CN102715421A - Method for manufacturing cereal breakfast powder - Google Patents
Method for manufacturing cereal breakfast powder Download PDFInfo
- Publication number
- CN102715421A CN102715421A CN2012102254554A CN201210225455A CN102715421A CN 102715421 A CN102715421 A CN 102715421A CN 2012102254554 A CN2012102254554 A CN 2012102254554A CN 201210225455 A CN201210225455 A CN 201210225455A CN 102715421 A CN102715421 A CN 102715421A
- Authority
- CN
- China
- Prior art keywords
- rice
- breakfast cereal
- cereal powder
- powder
- breakfast
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a method for manufacturing cereal breakfast powder, belongs to the food field and aims at solving the technical problem that existing cereal breakfast powder is complicated in process, long in gelatinization time and high in gelatinization temperature. The method comprises the steps of performing hot grinding, sieving and accurate grinding of pine nuts, black sesames and walnuts, mixing the pine nuts, the black sesames, the walnuts and filtrate to obtain a mixed material A, washing seeds of Job's tears with water and then soaking and boiling the seeds, adding the mixed material A, rice, soy flour, millets, yam flour, waxy corns, small red beans and the like, performing the hot grinding and the accurate grinding, adding an auxiliary material, performing the accurate grinding, spray drying and smashing till the materials are smaller than 65 meshes to obtain the cereal breakfast powder. The method for manufacturing cereal breakfast powder has the advantages of being simple in process, short in gelatinization time and low in gelatinization temperature.
Description
Technical field
The invention belongs to field of food; Be specifically related to a kind of preparation method of breakfast flour.
Background technology
So-called An hour in the morning is worth two in the evening, and breakfast is most important a meal in a day.The energy that breakfast is ingested accounts for 30% of one day institute of human body energy requirement, and breakfast nutritious insufficiency of intake is difficult in lunch and the dinner and replenishes.Balanced diet, healthy habits and customs, the nutrient breakfast that rises morning every day custom is the homework of everyone every day " necessary "! Human body is slept soundly through a night, nutrition and energy approach exhaustion that body stores, and hormone secretion has been gone into a low ebb, and each organ of brain and health embarrasses cooks a meal without rice, and the memory function is in blunt state.
Breakfast cereal food is meant with cereal such as corn, rice, wheat, oats and is the adding milk (cold food) that processes of primary raw material or boils a moment (heat food) slightly with regard to edible breakfast food.
Existing breakfast cereal powder adopts mostly ground rice is processed through gelatinization; There are complex process, gelatinization time is long and gelatinization point is high technical problem.
Summary of the invention
The present invention will solve the existing breakfast cereal powder of making and have complex process, gelatinization time is long and gelatinization point is high technical problem; And breakfast cereal powder preparation method is provided.
The cereal breakfast flour is undertaken by following step among the present invention: step 1,20kg pine nut, 15kg Semen sesami nigrum and 15kg walnut cleaned be placed in the fiberizer; The water that adds 100kg again; Be warming up to 65 ℃ and grind 30min～1h; Cross 65 mesh sieves, filter residue correct grinding to back the mixing with filtrating below 65 orders obtains compound A;
Step 2, the 20kg seed of Job's tears is cleaned the back, and (it is moistening that the seed of Job's tears is fully absorbed water in 4 hours with immersion under the hydroecium temperature of 40kg; It is loose that rice grain structure becomes, and is easy to defibrination), boil then; Add 320kg rice, 105kg soyabean protein powder, 80kg millet, 55kg yam flour, 40kg waxy corn, 40kg red bean, 40kg wheat embryo, 35kg fructus hordei germinatus, 30kg soya bean, 30kg pea, 30kg mung bean, 25kg Chinese chestnut, 25kg fibert, 25kg oat, 15kg almond, 15kg black soya bean, 10kg buckwheat, the black scented rice of 10kg and step 1 again and obtain compound A; Place then in the fiberizer, add the water of 1800kg～1900kg again, be warming up to 65 ℃ and grind 30min～1h; Cross 65 mesh sieves; Mix with filtrating filter residue correct grinding to back below 65 orders, adds 200kg white granulated sugar, 50kg maltose, 8.0kg calcium gluconae and 0.066kg zinc gluconate again, finish grindes once more (to let zinc gluconate and the strong mechanical friction of gluconic acid calcium utilization; With fricative heat; Force to infiltrate raw material inside or be coated on the surface), spray-drying is crushed to below 65 orders; Obtain the breakfast cereal powder.
