CN106343035A - Instant rose soybean milk and making method thereof - Google Patents
Instant rose soybean milk and making method thereof Download PDFInfo
- Publication number
- CN106343035A CN106343035A CN201610995086.5A CN201610995086A CN106343035A CN 106343035 A CN106343035 A CN 106343035A CN 201610995086 A CN201610995086 A CN 201610995086A CN 106343035 A CN106343035 A CN 106343035A
- Authority
- CN
- China
- Prior art keywords
- flos rosae
- rosae rugosae
- parts
- semen glyciness
- bean milk
- 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
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 OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Thhe invention discloses instant rose soybean milk which is characterized by comprising the following materials in parts by weight: 20-70 parts of soybeans, 15-25 parts of white granulated sugar, 8-15 parts of maltose and 5-20 parts of roses. The making method comprises the following steps: step 1, weighing raw materials; step 2, soaking the soybeans; step 3, cooking the soybeans; step 4, grinding and filtering the soybeans; step 5, adding sugar, and drying; step 6, drying and grinding roses; and step 7, mixing, and making the finished product. The instant rose soybean milk disclosed by the invention can achieve the effects of reducing the sweetness of instant soybean milk, providing rich nutrition and providing special taste.
Description
Technical field
The present invention relates to field of beverage is and in particular to a kind of instant Flos Rosae Rugosae bean milk and preparation method.
Background technology
Bean milk is to grind after Semen sojae atricolor blister, filter, boiling and form.Bean milk nutrition is very abundant, and is easy to digestion suction
Receive.Bean milk is the ultimate food of the diseases such as preventing and treating hyperlipidemia, hypertension, arteriosclerosis, iron deficiency anemia, asthma.During bean milk is
A kind of beverage that the state people like, is a kind of all-ages nutraceutical again, enjoys the good reputation of " vegetable milk " in America and Europe.Bean milk
Containing abundant vegetable protein and phospholipid, also contain vitamin b1, b2 and nicotinic acid.Additionally, bean milk also contains the mineral such as ferrum, calcium
Matter, especially its contained calcium, though not as good as bean curd, all higher than other any breast classes, it is very suitable for various crowds, including old
People, adult and teenager etc..
The fresh soya-bean milk four seasons are all drinkable.Spring and autumn drinks bean milk, nourshing Yin and drynsessmoistening prescription, YIN and YANG balance regulating；Summer drinks bean milk, and disappear hot sunstroke prevention, raw
Quench one's thirst in Tianjin；Winter drinks bean milk, cold relieving warming the stomach, and nourishing is nourished.
Existing instant soya-bean is to be reconstituted by the bean milk powder that solid made by Semen Glyciness, white sugar to form.When edible, rushed with boiled water
Adjust, after standing, just obtain bean milk.Although this instant soya-bean instant, there is rich in protein, sugariness is too high not
Adapt to the needs of the taste of the low sugariness of high nutrition of modern, in addition, the mouthfeel of this bean milk is single, be difficult when edible to add other
Material is changing mouthfeel.
Content of the invention
For problem above, the invention provides a kind of instant Flos Rosae Rugosae bean milk and preparation method, instant soya-bean can be reduced
Sugariness be provided that abundant nutrition again, again can provide special mouthfeel simultaneously, can be with asking in effectively solving background technology
Topic.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of instant Flos Rosae Rugosae bean milk, does including Semen Glyciness, white sugar, maltose and Flos Rosae Rugosae；The weight ratio of described material is: Semen Glyciness 20
~ 70 parts；15 ~ 25 parts of white sugar；8 ~ 15 parts of maltose；5 ~ 20 parts of Flos Rosae Rugosae.
