CN115005381A - Black soybean milk protein powder with high nutritive value and good taste and preparation method thereof - Google Patents
Black soybean milk protein powder with high nutritive value and good taste and preparation method thereof Download PDFInfo
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- CN115005381A CN115005381A CN202210700867.2A CN202210700867A CN115005381A CN 115005381 A CN115005381 A CN 115005381A CN 202210700867 A CN202210700867 A CN 202210700867A CN 115005381 A CN115005381 A CN 115005381A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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Abstract
The invention belongs to the technical field of soybean milk protein powder, and particularly relates to black soybean milk protein powder with high nutritive value and good taste and a preparation method thereof, wherein the black soybean milk protein powder is prepared from the following raw materials in parts by weight: 10-18 parts of black fungus extract, 8-16 parts of black date extract, 8-16 parts of black sesame extract, 14-20 parts of black rice extract, 80-100 parts of black bean, 4-10 parts of hawthorn extract, 2-6 parts of bitter gourd extract, 2-6 parts of aloe extract, 4-8 parts of honey, 6-10 parts of maltodextrin, 2-5 parts of white granulated sugar and 8-14 parts of whole milk powder.
Description
Technical Field
The invention relates to the technical field of soybean milk protein powder, in particular to black soybean milk protein powder with high nutritive value and good taste and a preparation method thereof.
Background
The black bean can reduce cholesterol in blood of human body, maintain the function integrity of the body, delay aging of the body and reduce blood viscosity. The native products of northeast China, Henan, Shanxi, etc. are also planted. The black bean polysaccharide has an immunosuppressive effect on the phagocytic function of phagocytic cells, so that the phagocytic function of the phagocytic cells is reduced, and the corresponding active oxygen is reduced; has effects of inhibiting leukocyte by indirectly scavenging active oxygen. In addition, the black bean pigment has the function of directly eliminating active oxygen generated by a cell system and a non-cell system, the black beans contain sexual activin, can promote the development of male and female sexual organs, regulate the function of sexual hormones, obviously reduce the abortion rate of women, improve the immune function of middle-aged and elderly people, and the black bean pulp protein powder prepared from the black beans has great market prospect;
the conventional black soybean milk protein powder is not comprehensive in nutrition and has a relatively common taste, so the black soybean milk protein powder with high nutritional value and good taste and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide black soybean milk protein powder with high nutritional value and good taste and a preparation method thereof, and aims to solve the problems that the conventional black soybean milk protein powder provided in the background art is not comprehensive in nutrition and has a relatively common taste.
In order to achieve the purpose, the invention provides the following technical scheme: the black soybean milk protein powder with high nutritive value and good mouthfeel is prepared from the following raw materials in parts by weight: 10-18 parts of black fungus extract, 8-16 parts of black date extract, 8-16 parts of black sesame extract, 14-20 parts of black rice extract, 80-100 parts of black bean, 4-10 parts of hawthorn extract, 2-6 parts of bitter gourd extract, 2-6 parts of aloe extract, 4-8 parts of honey, 6-10 parts of maltodextrin, 2-5 parts of white granulated sugar and 8-14 parts of whole milk powder.
Preferably, the black soybean milk protein powder raw material with high nutritive value and good mouthfeel is prepared from the following components in parts by weight: 12-16 parts of black fungus extract, 10-14 parts of black date extract, 10-14 parts of black sesame extract, 16-18 parts of black rice extract, 85-95 parts of black bean, 6-8 parts of hawthorn extract, 3-5 parts of bitter gourd extract, 3-5 parts of aloe extract, 5-7 parts of honey, 7-9 parts of maltodextrin, 3-4 parts of white granulated sugar and 10-12 parts of whole milk powder.
Preferably, the black soybean milk protein powder raw material with high nutritive value and good mouthfeel is prepared from the following components in parts by weight: 12 parts of black fungus extract, 10 parts of black date extract, 10 parts of black sesame extract, 16 parts of black rice extract, 85 parts of black bean, 6 parts of hawthorn extract, 3 parts of balsam pear extract, 3 parts of aloe extract, 5 parts of honey, 7 parts of maltodextrin, 3 parts of white granulated sugar and 10 parts of whole milk powder.
Preferably, the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 14 parts of black fungus extract, 12 parts of black date extract, 12 parts of black sesame extract, 17 parts of black rice extract, 90 parts of black bean, 7 parts of hawthorn extract, 4 parts of balsam pear extract, 4 parts of aloe extract, 6 parts of honey, 8 parts of maltodextrin, 3.5 parts of white granulated sugar and 11 parts of whole milk powder.
