CN107485000A - A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder - Google Patents
A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder Download PDFInfo
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- CN107485000A CN107485000A CN201710621217.8A CN201710621217A CN107485000A CN 107485000 A CN107485000 A CN 107485000A CN 201710621217 A CN201710621217 A CN 201710621217A CN 107485000 A CN107485000 A CN 107485000A
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- 239000000843 powder Substances 0.000 title claims abstract description 43
- 235000013336 milk Nutrition 0.000 title claims abstract description 26
- 239000008267 milk Substances 0.000 title claims abstract description 26
- 210000004080 milk Anatomy 0.000 title claims abstract description 26
- 238000002156 mixing Methods 0.000 title claims abstract description 19
- 235000013599 spices Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 36
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 36
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005138 cryopreservation Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000001125 extrusion Methods 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 241001070941 Castanea Species 0.000 claims description 11
- 235000014036 Castanea Nutrition 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 230000008901 benefit Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000020121 low-fat milk Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder, by Chinese chestnut deburring clothing, cryopreservation after drying, the boiling water that was open peeling stripping clothing, after blanching section color protection cooling, pulverize and sieve, expanded milk rice-chestnut powder is arrived by extrusion after gained rice-chestnut powder is mixed with milk, then carried out on screen cloth after high temperature drying, sterilizing curing, then both obtained after ultra high pressure treatment after being mixed with other auxiliary materials, the pre- spice of mixing prepared by the present invention has good boiling fastness and good molding effect, it is not easy to crack, holding time is grown.
Description
Technical field
The invention belongs to dilated food technical field, and in particular to a kind of pre- spice of mixing containing expanded milk rice-chestnut powder
Preparation method.
Background technology
Chinese chestnut belongs to nut fruits, and its content of starch is very high.The carbohydrate of dry plate chestnut reaches 77%, with Cereals class
75% is suitable；Fresh Chinese chestnut also has as many as 40%, is 2.4 times of potato.Vitamin B1, the B2 rich contents of chestnut, vitamin
B2 content is at least 4 times of rice, and every 100 grams also contain 24 milligrams of vitamin Cs, and this is that grain can not compare.Fresh plate
Li Suohan vitamin C is more than the generally acknowledged tomato enriched containing vitamin C, even more more than ten times of apple！Chinese chestnut has very high
Medical value, it has a function of strengthening the spleen and stomach, QI invigorating, kidney tonifying, cardiac stimulant, in chestnut contained abundant unrighted acid and
Vitamin, mineral matter, high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases can be prevented and treated, be anti-aging, promote longevity
Excellent tonic product；The riboflavin contained is beneficial to the passing of time refractory canker sore；Chestnut is the higher dry fruit of carbohydrate content
Kind, the more heat energy of human body can be supplied, and fat metabolism can be helped, had and replenish qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine.
The content of the invention
The present invention provides a kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder, and the present invention is prepared mixed
Closing pre- spice has good boiling fastness and good molding effect, not easy to crack, holding time length.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder, it is characterised in that comprise the following steps：
（1）Strip Chinese chestnut Seed
The fresh Chinese chestnut of 25-30 parts by weight is sloughed to the thorn clothing of outside parcel, spreads out and is laid flat, shady and cool ventilation of drying is placed and enters
Row stirs drying, is placed on after 4-5 hour in freezer and carries out precooling cooling, and cryopreservation is after 15-35 days, by Chinese chestnut from cold
Taken out in storehouse, first with knife by Chinese chestnut shell opener, put to take out after 2-3 minutes in the boiling water boiled and cool, chestnut shell is peelled off, and will
Chestnut Kernel Coating removes totally, stand-by；
（2）Prepare rice-chestnut powder
After the Chinese chestnut Seed stripped is carried out into hot water blanching 2-4 minutes, thinly slice, be placed in color protection and soaked with mixed solution, taken
After going out the cold natural cooling of Chinese chestnut piece, it is dried after treating that Chinese chestnut is completely dried, after crushed 40-60 mesh sieves, obtains rice-chestnut powder, treat
With；
（3）Expanded rice-chestnut powder
By step（2）The rice-chestnut powder of gained mixes carry out extrusion, control screw speed 200- with 2-15 parts by weight milk
300r/min, 130-150 DEG C of temperature, under conditions of rate of feeding 15-20r/min, it is put in after expanded on screen cloth, controls the temperature to be
120-140 DEG C, high temperature drying 4-6 minutes, place into autoclave and control 110-120 DEG C of sterilizing curing 30-40 minute of temperature, treat
With；
（4）Mix ultra high pressure treatment
By step（3）Gains and 30-40 parts by weight wheat flours, 5-15 parts by weight white granulated sugars, 1-2 parts by weight salt, 1-5 weights
After amount part economic benefits and social benefits baking powder is well mixed, after ultra high pressure treatment, the pre- spice of mixing for containing expanded milk rice-chestnut powder is both obtained.
