CN110623197A - Additive-free black coarse cereal can formula and preparation method thereof - Google Patents
Additive-free black coarse cereal can formula and preparation method thereof Download PDFInfo
- Publication number
- CN110623197A CN110623197A CN201810658391.4A CN201810658391A CN110623197A CN 110623197 A CN110623197 A CN 110623197A CN 201810658391 A CN201810658391 A CN 201810658391A CN 110623197 A CN110623197 A CN 110623197A
- Authority
- CN
- China
- Prior art keywords
- black
- water
- formula
- additive
- beans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000009472 formulation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 31
- 235000021279 black bean Nutrition 0.000 claims abstract description 31
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 24
- 235000007215 black sesame Nutrition 0.000 claims abstract description 24
- 241000233866 Fungi Species 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 239000002245 particle Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 241000221377 Auricularia Species 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000007872 degassing Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000007667 floating Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000021395 porridge Nutrition 0.000 description 3
- 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 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000018102 proteins 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
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata 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
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003679 aging effect Effects 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
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 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 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to an additive-free black coarse cereal can formula and a preparation method thereof, wherein ingredients comprise black rice, black beans, black sesame, black fungus and sugar water, the dried, metamorphic and foreign-matter-free black fungus is soaked in water until the total weight is 6-10 times of the dry weight, and is chopped into particles with the length of 3-5mm and the width of 1-3mm, the sugar water is 50-150 g of white granulated sugar, and is mixed with water and heated to 70-90 ℃, the black cereal can formula is designed according to the content ratios of different raw materials of protein, fat and starch, the fat of the raw materials achieves the emulsifier effect, the product system is kept stable, the starch aging is inhibited, the product can be kept stable in the shelf life without adding any food additive, the sensory index is stable, the market demand is met, and the cost is reduced.
Description
Technical Field
The invention relates to a preparation technology of a coarse cereal can, and particularly relates to a formula of an additive-free black coarse cereal can and a preparation method thereof.
Background
The coarse cereal canned food is a plurality of food in the market of Chinese convenient food in terms of rich nutrition, hunger-appeasing resistance and convenient eating. With the market segmentation, more and more canned coarse cereals with different functional classifications are emerging, such as eight-treasure porridge, mung bean porridge, coarse grain porridge and the like. The health care function of black foods has been discussed in ancient medical treatises of our country, and the nutrition and efficacy of many foods have been scientifically proven. The black rice contains 8.0 to 12.5 percent of crude protein, 2.7 to 3.8 percent of crude fat and 75 to 84 percent of carbohydrate, is palatable in soft glutinous, has rich nutrition and has good nourishing effect; the black bean is a black seed of soybean of leguminous plant, wherein the protein content is 36 percent, the digestion is easy, the fat content is 16 percent, the absorption rate is up to 95 percent, and the black bean not only meets the requirement of human body on fat, but also has the function of reducing cholesterol in blood; the black sesame contains a large amount of fat (65%) and protein, and also contains nutrient components such as sugar, vitamin A, vitamin E and the like, has the effects of invigorating stomach, protecting liver and promoting the growth of red blood cells, can increase melanin in vivo and is beneficial to the growth of hair; auricularia is nutritious and reportedly has a protein content of about 10%, fat 0.2&, carbohydrate 65%, and crude fiber 7%. Meanwhile, with the progress of the times and the upgrade of health concepts of consumers, consumers pay more and more attention to ingredient tables in orally purchased products, food additives are continuously pushed to the wave tips of air openings, and products without additive marks are favored by the consumers.
Disclosure of Invention
The invention aims to provide a formula of a coarse cereal can capable of keeping the interior of the product stable for a long time without additives and a preparation method thereof.
In order to achieve the purpose, the additive-free black coarse cereal can formula provided by the invention comprises the following ingredients, by weight, 1000 g of the total amount of the formula: 50-100 g of black rice, 20-50 g of black beans, 20-50 g of black fungus, 5-15 g of black sesame, 50-150 g of white granulated sugar and the balance of water.
