CN110801025A - Chenopodium quinoa willd chewable tablet and preparation method thereof - Google Patents

Chenopodium quinoa willd chewable tablet and preparation method thereof Download PDF

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Publication number
CN110801025A
CN110801025A CN201911228790.8A CN201911228790A CN110801025A CN 110801025 A CN110801025 A CN 110801025A CN 201911228790 A CN201911228790 A CN 201911228790A CN 110801025 A CN110801025 A CN 110801025A
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quinoa
preparation
powder
chewable tablet
steps
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Chinese (zh)
Inventor
陈卫东
陈艳丽
崔三财
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GANSU VOCATIONAL & TECHNICAL COLLEGE OF NONFERROUS METALLURGY
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GANSU VOCATIONAL & TECHNICAL COLLEGE OF NONFERROUS METALLURGY
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Publication of CN110801025A publication Critical patent/CN110801025A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a quinoa chewable tablet and a preparation method thereof, and relates to the field of health care nutrition products, wherein the quinoa chewable tablet comprises components of quinoa protein powder, high-protein barley malt powder, sea buckthorn fruit powder, dietary fiber, β -cyclodextrin, magnesium stearate and acacia.

Description

Chenopodium quinoa willd chewable tablet and preparation method thereof
Technical Field
The invention relates to a health-care nutrient product, in particular to a quinoa chewable tablet and a preparation method thereof.
Background
Quinoa is a whole-grain full-nutrition complete protein alkaline food, has nutritional activity, has the protein content of high-quality quinoa of 16-22% (20% of beef), has the quality equivalent to milk powder and meat, is rich in various amino acids, contains all 9 essential amino acids necessary for human bodies, has proper proportion and is easy to absorb, is particularly rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances which are lacked in plants, is rich in various beneficial compounds such as unsaturated fatty acid, flavonoid, B vitamins, E vitamins, choline, betaine, folic acid, α -linolenic acid, β -glucan and the like, has the dietary cellulose content of 7.1%, has 0 cholesterol, does not contain gluten, low fat, low calorie (305kcal/100g), and low glycemic index (GI glycemic index 35, low glycemic index is 55), and is almost the most suitable for common foods.
Chenopodium quinoa belongs to a food which is easy to cook and digest, has unique taste, has light nut fragrance or ginseng fragrance, has the effects of balancing and supplementing nutrition, enhancing body functions, repairing physique, regulating immunity and endocrine, improving stress capability of an organism, preventing diseases, resisting cancer, losing weight, assisting in treatment and the like, is suitable for all groups to eat, and is particularly suitable for chronic diseases such as hyperglycemia, hypertension, hyperlipidemia, heart disease and the like, as well as special physique and irregular life groups such as infants, pregnant and lying-in women, children, students, old people and the like. The effect is obvious after long-term eating.
The fructus Hippophae powder contains natural vitamin C, protein, amino acids, vitamin E, vitamin K, fructus Hippophae polysaccharide, vitamin B1, vitamin B2, vitamin B6, fructus Hippophae flavone, vitamin P, carotenoid, phytosterol, phospholipid, unsaturated fatty acid, organic acid, carbohydrate and microelements. The fructus Hippophae powder can effectively regulate gastrointestinal function. The fructus Hippophae powder can also protect liver, prevent liver cirrhosis, prevent and treat cardiovascular and cerebrovascular diseases, and prevent tumor and cancer. The fructus Hippophae powder can prevent and treat atherosclerosis, clean the deposit in blood vessel wall, and promote metabolism. The barley malt can be used for treating indigestion, abdominal pain, spleen deficiency, anorexia, liver depression, hypochondriac pain, and liver and stomach pain.
At present, quinoa or sea buckthorn is usually used as a main material for primary processing, the range of deep processing field of quinoa and sea buckthorn is not wide enough, and meanwhile, deep processing products are single, functions are monotonous, and the market share is low.
