CN108850940A - A kind of fruity bread based on oat smears the preparation method of sauce - Google Patents
A kind of fruity bread based on oat smears the preparation method of sauce Download PDFInfo
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- CN108850940A CN108850940A CN201810530911.3A CN201810530911A CN108850940A CN 108850940 A CN108850940 A CN 108850940A CN 201810530911 A CN201810530911 A CN 201810530911A CN 108850940 A CN108850940 A CN 108850940A
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of, and the fruity bread based on oat smears the preparation method of sauce, first impregnates oat and cooks again shredded, is then rolled into Oats paste (a kind of food)；Amylase enzymolysis is added in Oats paste (a kind of food)；Homogeneous after comprehensive yeast ferments is added after enzymatic hydrolysis；Sucrose syrup, vanilla, fructus lycii, dried longan pulp, adlay, salt are added, after stirring plus boiling boiling, object moisture content to be mixed part is evaporated in after athero- semi-fluid state, and stopping is heated and is cooled to room temperature；Apple butter, banana puree, lemon juice, Cranberry Juice Cocktail is added to stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；Mixture is finally fitted into container, through pasteurize, mixture is heated a period of time, cooling is made later.The preparation method is using oat as major ingredient, using its natural beta glucan as natural thickener, does not add food additives, finished product viscosity, stability and good in taste.Method is easy, easy to industrialized production.
Description
Technical field
The invention belongs to food processing field, specifically a kind of fruity bread based on oat smears the preparation method of sauce.
Background technique
Bread on the market smears that sauce is many kinds of, but existing product be required to addition thickener increase viscosity,
Improve mouthfeel.Common food thickening agent all there are problems that be absorbed by the body, long-term consumption, in safety there is also
Hidden danger.For the dispensing of additive, there are strict requirements for country, and in addition additive inherently constitutes production cost.Also lack at present
A kind of bread that can reach good taste not adding thickener smears sauce.
Oatmeal sauce mouthfeel directly processed is poor, has coarse sense, is made so having no on the market using oat as primary raw material
Bread smear sauce.The product being only added to using oatmeal or the ripe grain of oat as ingredient or auxiliary material in breakfast bread paste.
Summary of the invention
Mesh of the invention is then directed to oat and is only capable of in breakfast bread paste as ingredient, the status of auxiliary material, and provides one
Fruity bread of the kind based on oat smears the preparation method of sauce, and the preparation method is easy, easy to industrialized production.Fruity obtained
Bread smears sauce and does not add thickener, the food additives such as stabilizer, using oat as major ingredient, using its natural beta glucan as
Natural thickener, finished product viscosity, stability and good in taste.
Realizing the technical solution of the object of the invention is：
A kind of fruity bread based on oat smears the preparation method of sauce, includes the following steps：
（1）Shelling, the oat cleaned at room temperature, is impregnated 5-12 hours in clear water, makes the abundant water swelling of oat；
（2）The oat impregnated and water are by 1:3 proportions, cover and cook 1-3 hours, and cooking oat grain is shredded, infuse during cooking
Meaning stirring, stirring in every ten minutes is primary, so that heat transfer is uniform；
（3）The ripe oat that will be obtained, is rolled into Oats paste (a kind of food) by dry pan；
（4）In Oats paste (a kind of food), the 0.4-1% alpha-amylase of Oats paste (a kind of food) weight is added, after 55-68 DEG C of enzymatic hydrolysis 8-12h, by boiling
Boiling stops enzymolysis process；
（5）By the Oats paste (a kind of food) of enzymatic hydrolysis, it is inoculated with the comprehensive yeast fermentation 1d, fermentation temperature 20-38 of 1%-1.5% of Oats paste (a kind of food) weight
℃；
（6）Oats paste (a kind of food) after fermentation is through homogenizer homogeneous；
（7）100 parts of Oats paste (a kind of food) after taking homogeneous, 60-100 parts of sucrose syrup, 1-1.5 parts of vanilla, 10-20 parts of fructus lycii, osmanthus
Meat 20-25 parts of circle, 10-20 parts of adlay, 0.1-1 parts of salt, after stirring plus 50-90 parts of boilings are boiled, and are stirred during cooking
It mixes, the evaporation of object moisture content to be mixed part in after athero- semi-fluid state, heat and be cooled to room temperature by stopping；
（8）Take 100 parts of steps（7）In mixture after cooling, be added apple butter 30-60 parts, 30-60 parts of banana puree, lemon juice
20-25 parts, 15-20 parts of Cranberry Juice Cocktail stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；
（9）By step（8）Mixture be fitted into container, through pasteurize, heat the mixture to 68-70 DEG C, and keep this
10 DEG C are cooled to after temperature 25-30min, is made.
Step（4）Used in α diastase be Novi letter（Novozymes）Products.