The further scheme is that the black fungus is prepared by the following steps: soaking dried, non-deteriorated and non-foreign-matter Auricularia in water to 6-10 times of the total weight, and chopping into particles with a length of 3-5mm and a width of 1-3 mm.
In a further scheme, the sugar water is prepared by the following steps: mixing 50-150 g of white granulated sugar with water, and heating to 70-90 ℃.
The preparation method of the additive-free black coarse cereal can formula comprises the following steps:
A. preparing sugar water: weighing 50-150 g of white granulated sugar, uniformly mixing with water, and heating to more than 70-90 ℃;
B. mixing and blending: cleaning and weighing black rice, black beans and black sesame according to a formula, then filling the black rice, the black beans and the black sesame into a packaging tank, cleaning, soaking and chopping the black beans into particles by a chopper mixer, weighing the black beans, then filling the black beans into the packaging tank, and then adding the sugar water obtained in the step A;
C. volume fixing, sterilization and encapsulation: the water is quantified to 1000 g, and then the mixture is sterilized at the temperature of 110 ℃ and 130 ℃ for 30-50min, and finally the mixture is sealed and cooled.
The invention has the beneficial effects that: the invention takes black food as raw material, carries out formula design by the content proportion of different raw materials of protein, fat and starch, achieves the effect of emulsifier by the self fat of the raw material, keeps the stability of the product system, inhibits the aging effect of the starch, and achieves the purposes of keeping the stability of the product in the shelf life (12 months) without adding any food additive, having stable sensory index, meeting the market demand and reducing the cost.
Detailed Description
The invention is further illustrated by the following examples:
example 1:
the formula and the using amount of the cereal can described in the embodiment are as follows: the weight of black rice is 100 g, black bean is 20 g, black fungus is 30 g, black sesame is 10 g, white granulated sugar is 60 g, and the rest is water, and the total weight of the can is 1000 g.
The preparation procedure of this example is as follows:
1. weighing 60 g of white granulated sugar and 780 g of water, uniformly mixing, heating to more than 70 ℃, and preparing sugar water;
2. after cleaning black rice, black beans and black sesame seeds, weighing 100 g of black rice, 20 g of black beans and 10 g of black sesame seeds and filling the black rice, the black beans and the black sesame seeds into a packaging tank;
3. after the black fungus is cleaned and soaked, the black fungus is chopped and mixed into particles with the size of 4 mm multiplied by 3mm by a chopper mixer, 30 g of the particles are weighed and filled into a packaging can;
4. filling the syrup into a packaging can, degassing, sealing, sterilizing (at 120 deg.C for 30 min), and cooling to obtain the final product. The product has stable system in 12 months, no starch aging, fat floating, and no flavor change.
Example 2:
the formula and the using amount of the cereal can described in the embodiment are as follows: the weight of the black rice is 80 g, the weight of the black bean is 30 g, the weight of the black fungus is 20 g, the weight of the black sesame is 10 g, the weight of the white granulated sugar is 60 g, and the balance is water, and the total weight of the can is 1000 g.
The preparation procedure of this example is as follows:
1. weighing 60 g of white granulated sugar and 800 g of water, uniformly mixing, heating to more than 80 ℃, and preparing sugar water;
2. after the black rice, the black bean and the black sesame are cleaned, 80 g of the black rice, 30 g of the black bean and 10 g of the black sesame are weighed and put into a packaging can;
3. after the black fungus is cleaned and soaked, the black fungus is chopped and mixed into particles with the diameter of 4 mm multiplied by 3mm by a chopper mixer, and 20 g of the particles are weighed and filled into a packaging can;
4. filling the syrup into a packaging can, degassing, sealing, sterilizing (at 130 deg.C for 30 min), and cooling to obtain the final product. The product has stable system in 12 months, no starch aging, fat floating, and no flavor change.
Example 3:
the formula and the using amount of the cereal can described in the embodiment are as follows: the weight of black rice is 100 g, black bean is 30 g, black fungus is 20 g, black sesame is 5 g, white granulated sugar is 100 g, and the rest is water, and the total weight of the can is 1000 g.
The preparation procedure of this example is as follows:
1. weighing 100 g of white granulated sugar and 745 g of water, uniformly mixing, heating to above 90 ℃, and preparing sugar water;
2. after cleaning black rice, black beans and black sesame seeds, weighing 100 g of black rice, 30 g of black beans and 5 g of black sesame seeds and filling the black rice, the black beans and the black sesame seeds into a packaging tank;
3. after the black fungus is cleaned and soaked, the black fungus is chopped and mixed into particles with the size of 3mm multiplied by 3mm by a chopper mixer, and 20 g of the particles are weighed and filled into a packaging can;
4. filling the syrup into a packaging can, degassing, sealing, sterilizing (at 120 deg.C for 40 min), and cooling to obtain the final product. The product has stable system in 12 months, no starch aging, fat floating, and no flavor change.
Example 4:
the formula and the using amount of the cereal can described in the embodiment are as follows: 50 g of black rice, 50 g of black beans, 50 g of black fungus, 5 g of black sesame, 100 g of white granulated sugar and the balance of water, wherein the total amount of the can is 1000 g.
The preparation procedure of this example is as follows:
1. weighing 100 g of white granulated sugar and 745 g of water, uniformly mixing, heating to more than 70 ℃, and preparing sugar water;
2. after cleaning black rice, black beans and black sesame seeds, weighing 50 g of black rice, 50 g of black beans and 5 g of black sesame seeds and filling the black rice, the black beans and the black sesame seeds into a packaging tank;
3. after being cleaned and soaked, the black fungus is chopped into particles with the diameter of 3mm multiplied by 3mm by a chopper mixer, and 50 g of the particles are weighed and filled into a packaging can;
4. filling the syrup into a packaging can, degassing, sealing, sterilizing (at 140 deg.C for 30 min), and cooling to obtain the final product. The product has stable system in 12 months, no starch aging, fat floating, and no flavor change.
The above-mentioned embodiments further explain the objects, technical solutions and advantages of the present invention in detail. It should be understood that the above description is only exemplary of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The formula of the additive-free black coarse cereal can is characterized in that ingredients comprise black rice, black beans, black sesame, black fungus and sugar water, wherein the weight of each ingredient is 1000 g of the total amount of the formula: 50-100 g of black rice, 20-50 g of black beans, 20-50 g of black fungus, 5-15 g of black sesame, 50-150 g of white granulated sugar and the balance of water.
2. The additive-free black coarse cereal can formula according to claim 1, characterized in that the black fungus is prepared by the following steps: soaking dried, non-deteriorated and non-foreign-matter Auricularia in water to 6-10 times of the total weight, and chopping into particles with a length of 3-5mm and a width of 1-3 mm.
3. The additive-free black cereal can formula according to claim 1, characterized in that the sugar water is prepared by the following steps: mixing 50-150 g of white granulated sugar with water, and heating to 70-90 ℃.
4. The preparation method of the additive-free black cereal can formula according to claim 1, characterized by comprising the following steps:
A. preparing sugar water: weighing 50-150 g of white granulated sugar, uniformly mixing with water, and heating to more than 70-90 ℃;
B. mixing and blending: cleaning and weighing black rice, black beans and black sesame according to a formula, then filling the black rice, the black beans and the black sesame into a packaging tank, cleaning, soaking and chopping the black beans into particles by a chopper mixer, weighing the black beans, then filling the black beans into the packaging tank, and then adding the sugar water obtained in the step A;
C. volume fixing, sterilization and encapsulation: the water is quantified to 1000 g, and then the mixture is sterilized at the temperature of 110 ℃ and 130 ℃ for 30-50min, and finally the mixture is sealed and cooled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658391.4A CN110623197A (en) | 2018-06-25 | 2018-06-25 | Additive-free black coarse cereal can formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658391.4A CN110623197A (en) | 2018-06-25 | 2018-06-25 | Additive-free black coarse cereal can formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110623197A true CN110623197A (en) | 2019-12-31 |
Family
ID=68966794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810658391.4A Pending CN110623197A (en) | 2018-06-25 | 2018-06-25 | Additive-free black coarse cereal can formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110623197A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912140A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Black coarse grain composite drink and production method thereof |
| CN102283348A (en) * | 2011-08-15 | 2011-12-21 | 江苏维权高新农业开发有限公司 | Black nutrient healthy porridge |
| CN104256298A (en) * | 2014-09-17 | 2015-01-07 | 同福碗粥股份有限公司 | Additive-free porridge and processing method thereof |
| CN105249241A (en) * | 2015-11-13 | 2016-01-20 | 哈尔滨市兴利米制品有限公司 | Composite quick-eatable black coarse cereal nutrition powder and making method thereof |
-
2018
- 2018-06-25 CN CN201810658391.4A patent/CN110623197A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912140A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Black coarse grain composite drink and production method thereof |
| CN102283348A (en) * | 2011-08-15 | 2011-12-21 | 江苏维权高新农业开发有限公司 | Black nutrient healthy porridge |
| CN104256298A (en) * | 2014-09-17 | 2015-01-07 | 同福碗粥股份有限公司 | Additive-free porridge and processing method thereof |
| CN105249241A (en) * | 2015-11-13 | 2016-01-20 | 哈尔滨市兴利米制品有限公司 | Composite quick-eatable black coarse cereal nutrition powder and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
| CN101828678B (en) | Highland barley-sesame paste and preparation method thereof | |
| KR101175208B1 (en) | method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter | |
| CN107319500A (en) | A kind of aromatic type sweet fermented flour sauce and preparation method thereof | |
| CN107373033A (en) | A kind of feed for black bone chickens and the method using feed raising black-bone chicken | |
| CN103948043A (en) | Food mixed with bacillus natto, food powder bag and preparation method thereof | |
| KR100927543B1 (en) | The rice cake using the germinated brown rice and the producing method thereof | |
| KR101890043B1 (en) | A fermented deed antler Pill and its manufacturing Method | |
| CN110623197A (en) | Additive-free black coarse cereal can formula and preparation method thereof | |
| KR102387906B1 (en) | Manufacturing method of fish cakes containing young leaf of agricultural produce | |
| CN101569383A (en) | Lactone curd containing sprouted soybean component and preparation method thereof | |
| KR101408793B1 (en) | method for manufacturing weaning food using by-product of apple | |
| KR101180442B1 (en) | method for manufacturing the capsicum paste using maize and siberian chrysan-themum | |
| KR20080085419A (en) | Manufacturing process of ice cream using fresh yam(dioscorea batatas) tubers | |
| CN105265974A (en) | Almond flavored tartary buckwheat beverage and preparation method thereof | |
| KR20080024778A (en) | Process for preparing icecream with crops containing phyto-selenium | |
| CN104886427A (en) | Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof | |
| CN106106646A (en) | A kind of Fructus Lycopersici esculenti frozen tofu cupcake | |
| KR101180444B1 (en) | method for manufacturing the capsicum paste using maize | |
| CN106136087A (en) | A kind of sprout brown rice soya sauce and preparation method thereof | |
| CN105851880A (en) | Oat healthcare product capable of tonifying qi to maintain beauty and invigorating spleen to promote digestion and preparation method thereof | |
| CN105851261A (en) | Special cream powder for yolk pie | |
| CN105581239A (en) | Nutrient coarse cereal cake and preparation method thereof | |
| CN104905098A (en) | Stomach strengthening hovenia acerba fruit and rice flour pear jam and preparation method thereof | |
| KR20240085391A (en) | Natural Fermented Bread manufacturing Method using Extracts of Lentinula edodes and Nulumbo nucifera |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191231 |
|
| RJ01 | Rejection of invention patent application after publication |