CN110140866A - Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof - Google Patents
Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof Download PDFInfo
- Publication number
- CN110140866A CN110140866A CN201910505398.7A CN201910505398A CN110140866A CN 110140866 A CN110140866 A CN 110140866A CN 201910505398 A CN201910505398 A CN 201910505398A CN 110140866 A CN110140866 A CN 110140866A
- Authority
- CN
- China
- Prior art keywords
- powder
- cereal
- raw material
- weight
- rice
- 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 98
- 235000013339 cereals Nutrition 0.000 title claims abstract description 77
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 60
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 60
- 150000001875 compounds Chemical class 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 12
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 239000002131 composite material Substances 0.000 claims abstract description 44
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- 241000209094 Oryza Species 0.000 claims description 65
- 235000007164 Oryza sativa Nutrition 0.000 claims description 65
- 235000009566 rice Nutrition 0.000 claims description 65
- 244000068988 Glycine max Species 0.000 claims description 38
- 235000010469 Glycine max Nutrition 0.000 claims description 38
- 210000001161 mammalian embryo Anatomy 0.000 claims description 38
- 239000002002 slurry Substances 0.000 claims description 33
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 32
- 244000045195 Cicer arietinum Species 0.000 claims description 32
- 240000001417 Vigna umbellata Species 0.000 claims description 31
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 31
- 235000021329 brown rice Nutrition 0.000 claims description 28
- 244000013123 dwarf bean Species 0.000 claims description 26
- 235000021278 navy bean Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 24
- 229920001353 Dextrin Polymers 0.000 claims description 22
- 239000004375 Dextrin Substances 0.000 claims description 22
- 229920001202 Inulin Polymers 0.000 claims description 22
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 22
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 22
- 235000019425 dextrin Nutrition 0.000 claims description 22
- 150000004676 glycans Chemical class 0.000 claims description 22
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 22
- 229940029339 inulin Drugs 0.000 claims description 22
- 229920001282 polysaccharide Polymers 0.000 claims description 22
- 239000005017 polysaccharide Substances 0.000 claims description 22
- 229940013618 stevioside Drugs 0.000 claims description 22
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 22
- 235000019202 steviosides Nutrition 0.000 claims description 22
- 235000015099 wheat brans Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229930189775 mogroside Natural products 0.000 claims description 16
- 238000012545 processing Methods 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 239000000835 fiber Substances 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108010089934 carbohydrase Proteins 0.000 claims description 12
- 229940111205 diastase Drugs 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 238000011282 treatment Methods 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 5
- 238000005422 blasting Methods 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000004880 explosion Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 13
- 229930003944 flavone Natural products 0.000 abstract description 7
- 235000011949 flavones Nutrition 0.000 abstract description 7
- 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 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 150000002213 flavones Chemical class 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000008092 positive effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 238000000034 method Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 244000269722 Thea sinensis Species 0.000 description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 6
- 229930182470 glycoside Natural products 0.000 description 6
- 150000002338 glycosides Chemical class 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 229960004756 ethanol Drugs 0.000 description 4
- 150000002212 flavone derivatives Chemical class 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000002956 ash Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-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
- 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
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of compound brewed powders of the high fine miscellaneous beans of cereal of low sugar, which is characterized in that in parts by weight, raw material includes: 30~40 parts of composite cereal powder；25~35 parts of compound miscellaneous bean powder；10~25 parts of complex additive；3~5 parts of composite sweetener.The smooth low sugar brewed powder fine and smooth, resolvent quality is good of mouthfeel of the present invention, finished product are rich in soluble dietary fiber and flavones, and the prevention of adjusting and diabetes to blood glucose has positive effect.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of compound brewed powder of high fine miscellaneous beans of cereal of low sugar, and be related to
The preparation method of the brewed powder.
Background technique
" paddy beans " combination is that one of the big classical works of China's traditional medicine four Huangdi's Internal Classics propose earliest, is that China is existing
The marrow of generation " supporting vital QI with five kinds of grains " diet structure, it is modern a large number of studies show that, certain bioactive substance in the cereal of single source
Content is lower, and the combination of a variety of paddy beans can act synergistically and play physiologic function jointly.Including oligosaccharide, tocopherol, phenol
Acid etc., " paddy beans " combination diet nutritional ingredient meet the dietary structure needs of modern humans, i.e. high protein, high microsteping and low fat
Fat, low sugar.
Although domestic market has emerged part low sugar, fiber diet, through retrieving, it is with brown rice and bitter-buckwheat embryo rice
In terms of base-material is processed into the type brewed powder, there has been no relevant reports.
Chinese patent CN201010622507.2 (publication number 102106498A) provides a kind of weight losing meal-replacing powder, main
It is formed with functional component: protein substance, functional sugar part, water-soluble cereals dietary fiber, soluble fruit class diet
Fiber, water-soluble greengrocery dietary fiber, vitamin packet, minerals packet and fragrance.Although it is more to cover nutrient categories,
Its nutrient still fails to take into account other nutrients of essential fatty acid and cereal.