Step（5）In comprehensive yeast used be the comprehensive resistance to sugar yeast of Angel TH.
Step（7）The optimum proportioning of the mixture is：100 parts of Oats paste (a kind of food) after taking homogeneous is 80 parts of sucrose syrup, fragrant
1 part of hay-scented essence, 22 parts of longan pulp, 15 parts of adlay, 0.5 part of salt, adds 70 parts of boilings by 15 parts of fructus lycii after stirring
Boiling.
Step（8）The optimum proportioning of the mixture is：Take 100 parts of steps（7）In mixture after cooling, be added apple
15 parts of puree, 45 parts of banana puree, 22 parts of lemon juice, 16 parts of Cranberry Juice Cocktail stir evenly.
Step（8）The additional amount of the potassium sorbate and sodium benzoate is：Every part of mixture adds 0.0001-0.001 parts
Potassium sorbate, 0.0001-0.0005 parts of sodium benzoates.
Using method of the invention, taste is more abundant after oat is fermented, Oats paste (a kind of food) delicate mouthfeel after homogeneous, without thick
Unpolished rice mouthfeel.The raw materials such as fructus lycii, dried longan pulp, adlay are added in Oats paste (a kind of food), increase the nutrition that bread smears sauce, body health benefits.
It is good in taste without homogeneous after addition puree in Oats paste (a kind of food).The puree and fruit juice of addition are sterilized without infusion by bus
Sterilizing, can retain fresh pure and fresh fruity.In addition such as beta-cyclodextrin of the soluble dietary fiber in oat is natural food-grade
Thickener can play the role of enhancing and smear sauce mouthfeel, and enhancing sauce property stability does not separate, and has preferable continue
Property.Traditionally bread smears sauce and contains a large amount of greases, and bread of the present invention smears sauce and do not add grease, good for health.
Specific embodiment
The content of present invention is described in further detail below by embodiment, but is not limitation of the invention.
Embodiment 1
A kind of fruity bread based on oat smears the preparation method of sauce, includes the following steps：
（1）Shelling, the oat cleaned at room temperature, is impregnated 6 hours in clear water, makes the abundant water swelling of oat；
（2）The oat impregnated and water are by 1:3 proportions, cover and cook 3 hours, and cooking oat grain is shredded, pay attention to during cooking
Stirring, stirring in every ten minutes is primary, so that heat transfer is uniform；
（3）The ripe oat that will be obtained, is rolled into Oats paste (a kind of food) by dry pan；
（4）In Oats paste (a kind of food), 0.5% alpha-amylase of Oats paste (a kind of food) weight is added, after 65 DEG C of enzymatic hydrolysis 8h, by boiling suspension enzyme
Solution preocess；
（5）By the Oats paste (a kind of food) of enzymatic hydrolysis, the 1.2% comprehensive yeast for being inoculated with Oats paste (a kind of food) weight ferments 1d, and 28 DEG C of fermentation temperature；
（6）Oats paste (a kind of food) after fermentation is through homogenizer homogeneous；
（7）100 parts of Oats paste (a kind of food) after taking homogeneous, 60 parts of sucrose syrup, 1 part of vanilla, 10 parts of fructus lycii, 20 parts of dried longan pulp, the heart of a lotus seed
10 parts of benevolence, 0.1 part of salt, after stirring plus 60 parts of boilings are boiled, and are stirred during cooking, the evaporation of object moisture content to be mixed part
After athero- semi-fluid state, stop heating and being cooled to room temperature；
（8）Take 100 parts of steps（7）In mixture after cooling, be added 40 parts of apple butter, it is 40 parts of banana puree, 20 parts of lemon juice, climing
More 15 parts of certain kind of berries juice stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；Every part of mixture addition
0.0001-0.001 parts of potassium sorbates, 0.0001-0.0005 parts of sodium benzoates；
（9）By step（8）Mixture be fitted into container, through pasteurize, heat the mixture to 68 DEG C, and keep this temperature
10 DEG C are cooled to after 30min, is made.
Step（4）Used in α diastase be Novi letter（Novozymes）Products.
