CN104705597A - Production process of fragrant and crispy jerusalem artichoke piece - Google Patents
Production process of fragrant and crispy jerusalem artichoke piece Download PDFInfo
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- CN104705597A CN104705597A CN201510085838.XA CN201510085838A CN104705597A CN 104705597 A CN104705597 A CN 104705597A CN 201510085838 A CN201510085838 A CN 201510085838A CN 104705597 A CN104705597 A CN 104705597A
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- jerusalem artichoke
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 61
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 5
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
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- 239000000312 peanut oil Substances 0.000 claims abstract description 3
- 239000011812 mixed powder Substances 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002457 bidirectional effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000004322 lipid homeostasis Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a production process of fragrant and crispy jerusalem artichoke pieces. The production process is characterized in that fresh jerusalem artichoke is taken as a raw material together with corn starch, spiced salt, maltose, pepper powder, five-spice powder and peanut oil. The production process comprises the following procedures: selecting materials, washing, performing hot scalding, dehydrating, forming, blending, frying with oil, and packaging. The production process has the benefits that the product produced by using the production process is yellowish white, semitransparent, complete and full in piece shape, fine and smooth and crispy and tender in taste, fragrant and tasty, and has the intrinsic flavor of jerusalem artichoke. Due to high content of starch and synanthrin, the product is beneficial for bidirectional adjustment on blood sugar, can improve fat balance in bodies, and is rare healthcare food with low heat, low sugar and low fat.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of production technology of crisp-fried jerusalem artichoke sheet.
Background technology
Jerusalem artichoke, has another name called Jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, and generally with stem tuber breeding, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks, cooks gruel, salted white, shines jerusalem artichoke processed and does, can also produce starch and alcohol raw material.
The effect of jerusalem artichoke: jerusalem artichoke has and falls hypoglycemic effect, can promote that sugar decomposes, superfluous sugar transition is made to be heat, improve the lipid homeostasis in body, jerusalem artichoke has dual regulation to blood sugar, blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumaous effect after refinement; The inulin be processed into eats polysaccharide as a kind of natural function, has the physiological function of water-soluble dietary fiber and biologically active precursor, because being widely used in low in calories, low sugar, low fat food.
Jerusalem artichoke is eaten raw usually, and growth cycle is short, and economic benefit is low, for being processed into the comprehensive utilization that crisp-fried jerusalem artichoke sheet can realize Jerusalem artichoke raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve jerusalem artichoke growth cycle short, the problem that economic benefit is low, provides a kind of production technology of crisp-fried jerusalem artichoke sheet.
The present invention solves the technical scheme that its technical problem takes:
A kind of production technology of crisp-fried jerusalem artichoke sheet, it is characterized in that: adopt fresh jerusalem artichoke to be raw material, be aided with appropriate cornstarch, the spiced salt, maltose, zanthoxylum powder, five-spice powder and peanut oil, its processing process is → blanching → dehydration → shaping → mixing → fried → packaging of selecting materials → clean, and concrete operation step is:
(1) select materials: select block shape rounding, meat is fine and smooth, tender and crisp, and crude fibre is few, and the fresh jerusalem artichoke without disease and pest makes raw material;
(2) clean: fresh jerusalem artichoke removal of impurities, clear water are cleaned, drains;
(3) blanching: clean jerusalem artichoke is put into boiling water, adds a little citric acid, and digestion 6-8 minute, pulls out, drains;
(4) dewater: the jerusalem artichoke of boiling is put into vacuum tank, under 0.8-1.2MPa vacuum condition, drains jerusalem artichoke contained humidity;
(5) shaping: the jerusalem artichoke after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by cornstarch, the spiced salt, maltose, zanthoxylum powder, five-spice powder by 2: 1: 2: 1: 1 the mixed powder of proportions; By jerusalem artichoke sheet: mixed powder, in the ratio of 3: 2, has mixed jerusalem artichoke sheet equably with mixed powder;
(7) fried: the oil cauldron jerusalem artichoke sheet having mixed mixed powder being put into oil temperature 320 DEG C explodes and picks up to yellow shortcake, treats that it cools, sprinkles one deck cumin;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Beneficial effect: product of the present invention is yellow-white, translucent, sheet shape is complete, full, delicate mouthfeel, tender and crisp, and delicate fragrance is good to eat, has the due local flavor of jerusalem artichoke.This product is rich in starch and synanthrin, is conducive to the bidirectional modulation of blood sugar, improves the lipid homeostasis in body, is a kind of health food of rare low in calories, low sugar, low fat.
Detailed description of the invention
Embodiment 1
:
A production technology for crisp-fried jerusalem artichoke sheet, concrete operation step is:
(1) select materials: select block shape rounding, meat is fine and smooth, tender and crisp, and crude fibre is few, and the fresh jerusalem artichoke without disease and pest makes raw material;
(2) clean: the jerusalem artichoke removal of impurities of harvesting, clear water are cleaned, drains;
(3) blanching: clean jerusalem artichoke is put into boiling water, adds a little vitamin C, and digestion 8 minutes, pulls out, drain;
(4) dewater: the jerusalem artichoke of boiling is put into vacuum tank, under 4.6MPa vacuum condition, drains jerusalem artichoke contained humidity;
(5) shaping: the jerusalem artichoke after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by cornstarch, refined salt, fructose, pepper powder, cumin powder by the mixed powder of proportions of 3: 2: 1: 1: 1, by jerusalem artichoke sheet: mixed powder=7: the ratio of 3, mixed jerusalem artichoke sheet equably with mixed powder;
(7) fried: the oil cauldron jerusalem artichoke sheet having mixed mixed powder being put into oil temperature 220 DEG C explodes and picks up to yellow shortcake, treats that it cools, sprinkles one deck spiced salt;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Embodiment 2
:
A production technology for crisp-fried jerusalem artichoke sheet, concrete operation step is:
(1) select materials: select block shape rounding, meat is fine and smooth, tender and crisp, and crude fibre is few, and the fresh jerusalem artichoke without disease and pest makes raw material;
(2) clean: the jerusalem artichoke removal of impurities of harvesting, clear water are cleaned, drains;
(3) blanching: clean jerusalem artichoke is put into boiling water, adds a little honey and malic acid, and digestion 12 minutes, pulls out, drain;
(4) dewater: the jerusalem artichoke of boiling is put into vacuum tank, under 1.2-1.5MPa vacuum condition, drains jerusalem artichoke contained humidity;
(5) shaping: the jerusalem artichoke after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by Fructus Hordei Germinatus starch, the spiced salt, candy sugar powder, black pepper, cumin powder by the mixed powder of proportions of 2: 2: 3: 2: 1, by jerusalem artichoke sheet: mixed powder=1: the ratio of 1, mixed jerusalem artichoke sheet equably with mixed powder;
(7) fried: the oil cauldron jerusalem artichoke sheet having mixed mixed powder being put into oil temperature 260 DEG C explodes and picks up to yellow shortcake, treats that it cools, and sprinkles one deck sesame Icing Sugar;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the production technology of a crisp-fried jerusalem artichoke sheet, it is characterized in that: adopt fresh jerusalem artichoke to be raw material, be aided with appropriate cornstarch, the spiced salt, maltose, zanthoxylum powder, five-spice powder and peanut oil, its processing process is → blanching → dehydration → shaping → mixing → fried → packaging of selecting materials → clean, and concrete operation step is:
(1) select materials: select block shape rounding, meat is fine and smooth, tender and crisp, and crude fibre is few, and the fresh jerusalem artichoke without disease and pest makes raw material;
(2) clean: fresh jerusalem artichoke removal of impurities, clear water are cleaned, drains;
(3) blanching: clean jerusalem artichoke is put into boiling water, adds a little citric acid, and digestion 6-8 minute, pulls out, drains;
(4) dewater: the jerusalem artichoke of boiling is put into vacuum tank, under 0.8-1.2MPa vacuum condition, drains jerusalem artichoke contained humidity;
(5) shaping: the jerusalem artichoke after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by cornstarch, the spiced salt, maltose, zanthoxylum powder, five-spice powder by 2: 1: 2: 1: 1 the mixed powder of proportions; By jerusalem artichoke sheet: mixed powder, in the ratio of 3: 2, has mixed jerusalem artichoke sheet equably with mixed powder;
(7) fried: the oil cauldron jerusalem artichoke sheet having mixed mixed powder being put into oil temperature 320 DEG C explodes and picks up to yellow shortcake, treats that it cools, sprinkles one deck cumin;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085838.XA CN104705597A (en) | 2015-02-20 | 2015-02-20 | Production process of fragrant and crispy jerusalem artichoke piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085838.XA CN104705597A (en) | 2015-02-20 | 2015-02-20 | Production process of fragrant and crispy jerusalem artichoke piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705597A true CN104705597A (en) | 2015-06-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510085838.XA Pending CN104705597A (en) | 2015-02-20 | 2015-02-20 | Production process of fragrant and crispy jerusalem artichoke piece |
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| Country | Link |
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| CN (1) | CN104705597A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054023A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Processing technology of flavoured sunroot, bamboo shoot and soybean food |
| CN105124484A (en) * | 2015-09-22 | 2015-12-09 | 南陵县石斛产业协会 | Method for producing milk-flavored jerusalem artichoke slices |
| CN105231358A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Method for manufacturing lemon and yam bean fragrant crisp chips |
| CN107156804A (en) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of pixie stool piece |
| CN110584134A (en) * | 2019-09-20 | 2019-12-20 | 西北农林科技大学 | Slow-digestion composite inulin sheet and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054023A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Processing technology of flavoured sunroot, bamboo shoot and soybean food |
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| CN107156804A (en) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of pixie stool piece |
| CN110584134A (en) * | 2019-09-20 | 2019-12-20 | 西北农林科技大学 | Slow-digestion composite inulin sheet and preparation method thereof |
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