A kind of preparation method of instant Flos Rosae Rugosae bean milk, comprises the following steps: step one, the weighing of raw material；Step 2, Semen Glyciness
Immersion；Step 3, boils Semen Glyciness；Step 4, the pulverizing of Semen Glyciness and filtration；Step 5, adds sugared part, drying；Step 6, Flos Rosae Rugosae
Drying and pulverizing；Step 7, mixing, make finished product；Wherein:
In step one, weigh material, wherein: 30 parts of Semen Glyciness；15 parts of white sugar；10 parts of maltose；10 parts of Flos Rosae Rugosae and pure
Appropriate amount of water；
In step 2, take that granule is uniformly neat, free from insect pests, no heating is gone mouldy, protein content is high Semen Glyciness, repeatedly clean
Afterwards, it is placed in 20 ~ 30 DEG C of warm water (ratio of Semen sojae atricolor and water is 1:2) and soak 5 ~ 10h；
In step 3, the Semen Glyciness after the immersion in step 2 are put into and in boiling water, boils 0.5 ~ 1h；
In step 4, the Semen Glyciness after boiling in step 3 are gone after epidermis, add appropriate amount of purified water, put into crusher for crushing 3 ~
5min；Cross 80 eye mesh screens after pulverizing, take serosity；
In step 5, white sugar and maltose are put in the serosity obtaining in step 4, stir to melting completely, recycle
Spray dryer, in the environment of 100 ~ 150 DEG C, is dried 20 ~ 45min, obtains powder；
In step 6, after Flos Rosae Rugosae is cleaned, it is placed in drying machine and is dried to water content≤3%；Then, put into powder in pulverizer
Broken；
In step 7, after the Flos Rosae Rugosae after pulverizing is mixed homogeneously with powder in step 5, obtain finished product, sealing in step 6
Preserve.
Further, the Semen Glyciness of described Semen Glyciness preferred protein content >=40%.
Further, the optimum temperature soaked in described step 2 is 23 ~ 25 degrees Celsius；Optimal soak time is 6 ~ 7h.
Further, the Best Times boiling Semen Glyciness in described step 3 are 0.6 ~ 0.8h.
Further, the optimum temperature being dried in described step 5 is 105 ~ 110 DEG C；Be dried Best Times be 30 ~
35min.
Beneficial effects of the present invention:
In the present invention, maltose is lower than the sugariness of white sugar, adds Flos Rosae Rugosae, and the sugariness of bean milk can drop to the mouth of suitable modern
Sense；When edible, reconstituted with boiled water, Flos Rosae Rugosae floats naturally；Due to Flos Rosae Rugosae and bean milk be two kinds of mouthfeels, taste be different two kind food
Product, by two kinds of boundaries of soft mouthfeel of Flos Rosae Rugosae mouthfeel to bean milk when edible, mouthfeel is more even better than common bean milk；And can be food
User provides abundant protein, and sugariness is not again high；Also lift the mouthfeel of the present invention further.
Brief description
Fig. 1 is present invention process flow chart.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
A kind of instant Flos Rosae Rugosae bean milk, including Semen Glyciness, white sugar, maltose and Flos Rosae Rugosae；The weight ratio of described material is: Semen Glyciness
15 ~ 50 parts；10 ~ 25 parts of white sugar；5 ~ 20 parts of maltose；10 ~ 40 parts of Flos Rosae Rugosae.
Further, the Semen Glyciness of described Semen Glyciness preferred protein content >=40%.
Embodiment 1:
A kind of preparation method of instant Flos Rosae Rugosae bean milk, comprises the following steps: step one, the weighing of raw material；Step 2, the leaching of Semen Glyciness
Bubble；Step 3, boils Semen Glyciness；Step 4, the pulverizing of Semen Glyciness and filtration；Step 5, adds sugared part, drying；Step 6, Flos Rosae Rugosae dry
Dry and pulverize；Step 7, mixing, make finished product；Wherein:
In step one, weigh material, wherein: 30 parts of Semen Glyciness；15 parts of white sugar；10 parts of maltose；10 parts of Flos Rosae Rugosae and pure
Appropriate amount of water；
In step 2, take that granule is uniformly neat, free from insect pests, no heating is gone mouldy, protein content is high Semen Glyciness, repeatedly clean
Afterwards, it is placed in 20 ~ 30 DEG C of warm water (ratio of Semen sojae atricolor and water is 1:2) and soak 5 ~ 10h；
In step 3, the Semen Glyciness after the immersion in step 2 are put into and in boiling water, boils 0.5 ~ 1h；
In step 4, the Semen Glyciness after boiling in step 3 are gone after epidermis, add appropriate amount of purified water, put into crusher for crushing 3 ~
5min；Cross 80 eye mesh screens after pulverizing, take serosity；
In step 5, white sugar and maltose are put in the serosity obtaining in step 4, stir to melting completely, recycle
Spray dryer, in the environment of 100 ~ 150 DEG C, is dried 20 ~ 45min, obtains powder；
In step 6, after Flos Rosae Rugosae is cleaned, it is placed in drying machine and is dried to water content≤3%；Then, put into powder in pulverizer
Broken；
In step 7, after the Flos Rosae Rugosae after pulverizing is mixed homogeneously with powder in step 5, obtain finished product, sealing in step 6
Preserve.
