LU504511B1 - Fig dietary fiber food and its preparation method - Google Patents
Fig dietary fiber food and its preparation method Download PDFInfo
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- LU504511B1 LU504511B1 LU504511A LU504511A LU504511B1 LU 504511 B1 LU504511 B1 LU 504511B1 LU 504511 A LU504511 A LU 504511A LU 504511 A LU504511 A LU 504511A LU 504511 B1 LU504511 B1 LU 504511B1
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- dietary fiber
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- powder
- fiber food
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001125 extrusion Methods 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 230000001007 puffing effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 8
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, in particular to a fig dietary fiber food and its preparation method. The raw materials of the fig dietary fiber food are: 45–55 parts of fig, 6–8 parts of corn powder, 6–8 parts of rice powder, 13–15 parts of accessories, 15–17 parts of maltose, 4–6 parts of palm oil, 1–1.5 parts of edible salt, with a total mass of 100 parts. The fig dietary fiber food prepared by the spiral extrusion integrated technology in this application is a product with simple process, unique flavor, good palatability, nutritious, health, green and with high dietary fiber. The application can realize the high value utilization of fig, enrich the types of fig products, and meet the demand of market supply and consumer groups.
Description
DESCRIPTION LU504511
FIG DIETARY FIBER FOOD AND ITS PREPARATION METHOD
The present invention belongs to the field of food processing technology, especially the processing technology of fruit and vegetable products in the food field, specifically a fig dietary fiber food and its preparation method.
Fig is a berry tree species with an edible rate of over 92%. The fruit is seedless and has a thin skin, soft flesh, and a sweet flavor. It's a new type of health fruit. Fig is rich in proteins, calcium, phosphorus, iron, carotenoids, vitamins and other components. It also contains many beneficial trace elements, as well as 18 amino acids, of which 8 are essential for the human body. Fig also has high medicinal value, known as “anti-cancer fruit”. It is rich in flavonoids, polysaccharides, superoxide dismutase and other active substances, and has antioxidant, antibacterial, hypoglycemic, lipid-lowering, heat clearing and fluid production, tonifying spleen and clearing intestines, subsidence of a swelling and detoxification effects etc. However, the thin and soft skin of figs makes it difficult to store and transport, and their storage period is only 1-2 days, which seriously restricts the development of the fig industry.
Dietary fiber is a polysaccharide that has been recognized as the seventh largest nutrient by the nutritional community. It is easy for the human body to digest and absorb, and has functions such as preventing constipation, regulating intestinal function, and regulating blood sugar etc. With the improvement of consumers' quality of life, food refinement has become more and more sophisticated, and the proportion of animal food has greatly increased, leading to some so-called “modern civilization diseases”, such as obesity, diabetes, hyperlipidemia, etc. Strengthening the intake of dietary fiber can effectively prevent the occurrence of such diseases and help improve the quality of life b504511 consumers. Therefore, with the improvement of quality of life, high dietary fiber foods win consumers’ favor increasingly.
At present, figs are still in the primary processing stage, with insufficient development of new products and a lack of branding construction, which seriously restricts the improvement of product added value. It is urgent to develop new health products with high health value, high nutritional safety performance, and high wide palatability. Although there are patents and technical literature describing the preparation methods of fig dietary fiber related foods, there are still problems such as low dietary fiber content, complex processes, poor palatability, and difficulty chewing. Therefore, preparing a fig dietary fiber food is a new challenge for technical personnel in this field.
The purpose of the invention is to provide a fig dietary fiber food and its preparation method according to the existing technical problems. The method uses fig as the main raw material to prepare fig dietary fiber food, which is a product with simple process, unique flavor, nutritious, health, green and with high dietary fiber. The application can realize the high value utilization of fig, enrich the types of fig products, and meet the demand of market supply and consumer groups.
In order to achieve the above invention objectives, the specific technical solution of the present invention is:
A fig dietary fiber food, which comprises the following raw materials: 45-55 parts of fig, 6-8 parts of corn powder, 6-8 parts of rice powder, 13-15 parts of accessories, 15— 17 parts of maltose, 4-6 parts of palm oil, 1-1.5 parts of edible salt, with a total mass of 100 parts.
As a better implementation method in this application, the accessories are one or more of peanuts, sesame, almonds, soybeans and japonica rice.
