Traditional Chinese Frankincense Peanut Protein Powder: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Frankincense Peanut Protein Powder. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1408 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Frankincense Peanut Protein PowderFrankincense peanut protein powder, also known as high-protein instant milk powder, is a new high-end beverage successfully developed by Associate Professor Li Huchuan of Zhengzhou Food College based on the perspective of modern nutrition and successfully developed by the college and Tengxian Dairy Factory in Shandong Province.This new product is in the form of milky white powder with a frankincense flavor and good water solubility. Its protein content is higher than that of whole milk powder, about 5 times that of malted milk powder; its cholesterol content is much lower than that of whole milk powder; its composition ratio of 8 essential amino acids is more reasonable than that of pure peanuts and milk protein; its content of vitamins and trace elements is appropriate. Therefore, it is suitable for children, the elderly and patients with cardiovascular disease. …
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