CN114586960A - Sesame, walnut and black bean powder and preparation method thereof - Google Patents

Sesame, walnut and black bean powder and preparation method thereof Download PDF

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CN114586960A
CN114586960A CN202210323390.0A CN202210323390A CN114586960A CN 114586960 A CN114586960 A CN 114586960A CN 202210323390 A CN202210323390 A CN 202210323390A CN 114586960 A CN114586960 A CN 114586960A
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sesame
walnut
frying
black
bean powder
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潘涛
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Wuxi Wugu Shidai Technology Co ltd
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Wuxi Wugu Shidai Technology Co ltd
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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • 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
    • A23L19/10—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
    • 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
    • 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
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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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)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides sesame, walnut and black bean powder and a preparation method thereof, wherein the sesame, walnut and black bean powder comprises the following components in parts by weight: 20-25, 15-20, 6-13, 5-10, 1-6, 3-10, 1-6 and 10-16, and the preparation method comprises respectively cooking rhizoma Dioscoreae, dried fructus Jujubae and semen Juglandis with microwave, and cooking semen Sojae Atricolor, fructus Zizaniae Caduciflorae and semen Sesami Niger with frying pan; cooking rice and glutinous rice in an electric frying pan; grinding the single crystal rock candy into rock candy powder by a grinder and then sieving; mixing the prepared raw materials and auxiliary materials, crushing, and uniformly mixing with the prepared flavoring agent and additive to obtain a finished product; the invention has the advantages that the prepared sesame walnut black bean powder is improved in taste, dissolubility, viscosity and fragrance, and meets the requirements of taste and sense of taste of eaters better.

Description

Sesame, walnut and black bean powder and preparation method thereof
Technical Field
The invention belongs to the technical field of preparation of sesame, walnut and black bean powder, and particularly relates to sesame, walnut and black bean powder and a preparation method thereof.
Background
At present, along with the continuous acceleration of the rhythm of life, many office workers do not have time to prepare breakfast due to time problems, and use various meal replacement powder brewing modes to replace breakfast, so that the breakfast is convenient and quick, wherein the sesame walnut black bean powder is frequently used meal replacement powder, but the existing sesame walnut black bean powder has poor solubility, mouthfeel, viscosity and fragrance, cannot meet the expectations of eaters, and influences the experience of eaters.
Disclosure of Invention
The present invention addresses the above-mentioned problems.
The technical scheme of the invention is realized as follows: the sesame, walnut and black bean powder comprises black beans, Chinese yam, black rice, dried red dates, black sesame, walnut kernels, rice, sticky rice and monocrystal rock sugar, and the sesame, walnut and black bean powder comprises the following components in parts by weight: 20-25, 15-20, 6-13, 5-10, 1-6, 3-10, 1-6 and 10-16.
A preparation method of sesame, walnut and black bean powder comprises the following steps:
step 1, preparing raw materials, namely respectively curing the Chinese yam, the dried red dates and the walnut kernels by microwaves, and respectively curing the black beans, the black rice and the black sesame seeds by a frying pan;
step 2, preparing auxiliary materials, namely cooking the rice and the sticky rice through an electric frying pan;
step 3, preparing a flavoring agent, grinding the monocrystalline rock candy into rock candy powder by adopting a grinder, and sieving;
step 4, mixing the prepared raw materials and auxiliary materials, crushing, and uniformly mixing with the prepared flavoring agent and additive to obtain a finished product;
and 5, packaging the finished product.
As a preferable embodiment, in the step 1, the yam is dried by microwave at 75-85 deg.C for 5-8min, the dried red dates is dried by microwave at 55-65 deg.C for 3-7min, and the walnut kernels are dried at 65-75 deg.C for 5-8 min.
As a preferred embodiment, the frying temperature of the black bean in the step 1 is 145-155 ℃, the frying time is 20-30min, the frying temperature of the black rice is 145-155 ℃, the frying time is 20-30min, the frying temperature of the black sesame is 145-155 ℃, and the frying time is 20-30 min.
As a preferred embodiment, the temperature for frying the rice in the step 2 by using an electric frying pan is 145-155 ℃, the frying time is 20-30min, the temperature for frying the glutinous rice is 145-155 ℃, and the frying time is 20-30 min.
As a preferred embodiment, the flavoring agent is prepared in step 3 by using a sieve having a mesh size of more than 80 mesh.
In a preferred embodiment, the additive in step 4 is xanthan gum, and the xanthan gum is 0.1-0.8 parts by weight.
