CN1762240A - Method for producing food with fruit and vegetable fiber and kelp powder - Google Patents
Method for producing food with fruit and vegetable fiber and kelp powder Download PDFInfo
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- CN1762240A CN1762240A CNA2005101235908A CN200510123590A CN1762240A CN 1762240 A CN1762240 A CN 1762240A CN A2005101235908 A CNA2005101235908 A CN A2005101235908A CN 200510123590 A CN200510123590 A CN 200510123590A CN 1762240 A CN1762240 A CN 1762240A
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- 239000000835 fiber Substances 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 241000512259 Ascophyllum nodosum Species 0.000 title claims description 11
- 235000012055 fruits and vegetables Nutrition 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims description 24
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 13
- 238000006297 dehydration reaction Methods 0.000 claims description 13
- 230000007935 neutral effect Effects 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims description 3
- 210000003934 vacuole Anatomy 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 17
- 239000008107 starch Substances 0.000 abstract description 17
- 235000019698 starch Nutrition 0.000 abstract description 17
- 239000002893 slag Substances 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 6
- 235000008429 bread Nutrition 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract description 3
- 229920001592 potato starch Polymers 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 241001474374 Blennius Species 0.000 abstract 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
- 244000268590 Euryale ferox Species 0.000 abstract 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 abstract 1
- 230000000274 adsorptive effect Effects 0.000 abstract 1
- 229940072056 alginate Drugs 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 208000029078 coronary artery disease Diseases 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 210000003608 fece Anatomy 0.000 abstract 1
- 201000002313 intestinal cancer Diseases 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 241001251949 Xanthium sibiricum Species 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000006227 byproduct Substances 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
- 238000010411 cooking Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000009990 desizing Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008236 heating water Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a process for preparing the vegetable and fruit alginate fiber, which is a food addictive with low-energy and high-fiber and made of potato starch (food fiber) with resistant property (RS2)which is hardly digestive and adsorptive, bean slag fiber, apple slag fiber, wheat bran fiber, mushroom fiber and sea weed powder. Treating the starch, bean slag, apple slag, wheat bran, mushroom and sea weed with acid and base, modifying the starch to make it be resistant, removing sugar (starch) and protein from the food slag to make them become the food fiber, then breaking, drying and sterilizing and getting the product. The product can be directly added into the gruel, milk and vegetable soup with noodle; or can be used as seed powder of Gorgon euryale to add into the fried dish and vegetable soup; and can be added into the bread and pot food. The product can increase the dung capacity after eaten and thus for bowel relaxing, the fiber expands when meets with water and to curb the increasing tendency of the overweight, fatty, coronary disease, large intestinal cancer for the reason of taking in too much refined food and energy.
Description
Technical field
The present invention relates to a kind of preparation method of food with fruit and vegetable fiber and kelp powder food filler.
Background technology
In the prior art, single diet fiber health-care food is only arranged, not only common starch is not made resistance (RS
2) dietary fiber of starch, yet bean dregs, pomace, wheat bran, mushroom are not made dietary fiber and mixed in the food as filler.
Summary of the invention
The problem to be solved in the present invention is, provide a kind of utilize that Waste food slag and cereal seed leather do digest the preparation method that non-absorbent dietary fiber food is filled out agent hardly.The long-term edible food that is mixed with food with fruit and vegetable fiber and kelp powder is to control, prevent because of taking in " rich man's disease " increasing trend such as too much overweight, fat, the cardiovascular and cerebrovascular diseases that cause of " smart grain ", energy, diabetes, colorectal cancer.
Technical scheme provided by the invention comprises raw material preparation method and food with fruit and vegetable fiber and kelp powder preparation method.
