CN105851860A - Honeysuckle intelligence-improving and restlessness-relieving nut flour and preparation method thereof - Google Patents
Honeysuckle intelligence-improving and restlessness-relieving nut flour and preparation method thereof Download PDFInfo
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- CN105851860A CN105851860A CN201610271740.8A CN201610271740A CN105851860A CN 105851860 A CN105851860 A CN 105851860A CN 201610271740 A CN201610271740 A CN 201610271740A CN 105851860 A CN105851860 A CN 105851860A
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- parts
- zuiew
- fishbone
- monopterus albus
- flos lonicerae
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- 208000001431 Psychomotor Agitation Diseases 0.000 title claims abstract description 13
- 206010038743 Restlessness Diseases 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000158704 Monopterus albus Species 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 14
- 210000000582 semen Anatomy 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 150000001412 amines Chemical class 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 8
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 241000209140 Triticum Species 0.000 abstract description 9
- 235000021307 Triticum Nutrition 0.000 abstract description 9
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 3
- 244000116484 Inula helenium Species 0.000 abstract 2
- 235000002598 Inula helenium Nutrition 0.000 abstract 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 241001208462 Ophisternon bengalense Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- Noodles (AREA)
Abstract
The invention discloses honeysuckle intelligence-improving and restlessness-relieving nut flour which is prepared from the following raw materials in parts by weight: 300-350 parts of flour, 30-33 parts of wheat gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of ricefield eel bone, 17-18 parts of sesame, 17-18 parts of walnut kernels, 20-22 parts of corn kernels, 15-17 parts of shrimps, 2-3 parts of elecampane, 2.2-2.3 parts of red orange, 2.3-2.4 parts of honeysuckle and appropriate table salt and papain. The nut flour disclosed by the invention is aromatic and soft and also chewy with good elasticity; and by adding the edible medicinal materials such as elecampane, red orange and honeysuckle, the nut flour has the healthcare functions of invigorating the spleen and harmonizing the stomach, regulating qi and relieving depression and relieving restlessness and resolving phlegm.
Description
Technical field
The present invention relates to noodles technical field, particularly relate to a kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face and preparation method thereof.
Background technology
The essence of protein function characteristic is closely related with its physics and chemistry and architectural characteristic, and these characteristics include dividing of protein
Sub-size, shape, aminoacid composition, net charge distribution, hydrophobic group/hydrophilic group ratio and two grades/tri-grades/the tetra-of protein
Level structure arranges.Original wheat gluten protein dissolubility in water is poor, causes wheat gluten protein in food system
Application is restricted.This mainly due in wheat gluten protein containing more nonpolar amino acid side chain, as Pro,
Leu, Asn and Gln, promote glutenin and the molten egg of alcohol by interaction of hydrogen bond between these nonpolar amino acid side chains
White crosslinking.Acid deacylated tRNA amine is can to improve wheat gluten protein functional characteristic, widen the key technology of its range of application.
Monopterus albus (Zuiew) is the culinary art food materials that China is important, and Huaiyang famous dish " Ruandouchang fish " is exactly with Monopterus albus (Zuiew) for mainly making raw material,
One of principal item as Jiangsu Province's freshwater aquiculture, the annual consumption figure of Monopterus albus (Zuiew) is huge.According to statistics, Jiangsu Province annual Monopterus albus (Zuiew)
Consumption figure is more than ten thousand tons, and produced Monopterus albus (Zuiew) fishbone just has upper kiloton.These Monopterus albus (Zuiew) fishbones are directly thrown away usually used as garbage,
Or process to plant or feed factory with the cheapest price, cause the serious wasting of resources.Therefore, by Monopterus albus (Zuiew) fishbone
Carry out the developmental research of system, produce the product with broad mass market prospect, can effectively reduce the waste of Monopterus albus (Zuiew) resource,
Dramatically increase the added value of Monopterus albus (Zuiew).
