WO2013174009A1 - Lait nutritif de millet gluant et son procédé de préparation - Google Patents

Lait nutritif de millet gluant et son procédé de préparation Download PDF

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Publication number
WO2013174009A1
WO2013174009A1 PCT/CN2012/076064 CN2012076064W WO2013174009A1 WO 2013174009 A1 WO2013174009 A1 WO 2013174009A1 CN 2012076064 W CN2012076064 W CN 2012076064W WO 2013174009 A1 WO2013174009 A1 WO 2013174009A1
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WO
WIPO (PCT)
Prior art keywords
milk
puree
glutinous rice
preparation
millet
Prior art date
Application number
PCT/CN2012/076064
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English (en)
Chinese (zh)
Inventor
董志平
全建章
谢剑锋
黄小林
董立
马继芳
刘磊
李志勇
白辉
朱彦彬
郑直
Original Assignee
Dong Zhiping
Quan Jianzhang
Xie Jianfeng
Huang Xiaolin
Dong Li
Ma Jifang
Liu Lei
Li Zhiyong
Bai Hui
Zhu Yanbin
Zheng Zhi
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 Dong Zhiping, Quan Jianzhang, Xie Jianfeng, Huang Xiaolin, Dong Li, Ma Jifang, Liu Lei, Li Zhiyong, Bai Hui, Zhu Yanbin, Zheng Zhi filed Critical Dong Zhiping
Priority to PCT/CN2012/076064 priority Critical patent/WO2013174009A1/fr
Publication of WO2013174009A1 publication Critical patent/WO2013174009A1/fr
Priority to US14/549,070 priority patent/US20150079266A1/en

