CN1058849C - Enzyme-rich malt ice-cream and preparing process thereof - Google Patents
Enzyme-rich malt ice-cream and preparing process thereof Download PDFInfo
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Abstract
The present invention relates to a recipe for malt ice cream with rich enzyme and a preparation method thereof. The ice cream has ingredients of 60 to 70% of water, 10 to 30% of malt meal, 2 to 8% of fat, 2 to 8% of milk powder, 5 to 10% of cane sugar, stabilizers, emulsifiers and hen yolk powder. The preparation method is characterized in that the malt meal preparation, the fine malt meal modification, the enzyme extraction and alive keep and the saccharification processing technology of the malt meal are added on the basis of an ordinary ice cream production process. The product has the advantages of digestion promotion, high nutrient components, low calorie, long enzyme alive keeping time and intense malt fragrance. The malt ice cream has good taste, and is eutrophic cooling drink food.
Description
The present invention relates to a kind of preparation method of cold drink food, be meant prescription of a kind of enzyme-rich malt ice-cream and preparation method thereof especially.
Along with the raising of people's living standard, cold drink food enters ordinary citizen family already.Ice cream is a kind of cold drink food, the especially children that people like, this delicious good to eat cold drink ice cream is doted on especially, and therefore ice-cream consumption market is very big.The ice cream of selling on the present market at home, great majority are to adopt factory formula and the production technology of introducing from western developed country.The fat content of this ice cream (following we are referred to as conventional ice cream) is 10～18%, milk powder content 8～12%, cane sugar content 12～18% also contains a spot of emulsifying agent, stabilizing agent, spices and pigment, and senior ice cream also contains chocolate, yolk powder etc.This prescription meets westerner's habits and customs, and because of the westerner likes eating ice-cold food at ordinary times, they eat low temperature food product ice cream (subzero 15 ℃) can not influence the normal digestive function of human body, eats ice cream more and can not produce the apocleisis phenomenon.And Chinese like eating hot meal, Hot dishes, hot soup at ordinary times, and the stomach function is difficult to adapt to the ice cream of this higher fatty acid, high-sucrose, low temperature.Eat in summer more and to cause that easily digestive function of spleen and stomach descends, produce the apocleisis phenomenon, fat phenomenon perhaps occurs because this ice cream quantity of heat production is big.Especially children, teenager, they are adult as yet, and the food hydrolytic enzyme functional system in the stomach is still unsound, causes especially easily because of eating ice creams to produce apocleisis more, causes malnutrition, lean and haggard in the course of time.
The purpose of this invention is to provide a kind of enzyme-rich malt ice-cream, problem at the conventional ice cream existence, by reform to original prescription, reduce the content of fat, dairy produce, sucrose, improve nutritional labelings such as amino acid, lysine, and by to the improvement of production technology, make eutrophy, aid digestion, the cold drink food that keeps healthy, quench the thirst.
Enzyme-rich malt ice-cream of the present invention includes moisture, malt flour, fat, milk powder, sucrose, stabilizing agent, emulsifying agent and dried hen egg yolk in its raw material components, the shared percentage by weight of each component is:
Moisture: 60～70%, malt flour: 10～30%
Fat: 2～8%, milk powder: 2～8%
Sucrose: 5～10%, stabilizing agent: 0.15～0.5%
Emulsifying agent: 0.15～0.5% dried hen egg yolk: 0～0.15%
Can add a small amount of essence in the component.
Malt flour in the above-mentioned raw materials component is processed into less than 80 purpose malt extract powders with greater than 20 purpose Fructus Hordei Germinatus meal, malt extract powder is done roasting, added water through high temperature, make the malt flour emulsion; The Fructus Hordei Germinatus meal adds water, heats, and makes the enzyme immersion liquid, after filtration, isolates enzyme liquid and filter residue, extracts enzyme liquid and through the keep-alive processing, makes sterilized enzyme leaching liquor; Add the conventional component of other ice cream again, carry out homogeneous and burin-in process, make enzyme-rich malt ice-cream.
Concrete processing step is as follows:
1. above-mentioned malt flour is made less than 80 purpose malt extract powders with greater than 20 purpose Fructus Hordei Germinatus meal, wherein malt extract powder accounts for 2～15% of each component gross weight, and the Fructus Hordei Germinatus meal accounts for 8～25% of each component gross weight, and is stand-by;
2. the processing of malt extract powder: malt extract powder is done roasting through 70～140 ℃, 30～120 minutes high temperature, add a certain amount of water again and be mixed, make the malt flour emulsion;
3. the extraction of Fructus Hordei Germinatus meal enzyme and keep-alive are handled: the Fructus Hordei Germinatus meal is added water, heats to 20～60 ℃, after 30～120 minutes, make the enzyme immersion liquid, after filtration, isolate enzyme liquid and filter residue, extract enzyme liquid and shine, make sterilized enzyme leaching liquor through 60～70 ℃, 5～8 minutes sterilization treatment or ultraviolet ray;
4. homogeneous and burin-in process: in above-mentioned malt flour emulsion, add fat, sucrose, milk powder, emulsifying agent, stabilizing agent and dried hen egg yolk, mix to stir and through glue mill, sterilization, cooling, homogeneous, cooling, add above-mentioned sterilized enzyme leaching liquor then, mix, stir, after burin-in process congeal and make enzyme-rich malt ice-cream.
The isolated filter residue in Fructus Hordei Germinatus meal enzyme immersion liquid filtration back can be added entry and carry out the saccharification processing, technological parameter is 50～100 ℃, 60～90 minutes, make malt amylase liquid, after filtration, remove filter residue, saccharification filtrate is heated to 40～110 ℃ once more, add other components then and mix, carry out homogeneous and burin-in process again, congeal and make enzyme-rich malt ice-cream.
Ice cream is made finished product through quality testing, packing.
We do one relatively with the prescription of prescription of the present invention and conventional ice cream.
The prescription of conventional ice cream is (percentage by weight): moisture 60～70%, lipase 37～18%, skimmed milk power 8～12%, sucrose 12～18%, stabilizing agent 0.15～0.5%, emulsifying agent 0.15～0.5%, pigment 0.075～0.1%, essence 0.01～0.1%, dried hen egg yolk 0.1～1.0%, other 0.1～1.0%.
Compare with the prescription of conventional ice cream, added malt flour in the prescription of the present invention, reduced the addition of fat, milk powder, sucrose and dried hen egg yolk, generally do not add pigment and essence.
Malt flour in the component of the present invention, by preparation technology of the present invention, can make malt mash, hydrolase, SOD enzyme leaching liquor, these materials contain abundant free a-amino acid and maltose, not only part has replaced fat, dairy produce, sucrose and the artificial essence in the conventional ice cream component, reduced that these are higher fatty acid, the content of high heat material, also kept delicious, the sweet cunning of ice cream, fine and smooth characteristics simultaneously, and had strong Fructus Hordei Germinatus fragrance.
Malt flour in the present invention's prescription is to be processed through improved flour unit by fructus hordei germinatus or wheat malt.The purpose of selecting fructus hordei germinatus and wheat malt for use is to improve the health-care effect of ice river in Henan Province beautiful jade.Because Fructus Hordei Germinatus itself is exactly best zymophore, Fructus Hordei Germinatus is rich in various hydrolases, as amylolytic enzyme, proteolytic enzyme, more than 20 kind of hydrolases such as phosphoric acid fat hydrolase also contain erythrocuprein (SOD enzyme), and the enzyme of making than other crop kernels that bud contained is many.Not only the hydrolase of Fructus Hordei Germinatus is abundant, and output is big.The annual fructus hordei germinatus of producing of China is more than 2,000,000 tons, also nearly ten thousand tons of wheat malts.Raw material is selected easily, and large and small Fructus Hordei Germinatus has good medical care effect, is the good material of cooking the cold drink in summer.
Malt flour can be processed into malt extract powder and Fructus Hordei Germinatus meal.The past people do not select for use malt flour to make ice cream always, are to make the ice cream production process problem because adopt prior art can't solve with malt flour, and its subject matter is: 1. the fructus hordei germinatus crust is hard, endosperm is crisp, and therefore when decortication, whole grain is broken, skin, powder mix, and are difficult to separate; 2. malt extract powder must modified processing just can become water-soluble malt flour, instead of part fat and dairy produce.But general technology can't solve the stability problem of malt extract powder under low temperature (15 ℃) after modified; 3. there are technical problem in the lixiviate of enzymatic activity material and keep-alive, in icecream production, must sterilize its result, hydrolytic enzyme activities 90% above inactivation under higher temperature.Because prior art can't address these problems, therefore adopt Fructus Hordei Germinatus to produce the not example of success of ice cream in the past.
The preparation method of enzyme-rich malt of the present invention ice river in Henan Province beautiful jade has increased the saccharification treatment technology of the extraction of processing, enzyme of preparation, the malt extract powder of malt flour and keep-alive processing, malt flour on the basis of conventional ice cream production technology, be used for ice-cream production problem thereby solved malt flour.
In above-mentioned preparation method of the present invention, step is mixing, glue mill, sterilization, cooling, homogeneous, the cooling, aging of described various components 4., all adopts the production technology of conventional ice cream; The Mashing process that adopts in the existing brewing is handled in the saccharification of malt flour, removes gelatinization, boils two technical process; Be prior art.
Following table be enzyme-rich malt ice river in Henan Province beautiful jade with common ice river in Henan Province beautiful jade in the comparison aspect the nutritional labeling.
| Title | Moisture content % | Fat % | Protein % | Carbohydrate % | Free a-amino acid mg/100g | Amylolytic enzyme w.k | Proteolytic enzyme (unit) | Erythrocuprein SOD |
| Enzyme-rich malt ice-cream | 62～70 | 2～8 | 3～4 | 15～25 | 20～50 | 7～13 | 2～6 | Not quantitative temporarily |
| Common ice river in Henan Province beautiful jade | 82～70 | 7～14 | 3.5 ～4.5 | 15～18 | 0 | 0 | 0 | 0 |
In sum, the present invention has the following advantages:
1, rich enzyme germination ice cream is by adding malt flour and malt extract, reorganize the ice-cream nutrition-allocated proportion of traditional dairy produce, reduced fat, cane sugar content, improved the content of amino acid, lysine, dietary fiber, improve ice-cream nutrition, helped health.
2. eutrophy, the hydrolase that aid digestion enzyme-rich malt ice-cream contained also has residue except the nutrition (except a spot of fat is not digested by carboxylic fat hydrolase) of digest ice cream self, can help human consumption food, help the digestive function of human body.It contains abundant free a-amino acid, wherein eight seed amino acids of needed by human are more, lysine accounts for free more than 5% of a-amino acid, it also contains more monose-glucose etc., these nutritional labelings do not need the digestion of human consumption organ directly to absorb, and are good nutrient solutions therefore.
3, low in calories.This ice-cream fat content is low, is fit to Chinese physique, and per 100 grams hang down 30 kilocalories heat approximately than conventional ice cream, avoid because of often eating the obesogenous problem of ice cream.
4, belong to the warm nature cold drink food.Per 100 these products of gram contain 6-10 gram maltose.Maltose is a kind of warm nature food, has qi-restoratives and lacks, quenches the thirst, goes hemostasis, beneficial strength to end effects such as borborygmus, cough-relieving invigorating the spleen, therefore not only has the nice and cool pleasant sensation of passing the summer in a leisurely way when eating this product, can not cause digestive function of spleen and stomach to descend because of stomach is cool simultaneously.
5, enzymatic activity can keep for a long time.Owing to adopt low-temperature production process, the product long preservation is at subzero 15 ℃, and therefore, enzymatic activity can obtain longer-term and keep.Shelf life is long.
In preparation method of the present invention, the converted mash three of the malt flour emulsion of modified processing, the hydrolase leaching liquor of malt flour and the malt flour handled through saccharification can be added in the ice cream materials simultaneously, also can separately or select wherein two kinds of interpolations, local flavor is slightly different with effect.
Be described in detail preparation method of the present invention below by several embodiments of the present invention.
Description of drawings:
Fig. 1 is the technological process of production figure of the embodiment of the invention 1.
Fig. 2 is the technological process of production figure of the embodiment of the invention 2.
Fig. 3 is the technological process of production figure of the embodiment of the invention 3.
Fig. 4 is the technological process of production figure of the embodiment of the invention 4.
Fig. 5 is the technological process of production figure of the embodiment of the invention 5.
Fig. 6 is the technological process of production figure of the embodiment of the invention 6.
Fig. 7 is the technological process of production figure of the embodiment of the invention 7.
Embodiment 1:
Each components contents (weight) is in the prescription: moisture content: 65% fat: 2% milk powder: 5% sucrose: 8% malt extract powder: 8% Fructus Hordei Germinatus meal: 18% stabilizing agent: 0.15% emulsifying agent: 0.3% dried hen egg yolk: 0
The preparation method of present embodiment is:
1. get large and small wheat Fructus Hordei Germinatus and put into improved flour unit processing, remove wheat bran, isolate malt extract powder and Fructus Hordei Germinatus meal; Improved flour unit is that the wire drawing tooth with the long patent flour unit repacks circle into and rolls.
2. the modification of malt extract powder is handled: get malt extract powder by weight and put into container, do roasting, make water-soluble malt flour through 120 ℃, 90 minutes high temperature, and stand-by;
3. the lixiviate of enzyme lixiviate material and keep-alive: get the Fructus Hordei Germinatus meal by weight and put into another container, add water, heat to 50 ℃, after 90 minutes, make the enzyme immersion liquid, after filtration, isolate enzyme liquid and filter residue, extract enzyme liquid and shine, make sterilized enzyme leaching liquor through 70 ℃, 6 minutes sterilization treatment or ultraviolet ray, stand-by;
4, above-mentioned filter residue is added entry and carry out the saccharification processing, saccharification temperature is 80 ℃, 90 minutes time, makes maltose saccharification liquid:
5. with saccharification liquid after filtration, remove filter residue, saccharification filtrate is heated to 80 ℃ once more, add sucrose, fat, milk powder, stabilizing agent, emulsifying agent by weight, and mix with malt flour after modifying, through glue mill, sterilization, cooling, homogeneous, cooling, mix with enzyme leaching liquor after the sterilization treatment again, through burin-in process, congeal and make ice cream.
Above-mentioned preparation method's process chart as shown in Figure 1.
Material component that present embodiment provided and preparation method all are preferred plan, and prepared ice cream contains free a-amino acid of abundant hydrolase and maltose, and the Fructus Hordei Germinatus aromatic flavour has reduced the content of fat, dairy produce and the sucrose of conventional ice cream.
Embodiment 2:
The content of each component (weight) is in the prescription; Moisture content: 70% malt flour: 20% fat: 2% milk powder: 4% sucrose: 5% stabilizing agent: 0.4% emulsifying agent: 0.4% dried hen egg yolk: 0.1%
The preparation method is following steps:
1. process malt flour;
2. the modification of malt flour is handled: malt flour is done roasting through 120 ℃, 90 minutes high temperature, make water-soluble malt flour, add a certain amount of water again, make the malt flour emulsion;
3. homogeneous and burin-in process: add other component in the malt flour emulsion, mix, through glue mill, sterilization, cooling, homogeneous, cooling, burin-in process is congealed and is made ice cream.
The technological process of production of present embodiment as shown in Figure 2.
Present embodiment is the malt flour emulsion that adds modified processing in the raw material of conventional ice cream, therefore can reduce the consumption of fat, dairy produce, and Fructus Hordei Germinatus fragrance is arranged, nutritious, health-care effect, but do not have digestion-aid effect.
Embodiment 3:
Each components contents (weight) is in the prescription: moisture content: 60% malt flour: 26% fat: 8% milk powder: 8% sucrose: 2% stabilizing agent: 0.15% emulsifying agent: 0.3% dried hen egg yolk: 0.05%
The preparation method handles the lixiviate and the keep-alive that change enzyme lixiviate material into the modification of malt flour among the embodiment 2 to handle, promptly get malt flour by weight, add water, heat to 50 ℃, after 100 minutes, make the hydrolase immersion liquid, after filtration, isolate enzyme liquid and filter residue, after 70 ℃, 6 minutes sterilization treatment, it is stand-by to make the immersion liquid of sterilized malt flour enzyme with enzyme liquid; Other each component is mixed,, be added into the immersion liquid of malt flour enzyme and mix, carry out burin-in process, congeal and make ice cream through glue mill, sterilization, cooling, homogeneous, cooling.
The technological process of production of present embodiment as shown in Figure 3.
Present embodiment is the hydrolase leaching liquor that is added into malt flour in the raw material of conventional ice cream, contain abundant hydrolase, free a-amino acid, maltose in the finished product, aid digestion, health care is arranged, but do not have Fructus Hordei Germinatus fragrance, and can not reduce fat and dairy produce content.
Embodiment 4:
Prescription:
Moisture content: 68% Fructus Hordei Germinatus meal: 25% fat: 4% milk powder: 4% sucrose: 5% stabilizing agent: 0.15% emulsifying agent: 0.2% dried hen egg yolk: 0.1%
The preparation method adds entry with the isolated filter residue in the filtration of the enzyme immersion liquid described in the preparation method of embodiment 3 back to carry out the saccharification processing, saccharification temperature is 50～100 ℃, make malt amylase liquid, after filtration, remove filter residue, saccharification filtrate is heated to 80～85 ℃ once more, adds other components then and carry out homogeneous and burin-in process.
The technological process of production of present embodiment as shown in Figure 4.
Present embodiment is the converted mash that adds maltose in the raw material of conventional ice cream, makes ice cream contain abundant free a-amino acid and maltose, can reduce the sucrose consumption, health-care effect is arranged, but do not have Fructus Hordei Germinatus fragrance, and is no aid digestion.
Embodiment 5:
Prescription: moisture content: 70% malt extract powder: 8% Fructus Hordei Germinatus meal: 15% fat: 2% milk powder: 4% sucrose: 5% stabilizing agent: 0.1% emulsifying agent: 0.5%
The preparation method is separated into malt extract powder and Fructus Hordei Germinatus meal with the malt flour after the processing, and malt extract powder is modified processing, promptly does roasting through 120 ℃, 90 minutes high temperature, makes water-soluble malt flour, adds a certain amount of water again and is mixed, and makes the malt flour emulsion; The Fructus Hordei Germinatus meal carries out the extraction and the keep-alive of enzyme to be handled, and promptly adds water, heats to 30 ℃, after 100 minutes, makes the enzyme immersion liquid, after filtration, isolates enzyme liquid and filter residue, and enzyme liquid is after 70 ℃, 8 minutes sterilization treatment, stand-by; Mix adding other components in the malt flour emulsion after modify handling, through the glue mill, sterilization, cooling, homogeneous, cooling mix with enzyme leaching liquor after the sterilization treatment then, and burin-in process is congealed and made ice cream.
The technological process of production of present embodiment as shown in Figure 5.
Present embodiment is that the extraction and the keep-alive that have increased the enzyme immersion liquid of the modification processing of malt extract powder and Fructus Hordei Germinatus meal in the preparation technology of conventional ice cream are handled, and finished product has the effect of embodiment 2 and embodiment 3.
Embodiment 6:
Prescription: moisture content: 60% malt extract powder: 8% Fructus Hordei Germinatus meal: 20% fat: 6% milk powder: 4% sucrose: 6% stabilizing agent: 0.1% emulsifying agent: 0.5% dried hen egg yolk: 0.05%
The preparation method is that malt extract powder that processing is separated and Fructus Hordei Germinatus meal are modified respectively and handled and saccharification is handled, and will modify the malt flour after the processing and the converted mash mixing of malt flour then, adds other components, carries out homogeneous and burin-in process.
The technological process of production of present embodiment as shown in Figure 6.
Present embodiment has the effect of embodiment 2 and embodiment 4.
Embodiment 7:
Prescription: moisture content: 65% malt flour: 24% fat: 4% milk powder: 4% sucrose: 5% stabilizing agent: 0.1% emulsifying agent: 0.5% dried hen egg yolk: 0.05%
The preparation method:
The processing malt flour adds malt flour water, heats 50 ℃, and 100 ' extraction and the keep-alive of carrying out enzyme handled, and makes the enzyme immersion liquid, after filtration, isolates enzyme liquid and filter residue; Enzyme liquid and filter residue are carried out sterilization treatment and saccharification processing respectively, and the enzyme leaching liquor after the sterilization is stand-by; Saccharification liquid is removed filter residue after filtration, and saccharification filtrate is heated to 80 ℃ once more, adds other components, mixes, and glue grinds, sterilization, and cooling, homogeneous, cooling, the enzyme leaching liquor that adds then after sterilizing mixes, and carries out burin-in process, the system of congealing ice cream.
The technological process of production of present embodiment as shown in Figure 7.
