CN105410327A - Preparation method of selenium-enriching wheat protein powder - Google Patents
Preparation method of selenium-enriching wheat protein powder Download PDFInfo
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- CN105410327A CN105410327A CN201510871200.9A CN201510871200A CN105410327A CN 105410327 A CN105410327 A CN 105410327A CN 201510871200 A CN201510871200 A CN 201510871200A CN 105410327 A CN105410327 A CN 105410327A
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- 241000209140 Triticum Species 0.000 title claims abstract description 60
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 60
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 title abstract description 7
- 102000004169 proteins and genes Human genes 0.000 title abstract description 7
- 239000011669 selenium Substances 0.000 claims abstract description 76
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 15
- 108010068370 Glutens Proteins 0.000 claims description 35
- 235000021312 gluten Nutrition 0.000 claims description 35
- 235000013312 flour Nutrition 0.000 claims description 27
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 14
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 14
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 14
- 235000013922 glutamic acid Nutrition 0.000 claims description 14
- 239000004220 glutamic acid Substances 0.000 claims description 14
- 239000003223 protective agent Substances 0.000 claims description 9
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims 1
- 239000003960 organic solvent Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 235000008429 bread Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000003203 everyday effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000019423 liver disease Diseases 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000037323 metabolic rate Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of processing of agricultural products and particularly relates to a preparation method of selenium-enriching wheat protein. The preparation method of the selenium-enriching wheat protein powder takes selenium-enriching wheat as raw materials and comprises the following steps: adding water and milk into the raw materials, kneading dough, homogenizing, washing the dough, dehydrating and drying to obtain the selenium-enriching wheat protein powder. The preparation method of the selenium-enriching wheat protein powder, provided by the invention, has a simple process and abundant nutrient content, and can be applied to various types of bread and meat foods; and in a preparation process, the wheat protein powder has no loss of selenium and abundant nutrients and is suitable for being popularized and applied.
Description
Technical field
The present invention relates to technical field of agricultural product process, particularly a kind of preparation method of Se-rich wheat albumen powder.
Background technology
Selenium is the trace element of needed by human.Chinese Soclety of Nutrition is one of 15 kinds of nutrients being classified as needed by human by selenium, a large amount of clinical trial certificate both at home and abroad, human body lacks the functional disturbance that selenium can cause some vitals, many serious diseases are caused to occur, more than 40, whole world country is in scarce selenium area, several hundred million populations in China 22 provinces are all in scarce selenium or low selenium area, and the incidence of disease such as population tumour, hepatopathy, angiocardiopathy in these areas is very high.Research shows, low selenium or scarce selenium crowd not only can the generations of preventing tumor, hepatopathy etc. in advance by appropriate supplement selenium, and can body immunity be improved, safeguard the vitals normal functions such as the heart, liver, lung, stomach, prevent the generation of senile Cardial or cerebral vascular diseases.The selenium total content of human body itself is 6-20mg, and human body self can not synthesize selenium, and the selenium in food is only main source, normal, the total requiremants of everyone every day, and more than selenium 25 microgram mended outward by Chinese adult food every day health-care effect; Lack selenium adult food every day and mend more than selenium 50 microgram or 75 micrograms outward, mainly obtain from the natural food of rich selenium.
Gluten powder is also known as active face strength flour, Gluten, it is the native protein extracted from wheat flour, be made up of several amino acids, protein content is up to 75% ~ 85%, containing 15 seed amino acids that human body is necessary, be nutritious plant protein resource, there is viscosity, elasticity, extensibility, film forming and liposuction.Gluten powder is a kind of excellent flour-dough improver, is widely used in the production of bread, noodles, instant noodles, also can with meat product in as water-loss reducer, be also simultaneously the basic material of high-grade aquatic feeds.It is domestic at present and using gluten powder as the efficient green flour gluten fortifier of one, use it for the production of high-strength flour, tailored flour for bread, addition is unrestricted, and gluten powder still increases the effective ways of vegetable protein content in food.
Chinese patent CN103652646A discloses a kind of production method of Se-rich wheat germ flour, but it is immersed in by wheat seeds in the nutrient solution containing Organic Selenium, and human body to the absorption of this kind of selenium element and metabolic rate lower, and remain remaining as inorganic selenium, therefore the natural organic plant absorbing the growth of selenium element in the soil of technique of enriched selenium improvement is adopted, biotransformation in photosynthesis in growth course and body, exist with seleno-amino acids form in vivo, human absorptivity reaches more than 99%, both human body selenium element needs had been met, solve again absorption and the metabolic rate difficult problem on the low side of selenium.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides the preparation method that the Se-rich wheat albumen powder that selenium runs off can not occur a kind of technique simple and preparation process.