Comprehensive analysis in the market product and related patents technology it can be found that there is portioned product in the comprehensive side of nutrient
Take into account not in place, Shortcomings the considerations of for convenient property in face.In addition, some are saved, in the processing storage and transportation of product for meal
Also there is certain deficiency in terms of full abdomen and in terms of multiple tastes.
Summary of the invention
Present invention aim to address existing market low sugar, high fine classes to reconstitute the technologies such as product category is single, mouthfeel is bad
Problem makes full use of " paddy beans " to combine unique nutritive value, provides compound brewed powder of a kind of low sugar height fibre and preparation method thereof.
In order to achieve the above object, the present invention provides a kind of compound brewed powder of the high fine miscellaneous beans of cereal of low sugar, feature exists
In in parts by weight, raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 18-25:10-15:5-9；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red
The weight ratio of beans and navy bean is 15-19:5-8:2-4；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro
Wheat bran powder and soybean soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight
Amount is than being 30-45:10-20:10-15:1-4；The raw material of the composite sweetener includes stevioside, mogroside, oligomeric fruit
Sugar and xylo-oligosaccharide, stevioside, mogroside, oligofructose and xylo-oligosaccharide weight ratio be 15-25:12-18:2-5:1-
3。
Preferably, in parts by weight, the raw material of the compound brewed powder of the miscellaneous beans of the cereal includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 24:10:8；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 19:7:2；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 45:10:15:
2；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 15:12:2:1.
Preferably, in parts by weight, the raw material of the compound brewed powder of the miscellaneous beans of the cereal includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 22:12:5；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 15:5:3；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 40:15:15:
4；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 18:15:5:3.
Preferably, in parts by weight, the raw material of the compound brewed powder of the miscellaneous beans of the cereal includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 18:15:9；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 17:7:4；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 30:20:10:
1；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 25:18:2:1.
The present invention also provides the preparation methods of the compound brewed powder of the high fine miscellaneous beans of cereal of above-mentioned low sugar, which is characterized in that
Include:
Step 1: equably spraying fiber softening solution to bitter-buckwheat embryo rice, the fiber softening solution is quality percentage
Number is the sodium carbonate liquor (soda solution) of 1-3%, and weight is the 10%~12% of bitter-buckwheat embryo rice, softens 25min-35min,
The bitter-buckwheat embryo rice after softening is mixed with glutinous rice and brown rice in proportion, and temperature be 100~120 DEG C, pressure be 1.2~
In the water vapour of 1.8MPa, Steam explosion treatment is carried out, is held time as 150~200s, the cereal after obtaining steam blasting,
Dry 12~20min, the composite cereal after drying crushed 200 meshes, obtain composite cereal under 1.2~1.4W/g of microwave power
Powder；
Step 2: chick-pea, red bean and navy bean being placed in 12~16h of freezing in -15~-25 DEG C of refrigerator, put after taking-up
Enter baking oven, 4~6h is dried at 55~65 DEG C；Chick-pea Jing Guo freezing processing, navy bean, red bean are immersed into 35~45 DEG C of temperature
1.5~2h is impregnated in water, 15~20min of boiling after draining away the water obtains clinker after outdoor room temperature cooling, then carries out low temperature
Baking processing, temperature are maintained at 70~85 DEG C, and the time is 5~10min.200 meshes are smashed it through, is uniformly mixed, obtains compound
Miscellaneous bean powder；
Step 3: by the composite cereal powder cured and compound miscellaneous bean powder and distilled water with the solid and liquid weight ratio of 1:12~15
Example is uniformly mixed, and is heated to 65~70 DEG C, is heated while stirring, and is kept 10~15min, is obtained being gelatinized the miscellaneous soya-bean milk of complete cereal
Liquid will be gelatinized the miscellaneous soybean milk liquid of complete cereal and sieve with 100 mesh sieve, and be cooled to 45~60 DEG C, and adjustment pH is 3.5~4.0, and slurry is added
The cellulase of liquid weight 0.1~0.2% digests 120~180min, is warming up to 55~65 DEG C, be added slurry weight 0.1~
0.2% mesophilicα-diastase digests 120~180min, and adjustment pH is 3.0~5.5, and adjustment temperature is 58~65 DEG C, and slurry is added
The carbohydrase of liquid weight 0.15~0.25% is warming up to 100~120 DEG C of progress destroy the enzyme treatments after digesting 6~8h, and by pH tune
To neutrality；
Step 4: the miscellaneous soybean milk liquid of the cereal digested being cooled to 60~65 DEG C, the homogeneous 10 under the pressure of 35~45MPa
~15min, then second homogenate is carried out under the pressure of 75~85MPa, homogenizing time is 5~10min, obtains homogenizing fluid；
Step 5: material being carried out under conditions of vacuum degree is -0.03~-0.05MPa, 100~120 DEG C of inlet air temperature
Low temperature spray drying processing, 2~4s of drying time, then with deployed complex additive in proportion, composite sweetener stirring
Machine is uniformly mixed to get finished product.
