CN110367337B - Quinoa milk porridge can and preparation method thereof - Google Patents
Quinoa milk porridge can and preparation method thereof Download PDFInfo
- Publication number
- CN110367337B CN110367337B CN201910528297.1A CN201910528297A CN110367337B CN 110367337 B CN110367337 B CN 110367337B CN 201910528297 A CN201910528297 A CN 201910528297A CN 110367337 B CN110367337 B CN 110367337B
- Authority
- CN
- China
- Prior art keywords
- milk
- quinoa
- porridge
- water
- stabilizer
- 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.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of production of canned products, and provides a canned food of quinoa and milk, aiming at solving the problems of easy boiling of quinoa, shedding of germs, astringent taste and short shelf life of traditional quinoa porridge, wherein the canned food of quinoa and milk is characterized by comprising the following components in 1000g by weight: 50-90 g of white granulated sugar, 300-400 g of pasteurized pure milk or reconstituted milk, 0-10 g of anhydrous cream, 18-60 g of glutinous rice, 30-70 g of quinoa, 0.1-0.2 g of sodium bicarbonate, 0.3-0.6 g of disodium hydrogen phosphate, 0.3-0.6 g of stabilizer, 0.8-3 g of emulsifier, 0-0.6 g of edible salt, 0-0.8 g of edible essence and the balance of purified water. The quinoa milk porridge can disclosed by the invention is rich in nutrition, complete in quinoa particles, fragrant, glutinous and smooth in taste, elastic and chewy, good in flavor, long in shelf life and obvious in differentiation from the existing can products in the market; the preparation method has simple steps, has no special requirements on equipment, achieves the purpose of prolonging the shelf life by using the canning technology, and is easy to realize industrialization.
Description
Technical Field
The invention relates to the technical field of production of canned products, in particular to a quinoa-milk porridge can and a preparation method thereof.
Background
Chenopodium quinoa is originally produced in Andes mountains in south America, is printed with native traditional food, and is known as total-nutrient super grain. Quinoa is a whole-grain whole-nutrition complete-protein alkaline food, and the germ accounts for 30% of the seed. The quinoa food has nutritional activity, the protein content of high-quality quinoa is up to 16-22%, the quinoa food is equivalent to milk powder and meat in quality, the quinoa food is rich in various amino acids, 9 amino acids essential to a human body are contained, the proportion is proper, the quinoa food is easy to absorb, and particularly the quinoa food is rich in lysine which is deficient in plants. Calcium, magnesium, phosphorus, potassium, iron, selenium, manganese, copper and other mineral substances are rich, unsaturated fatty acid, flavonoid, B vitamins, E vitamins, choline, betaine, folic acid, alpha-linolenic acid, beta-glucan, dietary fiber, cholesterol, gluten-free, low-fat, low-calorie and low-sugar-rise foods are the best and full-nutrition foods. At present, China also has a large amount of cultivation, and certain cultivation is carried out in northwest.
Quinoa is mostly applied to cooking, porridge cooking, soup cooking, quinoa potato cakes, quinoa yam porridge, quinoa glutinous rice chicken salad and the like, but is not developed into an instant food with a long shelf life. And the problems of easy cooking of the chenopodium quinoa and peeling germs and astringent taste (green grass taste) exist in the folk chenopodium quinoa porridge cooking.
The traditional canned food is mainly prepared from fruits, vegetables, meat, fish, eight-treasure porridge cans and the like, wherein the eight-treasure porridge is the largest item in the canned food. However, the existing eight-treasure porridge market faces the problems of multiple brands, multiple types, serious homogenization, fierce price competition, narrow profit space, insufficient innovation and the like; the demand of consumers for the eight-treasure porridge has changed, and the demand changes from convenience, satiety, nutrition to unique taste, balanced nutrition, high-grade enjoyment and the like. Based on the current market dilemma of canned products, it is urgently needed to develop a new canned product with remarkable differentiation.
The Chinese patent literature discloses a production process of a lotus root porridge can, the application publication number of which is CN 106262110A, the invention provides the production process of the lotus root porridge can, and the produced can has the advantages of convenient eating and rich nutritive value, but the process can not solve the problems of easy cooking and rotting of quinoa and shedding of germs, and is not suitable for preparing quinoa cans.
