CN110074363A - 一种营养山药复合粉及其制备方法 - Google Patents
一种营养山药复合粉及其制备方法 Download PDFInfo
- Publication number
- CN110074363A CN110074363A CN201910422693.6A CN201910422693A CN110074363A CN 110074363 A CN110074363 A CN 110074363A CN 201910422693 A CN201910422693 A CN 201910422693A CN 110074363 A CN110074363 A CN 110074363A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- composite powder
- parts
- raw material
- nutritional
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 86
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 63
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 63
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 63
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 63
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 57
- 239000002131 composite material Substances 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 52
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 52
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 52
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 52
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 52
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 52
- 235000013312 flour Nutrition 0.000 claims abstract description 46
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- -1 compound calcium carbonate Chemical class 0.000 claims abstract description 26
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 15
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical class CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 claims description 15
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 235000021342 arachidonic acid Nutrition 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims 1
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 abstract description 28
- 235000020669 docosahexaenoic acid Nutrition 0.000 abstract description 21
- 229940090949 docosahexaenoic acid Drugs 0.000 abstract description 14
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 7
- 230000000996 additive effect Effects 0.000 abstract description 7
- 208000027418 Wounds and injury Diseases 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 4
- 208000014674 injury Diseases 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 18
- 235000021552 granulated sugar Nutrition 0.000 description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 7
