CN111543573A - Peptide solid beverage for beauty treatment - Google Patents

Peptide solid beverage for beauty treatment Download PDF

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Publication number
CN111543573A
CN111543573A CN202010596328.XA CN202010596328A CN111543573A CN 111543573 A CN111543573 A CN 111543573A CN 202010596328 A CN202010596328 A CN 202010596328A CN 111543573 A CN111543573 A CN 111543573A
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solid beverage
powder
peptide
stirring
weight
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Inventor
吴绿波
陈椰娜
张仕华
尹雪
谢佩文
许泽聪
郭少敏
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Guangdong Hengsheng Weijia Food Industry Co ltd
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Guangdong Hengsheng Weijia Food Industry Co ltd
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Priority to CN202010596328.XA priority Critical patent/CN111543573A/en
Publication of CN111543573A publication Critical patent/CN111543573A/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a peptide solid beverage for beauty treatment, which comprises the following steps: the method comprises the following steps: adding lipase into the ground soybean milk, stirring, standing at constant temperature for biochemical treatment for 0.5-1 h; then adding neutral protease, performing pulse type dynamic impact stirring treatment for 7-10min, and performing biochemical treatment for 3-4h at constant temperature; step two: performing pulse type steam impact on the processed soybean milk for 4-5min, cooling the processed material to 45-50 ℃ through a heat exchanger, and adjusting the pH value to be neutral; step three: performing enzyme deactivation and sterilization treatment on the biochemical liquid at 85-95 ℃ for 8-10min, and separating out the treated biochemical liquid through a plate-and-frame separation system pre-coated with a food-grade diatomite filter aid to obtain a soybean milk stock solution containing active peptide; concentrating to obtain soybean peptide powder. The preparation method has the advantages of simple and convenient process, high extraction rate, good product quality and remarkable comprehensive benefit, and is suitable for factory expanded production.