Step（5）In comprehensive yeast used be the comprehensive resistance to sugar yeast of Angel TH.
Embodiment 2
A kind of fruity bread based on oat smears the preparation method of sauce, includes the following steps：
（1）Shelling, the oat cleaned at room temperature, is impregnated 6 hours in clear water, makes the abundant water swelling of oat；
（2）The oat impregnated and water are by 1:3 proportions, cover and cook 3 hours, and cooking oat grain is shredded, pay attention to during cooking
Stirring, stirring in every ten minutes is primary, so that heat transfer is uniform；
（3）The ripe oat that will be obtained, is rolled into Oats paste (a kind of food) by dry pan；
（4）In Oats paste (a kind of food), 0.6% alpha-amylase of Oats paste (a kind of food) weight is added, after 60 DEG C of enzymatic hydrolysis 10h, by boiling suspension enzyme
Solution preocess；
（5）By the Oats paste (a kind of food) of enzymatic hydrolysis, the 1.5% comprehensive yeast for being inoculated with Oats paste (a kind of food) weight ferments 1d, and 26 DEG C of fermentation temperature；
（6）Oats paste (a kind of food) after fermentation is through homogenizer homogeneous；
（7）100 parts of Oats paste (a kind of food) after taking homogeneous, 80 parts of sucrose syrup, 1 part of vanilla, 15 parts of fructus lycii, 22 parts of longan pulp,
15 parts of adlay, 0.5 part of salt, after stirring plus 70 parts of boilings are boiled, and are stirred during cooking, object moisture content to be mixed part is steamed
Hair in after athero- semi-fluid state, heat and be cooled to room temperature by stopping；
（8）Take 100 parts of steps（7）In mixture after cooling, be added 15 parts of apple butter, it is 45 parts of banana puree, 22 parts of lemon juice, climing
More 16 parts of certain kind of berries juice stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；Every part of mixture addition
0.0001-0.001 parts of potassium sorbates, 0.0001-0.0005 parts of sodium benzoates；
（9）By step（8）Mixture be fitted into container, through pasteurize, heat the mixture to 70 DEG C, and keep this temperature
10 DEG C are cooled to after 25min, is made.
α diastase used in embodiment 2 and comprehensive yeast are the same as embodiment 1.
Embodiment 3
A kind of fruity bread based on oat smears the preparation method of sauce, includes the following steps：
（1）Shelling, the oat cleaned at room temperature, is impregnated 6 hours in clear water, makes the abundant water swelling of oat；
（2）The oat impregnated and water are by 1:3 proportions, cover and cook 0.5-3 hours, and cooking oat grain is shredded, during cooking
Pay attention to stirring, stirring in every ten minutes is primary, so that heat transfer is uniform；
（3）The ripe oat that will be obtained, is rolled into Oats paste (a kind of food) by dry pan；
（4）In Oats paste (a kind of food), 0.8% alpha-amylase of Oats paste (a kind of food) weight is added, after 60 DEG C of enzymatic hydrolysis 12h, by boiling suspension enzyme
Solution preocess；
（5）By the Oats paste (a kind of food) of enzymatic hydrolysis, the 1.5% comprehensive yeast for being inoculated with Oats paste (a kind of food) weight ferments 1d, and 25 DEG C of fermentation temperature；
（6）Oats paste (a kind of food) after fermentation is through homogenizer homogeneous；
（7）100 parts of Oats paste (a kind of food) after taking homogeneous, 100 parts of sucrose syrup, 1.5 parts of vanilla, 20 parts of fructus lycii, 25 parts of dried longan pulp,
20 parts of adlay, 1 part of salt, after stirring plus 90 parts of boilings are boiled, and are stirred during cooking, the evaporation of object moisture content to be mixed part
After athero- semi-fluid state, stop heating and being cooled to room temperature；
（8）Take 100 parts of steps（7）In mixture after cooling, be added 60 parts of apple butter, it is 60 parts of banana puree, 25 parts of lemon juice, climing
More 20 parts of certain kind of berries juice stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；Every part of mixture addition
0.0001-0.001 parts of potassium sorbates, 0.0001-0.0005 parts of sodium benzoates；
（9）By step（8）Mixture be fitted into container, through pasteurize, heat the mixture to 68 DEG C, and keep this temperature
10 DEG C are cooled to after 25min, is made.
α diastase used in embodiment 3 and comprehensive yeast are the same as embodiment 1.