The present invention is achieved through the following technical solutions:
A preparation method for Se-rich wheat albumen powder, is characterized in that: comprise the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) probio thalline is added in milk according to mass fraction 0.5-6%, and add protective agent;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 3 ~ 7:1 ~ 3:2 ~ 5 are dropped in pond, face and carried out and face, and Mixing time is 20-30min, temperature 20-25 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 15-20MPa, rotating speed 3500-4000rpm, homogeneous 25-30min, place 30-60min by the dough after homogeneous at 25-30 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 50-60min, temperature 20-25 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, obtain Se-rich wheat albumen powder.
Further, the protective agent described in step (3) is leucine, Cobastab
12and glutamic acid, and mass concentration ratio is: leucine: Cobastab
12: glutamic acid=1:0.5:2.
The described spray-dired EAT of step (8) is 120-130 DEG C, leaving air temp 50-60 DEG C.
The invention has the beneficial effects as follows: the preparation method of Se-rich wheat albumen powder of the present invention, technique is simple, nutrient content is abundant, and can be applicable in the middle of various bread and meat product, in preparation process, gluten powder runs off without selenium, nutritious, is suitable for promoting the use of.
Detailed description of the invention
Embodiment 1
A preparation method for Se-rich wheat albumen powder, comprises the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) the probio thalline according to mass fraction 0.5% is added in milk, and add leucine, Cobastab
12with glutamic acid as protective agent, the mass concentration ratio of interpolation is: leucine: Cobastab
12: glutamic acid=1:0.5:2;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 3:1:2 drops in pond, face and carries out and face, and Mixing time is 30min, temperature 20 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 15MPa, rotating speed 3500rpm, homogeneous 30min, place 60min by the dough after homogeneous at 25 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 60min, temperature 25 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, EAT is 120 DEG C, and leaving air temp 50 DEG C obtains Se-rich wheat albumen powder.
Embodiment 2
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) the probio thalline according to mass fraction 2% is added in milk, and add leucine, Cobastab
12with glutamic acid as protective agent, the mass concentration ratio of interpolation is: leucine: Cobastab
12: glutamic acid=1:0.5:2;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 4:1.5:3 drops in pond, face and carries out and face, and Mixing time is 25min, temperature 22 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 16MPa, rotating speed 3800rpm, homogeneous 28min, place 50min by the dough after homogeneous at 26 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 55min, temperature 22 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, EAT is 122 DEG C, and leaving air temp 52 DEG C obtains Se-rich wheat albumen powder.
Embodiment 3
A preparation method for Se-rich wheat albumen powder, comprises the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) the probio thalline according to mass fraction 4% is added in milk, and add leucine, Cobastab
12with glutamic acid as protective agent, the mass concentration ratio of interpolation is: leucine: Cobastab
12: glutamic acid=1:0.5:2;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 5:2:4 drops in pond, face and carries out and face, and Mixing time is 20min, temperature 25 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 17MPa, rotating speed 3700rpm, homogeneous 27min, place 40min by the dough after homogeneous at 27 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 55min, temperature 23 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, EAT is 124 DEG C, and leaving air temp 56 DEG C obtains Se-rich wheat albumen powder.
Embodiment 4
A preparation method for Se-rich wheat albumen powder, comprises the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) the probio thalline according to mass fraction 0.5% is added in milk, and add leucine, Cobastab
12with glutamic acid as protective agent, the mass concentration ratio of interpolation is: leucine: Cobastab
12: glutamic acid=1:0.5:2;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 6:2.5:4.5 drops in pond, face and carries out and face, and Mixing time is 22min, temperature 23 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 18MPa, rotating speed 3900rpm, homogeneous 25min, place 35min by the dough after homogeneous at 28 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 50min, temperature 24 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, EAT is 128 DEG C, and leaving air temp 54 DEG C obtains Se-rich wheat albumen powder.
Embodiment 5
A preparation method for Se-rich wheat albumen powder, comprises the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) the probio thalline according to mass fraction 0.5% is added in milk, and add leucine, Cobastab
12with glutamic acid as protective agent, the mass concentration ratio of interpolation is: leucine: Cobastab
12: glutamic acid=1:0.5:2;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 7:3:5 drops in pond, face and carries out and face, and Mixing time is 28min, temperature 21 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 20MPa, rotating speed 4000rpm, homogeneous 25min, place 30min by the dough after homogeneous at 30 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 50min, temperature 20 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, EAT is 130 DEG C, and leaving air temp 60 DEG C obtains Se-rich wheat albumen powder.