The food with fruit and vegetable fiber and kelp powder preparation method is: get resistance (RS
2) horse Siberian cocklebur sweet potato starch 1 gram, bean dregs (skin of beancurd) fiber 4 gram, wheat bran fiber 4 grams, pomace fiber 4 grams, seawood meal 3 grams, mushroom fiber 1 gram, sodium alginate 1 gram, 5 '-Sodium guanylate 0.2 gram, fully mix, cross standard screen (down together) 200 orders, make through 85 ℃/15 minutes dry sterilizations.By needing to take in 10 grams for each person every day is one bag of packing.Can directly mix in congee, the milk, also can mix in the rice and flour of making noodles, steamed bun, pancake, rice, also can be used as cooking thicken soup and stew soup usefulness, perhaps mix bread, vermicelli, biscuit, instant noodles, instant gruel, leisure pot foods.
The raw material preparation method is as follows:
1. soybean-drag fiber preparation method is that bean dregs (bean curd byproduct) or the rinsing of beans kind skin elder generation are clean, goes in the buck of PH12 and soaks 1.5 hours (removing deproteinize), add sulfuric acid and be neutralized to neutrality, rinsing, the sulfuric acid solution with PH2 is warming up to 60 ℃ of immersions 2 hours (removing desizing) again, rinsing is to neutral again, heat to 55 ℃, soaked rinsing again 2 hours, drainage, dehydration is dried under 60-70 ℃ condition, pulverizes 200 mesh sieves and makes pulvis.
2. wheat bran fiber preparation method is that the water of wheat bran with 0.13: 1 is mixed, and heats 50-60 ℃ and stirs, and regulates PH to 5.0 with sulfuric acid, continues to stir 6-8 hour.Regulate PH to 6.0 with NaOH, when 55 ℃ of heating water temperatures, add alkali protease and decompose wheat bran albumen, continue to stir 2-4 hour.Be warming up to 70-75 ℃ again, add AMS, kept 1-3 hour.Remove the starchy carbohydrate material with decomposition, be warming up to 95-100 ℃ again, keep half an hour, with the enzyme and sterilizing that goes out, check that PH is neutral, dehydration in 70-85 ℃/10-15 minute drying, is pulverized, and crosses 200 order powder process respectively.
3. pomace fiber preparation method is the pomace after apple is squeezed the juice, and dries under 65-70 ℃ of condition, pulverize then, cross 80 mesh standard sieves, go in 2% the amylase water and soak 3 hours/35 ℃, rinsing, and constantly stir, pull draining then out and go into 0.4% cyanine enzyme (40 units of every gram vigor) solution, the limit edged stirs, and adjustment PH is 3-5, be heated to 55-60 ℃, 40 minutes.Pull draining out and go into centrifuge dewatering, dry under 60-70 ℃ of condition, pulverize through high speed disintegrator then, cross 200 mesh sieves and make pulvis.
4. seawood meal preparation method is cleaned the sea-tangle maceration, goes into 4% saline solution and soaks 10 hours, the salt rinsing is clean, and draining is cut into strip then, go into 1% calcium hypochlorite bubble 8-10 minute, and reentered the water rinse calcium hypochlorite, go into 2% citric acid then, boiled 5 minutes, rinsing again is when adjustment PH is neutral, pull draining out, centrifuge is handled, and is then dry down at 70-85 ℃, or sun dehydration, go into then to go into high speed disintegrator at a high speed and pulverize, cross 200 mesh sieves and make pulvis.
5. mushroom fiber preparation method is with dried thin mushroom (handle is better) washing, places 3% acetum, is heated to 50-60 ℃, soaks 24 hours, makes it softening.It is neutral transferring PH then, continues 20-30 minute under thermal pressure 100Kpa, then mushroom is pulled out, and rinsing, drainage, dehydration with 40-45 ℃ of oven dry 2 hours, is taken out the ventilation airing again, uses 60-70 ℃ of drying and sterilizing again, pulverizes 200 orders and makes pulvis.
6. resistance (RS
2) preparation method of starch (dietary fiber), be with farina 1 gram, be dissolved in 9 ml waters (starch and water=1: 9), stir into starch emulsion, add hydrochloric acid 0.03 gram (hydrochloric acid consumption be starch 3%), acidolysis 1-4.5 hour, go into then in the water-bath, be heated to and boil, continue boiling water bath 3 hours, 4 ℃ of storages 24 hours, sex change (resistance) starch that obtains is crossed 80 mesh standard sieves, be formed in the absorbed hardly dietary fiber starch of small intestine.
