CN105533556A - Liquorice purple sweet potato powder and preparation method thereof - Google Patents
Liquorice purple sweet potato powder and preparation method thereof Download PDFInfo
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- CN105533556A CN105533556A CN201510934827.4A CN201510934827A CN105533556A CN 105533556 A CN105533556 A CN 105533556A CN 201510934827 A CN201510934827 A CN 201510934827A CN 105533556 A CN105533556 A CN 105533556A
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- sweet potato
- purple sweet
- potato powder
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- 239000000843 powder Substances 0.000 title claims abstract description 87
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 73
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 title abstract 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title abstract 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 title abstract 6
- 235000011477 liquorice Nutrition 0.000 title abstract 6
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 229930014669 anthocyanidin Natural products 0.000 abstract description 6
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000002000 scavenging effect Effects 0.000 abstract description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 2
- 235000019154 vitamin C Nutrition 0.000 abstract 2
- 239000011718 vitamin C Substances 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 235000014786 phosphorus Nutrition 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 10
- 238000001035 drying Methods 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 150000001453 anthocyanidins Chemical class 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008499 blood brain barrier function Effects 0.000 description 1
- 210000001218 blood-brain barrier Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses purple sweet potato powder and a preparation method thereof, and particularly relates to liquorice purple sweet potato powder and a preparation method thereof. The liquorice purple sweet potato powder is prepared from the following raw materials in parts by weight: 20-50 parts of liquorice, 200-300 parts of purple sweet potato powder, 10-20 parts of tea powder and 300-500 parts of corn powder. The liquorice purple sweet potato powder contains anthocyanidin components, and the ability of anthocyanidin in scavenging free radicals is 20 times the ability of vitamin C in scavenging free radicals and 50 times of the ability of vitamin E in scavenging free radicals. Purple sweet potatoes also contain proteins, 18 kinds of amino acids, 8 kinds of vitamins such as vitamins A, B, and C and phosphorus, iron, zinc, copper, manganese, calcium, selenium and other mineral elements which are easy to be digested and absorbed by the human body. The liquorice purple sweet potato powder has the characteristics of rich nutrition, unique flavor, strong health-care effect, good stability and balanced quality.
Description
Technical field
The present invention relates to a kind of purple sweet potato powder and preparation method thereof, particularly relate to a kind of Radix Glycyrrhizae purple sweet potato powder and preparation method thereof.
Background technology
Existing purple sweet potato powder primary raw material is rice or corn flour, add stirring with natural micro-purple sweet potato powder to form, but existing purple sweet potato powder comparison of ingredients is single, functional poor, add traditional manufacture craft, the purple sweet potato powder that prior art is processed can not meet the high-level requirement of people, therefore develop nutrition more comprehensively, functional stronger purple sweet potato powder become those skilled in the art be badly in need of solve technical problem.
Summary of the invention
The present invention provides a kind of Radix Glycyrrhizae purple sweet potato powder and preparation method thereof to solve the problem exactly, it has containing nutritional labelings such as more than 40% glucose, abundant vitamin, amino acid, has lively atmosphere to nourish blood, actively to stimulate the menstrual flow, effect of enrich blood green blood and moistening lung.After fermentating drying, nutritional labeling is easier to absorption of human body, and the secretion of the gland that can stimulate digestion, improves a poor appetite, and has aid digestion, is the elderly, the good drink of pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.Purple sweet potato powder refresh oneself in addition recover from fatigue, quench one's thirst relieve summer heat, stimulate circulation, effect of moisturizing, have nutritious, unique flavor, health-care efficacy strong, good stability, quality equilibrium feature.
In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions:
A kind of Radix Glycyrrhizae purple sweet potato powder, it be by following raw material by weight mark ratio be prepared from: Radix Glycyrrhizae 20-50 part, purple sweet potato powder 200-300 part, tea powder 10-20 part, corn flour 300-500 part.
Described Radix Glycyrrhizae purple sweet potato powder, it be by following raw material by weight mark ratio be prepared from: 45 parts, Radix Glycyrrhizae, purple sweet potato powder 245 parts, 15 parts, tea powder, corn flour 400 parts.
A kind of preparation method of described Radix Glycyrrhizae purple sweet potato powder, get the Radix Glycyrrhizae meeting described parts by weight normal temperature, purple sweet potato powder, tea powder and corn flour powder are put into a mixing bowl and are mixed, by plain for surface that cylinder cap is tight, the pure water of scalding, cool to 35-45 DEG C, water to pour in a mixing bowl and is uniformly mixed by the ratio being 1: 1 in the weight ratio of material in a mixing bowl and water, cover lid stirs 10-24 hour, ambient temperature is 15-20 DEG C, to be mixed complete limpid to mixed liquor after, with filter, purple sweet potato powder is leached to obtain stoste, stoste is carried out drying and processing, bake out temperature is 40-50 degree, dry and obtain ovendry power after 2-3 hour, filtration or centrifugal mode process ovendry power and obtain the less purple sweet potato powder of impurity, purple sweet potato powder is filling and get final product.