Description

Peptide solid beverage for beauty treatment
Technical Field
The invention belongs to the technical field of beverage production, and particularly relates to a peptide solid beverage for beauty treatment.
Background
The solid beverage is a solid product which is prepared by taking sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts and the like as main raw materials and adding a proper amount of auxiliary materials or food additives, wherein the water content of each 100 g of the finished product is not higher than 5 g, and the solid product is in a powder shape, a granular shape or a block shape, such as bean crystal powder, malted milk powder, instant coffee, chrysanthemum crystal and the like, and 3 types of protein type solid beverages, common type solid beverages and baking type solid beverages (instant coffee) are separated. The existing solid beverage cannot play a role in maintaining beauty and keeping young, cannot promote intestinal absorption and improve mouthfeel, and is complex in production process, low in extraction rate and inconvenient to popularize and use.
Disclosure of Invention
The invention aims to provide a peptide solid beverage for beautifying, which aims to solve the problems that the existing solid beverage proposed in the background art cannot achieve the effects of beautifying and nourishing the face, cannot promote intestinal absorption and improve the mouthfeel, and is complex in production process, low in extraction rate and inconvenient to popularize and use.
In order to achieve the purpose, the invention provides the following technical scheme: a peptide solid beverage for skin care is prepared by the following steps:
the method comprises the following steps: adding lipase into the ground soybean milk, stirring, standing at constant temperature for biochemical treatment for 0.5-1 h; then adding neutral protease, performing pulse type dynamic impact stirring treatment for 7-10min, and performing biochemical treatment for 3-4h at constant temperature;
step two: performing pulse type steam impact on the processed soybean milk for 4-5min, cooling the processed material to 45-50 ℃ through a heat exchanger, and adjusting the pH value to be neutral;
step three: performing enzyme deactivation and sterilization treatment on the biochemical liquid at 85-95 ℃ for 8-10min, and separating out the treated biochemical liquid through a plate-and-frame separation system pre-coated with a food-grade diatomite filter aid to obtain a soybean milk stock solution containing active peptide; concentrating to obtain soybean peptide powder;
step four: grinding Curcuma into powder, and granulating with 30-60 mesh steam; extracting the granules obtained after granulation with leaching liquor, and grinding to fineness of 90-150 meshes to obtain curcumin powder;
step five: respectively grinding cleaned and dried fructus Lycii and denucleated fructus Jujubae into fine powder, mixing at a ratio of 1:1 by weight, adding 1.5-3.0% (by weight) dietary fiber while mixing, and mixing;
step six: adding the produced soybean peptide powder, flavin powder and the mixed powder of medlar and red date into a stirring barrel for stirring, and sequentially adding 0.1-0.2 percent (by weight) of beta-cyclodextrin, 0.1-0.25 percent (by weight) of maltodextrin, 0.2-0.5 percent (by weight) of adhesive and 0.25-0.35 percent (by weight) of filler for stirring;
step seven: stirring and mixing uniformly to obtain the peptide solid beverage, sealing the solid beverage, packaging and storing.
Further, the second step is carried out pulse type steam impact under the conditions that the pressure is 9 atmospheric pressures and the temperature is 130-142 ℃.
Further, the leaching liquor in the fourth step is ethanol; the extracting solution is ground and pressed at the temperature of 100 ℃ and 110 ℃ and under the pressure of 5-7 atmospheres.
Further, in the fifth step, the dietary fiber comprises at least one of fructo-oligosaccharide, pectin, beta-glucan and inulin.
Further, in the sixth step, the adhesive is food-grade natural rubber powder, and the filler is food-grade soluble starch.
Compared with the prior art, the invention has the beneficial effects that:
1. the beta-cyclodextrin, the maltodextrin, the adhesive and the filler are used in a matching way, so that the peptide solid beverage is tasty and refreshing in taste, the dissolved clarity of the peptide solid beverage is clear, and the sales volume of the peptide solid beverage is increased; the adhesive is food-grade natural rubber powder, the filler is food-grade soluble starch, and both the adhesive and the filler are made of food-grade materials, so that the drinking safety of users is guaranteed; the practicability is strong, and the popularization and the use are easy.
2. The polypeptide has the characteristic of being preferentially absorbed by human bodies, and the polypeptide has the characteristic of being preferentially absorbed in the competition with the absorption of the polypeptide by the nutrient substances which are usually eaten by people and the amino acid residues and the amino acids which are degraded by the human bodies. Therefore, when the polypeptide is absorbed by a human body, the human body does not consume self energy to absorb the polypeptide, but the polypeptide is absorbed by the human body by the self energy to play the effects of relaxing, relieving pressure and helping sleep.
3. The preparation method is helpful for repairing intestinal tract, promoting digestion, caring skin, improving sleep, and strengthening body constitution. Meanwhile, the preparation method disclosed by the invention has the advantages of simple and convenient process, high extraction rate, good product quality and remarkable comprehensive benefit, and is suitable for industrial expanded production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A peptide solid beverage for skin care is prepared by the following steps:
the method comprises the following steps: adding lipase into the ground soybean milk, stirring, standing at constant temperature for biochemical treatment for 0.5-1 h; then adding neutral protease, performing pulse type dynamic impact stirring treatment for 7-10min, and performing biochemical treatment for 3-4h at constant temperature;