As a preferred embodiment, the equipment used for mixing the prepared raw materials and auxiliary materials in the step 4 is a groove type mixer, and the mixing mode is forward rotation for 3-5min and then reverse rotation for 3-5 min.
As a preferred embodiment, the device used for mixing and crushing the prepared raw materials and auxiliary materials in the step 4 is a crusher, the crushing temperature is lower than 50 ℃, and the sieving is carried out after the crushing, wherein the sieving mesh number is more than 80 meshes.
The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the crushed raw materials, auxiliary materials, flavoring agents and additives in the step 4 are mixed by a groove type mixer in a forward rotation mode for 3-5min and then in a reverse rotation mode for 3-5 min.
After the technical scheme is adopted, the invention has the beneficial effects that:
1. the finally prepared sesame, walnut and black bean powder has the advantages of fine and smooth taste, no roughness and moderate sweetness, and can better meet the taste of young people.
2. The finally prepared sesame, walnut and black bean powder has good dissolubility, is easy to dissolve in hot water at the temperature of about 80 ℃, and does not agglomerate after being dissolved.
3. The finally prepared sesame walnut black bean powder has good viscosity, does not precipitate after being dissolved, and does not precipitate or precipitates less within at least 30 minutes.
4. The sesame, walnut and black bean powder finally prepared by the method has better fragrance, and different curing methods are adopted for different raw materials and auxiliary materials, so that the fragrance of the product can be reflected, and the expectations of eaters on the taste, the sense of taste and the fragrance of the product are met.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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
According to the figure 1, the sesame, walnut and black bean powder comprises the following components in parts by weight: 25. 20, 6, 5, 1, 10, 6, 16.
Wherein the raw materials comprise Chinese yam, dried red dates, walnut kernels, black beans, black rice and black sesame seeds, the auxiliary materials comprise rice and sticky rice, and the flavoring agent is monocrystal rock sugar.
Firstly, drying the Chinese yam, the dried red dates and the walnut kernels by microwaves respectively, wherein the drying temperature of the Chinese yam is 85 ℃, the drying time is 8min, the drying temperature of the dried red dates is 65 ℃, the drying time is 7min, the drying temperature of the walnut kernels is 65 ℃, and the drying time is 5 min.
And then, respectively frying the black beans, the black rice and the black sesame seeds in a frying pan for aroma curing, wherein the frying temperature of the black beans in the frying pan is 145 ℃, the frying time is 20min, the frying temperature of the black rice in the frying pan is 145 ℃, the frying time is 20min, the frying temperature of the black sesame seeds in the frying pan is 145 ℃, and the frying time is 20 min.
Then, frying rice and glutinous rice respectively by an electric frying pan for cooking, wherein the frying temperature of the electric frying pan for the rice is 145 ℃, the frying time is 20min, the frying temperature of the electric frying pan for the glutinous rice is 145 ℃, and the frying time is 20 min.
And finally grinding the monocrystal rock sugar into crystal sugar powder by a grinder, sieving, and sieving by using a 90-mesh sieve.
The processing of the raw materials, the auxiliary materials and the flavoring agent is completed.
Mixing the raw materials and adjuvants by trough type mixer, wherein forward conveying for 3-5min and reverse conveying for 3-5min are adopted as mixing mode, pulverizing is carried out by pulverizer after mixing uniformly, pulverizing is carried out at temperature below 50 deg.C by pulverizing cutter head, sieving is carried out after pulverizing, sieving is carried out by 90 mesh sieve, sieved powder, flavoring agent and additive are mixed again, trough type mixer is adopted as mixing mode, forward conveying for 3-5min and reverse conveying for 3-5min are adopted as mixing mode, and mixing is carried out by reverse conveying for 3-5 min.
Mixing to obtain product powder, and detecting the product powder in the detection directions including taste, dissolubility, viscosity and fragrance, wherein the taste is fine, smooth, free of roughness and moderate in sweetness; the requirement of the dissolubility is that the water is easy to dissolve, hot water at about 80 ℃ is easy to dissolve, and no caking exists; the requirement of viscosity is that no or little precipitation is carried out within 30 minutes; the flavor is required to have the flavor of sesame.
Example 2
As shown in figure 1, the sesame walnut black bean powder comprises the following components in parts by weight: 25. 20, 13, 5, 6, 3, 1, 16.
The raw materials comprise Chinese yam, dried red dates, walnut kernels, black beans, black rice and black sesame seeds, the auxiliary materials comprise rice and sticky rice, and the flavoring agent is monocrystal rock sugar.