Preferably, the additional amount of the step 3 cellulase is the 0.1% of slurry weight, and enzymolysis time is
180min, the additional amount of mesophilicα-diastase are the 0.2% of slurry weight, enzymolysis time 120min, the additional amount of carbohydrase
It is the 0.25% of slurry weight, enzymolysis time 6h.
Preferably, the additional amount of the step 3 cellulase is the 0.15% of slurry weight, and enzymolysis time is
150min, the additional amount of mesophilicα-diastase are the 0.15% of slurry weight, enzymolysis time 150min, the additional amount of carbohydrase
It is the 0.15% of slurry weight, enzymolysis time 8h.
Preferably, the additional amount of the step 3 cellulase is the 0.2% of slurry weight, and enzymolysis time is
120min, the additional amount of mesophilicα-diastase are the 0.1% of slurry weight, enzymolysis time 180min, the additional amount of carbohydrase
It is the 0.2% of slurry weight, enzymolysis time 7h.
Compared with prior art, the beneficial effects of the present invention are:
The advantages of paddy beans combination dietary fiber can integrate single source dietary fiber, content is high, and physical characteristic is good, more
It is suitable for the effect for playing its physicochemical property, may has in human body and preferably play physiological function, such as reducing blood sugar and blood fat,
The present invention gives full play to this nutritive peculiarity, will be enriched in the food of functional nutrient ingredient, hypoglycemia patient, high dietary-fiber
Product raw material compounding, complex additive keep composition property of the invention more stable, are conducive to the performance of its blood sugar decreasing effect, finished product
Rich in soluble dietary fiber and flavones, nutrition is comprehensive, the smooth exquisiteness of mouthfeel, and resolvent quality is good, convenient health, can substitute
Dinner is edible, can solve the problem of that the fast diet of people's rhythm of life is irregular, not in time, meets modern allegro life need
It asks, the prevention of adjusting and diabetes to blood glucose has positive effect.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Used each raw material is commercial product in following embodiment.
Mesophilicα-diastase: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, article No. are as follows: 31843039308 are purchased from；Cellulose
Enzyme: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, article No. are as follows: 31628723151 are purchased from；Carbohydrase: it is raw to be purchased from Cangzhou summer Sheng enzyme
Object Technology Co., Ltd., article No. are as follows: 15058901279；
Soluble dietary fibre content measuring method of the invention: it is surveyed using enzymatic gravimetric method in GB 5009.88-2014
It is fixed.
Study of Flavonoids Determination in Soya of the invention with reference to Dong Jing (Dong Jing, Zhang Yan, Cao Zhaoru, Li Zhiying quinoa general flavone
Ultrasonic extraction method and antioxidant activity [J] Jiangsu's agriculture science, 2015,43 (04): 267-269.) method measurement.It has
Steps are as follows for body: it weighs finished product brewed powder 2g and is placed in 100mL conical flask, be added 80mL80% ethanol solution, 240w, at 50 DEG C
Ultrasonic extraction 30min is settled in 100mL volumetric flask with 80% ethanol solution, is filtered, as prepare liquid.Precision weighs drying
Rutin sophorin standard items 0.0202g to permanent quality is placed in a beaker, and is dissolved with a small amount of dehydrated alcohol, and with 80% ethanol solution
Constant volume shakes up in 100mL volumetric flask.It is accurate to draw standard sample 0,0.2,0.4,0.6,0.8,1mL, it is respectively placed in 10mL ratio
In colour tube, 5%Al (NO is added3)31mL is shaken up with 80% ethanol solution constant volume, stands 5min.Extinction is measured at 405nm
Degree.When rutin sophorin concentration range is 4.04~20.2 μ g/mL, there is good linear relationship with absorbance, obtain regression equation: D
=0.034 3C+0.010 2, r2=0.999, the accurate extracting solution 0.5ml measured after dilution are measured by the method for standard curve
Its absorbance.Flavones yield (W) calculation formula is as follows:
W=V/ (f × m × 1 000) × 100%.
In formula: V is extracting solution total volume, and f is extension rate, and m is sample gross mass.