Preferably, the black soybean milk protein powder raw material with high nutritive value and good mouthfeel is prepared from the following components in parts by weight: 16 parts of black fungus extract, 14 parts of black date extract, 14 parts of black sesame extract, 18 parts of black rice extract, 95 parts of black bean, 8 parts of hawthorn extract, 5 parts of balsam pear extract, 5 parts of aloe extract, 7 parts of honey, 9 parts of maltodextrin, 4 parts of white granulated sugar and 12 parts of whole milk powder.
A preparation method of black soybean milk protein powder with high nutritive value and good taste comprises the following steps: the method comprises the following steps:
s1: soaking peeled black beans in water for 1-2h, putting the soaked black beans into water with the temperature of more than 95 ℃ for passivation, taking out the black beans, grinding the black beans into powder, obtaining black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, and then adding water into the black bean powder solution or drying the black bean powder solution until the water content is 3-5 wt%;
s2: adjusting the pH value of the black bean powder solution to 8-9, adding alkaline protease for enzymolysis for 2-2.5h under the condition of water bath at 60 ℃, then carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, and adjusting the pH value to be neutral when the temperature is reduced to 28-30 ℃ to obtain a modified black bean powder solution;
s3: adding black fungus extract, black date extract, black sesame seed extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, and uniformly mixing to obtain mixed slurry;
s4: and (5) carrying out spray drying treatment on the mixed slurry obtained in the step (S3) to obtain the black bean pulp protein powder with high nutritional value and good taste.
Preferably, in the step S1, the water temperature for soaking the peeled black beans is 20-40 ℃, and the passivation time is 60-70S.
Compared with the prior art, the invention has the beneficial effects that:
the black soybean milk protein powder has high nutritional value and relatively comprehensive nutrition by adding the black fungus extract, the black date extract, the black sesame extract, the black rice extract and the whole milk powder, the taste of the black soybean milk protein powder is improved by adding the hawthorn extract, the balsam pear extract, the honey and other substances, and the nutritional value of the black soybean milk protein powder is improved.
Drawings
FIG. 1 is a schematic flow chart of the steps 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.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Referring to fig. 1, the present invention provides a technical solution: the black soybean milk protein powder with high nutritive value and good mouthfeel is prepared from the following raw materials in parts by weight: 10-18 parts of black fungus extract, 8-16 parts of black date extract, 8-16 parts of black sesame extract, 14-20 parts of black rice extract, 80-100 parts of black bean, 4-10 parts of hawthorn extract, 2-6 parts of bitter gourd extract, 2-6 parts of aloe extract, 4-8 parts of honey, 6-10 parts of maltodextrin, 2-5 parts of white granulated sugar and 8-14 parts of whole milk powder.
The black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 12-16 parts of black fungus extract, 10-14 parts of black date extract, 10-14 parts of black sesame extract, 16-18 parts of black rice extract, 85-95 parts of black bean, 6-8 parts of hawthorn extract, 3-5 parts of bitter gourd extract, 3-5 parts of aloe extract, 5-7 parts of honey, 7-9 parts of maltodextrin, 3-4 parts of white granulated sugar and 10-12 parts of whole milk powder.
A preparation method of black soybean milk protein powder with high nutritive value and good taste comprises the following steps:
s1: soaking peeled black beans in water for 1-2h, putting the soaked black beans into water with the temperature of more than 95 ℃ for passivation, taking out the black beans, grinding the black beans into powder to obtain black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, and then adding water into the black bean powder solution or drying until the water content is 3-5 wt%;
s2: adjusting the pH value of the black bean powder solution to 8-9, adding alkaline protease for enzymolysis for 2-2.5h under the condition of water bath at 60 ℃, then carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, and adjusting the pH value to be neutral when the temperature is reduced to 28-30 ℃ to obtain a modified black bean powder solution;
s3: adding black fungus extract, black date extract, black sesame seed extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, and uniformly mixing to obtain mixed slurry;
s4: and (5) performing spray drying treatment on the mixed slurry obtained in the step S3 to obtain the black bean milk protein powder with high nutritive value and good taste.
In the step S1, the water temperature for soaking the peeled black beans is 20-40 ℃, and the passivation time is 60-70S.