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 229940114079 arachidonic acid Drugs 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000004958 brain cell Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000018823 dietary intake Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本申请实施例提供一种营养山药复合粉及其制备方法,涉及山药制品领域。本申请实施例的营养山药复合粉的原料按照质量份数计包括:山药粉655‑750份、复合水果粉150‑270份、甜味剂60‑80份、复配碳酸钙5‑10份,以及二十二碳六烯酸1‑2.5份,其中,原料中山药粉的质量含量在65%以上;营养山药复合粉的制备方法是将原料混合均匀。营养山药复合粉的山药含量高,营养丰富;且不含对身体有伤害的添加剂,老少皆宜。
Description
技术领域
本申请涉及山药制品领域,具体而言,涉及一种营养山药复合粉及其制备方法。
背景技术
山药不但是具有滋补保健功效的食用佳品,而且还是一种常用的药材,具有药食两用价值。目前国内对于山药加工应用的制品主要有山药饮料、山药酸奶、山药冰淇淋、山药罐头等。
但是现有的山药制品中多含稳定剂(比如卡拉胶、黄原胶、单甘脂)、增稠剂(比如果胶)、酸度调节剂(比如柠檬酸)、食品用香料等不适宜儿童、老年人食用的添加剂。而且现有的山药制品中山药含量并不是很高,质量分数最多为20%,营养含量较低,难以满足人体的营养需求。例如,山药饮料中主要为水,仅含有少量山药粉,且添加了用于延长保质期,改善风味,组织状态等的添加剂。按每100g山药粉中含蛋白质9.2g、脂肪1g、钙62mg、铁0.4mg、锌0.95mg,若每天喝200mL的山药饮料(假设其中山药粉的质量分数为20%),则摄入的营养物质的量分别为:蛋白质3.68g、脂肪0.4g、钙24.8mg、铁0.16mg、锌0.38mg,远不及中国居民膳食参考摄入量中推荐的蛋白质60g、脂肪4.6g、钙1000mg、铁12mg、锌7.5mg。
发明内容
本申请实施例的目的在于提供一种营养山药复合粉及其制备方法,山药含量高,营养丰富;且不含对身体有伤害的添加剂,老少皆宜。
第一方面,本申请实施例提供了一种营养山药复合粉,按照质量份数计,原料包括:
原料中山药粉的质量含量在65%以上。
在上述技术方案中,营养山药复合粉的主要原料是山药粉,山药粉含量占65%以上,大大提高了食用摄入山药粉的量,并添加了复合水果粉、甜味剂、复配碳酸钙、二十二碳六烯酸(DHA),不含任何对身体有伤害的添加剂,各原料的功效如下:
山药粉富含蛋白质、皂甙、黏质多糖等,可以健脾胃、止泻利、滋肾益精;山药粉还含膳食纤维,脂肪含量低,可以增加饱腹感、降血糖,有效阻止血脂在血管壁的沉淀,预防心血疾病;山药粉还含有氨基酸、胆碱、淀粉、糖蛋白、维生素C,能够增强人体免疫能力,有助于提高人的记忆力,还有抗肿瘤,延缓衰老和抗氧化等功能。
在山药粉的基础上,添加了复合水果粉,补充维生素含量;添加了甜味剂,改善口感;添加了复配碳酸钙,补充钙含量,强健骨骼;添加了二十二碳六烯酸(DHA),抑制发炎,降低血脂肪,预防心脏血管疾病,使剩下的脑细胞活化,提高记忆力,改善老人痴呆。
另外,本申请采用的各原料本身均具有良好的稳定性,不易挥发、吸湿等,各原料混合形成的成品为粉状,含水量极低,稳定性良好,容易保存,无需添加稳定剂、防腐剂等对人体有害添加剂。
因此,本申请的营养山药复合粉的主要原料是山药粉,增加膳食摄入山药粉的量,摄入人体的营养丰富,提高了身体免疫力;并添加了复合水果粉、甜味剂、复配碳酸钙、二十二碳六烯酸(DHA),不仅能补充维生素、钙,同时还能促进脑细胞活化,提高人体记忆力,改善老年人痴呆。
在一种可能的实现方式中,按照质量份数计,原料包括:
在上述技术方案中,按照上述原料配比形成的营养山药复合粉的口感好,营养丰富,尤其适合老年人食用,可以改善老年痴呆。
在一种可能的实现方式中,原料中山药粉的质量含量为70%-75%。
在上述技术方案中,增加了膳食摄入山药粉的量,对山药的利用效果好,营养丰富。
在一种可能的实现方式中,每1kg复合水果粉来自于5.5-6kg新鲜水果制得的4-4.5kg、12-12.5Brix的单倍浓缩果汁或果浆。
在上述技术方案中,复合水果粉所含水果成分含量高,从而保证添加该复合水果粉的成品中维生素的含量。
在一种可能的实现方式中,甜味剂包含至少选自白砂糖、绵白糖、木糖醇和蜂蜜粉组成的组中的至少一种。
在上述技术方案中,添加甜味剂不仅有利于提高食品的感官、风味、口感等要素,有些甜味剂还能够增强成品的营养成分,比如木糖醇和蜂蜜粉。
在一种可能的实现方式中,复配碳酸钙包括碳酸钙、维生素C和乳糖,且碳酸钙、维生素C和乳糖的质量比为70-100:1-2:2-5。
在上述技术方案中,碳酸钙和维生素C、乳糖按照一定配比组成的复配碳酸钙,不仅钙含量高,而且碳酸钙与维生素C、乳糖联用,还能促进钙吸收,改善口感。
在一种可能的实现方式中,按照质量份数计,原料还包括1-2.5份花生四烯酸。
在上述技术方案中,花生四烯酸(ARA)能够增强二十二碳六烯酸(DHA)的作用,降低血脂肪,使脑细胞活化。
第二方面,本申请实施例提供了一种第一方面提供的营养山药复合粉的制备方法,将原料混合均匀。
在上述技术方案中,各原料几乎都为粉状,将各原料混合均匀就能形成粉状的成品。
在一种可能的实现方式中,其包括以下步骤:
将复合水果粉与复配碳酸钙混匀得第一混料,将甜味剂和二十二碳六烯酸混匀得第二混料;