A fig dietary fiber food comprises the following steps: LU504511
S1: Raw material processing: Selecting figs with ripeness of 70%-80% and complete shape, without decay and damage as raw materials, putting them into a continuous automatic cleaning machine for cleaning, and then cut figs into halves for standby;
S2: Drying: Evenly placing the cut figs on the baking pan and baking them in the oven to obtain dried figs;
S3: Spiral extrusion and grinding: Using the integrated spiral extrusion and grinding equipment to grind the dried figs for 15-25 minutes, and passing 12-16 mesh sieve to obtain fig powder;
S4: Double helix extrusion puffing: Fig powder, corn powder and rice powder are mixed and extruded to form fig granules;
S5: Boiling: Adding maltose to the frying pan for boiling, adding palm oil and edible salt during the boiling process, and leaving the pan when the temperature of maltose reaches 112 DEG C;
S6: Mixing and stirring: stirring the boiled maltose, fig granules and accessories evenly, adding them to the forming machine, extruding them, cooling them to 35-45
DEG C, and cutting them into 6¢cm * 3cm * 2cm blocks;
S7: Sterilization: Using 0.2-0.4 ppm ozone for sterilization, with a sterilization time of 1 hour;
S8: Packaging: The finished product is packaged and sealed using nitrogen filled and aluminum plastic composite film.
As a better embodiment of the application, the baking temperature described in step
S2 is 65-87 DEG C, the baking time is 8-12 hours, and the moisture content of fig after baking is controlled at 10% — 20%.
As a better implementation method in the present application, the extrusion puffing described in step S4 adopts double helix extrusion puffing technology, with a screw speed of 110 r/min and a screw extrusion temperature of 110 DEG C.
Compared with the prior art, the positive effects of the present invention are reflected in:
(1) The present invention uses high dietary fiber health fruit figs as raw material$)504511 and adopts texture recombination technology to research and develop a new type of health product with high health value, high nutritional safety performance, and high palatability.
(2) The invention breaks through the bottleneck of low maturity of figs and hard taste, realizes the full utilization of high-value fig secondary fruits, enriches the product market, and meets the consumer's demand for delicious food.
(3) The invention solves the problem of crushing and refining high sugar and high dietary fiber dry figs by adopting the spiral extrusion grinding technology, breaks through the processing bottleneck, and realizes the granulation of fig.
(4) The present invention adopts a double helix extrusion puffing technology to solidify and shape the material.
The surface of the expanded material is free of oil, making it easy for subsequent processing.
The screw speed and screw extrusion temperature are specified to improve the gelatinization degree and dietary fiber content.
(5) The preparation process of fig dietary fiber food of the invention is simple, practical, easy to promote, and there are fewer production personnel and equipment, which makes the production cost of enterprises less, but the prepared fig dietary fiber food has good taste, high nutritional value, and good market prospect.
DESCRIPTION OF THE INVENTION LU504511
In order to make the purpose, technical solution, and advantages of the present invention clearer and clearer, a further detailed description of the present invention will be given in conjunction with specific implementation methods. However, this should not be understood as the scope of the above-mentioned subject matter of the present invention being limited to the following embodiments. Without departing from the above technical ideas of the present invention, various substitutions and changes made based on common technical knowledge and commonly used means in the field should be included in the scope of the present invention.
In this application document, % represents wt% unless otherwise specified; the raw materials used, unless otherwise specified, are all commercially available products.
Example 1:
A Fig dietary fiber food comprises the following steps:
S1: Raw material processing: Selecting figs with ripeness of 70%-80% and complete shape, without decay and damage as raw materials, putting them into a continuous automatic cleaning machine for cleaning, and then cut figs into halves for standby;
S2: Drying: Evenly placing the cut figs on the baking tray and putting them into the oven for baking. The baking temperature is 70 DEG C and the baking time is 10 hours.
Controlling the moisture content of figs after baking at 17% to get dried figs;
S3: Spiral extrusion and grinding: Using the integrated spiral extrusion and grinding equipment to grind the dried figs for 20 minutes, and passing 14 mesh to obtain fig powder;
S4: Double screw extrusion: Fig powder, corn powder and rice powder are mixed and extruded. The screw speed is 110 r/min, and the screw extrusion temperature is 110
DEG C, so that the material is solidified to form fig particles;
S5: Boiling: Adding maltose to the frying pan for boiling, adding palm oil and edible salt during the boiling process, and leaving the pan when the temperature of maltose reaches 112 DEG C;
SE: Mixing and stirring: stirring the boiled maltose, fig granules and almonds evenlM/504511 adding them to the forming machine, extruding them, cooling them to 40 DEG C, and cutting them into 6cm * 3cm * 2cm blocks;
S7: Sterilization: Using 0.3 ppm ozone for sterilization, with a sterilization time of 1 hour;
S8: Packaging: The finished product is packaged and sealed using nitrogen filled and aluminum plastic composite film.
