WO2005120258A1 - Poudre de noyau de noisette nutritive et procede de preparation associe - Google Patents

Poudre de noyau de noisette nutritive et procede de preparation associe Download PDF

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Publication number
WO2005120258A1
WO2005120258A1 PCT/CN2005/000792 CN2005000792W WO2005120258A1 WO 2005120258 A1 WO2005120258 A1 WO 2005120258A1 CN 2005000792 W CN2005000792 W CN 2005000792W WO 2005120258 A1 WO2005120258 A1 WO 2005120258A1
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WO
WIPO (PCT)
Prior art keywords
hazelnut
juice
water
ginseng
weight
Prior art date
Application number
PCT/CN2005/000792
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English (en)
Chinese (zh)
Inventor
Peng Liu
Original Assignee
Peng Liu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Peng Liu filed Critical Peng Liu
Publication of WO2005120258A1 publication Critical patent/WO2005120258A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/49—Fagaceae (Beech family), e.g. oak or chestnut
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258—Panax (ginseng)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)

Definitions

  • the invention relates to a functional solid nutrition beverage, in particular to a hazelnut nutrition powder and a preparation method thereof.
  • Hazelnuts are very rich in nutrition, with 100 grams of kernels (dry) containing 20 grams of protein, 44.8 grams of fat, 14.7 grams of carbohydrates, 6.4 milligrams of iron, 1244 milligrams of potassium, 5.83 milligrams of zinc, and rich in vitamins, B 2 ,
  • Nick Fatty acid composition of hazelnut is 72.3% of oleic acid, 21.6% of linoleic acid, 1% of linolenic acid, 0.3 of hexadecenoic acid, and 1.6% of stearic acid.
  • the unsaturated fatty acid content is as high as 95.2%, which is much higher than other vegetable protein oil foods. Therefore, hazelnut is an excellent medicinal and food-type food raw material, but at present, it has only two application methods of fried food and pressed oil, and the processed product is very simple, far from meeting the diversified food consumption needs of modern people.
  • the purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art, and to provide a hazelnut nutrition powder with the same origin of medicine and food.
  • the object of the present invention is also to provide a preparation method thereof.
  • the hazelnut nutrition powder of the present invention is a hazelnut pulp meter or spray dried product of ginseng juice.
  • the hazelnut processed by the technical solution of the present invention can be used for instant brewing, and has the advantages of using both medicine and food, convenient eating, and more in line with modern people's consumption habits. Adding ginseng can significantly enhance health and dietary functions.
  • the raw materials also include xylitol or sugar, dextrin, citric acid, wolfberry powder, xanthan gum, and functional nutrients.
  • Xylitol or sugar can be interchanged; the raw materials can include one, two or more of any combination of xylitol or sugar, dextrin, citric acid, xanthan gum, and wolfberry powder.
  • the introduction of this technical solution can improve a variety of properties such as taste and product stability.
  • the raw materials include 1-90 parts by weight of hazelnut pulp and 0.2-90 parts by weight of ginseng juice. This technical solution is beneficial to the mutual enhancement of hazelnut and ginseng.
  • the raw materials include 30-60 parts by weight of hazelnut pulp and 0.2-20 parts by weight of ginseng juice. This technical solution is more conducive to the synergy of hazelnut and ginseng.
  • its raw materials include 1-90 parts by weight of kernel kernel juice, 0.2-90 parts by weight of ginseng juice,
  • xylitol or sugar 1- 30 parts by weight of xylitol or sugar, 1-20 parts by weight of dextrin, 1-50 parts by weight of wolfberry powder, 0.2-2 parts by weight of citric acid, 0.2-0.5 xanthan gum or / and 0.2- 2 functional nutrients. Except for the hazelnut paddle juice, other components are optional components, and one, two or more combinations of the above may be selected.
  • Functional nutrients include docosahexacarboxylic acid (PAA), docosapentacarboxylic acid (EPA), and various vitamins and minerals. This technical solution is comprehensive in nutrition and more in line with modern people's consumption habits.