The measuring method of eGI value of the invention is referring to Englyst (Englyst H N, Kingman S M, Cummings J
H.Classification and measurement of nutritionally important starch fractions
[J] .European Journal of Clinical Nutrition, 1992,46 (2): 33-50.) method in vitro test and Goni
(Goni I,Garcia-A A,Saura-C F.A starch hydrolysis procedure to estimate
Glycemic index [J] .Nutrition Research, 1997,17 (3): 427-437.) method measurement.It is specifically walked
Rapid as follows: precise can be using the sample of carbohydrate in testing tube containing 500mg, and it includes pig pancreas alphalise starch that 1mL, which is added,
5mL pepsin suspension (2500U/mL) is added after 15~20s in the human saliva of enzyme (290U/mL), and mixture shakes at 37 DEG C
It swings and incubates 30min in water-bath, neutralized with the sodium hydroxide of 5mL0.02mol/L, the acetic acid of 25mL 0.2mol/L is then added
Sodium buffer is added 5mL pancreatin (1800U/mL), and continuation incubates in 37 DEG C of shaking bath pots.In 20,30,60,90,120,
180min takes 1mL hydrolyzate respectively, and boiling water bath enzyme deactivation measures its glucose content with Iron mud and calculates by formula (2)
Carbohydrate inversion rate.With glucose as a standard reference substance calculates sample eGI, all equal replications 3 of data by formula (3)
It is secondary.
A. determination of moisture: quickly moisture teller measures.
B. crude protein content measures: adopting instrument surely according to GB 5009.5-2016 and is measured using adopting.
C. the measurement of crude fat content: adopting extraction process using rope, and specific tool is made referring to GB 5009.6-2016.
D. the measurement of dietary fiber content: referring to GB 5009.88-2014.
E. the measurement of content of ashes: referring to GB 5009.4-2016.
F. carbohydrate content can be utilized: is calculated by formula (1).
ACH=100-P-F-DF-A... (1)
In formula:
ACH --- using carbohydrate content (butt), %；
P --- protein content (butt), %；
F --- fat content (butt), %；
DF --- dietary fiber content (butt), %；
A --- content of ashes (butt), %.
CH=(G × 0.9)/500 × 100% ... (2)
EGI=0.549 × (AUC/AUSC) × 100+39.71 ... (3)
In formula:
CH --- carbohydrate inversion rate, %；
G --- glucose release in hydrolyzate, mg；
EGI --- estimation glycemic index；
AUC --- treatments of the sample area under the curve；
AUSC --- glucose digests area under the curve.
Embodiment 1
A kind of compound brewed powder of high fine miscellaneous beans of cereal of low sugar, in parts by weight, raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 24:10:8；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 19:7:2；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 45:10:15:
2；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 15:12:2:1.
The high fine compound brewed powder of the miscellaneous beans of cereal of the low sugar is prepared by a method comprising the following steps:
A. prepared by composite cereal powder
Fiber softening solution uniformly is sprayed to bitter-buckwheat embryo rice, fiber softening solution is the carbon that mass percent is 2%
Acid sodium solution, weight be bitter-buckwheat embryo rice 10%, soften 35min, in proportion by after softening bitter-buckwheat embryo rice and glutinous rice and
Brown rice mixing, and in the water vapour that temperature is 120 DEG C, pressure is 1.2MPa, carries out Steam explosion treatment, hold time for
150s, the cereal after obtaining steam blasting, dry 20min, the composite cereal after drying crushed at microwave power 1.2W/g
200 meshes, for use.
B. compound miscellaneous bean powder preparation
Fresh chick-pea, red bean, navy bean are placed in -20 DEG C of refrigerator and freeze 16h, baking oven is put into after taking-up, 65
4h is dried at DEG C.
Chick-pea Jing Guo freezing processing, navy bean, red bean are immersed and impregnate 1.5~2h in about 40 DEG C of warm water, is drained the water
15~20min of boiling, obtains clinker after (25 DEG C) coolings of outdoor room temperature after point, then carries out low temperature baking processing, and temperature is protected
It holds at 70 DEG C, time 10min.200 meshes are smashed it through, are uniformly mixed spare.
C. it digests
The composite cereal powder cured and compound miscellaneous bean powder and distilled water are uniformly mixed with the solid and liquid weight ratio of 1:12,
65 DEG C are heated to, is heated while stirring, 15min is kept, obtains being gelatinized the miscellaneous soybean milk liquid of complete cereal, it is miscellaneous to be gelatinized complete cereal
Soybean milk liquid sieves with 100 mesh sieve, and is cooled to 45~60 DEG C, and adjustment pH is 3.5~4.0, and the cellulase of slurry weight 0.1% is added
(10000U/g) digests 180min, is warming up to 55~65 DEG C, and the mesophilicα-diastase (3000U/g) of slurry weight 0.2% is added
120min is digested, adjustment pH is 3.0~5.5, and adjustment temperature is 58~65 DEG C, and the carbohydrase of slurry weight 0.25% is added
(100000U/g) is warming up to 100~120 DEG C of progress destroy the enzyme treatments, and pH is adjusted to neutrality after digesting 6h.
D. homogeneous
The miscellaneous soybean milk liquid of the cereal digested is cooled to 60~65 DEG C, the homogeneous 15min under the pressure of 35MPa, then
Second homogenate is carried out under the pressure of 85MPa, homogenizing time 5min obtains homogenizing fluid.