The specific embodiment
The food with fruit and vegetable fiber and kelp powder preparation method is: get resistance (RS
2) horse Siberian cocklebur sweet potato starch 1 gram, bean dregs (skin of beancurd) fiber 4 gram, wheat bran fiber 4 grams, pomace fiber 4 grams, seawood meal 3 grams, mushroom fiber 1 gram, sodium alginate 1 gram, 5 '-Sodium guanylate 0.2 gram, fully mix, cross standard screen (down together) 200 orders, make through 85 ℃/15 minutes dry sterilizations.By needing to take in 10 grams for each person every day is one bag of packing.Can directly mix in congee, the milk, also can mix in the rice and flour of making noodles, steamed bun, pancake, rice, also can be used as cooking thicken soup and stew soup usefulness, perhaps mix bread, vermicelli, biscuit, instant noodles, instant gruel, leisure pot foods.
The raw material preparation method is as follows:
1. soybean-drag fiber preparation method is that bean dregs (bean curd byproduct) or the rinsing of beans kind skin elder generation are clean, goes in the buck of PH12 and soaks 1.5 hours (removing deproteinize), add sulfuric acid and be neutralized to neutrality, rinsing, the sulfuric acid solution with PH2 is warming up to 60 ℃ of immersions 2 hours (removing desizing) again, rinsing is to neutral again, heat to 55 ℃, soaked rinsing again 2 hours, drainage, dehydration is dried under 60-70 ℃ condition, pulverizes 200 mesh sieves and makes pulvis.
2. wheat bran fiber preparation method is that the water of wheat bran with 0.13: 1 is mixed, and heats 50-60 ℃ and stirs, and regulates PH to 5.0 with sulfuric acid, continues to stir 6-8 hour.Regulate PH to 6.0 with NaOH, when 55 ℃ of heating water temperatures, add alkali protease and decompose wheat bran albumen, continue to stir 2-4 hour.Be warming up to 70-75 ℃ again, add AMS, kept 1-3 hour.Remove the starchy carbohydrate material with decomposition, be warming up to 95-100 ℃ again, keep half an hour, with the enzyme and sterilizing that goes out, check that PH is neutral, dehydration in 70-85 ℃/10-15 minute drying, is pulverized, and crosses 200 order powder process respectively.
3. pomace fiber preparation method is the pomace after apple is squeezed the juice, and dries under 65-70 ℃ of condition, pulverize then, cross 80 mesh standard sieves, go in 2% the amylase water and soak 3 hours/35 ℃, rinsing, and constantly stir, pull draining then out and go into 0.4% cyanine enzyme (40 units of every gram vigor) solution, the limit edged stirs, and adjustment PH is 3-5, be heated to 55-60 ℃, 40 minutes.Pull draining out and go into centrifuge dewatering, dry under 60-70 ℃ of condition, pulverize through high speed disintegrator then, cross 200 mesh sieves and make pulvis.
4. seawood meal preparation method is cleaned the sea-tangle maceration, goes into 4% saline solution and soaks 10 hours, the salt rinsing is clean, and draining is cut into strip then, go into 1% calcium hypochlorite bubble 8-10 minute, and reentered the water rinse calcium hypochlorite, go into 2% citric acid then, boiled 5 minutes, rinsing again is when adjustment PH is neutral, pull draining out, centrifuge is handled, and is then dry down at 70-85 ℃, or sun dehydration, go into then to go into high speed disintegrator at a high speed and pulverize, cross 200 mesh sieves and make pulvis.
5. mushroom fiber preparation method is with dried thin mushroom (handle is better) washing, places 3% acetum, is heated to 50-60 ℃, soaks 24 hours, makes it softening.It is neutral transferring PH then, continues 20-30 minute under thermal pressure 100Kpa, then mushroom is pulled out, and rinsing, drainage, dehydration with 40-45 ℃ of oven dry 2 hours, is taken out the ventilation airing again, uses 60-70 ℃ of drying and sterilizing again, pulverizes 200 orders and makes pulvis.
