处理,其功率为300W;
所述糯米与蛋清混合,其质量比为糯米:蛋清=10:1;
所述保鲜剂由如下组分组成:壳聚糖1.5kg、活性炭1kg、二氧化钛0.4kg、卡拉胶2.8kg。
实施例2
本实施例提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数1%复合酶的洗米水中于温度为30℃条件下浸泡20min,过滤,取糯米置于糯米浸泡液于温度为40℃条件下浸泡15min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为20℃条件下浸泡20min,过滤,取粽叶置于酱油中浸泡2min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量5%的保鲜剂;
G降温:将步骤E所得粽子在5min内降温至常温后,置于0℃条件下冷冻处理3h;
所述糯米浸泡液,其配制方法:称取柚皮2.3kg、木果楝1.1kg、南瓜藤0.9kg,研磨至过40目筛,置于8.0kg的水中加热至水沸腾,并保持沸腾30min,加入葡萄酒12kg加热至沸腾,并保持沸腾60min;
所述粽叶浸泡液,其配制方法:称取玉米轴2.6kg、沙棘果肉0.9kg、辣椒1.3kg,研磨至过40目筛,置于10kg的杨梅汁,并接种复合酶0.1kg恒温酶解后,再微波处理20min;
所述复合酶由如下组分组成:果胶酶0.7kg、纤维素酶0.3kg、淀粉脱支酶0.2kg、蛋白酶0.5kg;
所述恒温酶解,其温度为40℃,时间为1h;
所述微波处理,其功率为250W;
所述糯米与蛋清混合,其质量比为糯米:蛋清=8:1;
所述保鲜剂由如下组分组成:壳聚糖1.1kg、活性炭0.7kg、二氧化钛0.1kg、卡拉胶2.5kg。
实施例3
本实施例提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数2%复合酶的洗米水中于温度为33℃条件下浸泡25min,过滤,取糯米置于糯米浸泡液于温度为42℃条件下浸泡20min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为25℃条件下浸泡25min,过滤,取粽叶置于酱油中浸泡2min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量6.5%的保鲜剂;
G降温:将步骤E所得粽子在8min内降温至常温后,置于3℃条件下冷冻处理4h;
所述糯米浸泡液,其配制方法:称取柚皮2.5kg、木果楝1.5kg、南瓜藤1.1kg,研磨至过40目筛,置于8.5kg的水中加热至水沸腾,并保持沸腾38min,加入葡萄酒12.5kg加热至沸腾,并保持沸腾75min;
所述粽叶浸泡液,其配制方法:称取玉米轴3.0kg、沙棘果肉1.3kg、辣椒1.7kg,研磨至过40目筛,置于10.5kg的杨梅汁,并接种复合酶0.2kg恒温酶解后,再微波处理23min;
所述复合酶由如下组分组成:果胶酶0.8kg、纤维素酶0.5kg、淀粉脱支酶0.7kg、蛋白酶0.6kg;
所述恒温酶解,其温度为43℃,时间为1.2h;
所述微波处理,其功率为280W;
所述糯米与蛋清混合,其质量比为糯米:蛋清=9:1;
所述保鲜剂由如下组分组成:壳聚糖1.3kg、活性炭0.8kg、二氧化钛0.2kg、卡拉胶2.7kg。
实施例4
本实施例提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数2%复合酶的洗米水中于温度为33℃条件下浸泡25min,过滤,取糯米置于糯米浸泡液于温度为42℃条件下浸泡20min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为25℃条件下浸泡25min,过滤,取粽叶置于酱油中浸泡2min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量6.5%的保鲜剂;
G降温:将步骤E所得粽子在8min内降温至常温后,置于3℃条件下冷冻处理4h;
所述糯米浸泡液,其配制方法:称取柚皮2.7kg、木果楝1.8kg、南瓜藤1.3kg,研磨至过40目筛,置于9.0kg的水中加热至水沸腾,并保持沸腾45min,加入葡萄酒13kg加热至沸腾,并保持沸腾90min;
所述粽叶浸泡液,其配制方法:称取玉米轴2.6kg、沙棘果肉0.9kg、辣椒1.3kg,研磨至过40目筛,置于10kg的杨梅汁,并接种复合酶0.1kg恒温酶解后,再微波处理20min;
所述复合酶由如下组分组成:果胶酶0.9kg、纤维素酶0.4kg、淀粉脱支酶0.5kg、蛋白酶0.6kg;
所述恒温酶解,其温度为42℃,时间为1.1h;
所述微波处理,其功率为265W;
所述糯米与蛋清混合,其质量比为糯米:蛋清=9:1;
所述保鲜剂由如下组分组成:壳聚糖1.2kg、活性炭0.9kg、二氧化钛0.3kg、卡拉胶2.6kg。
实施例5