Nut contain a large amount of greases and unclassified stores together defibrator process play better emulsification, also play the uniform purpose of final mixed simultaneously.
The present invention adopts defibrator process, and technology is simple, at levigation with carry out gelatinization simultaneously and handle, simplifies the production technology of breakfast flour.Adopt defibrator process to accelerate hydrone and get in the crystal region in the starch granules, impel some chemical bonds in the starch molecule to become very unstable, thereby help the fracture of these keys, gelatinization point reduces, energy savings.
Along with the fracture of these chemical bonds, starch granules intercrystalline zone then by original arrangement closely state become rarefaction, make the water absorption of starch increase sharply.The volume of starch granules also sharply expands thus, and its volume may expand to 80～200 times of initial volume.Be equivalent under equal conditions, can with cereal and other raw material grind more tiny, be more conducive to human body and decompose and absorb.
The particle that expands grinds down and breaks more easily, quickens intragranular starch molecule and stretches diffusion to all directions, outside the stripping granule, can connect mutually between the starch molecule that expansion is come, twine, and forms a netted hydrocolloid that contains, and makes the gelatinization time shortening.
Gelatinization point is lower, and the time is shorter, and is more energy-conservation.Because employing defibrator process slurry makes the chemical bond in the starch molecule become very unstable, suction is rapid, and the particle of expansion grinds and more is prone to break, and causes gelatinization point to reduce, and has also saved gelatinization time simultaneously.In addition, carry out spray-drying, the steam consumption when having significantly reduced spray-drying after the defibrator process again.With this explained hereafter 500kg breakfast cereal powder, need to consume steam 6t, consume electric 180kwh.If adopt the cold grinding slurry, produce 500kg breakfast cereal powder equally, need consume steam 6.8t at least, consume electric 200kwh.Thus it is clear that, adopt defibrator process to save steam 11.76%, economize on electricity 10.0%.
The present invention makes various materials reach required fineness through correct grinding, makes mixing of materials even, constitutes the dispersion of mixed material height homogeneous state, and has good rheological characteristic; Reduce the moisture in the material effectively; Material is played the effect of emulsification.
The specific embodiment
The specific embodiment one: the cereal breakfast flour is undertaken by following step in this embodiment: step 1,20kg pine nut, 15kg Semen sesami nigrum and 15kg walnut cleaned be placed in the fiberizer; The water that adds 100kg again; Be warming up to 65 ℃ and grind 30min～1h; Cross 65 mesh sieves, filter residue correct grinding to back the mixing with filtrating below 65 orders obtains compound A;
Step 2, the cleaning of the 20kg seed of Job's tears is back with soaking 4 hours under the hydroecium temperature of 40kg; Boil then, add 320kg rice, 105kg soyabean protein powder, 80kg millet, 55kg yam flour, 40kg waxy corn, 40kg red bean, 40kg wheat embryo, 35kg fructus hordei germinatus, 30kg soya bean, 30kg pea, 30kg mung bean, 25kg Chinese chestnut, 25kg fibert, 25kg oat, 15kg almond, 15kg black soya bean, 10kg buckwheat, the black scented rice of 10kg and step 1 again and obtain compound A, place in the fiberizer then; The water that adds 1800kg～1900kg again; Be warming up to 65 ℃ and grind 30min～1h, cross 65 mesh sieves, mix with filtrating filter residue correct grinding to back below 65 orders; Add 200kg white granulated sugar, 50kg maltose, 8.0kg calcium gluconae and 0.066kg zinc gluconate again; Finish grind once more, spray-drying is crushed to below 65 orders; Obtain the breakfast cereal powder.