step two: performing pulse type steam impact on the processed soybean milk for 4-5min, cooling the processed material to 45-50 ℃ through a heat exchanger, and adjusting the pH value to be neutral;
step three: performing enzyme deactivation and sterilization treatment on the biochemical liquid at 85-95 ℃ for 8-10min, and separating out the treated biochemical liquid through a plate-and-frame separation system pre-coated with a food-grade diatomite filter aid to obtain a soybean milk stock solution containing active peptide; concentrating to obtain soybean peptide powder;
step four: grinding Curcuma into powder, and granulating with 30-60 mesh steam; extracting the granules obtained after granulation with leaching liquor, and grinding to fineness of 90-150 meshes to obtain curcumin powder;
step five: respectively grinding cleaned and dried fructus Lycii and denucleated fructus Jujubae into fine powder, mixing at a ratio of 1:1 by weight, adding 1.5-3.0% (by weight) dietary fiber while mixing, and mixing;
step six: adding the produced soybean peptide powder, flavin powder and the mixed powder of medlar and red date into a stirring barrel for stirring, and sequentially adding 0.1-0.2 percent (by weight) of beta-cyclodextrin, 0.1-0.25 percent (by weight) of maltodextrin, 0.2-0.5 percent (by weight) of adhesive and 0.25-0.35 percent (by weight) of filler for stirring;
step seven: stirring and mixing uniformly to obtain the peptide solid beverage, sealing the solid beverage, packaging and storing.
Wherein, the second step is carried out pulse type steam impact under the conditions of the pressure of 9 atmospheric pressures and the high temperature of 130-142 ℃.
Wherein, the leaching liquor in the fourth step is ethanol; the extracting solution is ground and pressed at the temperature of 100 ℃ and 110 ℃ and under the pressure of 5-7 atmospheres.
Wherein, the dietary fiber in the fifth step comprises at least one of fructo-oligosaccharide, pectin, beta-glucan and inulin.
And in the sixth step, the adhesive is food-grade natural rubber powder, and the filler is food-grade soluble starch.
Example 2
A peptide solid beverage for skin care is prepared by the following steps:
the method comprises the following steps: adding amylase into the ground soybean milk, stirring, standing at constant temperature for biochemical treatment for 0.5-1 h; then adding neutral protease, performing pulse type dynamic impact stirring treatment for 7-10min, and performing biochemical treatment for 3-4h at constant temperature;
step two: performing pulse type steam impact on the processed soybean milk for 4-5min, cooling the processed material to 45-50 ℃ through a heat exchanger, and adjusting the pH value to be neutral;
step three: performing enzyme deactivation and sterilization treatment on the biochemical liquid at 85-95 ℃ for 8-10min, and separating out the treated biochemical liquid through a plate-and-frame separation system pre-coated with a food-grade diatomite filter aid to obtain a soybean milk stock solution containing active peptide; concentrating to obtain soybean peptide powder;
step four: grinding Curcuma into powder, and granulating with 30-60 mesh steam; extracting the granules obtained after granulation with leaching liquor, and grinding to fineness of 90-150 meshes to obtain curcumin powder;
step five: respectively grinding cleaned and dried fructus Lycii and denucleated fructus Jujubae into fine powder, mixing at a ratio of 1:1 by weight, adding 1.5-3.0% (by weight) dietary fiber while mixing, and mixing;
step six: adding the produced soybean peptide powder, flavin powder and the mixed powder of medlar and red date into a stirring barrel for stirring, and sequentially adding 0.1-0.2 percent (by weight) of beta-cyclodextrin, 0.1-0.25 percent (by weight) of maltodextrin, 0.2-0.5 percent (by weight) of adhesive and 0.25-0.35 percent (by weight) of filler for stirring;
step seven: stirring and mixing uniformly to obtain the peptide solid beverage, sealing the solid beverage, packaging and storing.
Wherein, the second step is carried out pulse type steam impact under the conditions of the pressure of 9 atmospheric pressures and the high temperature of 130-142 ℃.
Wherein, the leaching liquor in the fourth step is ethanol; the extracting solution is ground and pressed at the temperature of 100 ℃ and 110 ℃ and under the pressure of 5-7 atmospheres.
Wherein, the dietary fiber in the fifth step comprises at least one of fructo-oligosaccharide, pectin, beta-glucan and inulin.
And in the sixth step, the adhesive is food-grade natural rubber powder, and the filler is food-grade soluble starch.
When the invention works: the beta-cyclodextrin, the maltodextrin, the adhesive and the filler are used in a matching way, so that the peptide solid beverage is tasty and refreshing in taste, the dissolved clarity of the peptide solid beverage is clear, and the sales volume of the peptide solid beverage is increased; the adhesive is food-grade natural rubber powder, the filler is food-grade soluble starch, and both the adhesive and the filler are made of food-grade materials, so that the drinking safety of users is guaranteed; the practicability is strong, and the popularization and the use are easy. The polypeptide has the characteristic of being preferentially absorbed by human bodies, and the polypeptide has the characteristic of being preferentially absorbed in the competition with the absorption of the polypeptide by the nutrient substances which are usually eaten by people and the amino acid residues and the amino acids which are degraded by the human bodies. Therefore, when the polypeptide is absorbed by a human body, the human body does not consume self energy to absorb the polypeptide, but the polypeptide is absorbed by the human body by the self energy to play the effects of relaxing, relieving pressure and helping sleep. The preparation method is helpful for repairing intestinal tract, promoting digestion, caring skin, improving sleep, and strengthening body constitution. Meanwhile, the preparation method disclosed by the invention has the advantages of simple and convenient process, high extraction rate, good product quality and remarkable comprehensive benefit, and is suitable for industrial expanded production.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (5)

