CN115568488B - Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits - Google Patents
Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits Download PDFInfo
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- CN115568488B CN115568488B CN202211088693.5A CN202211088693A CN115568488B CN 115568488 B CN115568488 B CN 115568488B CN 202211088693 A CN202211088693 A CN 202211088693A CN 115568488 B CN115568488 B CN 115568488B
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 41
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 title claims abstract description 25
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 25
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 35
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000004904 shortening Methods 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000005764 inhibitory process Effects 0.000 abstract description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 9
- 238000001816 cooling Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000132 electrospray ionisation Methods 0.000 description 2
- 239000003480 eluent Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000002552 multiple reaction monitoring Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- URIMPWMBVPNFDM-UHFFFAOYSA-N 5-formylfuran-2-sulfonic acid Chemical compound OS(=O)(=O)C1=CC=C(C=O)O1 URIMPWMBVPNFDM-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029350 Neurotoxicity Diseases 0.000 description 1
- 206010074268 Reproductive toxicity Diseases 0.000 description 1
- 206010044221 Toxic encephalopathy Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007135 neurotoxicity Effects 0.000 description 1
- 231100000228 neurotoxicity Toxicity 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000590 oncogenic Toxicity 0.000 description 1
- 230000002246 oncogenic effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000005173 quadrupole mass spectroscopy Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000007696 reproductive toxicity Effects 0.000 description 1
- 231100000372 reproductive toxicity Toxicity 0.000 description 1
- -1 shortening Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000004885 tandem mass spectrometry Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000001195 ultra high performance liquid chromatography Methods 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of inhibition of hazards in foods, and discloses a method for simultaneously reducing the contents of acrylamide and 5-hydroxymethylfurfural in baked biscuits. The method comprises the following steps: adding grapefruit powder in the process of making baked biscuits; the addition amount of the grapefruit powder is 2 percent of the mass of the wheat flour. According to the invention, the specific amount of the grapefruit powder is added in the making process of the baked biscuits, so that the contents of AA and 5-HMF are reduced at the same time, and the moisture and the appearance of the biscuits are not greatly influenced.
Description
Technical Field
The invention belongs to the field of inhibition of hazards in foods, and particularly relates to a method for simultaneously reducing the contents of acrylamide and 5-hydroxymethylfurfural in baked biscuits.
Background
Acrylamide (AA) as a substance having strong neurotoxicity and reproductive toxicity to humans has been defined as "class 2A carcinogen" by the international agency for research on cancer (IARC) as early as 1994. 5-hydroxymethylfurfural (5-HMF) has also been demonstrated to have oncogenic toxicity to humans as its in vivo metabolite 5-sulfofurfural. A challenge is to simultaneously inhibit acrylamide and 5-hydroxymethylfurfural in heated foods.
In the prior scientific research, a number of methods for effectively inhibiting acrylamide in thermally processed foods have been discovered, such as reducing the content of effective precursors in the foods, changing the thermal processing mode, optimizing the variety and storage mode of the food raw materials, fermenting action, and the like. However, these approaches are difficult to perform in factory processing or in home cooking.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a method for simultaneously reducing the contents of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in baked biscuits, which specifically adopts the following technical scheme:
a method for simultaneously reducing the AA and 5-HMF content of a baked biscuit comprising the steps of: adding grapefruit powder in the process of making baked biscuits; the addition amount of the grapefruit powder is 2 percent of the mass of the wheat flour.
Based on the technical problems that only one of AA and 5-HMF is usually adopted in the prior art, and the mouthfeel and appearance of biscuits can be greatly influenced. The inventors have found that, when a specific amount of grapefruit powder (2% of the mass of wheat flour) is added during the process of making baked biscuits, simultaneous reduction of the AA and 5-HMF content can be achieved without significant impact on the moisture and appearance of the biscuits. When other amounts of grapefruit powder are added, the simultaneous inhibition effect of AA and 5-HMF can not be realized, and even the inhibition effect on AA and 5-HMF can be promoted to a certain extent.
Based on the above findings, the invention also provides a baked biscuit, which comprises the following raw materials: wheat flour, water, milk powder, and NaH CO 3 NaCl, shortening, sweetener, NH 4 HCO 3 The mass of the grapefruit powder is 2% of that of the wheat flour.
Preferably, the sweetener is sucrose and corn syrup. More preferably, the sucrose is a fine-grained sucrose; the corn syrup is high fructose corn syrup.
Preferably, wheat flour, water, milk powder, naHCO 3 NaCl, shortening and NH 4 HCO 3 The mass ratio of sucrose to corn syrup is 80g:17.6g:0.8g:0.8g:1g:20g:0.4g:33.6g:1.2g.
Preferably, the milk powder is skimmed milk powder.
