CN110693019A - Chicken protein powder and processing method thereof - Google Patents
Chicken protein powder and processing method thereof Download PDFInfo
- Publication number
- CN110693019A CN110693019A CN201911116488.3A CN201911116488A CN110693019A CN 110693019 A CN110693019 A CN 110693019A CN 201911116488 A CN201911116488 A CN 201911116488A CN 110693019 A CN110693019 A CN 110693019A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- egg white
- mixture
- malt
- 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 161
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 70
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 70
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 70
- 235000014103 egg white Nutrition 0.000 claims abstract description 70
- 210000000969 egg white Anatomy 0.000 claims abstract description 70
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 32
- 241000209094 Oryza Species 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 23
- 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 abstract description 22
- 229940013618 stevioside Drugs 0.000 claims abstract 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 abstract description 22
- 235000019202 steviosides Nutrition 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000012258 stirred mixture Substances 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 16
- 230000002087 whitening effect Effects 0.000 description 6
- 238000005238 degreasing Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 240000000599 Lentinula edodes Species 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 231100000331 toxic Toxicity 0.000 description 4
- 230000002588 toxic effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 235000020940 control diet Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000004213 low-fat 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/20—Malt 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of egg application, in particular to egg white powder and a processing method thereof, the egg white powder is prepared from egg white, rice kernel powder, malt powder, mushroom powder, red date powder and stevioside, the egg is firstly smashed, and yolk and egg white are separated by a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (3) drying the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the chicken protein powder.
Description
Technical Field
The invention relates to the technical field of egg application, in particular to chicken protein powder and a processing method thereof.
Background
With the development of economy, the living standard of people is continuously improved, more and more people seek healthy fitness methods, and the correct fitness method is to do more exercise control diet, especially the intake of carbohydrate food. How to achieve the fat reduction effect by diet is a problem of headache of many people under the condition of ensuring the energy supply of the body. The traditional commodity has high sweetness and high calorie, so that the calorie intake is excessive. This causes fat growth, causes an increase in body fat, and even affects cardiovascular health.
In the invention
The invention aims to provide chicken protein powder and a processing method thereof, wherein the chicken protein powder has high protein and low fat, and can achieve the purposes of effectively whitening skin, protecting skin, clearing heat and removing toxicity.
In order to solve the technical problems, the invention relates to chicken protein powder which is prepared from the following raw materials in parts by weight: 100 portions of egg white, 10 to 20 portions of rice kernel powder, 30 to 50 portions of malt powder, 5 to 15 portions of mushroom powder, 5 to 15 portions of red date powder and 2 to 8 portions of stevioside.
Preferably, the feed is prepared from the following raw materials in proportion: 130 parts of egg white, 12-18 parts of rice kernel powder, 35-45 parts of malt powder, 6-13 parts of mushroom powder, 6-13 parts of red date powder and 4-6 parts of stevioside.
Further preferably, the feed is prepared from the following raw materials in proportion: 120 parts of egg white, 15 parts of rice kernel powder, 40 parts of malt powder, 10 parts of mushroom powder, 10 parts of red date powder and 5 parts of stevioside.
A processing method of chicken protein powder comprises the following steps:
firstly, breaking eggs, and separating yolk from egg white through a separating screen to obtain egg white;
secondly, mixing and stirring the rice kernel powder, the malt powder, the mushroom powder, the red date powder and the stevioside to obtain a mixture;
thirdly, putting the egg white into the stirred mixture, and stirring and mixing again;
and fourthly, drying the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the mixture after baking into powder through a grinder, namely the chicken protein powder.
Preferably, in the third step, after the egg white is put into the stirred mixture, 3 to 5 parts of water are added to uniformly wet the stirred mixture, and the mixture is stirred, mixed, molded and baked.
Preferably, in the fourth step, the fermented mixture is added with the bean dregs, the sweet potato powder and the wine, steamed, dried and kneaded to obtain the fish feed.
The invention has the beneficial effects that: the egg white powder is prepared from egg white, rice kernel powder, malt flour, mushroom powder, red date powder and stevioside, and egg white is obtained by firstly crushing eggs and separating yolk from the egg white through a separating screen; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (3) drying the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the chicken protein powder.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
The chicken protein powder is prepared from the following raw material medicines in parts by weight: 100 parts of egg white, 10 parts of rice kernel powder, 30 parts of malt powder, 5 parts of mushroom powder, 5 parts of red date powder and 2 parts of stevioside.
The processing method of the egg white powder comprises the steps of firstly breaking eggs, and separating egg yolks and egg white through a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (2) baking the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the egg white powder, wherein the egg white has high protein, the rice kernel powder and the malt powder have the effects of degreasing or lipid lowering, the egg white has the effects of whitening and skin care when being matched with the rice kernel powder and the malt powder, and the shiitake mushroom powder, the red date powder and the egg white have the effects of clearing away heat and toxic materials when being matched.