Present embodiment is enzyme leaching liquor and the converted mash that adds malt flour in the raw material of conventional ice cream, has the effect of embodiment 8 and embodiment 4.
Claims (3)
1, a kind of enzyme-rich malt ice-cream, its raw material components is made up of moisture, malt flour, fat, milk powder, sucrose, stabilizing agent, emulsifying agent and dried hen egg yolk, it is characterized in that: the shared percentage by weight of each component is:
Moisture: 60～70%
Malt flour: 10～30%
Fat: 2～8%
Milk powder: 2～8%
Sucrose: 5～10%
Stabilizing agent: 0.15～0.5%
Emulsifying agent: 0.15～0.5%
Dried hen egg yolk: 0～0.15%
Malt flour in the above-mentioned raw materials component is processed into less than 80 purpose malt extract powders with greater than 20 purpose Fructus Hordei Germinatus meal, malt extract powder is done roasting, added water through high temperature, make the malt flour emulsion; The Fructus Hordei Germinatus meal adds water, heats, and makes the enzyme immersion liquid, after filtration, isolates enzyme liquid and filter residue, extracts enzyme liquid and through the keep-alive processing, makes sterilized enzyme leaching liquor; Add the conventional component of other ice cream again, carry out homogeneous and burin-in process, make enzyme-rich malt ice-cream.
2, the preparation method of the described enzyme-rich malt ice-cream of a kind of claim 1 is characterized in that comprising following processing step:
1. above-mentioned malt flour is made less than 80 purpose malt extract powders with greater than 20 purpose Fructus Hordei Germinatus meal, wherein malt extract powder accounts for 2～15% of each component gross weight, and the Fructus Hordei Germinatus meal accounts for 8～25% of each component gross weight, and is stand-by;
2. the processing of malt extract powder: malt extract powder is done roasting through 70～140 ℃, 30～120 minutes high temperature, add a certain amount of water again and be mixed, make the malt flour emulsion;
3. the extraction of Fructus Hordei Germinatus meal enzyme and keep-alive are handled: the Fructus Hordei Germinatus meal is added water, heats to 20～60 ℃, after 30～120 minutes, make the enzyme immersion liquid, after filtration, isolate enzyme liquid and filter residue, extract enzyme liquid and shine, make sterilized enzyme leaching liquor through 60～70 ℃, 5～8 minutes sterilization treatment or ultraviolet ray;
4. homogeneous and burin-in process: in above-mentioned malt flour emulsion, add fat, sucrose, milk powder, emulsifying agent, stabilizing agent and dried hen egg yolk, mix to stir and through glue mill, sterilization, cooling, homogeneous, cooling, add above-mentioned sterilized enzyme leaching liquor then, mix, stir, after burin-in process congeal and make enzyme-rich malt ice-cream.
3, the preparation method of enzyme-rich malt ice-cream according to claim 2, it is characterized in that: the isolated filter residue in described Fructus Hordei Germinatus meal enzyme immersion liquid filtration back is added entry carry out the saccharification processing, technological parameter is 50～100 ℃, 60～90 minutes, make malt amylase liquid, after filtration, remove filter residue, saccharification filtrate is heated to 40～110 ℃ once more, adds the conventional component of other ice creams then and mix, carry out homogeneous and burin-in process again.
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| CN97100215A CN1058849C (en) | 1997-01-06 | 1997-01-06 | Enzyme-rich malt ice-cream and preparing process thereof |
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| CN97100215A CN1058849C (en) | 1997-01-06 | 1997-01-06 | Enzyme-rich malt ice-cream and preparing process thereof |
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| CN1187308A CN1187308A (en) | 1998-07-15 |
| CN1058849C true CN1058849C (en) | 2000-11-29 |
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| CN100444739C (en) * | 2003-04-29 | 2008-12-24 | 深圳市海川实业股份有限公司 | Ice cream power containing anti lactose intolerant factor |
| CN101589756B (en) * | 2008-05-26 | 2012-05-02 | 杜如意 | Wheat germ ice cream bar or ice cream and preparation method thereof |
| CN103098974A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Application of malt flour to making of ice-cream and making method of ice-cream |
| CN109480051A (en) * | 2018-12-28 | 2019-03-19 | 江苏恒康生物科技有限公司 | A kind of probiotics ice lolly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
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| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
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