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the invention belongs to the technology of processing cereals and beverages in the field of food processing, and particularly relates to the use of glutinous rice as raw material.
  • the prepared glutinous rice nutrition milk and the preparation process thereof in particular, the glutinous rice nutrition milk prepared by using the rust-resistant and glutinous millet variety " ⁇ 1" ⁇ millet as raw material and preparation process thereof.
  • Processing food into beverages is an improvement in the production of coarse grains, providing consumers with greater convenience.
  • Grain beverages have surpassed the basic needs of traditional beverages that satisfy the taste and quench their thirst. They effectively link the concept of “meal replacement” with consumer demand.
  • Grain beverages will be one of the trends in the development of beverages in the future. Through modern technology, products that can be directly consumed can not only fully retain the nutrients beneficial to human health in cereals, but also have better taste, more convenient drinking and easier absorption. Is one of the ways to solve the imbalance of dietary nutrition among urban residents in modern fast-paced life: Especially in the past 20 years, the meat, eggs, milk and other animal foods in the diet structure of Chinese residents have increased too much, too fast, cereals. Food intake is gradually declining; thus, the grain beverage market has enormous potential and business opportunities.
  • the existing milk beverages are mostly prepared by using milk, soy milk and peanuts. The content of the ingredients is similar, and the production cost is high. The use of millet to produce milk beverages has low production cost, more comprehensive nutrition and broad development prospects.
  • Millet originated in China and is a traditional food crop that nourishes the Chinese nation. After being shelled, millet is a millet that is nutritious and easy to digest. It is the first choice for old, weak, and sick people, especially for postpartum women and infants.
  • Traditional Chinese medicine believes that millet is sweet, salty, and cool (Chenbei rice bitter cold), has the effect of neutralizing kidney, removing heat and detoxification; main spleen and stomach heat, nausea and vomiting, less belly, less thirst, diarrhea, Hot fire.
  • the Chinese nation has a tradition of eating millet.
  • a large amount of consumption is mainly in the form of millet porridge. With the increase of people's work pressure and the accelerated pace of life, the traditional method of porridge can not meet the needs of people, especially urban residents. To this end, it is necessary to make pure natural rice nutrition and convenient milk.
  • ordinary millet is mostly scorpion, mainly composed of amylose, mainly used for tanning millet porridge, and is now ready to eat. It solidifies after cooling, and it is not suitable for eating and stratifying.
  • the millet milk prepared by the same is solidified after cooling, and is easily aged and stratified after storage. Many anti-coagulation stabilizers need to be added, otherwise it cannot be commercialized;
  • the main component of the material is amylopectin.
  • the liquid milk made by it is stable in milk at different temperatures. It does not solidify, stratifies, precipitates, and does not need to add any stabilizer. It is natural. More environmentally friendly care.
  • "Yu Chuang 1" ⁇ millet which has only 1.52% amylose, is the new high-quality glutinous rice with the lowest amylose content in the existing glutinous rice; in addition, the general variety vitamin ⁇ , 13 2 average concentration of 0. 786mg / kg and 0. 121mg / kg, while "Ji 1 Year” BB 2 vitamin contents were 4. 2mg / kg and 1. Omg / kg, is 5.3 times the average content of 8 and 3 times; the average content of iron, zinc, copper and calcium in the general varieties is 5.8 mg/kg, 2. 57 mg/kg, 0. 55 mg/kg 23. 76 mg/kg, respectively, and " ⁇ " iron, zinc, The copper and calcium contents are 30.
  • the glutinous rice nutrient milk of the present invention can also add some milk and bean products to the raw materials for the purpose of richer nutrition and balance.
  • This product can inherit the dietary tradition of the Chinese people who like to eat millet, avoiding the problem of people suffering from indigestion caused by excessive drinking of dairy products. Summary of the invention
  • the invention particularly relates to a preparation method of glutinous rice nutrition milk, and a glutinous rice cultivating milk prepared by the method, the specific preparation method is as follows:
  • Step 1 Preparation of millet millet puree: 1 Soak: After washing the selected glutinous rice in clean water at room temperature, add 3 times the weight of water to soak it, take it out after 24 hours, and mix the glutinous rice and water according to the weight ratio. Mixing in a ratio of 1:8-9, homogenizing; 2 gelatinization: heating gelatinization at 70-85 °C for 10-20 min; 3 refining: glutinous rice paste first after gelatinization Rough grinding, then colloidal grinding, standby;
  • Step 2 Degassing homogenization: The raw pulp is degassed by a vacuum degasser, and the degree of vacuum is 0. 8Mpa: the center temperature is 90 °C ; the temperature of the slurry before homogenization is required to reach 40-50 °C, and 16-18 MPa is selected. Pressure or colloidal grinding for homogenization;
  • Step 3 Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0.12-0. 18Mpa for 15-40 minutes, and then rapidly cooled to 38 ⁇ 4 ⁇ , thereby preparing a glutinous rice nutrition milk. .
  • the above-mentioned glutinous rice nutrition milk is prepared by using " ⁇ 1" ⁇ millet.
  • step one can be carried out by self-dividing grinding wheel grinding; the sterilization step of step three is mainly to kill Seen pathogens and spoilage bacteria that cause the deterioration of millet milk.
  • Another object of the present invention is to provide a composite glutinous rice nutrition milk prepared by using glutinous rice with milk, soybean, or peanut as a raw material, and the specific preparation method of the composite glutinous rice nutrition milk is:
  • Step 1 Preparation of millet millet puree: 1 Soak: After washing the selected glutinous rice in clean water at room temperature, add 3 times the weight of water to soak it, take it out after 24 hours, and mix the glutinous rice and water according to the weight ratio. Mixing in a ratio of 1:8-9, homogenizing; 2 gelatinization: heating gelatinization at 70-85 °C for 10-20 min: 3 refining: glutinous rice paste first after gelatinization Rough grinding, then colloidal grinding, standby;
  • Preparation of milk Select high-quality fresh milk, high-temperature disinfection to remove impurities and astringency, spare; preparation of peanut puree, after cleaning the selected peanuts in clean water, add 3 times the weight of water to soak at room temperature, 12 After the hour, take out the peanuts and water according to the weight ratio of 1: 8-9, add water, then undress, grind into a slurry by a pulverizer, separate and filter, and set aside;
  • soy is first placed in 0.5% aqueous sodium bicarbonate solution 3 times the weight of the softening soak 6-8 hours, again peeling heteroaryl; followed using 110 ° C saturated steam 5-8m in, Passivation and removal of hydrazine, followed by immersion and softening for 24 hours, grinding into a slurry at a weight ratio of 1: 7-9, separating and filtering, and then colloidal grinding, so that the particles can be around 4 ⁇ ⁇ . spare:
  • Step 2 Ingredients: 50-100 parts by weight of glutinous millet puree, 0-50 parts by weight of milk, 0-50 parts by weight of peanut puree, 0-50 parts by weight of soybean puree, the condition is milk, At least one of the peanut puree and the soybean puree is not 0;
  • Step 3 Degassing homogenization: The mixture of the second step is degassed by a vacuum degasser, the degree of vacuum is 0. 8Mpa; the center temperature is 90 ° C; the temperature of the slurry before homogenization is required to reach 40-50 ° C, 16-18 MPa pressure or colloidal grinding for homogenization;
  • Step 3 Sterilization and cooling: The homogenized emulsion is sterilized at a temperature of 121 ° C, a pressure of 0.12-0. 18 MPa for 15-40 minutes, and then rapidly cooled to 38 ⁇ 4 ° C to obtain a composite hydrazine. Millet nutrition milk.
  • the peanuts and soybeans in the first step can be replaced by all other beans with higher lysine content such as mung bean, red bean and black bean.
  • the glutinous rice used in the preparation of the composite glutinous rice nutrient milk is " ⁇ 1" ⁇ millet.
  • 50 parts by weight of the millet mill puree is mixed with 1 to 50 peanut puree, and the milk and soybean puree are 0.
  • the millet mill puree is mixed with 1 to 50 of the soybean puree, the cow Milk and peanut puree is 0.
  • the millet mill puree is mixed with 1 to 50 milk, and the soybean puree and the peanut puree are 0.
  • the raw materials used in the present invention are selected raw materials, wherein the glutinous rice, soybeans, peanuts, the granules are full, uniform size, no mold, deterioration and worming, the color odor is normal, the impurities are controlled within 1.0%, requirements Aflatoxin ⁇ 20 ⁇ g / kg, water ⁇ 8. 0%.
  • Another object of the present invention is to provide a glutinous rice milk prepared by the above method.
  • the emulsion of the prepared glutinous rice nutrition milk or the composite glutinous rice nutrition milk is stable without adding any stabilizer, and the long-term storage does not aging solidification. It does not need to add any anti-coagulation stabilizer, it is more environmentally friendly and healthier. Its products are rich in nutrients, easy to digest and absorb, and have a delicate taste. Especially with milk protein and bean protein, the nutrition is more balanced and can inherit the Chinese nation. The diet tradition of eating millet can be replaced by meal; the product is suitable for mass consumption, convenient for wage earners, low cost, can broaden the consumer population, suitable for large-scale bursting, and promote the development of millet industry.
  • the center temperature is 90 ° C ;
  • the homogenization slurry temperature is lower than 50 ° C, and the pressure is 18 MPa for homogenization;
  • the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 ° C, 20 In a minute, the pathogenic bacteria and the spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the millet nutrient milk of the present invention.
  • the center temperature is 9CTC; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa for homogenization; the homogenized emulsion is sterilized by high temperature and high pressure, the condition is 12rC, 15 In minutes, the pathogenic bacteria and spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C, and the glutinous rice nutrient milk of the present invention was obtained.
  • peanuts After the selected peanuts are washed in clean water, they are soaked in 3 times of water at room temperature, taken out after 12 hours, and the peanuts and water are added with water in a weight ratio of 1:8, then undressed and ground by a pulverizer. Slurry, separation and filtration, formation of peanut milk: 50 parts by weight of "Mu Chuang 1" millet milk puree obtained by fine grinding in Example 3, mixed with 5 parts by weight of peanut milk, and the mixed rice paddle was passed through a vacuum The degasser is degassed, the degree of vacuum is 0.
  • the center temperature is 90 °C; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa, and the homogenized emulsion is subjected to high temperature and high pressure sterilization.
  • the condition was 121 ⁇ , 15 minutes, killing pathogenic bacteria and spoilage bacteria, and quickly cooling to 38 ⁇ after the sterilizing pot, that is, the composite glutinous rice nutrition milk of the present invention was obtained.
  • Example 4 50 parts by weight of the "Mu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 30 parts by weight of peanut milk prepared in Example 4, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0. 8Mpa, the center temperature is 90 °C: Before the homogenization, the slurry temperature requirement is lower than 50 °C, and the pressure is 18MPa to homogenize; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 °C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and quickly cooling to 38 ° C after the sterilization pot, that is, the composite glutinous rice nutrition milk of the present invention.