The specific embodiment two: what this embodiment and the specific embodiment one were different is: the described rice of step 2 is the northeast rice.Other step is identical with the specific embodiment one with parameter.
The specific embodiment three: what this embodiment and the specific embodiment one were different is: the described rice of step 2 is 5 constant virtues rice.Other step is identical with the specific embodiment one with parameter.
The specific embodiment four: this embodiment is different with one of specific embodiment one to three: the step 2 spray-drying is to be carry out under 150 ℃ of conditions in feed liquid solid content 50% (in mass), temperature.Other step is identical with one of specific embodiment one to three with parameter.
The specific embodiment five: the cereal breakfast flour is undertaken by following step in this embodiment: step 1,20kg pine nut, 15kg Semen sesami nigrum and 15kg walnut cleaned be placed in the fiberizer; The water that adds 100kg again; Be warming up to 65 ℃ and grind 30min～1h; Cross 65 mesh sieves, filter residue correct grinding to back the mixing with filtrating below 65 orders obtains compound A;
Step 2, the cleaning of the 20kg seed of Job's tears is back with soaking 4 hours under the hydroecium temperature of 40kg; Boil then; Add 320kg 5 constant virtues rice, 105kg soyabean protein powder, 80kg millet, 55kg yam flour, 40kg waxy corn, 40kg red bean, 40kg wheat embryo, 35kg fructus hordei germinatus, 30kg soya bean, 30kg pea, 30kg mung bean, 25kg Chinese chestnut, 25kg fibert, 25kg oat, 15kg almond, 15kg black soya bean, 10kg buckwheat, the black scented rice of 10kg and step 1 again and obtain compound A; Place then in the fiberizer, add the water of 1800kg～1900kg again, be warming up to 65 ℃ and grind 30min～1h; Cross 65 mesh sieves; Mix with filtrating filter residue correct grinding to back below 65 orders, adds 200kg white granulated sugar, 50kg maltose, 8.0kg calcium gluconae and 0.066kg zinc gluconate again, once more correct grinding; In feed liquid solid content 50% (in mass), temperature is spray-drying under 150 ℃ of conditions, is crushed to below 65 orders; Obtain the breakfast cereal powder.
Correct grinding utilizes basket quick correct grinding dispersion machine to carry out in this embodiment.
This embodiment obtains nutrient analysis in the breakfast cereal powder:
1, heat energy and protein, fat are formed evaluation
Table 1: breakfast cereal powder heat energy and protein, fat are formed
| Heat energy/MJ | Protein/g | Fat/g | |
| Everyone day taken in aim parameter | 2.98 | 21.75 | 7.5 |
| Breakfast cereal powder value | 2.05 | 21.13 | 6.572 |
Heat energy, protein and the fatty absorption level that can be found out the breakfast cereal powder by last table are respectively 68.8%, 97.2% and 87.6% of recommendation; Carbohydrate, fat and the cholesterol etc. of Excessive Intake have been avoided; Reduce digestion time, avoided blood to cross area of a specified duration, thereby avoided the brain cell anoxic in digestive system; Clear the head thought active.