本实施例提供了一种增强免疫力的保健粽子的生产方法,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数1%复合酶的洗米水中于温度为30℃条件下浸泡20min,过滤,取糯米置于糯米浸泡液于温度为40℃条件下浸泡15min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为20℃条件下浸泡20min,过滤,取粽叶置于酱油中浸泡2min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量5%的保鲜剂;
G降温:将步骤E所得粽子在5min内降温至常温后,置于0℃条件下冷冻处理3h;
所述糯米浸泡液,其配制方法:称取柚皮2.5kg、木果楝1.5kg、南瓜藤1.1kg,研磨至过40目筛,置于8.5kg的水中加热至水沸腾,并保持沸腾38min,加入葡萄酒12.5kg加热至沸腾,并保持沸腾75min;
所述粽叶浸泡液,其配制方法:称取玉米轴3.0kg、沙棘果肉1.3kg、辣椒1.7kg,研磨至过40目筛,置于10.5kg的杨梅汁,并接种复合酶0.2kg恒温酶解后,再微波处理23min;
所述复合酶由如下组分组成:果胶酶0.7kg、纤维素酶0.3kg、淀粉脱支酶0.2kg、蛋白酶0.5kg;
所述恒温酶解,其温度为40℃,时间为1h;
所述微波处理,其功率为270W;
所述糯米与蛋清混合,其质量比为糯米:蛋清=9:1;
所述保鲜剂由如下组分组成:壳聚糖1.4kg、活性炭0.8kg、二氧化钛0.3kg、卡拉胶2.6kg。
Claims (8)
1.一种增强免疫力的保健粽子的生产方法,其特征在于,包括以下步骤:
A糯米浸泡:将糯米置于含质量分数1-3%复合酶的洗米水中于温度为30-35℃条件下浸泡20-30min,过滤,取糯米置于糯米浸泡液于温度为40-45℃条件下浸泡15-25min,过滤,取糯米备用;
B糯米混合:将步骤A所得糯米与蛋清混合,备用;
C粽叶浸泡:将粽叶置于粽叶浸泡液中于温度为20-28℃条件下浸泡20-30min,过滤,取粽叶置于酱油中浸泡2-3min,过滤,取粽叶备用;
D包制:用步骤C所得粽叶包裹步骤B所得糯米制成粽子;
E蒸煮:将步骤D所得粽子蒸熟后,在粽子表面加粽子质量5-8%的保鲜剂;
G降温:将步骤E所得粽子在5-10min内降温至常温后,置于0-5℃条件下冷冻处理3-5h。
2.如权利要求1所述增强免疫力的保健粽子的生产方法,其特征在于,所述糯米浸泡液,其配制方法:称取柚皮23-27重量份、木果楝11-18重量份、南瓜藤9-13重量份,研磨至过40目筛,置于80-90重量份的水中加热至水沸腾,并保持沸腾30-45min,加入葡萄酒120-130重量份加热至沸腾,并保持沸腾60-90min。
3.如权利要求1所述增强免疫力的保健粽子的生产方法,其特征在于,所述粽叶浸泡液,其配制方法:称取玉米轴26-33重量份、沙棘果肉9-17重量份、辣椒13-21重量份,研磨至过40目筛,置于100-110重量份的杨梅汁,并接种复合酶1-3重量份恒温酶解后,再微波处理20-25min。
4.如权利要求1或3所述增强免疫力的保健粽子的生产方法,其特征在于,所述复合酶由如下重量份组分组成:果胶酶7-10份、纤维素酶3-6份、淀粉脱支酶2-9份、蛋白酶5-8份。
5.如权利要求3所述增强免疫力的保健粽子的生产方法,其特征在于,所述恒温酶解,其温度为40-45℃,时间为1-1.5h。
6.如权利要求3所述增强免疫力的保健粽子的生产方法,其特征在于,所述微波处理,其功率为250-300W。
7.如权利要求1所述增强免疫力的保健粽子的生产方法,其特征在于,所述糯米与蛋清混合,其质量比为糯米:蛋清=(8-10):1。
8.如权利要求1所述增强免疫力的保健粽子的生产方法,其特征在于,所述保鲜剂由如下重量份组分组成:壳聚糖11-15份、活性炭7-10份、二氧化钛1-4份、卡拉胶25-28份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810496746.4A CN108850837A (zh) | 2018-05-22 | 2018-05-22 | 一种增强免疫力的保健粽子的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810496746.4A CN108850837A (zh) | 2018-05-22 | 2018-05-22 | 一种增强免疫力的保健粽子的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108850837A true CN108850837A (zh) | 2018-11-23 |
Family
ID=64332939
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810496746.4A Pending CN108850837A (zh) | 2018-05-22 | 2018-05-22 | 一种增强免疫力的保健粽子的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108850837A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042866A (zh) * | 2020-10-12 | 2020-12-08 | 安龙县绿宇农特产农民专业合作社 | 一种富含抗性淀粉粽子及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1309701A (zh) * | 1998-07-02 | 2001-08-22 | 诺沃奇梅兹有限公司 | 淀粉脱支酶 |