The invention also provides a manufacturing method of the baked biscuit, which comprises the following steps:
(1) Sucrose, milk powder and NaHCO 3 Mixing with NaCl and shortening to obtainA mixture;
(2) Corn syrup and NH 4 HCO 3 Dissolving in water, then adding the mixture obtained in the step (1), and simultaneously adding the grapefruit powder and stirring;
(3) Adding wheat flour and stirring until dough is formed;
(4) And (3) preparing the dough into a plurality of biscuit-shaped dough blanks, and baking to obtain the baked biscuits.
Preferably, in the step (4) of the above production method, the baking conditions include: the temperature was 180℃and the time was 8 minutes.
Preferably, in the step (2) of the above production method, the stirring time is 1min.
The beneficial effects of the invention are as follows: according to the invention, the specific amount of the grapefruit powder is added in the making process of the baked biscuits, so that the contents of AA and 5-HMF are reduced at the same time, and the moisture and the appearance of the biscuits are not greatly influenced.
Detailed Description
The conception and technical effects of the present invention will be clearly and completely described in conjunction with examples below to fully understand the objects, aspects and effects of the present invention.
Example 1:
a method for making baked biscuits comprising the steps of:
(1) 33.6g of fine sucrose, 0.8g of skim milk powder and 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g of high fructose corn syrup (42%) and 0.4g of NH 4 HCO 3 Dissolving in 17.6g of water, then adding the mixture obtained in the step (1), adding 0.8g of grapefruit powder, and stirring for 1min;
(3) Adding 80g of wheat flour and stirring until dough is formed;
(4) After the dough is made into dough with the diameter of 5cm and the thickness of 3mm by using a die, the dough is put into an oven for baking, and the baking conditions comprise: the temperature is 180 ℃ and the time is 8 minutes; taking out from the oven, cooling for 5min, taking out the biscuit from the baking tray, cooling at room temperature for 30min, and storing in a refrigerator at-20deg.C for use.
Example 2:
a method for making baked biscuits comprising the steps of:
(1) 33.6g of fine sucrose, 0.8g of skim milk powder and 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g of high fructose corn syrup (42%) and 0.4g of NH 4 HCO 3 Dissolving in 17.6g of water, then adding the mixture obtained in the step (1), adding 1.6g of grapefruit powder, and stirring for 1min;
(3) Adding 80g of wheat flour and stirring until dough is formed;
(4) The dough is baked after being molded into dough blanks with the diameter of 5cm and the thickness of 3mm, and baking conditions comprise: the temperature is 180 ℃ and the time is 8 minutes; taking out from the oven, cooling for 5min, taking out the biscuit from the baking tray, cooling at room temperature for 30min, and storing in a refrigerator at-20deg.C for use.
Example 3:
a method for making baked biscuits comprising the steps of:
(1) 33.6g of fine sucrose, 0.8g of skim milk powder and 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g of high fructose corn syrup (42%) and 0.4g of NH 4 HCO 3 Dissolving in 17.6g of water, then adding the mixture obtained in the step (1), adding 2.4g of grapefruit powder, and stirring for 1min;
(3) Adding 80g of wheat flour and stirring until dough is formed;
(4) The dough is baked after being molded into dough blanks with the diameter of 5cm and the thickness of 3mm, and baking conditions comprise: the temperature is 180 ℃ and the time is 8 minutes; taking out from the oven, cooling for 5min, taking out the biscuit from the baking tray, cooling at room temperature for 30min, and storing in a refrigerator at-20deg.C for use.
Detection test:
setting a blank group: the procedure of example 1 was repeated except that the grapefruit powder was not added.
(1) The baked biscuits prepared in examples 1-3 were subjected to AA and 5-HMF determination as follows:
1g of crushed biscuit is weighed into a 50mL centrifuge tube, and 20 mu L of 13C is added 3 AA (10. Mu.g/mL) and 60. Mu.L 13C 6 HMF (10. Mu.g/mL) internal standard, then 3mL of ultrapure water was added. After standing for 20min, 10mL of acetonitrile was added and the mixture was vortexed with a IKA Vortex Genius 3 shaker for 2min. A QuEChERS mixture (4 g MgSO4 and 1g NaCl) was added to the above extract and shaken with a 2min to ensure transfer of AA and 5-HMF to the acetonitrile layer. To remove fat, 5mL of the supernatant was mixed with 5mL of n-hexane, then vortexed for 1min and centrifuged at 4400g for 5min, and then the n-hexane layer (upper layer) was discarded. Aspirate 2mL acetonitrile layer (lower layer) to 10mL centrifuge tube transfer. The extract in a 10mL centrifuge tube was dried at 40℃with nitrogen, reconstituted with 1mL of water and filtered using a 0.22 μm filter.