2, vitamin is formed evaluation
Table 2 breakfast cereal powder vitamin and recommendation are relatively
3, mineral element composition analysis
Table 3 breakfast cereal fine ore matter-element is plain to be compared with recommendation
4, amino acid analysis
Table 4 breakfast cereal amyloid proteins matter amino acid is formed (mg/g)
| Amino acid | Calculated value | |
| 1 | Thr＊ | 40.84 |
| 2 | Val＊ | 24.72 |
| 3 | Leu＊ | 77.76 |
| 4 | Ile＊ | 50.40 |
| 5 | Met＊ | 37.98 |
| 6 | Phe＊ | 22.58 |
| 7 | His | 26.33 |
| 8 | Lys＊ | 65.24 |
| 9 | Arg | 39.56 |
| 10 | Asp | 95.23 |
| 11 | Ser | 48.74 |
| 12 | Glu | 192.58 |
| 13 | Gly | 45.27 |
| 14 | Ala | 52.80 |
| 15 | Pro | 39.71 |
| 16 | Trp＊ | 11.98 |
| 17 | Met+Cys | 32.96 |
| 18 | Phe+Tyr | 89.39 |
| total | 994.1 |
5, breakfast cereal amyloid proteins matter quality evaluation
1. PQE method
Chemical score method (CS)
Adopt the method for recommendations such as FAO (1970).Wherein, the CS value is more near 100, and approaching more with the composition of standard protein, nutritive value is high more.
AAS method (AAS)
Adopt Bano (1982) method.Wherein, the AAS value is more near 100, and approaching more with scoring model amino acid composition, protein nutritive value is high more.
Amino acid ratio coefficient (RCAA) and amino acid ratio coefficient branch (SRCAA)
Confirm amino acid ratio coefficient (RCAA) and amino acid ratio coefficient branch (SRCAA) according to Zhu Shengtao (1988) method.Wherein, if the amino acid composition is consistent with amino acid pattern in the hydrolyzate, then RCAA equals 1; The RCAA value greater than with depart from amino acid pattern less than 1 expression; RCAA is superfluous relatively greater than 1 this amino acid of expression, and RCAA is less than 1 this amino acid relative deficiency of expression; The minimum amino acid of RCAA is limiting amino acid.If when overstepping the bounds of propriety the loosing of the RCAA of food protein, represent that the negative contribution of these amino acid on amino acid balance is big more, SRCAA diminishes, and the nutritive value of protein is poor more.
Essential amino acid index (EAAI)
Adopt Bano (1982) method.Wherein, EAAI is more near 100, and the essential amino acid of hydrolyzate albumen and reference protein is formed approaching more, and nutritive value is high more.
Biological value (BV)
Adopt Bano (1982) method, predict biological value with EAAI.
Nutrient index (NI)
Adopt the comprehensive protein of Crisan and Sands (1978) and its amino acid to form, represent with nutrient index.Wherein, supply the percentage composition of examination protein high more, the essential amino acid index value is big more, and the NI value is high more, and nutritive value is high more.
Protein essential amino acid CS, AAS and RCAA in the table 5 breakfast cereal powder
| Sequence number | Amino acid | CS | AAS | RCAA |
| 1 | Ile | 111.7 | 115.1 | 1.13 |
| 2 | Leu | 95.3 | 102.2 | 1.02 |
| 3 | Lys | 90.12 | 89.1 | 0.88 |
| 4 | Met+Cys | 115.23 | 121.6 | 0.97 |
| 5 | Phe+Tyr | 102.3 | 98.6 | 1.11 |
| 6 | Thr | 105.1 | 120.1 | 1.03 |
| 7 | Typ | 108.2 | 118.3 | 1.06 |
| 8 | Val | 101.9 | 103.4 | 0.99 |
The essential amino acid index of table 6 breakfast cereal powder, biological value, nutrient index and amino acid ratio coefficient branch
| Sequence number | Index | Numerical value |
| 1 | EAAI | 96.71 |
| 2 | BV | 92.88 |
| 3 | NI | 16.75 |
| 4 | SRCCA | 91.66 |
Can know that by above-mentioned amino acid analysis result of calculation amino acid constitutes comprehensively in the breakfast cereal powder, recommend pattern identical basically with WHO/FAO.Especially aspect the essential amino acid formation, demonstrate fitting result preferably.Can find out by the essential amino acid analysis; Although compensated some deficiency that certain quality plant albumen of single use brings through the multiple protein built-up section; But still can see; First limiting amino acid of this product still is tryptophan (Trp), is very important so in prescription, add tryptophan.