Advantage of the present invention and effect as follows:
When the present invention brewages from traditional purple sweet potato powder, main component is that rice or corn flour are different, the present invention with the addition of purple mashed potatoes on the basis of glutinous rice, and in purple sweetpotato, be rich in anthocyanidin, due to purple sweetpotato and glutinous rice, tea powder, the mixed synergy of corn flour powder, make that there is in the purple sweet potato powder obtained the high feature of Anthocyanins content, the ability of anthocyanidin scavenging free radicals be ascorbic 20 times, 50 times of vitamin E.Anthocyanidin has small molecule structure, can through blood-brain barrier scavenging free radicals protection brain cell.The several kinds of mineral elements such as protein, 18 seed amino acids, vitamin A, 8 kinds of vitamins, phosphorus, iron, zinc, copper, manganese, calcium, selenium such as B, C easily by human consumption and absorption is also contained in purple sweetpotato.Add purple sweet potato powder that purple sweetpotato brewages compared with traditional purple sweet potato powder not only nutritional labeling add, also add health-care efficacy.The manufacture craft of purple sweet potato powder of the present invention is also different from traditional method, compared with simple conventional method, present invention employs the mix and blend that adds water, modern placement, filtration or centrifuging process and eliminates impurity in stoste, make purple sweet potato powder sweet-smelling more; Low temperature drying technique effectively ensures the mouthfeel of purple sweet potato powder, makes more fragrant and sweet good to eat this of purple sweet potato powder be that traditional handicraft is not accomplished.Purple sweet potato powder color of the present invention presents gorgeous redness or lavender.Purple sweet potato powder of the present invention has that nutritious, unique flavor, health-care efficacy are strong, good stability, quality equilibrium feature.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details, but protection scope of the present invention not limit by embodiment.
Embodiment 1:
Radix Glycyrrhizae purple sweet potato powder of the present invention, it be by following raw material by weight mark ratio be prepared from: 45 parts, Radix Glycyrrhizae, purple sweet potato powder 245 parts, 15 parts, tea powder, corn flour 400 parts.
The preparation method of Radix Glycyrrhizae purple sweet potato powder, get the Radix Glycyrrhizae of described parts by weight normal temperature, purple sweet potato powder, tea powder and corn flour powder are put into a mixing bowl and are mixed, by plain for surface that cylinder cap is tight, the pure water of scalding, cool to 45 DEG C, water to pour in a mixing bowl and is uniformly mixed by the ratio being 1: 1 in the weight ratio of material in a mixing bowl and water, cover lid stirs 18 hours, ambient temperature is 18 DEG C, until fermentation complete limpid to mixed liquor after, with filter, purple sweet potato powder is leached to obtain stoste, stoste is carried out drying and processing, bake out temperature is 45 degree, dry and obtain ovendry power after 2.5 hours, filtration or centrifugal mode process ovendry power and obtain the less purple sweet potato powder of impurity, purple sweet potato powder is filling and get final product.
Embodiment 2:
A kind of Radix Glycyrrhizae purple sweet potato powder, it be by following raw material by weight mark ratio be prepared from: 20 parts, Radix Glycyrrhizae, purple sweet potato powder 200 parts, 10 parts, tea powder, corn flour 300 parts.
The preparation method of Radix Glycyrrhizae purple sweet potato powder, get the Radix Glycyrrhizae of described parts by weight normal temperature, purple sweet potato powder, tea powder and corn flour are put into a mixing bowl and are mixed, by plain for surface that cylinder cap is tight, the pure water of scalding, cool to 35 DEG C, water to pour in a mixing bowl and is uniformly mixed by the ratio being 1: 1 in the weight ratio of material in a mixing bowl and water, cover lid stirs 10 hours, ambient temperature is 15 DEG C, to be mixed complete limpid to mixed liquor after, with filter, purple sweet potato powder is leached to obtain stoste, stoste is carried out drying and processing, bake out temperature is 40 degree, dry and obtain ovendry power after 2 hours, filtration or centrifugal mode process ovendry power and obtain the less purple sweet potato powder of impurity, purple sweet potato powder is filling and get final product.
Embodiment 3:
A kind of Radix Glycyrrhizae purple sweet potato powder, it be by following raw material by weight mark ratio be prepared from: 50 parts, Radix Glycyrrhizae, purple sweet potato powder 300 parts, 20 parts, tea powder, corn flour 500 parts.
