CN113925127A - Processing method of coarse cereal nutritional powder with immunity enhancing function - Google Patents

Processing method of coarse cereal nutritional powder with immunity enhancing function Download PDF

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Publication number
CN113925127A
CN113925127A CN202111214788.2A CN202111214788A CN113925127A CN 113925127 A CN113925127 A CN 113925127A CN 202111214788 A CN202111214788 A CN 202111214788A CN 113925127 A CN113925127 A CN 113925127A
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China
Prior art keywords
powder
flour
processing method
coarse cereal
function
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CN202111214788.2A
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Chinese (zh)
Inventor
胡爱军
王萌
郑捷
金树新
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Tianjin Chaobai Cereal Food Co ltd
Tianjin University of Science and Technology
Original Assignee
Tianjin Chaobai Cereal Food Co ltd
Tianjin University of Science and Technology
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Priority to CN202111214788.2A priority Critical patent/CN113925127A/en
Publication of CN113925127A publication Critical patent/CN113925127A/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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of coarse cereal nutritional powder with an immunity enhancing function. The beneficial technical effects of the invention are as follows: the invention is processed by taking coarse cereals as main raw materials and compounding other raw materials, contains a large amount of nutrient substances required by human bodies, contains vitamins, trace elements, carbohydrates and other substances which are easy to be absorbed by the human bodies, and has the effects of strengthening the stomach and the spleen, promoting sleep, enhancing immunity and the like.