Can find out that according to aforesaid all analysis result the breakfast cereal powder that adopts 22 kinds of cereal, potato class, beans and nut combination to process has many-sided advantage.Owing to be that multiple natural edible material fit is processed into, nutrient constitutes fully, the scientific and reasonable key character of ratio so have; As breakfast food, in the nutrient that necessity can be provided for the consumer, the characteristics of breakfast and body metabolism activity in morning and the present situation of modern city life crowd nutrition supply have been taken into account.The food grain breakfast flour can be alleviated the psychology and the physiological strains situation in morning; Because nutrition supply level and human body actual demand level are consistent, do not take in so do not have excessive nutrition, can not cause blood fat to raise and fat generation; Increased compositions such as wheat embryo, fructus hordei germinatus in the breakfast cereal powder prescription, wherein contained enzyme and zymoexciter that the abundant activity to human consumption has promotion and benefiting action, helped digesting and assimilating nutriment; Wheat embryo in the prescription and nut fruits also can be the consumer abundant ω such as gamma-Linolenic acid-3 are provided are high unsaturated fatty acid, have softening cardiovascular and cerebrovascular, function that prevention of arterial is atherosis.
Claims (4)
1. the preparation method of breakfast cereal powder is characterized in that the breakfast cereal powder is undertaken by following step:
Step 1,20kg pine nut, 15kg Semen sesami nigrum and 15kg walnut cleaned be placed in the fiberizer, add the water of 100kg again, be warming up to 65 ℃ and grind 30min～1h, cross 65 mesh sieves, filter residue correct grinding to back below 65 orders obtains compound A with filtrating to mix;
Step 2, the cleaning of the 20kg seed of Job's tears is back with soaking 4 hours under the hydroecium temperature of 40kg; Boil then, add 320kg rice, 105kg soyabean protein powder, 80kg millet, 55kg yam flour, 40kg waxy corn, 40kg red bean, 40kg wheat embryo, 35kg fructus hordei germinatus, 30kg soya bean, 30kg pea, 30kg mung bean, 25kg Chinese chestnut, 25kg fibert, 25kg oat, 15kg almond, 15kg black soya bean, 10kg buckwheat, the black scented rice of 10kg and step 1 again and obtain compound A, place in the fiberizer then; The water that adds 1800kg～1900kg again; Be warming up to 65 ℃ and grind 30min～1h, cross 65 mesh sieves, mix with filtrating filter residue correct grinding to back below 65 orders; Add 200kg white granulated sugar, 50kg maltose, 8.0kg calcium gluconae and 0.066kg zinc gluconate again; Finish grind once more, spray-drying is crushed to below 65 orders; Obtain the breakfast cereal powder.
2. the preparation method of breakfast cereal powder according to claim 1 is characterized in that the described rice of step 2 is the northeast rice.
3. the preparation method of breakfast cereal powder according to claim 1 is characterized in that the described rice of step 2 is 5 constant virtues rice.