Firstly, drying the Chinese yam, the dried red dates and the walnut kernels respectively by microwaves, wherein the drying temperature of the Chinese yam is 75 ℃, the drying time is 5min, the drying temperature of the dried red dates is 55 ℃, the drying time is 3min, the drying temperature of the walnut kernels is 75 ℃, and the drying time is 8 min.
And then, frying the black beans, the black rice and the black sesame seeds respectively by a frying pan for aroma curing, wherein the frying temperature of the black beans by the frying pan is 155 ℃, the frying time is 30min, the frying temperature of the black rice by the frying pan is 155 ℃, the frying time is 30min, the frying temperature of the black sesame seeds by the frying pan is 155 ℃, and the frying time is 30 min.
Then frying rice and glutinous rice respectively with electric frying pan for aging, wherein the frying temperature of the electric frying pan is 155 deg.C, the frying time is 30min, the frying temperature of the electric frying pan is 155 deg.C, and the frying time is 30 min.
And finally grinding the monocrystal rock sugar into crystal sugar powder by a grinder, sieving, and sieving by using a 90-mesh sieve.
The processing of the raw materials, the auxiliary materials and the flavoring agent is completed.
Mixing the raw materials and the auxiliary materials by a groove-shaped mixing machine in a forward transmission mode for 3-5min and a reverse rotation mode for 3-5min, uniformly mixing, crushing by a crusher, ensuring that the temperature is below 50 ℃ by a crushing cutter head during crushing, sieving after crushing, sieving by a 90-mesh sieve, mixing the sieved powder with the flavoring agent and the additive again, mixing by the groove-shaped mixing machine in a forward transmission mode for 3-5min and mixing by a reverse rotation mode for 3-5 min.
Example 3
As shown in figure 1, the sesame walnut black bean powder comprises the following components in parts by weight: 23. 17, 10, 9, 4, 7, 5, 15.
Wherein the raw materials comprise Chinese yam, dried red dates, walnut kernels, black beans, black rice and black sesame seeds, the auxiliary materials comprise rice and sticky rice, and the flavoring agent is monocrystal rock sugar.
Firstly, drying the Chinese yam, the dried red dates and the walnut kernels respectively by microwaves, wherein the drying temperature of the Chinese yam is 80 ℃, the drying time is 7min, the drying temperature of the dried red dates is 60 ℃, the drying time is 5min, the drying temperature of the walnut kernels is 70 ℃, and the drying time is 7 min.
And then, respectively frying the black beans, the black rice and the black sesame seeds in a frying pan for aroma curing, wherein the frying temperature of the black beans in the frying pan is 150 ℃, the frying time is 25min, the frying temperature of the black rice in the frying pan is 150 ℃, the frying time is 25min, the frying temperature of the black sesame seeds in the frying pan is 150 ℃, and the frying time is 20 min.
Then frying rice and glutinous rice respectively with electric frying pan for 25min at 150 deg.C, and 25min at 150 deg.C.
And finally grinding the monocrystal rock sugar into crystal sugar powder by a grinder, sieving, and sieving by adopting a 100-mesh sieve.
The processing of the raw materials, the auxiliary materials and the flavoring agent is completed.
Mixing the raw materials and adjuvants by trough type mixer, wherein forward conveying for 3-5min and reverse conveying for 3-5min are adopted as mixing mode, pulverizing is carried out by pulverizer after mixing uniformly, pulverizing is carried out at temperature below 50 deg.C by pulverizing cutter head, sieving is carried out after pulverizing, sieving is carried out by 100 mesh sieve, sieved powder is mixed with flavoring agent and additive again, trough type mixer is adopted as mixing mode, forward conveying for 3-5min and reverse conveying for 3-5min are adopted as mixing mode, and mixing is carried out by reverse conveying for 3-5 min.
Mixing to obtain product powder, and detecting the product powder in the detection directions including taste, dissolubility, viscosity and fragrance, wherein the taste is fine, smooth, free of roughness and moderate in sweetness; the requirement of the dissolubility is that the water is easy to dissolve, hot water at about 80 ℃ is easy to dissolve, and no caking exists; the requirement of viscosity is that no or little precipitation is carried out within 30 minutes; the flavor is required to have the flavor of sesame
Mixing to obtain product powder, and detecting the product powder in the detection directions including taste, dissolubility, viscosity and fragrance, wherein the taste is fine, smooth, free of roughness and moderate in sweetness; the requirement of the dissolubility is that the water is easy to dissolve, hot water at about 80 ℃ is easy to dissolve, and no caking exists; the requirement of viscosity is that no or little precipitation is carried out within 30 minutes; the flavor is required to have the flavor of sesame.