将第一混料和第二混料混匀,再与山药粉混匀。
在上述技术方案中,采用逐步混匀的方法,先将含量占比较少的原料两两混匀,再将两两混合后的原料混合在一起,最后与含量占比较大的山药粉混匀,就可以得到完全混匀的成品,容易保存,不易吸潮、结块。
具体实施方式
为使本申请实施例的目的、技术方案和优点更加清楚,下面将对本申请实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
下面对本申请实施例的营养山药复合粉及其制备方法进行具体说明。
本申请实施例提供了一种营养山药复合粉,按照质量份数计,原料包括:山药粉655-750份、复合水果粉150-270份、甜味剂60-80份、复配碳酸钙5-10份,以及二十二碳六烯酸1-2.5份,其中,原料中山药粉的质量含量在65%以上。示例性地,原料按质量份数计包括:山药粉655份、660份、670份、680份、690份、700份、710份、720份、730份、740份或750份,或前述任意两个相邻数值之间的任一数值份数;复合水果粉150份、160份、170份、180份、190份、200份、210份、220份、230份、240份、250份、260份或270份,或前述任意两个相邻数值之间的任一数值份数;甜味剂60份、65份、70份、75份或80份,或前述任意两个相邻数值之间的任一数值份数;复配碳酸钙5份、6份、7份、8份、9份或10份,或前述任意两个相邻数值之间的任一数值份数;以及二十二碳六烯酸1份、1.5份、2份或2.5份,或前述任意两个相邻数值之间的任一数值份数。同时需满足原料中山药粉的质量含量在65%以上,比如65%、70%或75%。
可选地,原料按照质量份数计包括:山药粉695-720份、复合水果粉200-220份、甜味剂65-70份、复配碳酸钙6.5-10份,以及二十二碳六烯酸1.5-2.1份。
可选地,原料中山药粉的质量含量为70%-75%。示例性地,原料中山药粉的质量含量为70%、71%、72%、73%、74%或75%,或前述任意两个相邻数值之间的任一数值百分数。
由于山药本身具有药食两用的价值,对人体非常有益。本实施例采用的山药粉为食用山药粉,营养山药复合粉中山药粉的质量占比达65%,甚至可达到70%-75%,相较于其他山药制品,大大增加了食用山药粉的量。示例性地,山药粉是将河南省焦作市产的怀参苑铁棍山药,采用喷雾干燥方法制成的山药粉;比如,将山药经过选料、清洗、去皮、切片、护色、预煮、打浆、均质、喷雾干燥,得到山药粉。
本实施例中,每1kg复合水果粉所含水果成分来自于5.5-6kg新鲜水果制得的4-4.5kg、12-12.5Brix的单倍浓缩果汁或果浆,其中所用的水果可以为苹果、芒果、桃子、甜橙、香蕉、橘子、木瓜、菠萝、红葡萄、雪梨、柠檬、草莓、李子、蓝莓和樱桃中的至少三种。示例性地,复合水果粉选用广州合诚实业有限公司生产的复合水果粉,每1kg复合水果粉所含水果成分来自于5.7kg新鲜水果制得的4.2kg、12.1Brix的单倍浓缩果汁或果浆。
本实施例中,甜味剂包含至少选自白砂糖、绵白糖、木糖醇和蜂蜜粉组成的组中的至少一种。比如,选用白砂糖作为甜味剂;或者选用木糖醇作为甜味剂,木糖醇能增加甜味,热量低,适合老年人;或者选用蜂蜜粉作为甜味剂,蜂蜜粉作为甜味剂,不仅营养丰富,而且添加至产品中,不会引起结块。
本实施例中,复配碳酸钙包括碳酸钙、维生素C(抗坏血酸)和乳糖,且碳酸钙、维生素C和乳糖的质量比为70-100:1-2:2-5。可选地,碳酸钙、维生素C和乳糖的质量比为70:1:2,80:1:2,90:1:2或100:1:2。示例性地,复配碳酸钙选用北京金康普食品科技有限公司生产的复配碳酸钙。
本实施例中,二十二碳六烯酸(DHA)同样为粉末原料,比如为DHA微藻粉末,避免DHA油脂直接添加至产品中而引起结块现象。
本实施例中,原料按照质量份数计还可以包括1-2.5份花生四烯酸(ARA)。示例性地,原料按质量份数计还包括:花生四烯酸1份、1.5份、2份或2.5份,或前述任意两个相邻数值之间的任一数值份数。
本实施例中,原料按照质量份数计还可以包括10-50份复合蔬菜粉。
本申请的营养山药复合粉适宜每个年龄段的成人,每天食用约30g(具体可以根据日常饮食情况适当调整),就基本可保证成人每天的营养需求,尤其适合老年人食用,补钙且预防老年痴呆。
本申请实施例还提供了一种上述的营养山药复合粉的制备方法,将原料混合均匀即可,具体可以包括以下步骤:
将复合水果粉与复配碳酸钙混匀得第一混料,将甜味剂和二十二碳六烯酸混匀得第二混料;
将第一混料和第二混料混匀,再与山药粉混匀。
以下结合实施例对本申请的特征和性能作进一步的详细描述。
实施例1
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)取山药粉657.5kg、复合水果粉270kg、白砂糖65kg、复配碳酸钙6.5kg,二十二碳六烯酸(DHA)1kg,在温度25摄氏度、相对湿度50%的环境中,混料25min;
(2)罐装,得到营养山药复合粉。
实施例2
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)取山药粉699.5kg、复合水果粉220kg、白砂糖70kg、复配碳酸钙9.8kg,二十二碳六烯酸(DHA)1kg,在温度25摄氏度、相对湿度50%的环境中,混料25min;
(2)罐装,得到营养山药复合粉。
实施例3
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)取山药粉718.5kg、复合水果粉200kg、白砂糖70kg、复配碳酸钙9.8kg,二十二碳六烯酸(DHA)2.1kg,在温度25摄氏度、相对湿度50%的环境中,混料25min;