Disclosure of Invention
In order to solve the problems, the invention provides the quinoa chewable tablet which has comprehensive nutritional value and has the health-care effects of promoting digestion, invigorating stomach, promoting digestion, relieving stasis and the like and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
the quinoa chewable tablet comprises, by weight, 1-100 parts of quinoa protein powder, 1-100 parts of high-protein barley malt powder, 1-20 parts of sea buckthorn fruit powder, 1-10 parts of dietary fiber, 1-10 parts of β -cyclodextrin, 1-5 parts of magnesium stearate and 1-10 parts of acacia gum.
The invention also provides a preparation method of the quinoa chewable tablet, which comprises the following steps;
s1, preparation of quinoa protein powder: selecting qualified quinoa, cleaning, airing, grinding into micro powder by a flour mill, grinding into slurry, extracting, adjusting the pH value, stirring uniformly, centrifuging, extracting supernatant fluid in vacuum, flowing through a composite membrane for ultrafiltration and concentration, carrying out neutralization at the flow rate of 4-20 ml/min, and carrying out spray drying to obtain micromolecule quinoa protein isolate;
s2, preparing the seabuckthorn fruit powder: cleaning picked fructus Hippophae, removing core, pulverizing with low temperature ultrafine pulverizer, squeezing, sieving, centrifuging, performing enzymolysis, clarifying, subjecting the solution to reverse osmosis membrane, concentrating, and spray drying to obtain fructus Hippophae powder;
s3, preparing barley malt powder: selecting qualified fresh barley malt, juicing, collecting juice, and drying by a spray dryer to obtain barley malt powder;
s4, mixing quinoa protein powder, high-protein barley malt powder and sea buckthorn fruit powder, adding dietary fiber, β -cyclodextrin, magnesium stearate and acacia, stirring uniformly, homogenizing, sterilizing under high pressure, putting the mixture into a tablet press, and tabletting to obtain the finished product.
Further, the particle size of the quinoa wheat flour in the step S1 is 50-200 meshes.
Further, the pH value in the step S1 is adjusted to 4-6 by adopting hydrochloric acid with the mass concentration of 5-10%.
Further, the centrifugation in step S1 is performed at a temperature of 10 to 15 ℃ and a rotation speed of 5000 to 9000rad/min for 30 to 60 min.
Further, the composite membrane in step S1 is an inorganic ceramic membrane and an organic membrane-integrated membrane, and the pore size is between 2nm and 50 nm.
Further, the neutralization in the step S1 is performed by using a sodium hydroxide solution with the concentration of 0.05-0.15 mol/L.
Further, the temperature of the low-temperature ultrafine pulverizer in step S2 is set to-10 to-50 ℃ when pulverizing.
Further, the biological enzyme adopted in the enzymolysis in the step S2 is one or a mixture of two of endoprotease and telopeptidase, and the dosage of the biological enzyme is 0.001-0.005% of the mass of the seabuckthorn fruits.
Further, the reverse osmosis membrane in the step S2 is a nylon membrane or a polypropylene membrane.
Compared with the prior art, the invention has the beneficial effects that:
⑴ Chenopodium quinoa and fructus Hippophae are treated by composite membrane and reverse osmosis membrane respectively to separate multiple protein components with bioactivity, and multiple raw materials are fully blended into the chewable tablet, so as to improve product taste, make the chewable tablet taste finer and finer, and make the product rich in nutrition easy to absorb;
⑵ the quinoa and the sea buckthorn fruit are reasonably matched, so that the nutrient components of the quinoa and the sea buckthorn fruit are complementary, the nutrition is balanced, and more comprehensive nutrient components are supplemented for human bodies;
⑶ enzymolysis of fructus Hippophae with endoprotease and/or terminal peptidase improves decomposition and release of small molecular proteins in fructus Hippophae.