Further, the optimum temperature soaked in described step 2 is 23 ~ 25 degrees Celsius；Optimal soak time is 6 ~ 7h.
Further, the Best Times boiling Semen Glyciness in described step 3 are 0.6 ~ 0.8h.
Further, the optimum temperature being dried in described step 5 is 105 ~ 110 DEG C；Be dried Best Times be 30 ~
35min.
Embodiment 2:
A kind of preparation method of instant Flos Rosae Rugosae bean milk, comprises the following steps: step one, the weighing of raw material；Step 2, the leaching of Semen Glyciness
Bubble；Step 3, boils Semen Glyciness；Step 4, the pulverizing of Semen Glyciness and filtration；Step 5, adds sugared part, drying；Step 6, Flos Rosae Rugosae dry
Dry and pulverize；Step 7, mixing, make finished product；Wherein:
In step one, weigh material, wherein: 50 parts of Semen Glyciness；20 parts of white sugar；15 parts of maltose；20 parts of Flos Rosae Rugosae and pure
Appropriate amount of water；
In step 2, take that granule is uniformly neat, free from insect pests, no heating is gone mouldy, protein content is high Semen Glyciness, repeatedly clean
Afterwards, it is placed in 20 ~ 30 DEG C of warm water (ratio of Semen sojae atricolor and water is 1:2) and soak 5 ~ 10h；
In step 3, the Semen Glyciness after the immersion in step 2 are put into and in boiling water, boils 0.5 ~ 1h；
In step 4, the Semen Glyciness after boiling in step 3 are gone after epidermis, add appropriate amount of purified water, put into crusher for crushing 3 ~
5min；Cross 80 eye mesh screens after pulverizing, take serosity；
In step 5, white sugar and maltose are put in the serosity obtaining in step 4, stir to melting completely, recycle
Spray dryer, in the environment of 100 ~ 150 DEG C, is dried 20 ~ 45min, obtains powder；
In step 6, after Flos Rosae Rugosae is cleaned, it is placed in drying machine and is dried to water content≤3%；Then, put into powder in pulverizer
Broken；
In step 7, after the Flos Rosae Rugosae after pulverizing is mixed homogeneously with powder in step 5, obtain finished product, sealing in step 6
Preserve.
Further, the optimum temperature soaked in described step 2 is 23 ~ 25 degrees Celsius；Optimal soak time is 6 ~ 7h.
Further, the Best Times boiling Semen Glyciness in described step 3 are 0.6 ~ 0.8h.
Further, the optimum temperature being dried in described step 5 is 105 ~ 110 DEG C；Be dried Best Times be 30 ~
35min.
Embodiment 3:
A kind of preparation method of instant Flos Rosae Rugosae bean milk, comprises the following steps: step one, the weighing of raw material；Step 2, the leaching of Semen Glyciness
Bubble；Step 3, boils Semen Glyciness；Step 4, the pulverizing of Semen Glyciness and filtration；Step 5, adds sugared part, drying；Step 6, Flos Rosae Rugosae dry
Dry and pulverize；Step 7, mixing, make finished product；Wherein:
In step one, weigh material, wherein: 40 parts of Semen Glyciness；17 parts of white sugar；12 parts of maltose；30 parts of Flos Rosae Rugosae and pure
Appropriate amount of water；
In step 2, take that granule is uniformly neat, free from insect pests, no heating is gone mouldy, protein content is high Semen Glyciness, repeatedly clean
Afterwards, it is placed in 20 ~ 30 DEG C of warm water (ratio of Semen sojae atricolor and water is 1:2) and soak 5 ~ 10h；
In step 3, the Semen Glyciness after the immersion in step 2 are put into and in boiling water, boils 0.5 ~ 1h；
In step 4, the Semen Glyciness after boiling in step 3 are gone after epidermis, add appropriate amount of purified water, put into crusher for crushing 3 ~
5min；Cross 80 eye mesh screens after pulverizing, take serosity；
In step 5, white sugar and maltose are put in the serosity obtaining in step 4, stir to melting completely, recycle
Spray dryer, in the environment of 100 ~ 150 DEG C, is dried 20 ~ 45min, obtains powder；
In step 6, after Flos Rosae Rugosae is cleaned, it is placed in drying machine and is dried to water content≤3%；Then, put into powder in pulverizer
Broken；
In step 7, after the Flos Rosae Rugosae after pulverizing is mixed homogeneously with powder in step 5, obtain finished product, sealing in step 6
Preserve.