E. low temperature spray drying
Low temperature spray drying processing is carried out to material under conditions of vacuum degree is -0.04MPa, 110 DEG C of inlet air temperature, is done
Dry 2~4s of time, then be uniformly mixed with deployed complex additive in proportion, composite sweetener with blender to get finished product.
The compound brewed powder of the high fine miscellaneous beans of cereal of the low sugar of the present embodiment, through detecting, soluble dietary fibre content is
5.35%, general flavone content 95.32mg/100g, eGI value is 52.79.
Embodiment 2
A kind of compound brewed powder of high fine miscellaneous beans of cereal of low sugar, in parts by weight, raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 24:10:8；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 19:7:2；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 45:10:15:
2；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 15:12:2:1.
The high fine compound brewed powder of the miscellaneous beans of cereal of the low sugar is prepared by a method comprising the following steps:
A. prepared by composite cereal powder
Fiber softening solution uniformly is sprayed to bitter-buckwheat embryo rice, fiber softening solution is the carbon that mass percent is 3%
Acid sodium solution, weight are the 12% of bitter-buckwheat embryo rice.Soften 25min, in proportion by after softening bitter-buckwheat embryo rice and glutinous rice and
Brown rice mixing, and in the water vapour that temperature is 100 DEG C, pressure is 1.8MPa, carries out Steam explosion treatment, hold time for
180s, the cereal after obtaining steam blasting, dry 12min, the composite cereal after drying crushed at microwave power 1.4W/g
200 meshes, for use.
B. compound miscellaneous bean powder preparation
Fresh chick-pea, red bean, navy bean, which are placed in -20 DEG C of refrigerator, freezes 12h, baking oven is put into after taking-up, at 55 DEG C
Lower drying 4h.
Chick-pea Jing Guo freezing processing, navy bean, red bean are immersed and impregnate 1.5~2h in about 40 DEG C of warm water, is drained the water
15~20min of boiling, obtains clinker after outdoor room temperature cooling after point, then carries out low temperature baking processing, and temperature is maintained at 85
DEG C, time 5min.200 meshes are smashed it through, are uniformly mixed spare.
C. it digests
The composite cereal powder cured and compound miscellaneous bean powder and distilled water are uniformly mixed with the solid and liquid weight ratio of 1:15,
65 DEG C are heated to, is heated while stirring, 10min is kept, obtains being gelatinized the miscellaneous soybean milk liquid of complete cereal, it is gelatinized complete cereal
Miscellaneous soybean milk liquid sieves with 100 mesh sieve, and is cooled to 45~60 DEG C, and adjustment pH is 3.5~4.0, and the fiber of slurry weight 0.15% is added
Plain enzyme (10000U/g) digests 150min, is warming up to 55~65 DEG C, and the mesophilicα-diastase of slurry weight 0.15% is added
(3000U/g) digests 150min, and adjustment pH is 3.0~5.5, and adjustment temperature is 58~65 DEG C, and slurry weight 0.15% is added
Carbohydrase (100000U/g) is warming up to 100~120 DEG C of progress destroy the enzyme treatments, and pH is adjusted to neutrality after digesting 8h.
D. homogeneous
The miscellaneous soybean milk liquid of the cereal digested is cooled to 60~65 DEG C, the homogeneous 10min under the pressure of 45MPa, then
Second homogenate is carried out under the pressure of 75MPa, homogenizing time 10min obtains homogenizing fluid.
E. low temperature spray drying
Low temperature spray drying processing is carried out to material under conditions of vacuum degree -0.04MPa, 100 DEG C of inlet air temperature, it is dry
2~4s of time, then be uniformly mixed with deployed complex additive in proportion, composite sweetener with blender to get finished product.
The compound brewed powder of the high fine miscellaneous beans of cereal of the low sugar of the present embodiment, through detecting, soluble dietary fibre content is
5.12%, general flavone content 93.67mg/100g, eGI value is 54.23.
Embodiment 3
A kind of compound brewed powder of high fine miscellaneous beans of cereal of low sugar, in parts by weight, raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, glutinous rice, brown rice, bitter-buckwheat embryo rice
Weight ratio is 18:15:9；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and Bai Yun
The weight ratio of beans is 17:7:4；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat bran powder and soybean can
Soluble polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 30:20:10:
1；The raw material of the composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, Siraitia grosvenorii
The weight ratio of sweet tea glycosides, oligofructose and xylo-oligosaccharide is 25:18:2:1.
The high fine compound brewed powder of the miscellaneous beans of cereal of the low sugar is prepared by a method comprising the following steps:
A. prepared by composite cereal powder
Fiber softening solution uniformly is sprayed to bitter-buckwheat embryo rice, fiber softening solution is the carbon that mass percent is 1%
Acid sodium solution, weight are the 11% of bitter-buckwheat embryo rice.Soften 30min, in proportion by after softening bitter-buckwheat embryo rice and glutinous rice and
Brown rice mixing, and in the water vapour that temperature is 110 DEG C, pressure is 1.5MPa, carries out Steam explosion treatment, hold time for
200s, the cereal after obtaining steam blasting, dry 16min, the composite cereal after drying crushed at microwave power 1.3W/g
200 meshes, for use.