CN102228196A (zh) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | 一种糯米粽子的生产方法 |
CN103082166A (zh) * | 2011-11-07 | 2013-05-08 | 刘保兴 | 一种蛋黄肉粽的制作方法 |
CN105410673A (zh) * | 2015-11-27 | 2016-03-23 | 广西博白县琼达农业科技有限公司 | 一种富硒保健粽子 |
CN106235007A (zh) * | 2016-08-04 | 2016-12-21 | 秭归县屈姑食品有限公司 | 一种柑橘粽的制备方法 |
-
2018
- 2018-05-22 CN CN201810496746.4A patent/CN108850837A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1309701A (zh) * | 1998-07-02 | 2001-08-22 | 诺沃奇梅兹有限公司 | 淀粉脱支酶 |
CN102228196A (zh) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | 一种糯米粽子的生产方法 |
CN103082166A (zh) * | 2011-11-07 | 2013-05-08 | 刘保兴 | 一种蛋黄肉粽的制作方法 |
CN105410673A (zh) * | 2015-11-27 | 2016-03-23 | 广西博白县琼达农业科技有限公司 | 一种富硒保健粽子 |
CN106235007A (zh) * | 2016-08-04 | 2016-12-21 | 秭归县屈姑食品有限公司 | 一种柑橘粽的制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042866A (zh) * | 2020-10-12 | 2020-12-08 | 安龙县绿宇农特产农民专业合作社 | 一种富含抗性淀粉粽子及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103315325B (zh) | 一种卤牛肉及其制作方法 | |
CN104921085A (zh) | 一种南五味子多味营养辣椒酱及其制备方法 | |
CN104473115A (zh) | 一种芥菜腌制剂和芥菜的腌制方法 | |
CN106616443A (zh) | 一种飘香酱牛肉的制备方法 | |
CN104187930A (zh) | 一种苦笋汁饮料及其制备方法 | |
CN101507515A (zh) | 一种即食扇贝的制备方法 | |
CN112401216A (zh) | 一种竹荪酱的制备方法 | |
KR101423194B1 (ko) | 간장소스의 제조방법 | |
CN104905190A (zh) | 一种泡藕片 | |
KR101402079B1 (ko) | 블루베리 호두 찐빵의 제조방법 | |
KR102266142B1 (ko) | 직화 핫도그의 제조방법 및 이에 의해 제조된 직화 핫도그 | |
CN105146626A (zh) | 一种鲜莲藕汁饮料的制作方法 | |
CN103040036B (zh) | 一种五香黑板栗休闲食品及其制备方法 | |
CN107242535A (zh) | 一种甜面酱及其制备方法 | |
CN108570397B (zh) | 一种靖西大果山楂醋的制备方法 | |
CN108850837A (zh) | 一种增强免疫力的保健粽子的生产方法 | |
CN105505669A (zh) | 糯米雪梨米酒的制作方法 | |
CN108740790A (zh) | 一种酱豆及其制作方法 | |
CN107034122A (zh) | 一种三七花醋及其制备工艺 | |
CN106616944A (zh) | 即食泡椒黑木耳制品的制作方法 | |
CN106820084A (zh) | 一种藠头辣椒酱及其制备方法 | |
CN109673994B (zh) | 酸木瓜辣椒果酱及其制备方法 | |
CN106376846A (zh) | 即冲即食清汤羊肉工业化生产方法及其制品 | |
KR20140006352A (ko) | 기능성 국수의 제조 방법 및 이로부터 제조되는 기능성 국수 | |
CN106722739A (zh) | 一种调味用的花生酵素 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181123 |