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face, is prepared by the raw materials in:
Flour 300-350, gluten meal 30-33, pollen 9-20, corn peel dietary fiber 13-16, Monopterus albus (Zuiew) fishbone 28-35, Semen Sesami
17-18, Semen Juglandis 17-18, niblet 20-22, dried shrimps 15-17, Radix Inulae 2-3, Exocarpium Citri Rubrum 2.2-2.3, Flos Lonicerae 2.3-2.4,
Sal, papain are appropriate.
The preparation method in described a kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face, comprises the following steps:
(1) by after Radix Inulae, Exocarpium Citri Rubrum, the Flos Lonicerae flooding by 6-9 times amount, filter obtains Chinese medicine juice；During Semen Sesami, Semen Juglandis are blended into
Serosity is squeezed in medicine juice mixing, obtains nutrient paste；
(2) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5-3cm, removes oils and fats, be placed in vacuum freeze drier and be dried；
Then by Universalpulverizer, Monopterus albus (Zuiew) fishbone is pulverized, cross 30-40 mesh sieve, obtain Monopterus albus (Zuiew) fishbone powder；Niblet, dried shrimps are put
Mix in frying pan and stir-fry 8-10 minute, take out pulverizing；
(3) taking volume ratio is the hydrochloric acid of 3-4:2-3:1-2:1-2, citric acid, succinic acid, acetic acid mixing, described concentration of hydrochloric acid
For 0.01-0.1mol/l, citric acid concentration be 0.02-0.04mol/l, succinic acid concentration be 0.04-0.06mol/l, acetic acid dense
Degree is 0.03-0.1mol/l, mixing and stirring；
(4) take gluten meal, join in 10-12 times of water, stir, add above-mentioned mixed acid solution, stand 6-8 under room temperature little
Time, it being placed in the retorts of 120-125 DEG C process 10-15 minute, discharging is cooled to 3-5 DEG C, is centrifuged in 9000-9600r/min
10-20 minute, obtain supernatant, by gained supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(5) Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, is configured to the Monopterus albus (Zuiew) fishbone powder that mass volume ratio is 3-4% and hangs
Supernatant liquid, adds papain, and enzyme addition is 7000-8000U/g, adjusts pH value 5.5-5.8, then is placed in 59-60 DEG C of environment
Under, vibration hydrolysis 4.1-4.5h；
(6) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, more centrifugal 14-it is placed in 3000-3500r/min centrifuge
15min, takes supernatant；
(7) by flour, step (1) gained nutrient paste, step (6) gained supernatant and remain each material mixing after convert suitable quantity of water
Rear synthesis dough, prepares noodles according still further to traditional handicraft, to obtain final product.
The invention have the advantage that the organic acid deacylated tRNA amine produced in present invention process keeps and to improve noodles main material little
The lysine content of wheat mucedin, organic acid deacylated tRNA amine promotes wheat gluten protein essential amino acids dissolution, effectively protects
Hold and improve the nutritive peculiarity of wheat gluten protein；And through the deacylated tRNA amine of deacylated tRNA amine, there is after enzymolysis higher delicate flavour
And saline taste, in its free amino acid fresh and sweet taste amino acid ratio increase, the amino acid whose ratio of bitterness reduce, dissociate simultaneously must
Must increase by amino acid content, therefore, damp and hot organic acid deacylated tRNA amine can promote local flavor and the nutriture value of wheat gluten protein enzymolysis solution
Value.
The present invention makes full use of waste resource, by modern biotechnology, Monopterus albus (Zuiew) fishbone is carried out enzymolysis, obtains having relatively
The Monopterus albus (Zuiew) fishbone polypeptide of high anti-oxidation activity, is favorably improved the nutritive value of noodles；Noodles add pollen and jade simultaneously
Rice dietary fiber, wherein Pollen Maydis is rich in having high content of protein matter, abundant aminoacid and can directly be inhaled by human body in a large number
The free fatty received, enriches the nutrition of noodles greatly.