Description

Processing method of coarse cereal nutritional powder with immunity enhancing function
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of coarse cereal nutritional powder with an immunity enhancing function.
Background
The immunity is a protective umbrella of a human body, and the immunity is reduced along with the acceleration of life rhythm, the pollution of the external environment and the pressure of life and work. The immunity of a person is reduced, the body has the problems, people feel uncomfortable and even suffer from diseases, and therefore, the development of the coarse cereal nutritional powder which has good taste and flavor and high nutritional and health-care values and is used for improving the immunity is urgent.
Disclosure of Invention
The invention provides a processing method of coarse cereal nutritional powder with the function of enhancing immunity, which has good taste and can improve the immunity of a human body.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a processing method of coarse cereal nutritional powder with an immunity enhancing function is prepared from the following raw materials: millet flour, black bean flour, carrot flour, lily flour, pearl barley flour, yam flour, red date flour, silicon dioxide, xanthan gum and maltodextrin;
the weight percentages of the raw materials are respectively as follows: 49.02% -53.19% of millet flour, 15.96% -19.61% of black bean flour, 1.47% -4.79% of carrot powder, 1.47% -2.66% of lily powder, 7.98% -12.25% of coix seed flour, 3.19% -3.92% of yam flour, 4.25% -4.90% of red date powder, 2.13% -2.94% of silicon dioxide, 1.47% -2.66% of xanthan gum and 2.94% -3.19% of maltodextrin;
the method comprises the following steps:
(1) washing and removing impurities from semen Setariae and semen Sojae Atricolor;
(2) soaking the product obtained in the step (1) at normal temperature;
(3) microwave curing the product obtained in the step (2) until the gelatinization degree is more than 95%;
(4) respectively crushing the products obtained in the step (3);
(5) adding the product obtained in the step (4), carrot powder, lily powder, pearl barley powder, yam powder, red date powder, silicon dioxide, xanthan gum and maltodextrin into a mixer to be fully and uniformly mixed;
(6) quantitatively packaging the product obtained in the step (5) by a packaging machine and storing at low temperature;
in the step (1), an ultrasonic cleaning technology is adopted;
ultrasonic power cleaning is carried out on the millet by 300-400W, ultrasonic frequency cleaning is carried out by 25-80 kHz, and ultrasonic cleaning is carried out for 1-2 min;
cleaning black beans with ultrasonic power of 300-500W, ultrasonic frequency of 25-80 kHz, and ultrasonic cleaning for 1-2 min;
in the step (2), millet is soaked for 10-20 min at normal temperature, and black beans are soaked for 50-70 min at normal temperature;
in the step (3), a microwave curing technology is adopted;
the microwave power and material mass ratio for millet curing is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 2-4 min;
the microwave power and material mass ratio for curing the black beans is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 3-5 min;
in the step (4), an ultramicro crushing technology is adopted, and the crushed granularity is 150-300 meshes;
in the step (6), an automatic packaging machine is adopted, and the moisture content of the product before packaging is required to be less than 8%.
The invention has the beneficial effects that:
(1) the invention is processed by taking coarse cereals as main raw materials and compounding other raw materials, contains a large amount of nutrient substances required by human bodies, contains vitamins, microelements, carbohydrates and other substances which are easy to be absorbed by the human bodies, and has the effects of strengthening the stomach and the spleen, promoting sleep, enhancing immunity and the like;
(2) the invention adopts the ultrasonic cleaning technology, the cleaning speed is high, the water consumption is low, and the cost is reduced;
(3) the invention adopts the microwave curing process, greatly shortens the heating time, improves the heating efficiency and saves the cost;
(4) according to the invention, a certain mass content of silicon dioxide and xanthan gum is added, so that the reconstitution property and stability of the product are improved.
Detailed Description
A processing method of coarse cereal nutritional powder with an immunity enhancing function is prepared from the following raw materials in percentage by weight: 49.02% -53.19% of millet flour, 15.96% -19.61% of black bean flour, 1.47% -4.79% of carrot powder, 1.47% -2.66% of lily powder, 7.98% -12.25% of coix seed flour, 3.19% -3.92% of yam flour, 4.25% -4.90% of red date powder, 2.13% -2.94% of silicon dioxide, 1.47% -2.66% of xanthan gum and 2.94% -3.19% of maltodextrin.
Example one
A processing method of coarse cereal nutritional powder with an immunity enhancing function is prepared from the following raw materials: millet flour, black bean flour, carrot flour, lily flour, pearl barley flour, yam flour, red date flour, silicon dioxide, xanthan gum and maltodextrin;
the weight percentages of the raw materials are respectively as follows: 53.19% of millet flour, 19.61% of black bean flour, 1.47% of carrot powder, 1.47% of lily powder, 9.98% of coix seed powder, 3.49% of yam flour, 4.25% of red date powder, 2.13% of silicon dioxide, 1.47% of xanthan gum and 2.94% of maltodextrin.
Preferably, the method comprises the following steps:
(1) washing and removing impurities from semen Setariae and semen Sojae Atricolor;
(2) soaking the product obtained in the step (1) at normal temperature;
(3) microwave curing the product obtained in the step (2) until the gelatinization degree is more than 95%;
(4) respectively crushing the products obtained in the step (3);
(5) adding the product obtained in the step (4), carrot powder, lily powder, pearl barley powder, yam powder, red date powder, silicon dioxide, xanthan gum and maltodextrin into a mixer to be fully and uniformly mixed;
(6) quantitatively packaging the product obtained in the step (5) by a packaging machine and storing at low temperature;
preferably, in the step (1), an ultrasonic cleaning technology is adopted;
ultrasonic power cleaning is carried out on the millet by 300-400W, ultrasonic frequency cleaning is carried out by 25-80 kHz, and ultrasonic cleaning is carried out for 1-2 min;
the ultrasonic power cleaning of the black beans is 300-500W, the ultrasonic frequency cleaning is 25-80 kHz, and the ultrasonic cleaning is 1-2 min.
Preferably, in the step (2), millet is soaked at normal temperature for 10-20 min, and black beans are soaked at normal temperature for 50-70 min;
preferably, in the step (3), a microwave curing technology is adopted;
the microwave power and material mass ratio for millet curing is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 2-4 min;
the microwave power and material mass ratio for curing the black beans is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 3-5 min;
preferably, in the step (4), an ultramicro crushing technology is adopted, and the crushed particle size is 150-300 meshes;
preferably, in the step (6), an automatic packaging machine is adopted, and the moisture content of the product before packaging is required to be less than 8%.
Example two
A processing method of coarse cereal nutritional powder with an immunity enhancing function is prepared from the following raw materials: millet flour, black bean flour, carrot flour, lily flour, pearl barley flour, yam flour, red date flour, silicon dioxide, xanthan gum and maltodextrin;
the weight percentages of the raw materials are respectively as follows: millet flour 49.02%, black bean flour 15.96%, carrot powder 4.79%, lily powder 2.66%, coix seed flour 9.96%, yam flour 3.92%, red date powder 4.9%, silicon dioxide 2.94%, xanthan gum 2.66% and maltodextrin 3.19%.
Preferably, the method comprises the following steps:
(1) washing and removing impurities from semen Setariae and semen Sojae Atricolor;
(2) soaking the product obtained in the step (1) at normal temperature;
(3) microwave curing the product obtained in the step (2) until the gelatinization degree is more than 95%;
(4) respectively crushing the products obtained in the step (3);
(5) adding the product obtained in the step (4), carrot powder, lily powder, pearl barley powder, yam powder, red date powder, silicon dioxide, xanthan gum and maltodextrin into a mixer to be fully and uniformly mixed;
(6) quantitatively packaging the product obtained in the step (5) by a packaging machine and storing at low temperature;
preferably, in the step (1), an ultrasonic cleaning technology is adopted;
ultrasonic power cleaning is carried out on the millet by 300-400W, ultrasonic frequency cleaning is carried out by 25-80 kHz, and ultrasonic cleaning is carried out for 1-2 min;
the ultrasonic power cleaning of the black beans is 300-500W, the ultrasonic frequency cleaning is 25-80 kHz, and the ultrasonic cleaning is 1-2 min.
Preferably, in the step (2), millet is soaked at normal temperature for 10-20 min, and black beans are soaked at normal temperature for 50-70 min;
preferably, in the step (3), a microwave curing technology is adopted;
the microwave power and material mass ratio for millet curing is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 2-4 min;
the microwave power and material mass ratio for curing the black beans is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 3-5 min;
preferably, in the step (4), an ultramicro crushing technology is adopted, and the crushed particle size is 150-300 meshes;
preferably, in the step (6), an automatic packaging machine is adopted, and the moisture content of the product before packaging is required to be less than 8%.
Although the embodiments of the present invention have been described in detail, the description is only a preferred embodiment of the present invention, and should not be considered as limiting the scope of the invention, and all equivalent changes and modifications made within the scope of the present invention should be covered by the claims of the present invention.