Example 1:
selecting 12g of black fungus extract, 10g of black date extract, 10g of black sesame extract, 16g of black rice extract, 85g of black bean, 6g of hawthorn extract, 3g of balsam pear extract, 3g of aloe extract, 5g of honey, 7g of maltodextrin, 3g of white granulated sugar and 10g of whole milk powder, soaking peeled black bean in water for 1-2h, wherein the soaking water temperature is 20-40 ℃, putting the soaked black bean into water with the temperature of more than 95 ℃ for passivation for 60-70s, taking out, grinding the black bean into powder to obtain black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, then adding water or drying the black bean powder solution to ensure that the water content is 3-5 wt%, adjusting the pH value of the black bean powder solution to 8-9, adding alkaline enzymolysis protease under the water bath condition of 60 ℃, carrying out enzymolysis for 2-2.5h, then carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, cooling to 28-30 ℃, adjusting the pH value to be neutral to obtain a modified black bean powder solution, adding black fungus extract, black date extract, black sesame extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, uniformly mixing to obtain mixed slurry, and carrying out spray drying treatment on the mixed slurry to obtain the black bean pulp protein powder with high nutritional value and good taste.
Example 2:
selecting 14g of black fungus extract, 12g of black date extract, 12g of black sesame extract, 17g of black rice extract, 90g of black bean, 7g of hawthorn extract, 4g of balsam pear extract, 4g of aloe extract, 6g of honey, 8g of maltodextrin, 3.5g of white granulated sugar and 11g of whole milk powder, soaking peeled black bean in water for 1-2 hours at the temperature of 20-40 ℃, putting the soaked black bean into water at the temperature of more than 95 ℃ for passivation for 60-70s, taking out the black bean, grinding the black bean into powder to obtain black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, then adding water or drying the black bean powder solution to ensure that the water content is 3-5 wt%, adjusting the pH value of the black bean powder solution to 8-9, adding alkaline protease under the water bath condition of 60 ℃ for enzymolysis, carrying out enzymolysis for 2-2.5h, then carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, cooling to 28-30 ℃, adjusting the pH value to be neutral to obtain a modified black bean powder solution, adding black fungus extract, black date extract, black sesame extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, uniformly mixing to obtain mixed slurry, and carrying out spray drying treatment on the mixed slurry to obtain the black bean pulp protein powder with high nutritional value and good taste.
Example 3:
selecting 16g of black fungus extract, 14g of black date extract, 14g of black sesame extract, 18g of black rice extract, 95g of black bean, 8g of hawthorn extract, 5g of balsam pear extract, 5g of aloe extract, 7g of honey, 9g of maltodextrin, 4g of white granulated sugar and 12g of whole milk powder, soaking peeled black bean in water for 1-2h, wherein the soaking water temperature is 20-40 ℃, placing the soaked black bean into water with the temperature of more than 95 ℃ for passivation for 60-70s, taking out, grinding the black bean into powder to obtain black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, then adding water or drying the black bean powder solution to ensure that the water content is 3-5 wt%, adjusting the pH value of the black bean powder solution to 8-9, adding alkaline enzymolysis protease under the water bath condition of 60 ℃, carrying out enzymolysis for 2-2.5h, carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, cooling to 28-30 ℃, adjusting the pH value to be neutral to obtain a modified black bean powder solution, adding black fungus extract, black date extract, black sesame extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, uniformly mixing to obtain mixed slurry, and carrying out spray drying treatment on the mixed slurry to obtain the black bean pulp protein powder with high nutritional value and good taste.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
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 (7)
1. A black soybean milk protein powder with high nutritive value and good taste is characterized in that: the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 10-18 parts of black fungus extract, 8-16 parts of black date extract, 8-16 parts of black sesame extract, 14-20 parts of black rice extract, 80-100 parts of black bean, 4-10 parts of hawthorn extract, 2-6 parts of bitter gourd extract, 2-6 parts of aloe extract, 4-8 parts of honey, 6-10 parts of maltodextrin, 2-5 parts of white granulated sugar and 8-14 parts of whole milk powder.
2. The black soybean milk protein powder with high nutritive value and good mouthfeel according to claim 1, which is characterized in that: the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 12-16 parts of black fungus extract, 10-14 parts of black date extract, 10-14 parts of black sesame extract, 16-18 parts of black rice extract, 85-95 parts of black bean, 6-8 parts of hawthorn extract, 3-5 parts of bitter gourd extract, 3-5 parts of aloe extract, 5-7 parts of honey, 7-9 parts of maltodextrin, 3-4 parts of white granulated sugar and 10-12 parts of whole milk powder.