Disclosure of Invention
The invention provides a quinoa milk porridge can which is complete in particles, fragrant and glutinous in taste and long in shelf life, and aims to overcome the problems that quinoa is easy to boil well, plumule is shed off, taste is astringent and shelf life is short in the traditional quinoa porridge.
The invention also provides a preparation method of the quinoa milk porridge can, the method is simple to operate, has no special requirements on equipment, and achieves the purpose of prolonging the shelf life by using a canning technology.
In order to achieve the purpose, the invention adopts the following technical scheme:
the quinoa milk porridge can comprises the following components in parts by weight of 1000 g: 50-90 g of white granulated sugar, 300-400 g of pasteurized pure milk or reconstituted milk, 0-10 g of anhydrous cream, 18-60 g of glutinous rice, 30-70 g of quinoa, 0.1-0.2 g of sodium bicarbonate, 0.3-0.6 g of disodium hydrogen phosphate, 0.3-0.6 g of stabilizer, 0.8-3 g of emulsifier, 0-0.6 g of edible salt, 0-0.8 g of edible essence and the balance of purified water.
The invention takes high-quality glutinous rice, quinoa, milk or reconstituted milk (light condensed milk, whole milk powder, skimmed milk powder and water) as main raw materials, provides an innovative product which has obvious differentiation from the existing mainstream can product, fragrant, glutinous and smooth taste and comprehensive nutrition, has simple production process and easy popularization, and provides power for expanding the market of can products.
The quinoa is boiled together with the milk, the sweet and silky taste of the milk can cover the peculiar green and bitter taste of the quinoa, and the quinoa particles can be ensured to be complete by special process treatment, the mouthfeel is elastic and chewy, and the quinoa is prevented from being boiled to be rotten and the germs are prevented from falling off.
Preferably, the reconstituted milk is composed of light condensed milk, whole milk powder, skim milk powder or cream and water.
Preferably, the emulsifier is selected from one or a mixture of sucrose ester and molecular distillation monoglyceride. The two emulsifiers can be selected to avoid fat floating of the soup milk in the porridge body in shelf life and improve stability.
A preparation method of the quinoa milk porridge can comprises the following steps:
(1) soaking the sticky rice in water with the water consumption not less than 2 times of the dry weight of the sticky rice, and draining naturally for later use; the natural draining time is preferably more than 10 min;
(2) pouring the washed quinoa into a boiled 0.1 wt% citric acid solution, soaking for 2-5 min, taking out, washing with cold water until the pH value is neutral, and naturally draining for later use; the natural draining time is preferably more than 10 min; the citric acid solution is adopted to soak quinoa for deactivating enzyme and enzyme, removing impurities on the surface of the quinoa and preliminarily killing pathogenic bacteria on the surface of the quinoa;
(3) uniformly mixing the sticky rice processed in the step (1) and the quinoa processed in the step (2), and canning;
(4) weighing white granulated sugar, edible essence, sodium bicarbonate and purified water according to the proportion, pouring the white granulated sugar, the edible essence, the sodium bicarbonate and the purified water into a sugar water tank, heating while stirring, adding the emulsion and the stabilizer solution, then adding pasteurized pure milk or reconstituted milk, and stirring for 10-15 min at constant volume;
(5) filling and sealing the can to keep the center temperature of the can above 65 ℃;
(6) and (3) putting the product into a high-pressure steam sterilization pot, boiling, and cooling to 30-36 ℃ by using tap water after boiling to obtain the quinoa milk porridge can.
Preferably, in the step (1), the soaking water temperature is controlled to be 45-55 ℃, and the soaking time is not less than 60 min. The rice material cannot fully absorb water due to the fact that the soaking water temperature is too low (lower than 45 ℃), and swelling of a finished product after sterilization is not facilitated; the gelatinization of the dissolved starch can be caused by the over-high soaking water temperature (higher than 45 ℃), the surface viscosity of the rice material is increased, and the gram weight stability of the rice material in the canning process is influenced.
