CN109329724A - A kind of mixed grain-rice nutrient breakfast flour and preparation method thereof - Google Patents
A kind of mixed grain-rice nutrient breakfast flour and preparation method thereof Download PDFInfo
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- CN109329724A CN109329724A CN201811154961.2A CN201811154961A CN109329724A CN 109329724 A CN109329724 A CN 109329724A CN 201811154961 A CN201811154961 A CN 201811154961A CN 109329724 A CN109329724 A CN 109329724A
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- 235000021152 breakfast Nutrition 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title description 4
- 239000000203 mixture Substances 0.000 claims abstract description 43
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 244000075850 Avena orientalis Species 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000019713 millet Nutrition 0.000 claims abstract description 9
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 8
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 8
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 230000029087 digestion Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims 2
- 241000209763 Avena sativa Species 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000003213 activating effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000018183 breakfast habits Nutrition 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of mixed grain-rice nutrient breakfast flours, it is related to food processing technology field, including following composition: 2 liang of wheat, 3 liang of barley, 2 liang of oat, 6 liang of quinoa, 4 liang of swordweed, 3 liang of chick-pea, 5 liang of red Semen Coicis, 4 liang of brown rice, 3 liang of millet, the invention also discloses its production methods, mixing stir-bake to yellowish is carried out after wheat, barley, oat, quinoa are weighed, and obtains mixture A；Swordweed, chick-pea, red Semen Coicis, brown rice, millet are mixed and fry black, obtains mixture B；Mixture A is mixed with mixture B, boiling in food steamer is then placed in, obtains mixture C；Mixture C is stir-fried and is then ground, mixture D is obtained；Mixture D is mixed with coarse cereals yeast powder, the present invention makes wheat, beans and rice class material by special process, obtains mixed grain-rice nutrient breakfast flour, instant edible, and five cereals clearing and activating the channels and collaterals is beneficial to health, and better effect is eaten for a long time.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of mixed grain-rice nutrient breakfast flour and preparation method thereof.
Background technique
There is investigation to find, can accomplish that the urban human ratio for adhering to having breakfast daily is only 35.2%, in developed area,
Allegro life, busy work allow city crowd to be easier to ignore the importance of breakfast, considerably increase people and suffer from fertilizer
The probability of the illnesss such as fat, cardiovascular and cerebrovascular.With the rapid development of social economy with the rapid raising of living standard, people are increasingly
Pay attention to health and health care.
Food grains other than rice and wheat has the category feature of " natural, green, nutrition, health ", and can be convenient " drink for eating ", be
Increasingly liked by consumer.Coarse food grain nutrient rich in.As oat is rich in protein；Millet is rich in tryptophan, Hu
Radish element；Beans is rich in high-quality protein；Sorghum is rich in fatty acid and iron abundant；Potato contains carrotene and vitamin C.In addition,
The effect of coarse food grain is also lost weight.If corn also contains a large amount of magnesium, magnesium can reinforce intestinal wall wriggling, promote the excretion of body waste, right
It is highly beneficial in losing weight.
Thick coarse cereals are conducive to diabetes and replace part flour and rice to facilitate diabetic's control blood glucose with thick coarse cereals, study table
Bright, the postprandial blood sugar variation after feeding thick coarse cereals and miscellaneous beans is generally less than wheat and common rice, blood glucose in reduction 24 hours
Fluctuation reduces fasting blood-glucose, insulin secretion is reduced, conducive to the glycemic control of diabetic.
So-called An hour in the morning is worth two in the evening, and breakfast is a most important meal in one day.The energy that breakfast is ingested accounts for human body one day
The 30% of required energy, and breakfast nutritious insufficiency of intake is difficult the supplement in lunch and dinner and returns.Balanced diet, health
Living habit, from daily morning nutrient breakfast habit be everyone daily " necessary " homework！Human body is slept soundly by a night,
Totally, hormone secretion has entered a low ebb, and each organ of brain and body embarrasses for the nutrition of body storage and energy consumption
It cooks a meal without rice, memory function is in blunt state.