Entrance perfume (or spice) of the present invention is soft, does not the most lose chewiness, good springiness, has been also added with the food medical materials such as Radix Inulae, Exocarpium Citri Rubrum, Flos Lonicerae,
The health-care effect that richness has given invigorating the spleen and regulating the stomach of the present invention, promoting the flow of QI for relieving the stagnancy, relieving restlessness are reduced phlegm.
Detailed description of the invention
A kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face, is prepared by the raw materials in:
Flour 300, gluten meal 30, pollen 9, corn peel dietary fiber 13, Monopterus albus (Zuiew) fishbone 28, Semen Sesami 17, Semen Juglandis 17, Semen Maydis
Grain 20, dried shrimps 15, Radix Inulae 2, Exocarpium Citri Rubrum 2.2, Flos Lonicerae 2.3, Sal, papain are appropriate.
The preparation method in described a kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face, comprises the following steps:
(1) by after Radix Inulae, Exocarpium Citri Rubrum, the Flos Lonicerae flooding by 6 times amount, filter obtains Chinese medicine juice；Semen Sesami, Semen Juglandis are blended into Chinese medicine
Serosity is squeezed in juice mixing, obtains nutrient paste；
(2) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5cm, removes oils and fats, be placed in vacuum freeze drier and be dried；So
By Universalpulverizer, Monopterus albus (Zuiew) fishbone is pulverized afterwards, cross 30 mesh sieves, obtain Monopterus albus (Zuiew) fishbone powder；Niblet, dried shrimps are placed in stir-fry
In pot, mixing stir-fries 8 minutes, takes out pulverizing；
(3) taking volume ratio is the hydrochloric acid of 3:2:1:1, citric acid, succinic acid, acetic acid mixing, and described concentration of hydrochloric acid is
0.01mol/l, citric acid concentration are 0.02mol/l, succinic acid concentration is 0.04mol/l, acetate concentration is 0.03mol/l, mixed
Conjunction stirs；
(4) take gluten meal, join in 10 times of water, stir, add above-mentioned mixed acid solution, stand 6 hours under room temperature, put
Processing 10 minutes in the retorts of 120 DEG C, discharging is cooled to 3 DEG C, is centrifuged 10 minutes in 9000r/min, obtains supernatant, by institute
Obtain supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(5) Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, is configured to the Monopterus albus (Zuiew) fishbone powder that mass volume ratio is 3% and suspends
Liquid, adds papain, and enzyme addition is 7000U/g, adjusts pH value 5.5, then is placed under 59 DEG C of environment, vibration hydrolysis
4.1h；
(6) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, then it is placed in 3000r/min centrifuge centrifugal 14min, takes supernatant
Liquid；
(7) by flour, step (1) gained nutrient paste, step (6) gained supernatant and remain each material mixing after convert suitable quantity of water
Rear synthesis dough, prepares noodles according still further to traditional handicraft, to obtain final product.
Claims (2)
1. a Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face, it is characterised in that be prepared by the raw materials in:
Flour 300-350, gluten meal 30-33, pollen 9-20, corn peel dietary fiber 13-16, Monopterus albus (Zuiew) fishbone 28-35, Semen Sesami
17-18, Semen Juglandis 17-18, niblet 20-22, dried shrimps 15-17, Radix Inulae 2-3, Exocarpium Citri Rubrum 2.2-2.3, Flos Lonicerae 2.3-2.4,
Sal, papain are appropriate.