Example two
The chicken protein powder is prepared from the following raw material medicines in parts by weight: 110 parts of egg white, 12 parts of rice kernel powder, 35 parts of malt powder, 6 parts of mushroom powder, 6 parts of red date powder and 4 parts of stevioside.
The processing method of the egg white powder comprises the steps of firstly breaking eggs, and separating egg yolks and egg white through a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; baking the mixture mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the egg white powder, wherein the egg white has high protein, the rice kernel powder and the malt powder have the degreasing or lipid-lowering effect, the egg white has the whitening and skin-care effects when being matched with the rice kernel powder and the malt powder, and the mushroom powder, the red date powder and the egg white have the effects of clearing heat and removing toxicity when being matched with each other
EXAMPLE III
The chicken protein powder is prepared from the following raw material medicines in parts by weight: 120 parts of egg white, 15 parts of rice kernel powder, 40 parts of malt powder, 10 parts of mushroom powder, 10 parts of red date powder and 5 parts of stevioside.
The processing method of the egg white powder comprises the steps of firstly breaking eggs, and separating egg yolks and egg white through a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (2) baking the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the egg white powder, wherein the egg white has high protein, the rice kernel powder and the malt powder have the effects of degreasing or lipid lowering, the egg white has the effects of whitening and skin care when being matched with the rice kernel powder and the malt powder, and the shiitake mushroom powder, the red date powder and the egg white have the effects of clearing away heat and toxic materials when being matched.
Example four
The chicken protein powder is prepared from the following raw material medicines in parts by weight: 130 parts of egg white, 20 parts of rice kernel powder, 50 parts of malt powder, 15 parts of mushroom powder, 15 parts of red date powder and 6 parts of stevioside.
The processing method of the egg white powder comprises the steps of firstly breaking eggs, and separating egg yolks and egg white through a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (2) baking the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the egg white powder, wherein the egg white has high protein, the rice kernel powder and the malt powder have the effects of degreasing or lipid lowering, the egg white has the effects of whitening and skin care when being matched with the rice kernel powder and the malt powder, and the shiitake mushroom powder, the red date powder and the egg white have the effects of clearing away heat and toxic materials when being matched.
EXAMPLE five
The chicken protein powder is prepared from the following raw material medicines in parts by weight: 150 parts of egg white, 20 parts of rice kernel powder, 50 parts of malt powder, 15 parts of mushroom powder, 15 parts of red date powder and 8 parts of stevioside.
The processing method of the egg white powder comprises the steps of firstly breaking eggs, and separating egg yolks and egg white through a separating screen to obtain the egg white; mixing and stirring rice kernel powder, malt powder, mushroom powder, red date powder and stevioside to obtain a mixture; adding egg white into the stirred mixture, and stirring and mixing again; and (2) baking the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the baked mixture into powder through a grinder to obtain the egg white powder, wherein the egg white has high protein, the rice kernel powder and the malt powder have the effects of degreasing or lipid lowering, the egg white has the effects of whitening and skin care when being matched with the rice kernel powder and the malt powder, and the shiitake mushroom powder, the red date powder and the egg white have the effects of clearing away heat and toxic materials when being matched.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (5)
1. The chicken protein powder is characterized by being prepared from the following raw materials in parts by weight: 100 portions of egg white, 10 to 20 portions of rice kernel powder, 30 to 50 portions of malt powder, 5 to 15 portions of mushroom powder, 5 to 15 portions of red date powder and 2 to 8 portions of stevioside.
2. The chicken protein powder is characterized by being prepared from the following raw materials in parts by weight: 130 parts of egg white, 12-18 parts of rice kernel powder, 35-45 parts of malt powder, 6-13 parts of mushroom powder, 6-13 parts of red date powder and 4-6 parts of stevioside.
3. The chicken protein powder is characterized by being prepared from the following raw materials in parts by weight: 120 parts of egg white, 15 parts of rice kernel powder, 40 parts of malt powder, 10 parts of mushroom powder, 10 parts of red date powder and 5 parts of stevioside.
4. The processing method of chicken protein powder as claimed in claim 1, comprising the following steps:
firstly, breaking eggs, and separating yolk from egg white through a separating screen to obtain egg white;
secondly, mixing and stirring the rice kernel powder, the malt powder, the mushroom powder, the red date powder and the stevioside to obtain a mixture;
thirdly, putting the egg white into the stirred mixture, and stirring and mixing again;
and fourthly, drying the mixture which is mixed and stirred again through an oven, cooling for 3-5 hours after baking, and finally grinding the mixture after baking into powder through a grinder, namely the chicken protein powder.