It is that ox is added made of main Raw material processing that grain cooling, which refers to cereal such as corn, rice, wheat, oats,
Milk (cold food) slightly boils a moment (warm-served food) with regard to edible breakfast food.The various breakfast flours sold on food products market at present,
Traditional method for production, nutrition such as to be adjusted or taste are used, the mode or condiment of addition seasoning when manufacturing are taken
Mode.Because the raw material nutrition of addition is not complete, it is unable to satisfy the effect of the edible health of needed by human body.
Summary of the invention
The purpose of the present invention is to provide a kind of mixed grain-rice nutrient breakfast flours and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of mixed grain-rice nutrient breakfast flour, including wheat, beans and rice class, wherein wheat is counted as unit of two, including with
Lower composition: 2 liang of wheat, 3 liang of barley, 2 liang of oat, 6 liang of quinoa；Beans is counted as unit of two, including following composition: swordweed 4
Two, 3 liang of chick-pea；Rice class is counted as unit of two, including following composition: 5 liang of red Semen Coicis, 4 liang of brown rice, 3 liang of millet.
As a further solution of the present invention: further including yeast powder.
A kind of production method of mixed grain-rice nutrient breakfast flour, comprising the following steps:
Step 1: mixing after wheat, barley, oat, quinoa are weighed, and then stir-fry stir-bake to yellowish, obtains mixture A；
Step 2: swordweed, chick-pea, red Semen Coicis, brown rice, millet are mixed and it is black up to frying stir-fry, and are mixed
Close object B；
Step 3: mixture A is mixed with mixture B, is then placed in boiling in food steamer and is taken out afterwards for a period of time, is mixed
Close object C；
Step 4: mixture C is stir-fried a period of time, is then ground into powdery using stone mill, is obtained mixture D；
Step 5: mixture D is mixed with coarse cereals yeast powder, is then placed in dry fermentation in steamer and for a period of time, is obtained mixture
E；
Step 6: by the mixture E in steamer using high fire boiling for a period of time up to the mixed grain-rice nutrient breakfast flour.
As a further solution of the present invention: the digestion time in step 3 is 20min.
As a further solution of the present invention: the stir-frying time in step 4 is 5min, digestion time 30min.
As a further solution of the present invention: the fermentation time in step 5 is 3.5h.
As a further solution of the present invention: the digestion time in step 6 is 30min.
Compared with prior art, the beneficial effects of the present invention are: wheat, beans and rice class material are passed through spy by the present invention
Different technique is made, and obtains mixed grain-rice nutrient breakfast flour, instant edible, five cereals clearing and activating the channels and collaterals is beneficial to body
Better effect is eaten for a long time in health.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
A kind of mixed grain-rice nutrient breakfast flour, including wheat, beans and rice class, wherein wheat includes following composition: small
Wheat, barley, oat, quinoa；Beans includes following composition: swordweed, chick-pea；Rice class includes following composition: red Semen Coicis, rough
Rice, millet, further include yeast powder.
It is mixed after 2 liang of wheat, 3 liang of barley, 2 liang of oat, 6 liang of quinoa are weighed, then stir-fry stir-bake to yellowish, is mixed
Object A；4 liang of swordweed, 3 liang of chick-pea, 5 liang of red Semen Coicis, 4 liang of brown rice, 3 liang of millet are mixed and stir-fry until frying
It is black, obtain mixture B；Mixture A is mixed with mixture B, is then placed in food steamer and is taken out after boiling 20min, obtained
Mixture C；Mixture C is stir-fried 5min, powdery is then ground into using stone mill, obtains mixture D；By mixture D and coarse cereals
Yeast powder mixing, is then placed in dry fermentation 3.5h in steamer, obtains mixture E；Mixture E in steamer is used into high fire boiling
30min is up to the mixed grain-rice nutrient breakfast flour.