B. compound miscellaneous bean powder preparation
Fresh chick-pea, red bean, navy bean, which are placed in -20 DEG C of refrigerator, freezes 15h, baking oven is put into after taking-up, at 60 DEG C
Lower drying 5h.
Chick-pea Jing Guo freezing processing, navy bean, red bean are immersed and impregnate 1.5~2h in about 40 DEG C of warm water, is drained the water
15~20min of boiling, obtains clinker after outdoor room temperature cooling after point, then carries out low temperature baking processing, and temperature is maintained at 75
DEG C, time 8min.200 meshes are smashed it through, are uniformly mixed spare.
C. it digests
The composite cereal powder cured and compound miscellaneous bean powder and distilled water are uniformly mixed with the solid and liquid weight ratio of 1:13,
70 DEG C are heated to, is heated while stirring, 10min is kept, obtains being gelatinized the miscellaneous soybean milk liquid of complete cereal, it is miscellaneous to be gelatinized complete cereal
Soybean milk liquid sieves with 100 mesh sieve, and is cooled to 45~60 DEG C, and adjustment pH is 3.5~4.0, and the cellulase of slurry weight 0.2% is added
(10000U/g) digests 120min, is warming up to 55~65 DEG C, and the mesophilicα-diastase (3000U/g) of slurry weight 0.1% is added
180min is digested, adjustment pH is 3.0~5.5, and adjustment temperature is 58~65 DEG C, and the carbohydrase of slurry weight 0.2% is added
(100000U/g) is warming up to 100~120 DEG C of progress destroy the enzyme treatments, and pH is adjusted to neutrality after digesting 7h.
D. homogeneous
The miscellaneous soybean milk liquid of the cereal digested is cooled to 60~65 DEG C, the homogeneous 12min under the pressure of 40MPa, then
Second homogenate is carried out under the pressure of 80MPa, homogenizing time 8min obtains homogenizing fluid.
E. low temperature spray drying
Low temperature spray drying processing is carried out to material under conditions of vacuum degree -0.03MPa, 120 DEG C of inlet air temperature, it is dry
2~4s of time, then be uniformly mixed with deployed complex additive in proportion, composite sweetener with blender to get finished product.
The compound brewed powder of the high fine miscellaneous beans of cereal of the low sugar of the present embodiment, through detecting, soluble dietary fibre content is
4.58%, general flavone content 97.53mg/100g, eGI value is 54.86.
Claims (8)
1. a kind of compound brewed powder of the high fine miscellaneous beans of cereal of low sugar, which is characterized in that in parts by weight, raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, the weight of glutinous rice, brown rice, bitter-buckwheat embryo rice
Than for 18-25:10-15:5-9；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and
The weight ratio of navy bean is 15-19:5-8:2-4；The raw material of the complex additive includes resistant dextrin, inulin, ultra micro wheat
Bran powder and soybean soluble polysaccharide, the weight ratio of the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide
For 30-45:10-20:10-15:1-4；The raw material of the composite sweetener include stevioside, mogroside, oligofructose and
Xylo-oligosaccharide, stevioside, mogroside, oligofructose and xylo-oligosaccharide weight ratio be 15-25:12-18:2-5:1-3.
2. the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as described in claim 1, which is characterized in that in parts by weight,
Its raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, the weight of glutinous rice, brown rice, bitter-buckwheat embryo rice
Than for 24:10:8；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and navy bean
Weight ratio is 19:7:2；The raw material of the complex additive includes that resistant dextrin, inulin, ultra micro wheat bran powder and soybean are soluble
Polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 45:10:15:2；Institute
The raw material for stating composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, mogroside,
Oligofructose and the weight ratio of xylo-oligosaccharide are 15:12:2:1.
3. the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as described in claim 1, which is characterized in that in parts by weight,
Its raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, the weight of glutinous rice, brown rice, bitter-buckwheat embryo rice
Than for 22:12:5；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and navy bean
Weight ratio is 15:5:3；The raw material of the complex additive includes that resistant dextrin, inulin, ultra micro wheat bran powder and soybean are soluble
Polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 40:15:15:4；Institute
The raw material for stating composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, mogroside,
Oligofructose and the weight ratio of xylo-oligosaccharide are 18:15:5:3.
