CN110679960A - 一种萝卜叶膳食纤维粉的制备方法 - Google Patents
一种萝卜叶膳食纤维粉的制备方法 Download PDFInfo
- Publication number
- CN110679960A CN110679960A CN201910492378.0A CN201910492378A CN110679960A CN 110679960 A CN110679960 A CN 110679960A CN 201910492378 A CN201910492378 A CN 201910492378A CN 110679960 A CN110679960 A CN 110679960A
- Authority
- CN
- China
- Prior art keywords
- radish
- leaves
- dietary fiber
- radish leaves
- fiber powder
- 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
- 241000220259 Raphanus Species 0.000 title claims abstract description 94
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 94
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 241000196324 Embryophyta Species 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 239000012266 salt solution Substances 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 7
- 239000002244 precipitate Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 20
- 238000005406 washing Methods 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 238000000926 separation method Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种萝卜叶膳食纤维粉的制备方法,属于农产品加工技术领域。本发明充分利用了丢弃的萝卜叶,经过1%小苏打和3%食盐水浸泡清洗后进行烘干,然后将原料粉碎与植物蛋白酶混合酶解,酶高温灭活后得沉淀,用70%乙醇洗涤去可溶性糖,最后将浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。该膳食纤维粉具有萝卜叶清香,最大限度保留了萝卜叶的营养成分,既具有保健功效,也可作为休闲食品的添加剂,其制备工艺简单、无污染,适于工业化生产。
Description
技术领域
本发明涉及农产品加工技术领域,具体涉及一种萝卜叶超微膳食纤维粉的制备方法。
背景技术
白萝卜叶一种营养价值较高的食品来源。研究表明,它富含大量的纤维素,能促进人体肠胃蠕动,促进体内垃圾的排出,经常食用可以起到润肠通便的功效;其次,萝卜叶还含有多种维生素和矿物质,特别是它含有维生素C和维生素B,能促进皮肤细胞代谢和再生,能延缓皮肤衰老。
我国每年的萝卜产量巨大,多数情况下,人们只注重萝卜根的食用而忽视了萝卜叶的价值。通常萝卜叶要么丢弃在田间,对环境造成污染,要么卖给饲料企业简单加工成饲料,但因其口感差,利用率也很低。为了解决萝卜叶资源浪费以及环境污染等问题,有必要对萝卜叶进行深加工,提高农产品附加值。为了解决萝卜叶纤维粗糙的口感和辛涩味,本申请通过技术创新获得了萝卜叶超微膳食纤维的制备方法,以满足人们对植物膳食纤维的需求。
发明内容
本发明针对萝卜叶纤维粗糙和辛涩味难去除等因素开发了一种具有一定清香的萝卜叶超微膳食纤维粉的制备方法,依照该方法制备的超微膳食纤维,有助于调节血糖及血脂水平,能够起到润肠调理功效。
发明人经过大量试验和不懈努力,最终获得了一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:
(1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
(2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%小苏打和3%食盐水浸泡20-30min后取出,再用水冲洗2-3次;
(3)离心:将步骤(2)的萝卜叶离心脱水,所用转速为1000 rpm;
(4)烘干:将步骤(3)的萝卜叶80-85℃烘1-1.5 h,然后降温至50-55℃继续烘1-1.5 h;
(5)粉碎:将步骤(4)的萝卜叶用粉碎机粉碎,密封备用;
(6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:15-20,调节pH7.2,37℃酶解反应2-2.5 h,所述植物蛋白酶的酶活为10-20万U/g;
(7)浆液处理:将步骤(6)酶解后的料液在90℃下灭酶活15-20 min,离心后得沉淀,然后加入70%乙醇重悬后静置洗涤2-3次,去可溶性糖后进行浆液分离;
(8)将步骤(7)的浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。
与现有技术相比,本发明的优点为:
1、本申请针对萝卜叶纤维粗糙和辛涩味难去除等因素,开发了一种具有一定清香的萝卜叶超微膳食纤维粉的制备方法,依照该方法制备的超微膳食纤维,有助于调节血糖及血脂水平,能够起到润肠调理功效。
2、本发明实现了萝卜叶的综合利用,提高了萝卜叶的经济价值。
具体实施方式
为能清楚说明本发明方案的技术特点,下面结合具体实施例,对本发明进行阐述。但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:
1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%(w/v)小苏打和3%(w/v)食盐水浸泡20 min后取出,再用水冲洗2次;
3)离心:将步骤(2)的萝卜叶离心脱水,所述离心转速为1000 rpm;
4)烘干:将步骤(3)脱水后的萝卜叶85℃烘1 h,然后降温至50℃继续烘1.5 h;
5)粉碎:将步骤(4)烘干后的萝卜叶用粉碎机粉碎,密封备用;
6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:15,调节pH至7.2,在37℃下酶解反应2.5h;所述植物蛋白酶的酶活为10万U/g;
7)浆液处理:将步骤(6)酶解后的料液,在90℃下灭酶活15 min,然后离心后得沉淀,最后加入70%乙醇重悬后静置洗涤2次,去可溶性糖后进行浆液分离;
8)将步骤(7)浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。
实施例2
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:
1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%(w/v)小苏打和3%(w/v)食盐水浸泡25 min后取出,再用水冲洗2次;
3)离心:将步骤(2)的萝卜叶离心脱水,所述离心转速为1000 rpm;
4)烘干:将步骤(3)脱水后的萝卜叶85℃烘1.5 h,然后降温至50℃继续烘1.0 h;
5)粉碎:将步骤(4)烘干后的萝卜叶用粉碎机粉碎,密封备用;
6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:15,调节pH至7.2,在37℃下酶解反应2.0h;所述植物蛋白酶的酶活为10万U/g ;
7)浆液处理:将步骤(6)酶解后的料液,在90℃下灭酶活18 min,然后离心后得沉淀,最后加入70%乙醇重悬后静置洗涤2次,去可溶性糖后进行浆液分离;
8)将步骤(7)浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。
实施例3
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:
1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%(w/v)小苏打和3%(w/v)食盐水浸泡30 min后取出,再用水冲洗2次;
3)离心:将步骤(2)的萝卜叶离心脱水,所述离心转速为1000 rpm;
4)烘干:将步骤(3)脱水后的萝卜叶85℃烘1.5 h,然后降温至50℃继续烘1.0 h;
5)粉碎:将步骤(4)烘干后的萝卜叶用粉碎机粉碎,密封备用;
6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:20,调节pH至7.2,在37℃下酶解反应2.0h;所述植物蛋白酶的酶活为20万U/g;
7)浆液处理:将步骤(6)酶解后的料液,在90℃下灭酶活20 min,然后离心后得沉淀,最后加入70%乙醇重悬后静置洗涤2次,去可溶性糖后进行浆液分离;
8)将步骤(7)浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。筛分是否有标准
实施例4
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:
1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%(w/v)小苏打和3%(w/v)食盐水浸泡30 min后取出,再用水冲洗2次;
3)离心:将步骤(2)的萝卜叶离心脱水,所述离心转速为1000 rpm;
4)烘干:将步骤(3)脱水后的萝卜叶85℃烘1.5 h,然后降温至50℃继续烘1.0 h;
5)粉碎:将步骤(4)烘干后的萝卜叶用粉碎机粉碎,密封备用;
6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:20,调节pH至7.2,在37℃下酶解反应2.5h;所述植物蛋白酶的酶活为20万U/g;
7)浆液处理:将步骤(6)酶解后的料液,在90℃下灭酶活20 min,然后离心后得沉淀,最后加入70%乙醇重悬后静置洗涤2次,去可溶性糖后进行浆液分离;
8)将步骤(7)浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶超微膳食纤维粉。
对比实施例1
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:该制备方法除步骤(2)不使用1%( w/v)小苏打和3%( w/v)食盐水浸泡萝卜叶外,其他步骤均同实施例4。
对比实施例2
一种萝卜叶膳食纤维粉的制备方法,该方法包括如下步骤:该制备方法除不加入植物蛋白酶进行酶解外,在步骤(7)的浆液处理中也无灭酶活处理,仅加入70%乙醇重悬后静置洗涤,去可溶性糖后进行浆液分离;其他步骤均与实施例4相同。
我们对实施例1-4及对比实施例1-2制备的萝卜叶膳食纤维进行色、香、味比较,结果见下表。
Claims (1)
1.一种萝卜叶膳食纤维粉的制备方法,其特征在于:该方法包括如下步骤:
(1)原料选取:选取新鲜无虫害的萝卜叶,剔除根、黄斑叶、枯叶;
(2)清洗与浸泡:将步骤(1)的萝卜叶用水清洗,然后用1%小苏打和3%食盐水浸泡20-30min后取出,再用水冲洗2-3次;
(3)离心:将步骤(2)的萝卜叶离心脱水,所用转速为1000 rmp;
(4)烘干:将步骤(3)的萝卜叶80-85℃烘1-1.5 h,然后降温至50-55℃继续烘1-1.5 h;
(5)粉碎:将步骤(4)的萝卜叶用粉碎机粉碎,密封备用;
(6)酶解:在步骤(5)的萝卜叶粉中加入植物蛋白酶,料液比(g/L)为1:15-20,调节pH7.2,37℃酶解反应2-2.5 h;所述植物蛋白酶的酶活为10-20万U/g;
(7)浆液处理:将步骤(6)酶解后的料液在90℃下灭酶活15-20 min,离心后得沉淀,然后加入70%乙醇重悬后静置洗涤2-3次,去可溶性糖后进行浆液分离;