Experimental example:
the invention respectively compares the taste, the dissolubility, the viscosity and the fragrance of the commercially available sesame walnut black bean powder and the sesame walnut black bean powder prepared by the invention in a way of tasting and observing for at least 10 persons for comparison, and the comparison result is as follows,
wherein A is a product obtained by purchasing on the market, and B, C, D is the products obtained by the embodiments 1, 2 and 3 respectively.
Figure BDA0003572574860000061
Figure BDA0003572574860000071
According to the experimental data, the sesame walnut black bean powder prepared by the method is superior to products on the existing market in taste, dissolubility, viscosity and flavor, and meanwhile, according to different embodiments of the method, the component weight and the corresponding temperature and time selection in the preparation process of the embodiment 3 are adopted, so that the quality of the prepared products is superior to those of other embodiments, and the taste and the gustatory experience of eaters are better improved.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The sesame walnut black bean powder is characterized by comprising the following components in parts by weight: 20-25, 15-20, 6-13, 5-10, 1-6, 3-10, 1-6 and 10-16.
2. A method for preparing the sesame, walnut and black bean powder as claimed in claim 1, which comprises the following steps:
step 1, preparing raw materials, namely respectively curing the Chinese yam, the dried red dates and the walnut kernels by microwaves, and respectively curing the black beans, the black rice and the black sesame seeds by a frying pan;
step 2, preparing auxiliary materials, namely cooking the rice and the sticky rice through an electric frying pan;
step 3, preparing a flavoring agent, grinding the monocrystalline rock candy into rock candy powder by adopting a grinder, and sieving;
step 4, mixing the prepared raw materials and auxiliary materials, crushing, and uniformly mixing with the prepared flavoring agent and additive to obtain a finished product;
and 5, packaging the finished product.
3. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein in the step 1, the yam is dried by microwave at 75-85 ℃ for 5-8min, the dried red dates is dried by microwave at 55-65 ℃ for 3-7min, and the walnut kernels are dried at 65-75 ℃ for 5-8 min.
4. The method as claimed in claim 2, wherein the frying temperature of black bean in step 1 is 145-155 ℃, the frying time is 20-30min, the frying temperature of black rice is 145-155 ℃, the frying time is 20-30min, the frying temperature of black sesame is 145-155 ℃, and the frying time is 20-30 min.
5. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the frying temperature of the rice in the step 2 is 145-155 ℃ by using an electric frying pan, the frying time is 20-30min, the frying temperature of the glutinous rice is 145-155 ℃ and the frying time is 20-30 min.
6. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the number of the sieve meshes used for preparing the flavoring agent in the step 3 is more than 80 meshes.
7. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the additive in the step 4 is xanthan gum, and the xanthan gum accounts for 0.1-0.8 parts by weight.
8. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the equipment used for mixing the prepared raw materials and auxiliary materials in the step 4 is a trough mixer, and the mixing mode is forward rotation for 3-5min and then reverse rotation for 3-5 min.
9. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the raw materials and the auxiliary materials prepared in the step 4 are mixed and crushed by a crusher, the temperature of a cutter head of the crusher is lower than 50 ℃, the crushed raw materials and the auxiliary materials are sieved, and the sieved mesh number is more than 80 meshes.
10. The method for preparing the sesame, walnut and black bean powder as claimed in claim 2, wherein the crushed raw materials, auxiliary materials, flavoring agents and additives in the step 4 are mixed by a groove type mixer in a forward rotation mode for 3-5min and then in a reverse rotation mode for 3-5 min.
CN202210323390.0A 2022-03-30 2022-03-30 Sesame, walnut and black bean powder and preparation method thereof Pending CN114586960A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767835A (en) * 2014-12-24 2016-07-20 丰益(上海)生物技术研发中心有限公司 Coarse-cereal solid beverage and preparation method thereof
CN109123639A (en) * 2018-09-14 2019-01-04 延安大学 A kind of jujube black bean paddy sesame composite superfine health-care powder and its production technology
CN109430702A (en) * 2018-12-27 2019-03-08 许彐琼 A kind of health-preserving food and preparation method based on pure coarse food grain

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767835A (en) * 2014-12-24 2016-07-20 丰益(上海)生物技术研发中心有限公司 Coarse-cereal solid beverage and preparation method thereof
CN109123639A (en) * 2018-09-14 2019-01-04 延安大学 A kind of jujube black bean paddy sesame composite superfine health-care powder and its production technology
CN109430702A (en) * 2018-12-27 2019-03-08 许彐琼 A kind of health-preserving food and preparation method based on pure coarse food grain

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Application publication date: 20220607