4. the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as described in claim 1, which is characterized in that in parts by weight,
Its raw material includes:
The raw material of the composite cereal powder includes glutinous rice, brown rice and bitter-buckwheat embryo rice, the weight of glutinous rice, brown rice, bitter-buckwheat embryo rice
Than for 18:15:9；The raw material of the compound miscellaneous bean powder includes chick-pea, red bean and navy bean, chick-pea, red bean and navy bean
Weight ratio is 17:7:4；The raw material of the complex additive includes that resistant dextrin, inulin, ultra micro wheat bran powder and soybean are soluble
Polysaccharide, the resistant dextrin, inulin, ultra micro wheat bran powder and soybean soluble polysaccharide weight ratio be 30:20:10:1；Institute
The raw material for stating composite sweetener includes stevioside, mogroside, oligofructose and xylo-oligosaccharide, stevioside, mogroside,
Oligofructose and the weight ratio of xylo-oligosaccharide are 25:18:2:1.
5. the preparation method of the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar of any of claims 1-4, feature exist
In, comprising:
Step 1: equably spraying fiber softening solution to bitter-buckwheat embryo rice, the fiber softening solution is that mass percent is
The sodium carbonate liquor of 1-3%, weight are the 10%~12% of bitter-buckwheat embryo rice, soften 25min-35min, after softening in proportion
Bitter-buckwheat embryo rice mixed with glutinous rice and brown rice, and in the water vapour that temperature is 100~120 DEG C, pressure is 1.2~1.8MPa
In, carry out Steam explosion treatment, hold time as 150~200s, the cereal after obtaining steam blasting, microwave power 1.2~
Dry 12~20min, the composite cereal after drying crushed 200 meshes, obtain composite cereal powder under 1.4W/g；
Step 2: chick-pea, red bean and navy bean being placed in 12~16h of freezing in -15~-25 DEG C of refrigerator, baking is put into after taking-up
Case dries 4~6h at 55~65 DEG C；Chick-pea Jing Guo freezing processing, navy bean, red bean are immersed in 35~45 DEG C of warm water
1.5~2h is impregnated, 15~20min of boiling after draining away the water obtains clinker after outdoor room temperature cooling, then carries out low temperature baking
Processing, temperature are maintained at 70~85 DEG C, and the time is 5~10min；200 meshes are smashed it through, is uniformly mixed, obtains compound miscellaneous beans
Powder；
Step 3: the composite cereal powder cured and compound miscellaneous bean powder and distilled water are mixed with the solid and liquid weight ratio of 1:12~15
It closes uniformly, is heated to 65~70 DEG C, heats while stirring, keep 10~15min, obtain being gelatinized the miscellaneous soybean milk liquid of complete cereal,
The miscellaneous soybean milk liquid of complete cereal will be gelatinized to sieve with 100 mesh sieve, be cooled to 45~60 DEG C, adjustment pH is 3.5~4.0, and slurries are added
The cellulase of weight 0.1~0.2% digests 120~180min, is warming up to 55~65 DEG C, be added slurry weight 0.1~
0.2% mesophilicα-diastase digests 120~180min, and adjustment pH is 3.0~5.5, and adjustment temperature is 58~65 DEG C, and slurry is added
The carbohydrase of liquid weight 0.15~0.25% is warming up to 100~120 DEG C of progress destroy the enzyme treatments after digesting 6~8h, and by pH tune
To neutrality；
Step 4: the miscellaneous soybean milk liquid of the cereal digested is cooled to 60~65 DEG C, under the pressure of 35~45MPa homogeneous 10~
15min, then second homogenate is carried out under the pressure of 75~85MPa, homogenizing time is 5~10min, obtains homogenizing fluid；
Step 5: low temperature being carried out to material under conditions of vacuum degree is -0.03~-0.05MPa, 100~120 DEG C of inlet air temperature
Spray drying treatment, 2~4s of drying time, then it is mixed with blender with deployed complex additive in proportion, composite sweetener
It closes uniformly to get finished product.
6. the preparation method of the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as claimed in claim 5, which is characterized in that described
The additional amount of step 3 cellulase is the 0.1% of slurry weight, enzymolysis time 180min, the addition of mesophilicα-diastase
Amount is the 0.2% of slurry weight, enzymolysis time 120min, and the additional amount of carbohydrase is the 0.25% of slurry weight, when enzymatic hydrolysis
Between be 6h.
7. the preparation method of the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as claimed in claim 5, which is characterized in that described
The additional amount of step 3 cellulase is the 0.15% of slurry weight, enzymolysis time 150min, the addition of mesophilicα-diastase
Amount is the 0.15% of slurry weight, enzymolysis time 150min, and the additional amount of carbohydrase is the 0.15% of slurry weight, when enzymatic hydrolysis
Between be 8h.