Claims (4)
1. a preparation method for Se-rich wheat albumen powder, is characterized in that: comprise the steps,
A preparation method for Se-rich wheat albumen powder, is characterized in that: comprise the steps,
(1) Se-rich wheat is planted;
(2) gather in the crops Se-rich wheat, carry out mechanical threshing, remove various impurity, wear into selenium-rich wheat flour;
(3) probio thalline is added in milk according to mass fraction 0.5-6%, and add protective agent;
(4) selenium-rich wheat flour step (2) prepared, step (3) gained milk, water according to weight ratio are: 3 ~ 7:1 ~ 3:2 ~ 5 are dropped in pond, face and carried out and face, and Mixing time is 20-30min, temperature 20-25 DEG C;
(5) squeeze in homogenizer by the face that step (4) is become reconciled, at pressure 15-20MPa, rotating speed 3500-4000rpm, homogeneous 25-30min, place 30-60min by the dough after homogeneous at 25-30 DEG C;
(6) step (5) gained dough is put into flour-washing machine and is washed one's face, time 50-60min, temperature 20-25 DEG C, and the flour slurry after washing one's face reclaims broken gluten through rotary screen;
(7) the broken gluten of step (6) gained and the gluten that comes out are sloughed free water through dehydration auger;
(8) gluten removing free water in step (7) is carried out spraying dry, obtain Se-rich wheat albumen powder.
2. the preparation method of Se-rich wheat albumen powder according to claim 1, is characterized in that: the protective agent described in step (3) is leucine, Cobastab
12and glutamic acid, and mass concentration ratio is: leucine: Cobastab
12: glutamic acid=1:0.5:2.
3. the preparation method of Se-rich wheat albumen powder according to claim 1, is characterized in that: in step (6), the volume ratio of organic solvent and wheat embryo is 1:2-5.
4. the preparation method of Se-rich wheat albumen powder according to claim 1, is characterized in that: the described spray-dired EAT of step (8) is 120-130 DEG C, leaving air temp 50-60 DEG C.
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| CN201510871200.9A CN105410327A (en) | 2015-12-02 | 2015-12-02 | Preparation method of selenium-enriching wheat protein powder |
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| CN201510871200.9A CN105410327A (en) | 2015-12-02 | 2015-12-02 | Preparation method of selenium-enriching wheat protein powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594543A (en) * | 2017-09-20 | 2018-01-19 | 苏州硒泰克生物科技有限公司 | A kind of selenium rich of egg white powder |
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|---|---|---|---|---|
| CN101019574A (en) * | 2007-03-16 | 2007-08-22 | 陕西科技大学 | Sour milk powder producing process |
| CN102696854A (en) * | 2012-04-25 | 2012-10-03 | 徐州澳凯小麦淀粉有限公司 | Aftertreatment processing process for drying wheat gluten |
| CN102907557A (en) * | 2012-10-24 | 2013-02-06 | 安徽安特食品股份有限公司 | Production technique of modified vital gluten |
| CN103518522A (en) * | 2013-10-25 | 2014-01-22 | 阜阳市平衡医疗保健器械有限公司 | Plantation management technology of wheat rich in magnesium and selenium and processing production method of whole wheat flour |
| CN103815394A (en) * | 2014-01-20 | 2014-05-28 | 湖南亲硒元超市有限公司 | Preparation method of high-selenium wheat germ nutrition powder |
-
2015
- 2015-12-02 CN CN201510871200.9A patent/CN105410327A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019574A (en) * | 2007-03-16 | 2007-08-22 | 陕西科技大学 | Sour milk powder producing process |
| CN102696854A (en) * | 2012-04-25 | 2012-10-03 | 徐州澳凯小麦淀粉有限公司 | Aftertreatment processing process for drying wheat gluten |
| CN102907557A (en) * | 2012-10-24 | 2013-02-06 | 安徽安特食品股份有限公司 | Production technique of modified vital gluten |
| CN103518522A (en) * | 2013-10-25 | 2014-01-22 | 阜阳市平衡医疗保健器械有限公司 | Plantation management technology of wheat rich in magnesium and selenium and processing production method of whole wheat flour |
| CN103815394A (en) * | 2014-01-20 | 2014-05-28 | 湖南亲硒元超市有限公司 | Preparation method of high-selenium wheat germ nutrition powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594543A (en) * | 2017-09-20 | 2018-01-19 | 苏州硒泰克生物科技有限公司 | A kind of selenium rich of egg white powder |
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Inventor after: Xian Weihua Inventor after: Ma Guoxing Inventor after: Gao Guihua Inventor before: Ma Guoxing Inventor before: Gao Guihua |
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Application publication date: 20160323 |
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