  • Example 4 50 parts by weight of the "Kuang Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 50 parts by weight of peanut milk prepared in Example 4, and the mixed rice slurry was taken off by a vacuum degasser. Gas, the degree of vacuum is 0. 8Mpa, the center temperature is 90 °C ; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa. Homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization under the condition of 121 ⁇ , 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 ° C after the sterilization pot, thereby preparing the composite glutinous rice of the present invention. Nutritional milk.
  • the soybean is placed in a 0.5% sodium hydrogen carbonate aqueous solution and soaked for about 6 hours to soften, and then de-skinned; then treated with saturated steam at 110 ° C for 5 min, the astringency can be removed, and the step of passivation and decanting is completed, and then Soaking and softening for 24 hours, grinding into a slurry at a ratio of 1:7 water beans, separating and filtering, and then refining, controlling the water temperature to about 100 °C, and then performing colloidal refining to make the particles be around 4 ⁇ ; using Example 3 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after fine grinding, mixed with 10 parts by weight of soybean slurry, and the mixed rice slurry was degassed by a vacuum degasser, and the degree of vacuum was 0.8 Mpa.
  • the center temperature is 90 ° C ; the temperature before the homogenization is less than 5 (TC, the pressure is 18 MPa for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 12VC, 15 minutes, killing pathogenic bacteria The spoilage bacteria and the bacteria were quickly cooled to 38 ° C after the sterilization pot, and the composite glutinous rice nutrition milk of the present invention was obtained.
  • Example 7 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 25 parts by weight of the soybean slurry prepared in Example 7, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0.8Mpa, center temperature is 90°C; before quenching, the slurry temperature requirement is lower than 50°C, and the pressure is 18MPa to homogenize; the homogenized emulsion is sterilized by high temperature and high pressure, the condition is 121° C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 ° C after the sterilization pot, that is, the composite glutinous rice nutrition milk of the present invention is obtained.
  • Example 7 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was mixed with 45 parts by weight of the soybean slurry prepared in Example 7, and the mixed rice slurry was taken off by a vacuum degasser. Gas, vacuum degree is 0.8Mpa, center temperature is 90°C; pre-homogenation slurry temperature requirement is lower than 5CTC, use 18MPa pressure for homogenization: homogenize the emulsion to high temperature and high pressure sterilization, the condition is 121°C, After 15 minutes, the pathogenic bacteria and the spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the composite glutinous rice nutrient milk of the present invention.
  • Fresh milk is filtered and disinfected, pasteurized, the initial sterilization temperature is controlled at 60 ° C, time 15s, then high temperature short-time pasteurization, 74O Z l8s, to obtain sterilized milk milk; using the essence of Example 3 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after grinding, and mixed with 6 parts by weight of milk milk, the mixed emulsion was degassed by a vacuum degasser, the vacuum degree was 0.8 Mpa, and the center temperature was 90 ° C ; the temperature of the slurry before homogenization Seek below 50 ⁇ , select 18MPa pressure for homogenization; homogenize the emulsion for high temperature and high pressure sterilization, the condition is 121 °C, 15 minutes, kill pathogenic bacteria and spoilage bacteria, quickly cool down to 38 after the sterilization pot °C, that is, the composite glutinous rice nutrition milk of the present invention is obtained.
  • Example 10 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was weighed, mixed with 25 parts by weight of milk milk in Example 10, and the mixed emulsion was degassed by a vacuum degasser.
  • the vacuum degree is 0. 8Mpa, the center temperature is 90 °C ; the temperature before the homogenization is lower than 5 (TC, the pressure is 18MPa is used for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization, the condition is 121 ° C, 15 minutes, killing pathogenic bacteria and spoilage bacteria, and rapidly cooling to 38 ⁇ after the sterilization pot, the composite glutinous rice nutrition milk of the present invention is obtained.
  • Example 12 50 parts by weight of the "Yu Chuang 1" millet milk puree obtained after the fine grinding in Example 3 was weighed, mixed with 45 parts by weight of milk milk in Example 10, and the mixed emulsion was degassed by vacuum.
  • the machine is degassed, the degree of vacuum is 0. 8Mpa, the center temperature is 90 °C ; the temperature of the slurry before homogenization is lower than 50 °C, and the pressure is 18MPa, and the homogenized emulsion is subjected to high temperature and high pressure sterilization.
  • the pathogenic bacteria and spoilage bacteria were killed, and the sterilized pot was quickly cooled to 38 ° C to obtain the composite glutinous rice nutrient milk of the present invention.
  • the appearance and processing quality of the obtained millet nutrient milk were comprehensively analyzed.
  • the appearance and processing quality of the millet nutrient milk obtained in Example 3 were the best, and the obtained emulsion was bright yellow, the emulsion was thick and uniform, and the long-term storage did not age and precipitate.
  • Example 2 100 ordinary glutinous rice, thick milky, uniform
  • Example 6 " ⁇ 1" 50: 50 peanuts are yellow and have a precipitate
  • Example 12 " ⁇ 1" 50: 45 The main nutritional qualities of the composite milk of the cow's milky white and milky milk were as shown in the following table. The comprehensive analysis showed that the protein content of the millet soybean compound milk obtained in Example 8 was the highest, the nutritional value and The cost is optimal.
  • the glutinous rice nutrient milk of the present invention and a preparation method thereof have been described by way of specific examples.
  • a person skilled in the art can appropriately change the raw materials, process conditions and the like by referring to the content of the present invention to achieve other related purposes, and the related changes are not deviated from the content of the present invention, and all similar substitutions and modifications are known to those skilled in the art. It is obvious that it is included in the scope of the present invention.