Further, the optimum temperature soaked in described step 2 is 23 ~ 25 degrees Celsius；Optimal soak time is 6 ~ 7h.
Further, the Best Times boiling Semen Glyciness in described step 3 are 0.6 ~ 0.8h.
Further, the optimum temperature being dried in described step 5 is 105 ~ 110 DEG C；Be dried Best Times be 30 ~
35min.
Based on above-mentioned, it is an advantage of the current invention that in the present invention, maltose is lower than the sugariness of white sugar, add Flos Rosae Rugosae,
The sugariness of bean milk can drop to the mouthfeel of suitable modern；When edible, reconstituted with boiled water, Flos Rosae Rugosae floats naturally；Due to Flos Rosae Rugosae and bean
Slurry is two kinds of mouthfeels, taste is different two kind food, by two kinds of boundaries of soft mouthfeel of Flos Rosae Rugosae mouthfeel to bean milk, mouth when edible
Sense is more even better than common bean milk；And abundant protein can be provided for eater, sugariness is not again high；Also lift this further
Bright mouthfeel.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of instant Flos Rosae Rugosae bean milk, does including Semen Glyciness, white sugar, maltose and Flos Rosae Rugosae；It is characterized in that: the weight of described material
Amount ratio is: 20 ~ 70 parts of Semen Glyciness；15 ~ 25 parts of white sugar；8 ~ 15 parts of maltose；5 ~ 20 parts of Flos Rosae Rugosae.
2. a kind of preparation method of instant Flos Rosae Rugosae bean milk, comprises the following steps: step one, the weighing of raw material；Step 2, Semen Glyciness
Soak；Step 3, boils Semen Glyciness；Step 4, the pulverizing of Semen Glyciness and filtration；Step 5, adds sugared part, drying；Step 6, Flos Rosae Rugosae
It is dried and pulverize；Step 7, mixing, make finished product；It is characterized in that:
S1. in step one, weigh material, wherein: 30 parts of Semen Glyciness；15 parts of white sugar；10 parts of maltose；10 parts of Flos Rosae Rugosae and pure
Appropriate water purification；
S2. in step 2, take that granule is uniformly neat, free from insect pests, no heating is gone mouldy, protein content is high Semen Glyciness, repeatedly clearly
After washing, it is placed in 20 ~ 30 DEG C of warm water (ratio of Semen sojae atricolor and water is 1:2) and soak 5 ~ 10h；
S3., in step 3, the Semen Glyciness after the immersion in step 2 are put into and in boiling water, boils 0.5 ~ 1h；
S4. in step 4, the Semen Glyciness after boiling in step 3 are gone after epidermis, add appropriate amount of purified water, put into powder in pulverizer
Broken 3 ~ 5min；Cross 80 eye mesh screens after pulverizing, take serosity；
S5. in step 5, white sugar and maltose are put in the serosity obtaining in step 4, stir to melting completely, then
Using spray dryer, in the environment of 100 ~ 150 DEG C, 20 ~ 45min is dried, obtains powder；
S6., in step 6, after Flos Rosae Rugosae is cleaned, it is placed in drying machine and is dried to water content≤3%；Then, put in pulverizer
Pulverize；
S7., in step 7, after the Flos Rosae Rugosae after pulverizing is mixed homogeneously with powder in step 5, obtain finished product in step 6,
Sealing preserve.
3. a kind of instant Flos Rosae Rugosae bean milk according to claim 1 it is characterised in that: described Semen Glyciness preferred protein content >=
40% Semen Glyciness.