(2)罐装,得到营养山药复合粉。
实施例4
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)取山药粉748.5kg、复合水果粉180kg、白砂糖60kg、复配碳酸钙10kg,二十二碳六烯酸(DHA)1.5kg,在温度25摄氏度、相对湿度50%的环境中,混料25min;
(2)罐装,得到营养山药复合粉。
实施例5
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)在温度25摄氏度、相对湿度50%的环境中,取复合水果粉270kg和复配碳酸钙6.5kg混料5min,得第一混料;取白砂糖65kg、二十二碳六烯酸(DHA)1kg混料5min,得第二混料;
(2)将第一混料和第二混料混料5min,再与山药粉657.5kg混料10min;
(3)罐装,得到营养山药复合粉。
实施例6
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)在温度25摄氏度、相对湿度50%的环境中,取复合水果粉220kg和复配碳酸钙9.8kg混料5min,得第一混料;取白砂糖70kg、二十二碳六烯酸(DHA)1kg混料5min,得第二混料;
(2)将第一混料和第二混料混料5min,再与山药粉699.5kg混料10min;
(3)罐装,得到营养山药复合粉。
实施例7
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)在温度25摄氏度、相对湿度50%的环境中,取复合水果粉200kg和复配碳酸钙9.8kg混料5min,得第一混料;取白砂糖70kg和二十二碳六烯酸(DHA)2.1kg混料5min,得第二混料;
(2)将第一混料和第二混料混料5min,再与山药粉718.5kg混料10min;
(3)罐装,得到营养山药复合粉。
实施例8
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)在温度25摄氏度、相对湿度50%的环境中,取复合水果粉180kg和复配碳酸钙10kg混料5min,得第一混料;取白砂糖60kg和二十二碳六烯酸(DHA)1.5kg混料5min,得第二混料;
(2)将第一混料和第二混料混料5min,再与山药粉748.5kg混料10min;
(3)罐装,得到营养山药复合粉。
实施例9
本实施例提供一种营养山药复合粉,其按照以下步骤制得:
(1)取山药粉718kg、复合水果粉200kg、白砂糖70kg、复配碳酸钙9.8kg,二十二碳六烯酸(DHA)1.5kg、花生四烯酸(ARA)1.1kg,在温度25摄氏度、相对湿度50%的环境中,混料25min;
(2)罐装,得到营养山药复合粉。
对比例1
本对比例提供一种山药复合粉,其是取山药粉658.5kg、复合水果粉270kg、白砂糖65kg、复配碳酸钙6.5kg,在温度25摄氏度,相对湿度50%,混料25min;罐装,得到山药复合粉。
以下通过试验对本实施例的产品性能进行检测。
对实施例1-4的产品进行感观评定,方法如下:
取实施例1-4的产品各30g,分别加200ml沸水冲泡搅拌均匀,由20位研究人员组成感观评定小组,对样品的整体风味、口感、甜度、色泽和状态打分,感观评定标准如表1所示,并计算所有研究人员对同一个样品每个项目的平均评分,感观评定结果如表2所示。
表1感观评定标准
表2感观评定结果
产品 | 整体风味 | 口感 | 甜度 | 色泽 | 状态 | 总分 |
实施例1 | 4.8 | 5 | 4.6 | 4.4 | 4.6 | 23.4 |
实施例2 | 4.6 | 4.6 | 4.6 | 4.8 | 4.6 | 23.2 |
实施例3 | 4.6 | 5 | 4.2 | 4.8 | 4.6 | 23.2 |
实施例4 | 4.6 | 4.6 | 4.2 | 4.8 | 4.6 | 22.8 |
由感观评定结果可知:本申请实施例的产品的整体风味、口感、甜度、色泽和状态均表现优异,综合口感佳,适合食用。
综上所述,本申请实施例的营养山药复合粉的山药含量高,营养丰富;且不含对身体有伤害的添加剂,老少皆宜。
以上所述仅为本申请的实施例而已,并不用于限制本申请的保护范围,对于本领域的技术人员来说,本申请可以有各种更改和变化。凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (9)
1.一种营养山药复合粉,其特征在于,按照质量份数计,原料包括:
所述原料中所述山药粉的质量含量在65%以上。
2.根据权利要求1所述的营养山药复合粉,其特征在于,按照质量份数计,原料包括:
3.根据权利要求1所述的营养山药复合粉,其特征在于,所述原料中所述山药粉的质量含量为70%-75%。
4.根据权利要求1所述的营养山药复合粉,其特征在于,每1kg所述复合水果粉来自于5.5-6kg新鲜水果制得的4-4.5kg、12-12.5Brix的单倍浓缩果汁或果浆。
5.根据权利要求1所述的营养山药复合粉,其特征在于,所述甜味剂包含至少选自白砂糖、绵白糖、木糖醇和蜂蜜粉组成的组中的至少一种。
6.根据权利要求1所述的营养山药复合粉,其特征在于,所述复配碳酸钙包括碳酸钙、维生素C和乳糖,且所述碳酸钙、所述维生素C和所述乳糖的质量比为70-100:1-2:2-5。
7.根据权利要求1所述的营养山药复合粉,其特征在于,按照质量份数计,所述原料还包括1-2.5份花生四烯酸。