Described crushing is to be ground into powder, is repeatedly crushed using high speed disintegrator, while adjusts pulverizer, is crushed
Powder afterwards carries out ultramicro grinding and obtains Chinese chestnut fine powder.
Described complex liquid contains 0.20-0.40% vitamin C, 0.10-0.30% chitosan and 0.25-0.35%
Sodium chloride, immersion Chinese chestnut 0.5-1.5 hours
Described milk is one kind in full-cream, low fat and skim milk.
Described ultra high pressure treatment is to impose 200-600MPa hyperpressures, pressurize 0.5-2 hours, and temperature is 0-20 DEG C.
It is an advantage of the invention that：
The present invention is by Chinese chestnut deburring clothing, cryopreservation after drying, the boiling water that was open peeling stripping clothing, after blanching section color protection cooling,
Pulverize and sieve, expanded milk rice-chestnut powder, Ran Hou are arrived by extrusion after gained rice-chestnut powder is mixed with milk
Carry out, sterilizing curing, both obtained after ultra high pressure treatment after then being mixed with other auxiliary materials, the present invention after high temperature drying on screen cloth
Fresh Chinese chestnut is passed through into cryopreservation, suppresses to adopt the respiratory rate of rear Chinese chestnut, while cause soluble sugar composition in Chinese chestnut
Content improve, after thinly slicing carry out color protection it is more comprehensive, browning of chestnut can be suppressed, color caused by product made of reduction with
Quality decays, and mixing milk carries out expanded, it is possible to reduce the loss of nutrient, tarts up, sterilizing curing, is easy to human body
Absorb, while the gelatinization degree of expanded Chinese chestnut can be improved, ultra high pressure treatment causes being passivated for enzyme appropriateness, the present invention after mixing
The pre- spice of mixing of preparation has good boiling fastness and good molding effect, not easy to crack, holding time length.
Embodiment
A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder, it is characterised in that comprise the following steps：
（1）Strip Chinese chestnut Seed
The fresh Chinese chestnut of 28 parts by weight is sloughed to the thorn clothing of outside parcel, spreads out and is laid flat, shady and cool ventilation of drying is placed and carries out
Drying is stirred, progress precooling cooling in freezer is placed on after 4.5 hours, cryopreservation is after 20 days, by Chinese chestnut from freezer
Take out, first with knife by Chinese chestnut shell opener, put to take out after 2.5 minutes in the boiling water boiled and cool, chestnut shell is peelled off, and by Chinese chestnut
Benevolence clothing removes totally, stand-by；
（2）Prepare rice-chestnut powder
After the Chinese chestnut Seed stripped is carried out into hot water blanching 3 minutes, thinly slice, be placed in color protection and soaked with mixed solution, take out
After the cold natural cooling of Chinese chestnut piece, it is dried after treating that Chinese chestnut is completely dried, after crushed 50 mesh sieves, obtains rice-chestnut powder, it is stand-by；
（3）Expanded rice-chestnut powder
By step（2）The rice-chestnut powder of gained and 10 parts by weight milk mix carry out extrusion, control screw speed 250r/
Min, 140 DEG C of temperature, under conditions of rate of feeding 15-20r/min, it is put in after expanded on screen cloth, it is 130 DEG C to control temperature, high
Temperature is dried 5 minutes, is placed into autoclave and is controlled the sterilizing curing 35 minutes of 115 DEG C of temperature, stand-by；
（4）Mix ultra high pressure treatment
By step（3）Gains and 35 parts by weight wheat flours, 10 parts by weight white granulated sugars, 1.5 parts by weight salt, 3 parts by weight are double
After effect baking powder is well mixed, after ultra high pressure treatment, the pre- spice of mixing for containing expanded milk rice-chestnut powder is both obtained.
Described crushing is to be ground into powder, is repeatedly crushed using high speed disintegrator, while adjusts pulverizer, is crushed
Powder afterwards carries out ultramicro grinding and obtains Chinese chestnut fine powder.
Described complex liquid contains 0.30% vitamin C, 0.20% chitosan and 0.30% sodium chloride, soaks plate
Chestnut 1 hour.
Described milk is one kind in full-cream, low fat and skim milk.
Described ultra high pressure treatment is to impose 400MPa hyperpressures, pressurize 1 hour, and temperature is 10 DEG C.
Claims (5)
1. a kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder, it is characterised in that comprise the following steps：
（1）Strip Chinese chestnut Seed
The fresh Chinese chestnut of 25-30 parts by weight is sloughed to the thorn clothing of outside parcel, spreads out and is laid flat, shady and cool ventilation of drying is placed and enters
Row stirs drying, is placed on after 4-5 hour in freezer and carries out precooling cooling, and cryopreservation is after 15-35 days, by Chinese chestnut from cold
Taken out in storehouse, first with knife by Chinese chestnut shell opener, put to take out after 2-3 minutes in the boiling water boiled and cool, chestnut shell is peelled off, and will
Chestnut Kernel Coating removes totally, stand-by；
(2) rice-chestnut powder is prepared
After the Chinese chestnut Seed stripped is carried out into hot water blanching 2-4 minutes, thinly slice, be placed in color protection and soaked with mixed solution, taken
After going out the cold natural cooling of Chinese chestnut piece, it is dried after treating that Chinese chestnut is completely dried, after crushed 40-60 mesh sieves, obtains rice-chestnut powder, treat
With；
(3) expanded rice-chestnut powder
By step（2）The rice-chestnut powder of gained mixes carry out extrusion, control screw speed 200- with 2-15 parts by weight milk
300r/min, 130-150 DEG C of temperature, under conditions of rate of feeding 15-20r/min, it is put in after expanded on screen cloth, controls the temperature to be
120-140 DEG C, high temperature drying 4-6 minutes, place into autoclave and control 110-120 DEG C of sterilizing curing 30-40 minute of temperature, treat
With；
(4) ultra high pressure treatment is mixed
By step（3）Gains and 30-40 parts by weight wheat flours, 5-15 parts by weight white granulated sugars, 1-2 parts by weight salt, 1-5 weights
After amount part economic benefits and social benefits baking powder is well mixed, after ultra high pressure treatment, the pre- spice of mixing for containing expanded milk rice-chestnut powder is both obtained.
2. a kind of preparation method of pre- spice of mixing containing expanded milk rice-chestnut powder according to claim 1, its feature
It is, described crushing is to be ground into powder, is repeatedly crushed using high speed disintegrator, while adjusts pulverizer, after crushing
Powder carry out ultramicro grinding obtain Chinese chestnut fine powder.
3. a kind of preparation method of pre- spice of mixing containing expanded milk rice-chestnut powder according to claim 1, its feature
It is, described complex liquid contains 0.20-0.40% vitamin C, 0.10-0.30% chitosan and 0.25-0.35%'s
Sodium chloride, soak Chinese chestnut 0.5-1.5 hours.
4. a kind of preparation method of pre- spice of mixing containing expanded milk rice-chestnut powder according to claim 1, its feature
It is, described milk is one kind in full-cream, low fat and skim milk.
5. a kind of preparation method of pre- spice of mixing containing expanded milk rice-chestnut powder according to claim 1, its feature
It is, described ultra high pressure treatment is to impose 200-600MPa hyperpressures, pressurize 0.5-2 hours, and temperature is 0-20 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621217.8A CN107485000A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621217.8A CN107485000A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder |
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| CN107485000A true CN107485000A (en) | 2017-12-19 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710621217.8A Pending CN107485000A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108420069A (en) * | 2018-03-23 | 2018-08-21 | 吉林农业大学 | A kind of beauty treatment whitening health-nutrition powder and its production method |
| CN109006918A (en) * | 2018-08-20 | 2018-12-18 | 淮南市春风粮油食品有限公司 | A kind of calcium iron fortified type cake premixed powder and its processing method |
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| CN106578943A (en) * | 2016-11-30 | 2017-04-26 | 锦州市枫华源食品有限公司 | Puffed nutritive meal replacement powder and making method thereof |
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| CN106962867A (en) * | 2017-03-08 | 2017-07-21 | 云南农业大学 | A kind of preparation method of instant rice-chestnut powder |
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| CN1754435A (en) * | 2005-09-23 | 2006-04-05 | 徐康明 | Chestnut fresh-keeping process |
| CN103734236A (en) * | 2013-12-31 | 2014-04-23 | 韦卫 | Chinese chestnut and cheese biscuit and preparation method thereof |
| CN105982121A (en) * | 2015-02-27 | 2016-10-05 | 天津丹溪国药研究所 | Spleen strengthening and kidney supplementing plant protein drink and preparation method thereof |
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| CN106720059A (en) * | 2017-02-10 | 2017-05-31 | 苏州健乔食品科技有限公司 | A kind of preparation method of Chinese chestnut vegetable juice bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108420069A (en) * | 2018-03-23 | 2018-08-21 | 吉林农业大学 | A kind of beauty treatment whitening health-nutrition powder and its production method |
| CN109006918A (en) * | 2018-08-20 | 2018-12-18 | 淮南市春风粮油食品有限公司 | A kind of calcium iron fortified type cake premixed powder and its processing method |
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