3. The black soybean milk protein powder with high nutritive value and good mouthfeel according to claim 2, which is characterized in that: the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 12 parts of black fungus extract, 10 parts of black date extract, 10 parts of black sesame extract, 16 parts of black rice extract, 85 parts of black bean, 6 parts of hawthorn extract, 3 parts of balsam pear extract, 3 parts of aloe extract, 5 parts of honey, 7 parts of maltodextrin, 3 parts of white granulated sugar and 10 parts of whole milk powder.
4. The black soybean milk protein powder with high nutritive value and good mouthfeel according to claim 2, which is characterized in that: the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 14 parts of black fungus extract, 12 parts of black date extract, 12 parts of black sesame extract, 17 parts of black rice extract, 90 parts of black bean, 7 parts of hawthorn extract, 4 parts of balsam pear extract, 4 parts of aloe extract, 6 parts of honey, 8 parts of maltodextrin, 3.5 parts of white granulated sugar and 11 parts of whole milk powder.
5. The black soybean milk protein powder with high nutritive value and good mouthfeel according to claim 2, which is characterized in that: the black soybean milk protein powder raw material with high nutritive value and good taste is prepared from the following components in parts by weight: 16 parts of black fungus extract, 14 parts of black date extract, 14 parts of black sesame extract, 18 parts of black rice extract, 95 parts of black bean, 8 parts of hawthorn extract, 5 parts of balsam pear extract, 5 parts of aloe extract, 7 parts of honey, 9 parts of maltodextrin, 4 parts of white granulated sugar and 12 parts of whole milk powder.
6. A method for preparing black soybean milk protein powder with high nutritive value and good mouthfeel according to any one of claims 1 to 5, which is characterized in that: the method comprises the following steps:
s1: soaking peeled black beans in water for 1-2h, putting the soaked black beans into water with the temperature of more than 95 ℃ for passivation, taking out the black beans, grinding the black beans into powder to obtain black bean powder, adding clear water into the black bean powder, repeatedly washing until the black bean powder solution is neutral, and then adding water into the black bean powder solution or drying until the water content is 3-5 wt%;
s2: adjusting the pH value of the black bean powder solution to 8-9, adding alkaline protease for enzymolysis for 2-2.5h under the condition of water bath at 60 ℃, then carrying out enzyme deactivation treatment on the solution after enzymolysis in boiling water, and adjusting the pH value to be neutral when the temperature is reduced to 28-30 ℃ to obtain a modified black bean powder solution;
s3: adding black fungus extract, black date extract, black sesame seed extract, black rice extract, hawthorn extract, balsam pear extract, aloe extract, honey, maltodextrin, white granulated sugar and whole milk powder into the modified black bean powder solution, and uniformly mixing to obtain mixed slurry;
s4: and (5) carrying out spray drying treatment on the mixed slurry obtained in the step (S3) to obtain the black bean pulp protein powder with high nutritional value and good taste.
7. The preparation method of black soybean milk protein powder with high nutritive value and good mouthfeel according to claim 6, which is characterized in that: in the step S1, the water temperature for soaking the peeled black beans is 20-40 ℃, and the passivation time is 60-70S.
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CN101904353A (en) * | 2010-07-06 | 2010-12-08 | 安徽百氏情缘食品有限公司 | Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof |
CN104872669A (en) * | 2015-05-27 | 2015-09-02 | 蒋雪冬 | Five-black-substance nutrition powder |
CN108142564A (en) * | 2016-12-02 | 2018-06-12 | 李悦铭 | A kind of weight-reducing soya-bean milk and preparation method thereof |
CN109303225A (en) * | 2017-07-26 | 2019-02-05 | 北京神飞航天应用技术研究院 | A kind of black coarse grain meal compound protein solid beverage being suitable for spacefarer |
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Patent Citations (4)
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CN101904353A (en) * | 2010-07-06 | 2010-12-08 | 安徽百氏情缘食品有限公司 | Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof |
CN104872669A (en) * | 2015-05-27 | 2015-09-02 | 蒋雪冬 | Five-black-substance nutrition powder |
CN108142564A (en) * | 2016-12-02 | 2018-06-12 | 李悦铭 | A kind of weight-reducing soya-bean milk and preparation method thereof |
CN109303225A (en) * | 2017-07-26 | 2019-02-05 | 北京神飞航天应用技术研究院 | A kind of black coarse grain meal compound protein solid beverage being suitable for spacefarer |
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