Example 2:
A Fig dietary fiber food comprises the following steps:
S1: Raw material processing: Selecting figs with ripeness of 70%-80% and complete shape, without decay and damage as raw materials, putting them into a continuous automatic cleaning machine for cleaning, and then cut figs into halves for standby;
S2: Drying: Evenly placing the cut figs on the baking tray and putting them into the oven for baking. The baking temperature is 72 DEG C and the baking time is 9 hours.
Controlling the moisture content of figs after baking at 16% to get dried figs;
S3: Spiral extrusion and grinding: Using the integrated spiral extrusion and grinding equipment to grind the dried figs for 18 minutes, and passing 14 mesh to obtain fig powder;
S4: Double helix extrusion puffing: Fig powder, corn powder and rice powder are mixed and extruded. The screw speed is 110 r/min, and the screw extrusion temperature is 110 DEG C, so that the material is solidified to form fig particles;
S5: Boiling: Adding maltose to the frying pan for boiling, adding palm oil and edible salt during the boiling process, and leaving the pan when the temperature of maltose reaches 112 DEG C;
S6: Mixing and stirring: stirring the boiled maltose, fig granules and almonds evenly, adding them to the forming machine, extruding them, cooling them to 38 DEG C, and cutting them into 6cm * 3cm * 2cm blocks;
S7: Sterilization: Using 0.4 ppm ozone for sterilization, with a sterilization time of 1 hour;
S8: Packaging: The finished product is packaged and sealed using nitrogen fill&d/504511 and aluminum plastic composite film.
The above examples are only the preferred embodiments of this patent, but the scope of protection of this patent is not limited to them. It should be pointed out that for ordinary technical personnel in this field, without departing from the principles of this patent, several improvements and embellishments can be made based on the technical solution and patent concept of this patent, and these improvements and embellishments should also be considered within the scope of protection of this patent.
Claims (5)
1. A fig dietary fiber food and its preparation method are characterized in that it contains the following raw materials: 45-55 parts of fig, 6-8 parts of corn powder, 6-8 parts of rice powder, 13-15 parts of accessories, 15-17 parts of maltose, 4-6 parts of palm oil, 1-1.5 parts of edible salt, with a total mass of 100 parts.
2. The fig dietary fiber food and its preparation method according to claim 1, is characterized in that the accessories are one or more of peanuts, sesame, almonds, soybeans and japonica rice.
3. The Fig dietary fiber food and its preparation method according to any one of claims 1-2, is characterized in that it comprises the following steps: S1: raw material processing: selecting figs with ripeness of 70%-80% and complete shape, without decay and damage as raw materials, putting them into a continuous automatic cleaning machine for cleaning, and then cut figs into halves for standby; S2: drying: evenly placing the cut figs on the baking pan and baking them in the oven to obtain dried figs; S3: spiral extrusion and grinding: using the integrated spiral extrusion and grinding equipment to grind the dried figs for 15-25 minutes, and passing 12-16 mesh sieve to obtain fig powder; S4: double helix extrusion puffing: fig powder, corn powder and rice powder are mixed and extruded to form fig granules; S5: boiling: adding maltose to the frying pan for boiling, adding palm oil and edible salt during the boiling process, and leaving the pan when the temperature of maltose reaches 112 DEG C; S6: mixing and stirring: stirring the boiled maltose, fig granules and accessories evenly, adding them to the forming machine, extruding them, cooling them to 35~45 DEG C, and cutting them into 6cm * 3cm * 2cm blocks;
S7: sterilization: using 0.2—0.4 ppm ozone for sterilization, with a sterilization time 68504511 1 hour; S8: packaging: the finished product is packaged and sealed using nitrogen filled and aluminum plastic composite film.
4. The fig dietary fiber food and its preparation method according to claim 3, is characterized in that the baking temperature is 65-87 DEG C, the baking time is 8-12 hours, and the moisture content of the baked figs is controlled at 10% — 20% in step S2.
5. The fig dietary fiber food and its preparation method according to claim 3, is characterized in that the extrusion puffing described in step S4 adopts the double helix extrusion puffing technology, the screw speed is 110 r/min, and the screw extrusion temperature is 110 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU504511A LU504511B1 (en) | 2023-06-15 | 2023-06-15 | Fig dietary fiber food and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU504511A LU504511B1 (en) | 2023-06-15 | 2023-06-15 | Fig dietary fiber food and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU504511B1 true LU504511B1 (en) | 2023-12-18 |
Family
ID=89384461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU504511A LU504511B1 (en) | 2023-06-15 | 2023-06-15 | Fig dietary fiber food and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU504511B1 (en) |
-
2023
- 2023-06-15 LU LU504511A patent/LU504511B1/en active IP Right Grant
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Effective date: 20231218 |