The preparation method in a kind of Flos Lonicerae Fructus Alpiniae Oxyphyllae relieving restlessness nut face the most as claimed in claim 1, it is characterised in that include following
Step:
(1) by after Radix Inulae, Exocarpium Citri Rubrum, the Flos Lonicerae flooding by 6-9 times amount, filter obtains Chinese medicine juice；During Semen Sesami, Semen Juglandis are blended into
Serosity is squeezed in medicine juice mixing, obtains nutrient paste；
(2) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5-3cm, removes oils and fats, be placed in vacuum freeze drier and be dried；
Then by Universalpulverizer, Monopterus albus (Zuiew) fishbone is pulverized, cross 30-40 mesh sieve, obtain Monopterus albus (Zuiew) fishbone powder；Niblet, dried shrimps are put
Mix in frying pan and stir-fry 8-10 minute, take out pulverizing；
(3) taking volume ratio is the hydrochloric acid of 3-4:2-3:1-2:1-2, citric acid, succinic acid, acetic acid mixing, described concentration of hydrochloric acid
For 0.01-0.1mol/l, citric acid concentration be 0.02-0.04mol/l, succinic acid concentration be 0.04-0.06mol/l, acetic acid dense
Degree is 0.03-0.1mol/l, mixing and stirring；
(4) take gluten meal, join in 10-12 times of water, stir, add above-mentioned mixed acid solution, stand 6-8 under room temperature little
Time, it being placed in the retorts of 120-125 DEG C process 10-15 minute, discharging is cooled to 3-5 DEG C, is centrifuged in 9000-9600r/min
10-20 minute, obtain supernatant, by gained supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(5) Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, is configured to the Monopterus albus (Zuiew) fishbone powder that mass volume ratio is 3-4% and hangs
Supernatant liquid, adds papain, and enzyme addition is 7000-8000U/g, adjusts pH value 5.5-5.8, then is placed in 59-60 DEG C of environment
Under, vibration hydrolysis 4.1-4.5h；
(6) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, more centrifugal 14-it is placed in 3000-3500r/min centrifuge
15min, takes supernatant；
(7) by flour, step (1) gained nutrient paste, step (6) gained supernatant and remain each material mixing after convert suitable quantity of water
Rear synthesis dough, prepares noodles according still further to traditional handicraft, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610271740.8A CN105851860A (en) | 2016-04-28 | 2016-04-28 | Honeysuckle intelligence-improving and restlessness-relieving nut flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610271740.8A CN105851860A (en) | 2016-04-28 | 2016-04-28 | Honeysuckle intelligence-improving and restlessness-relieving nut flour and preparation method thereof |
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| CN105851860A true CN105851860A (en) | 2016-08-17 |
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| CN201610271740.8A Pending CN105851860A (en) | 2016-04-28 | 2016-04-28 | Honeysuckle intelligence-improving and restlessness-relieving nut flour and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616335A (en) * | 2017-01-19 | 2017-05-10 | 陆川县米场镇合美种养专业合作社联合社 | Nutritional breakfast and preparation method thereof |
| CN109853078A (en) * | 2018-12-25 | 2019-06-07 | 杭州优标科技有限公司 | A kind of wheat gluten regenerated celulose fibre and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124405A (en) * | 2015-07-28 | 2015-12-09 | 蚌埠味多多学生营养餐有限公司 | Intelligence-developing vexation-eliminating nut noodle and preparation method thereof |
| CN105455001A (en) * | 2015-12-07 | 2016-04-06 | 许菲 | Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof |
-
2016
- 2016-04-28 CN CN201610271740.8A patent/CN105851860A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124405A (en) * | 2015-07-28 | 2015-12-09 | 蚌埠味多多学生营养餐有限公司 | Intelligence-developing vexation-eliminating nut noodle and preparation method thereof |
| CN105455001A (en) * | 2015-12-07 | 2016-04-06 | 许菲 | Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616335A (en) * | 2017-01-19 | 2017-05-10 | 陆川县米场镇合美种养专业合作社联合社 | Nutritional breakfast and preparation method thereof |
| CN109853078A (en) * | 2018-12-25 | 2019-06-07 | 杭州优标科技有限公司 | A kind of wheat gluten regenerated celulose fibre and preparation method thereof |
| CN109853078B (en) * | 2018-12-25 | 2021-08-06 | 杭州优标科技有限公司 | Wheat protein regenerated cellulose fiber and preparation method thereof |
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