4. according to the preparation method of claim 1,2 or 3 described breakfast cereal powder, it is characterized in that the described spray-drying of step 2 is to carry out under 150 ℃ of conditions in feed liquid solid content 50% (in mass), temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210225455 CN102715421B (en) | 2012-07-03 | 2012-07-03 | Method for manufacturing cereal breakfast powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210225455 CN102715421B (en) | 2012-07-03 | 2012-07-03 | Method for manufacturing cereal breakfast powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102715421A true CN102715421A (en) | 2012-10-10 |
| CN102715421B CN102715421B (en) | 2013-03-27 |
Family
ID=46941406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210225455 Expired - Fee Related CN102715421B (en) | 2012-07-03 | 2012-07-03 | Method for manufacturing cereal breakfast powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715421B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053882A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean and cucurbita pepo soup and preparation method thereof |
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103535509A (en) * | 2013-10-22 | 2014-01-29 | 孙帮庆 | Manufacturing method of oat and soy protein powder and product |
| CN103719943A (en) * | 2013-12-06 | 2014-04-16 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
| CN103750129A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Composite healthcare coarse cereal capable of building body and preparation method thereof |
| CN103750316A (en) * | 2014-01-14 | 2014-04-30 | 晋城市伊健食品有限公司 | Tartary buckwheat grains breakfast beverage suitable for people suffering from 3-H (hyperlipidemia, hypertension and hyperglycemia) and preparation method of beverage |
| CN104323122A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | All-grain nutrition powder and preparation method thereof |
| CN105029564A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste electuary |
| CN105029566A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste and preparation method thereof |
| CN105076979A (en) * | 2015-09-06 | 2015-11-25 | 大连嘉昱食品有限公司 | Instant coarse cereal resolvent powder and processing method thereof |
| CN105795249A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat-coconut nutrition powder and preparation method thereof |
| CN105876330A (en) * | 2014-11-28 | 2016-08-24 | 哈尔滨商业大学 | Processing method of compound cereal-brewed rice flour |
| CN107279741A (en) * | 2017-06-09 | 2017-10-24 | 阳纪香 | Breakfast milk powder |
| CN111972604A (en) * | 2020-08-31 | 2020-11-24 | 厦门市味正实业有限公司 | Cereal flour and preparation method thereof |
| CN112890174A (en) * | 2021-02-07 | 2021-06-04 | 北京农业职业学院 | Preparation method of walnut nutritional meal replacement powder and product thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101057610A (en) * | 2007-05-20 | 2007-10-24 | 山西金绿禾燕麦研究所 | Preparation technology for oats biological fermented milk |
| CN101167572A (en) * | 2007-10-30 | 2008-04-30 | 李海港 | Method for preparing fruit and vegetable coarse cereals toxin-expelling anti-senility health-preserving food |
| CN102018219A (en) * | 2009-09-16 | 2011-04-20 | 南通市百味食品有限公司 | Protein nutritive powder food and processing technology thereof |
| CN102018203A (en) * | 2009-09-16 | 2011-04-20 | 刘秀英 | Breakfast-type comprehensive nutrition powder |
| CN102048138A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing walnut nutritional powder |
-
2012
- 2012-07-03 CN CN 201210225455 patent/CN102715421B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408264A (en) * | 2002-09-17 | 2003-04-09 | 刘洪涛 | Multiple element nutritive powder |
| CN101057610A (en) * | 2007-05-20 | 2007-10-24 | 山西金绿禾燕麦研究所 | Preparation technology for oats biological fermented milk |
| CN101167572A (en) * | 2007-10-30 | 2008-04-30 | 李海港 | Method for preparing fruit and vegetable coarse cereals toxin-expelling anti-senility health-preserving food |
| CN102018219A (en) * | 2009-09-16 | 2011-04-20 | 南通市百味食品有限公司 | Protein nutritive powder food and processing technology thereof |
| CN102018203A (en) * | 2009-09-16 | 2011-04-20 | 刘秀英 | Breakfast-type comprehensive nutrition powder |
| CN102048138A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing walnut nutritional powder |
Non-Patent Citations (2)
| Title |
|---|
| 李翔等: "速溶核桃营养粉的制作工艺研究", 《农产品加工》 * |
| 魏建春: "五谷蔬菜复合保健营养粉的研究", 《食品科技》 * |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103053882B (en) * | 2012-12-29 | 2014-04-09 | 罗永祺 | Mung bean and cucurbita pepo soup and preparation method thereof |