1. A peptide solid beverage for beauty treatment is characterized in that the specific production method comprises the following steps:
the method comprises the following steps: adding lipase into the ground soybean milk, stirring, standing at constant temperature for biochemical treatment for 0.5-1 h; then adding neutral protease, performing pulse type dynamic impact stirring treatment for 7-10min, and performing biochemical treatment for 3-4h at constant temperature;
step two: performing pulse type steam impact on the processed soybean milk for 4-5min, cooling the processed material to 45-50 ℃ through a heat exchanger, and adjusting the pH value to be neutral;
step three: performing enzyme deactivation and sterilization treatment on the biochemical liquid at 85-95 ℃ for 8-10min, and separating out the treated biochemical liquid through a plate-and-frame separation system pre-coated with a food-grade diatomite filter aid to obtain a soybean milk stock solution containing active peptide; concentrating to obtain soybean peptide powder;
step four: grinding Curcuma into powder, and granulating with 30-60 mesh steam; extracting the granules obtained after granulation with leaching liquor, and grinding to fineness of 90-150 meshes to obtain curcumin powder;
step five: respectively grinding cleaned and dried fructus Lycii and denucleated fructus Jujubae into fine powder, mixing at a ratio of 1:1 by weight, adding 1.5-3.0% (by weight) dietary fiber while mixing, and mixing;
step six: adding the produced soybean peptide powder, flavin powder and the mixed powder of medlar and red date into a stirring barrel for stirring, and sequentially adding 0.1-0.2 percent (by weight) of beta-cyclodextrin, 0.1-0.25 percent (by weight) of maltodextrin, 0.2-0.5 percent (by weight) of adhesive and 0.25-0.35 percent (by weight) of filler for stirring;
step seven: stirring and mixing uniformly to obtain the peptide solid beverage, sealing the solid beverage, packaging and storing.
2. The peptide solid beverage for beauty treatment according to claim 1, characterized in that: and the second step is carried out pulse type steam impact under the conditions that the pressure is 9 atmospheric pressures and the temperature is 130-142 ℃.
3. The peptide solid beverage for beauty treatment according to claim 1, characterized in that: the leaching liquor in the fourth step is ethanol; the extracting solution is ground and pressed at the temperature of 100 ℃ and 110 ℃ and under the pressure of 5-7 atmospheres.
4. The peptide solid beverage for beauty treatment according to claim 1, characterized in that: and in the fifth step, the dietary fiber comprises at least one of fructo-oligosaccharide, pectin, beta-glucan and inulin.
5. The peptide solid beverage for beauty treatment according to claim 1, characterized in that: in the sixth step, the adhesive is food-grade natural rubber powder, and the filler is food-grade soluble starch.
CN202010596328.XA 2020-06-28 2020-06-28 Peptide solid beverage for beauty treatment Pending CN111543573A (en)

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CN106172827A (en) * 2016-08-19 2016-12-07 袁海忠 A kind of date-wolfberry fruit bean milk and production method thereof
CN106889305A (en) * 2016-12-28 2017-06-27 陕西天宝大豆食品技术研究所 Full fibert peptide nutrient food and preparation method thereof
CN106901089A (en) * 2017-03-08 2017-06-30 广东食品药品职业学院 A kind of health drink containing curcumin composition
CN109198347A (en) * 2017-06-30 2019-01-15 浙江京新生物科技有限公司 A kind of soybean peptide solid beverage and its application
CN108567089A (en) * 2017-08-28 2018-09-25 江苏农牧科技职业学院 A kind of radix cynanchi bungei solid beverage production auxiliary material
CN109998009A (en) * 2018-10-11 2019-07-12 浙江杏林堂生物科技有限公司 A kind of solid beverage of Chinese chestnut peptide and preparation method thereof

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Application publication date: 20200818

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