Preferably, in step (4), the emulsion is prepared by the following method: weighing anhydrous cream and an emulsifier, and shearing with hot water at 65-75 ℃ for 5-20 min at a high speed to obtain the cream; the high-speed shearing speed is 7000-10000 r/min. The high-speed shearing speed is too low, so that the milk liquid is not fully emulsified, the emulsification stability of the soup in a finished product is influenced, and the fat floating phenomenon is possibly generated; too high a shear rate can result in excessive bubble generation, increasing the difficulty of defoaming, and too much bubble can reduce the vacuum of the finished product.
Preferably, in the step (4), the stabilizer solution is prepared by the following method: shearing the stabilizer in hot water at 75-90 ℃ for 5-20 min at a high speed to obtain the stabilizer; the high-speed shearing speed is 5000-7000 r/min. The effect of high-speed shearing is for abundant dispersion stabilizer, and the rotational speed is too low to reach the effect, and is too high, can lead to producing too much bubble, wraps up inside stabilizer liquid, and difficult defoaming, and then arouses in the finished product that vacuum is not enough.
Preferably, in step (4), the pasteurized pure or reconstituted milk is prepared by the following method: weighing pasteurized pure milk or reconstituted milk, adding disodium hydrogen phosphate, fully stirring and dissolving in hot water at 65-75 ℃ for 5-20 min, and homogenizing to obtain the milk.
Preferably, in the step (6), the boiling temperature is 119-123 ℃, and the boiling time is 20-35 min. If the boiling temperature is too low, the sterilization strength is insufficient, and the risk of deterioration of finished products is increased; the boiling temperature is too high, which can cause the overheating of the product, the browning of the milk liquid and the soup in the finished product and the reduction of the chewiness of the rice material.
Therefore, the invention has the following beneficial effects:
(1) the quinoa milk porridge can disclosed by the invention is rich in nutrition, complete in quinoa particles, fragrant, glutinous and smooth in taste, elastic and chewy, good in flavor, long in shelf life and obvious in differentiation from the existing can products in the market;
(2) the preparation method has simple steps, has no special requirements on equipment, achieves the purpose of prolonging the shelf life by using the canning technology, and is easy to realize industrialization.
Detailed Description
The technical solution of the present invention is further specifically described below by specific examples.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
(1) Weighing the raw materials according to the following formula for later use: based on the total weight of 1000g, the mixture ratio of each raw material component is as follows: 18g of glutinous rice, 64g of quinoa, 0.1g of sodium bicarbonate, 0.1g of disodium hydrogen phosphate, 300g of pasteurized pure milk, 65g of white granulated sugar, 0.4g of gellan gum, 0.6g of edible salt, 0.8g of edible essence, 0.8g of emulsifier and the balance of purified water;
(2) soaking sticky rice: the water consumption is not less than 2 times of the dry weight of the glutinous rice, the soaking water temperature is 45 ℃, and the soaking time is 65 min. Naturally draining for more than 10min after soaking for later use;
(3) precooking chenopodium quinoa willd: preparing 0.1 wt% citric acid solution, boiling, adding cleaned quinoa, timing for 2min, taking out, washing with stainless steel, cooling with cold water, and draining;
(4) mixing and canning: mixing the drained glutinous rice and quinoa, stirring uniformly, and canning;
(5) preparing an emulsion: weighing anhydrous cream and emulsifier, and shearing with hot water of 70 deg.C at a high speed of 10000 rpm for 5min to obtain white uniform emulsion;
(6) dissolving gellan gum: weighing gellan gum, shearing at 78 deg.C hot water at 7000 rpm for 10min, and dispersing uniformly;
(7) preparing milk: weighing pasteurized pure milk and disodium hydrogen phosphate, fully stirring in hot water of 65 ℃ for 10min, and shearing at a high speed of 7000 r/min for 10min to obtain white uniform emulsion for later use;
(8) preparing soup: weighing white granulated sugar, edible essence, sodium bicarbonate and purified water, pouring into a sugar water tank, heating while stirring, adding the gellan gum solution in the step (4) and the milk liquid in the step (5), and stirring for 10min at constant volume;
(9) homogenizing, bottling, and sealing to maintain the center temperature of the can at above 65 deg.C;
(10) and (3) putting the product into a high-pressure steam sterilization pot, boiling at 120 ℃ for 30min, and cooling to 32 ℃ by using tap water after the boiling is finished to obtain the quinoa milk porridge can.