| CN103053883B (en) * | 2012-12-29 | 2014-04-09 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103053882A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean and cucurbita pepo soup and preparation method thereof |
| CN103535509A (en) * | 2013-10-22 | 2014-01-29 | 孙帮庆 | Manufacturing method of oat and soy protein powder and product |
| CN103719943A (en) * | 2013-12-06 | 2014-04-16 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
| CN103719943B (en) * | 2013-12-06 | 2015-07-22 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
| CN103750129A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Composite healthcare coarse cereal capable of building body and preparation method thereof |
| CN103750316B (en) * | 2014-01-14 | 2015-07-29 | 晋城市伊健食品有限公司 | A kind ofly be suitable for tartary buckwheat breakfast beverage of three high crowds and preparation method thereof |
| CN103750316A (en) * | 2014-01-14 | 2014-04-30 | 晋城市伊健食品有限公司 | Tartary buckwheat grains breakfast beverage suitable for people suffering from 3-H (hyperlipidemia, hypertension and hyperglycemia) and preparation method of beverage |
| CN104323122A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | All-grain nutrition powder and preparation method thereof |
| CN105876330A (en) * | 2014-11-28 | 2016-08-24 | 哈尔滨商业大学 | Processing method of compound cereal-brewed rice flour |
| CN105795249A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat-coconut nutrition powder and preparation method thereof |
| CN105029564A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste electuary |
| CN105029566A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Health care green bean paste and preparation method thereof |
| CN105076979A (en) * | 2015-09-06 | 2015-11-25 | 大连嘉昱食品有限公司 | Instant coarse cereal resolvent powder and processing method thereof |
| CN107279741A (en) * | 2017-06-09 | 2017-10-24 | 阳纪香 | Breakfast milk powder |
| CN111972604A (en) * | 2020-08-31 | 2020-11-24 | 厦门市味正实业有限公司 | Cereal flour and preparation method thereof |
| CN112890174A (en) * | 2021-02-07 | 2021-06-04 | 北京农业职业学院 | Preparation method of walnut nutritional meal replacement powder and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102715421B (en) | 2013-03-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715421B (en) | Method for manufacturing cereal breakfast powder | |
| CN100353860C (en) | Health-care nutrition non-washing rice, and its prodn. method | |
| CN102524887B (en) | Preparation method of highland barley grain drink | |
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN102370165A (en) | Nutritious breakfast food and preparation method thereof | |
| CN102084963A (en) | Method for preparing oat bran dietary fiber food | |
| CN101715922A (en) | Method for preparing unpolished rice modified nutritious powder and nutritious drink | |
| CN101856099A (en) | Nutritious rice powder and preparation method thereof | |
| CN102894291A (en) | Manufacturing process of three germ peptide | |
| CN103404798A (en) | Spring multi-grain porridge powder and manufacturing method thereof | |
| CN106858345A (en) | A kind of processing method of the high-quality wheat seeding meal replacement powder rich in wheat seeding ferment | |
| CN101313754B (en) | Unpounded rice composite nutrition dense slurry and preparation method thereof | |
| CN105124669A (en) | Gut-purging qi-rectifying oat tartary buckwheat beverage and preparation method thereof | |
| CN103549259A (en) | Production method for sugar-free coarse cereal powder | |
| CN103284060A (en) | Coarse cereal food containing monascus bacteria and fermented glutinous rice yeasts and preparation method thereof | |
| CN1994096A (en) | Nutrition balanced miscellaneous cereals food and preparation method thereof | |
| CN108740750A (en) | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles | |
| CN104957535A (en) | Nutrient tartary buckwheat rice and preparation method thereof | |
| CN104187448A (en) | Multifunctional heath care bean flour | |
| CN102246853B (en) | Heat-clearing and detoxicating coarse cereal milk beverage, and preparation method thereof | |
| CN102018176A (en) | Preparation method for instant corn flour | |
| CN110250386A (en) | A kind of rice milk fermented beverage and preparation method thereof | |
| CN109938270A (en) | A kind of malt powder zheganmian and preparation method thereof | |
| CN106085745B (en) | A kind of preparation method of the rice wine beverage of corn flavor | |
| CN101099572A (en) | Oat soup and its preparing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130327 Termination date: 20170703 |