⑷ the quinoa chewable tablet contains a large amount of flavone, polyphenol and saponin antioxidant active ingredients, can remove free radicals of human body, is helpful for enhancing immunity when being eaten frequently, has comprehensive nutrition, has the functions of promoting digestion, invigorating stomach, promoting digestion and removing food retention, and can be eaten as breakfast.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
Example 1
A preparation method of quinoa chewable tablets comprises the following specific steps:
preparing quinoa protein powder: selecting qualified quinoa, cleaning, airing, grinding into 100-mesh micro powder by a flour mill, grinding into slurry, extracting, adjusting the pH value to 5 by using 10% hydrochloric acid, stirring uniformly, carrying out centrifugal treatment at 10 ℃ for 60min at a rotating speed of 6000rad/min, carrying out vacuum extraction on supernatant, carrying out ultrafiltration concentration by passing through a composite membrane with the aperture of 10nm, integrating the composite membrane by an inorganic ceramic membrane and an organic membrane, neutralizing by using 0.1mol/L sodium hydroxide solution at a flow rate of 10ml/min, and carrying out spray drying to obtain micromolecular quinoa protein isolate;
preparing sea-buckthorn fruit powder: cleaning, removing core, pulverizing at-10 deg.C, squeezing, sieving, centrifuging, adding 0.002% endoprotease for enzymolysis, clarifying, passing through nylon membrane reverse osmosis membrane, concentrating, and spray drying to obtain fructus Hippophae powder;
preparing barley malt powder: selecting qualified fresh barley malt, juicing, collecting juice, and drying by a spray dryer to obtain barley malt powder;
taking 20g of the quinoa flour prepared in the steps, mixing 2g of barley malt flour, 1g of sea buckthorn fruit powder, 1g of dietary fiber and 2g of β -cyclodextrin respectively, then mixing 5g of acacia gum and 1g of magnesium stearate, uniformly stirring, homogenizing, carrying out high-pressure sterilization treatment, putting the mixture into a tablet press, and tabletting to obtain a finished product.
Example 2
A quinoa chewable tablet and a preparation method thereof, specifically comprises the following steps;
preparing quinoa protein powder: selecting qualified quinoa, cleaning, airing, grinding into 50-mesh micro powder by a flour mill, grinding into slurry, extracting, adjusting the pH value to 5 by using 5% hydrochloric acid, stirring uniformly, carrying out centrifugal treatment at 15 ℃ for 45min at a rotating speed of 8000rad/min, carrying out vacuum extraction on supernatant, carrying out ultrafiltration concentration by passing through a composite membrane with the aperture of 10nm, integrating the composite membrane by an inorganic ceramic membrane and an organic membrane, neutralizing by using 0.15mol/L sodium hydroxide solution at a flow rate of 20ml/min, and carrying out spray drying to obtain micromolecular quinoa protein isolate;
preparing sea-buckthorn fruit powder: cleaning, removing core, pulverizing at-20 deg.C, squeezing, sieving, centrifuging, adding 0.001% of two plant proteolytic biological enzymes including endoprotease and telopeptidase, performing enzymolysis, clarifying, passing through polypropylene membrane reverse osmosis membrane, and concentrating to obtain powder.
Preparing barley malt powder: selecting qualified fresh barley malt, juicing, collecting juice, and drying by a spray dryer to obtain barley malt powder;
mixing 500g of the quinoa flour prepared in the above steps with 10g of barley malt flour, 20g of sea-buckthorn fruit powder, 200g of dietary fiber and 300 g of β -cyclodextrin respectively, then mixing 10g of acacia gum and 5g of magnesium stearate, uniformly stirring, homogenizing, autoclaving, putting the mixture into a tablet press, and tabletting to obtain the finished product.