8.一种如权利要求1至7中任一项所述的营养山药复合粉的制备方法,其特征在于,将所述原料混合均匀。
9.根据权利要求8所述的营养山药复合粉的制备方法,其特征在于,其包括以下步骤:
将所述复合水果粉与所述复配碳酸钙混匀得第一混料,将所述甜味剂和所述二十二碳六烯酸混匀得第二混料;
将所述第一混料和所述第二混料混匀,再与所述山药粉混匀。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910422693.6A CN110074363A (zh) | 2019-05-20 | 2019-05-20 | 一种营养山药复合粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910422693.6A CN110074363A (zh) | 2019-05-20 | 2019-05-20 | 一种营养山药复合粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110074363A true CN110074363A (zh) | 2019-08-02 |
Family
ID=67421062
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910422693.6A Pending CN110074363A (zh) | 2019-05-20 | 2019-05-20 | 一种营养山药复合粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110074363A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401228A (zh) * | 2020-11-12 | 2021-02-26 | 浙江优嘿嘿食品有限公司 | 银耳红豆薏米粉及其制备方法 |
-
2019
- 2019-05-20 CN CN201910422693.6A patent/CN110074363A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401228A (zh) * | 2020-11-12 | 2021-02-26 | 浙江优嘿嘿食品有限公司 | 银耳红豆薏米粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US9131726B2 (en) | Chia seed composition | |
US9987324B2 (en) | Traditional chinese medicine composition and the use thereof | |
CN101394756A (zh) | 具有改善的味觉印象的食品和饮品 | |
CN101647491A (zh) | 含有茶的果粒酸奶及其生产方法 | |
CN103653170A (zh) | 一种水苏糖益生菌固体饮料 | |
CN106343580A (zh) | 一种新型高钙营养蛋白质粉及其制备方法 | |
CN104872283A (zh) | 一种仙人掌多糖酸奶及其制备方法 | |
EP3582628B1 (en) | Iron-fortified food composition | |
CN103844249A (zh) | 一种营养食品及其制备方法 | |
Mudgal et al. | Nutritional composition and value added products of beetroot: A review | |
Shegelman et al. | Supply chain management application in functional food industry | |
CN102273693A (zh) | 一种草莓果肉果汁饮料及其制备方法 | |
CN110074363A (zh) | 一种营养山药复合粉及其制备方法 | |
CN109247569A (zh) | 一种即食便携酵素菌菇汤及其制备方法 | |
CN1082087C (zh) | 低热量营养保健型米酒及其制造方法 | |
US20140120234A1 (en) | Chia seed composition | |
RU2370103C1 (ru) | Способ производства джема из морских водорослей | |
CN102232589A (zh) | 一种草莓果肉果汁醋酸饮料及其制备方法 | |
CN106689370A (zh) | 一种果味酸奶的制备方法 | |
CN110859216A (zh) | 火龙果康养酸奶溶豆及其制备方法 | |
CN105231195A (zh) | 一种以草莓汁为主配剂的营养露及其制备方法 | |
CN111418699A (zh) | 一种运动营养蛋白组合物及其制备方法 | |
RU2717008C1 (ru) | Пищевой функциональный концентрат для приготовления напитка и способ его получения | |
RU2167562C2 (ru) | Сок абрикосовый с мякотью "питательный" | |
JP3523958B2 (ja) | 脂質増加抑制剤 |
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 |