6. resistance (RS
2) preparation method of starch (dietary fiber), be with farina 1 gram, be dissolved in 9 ml waters (starch and water=1: 9), stir into starch emulsion, add hydrochloric acid 0.03 gram (hydrochloric acid consumption be starch 3%), acidolysis 1-4.5 hour, go into then in the water-bath, be heated to and boil, continue boiling water bath 3 hours, 4 ℃ of storages 24 hours, sex change (resistance) starch that obtains is crossed 80 mesh standard sieves, be formed in the absorbed hardly dietary fiber starch of small intestine.
Claims (3)
1. the preparation method of a food with fruit and vegetable fiber and kelp powder is characterized in that, its raw material composition weight ratio is resistance RS
2Farina dietary fiber 5 gram, soybean-drag fiber 4 grams, wheat bran fiber 4 grams, pomace fiber 4 grams, seawood meal 3 grams, mushroom fiber 1 gram, sodium alginate 1 gram, 5 '-Sodium guanylate 0.2 gram.
2. the preparation method of a kind of food with fruit and vegetable fiber and kelp powder according to claim 1 is characterized in that, with the farina acidolysis, boils in water-bath 3 hours, 4 ℃ of storages 24 hours, dries 18 hours down, pulverizes 60 mesh standard sieves to make for 80 ℃; Bean dregs were soaked 1-5 hour in the buck of PH12, add acid to neutral, use the sulfuric acid of PH2 to heat 60 ℃ of bubbles 2 hours, add bubble to 55 ℃ bubble 2 hours again, rinsing, dehydration 60-70 ℃ of condition oven dry, were pulverized 200 mesh sieves and were made; The wheat bran skin at heated in water solution 50-60 ℃ of PH5/6-8 hour, is neutralized to PH6 with NaOH, is warming up to 55 ℃, add alkali protease, continue 2-4 hour, be warming up to 70-75 ℃, add AMS, kept 1-3 hour; Be warming up to 95-100 ℃ again, kept 30 minutes, check that PH is neutral, dehydration in 70-85 ℃/10-15 minute drying, was pulverized 200 mesh sieves and was made; Pomace is dried under 65-70 ℃ of condition, pulverized 80 mesh sieves, went into 2% the water-soluble vacuole of amylase 35 ℃/3 hours, add 0.4% cyanine enzyme again, accent PH is 3-5, heats 55-60 ℃/40 minutes, dehydration, dry under 60-70 ℃ of condition, pulverized 200 mesh sieves and made; Sea-tangle was steeped 10 hours in 4% saline solution, the salt rinsing is clean, go through and went into 1% calcium hypochlorite bubble behind the water 8-10 minute, go into after the rinsing in 2% the citric acid solution to boil 5 minutes, it is neutral that PH is transferred in rinsing, and the dehydration back is dry under 70-85 ℃, pulverizes 200 mesh sieves to make; Dried thin mushroom gone in 3% the acetum, be heated to 50-60 ℃, steeped 24 hours, it be neutral transferring PH, continues 20-30 minute under thermal pressure 100Kpa, and dehydration was dried 2 hours at 40-45 ℃, used 60-70 ℃ of drying and sterilizing again, pulverized 200 mesh sieves and formed.