Comparative example
Selecting qualified quinoa, cleaning, air drying, pulverizing into 50 mesh micropowder by a flour mill, grinding, leaching, adjusting pH to 5 with 5% hydrochloric acid, stirring uniformly, centrifuging at 15 deg.C for 45min at a rotation speed of 8000rad/min, vacuum extracting supernatant, neutralizing with 0.15mol/L sodium hydroxide solution, spray drying to obtain small molecule quinoa protein isolate, cleaning fructus Hippophae powder, removing core, pulverizing at-20 deg.C by a micronizer, squeezing, sieving, centrifuging, adding 0.001% endoprotease and telopeptidase, performing enzymolysis, clarifying, and concentrating to obtain powder, selecting qualified fresh fructus Hordei Germinatus, squeezing, collecting juice, spray drying by a spray dryer to obtain fructus Hordei Germinatus powder, mixing with 500g fructus Tribuli powder, 10g fructus Hordei Germinatus powder, 20g fructus Hippophae powder, 200g dietary fiber, β -annular dextrin, 300 g acacia gum, 5g magnesium stearate, stirring uniformly, homogenizing, tabletting, mixing with a tabletting machine, and tabletting.
The content of reducing sugar and total sugar in the quinoa chewable tablets provided in the examples 1-2 and the comparative example are measured, and the sample treatment method refers to the national standard GB/T5009.7-2003 (measurement of reducing sugar in food) and the measurement of total sugar in GB/T15038-; the protein is determined by adopting a Kjeldahl method, the sample processing method refers to the national standard GB/T5009.5-2010 determination of protein in food, and the results are shown in the following table 1:
table 1, examples 1-2 Chenopodium quinoa chewable tablets with reducing sugar, total sugar and protein content
Sample (I) Reducing sugar (%) Total sugar (%) Protein (%)
Example 1 3.72 3.83 8.53
Example 2 3.12 2.97 7.94
Comparison group 2.82 2.73 6.23
The content of examples 1-2 and comparative examples K, Na, Ca, Mg, Mn, Fe, Cu and Zn is determined according to national standard GB/T14609-2008 flame atomic absorption spectrometry for determination of copper, iron, manganese, zinc, calcium and magnesium in cereals and products thereof, and the results are shown in Table 2:
TABLE 2 mineral element content (mg/100mL) in Chenopodium quinoa chewable tablets of examples 1-2
Sample (I) K Na Ca Mg Mn Fe Cu Zn
Example 1 243 354 216 181 4.5 15.2 0.46 3.33
Example 2 238 357 207 173 3.9 15.3 0.45 3.26
Comparison group 235 349 213 176 4.3 14.9 0.38 3.12
As can be seen from tables 1 and 2, the protein, reducing sugar and total sugar content of the chewable tablet can be increased by adopting the membrane extraction technology in the preparation process, and more mineral elements are dissolved in the chewable tablet of the invention.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.

Claims (10)

1. The quinoa chewable tablet is characterized by comprising, by weight, 1-100 parts of quinoa protein powder, 1-100 parts of high-protein barley malt powder, 1-20 parts of sea buckthorn fruit powder, 1-10 parts of dietary fiber, 1-10 parts of β -cyclodextrin, 1-5 parts of magnesium stearate and 1-10 parts of acacia gum.
2. A method of preparing the quinoa chewable tablet of claim 1, comprising the steps of;
s1, preparation of quinoa protein powder: selecting qualified quinoa, cleaning, airing, grinding into micro powder by a flour mill, grinding into slurry, extracting, adjusting the pH value, stirring uniformly, centrifuging, extracting supernatant fluid in vacuum, flowing through a composite membrane for ultrafiltration and concentration, carrying out neutralization at the flow rate of 4-20 ml/min, and carrying out spray drying to obtain micromolecule quinoa protein isolate;
s2, preparing the seabuckthorn fruit powder: cleaning picked fructus Hippophae, removing core, pulverizing with low temperature ultrafine pulverizer, squeezing, sieving, centrifuging, performing enzymolysis, clarifying, subjecting the solution to reverse osmosis membrane, concentrating, and spray drying to obtain fructus Hippophae powder;
s3, preparing barley malt powder: selecting qualified fresh barley malt, juicing, collecting juice, and drying by a spray dryer to obtain barley malt powder;
s4, mixing quinoa protein powder, high-protein barley malt powder and sea buckthorn fruit powder uniformly, adding dietary fiber, β -cyclodextrin, magnesium stearate and acacia into the mixture, stirring uniformly, homogenizing, performing high-pressure sterilization treatment, putting the mixture into a tablet press, and tabletting to obtain the finished product.
3. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the particle size of the quinoa wheat flour in the step S1 is 50-200 meshes.
4. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: and adjusting the pH value in the step S1 to 4-6 by adopting hydrochloric acid with the mass concentration of 5-10%.
5. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the centrifugation treatment in the step S1 is a centrifugation treatment performed at a temperature of 10 to 15 ℃ and a rotation speed of 5000 to 9000rad/min for 30 to 60 min.
6. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the composite membrane in the step S1 is an inorganic ceramic membrane and an organic membrane integrated membrane, and the aperture is between 2nm and 50 nm.
7. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: and the neutralization in the step S1 is carried out by adopting a sodium hydroxide solution with the concentration of 0.05-0.15 mol/L.
8. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the temperature of the low-temperature ultrafine pulverizer in the step S2 is set to-10 to-50 ℃ when pulverizing.
9. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the biological enzyme adopted in the enzymolysis in the step S2 is one or a mixture of two of endoprotease and terminal peptidase, and the dosage of the biological enzyme is 0.001-0.005% of the mass of the seabuckthorn fruits.
10. The preparation method of the quinoa chewable tablet according to claim 2, wherein the preparation method comprises the following steps: the reverse osmosis membrane in the step S2 is a nylon membrane or a polypropylene membrane.
CN201911228790.8A 2019-12-04 2019-12-04 Chenopodium quinoa willd chewable tablet and preparation method thereof Pending CN110801025A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187716A (en) * 2014-08-12 2014-12-10 袁怀波 Purely-natural all-fruit sea-buckthorn chewable tablet and preparation method thereof
CN105076665A (en) * 2015-07-20 2015-11-25 聊城大学 Chenopodium quinoa protein powder preparation technology
CN106722444A (en) * 2016-11-17 2017-05-31 朝阳智慧沙棘生物科技开发股份有限公司 A kind of preparation method of sea-buckthorn chewing tablet
CN108783447A (en) * 2018-07-01 2018-11-13 甘肃农业大学 A kind of quinoa rhizoma gastrodiae chewable tablet and preparation method thereof
CN109567212A (en) * 2018-12-28 2019-04-05 陕西天宝大豆食品技术研究所 Full quinoa activity peptide nutrient food and preparation method thereof
CN110122887A (en) * 2019-06-03 2019-08-16 中国农业科学院农产品加工研究所 Improve the dietary fiber chewable tablets and preparation method thereof of gastrointestinal function
CN110144282A (en) * 2019-06-06 2019-08-20 甘肃有色冶金职业技术学院 A kind of quinoa Chinese chestnut vinegar and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187716A (en) * 2014-08-12 2014-12-10 袁怀波 Purely-natural all-fruit sea-buckthorn chewable tablet and preparation method thereof
CN105076665A (en) * 2015-07-20 2015-11-25 聊城大学 Chenopodium quinoa protein powder preparation technology
CN106722444A (en) * 2016-11-17 2017-05-31 朝阳智慧沙棘生物科技开发股份有限公司 A kind of preparation method of sea-buckthorn chewing tablet
CN108783447A (en) * 2018-07-01 2018-11-13 甘肃农业大学 A kind of quinoa rhizoma gastrodiae chewable tablet and preparation method thereof
CN109567212A (en) * 2018-12-28 2019-04-05 陕西天宝大豆食品技术研究所 Full quinoa activity peptide nutrient food and preparation method thereof
CN110122887A (en) * 2019-06-03 2019-08-16 中国农业科学院农产品加工研究所 Improve the dietary fiber chewable tablets and preparation method thereof of gastrointestinal function
CN110144282A (en) * 2019-06-06 2019-08-20 甘肃有色冶金职业技术学院 A kind of quinoa Chinese chestnut vinegar and preparation method thereof

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Application publication date: 20200218