Analysis was performed using an Agilent 1290 ultra-high performance liquid chromatography system in combination with an Agilent 6460 triple quadrupole mass spectrometry (UPLC-QqQ-MS/MS) and electrospray ionization (ESI) source. Analytes were separated on Phenomenex Synergi Hydro-RP columns (150X 2.0mm,4 μm) and the column temperature was kept at 30 ℃. The mobile phase was methanol (eluent A) and distilled water (eluent B) containing 0.1% (V/V) formic acid at a flow rate of 0.3mL/min and a sample introduction amount of 1. Mu.L. Gradient elution was achieved under the following conditions: the procedure starts from 95% b and decreases from 0 to 3min to 80% b; increase to 95% b in 5 min; hold at 95% b for 2min. Identification and quantification of AA and 5-HMF by Multiple Reaction Monitoring (MRM) mode, qualitative and quantitative ions were as follows: AA, m/z 72→55 and 72→27;13C 3 AA, m/z 75→58 and 75→29;5-HMF, m/z 127- > 109 and 127- > 81 and 13C 6 HMF,133→115 and 133→86. Other operating parameters of the mass spectrometer are as follows: atomizer gas, N2; drying gas temperature, 350 ℃; drying gas flow, 12L/min; atomizer pressure, 35psi; sheath gas temperature is 350 ℃, sheath gas flow is 9L/min, nozzle pressure is 500V; capillary voltage, 3.5kV.
The specific results are shown in Table 1. As can be seen from table 1, only when the addition amount was 2%, the AA and 5-HMF contents were significantly reduced at the same time; examples 1 and 3, however, do not only show no decrease in AA and 5-HMF, but also promote it.
TABLE 1
(2) The baked biscuits prepared in examples 1-3 were tested for moisture and color by the following method: the measurement of moisture was performed by referring to the first method (direct drying method) in GB 5009.3-2016; the chromaticity is measured by a desk-top spectrocolorimeter, and the values of L, a and b are recorded. The colorimetric determination of each group of biscuits was repeated 3 times, and the color values were obtained by the values L, a and b, as follows: chromaticity value:
the measurement results of the moisture content are shown in Table 2, and the measurement results of the chromaticity are shown in Table 3. As can be seen from tables 2 and 3, the biscuits made by the method of the present invention did not differ significantly in moisture and chromaticity from the biscuits of the blank group.
TABLE 2
TABLE 3 Table 3
The present invention is not limited to the above embodiments, but is merely preferred embodiments of the present invention, and the present invention should be construed as being limited to the above embodiments as long as the technical effects of the present invention are achieved by the same means. Various modifications and variations are possible in the technical solution and/or in the embodiments within the scope of the invention.
Claims (7)
1. A method for simultaneously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits, comprising the steps of: adding grapefruit powder in the process of making baked biscuits;
wherein, the baking conditions for making the baked biscuit comprise: the temperature is 180 ℃ and the time is 8 minutes; the raw materials for baking the biscuits comprise: wheat flour, water, milk powder and NaHCO 3 NaCl, shortening and NH 4 HCO 3 Grapefruit powder, sucrose and corn syrup, wheat flour, water, milk powder, naHCO 3 NaCl, shortening and NH 4 HCO 3 The mass of the sucrose and the corn syrup are respectively 80g, 17.6g, 0.8g, 1g, 20g, 0.4g, 33.6g and 1.2g, and the mass of the grapefruit powder is 2 percent of the mass of the wheat flour.
2. The baked biscuit is characterized by comprising the following raw materials: wheat flour, water, milk powder and NaHCO 3 NaCl, shortening and NH 4 HCO 3 Grapefruit powder, sucrose and corn syrup, wheat flour, water, milk powder, naHCO 3 NaCl, shortening and NH 4 HCO 3 The mass of the sucrose and the corn syrup is respectively 80g, 17.6g, 0.8g, 1g, 20g, 0.4g, 33.6g and 1.2g, and the mass of the grapefruit powder is 2% of the mass of the wheat flour;
wherein, the baking conditions for making the baked biscuit comprise: the temperature was 180℃and the time was 8 minutes.
3. The baked biscuit of claim 2, wherein the sucrose is a fine-grain sucrose.
4. The baked biscuit of claim 2, wherein the corn syrup is a high fructose corn syrup.
5. The baked biscuit according to claim 2, wherein the milk powder is skimmed milk powder.
6. A method of making a baked biscuit as claimed in any of claims 3 to 5, comprising the steps of:
(1) Sucrose, milk powder and NaHCO 3 Uniformly mixing NaCl and shortening to obtain a mixture;
(2) Corn syrup and NH 4 HCO 3 Dissolving in water, then adding the mixture obtained in the step (1), and simultaneously adding the grapefruit powder and stirring;
(3) Adding wheat flour and stirring until dough is formed;
(4) Preparing dough into a plurality of biscuit-shaped dough blanks, and baking to obtain baked biscuits;
in step (4), the baking conditions include: the temperature was 180℃and the time was 8 minutes.
7. The method of claim 6, wherein in step (2), the stirring time is 1min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN115568488B true CN115568488B (en) | 2024-02-09 |
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