Claims (4)
1. the preparation method that a kind of fruity bread based on oat smears sauce, which is characterized in that include the following steps：
（1）Shelling, the oat cleaned at room temperature, is impregnated 5-12 hours in clear water, makes the abundant water swelling of oat；
（2）The oat impregnated and water are by 1:3 proportions, cover and cook 1-3 hours, and cooking oat grain is shredded, infuse during cooking
Stirring in every ten minutes is primary；
（3）The ripe oat that will be obtained, is rolled into Oats paste (a kind of food) by dry pan；
（4）In Oats paste (a kind of food), the 0.4-1% alpha-amylase of Oats paste (a kind of food) weight is added, after 55-68 DEG C of enzymatic hydrolysis 8-12h, by boiling
Boiling stops enzymolysis process；
（5）By the Oats paste (a kind of food) of enzymatic hydrolysis, it is inoculated with the comprehensive yeast fermentation 1d, fermentation temperature 20-38 of 1%-1.5% of Oats paste (a kind of food) weight
℃；
（6）Oats paste (a kind of food) after fermentation is through homogenizer homogeneous；
（7）100 parts of Oats paste (a kind of food) after taking homogeneous, 60-100 parts of sucrose syrup, 1-1.5 parts of vanilla, 10-20 parts of fructus lycii, osmanthus
Meat 20-25 parts of circle, 10-20 parts of adlay, 0.1-1 parts of salt, after stirring plus 50-90 parts of boilings are boiled, and are stirred during cooking
It mixes, the evaporation of object moisture content to be mixed part in after athero- semi-fluid state, heat and be cooled to room temperature by stopping；
（8）Take 100 parts of steps（7）In mixture after cooling, be added apple butter 30-60 parts, 30-60 parts of banana puree, lemon juice
20-25 parts, 15-20 parts of Cranberry Juice Cocktail stir evenly；Potassium sorbate and sodium benzoate stirring are added after uniformly, are uniformly mixed；
（9）By step（8）Mixture be fitted into container, through pasteurize, heat the mixture to 68-70 DEG C, and keep this
10 DEG C are cooled to after temperature 25-30min, is made.
2. the preparation method that the fruity bread according to claim 1 based on oat smears sauce, it is characterised in that：
Step（7）The proportion of the mixture is：100 parts of Oats paste (a kind of food) after taking homogeneous, 80 parts of sucrose syrup, vanilla 1
Part, 15 parts of fructus lycii, 22 parts of longan pulp, 15 parts of adlay, 0.5 part of salt, after stirring plus 70 parts of boilings are boiled.
3. the preparation method that the fruity bread according to claim 1 based on oat smears sauce, it is characterised in that：
Step（8）The proportion of the mixture is：Take 100 parts of steps（7）In mixture after cooling, be added apple butter 15
Part, 45 parts of banana puree, 22 parts of lemon juice, 16 parts of Cranberry Juice Cocktail stir evenly；
The additional amount of the potassium sorbate and sodium benzoate is：Every part of mixture adds 0.0001-0.001 parts of potassium sorbates,
0.0001-0.0005 parts of sodium benzoates.
4. any one of -3 preparation methods fruity bread obtained based on oat smears sauce according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810530911.3A CN108850940A (en) | 2018-05-29 | 2018-05-29 | A kind of fruity bread based on oat smears the preparation method of sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810530911.3A CN108850940A (en) | 2018-05-29 | 2018-05-29 | A kind of fruity bread based on oat smears the preparation method of sauce |
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| CN108850940A true CN108850940A (en) | 2018-11-23 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
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| KR20040063724A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional jam |
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN105995812A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Grape jam and preparation method thereof |
-
2018
- 2018-05-29 CN CN201810530911.3A patent/CN108850940A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040063724A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional jam |
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN105995812A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Grape jam and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
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Application publication date: 20181123 |
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