Example 2
(1) Weighing the following raw materials according to the following formula for later use: based on the total weight of 1000g, the mixture ratio of each raw material component is as follows: 65g of white granulated sugar, 71g of unsalted milk, 15g of whole milk powder, 5g of skim milk powder, 8g of anhydrous cream, 18g of glutinous rice, 64.3g of quinoa, 0.2g of sodium bicarbonate, 0.3g of disodium hydrogen phosphate, 0.46g of gellan gum, 0.45g of edible salt, 0.8g of edible essence, 2g of emulsifier and the balance of purified water;
(2) soaking sticky rice: the water consumption is not less than 2 times of the dry weight of the glutinous rice, the soaking water temperature is 55 ℃, and the soaking time is 70 min; laying the washing basket off the ground to enable the washing basket to drain water easily, and draining water naturally for more than 10min for later use;
(3) precooking chenopodium quinoa willd: preparing 0.05 wt% citric acid solution, boiling, adding cleaned quinoa, timing for 5min, taking out, washing with stainless steel, cooling with cold water, and draining;
(4) mixing and canning: mixing the glutinous rice in the step (1) and the quinoa in the step (2), uniformly stirring, and canning;
(5) preparing an emulsion: weighing anhydrous cream and emulsifier, and shearing in 65 deg.C hot water at 10000 rpm for 15min to obtain white uniform emulsion;
(6) dissolving gellan gum: weighing gellan gum, shearing at 83 deg.C hot water at high speed of 5000 rpm for 5min, and dispersing uniformly for use;
(7) preparing milk: weighing light condensed milk, whole milk powder, skimmed milk powder and disodium hydrogen phosphate, and stirring in hot water at 70 deg.C for 5 min;
(8) weighing white granulated sugar, edible essence, sodium bicarbonate and purified water, pouring into a sugar water tank, heating while stirring, adding the emulsion in the step (4), the gellan gum solution in the step (5) and the milk in the step (6), and stirring for 15min at constant volume;
(9) filling and sealing the can to keep the center temperature of the can above 65 ℃;
(10) and (3) putting the product into a high-pressure steam sterilization pot, boiling at the temperature of 123 ℃ for 20min, and cooling to 36 ℃ by using tap water after the boiling is finished to obtain the quinoa milk porridge can.
Example 3
(1) Weighing the following raw materials according to the following formula for later use: based on the total weight of 1000g, the mixture ratio of each raw material component is as follows: 50g of white granulated sugar, 15g of whole milk powder, 25 g of skim milk powder, 60g of sticky rice, 30g of quinoa, 0.2g of sodium bicarbonate, 0.3g of disodium hydrogen phosphate, 0.3g of gellan gum, 3g of emulsifier and the balance of purified water;
(2) soaking sticky rice: the water consumption is not less than 2 times of the dry weight of the glutinous rice, the soaking water temperature is 50 ℃, and the soaking time is 75 min; laying the washing basket on the ground to enable the washing basket to drain water easily, and draining water naturally for more than 10min for later use;
(3) precooking chenopodium quinoa willd: preparing 0.15wt% citric acid solution, boiling, adding cleaned quinoa, timing for 3min, taking out, elutriating in stainless steel, cooling with cold water, and draining;
(4) mixing and canning: mixing the glutinous rice in the step (1) and the quinoa in the step (2), uniformly stirring, and canning;
(5) preparing an emulsion: weighing emulsifier, and shearing in 75 deg.C hot water at 8000 rpm for 20min to obtain white uniform emulsion;
(6) dissolving gellan gum: weighing gellan gum, shearing at 90 deg.C hot water at 7000 rpm for 20min, and dispersing uniformly;
(7) preparing milk: weighing light condensed milk, whole milk powder, skimmed milk powder and disodium hydrogen phosphate, and stirring in 75 deg.C hot water for 20 min;
(8) weighing white granulated sugar, sodium bicarbonate and purified water, pouring into a sugar water tank, heating while stirring, then adding the emulsion in the step (4), the gellan gum solution in the step (5) and the milk in the step (6), and stirring for 15min at constant volume;
(9) filling and sealing the can to keep the center temperature of the can above 65 ℃;
(10) and (3) putting the product into a high-pressure steam sterilization pot, boiling at the temperature of 119 ℃ for 35min, and cooling to 30 ℃ by using tap water after the boiling is finished to obtain the quinoa milk porridge can.