Claims (8)

1. A processing method of coarse cereal nutritional powder with the function of enhancing immunity is characterized by comprising the following steps: the feed is prepared from the following raw materials: millet flour, black bean flour, carrot flour, lily flour, pearl barley flour, yam flour, red date flour, silicon dioxide, xanthan gum and maltodextrin.
2. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 1, characterized in that: the weight percentages of the raw materials are respectively as follows: 49.02% -53.19% of millet flour, 15.96% -19.61% of black bean flour, 1.47% -4.79% of carrot powder, 1.47% -2.66% of lily powder, 7.98% -12.25% of coix seed flour, 3.19% -3.92% of yam flour, 4.25% -4.90% of red date powder, 2.13% -2.94% of silicon dioxide, 1.47% -2.66% of xanthan gum and 2.94% -3.19% of maltodextrin.
3. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 2, characterized in that: the method comprises the following steps:
(1) washing and removing impurities from semen Setariae and semen Sojae Atricolor;
(2) soaking the product obtained in the step (1) at normal temperature;
(3) microwave curing the product obtained in the step (2) until the gelatinization degree is more than 95%;
(4) respectively crushing the products obtained in the step (3);
(5) adding the product obtained in the step (4), carrot powder, lily powder, pearl barley powder, yam powder, red date powder, silicon dioxide, xanthan gum and maltodextrin into a mixer to be fully and uniformly mixed;
(6) quantitatively packaging the product obtained in the step (5) by a packaging machine and storing at low temperature.
4. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 3, characterized in that: in the step (1), an ultrasonic cleaning technology is adopted;
ultrasonic power cleaning is carried out on the millet by 300-400W, ultrasonic frequency cleaning is carried out by 25-80 kHz, and ultrasonic cleaning is carried out for 1-2 min;
the ultrasonic power cleaning of the black beans is 300-500W, the ultrasonic frequency cleaning is 25-80 kHz, and the ultrasonic cleaning is 1-2 min.
5. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 3, characterized in that: in the step (2), millet is soaked for 10-20 min at normal temperature, and black beans are soaked for 50-70 min at normal temperature.
6. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 3, characterized in that: in the step (3), a microwave curing technology is adopted;
the microwave power and material mass ratio for millet curing is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 2-4 min;
the microwave power and material mass ratio for curing the black beans is 5.5-6.5: 1.0 (kW: kg), and the microwave time is 3-5 min.
7. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 3, characterized in that: in the step (4), an ultramicro crushing technology is adopted, and the crushed granularity is 150-300 meshes.
8. The processing method of the coarse cereal nutritional powder with the function of enhancing immunity according to claim 3, characterized in that: in the step (6), an automatic packaging machine is adopted, and the moisture content of the product before packaging is required to be less than 8%.
CN202111214788.2A 2021-10-19 2021-10-19 Processing method of coarse cereal nutritional powder with immunity enhancing function Pending CN113925127A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2016132172A (en) * 2014-08-07 2018-02-08 Мингфу Лу Complex nutritional powder and method for its preparation
CN107981223A (en) * 2018-01-25 2018-05-04 陈宗礼 A kind of black bean, rice, sesame nutrient powder and preparation method thereof
CN109043322A (en) * 2018-08-20 2018-12-21 华中农业大学 A kind of vegetarian diet nutrient powder and preparation method thereof
CN109170550A (en) * 2018-10-26 2019-01-11 天津科技大学 A kind of processing method of blood pressure lowering and blood lipid millet composite nutrition powder
CN110122744A (en) * 2019-05-10 2019-08-16 甘肃省商业科技研究所有限公司 A kind of quinoa nutrient powder and preparation method thereof
CN111000147A (en) * 2019-12-09 2020-04-14 段优 Black bean composite nutrition powder

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2016132172A (en) * 2014-08-07 2018-02-08 Мингфу Лу Complex nutritional powder and method for its preparation
CN107981223A (en) * 2018-01-25 2018-05-04 陈宗礼 A kind of black bean, rice, sesame nutrient powder and preparation method thereof
CN109043322A (en) * 2018-08-20 2018-12-21 华中农业大学 A kind of vegetarian diet nutrient powder and preparation method thereof
CN109170550A (en) * 2018-10-26 2019-01-11 天津科技大学 A kind of processing method of blood pressure lowering and blood lipid millet composite nutrition powder
CN110122744A (en) * 2019-05-10 2019-08-16 甘肃省商业科技研究所有限公司 A kind of quinoa nutrient powder and preparation method thereof
CN111000147A (en) * 2019-12-09 2020-04-14 段优 Black bean composite nutrition powder

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Application publication date: 20220114