4. a kind of instant Flos Rosae Rugosae bean milk according to claim 2 preparation method it is characterised in that: in described step 2 soak
The optimum temperature of bubble is 23 ~ 25 degrees Celsius；Optimal soak time is 6 ~ 7h.
5. a kind of instant Flos Rosae Rugosae bean milk according to claim 2 preparation method it is characterised in that: boil in described step 3
The Best Times of Semen Glyciness are 0.6 ~ 0.8h.
6. a kind of instant Flos Rosae Rugosae bean milk according to claim 2 preparation method it is characterised in that: dry in described step 5
Dry optimum temperature is 105 ~ 110 DEG C；The Best Times being dried are 30 ~ 35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610995086.5A CN106343035A (en) | 2016-11-11 | 2016-11-11 | Instant rose soybean milk and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610995086.5A CN106343035A (en) | 2016-11-11 | 2016-11-11 | Instant rose soybean milk and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343035A true CN106343035A (en) | 2017-01-25 |
Family
ID=57861714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610995086.5A Pending CN106343035A (en) | 2016-11-11 | 2016-11-11 | Instant rose soybean milk and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343035A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982933A (en) * | 2017-05-08 | 2017-07-28 | 蚌埠市和平乳业有限责任公司 | A kind of soya bean preprocess method for soymilk allotment |
| CN109380514A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of ginger juice soya-bean milk |
| CN109380512A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of rose soya-bean milk |
| CN109380516A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of selenium-rich soya-bean milk |
| CN109380515A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics soya-bean milk |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704355A (en) * | 2013-12-25 | 2014-04-09 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide ginger soymilk powder and preparation method thereof |
-
2016
- 2016-11-11 CN CN201610995086.5A patent/CN106343035A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704355A (en) * | 2013-12-25 | 2014-04-09 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide ginger soymilk powder and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982933A (en) * | 2017-05-08 | 2017-07-28 | 蚌埠市和平乳业有限责任公司 | A kind of soya bean preprocess method for soymilk allotment |
| CN109380514A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of ginger juice soya-bean milk |
| CN109380512A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of rose soya-bean milk |
| CN109380516A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of selenium-rich soya-bean milk |
| CN109380515A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics soya-bean milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101248818B (en) | Milky tea powder and preparing method thereof | |
| CN106343035A (en) | Instant rose soybean milk and making method thereof | |
| CN106720385A (en) | A kind of fast food wolfberry soybean milk and preparation method | |
| CN109303158A (en) | A kind of latte formula and its production technology | |
| CN105767209A (en) | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu | |
| CN106490172A (en) | A kind of instant Fructus Jujubae bean milk and preparation method | |
| CN110447747A (en) | A kind of instant coffee and preparation method thereof containing fructus cannabis | |
| CN104886261A (en) | A full bean soybean curd and preparation method thereof | |
| CN104472746A (en) | Processing method of camellia nitidissima chi health tea | |
| KR101521983B1 (en) | Yellow tea jelly and manufacturing method thereof | |
| CN106665944A (en) | Milk tea solid beverage produced by utilizing ultra-micro Pu'er tea powder and preparation method thereof | |
| CN1112119C (en) | Method for preparing nutritive bean liquid | |
| KR20210042529A (en) | The Process of Making Red Pepper Paste Using Silch | |
| KR101160149B1 (en) | Process for the preparation of whole soybean milk and curd comprising ultra high-pressure micronization of soybean | |
| CN1075614A (en) | Pine nut beverage and preparation method thereof | |
| CN104106662A (en) | Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof | |
| CN108056174A (en) | Health-care instant soybean milk powder and preparation method thereof | |
| CN111972587A (en) | Health-preserving medlar seed powder composite electuary and preparation method thereof | |
| CN109965017A (en) | A kind of production method of low-sugar soya-bean milk | |
| WO2005120257A1 (en) | Hazelnut drink and method for preparing it | |
| CN108835318A (en) | A kind of preparation method of flower-fragrance health-care black tea drinks | |
| KR20060013254A (en) | Tofu containing Cheonggukjang and its manufacturing method | |
| KR101067611B1 (en) | How to make red bean drink | |
| CN109380513A (en) | A kind of formula and preparation method thereof of lecithin soya-bean milk | |
| CN106912619A (en) | One cultivates peanut dry bean curd and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170125 |