The preparation method of Radix Glycyrrhizae purple sweet potato powder, get the Radix Glycyrrhizae meeting described parts by weight normal temperature, purple sweet potato powder, tea powder and corn flour are put into a mixing bowl and are mixed, by plain for surface that cylinder cap is tight, the pure water of scalding, cool to 45 DEG C, water to pour in a mixing bowl and is uniformly mixed by the ratio being 1: 1 in the weight ratio of material in a mixing bowl and water, cover lid stirs 24 hours, ambient temperature is 20 DEG C, to be mixed complete limpid to mixed liquor after, with filter, purple sweet potato powder is leached to obtain stoste, stoste is carried out drying and processing, bake out temperature is 50 degree, dry and obtain ovendry power after 3 hours, filtration or centrifugal mode process ovendry power and obtain the less purple sweet potato powder of impurity, purple sweet potato powder is filling and get final product.
Adopt the Radix Glycyrrhizae purple sweet potato powder that the method for embodiment of the present invention 1-3 is obtained, adopt the conventional method detecting purple sweet potato powder to detect,
Physical and chemical index
Total acid (with acetometer), g/100mL >=1.20
Anthocyanidin content/(mg/L) >=50.0
Total reducing sugar (with glucose meter)/(g/L) >=40.0
Sanitary index
The project indicator
Total arsenic (in As)/(mg/L)≤0.1
Plumbous (with Pb)/(mg/L)≤0.03
Microbiological indicator
Claims (4)
1. a Radix Glycyrrhizae purple sweet potato powder, it is characterized in that it be by following raw material by weight mark ratio be prepared from: Radix Glycyrrhizae 20-50 part, purple sweet potato powder 200-300 part, tea powder 10-20 part, corn flour 300-500 part.
2. Radix Glycyrrhizae purple sweet potato powder according to claim 1, it is characterized in that it be by following raw material by weight mark ratio be prepared from: 45 parts, Radix Glycyrrhizae, purple sweet potato powder 245 parts, 15 parts, tea powder, corn flour 400 parts.
3. the preparation method of a Radix Glycyrrhizae purple sweet potato powder according to claim 1, it is characterized in that getting the Radix Glycyrrhizae meeting described parts by weight normal temperature, purple sweet potato powder, tea powder and corn flour powder are put into a mixing bowl and are mixed, tight and the plain surface by cylinder cap, the pure water of scalding, cool to 35-45 DEG C, water to pour in a mixing bowl and is uniformly mixed by the ratio being 1: 1 in the weight ratio of material in a mixing bowl and water, cover lid stirs 10-24 hour, ambient temperature is 15-20 DEG C, to be mixed complete limpid to mixed liquor after, with filter, impurity is leached to obtain stoste, adopt and dry, filtration or centrifugal mode process stoste and obtain limpid purple sweet potato powder, purple sweet potato powder is filling and get final product.
4. the preparation method of Radix Glycyrrhizae purple sweet potato powder as claimed in claim 3, is characterized in that bake out temperature is 40-50 degree, dries 2-3 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934827.4A CN105533556A (en) | 2015-12-14 | 2015-12-14 | Liquorice purple sweet potato powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934827.4A CN105533556A (en) | 2015-12-14 | 2015-12-14 | Liquorice purple sweet potato powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533556A true CN105533556A (en) | 2016-05-04 |
Family
ID=55813553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510934827.4A Pending CN105533556A (en) | 2015-12-14 | 2015-12-14 | Liquorice purple sweet potato powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533556A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906371A (en) * | 2010-08-17 | 2010-12-08 | 绥中思维特恩生物科技有限公司 | Anthocyanin rice wine and making method thereof |
| CN103798607A (en) * | 2014-01-24 | 2014-05-21 | 五河童师傅食品有限公司 | Health preserving glutinous rice flour and preparation method thereof |
| CN104473044A (en) * | 2014-11-11 | 2015-04-01 | 明光市白云面粉有限公司 | Millet flour with coconut flavor, and preparation method thereof |
| CN104642432A (en) * | 2013-11-25 | 2015-05-27 | 李一凡 | Health-care coarse cereal flour |
-
2015
- 2015-12-14 CN CN201510934827.4A patent/CN105533556A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906371A (en) * | 2010-08-17 | 2010-12-08 | 绥中思维特恩生物科技有限公司 | Anthocyanin rice wine and making method thereof |
| CN104642432A (en) * | 2013-11-25 | 2015-05-27 | 李一凡 | Health-care coarse cereal flour |
| CN103798607A (en) * | 2014-01-24 | 2014-05-21 | 五河童师傅食品有限公司 | Health preserving glutinous rice flour and preparation method thereof |
| CN104473044A (en) * | 2014-11-11 | 2015-04-01 | 明光市白云面粉有限公司 | Millet flour with coconut flavor, and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |
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