(8)将步骤(7)的浆液分离后的固形物用气流粉碎机进行进一步干燥、筛分,即得萝卜叶膳食纤维粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910492378.0A CN110679960A (zh) | 2019-06-06 | 2019-06-06 | 一种萝卜叶膳食纤维粉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910492378.0A CN110679960A (zh) | 2019-06-06 | 2019-06-06 | 一种萝卜叶膳食纤维粉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110679960A true CN110679960A (zh) | 2020-01-14 |
Family
ID=69107604
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910492378.0A Pending CN110679960A (zh) | 2019-06-06 | 2019-06-06 | 一种萝卜叶膳食纤维粉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110679960A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100697816B1 (ko) * | 2006-03-16 | 2007-03-20 | 이능구 | 무 우거지의 제조 방법 |
KR20120036685A (ko) * | 2010-10-08 | 2012-04-18 | 영농조합법인 속리바이오텍 | 무청 시래기 식이섬유 추출방법 및 상기 방법에 의해 추출된 시래기 식이섬유 |
CN104351682A (zh) * | 2014-11-25 | 2015-02-18 | 安徽省绩溪县劳模实业有限公司 | 一种竹笋纤维粉加工方法 |
CN104799205A (zh) * | 2014-01-23 | 2015-07-29 | 天津亨天利化学有限公司 | 一种辣椒叶膳食纤维粉的制备方法 |
CN109090183A (zh) * | 2018-09-06 | 2018-12-28 | 南京财经大学 | 一种添加竹笋膳食纤维超微粉面包的制作方法 |
-
2019
- 2019-06-06 CN CN201910492378.0A patent/CN110679960A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100697816B1 (ko) * | 2006-03-16 | 2007-03-20 | 이능구 | 무 우거지의 제조 방법 |
KR20120036685A (ko) * | 2010-10-08 | 2012-04-18 | 영농조합법인 속리바이오텍 | 무청 시래기 식이섬유 추출방법 및 상기 방법에 의해 추출된 시래기 식이섬유 |
CN104799205A (zh) * | 2014-01-23 | 2015-07-29 | 天津亨天利化学有限公司 | 一种辣椒叶膳食纤维粉的制备方法 |
CN104351682A (zh) * | 2014-11-25 | 2015-02-18 | 安徽省绩溪县劳模实业有限公司 | 一种竹笋纤维粉加工方法 |
CN109090183A (zh) * | 2018-09-06 | 2018-12-28 | 南京财经大学 | 一种添加竹笋膳食纤维超微粉面包的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101967423B (zh) | 一种微波辅助水酶法提取茶油的方法 | |
CN104026245B (zh) | 一种低脂花生乳饮料及其制备方法 | |
CN1952094A (zh) | 一种水酶法提取葵花籽油及回收蛋白质的方法 | |
CN111793145A (zh) | 一种提高硫酸软骨素钠联产胶原蛋白肽质量与收率的工艺 | |
CN1935034A (zh) | 香蕉综合深加工技术 | |
CN1245090C (zh) | 多肽、蛋白饲料及其加工方法 | |
CN110734948A (zh) | 一种从大豆中提取硒多肽的提取装置及工艺 | |
CN101589760B (zh) | 一种工业用大麻籽分离蛋白粉及其制备方法 | |
CN106962590A (zh) | 一种制备食用菌蛋白粉的方法 | |
CN107988299B (zh) | 一种利用松花粉粕制备抗氧化松花粉肽的方法 | |
CN105132138A (zh) | 一种油茶籽的处理工艺 | |
CN108048514A (zh) | 鲜骨提取硫酸软骨素、胶原蛋白肽和蛋白脂肪粉的方法 | |
CN1422547A (zh) | 菊粉的加工方法 | |
CN1788598A (zh) | 一种蛋白饲料及其加工方法 | |
CN110679960A (zh) | 一种萝卜叶膳食纤维粉的制备方法 | |
CN103936877B (zh) | 一种从乌贼墨囊中提取粘多糖的方法 | |
CN107586594A (zh) | 一种乙醇均质辅助的牡丹籽油提取方法 | |
CN108641802A (zh) | 一种利用微生物发酵提取花生油的方法 | |
CN108486201B (zh) | 一种白果生物活性多肽的提取方法 | |
CN108125209B (zh) | 一种具有抗氧化作用的黑米花青素盐及制备方法 | |
CN108634313B (zh) | 一种红薯茎叶高营养活性提取物及其制备方法 | |
CN113372461A (zh) | 一种从富硒百香果皮中提取制备高抗氧化活性的硒多糖的方法 | |
CN111171112A (zh) | 一种苦瓜籽蛋白的酶解提取方法 | |
CN110819669A (zh) | 一种香蕉抗性淀粉的制备方法 | |
CN114717044B (zh) | 一种牡丹鲜花液的加工方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200114 |