Mixed grain-rice nutrient breakfast flour obtained by the present invention can directly take after mixing it with water, breakfast flour can also be made steamed bun or
Person's steamed sponge cake, bread etc., mouthfeel is good, and nutritive value is high.Wheat, beans and rice class material are passed through special process by the present invention
It is made, obtains mixed grain-rice nutrient breakfast flour, instant edible, five cereals clearing and activating the channels and collaterals is beneficial to health, long
Phase eating effect is more preferably.
Claims (7)
1. a kind of mixed grain-rice nutrient breakfast flour, which is characterized in that including wheat, beans and rice class, wherein wheat is with two
Unit meter, including following composition: 2 liang of wheat, 3 liang of barley, 2 liang of oat, 6 liang of quinoa；Beans is counted as unit of two, including following
Composition: 4 liang of swordweed, 3 liang of chick-pea；Rice class is counted as unit of two, including following composition: 5 liang of red Semen Coicis, 4 liang of brown rice, millet
3 liang.
2. mixed grain-rice nutrient breakfast flour according to claim 1, which is characterized in that further include yeast powder.
3. a kind of production method of mixed grain-rice nutrient breakfast flour as claimed in claim 1 or 2, which is characterized in that including with
Lower step:
Step 1: mixing after wheat, barley, oat, quinoa are weighed, and then stir-fry stir-bake to yellowish, obtains mixture A；
Step 2: swordweed, chick-pea, red Semen Coicis, brown rice, millet are mixed and it is black up to frying stir-fry, and are mixed
Close object B；
Step 3: mixture A is mixed with mixture B, is then placed in boiling in food steamer and is taken out afterwards for a period of time, is mixed
Close object C；
Step 4: mixture C is stir-fried a period of time, is then ground into powdery using stone mill, is obtained mixture D；
Step 5: mixture D is mixed with coarse cereals yeast powder, is then placed in dry fermentation in steamer and for a period of time, is obtained mixture
E；
Step 6: by the mixture E in steamer using high fire boiling for a period of time up to the mixed grain-rice nutrient breakfast flour.
4. the production method of mixed grain-rice nutrient breakfast flour according to claim 3, which is characterized in that the steaming in step 3
Boiling the time is 20min.
5. the production method of mixed grain-rice nutrient breakfast flour according to claim 3, which is characterized in that turning in step 4
The stir-fry time is 5min, digestion time 30min.
6. the production method of mixed grain-rice nutrient breakfast flour according to claim 3, which is characterized in that the hair in step 5
The ferment time is 3.5h.
7. the production method of mixed grain-rice nutrient breakfast flour according to claim 3, which is characterized in that the steaming in step 6
Boiling the time is 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811154961.2A CN109329724A (en) | 2018-09-30 | 2018-09-30 | A kind of mixed grain-rice nutrient breakfast flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811154961.2A CN109329724A (en) | 2018-09-30 | 2018-09-30 | A kind of mixed grain-rice nutrient breakfast flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329724A true CN109329724A (en) | 2019-02-15 |
Family
ID=65308339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811154961.2A Withdrawn CN109329724A (en) | 2018-09-30 | 2018-09-30 | A kind of mixed grain-rice nutrient breakfast flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329724A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938079A (en) * | 2020-08-21 | 2020-11-17 | 北京明阳华夏科技有限公司 | Breakfast powder and preparation method thereof |
| CN113229433A (en) * | 2021-05-10 | 2021-08-10 | 易广大 | Production method of stomach-invigorating and stomach-nourishing solid beverage |
-
2018
- 2018-09-30 CN CN201811154961.2A patent/CN109329724A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938079A (en) * | 2020-08-21 | 2020-11-17 | 北京明阳华夏科技有限公司 | Breakfast powder and preparation method thereof |
| CN113229433A (en) * | 2021-05-10 | 2021-08-10 | 易广大 | Production method of stomach-invigorating and stomach-nourishing solid beverage |
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Application publication date: 20190215 |
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