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  • 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)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un lait nutritif de millet gluant dont la matière première de préparation est du millet gluant, et son procédé de préparation, en particulier un lait nutritif de millet gluant ou un lait nutritif de millet gluant composite dont la matière première de préparation est une variété antirouille de millet gluant, et son procédé de préparation.
PCT/CN2012/076064 2012-05-25 2012-05-25 Lait nutritif de millet gluant et son procédé de préparation WO2013174009A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/CN2012/076064 WO2013174009A1 (fr) 2012-05-25 2012-05-25 Lait nutritif de millet gluant et son procédé de préparation
US14/549,070 US20150079266A1 (en) 2012-05-25 2014-11-20 Glutinous millet nutrition milk and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2012/076064 WO2013174009A1 (fr) 2012-05-25 2012-05-25 Lait nutritif de millet gluant et son procédé de préparation

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US14/549,070 Continuation US20150079266A1 (en) 2012-05-25 2014-11-20 Glutinous millet nutrition milk and preparation method thereof

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WO2013174009A1 true WO2013174009A1 (fr) 2013-11-28

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112998207A (zh) * 2021-03-15 2021-06-22 北京康得利智能科技有限公司 一种无添加的全子叶豆奶及其制备方法

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CN1849939A (zh) * 2006-02-13 2006-10-25 兰林 一种玉米乳的配方和生产方法

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CN1559304A (zh) * 2004-03-12 2005-01-05 深圳市深宝实业股份有限公司 五谷杂粮饮品生产工艺
CN1849939A (zh) * 2006-02-13 2006-10-25 兰林 一种玉米乳的配方和生产方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112998207A (zh) * 2021-03-15 2021-06-22 北京康得利智能科技有限公司 一种无添加的全子叶豆奶及其制备方法

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