  • the hazelnut paddle juice is preferably prepared by the following method: After the hazelnuts are soaked in water, they are stirred to remove underwear,
  • ginseng juice is preferably prepared by the following method: after washing and dipping, squeeze 1-20 times water and squeeze the juice and sieve. This technical solution can better preserve the nutrition and pharmacological ingredients in hazelnut and ginseng.
  • the hazelnut juice is more preferably prepared by the following methods: After the hazelnuts are soaked in water, they are stirred to remove underwear, ground with 6 times water, and sieved through a 100-mesh sieve; the ginseng juice is preferably prepared by the following methods: Juice with 5-8 times water and pass through a 100 mesh sieve. Ginseng juice: Soak the selected ginseng for 4-12 hours, and then press the juicer to squeeze the juice. The ratio of human participation in water is 1: 6-8 or 1: 1-20. This technical solution not only can better preserve the nutrition and pharmacological ingredients in hazelnuts and ginseng, but also facilitates processing and guarantees product quality.
  • it is preferably prepared by the following methods: mixing raw materials, colloidal milling, filtering, concentrating, and spray-drying.
  • This technical solution is not only simple and easy to implement, but also can guarantee product quality.
  • it is preferably prepared by the following methods: Stirring and mixing of raw materials, colloidal milling and smashing, passing through a 120-mesh sieve, 50-55 ° C vacuum concentration to 50-60% of solid content, and inlet air temperature of 140-170 ° C spray Dry and sieve after cooling.
  • the preparation method of the hazelnut nutrition powder of the present invention includes the following steps: After the hazelnuts are immersed in water, they are stirred to remove underwear, ground with water, sieved, mixed with water, squeezed into water, squeezed with water, squeezed, sieved ginseng juice, and other raw materials. Grinding, sieving, vacuum concentration, spray drying at an inlet air temperature of 140-170 ° C, and sieving after cooling. This preparation method has strong operability and can better guarantee product quality.
  • the process is as follows: removing hazelnuts, breaking shells, removing underwear, rough grinding, adding ginseng juice and other raw materials, mixing and stirring, colloidal grinding, filtering, degassing, spray drying, cooling, sieving, packaging, Hazel milk powder.
  • the hazelnut raw materials are selected without pests, mildew, and more than nine mature hazelnuts.
  • Shell breaking Before breaking the shell, first expose the hazelnuts to the sun for a period of time in order to break the shell. Use a shell breaker to remove the shells and debris to obtain hazelnuts.
  • Peeling After water immersion, peeling is performed manually or mechanically. After the peeled hazelnuts are washed with water, the hazelnut skins are processed intensively.
  • Colloid mill Mix the raw materials with a colloid mill twice, and filter: 120 mesh sieve.
  • the water content should generally be controlled at 25% -30%, the solid content can reach 50% -60%, the concentration temperature is generally 50-55 ° C, and the vacuum is 80-93Kpa.
  • the inlet air temperature is controlled at 140-170 ° C, and the outlet temperature is 75-90 ° C. After cooling, it is passed through an 80 mesh sieve and then divided into finished products.
  • PAA Docosahexaenoic acid
  • EPA Eicosapentaenoic acid
  • ginsenoside-R ginsenoside-Rb ⁇ Rb 2 , Rb 3 , Rc, Re, Rf 2 , Rg 2 , Ro.
  • ginseng root still contains eight fatty acids such as volatile oil, resin and linoleic acid, a variety of ginsenosides, amino acids, sugars, fatty acids, sterols, vitamins, volatile oils, flavones, inorganic salts, enzymes, as well as glucose, glycosides, and ginseng. Ketones, choline and other chemical ingredients.
  • fatty acids such as volatile oil, resin and linoleic acid, a variety of ginsenosides, amino acids, sugars, fatty acids, sterols, vitamins, volatile oils, flavones, inorganic salts, enzymes, as well as glucose, glycosides, and ginseng. Ketones, choline and other chemical ingredients.
  • anti-aging, anti-fatigue, anti-swelling pain, anti-harmful stimulus, etc. it can regulate the nervous system, cardiovascular system, material metabolism, endocrine system and hematopoietic function, improve human immunity, and can change the stress state of the body
  • the hazelnut nutrition powder of the present invention is dipped in hazelnut to make pulp and then sprayed.
  • the preparation method can better preserve the nutritional and pharmacological ingredients in hazelnuts. It has both food and food use, good coordination between components, rich nutrition, good taste, strong health care functions, convenient manufacturing, storage, transportation, and more conformity. The advantages of modern people's consumption habits.
  • the raw materials of the hazelnut nutrition powder of the present invention include hazelnut pulp juice of IKg and ginseng juice of 0.2Kg.
  • Hazelnut juice is the product of hazelnut water immersed, stirred to underwear, grinded with 2 times water, and sieved with 100 mesh sieve; ginseng juice is ginseng washed and dipped into 20 times water, and sieved with 100 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 90Kg of hazelnut pulp and 90Kg by weight of ginseng juice.
  • Hazelnut juice is the product of hazelnut water immersed, stirred to underwear, grinded with 2 times water, and sieved with 100 mesh sieve;
  • the raw materials of the hazelnut nutrition powder of the present invention include 30Kg of hazelnut paddle juice and 8Kg of ginseng juice.
  • the hazelnut pulp juice is the product of hazelnut water immersed, stirred to underwear, ground with 6 times water, and passed through a 100-mesh sieve:
  • the ginseng juice is ginseng washed and immersed with 5 times water, and pressed through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 60Kg of hazelnut pulp juice and 5Kg of ginseng juice.
  • the hazelnut juice is the product of hazelnut water immersed and stirred to remove underwear. It is ground and sieved with 6 times water.
  • the ginseng juice is ginseng washed with 8 times water and sieved.
  • the above hazelnut nutrition powder is prepared by the following methods: raw materials are stirred and mixed, colloid milled and pulverized, passed through a 120 mesh sieve, and concentrated under vacuum at 50-55 ° C to a solid content of 50-60%, and the inlet air temperature is 140-17CTC, spray-dried, and cooled After passing through 80 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include hazelnut paddle juice of IKg, ginseng juice of IKg, IKg xylitol, IKg dextrin, IKg medlar powder, and IKg citric acid.
  • Hazelnut juice is the product of hazelnut water immersed, stirred to underwear, ground with 2 times water, and passed through a 100 mesh sieve; ginseng juice is 20 times water squeezed after ginseng washed and sieved, and passed through a 100 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 90Kg hazelnut pulp, 20Kg parts by weight of ginseng juice, 1-30Kg xylitol, 20Kg dextrin, 50Kg medlar powder, 2Kg citric acid; the hazelnut pulp is hazel After soaking the kernel in water, stir to remove the underwear, grind it with 2 times water, and sifter it through a 100-mesh sieve; ginseng juice is squeezed with 1-time water and squeeze it through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 30Kg of hazelnut pulp, 20Kg of ginseng juice, 15Kg of xylitol, 10Kg of dextrin, 20Kg of Chinese wolfberry powder, and 0.2Kg of citric acid.
  • Hazelnut juice is the product of hazelnut water soaked and stirred to remove underwear, ground and sieved with 6 times water.
  • the ginseng juice is 5 times the water of the ginseng, and then sieved through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the invention include 60Kg of hazelnut pulp, 5Kg of ginseng juice, 5Kg of xylitol, 20Kg of dextrin, 5Kg of wolfberry powder, and 1Kg of citric acid;
  • the product is ground into 6 times water and sieved through a 100-mesh sieve; ginseng is counted as ginseng washed and immersed in 8-times water and squeezed through a 100-mesh sieve.
  • the above hazelnut nutrition powder is prepared by the following methods: raw materials are stirred and mixed, colloid milled and pulverized, passed through a 120-mesh sieve, and concentrated under vacuum at 50-55 ° C to a solid content of 50-60%, and the inlet air temperature is 140-170 ° C and sprayed Dry and cool through 80 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 1Kg of hazelnut pulp, 1Kg of ginseng juice, 1Kg of xylitol, and 1Kg of dextrin; hazelnut juice is hazelnut water-soaked and stirred to remove underwear, which is doubled
  • hazelnut juice is hazelnut water-soaked and stirred to remove underwear, which is doubled
  • the product is pulverized with water and passed through a 100-mesh sieve; the ginseng juice is 20 times water squeezed after ginseng washing and dipping, and passed through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 90Kg hazelnut pulp, 20Kg parts by weight of ginseng juice, 1-30Kg xylitol, 20Kg dextrin; hazelnut pulp is hazelnut water-soaked and stirred to remove underwear, and is doubled.
  • the product is pulverized with water and passed through a 100-mesh sieve; the ginseng juice is squeezed with water twice as much as the ginseng juice, and sieved through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 30Kg of hazelnut pulp, 20Kg of ginseng juice, 15Kg of xylitol, and lOKg dextrin; hazelnut pulp is hazelnut water-soaked and stirred to remove underwear, grind with 6 times water, The sieved product; the ginseng juice is 5 times water squeezed after ginseng washing and dipping, and passed through a 100 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 60Kg of hazelnut pulp, 5Kg of ginseng juice, 5Kg of xylitol, and 20Kg of dextrin.
  • Hazelnut juice is the product of hazelnut water-soaked, stirred to underwear, ground with 6 times water, and passed through a 100-mesh sieve; ginseng is counted as ginseng, which is 8-times water-extracted, and passed through a 100-mesh sieve.
  • the above hazelnut nutrition powder is prepared by the following methods: raw materials are stirred and mixed, colloidal milled, sieved through a 120-mesh sieve, and concentrated under vacuum at 50-55 ° C to a solid content of 50-60%, and the inlet air temperature is 140-170 ° C and spray-dried After passing through the 80 mesh sieve.
  • Embodiment 4 The raw materials of the hazelnut nutrition powder of the present invention include 1 kg of hazelnut pulp, 1 kg of ginseng juice, 1 kg of xylitol, 1 kg of dextrin, 1 kg of wolfberry powder, 1 kg of citric acid, 0.2 kg of xanthan gum, and 0.2 kg of function
  • Functional nutrients include docosahexaenoic acid (PAA), icosatepentacarboxylic acid (EPA) and various vitamins, biotin minerals.
  • PAA docosahexaenoic acid
  • EPA icosatepentacarboxylic acid
  • Hazelnut juice is the product of hazelnut water immersed, stirred to underwear, grinded with 2 times water and sieved with 100 mesh sieve; ginseng juice is squeezed with 20 times water and sieved with ginseng, and sieved with 100 mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 90 kg of hazelnut paddle juice, 20 kg of ginseng juice, 1-30 kg of xylitol, 20 kg of dextrin, 50 kg of wolfberry powder, 2 kg of citric acid, 0.5 kg of xanthan gum, 2 kg of functional nutrients, Functional nutrients include docosahexacarboxylic acid (PAA), icosatepentacarboxylic acid (EPA), and multivitamin minerals.
  • Hazelnut juice is the product of hazelnut water immersed, stirred to underwear, grinded with 2 times water, and passed through a 100-mesh sieve; ginseng juice is squeezed with ginseng and doubled with water, and passed through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 30 kg of hazelnut pulp, 20 kg of ginseng juice, 15 kg of xylitol, 10 kg of dextrin, 20 kg of wolfberry powder, 1.5 kg of citric acid, and 0.5 kg of xanthan gum.
  • Hazelnut juice is the product of hazelnuts immersed in water, stirred to remove underwear, ground and sieved with 6 times water; ginseng juice is washed with ginseng, and squeezed with 5 times water, squeezed through a 100-mesh sieve.
  • the raw materials of the hazelnut nutrition powder of the present invention include 60 kg of hazelnut pulp, 5 kg of ginseng juice, 5 kg of xylitol, 20 kg of dextrin, 50 kg of wolfberry powder, 1 kg of citric acid, 0.2 kg of functional nutrients, and the functional nutrients include 22 Hexacarbon acid (PAA), eicosapentacarboxylic acid (EPA) and multivitamin minerals.
  • Hazelnut juice is the product of hazelnut water immersed and stirred to remove the inner layer. The product is ground and washed with 6 times water and passed through a 100-mesh sieve. The ginseng juice is ginseng washed and dipped into 8 times water and squeezed through a 100-mesh sieve.
  • the above hazelnut nutrition powder is prepared by the following methods: raw materials are stirred and mixed, colloid milled and pulverized, passed through a 120-mesh sieve, 50-55 ⁇ vacuum concentrated to a solid content of 50-60%, and the inlet air temperature is 140-170 ° C, spray-dried, After cooling through 80 mesh sieve.

Abstract

L'invention se rapporte à une poudre de noyau de noisette nutritive utilisée en tant que boisson solide, et au procédé de préparation associé. Cette poudre est obtenue par séchage par pulvérisation de bouillie de noyau de noisette et de jus de ginseng en tan qu'ingrédients principaux. Parmi les ingrédients, figurent aussi xylitol ou du sucre, dextrine, acide citrique, poudre de nèfle (Lycium L.), gomme xanthane, et des nutriants fonctionnels. La bouillie de noyau de noisette est fabriquée, de préférence au cours des étapes suivantes consistant : à ôter l'enveloppe interne du noyau de noisette après avoir immergé le noyau dans l'eau par brassage, à ajouter de l'eau entre 2 et 12 fois, à moudre et à tamiser. Le jus de ginseng est obtenu de préférence selon le procédé suivant consistant : à brasser et mélanger les ingrédients, à écraser au moyen d'un moulin à colloïdes, à tamiser, et à concentrer à vide à une température de 50-55 °C jusqu'à ce que la quantité du solide atteigne 50-60 %, à sécher par pulvérisation à une température de 140 à 170 °C au niveau de l'entrée, puis à tamiser après refroidissement. Ainsi, ce procédé permet de bien conserver les nutriants des ingrédients. Ce produit possède un goût agréable, est bon pour la santé, et est utilisé aussi bien à des fins alimentaires que médicales. Ce produit est aussi facile à fabriquer, à transporter et à stocker ; il est notamment facile à manger et satisfait davantage les besoins liés à la vie moderne des gens.
PCT/CN2005/000792 2004-06-07 2005-06-06 Poudre de noyau de noisette nutritive et procede de preparation associe WO2005120258A1 (fr)

Applications Claiming Priority (2)

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CN200410046363.5 2004-06-07
CNB2004100463635A CN100446686C (zh) 2004-06-07 2004-06-07 榛子营养粉及其制备方法

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CN111700227A (zh) * 2020-06-18 2020-09-25 南京农业大学 一种耐储坚果谷物胚芽营养粉及其生产方法

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CN101869174A (zh) * 2010-05-27 2010-10-27 胡保军 榛子仁蛋白粉的制作工艺
CN105167013A (zh) * 2015-09-11 2015-12-23 吉林省德盛农牧科技发展有限公司 一种榛子粕为原料制备的保健食品及工艺
CN109068690A (zh) * 2016-03-21 2018-12-21 土耳其科学技术研究理事会 无添加剂的榛子饮料的生产

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CN1381207A (zh) * 2002-04-25 2002-11-27 刘鹏 榛子饮料及其制备方法
CN1561861A (zh) * 2004-04-07 2005-01-12 刘鹏 天然榛子饮料及其制法

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Publication number Priority date Publication date Assignee Title
CN1381207A (zh) * 2002-04-25 2002-11-27 刘鹏 榛子饮料及其制备方法
CN1561861A (zh) * 2004-04-07 2005-01-12 刘鹏 天然榛子饮料及其制法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111700227A (zh) * 2020-06-18 2020-09-25 南京农业大学 一种耐储坚果谷物胚芽营养粉及其生产方法

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CN100446686C (zh) 2008-12-31

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