8. the preparation method of the compound brewed powder of the high fine miscellaneous beans of cereal of low sugar as claimed in claim 5, which is characterized in that described
The additional amount of step 3 cellulase is the 0.2% of slurry weight, enzymolysis time 120min, the addition of mesophilicα-diastase
Amount is the 0.1% of slurry weight, and enzymolysis time 180min, the additional amount of carbohydrase is the 0.2% of slurry weight, enzymolysis time
For 7h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910505398.7A CN110140866A (en) | 2019-06-12 | 2019-06-12 | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910505398.7A CN110140866A (en) | 2019-06-12 | 2019-06-12 | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140866A true CN110140866A (en) | 2019-08-20 |
Family
ID=67591110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910505398.7A Pending CN110140866A (en) | 2019-06-12 | 2019-06-12 | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110140866A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692676A (en) * | 2019-11-01 | 2020-01-17 | 博生众康(厦门)医药生物技术股份有限公司 | Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof |
| CN112826019A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Health-care rice flour |
| CN113575845A (en) * | 2021-08-06 | 2021-11-02 | 安徽过湾农业科技有限公司 | Hericium erinaceus selenium-rich instant cereal powder and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| CN104957536A (en) * | 2015-05-27 | 2015-10-07 | 广东省农业科学院蚕业与农产品加工研究所 | A predigesting-type whole grain nutrition diet and a production method thereof |
| KR20160070518A (en) * | 2014-12-10 | 2016-06-20 | 롯데칠성음료주식회사 | Mixed cereals drink composition and method for preparing the same |
| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN109221903A (en) * | 2018-08-31 | 2019-01-18 | 保龄宝生物股份有限公司 | A kind of auxiliary defaecation and the meal replacement powder of norcholesterol and its preparation method and application |
-
2019
- 2019-06-12 CN CN201910505398.7A patent/CN110140866A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| KR20160070518A (en) * | 2014-12-10 | 2016-06-20 | 롯데칠성음료주식회사 | Mixed cereals drink composition and method for preparing the same |
| CN104957536A (en) * | 2015-05-27 | 2015-10-07 | 广东省农业科学院蚕业与农产品加工研究所 | A predigesting-type whole grain nutrition diet and a production method thereof |
| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN109221903A (en) * | 2018-08-31 | 2019-01-18 | 保龄宝生物股份有限公司 | A kind of auxiliary defaecation and the meal replacement powder of norcholesterol and its preparation method and application |
Non-Patent Citations (2)
| Title |
|---|
| 崔亚楠: "低血糖指数原料（谷物、豆类）及工艺筛选和配方冲调粉的研究", 《中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑》 * |
| 张龙，贡长生，代斌: "《绿色化学》", 31 August 2014 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692676A (en) * | 2019-11-01 | 2020-01-17 | 博生众康(厦门)医药生物技术股份有限公司 | Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof |
| CN112826019A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Health-care rice flour |
| CN113575845A (en) * | 2021-08-06 | 2021-11-02 | 安徽过湾农业科技有限公司 | Hericium erinaceus selenium-rich instant cereal powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Campos‐Vega et al. | Chemical composition and in vitro polysaccharide fermentation of different beans (Phaseolus vulgaris L.) | |
| CN110140866A (en) | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof | |
| CN106942371B (en) | Black cereal yoghourt and preparation method thereof | |
| CN104431741B (en) | Cereal conditioning porridge and making method and application thereof | |
| CN105725006A (en) | Quinoa plant protein beverage and preparation method thereof | |
| CN105707266B (en) | Bamboo shoot edible fiber milk jelly and preparation method thereof | |
| CN102524698B (en) | Method for preparing pumpkin dietary fiber | |
| CN110250399A (en) | A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof | |
| CN108606246A (en) | A kind of full cereal meal replacement powder of corn quinoa and preparation method thereof | |
| CN106234922A (en) | Corn fiber compound powder and application thereof | |
| CN105010993B (en) | Low-glycemic face and preparation method thereof | |
| CN110140860A (en) | Compound brewed powder of a kind of low miscellaneous beans of GI cereal and preparation method thereof | |
| WO2022033546A1 (en) | Cereal carbohydrate matrix for use in food for special medical purpose and preparation method for matrix | |
| CN109601838A (en) | High fibre flour composition, high fine steamed bun and preparation method thereof | |
| CN105010994B (en) | High calcium face and preparation method thereof | |
| CN109619415A (en) | Noodles and preparation method thereof containing resistant starch | |
| CN109566845A (en) | A kind of food-borne beef tendon ace inhibitory peptide, fruits and vegetables chewable tablets and preparation method thereof | |
| Geng et al. | Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract | |
| CN109393309A (en) | A kind of low GI oat meal replacement powder and preparation method thereof | |
| CN112120137A (en) | Production method of novel dietary fiber solid beverage | |
| CN106819130A (en) | Kudzuvine root starch soymilk powder and preparation method thereof | |
| Waidyarathna et al. | Nutrient composition and functional properties: suitability of flour of sweet potatoes (Ipomea batatas) for incorporation into food production | |
| CN108967866A (en) | A kind of dietary fiber, preparation method and applications | |
| CN110810522A (en) | Sea-buckthorn, agaric and pearl milk tea and preparation method thereof | |
| CN115053966A (en) | Preparation method of prune dietary fiber, product and application thereof |
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: 20190820 |