The physical and chemical inspection results of the quinoa milk porridge can prepared by the embodiments of the invention are as follows: the product meets SB/T10652-2012, and the performance detection result is shown in Table 1:
TABLE 1 test results
The shelf life is 12 months.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the scope of the present invention as set forth in the claims.
Claims (7)
1. The preparation method of the quinoa milk porridge can is characterized by comprising the following components in 1000g of total weight: 50-90 g of white granulated sugar, 300-400 g of pasteurized pure milk or reconstituted milk, 0-10 g of anhydrous cream, 18-60 g of glutinous rice, 30-70 g of quinoa, 0.1-0.2 g of sodium bicarbonate, 0.3-0.6 g of disodium hydrogen phosphate, 0.3-0.6 g of stabilizer, 0.8-3 g of emulsifier, 0-0.6 g of edible salt, 0-0.8 g of edible essence and the balance of purified water; the preparation method of the quinoa milk porridge can comprises the following preparation steps:
(1) soaking the sticky rice in water with the water consumption not less than 2 times of the dry weight of the sticky rice, and draining naturally for later use;
(2) pouring the washed quinoa into a boiled 0.05-0.15wt% citric acid solution, soaking for 2-5 min, taking out, washing with cold water until the pH value is neutral, and naturally draining for later use;
(3) uniformly mixing the sticky rice processed in the step (1) and the quinoa processed in the step (2), and canning;
(4) weighing white granulated sugar, edible essence, sodium bicarbonate and purified water according to the proportion, pouring the white granulated sugar, the edible essence, the sodium bicarbonate and the purified water into a sugar water tank, heating while stirring, adding the emulsion and the stabilizer solution, then adding pasteurized pure milk or reconstituted milk, and stirring for 10-15 min at constant volume; the emulsion is prepared by the following method: weighing anhydrous cream and an emulsifier, and shearing with hot water at 65-75 ℃ for 5-20 min at a high speed to obtain the cream; the high-speed shearing speed is 7000-10000 r/min; the pasteurized pure milk or reconstituted milk is prepared by the following method: weighing pasteurized pure milk or reconstituted milk, adding disodium hydrogen phosphate, fully stirring and dissolving in hot water at 65-75 ℃ for 5-20 min, and homogenizing to obtain the milk product;
(5) filling and sealing the can to keep the center temperature of the can above 65 ℃;
(6) and (3) putting the product into a high-pressure steam sterilization pot, boiling, and cooling to 30-36 ℃ by using tap water after boiling to obtain the quinoa milk porridge can.
2. The method for preparing the quinoa milk porridge can according to claim 1, wherein the reconstituted milk is prepared from light condensed milk, whole milk powder, skimmed milk powder or cream and water.
3. The method for preparing the quinoa milk porridge can according to claim 1, wherein the emulsifier is one or a mixture of sucrose ester and molecular distillation monoglyceride.
4. The method for preparing the quinoa-milk porridge can as claimed in claim 1, wherein the stabilizer is gellan gum.
5. The method for preparing the quinoa milk porridge can according to claim 1, characterized in that in the step (1), the soaking temperature is controlled to be 45-55 ℃, and the soaking time is not less than 60 min.
6. The method for preparing the quinoa-milk porridge can according to claim 1, wherein in the step (4), the stabilizer solution is prepared by the following method: shearing the stabilizer in hot water at 75-90 ℃ for 5-20 min at a high speed to obtain the stabilizer; the high-speed shearing speed is 5000-7000 r/min.