3. the preparation method of a kind of food with fruit and vegetable fiber and kelp powder according to claim 1 is characterized in that, is to mix by weight, crosses 200 mesh sieves, makes food with fruit and vegetable fiber and kelp powder through 85 ℃/15 minutes dry sterilizations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101235908A CN1762240A (en) | 2005-11-22 | 2005-11-22 | Method for producing food with fruit and vegetable fiber and kelp powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101235908A CN1762240A (en) | 2005-11-22 | 2005-11-22 | Method for producing food with fruit and vegetable fiber and kelp powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1762240A true CN1762240A (en) | 2006-04-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005101235908A Pending CN1762240A (en) | 2005-11-22 | 2005-11-22 | Method for producing food with fruit and vegetable fiber and kelp powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN1762240A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010121391A1 (en) * | 2009-04-21 | 2010-10-28 | 北京康华源医药信息咨询有限公司 | Solid food comprising dietary fiber and/or foodstuff rich in dietary fiber, preparation and use thereof |
| CN101912108A (en) * | 2010-08-09 | 2010-12-15 | 黑龙江农垦北大荒马铃薯产业有限公司 | Method for preparing dietary fiber by extracting potato residues |
| CN102008111A (en) * | 2010-10-26 | 2011-04-13 | 郑建涵 | Method for preparing dietary fiber granule |
| CN101564054B (en) * | 2009-06-10 | 2011-07-27 | 陕西师范大学 | Functional bread added with apple dietary fiber and condensed juice and preparation method thereof |
| CN101356973B (en) * | 2008-05-29 | 2013-02-13 | 大连寿童食品有限公司 | Intensification diet fiber cake and production method thereof |
| CN104082365A (en) * | 2014-07-07 | 2014-10-08 | 刘海华 | Bread with apple fiber added |
| CN105325835A (en) * | 2015-08-26 | 2016-02-17 | 同福碗粥股份有限公司 | Sesame and wheat-flavored eight-treasure porridge and preparation method thereof |
| CN105614894A (en) * | 2006-01-25 | 2016-06-01 | 泰莱配料美国有限责任公司 | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
| CN105851992A (en) * | 2016-04-13 | 2016-08-17 | 汪洪涛 | Pasty food adopting fruit of Lonicera fragrantissima subsp. standishii and pyracantha fortuneana fruit as main raw materials, and making technology thereof |
| CN106674924A (en) * | 2016-12-16 | 2017-05-17 | 全椒祥瑞塑胶有限公司 | Easily degradable environmental-friendly plastic |
-
2005
- 2005-11-22 CN CNA2005101235908A patent/CN1762240A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614894A (en) * | 2006-01-25 | 2016-06-01 | 泰莱配料美国有限责任公司 | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
| CN101356973B (en) * | 2008-05-29 | 2013-02-13 | 大连寿童食品有限公司 | Intensification diet fiber cake and production method thereof |
| WO2010121391A1 (en) * | 2009-04-21 | 2010-10-28 | 北京康华源医药信息咨询有限公司 | Solid food comprising dietary fiber and/or foodstuff rich in dietary fiber, preparation and use thereof |
| CN101564054B (en) * | 2009-06-10 | 2011-07-27 | 陕西师范大学 | Functional bread added with apple dietary fiber and condensed juice and preparation method thereof |
| CN101912108A (en) * | 2010-08-09 | 2010-12-15 | 黑龙江农垦北大荒马铃薯产业有限公司 | Method for preparing dietary fiber by extracting potato residues |
| CN101912108B (en) * | 2010-08-09 | 2012-06-06 | 黑龙江北大荒斯达奇生物科技有限公司 | Method for preparing dietary fiber by extracting potato residues |
| CN102008111A (en) * | 2010-10-26 | 2011-04-13 | 郑建涵 | Method for preparing dietary fiber granule |
| CN104082365A (en) * | 2014-07-07 | 2014-10-08 | 刘海华 | Bread with apple fiber added |
| CN105325835A (en) * | 2015-08-26 | 2016-02-17 | 同福碗粥股份有限公司 | Sesame and wheat-flavored eight-treasure porridge and preparation method thereof |
| CN105851992A (en) * | 2016-04-13 | 2016-08-17 | 汪洪涛 | Pasty food adopting fruit of Lonicera fragrantissima subsp. standishii and pyracantha fortuneana fruit as main raw materials, and making technology thereof |
| CN106674924A (en) * | 2016-12-16 | 2017-05-17 | 全椒祥瑞塑胶有限公司 | Easily degradable environmental-friendly plastic |
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