5. The processing method of chicken protein powder as defined in claim 4, which is characterized in that: and in the third step, after the egg white is put into the stirred mixture, adding 3-5 parts of water to uniformly wet the stirred mixture, stirring again, mixing, forming and baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911116488.3A CN110693019A (en) | 2019-11-15 | 2019-11-15 | Chicken protein powder and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911116488.3A CN110693019A (en) | 2019-11-15 | 2019-11-15 | Chicken protein powder and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110693019A true CN110693019A (en) | 2020-01-17 |
Family
ID=69206868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911116488.3A Pending CN110693019A (en) | 2019-11-15 | 2019-11-15 | Chicken protein powder and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110693019A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116686975A (en) * | 2023-04-26 | 2023-09-05 | 安徽中美生谷生物科技有限公司 | Composite protein formula with moisturizing effect |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60192582A (en) * | 1984-03-13 | 1985-10-01 | Katsuyama Kigyo Kk | Method and apparatus for preparation of eggnog |
| CN102008075A (en) * | 2009-09-04 | 2011-04-13 | 广东好普多肽生物科技有限公司 | Nutrient with function of immunity enhancement and preparation method thereof |
| CN104770743A (en) * | 2015-05-04 | 2015-07-15 | 威海御膳坊生物科技有限公司 | Compound protein powder and preparing method thereof |
| CN106858615A (en) * | 2017-03-08 | 2017-06-20 | 吉林大学 | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof |
| CN106962823A (en) * | 2017-05-09 | 2017-07-21 | 江苏康德蛋业有限公司 | A kind of functional Egg albumen powder and preparation method thereof |
-
2019
- 2019-11-15 CN CN201911116488.3A patent/CN110693019A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60192582A (en) * | 1984-03-13 | 1985-10-01 | Katsuyama Kigyo Kk | Method and apparatus for preparation of eggnog |
| CN102008075A (en) * | 2009-09-04 | 2011-04-13 | 广东好普多肽生物科技有限公司 | Nutrient with function of immunity enhancement and preparation method thereof |
| CN104770743A (en) * | 2015-05-04 | 2015-07-15 | 威海御膳坊生物科技有限公司 | Compound protein powder and preparing method thereof |
| CN106858615A (en) * | 2017-03-08 | 2017-06-20 | 吉林大学 | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof |
| CN106962823A (en) * | 2017-05-09 | 2017-07-21 | 江苏康德蛋业有限公司 | A kind of functional Egg albumen powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116686975A (en) * | 2023-04-26 | 2023-09-05 | 安徽中美生谷生物科技有限公司 | Composite protein formula with moisturizing effect |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107822050B (en) | Secondary fermentation red sour soup and preparation method thereof | |
| CN102934792A (en) | Formula and preparation method for five-kernel hot and spicy sauce | |
| CN104472893A (en) | Beef cattle fattening feed for high-yield high-quality beef and preparation method thereof | |
| CN106720433A (en) | A kind of batatasins meat and preparation method thereof | |
| CN106615911A (en) | Broiler breeding feed and preparation method thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN110693019A (en) | Chicken protein powder and processing method thereof | |
| CN102113647A (en) | Making method of yam and potato fine dried noodles | |
| KR100766409B1 (en) | Manufacturing method of a red pepper paste | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| CN105815368A (en) | Instant sweet potato cake and preparation method thereof | |
| CN105124267A (en) | Feed easy to digest for beef cattle and preparation method of feed | |
| CN105076701A (en) | Multi-effect beef cattle feed and preparation method thereof | |
| CN104855755A (en) | Strawberry jam with highly effective calcium supplementation function | |
| CN108925848A (en) | A kind of production method that quinoa reconstitutes ready-to-eat food | |
| CN108095037A (en) | A kind of mushroom tartar sauce and preparation method thereof | |
| CN105124149A (en) | Immunity enhancing beef cattle feed and preparation method thereof | |
| CN104273188A (en) | Vegetable fried bread stick and preparation method thereof | |
| KR20210026703A (en) | Processing methods of soybean and soybean processed foods | |
| CN104621391A (en) | Appetizing fermented feed for big pigs and preparation method thereof | |
| CN109619534A (en) | A kind of natto thick chilli sauce and preparation method thereof | |
| RU2707791C1 (en) | Method for preparation of gluten-free basic white sauce | |
| CN108703177A (en) | A kind of Cordceps militaris wheat biscuit and preparation method thereof | |
| CN108338333A (en) | It is a kind of can be with a freezing ball for superfreeze instant bagged | |
| CN105124268A (en) | Nutrient beef cattle feed and preparation method 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200117 |