7. The preparation method of the quinoa-milk porridge can according to claim 1, wherein in the step (6), the boiling temperature is 119-123 ℃, and the boiling time is 20-35 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910528297.1A CN110367337B (en) | 2019-06-18 | 2019-06-18 | Quinoa milk porridge can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910528297.1A CN110367337B (en) | 2019-06-18 | 2019-06-18 | Quinoa milk porridge can and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110367337A CN110367337A (en) | 2019-10-25 |
| CN110367337B true CN110367337B (en) | 2022-07-22 |
Family
ID=68248907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910528297.1A Active CN110367337B (en) | 2019-06-18 | 2019-06-18 | Quinoa milk porridge can and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367337B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617166A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk grain composition and preparation method thereof |
| CN114617164A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk porridge and preparation method thereof |
| CN114617167A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk grain composition without food additive and preparation method thereof |
| CN114617165A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk porridge without food additive and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099512A (en) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN101268791A (en) * | 2008-04-25 | 2008-09-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing milk product containing functional grains |
| US20100112127A1 (en) * | 2008-11-04 | 2010-05-06 | The Quaker Oats Company | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes |
| CN106900867A (en) * | 2017-02-28 | 2017-06-30 | 成都大学 | Quinoa milk and preparation method thereof |
| CN107927176A (en) * | 2017-12-14 | 2018-04-20 | 光明乳业股份有限公司 | A kind of quinoa particle milk and preparation method thereof |
| EP3375293A1 (en) * | 2017-03-15 | 2018-09-19 | Société Cooperative Agricole et Agro-Alimentaire AGRIAL | Food product based on vegetable milk |
| JP2018174722A (en) * | 2017-04-04 | 2018-11-15 | 旭化成株式会社 | Method for producing protein-containing beverage, and method for suppressing gelation |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
-
2019
- 2019-06-18 CN CN201910528297.1A patent/CN110367337B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099512A (en) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN101268791A (en) * | 2008-04-25 | 2008-09-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing milk product containing functional grains |
| US20100112127A1 (en) * | 2008-11-04 | 2010-05-06 | The Quaker Oats Company | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes |
| CN106900867A (en) * | 2017-02-28 | 2017-06-30 | 成都大学 | Quinoa milk and preparation method thereof |
| EP3375293A1 (en) * | 2017-03-15 | 2018-09-19 | Société Cooperative Agricole et Agro-Alimentaire AGRIAL | Food product based on vegetable milk |
| JP2018174722A (en) * | 2017-04-04 | 2018-11-15 | 旭化成株式会社 | Method for producing protein-containing beverage, and method for suppressing gelation |
| CN107927176A (en) * | 2017-12-14 | 2018-04-20 | 光明乳业股份有限公司 | A kind of quinoa particle milk and preparation method thereof |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110367337A (en) | 2019-10-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110367337B (en) | Quinoa milk porridge can and preparation method thereof | |
| CN101933605B (en) | Method for processing goose liver paste by using ordinary goose liver | |
| CN109169910B (en) | Modified milk for milk tea and preparation method and application thereof | |
| CN103583782B (en) | Healthy edible fungus ice cream and production method thereof | |
| CN104757248A (en) | Low-calorie and low-fat ice cream and preparation method thereof | |
| CN107252024A (en) | A kind of matrimony vine sea buckthorn juice and preparation method thereof | |
| CN101623117B (en) | Flavor type sweet corn compound beverage and preparation method thereof | |
| CN100591220C (en) | Method for manufacturing vegetable mud jelly immediately melting when put into the mouth | |
| CN102415449A (en) | Bean curd jelly and bean curd | |
| CN102511640B (en) | Frozen drink added with water chestnuts and preparation method thereof | |
| CN101990979A (en) | Cactus ice cream | |
| CN109181950A (en) | A kind of preparation method of Chenopodiaceae odor type quinoa wine | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN112471413A (en) | Preparation process of dried bean curd | |
| CN105767449A (en) | Natural low-calorie health kelp ice cream powder and preparation method thereof | |
| CN118104778A (en) | Prefabricated red glutinous rice small powder for tea drink and preparation method thereof | |
| CN102813232A (en) | Potato ham sausage and production method thereof | |
| CN113317471A (en) | Low-sugar edible fungus and hawthorn jam and preparation method thereof | |
| KR101864227B1 (en) | How to make gum sauce sauce | |
| CN105876719A (en) | Durian-flavor sesame seed sauce and processing technology thereof | |
| CN106689841A (en) | Sweet potato-and-candied date-stuffed Zongzi and preparation method thereof | |
| CN106666557A (en) | Making method of pure potato flavored nutritious staple food | |
| CN110393283A (en) | The preparation method of beef soup condiment | |
| CN109170116A (en) | Without natural persimmon Sorbet of milk Sugarless type and preparation method thereof | |
| CN108935705A (en) | A kind of milk tea powder and preparation method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |