CN102578189A - Preparation method of wheat germ crisp biscuits - Google Patents
Preparation method of wheat germ crisp biscuits Download PDFInfo
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- CN102578189A CN102578189A CN2012100419177A CN201210041917A CN102578189A CN 102578189 A CN102578189 A CN 102578189A CN 2012100419177 A CN2012100419177 A CN 2012100419177A CN 201210041917 A CN201210041917 A CN 201210041917A CN 102578189 A CN102578189 A CN 102578189A
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- 241000209140 Triticum Species 0.000 title claims abstract description 58
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 58
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 9
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 36
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000004576 sand Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000002161 passivation Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 238000000748 compression moulding Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical group CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 5
- 238000003672 processing method Methods 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000052616 bacterial pathogen Species 0.000 abstract 5
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 108010046516 Wheat Germ Agglutinins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a processing method of wheat germ short biscuits, and belongs to the field of food processing. Firstly, weighing wheat germs with a certain mass, crushing and sieving the wheat germs, then placing the wheat germs in an autoclave for heating for 30min at 125 ℃ to inactivate the activity of lipoxidase in the wheat germs, and uniformly mixing the wheat germs with flour according to the mass ratio of 1: 4-1: 5 for later use. Then adding white granulated sugar powder, grain blend oil, whey powder, salt, a composite emulsifier, a composite leavening agent and the like, and processing the wheat germ crisp biscuits by the procedures of premixing, dough modulation, molding, baking, cooling and the like. The wheat germ crisp biscuit disclosed by the invention has the characteristics of balanced nutrition, crisp taste, strong wheat flavor and the like; in addition, the raw materials adopted by the invention are flour processing byproducts, so the price is low; the wheat germ crisp biscuit is simple in process, convenient to master and popularize and wide in market prospect.
Description
Technical field
The present invention relates to a kind of processing method of nutrient biscuit, relate in particular to a kind of processing method of wheat embryo shortbread type biscuit, belong to food processing technology field.
Background technology
Wheat germ is the byproduct of wheat processing; Be rich in coloring matter, unrighted acid and strong active fat hydrolase and lipoxidase, if sneak in the flour, not only the influence surface pink colour is damp; And the Long-term Storage that is unfavorable for flour, and and then the processing characteristics of influence surface powder.The wheat germ that accounts for wheat seed weight 1.4%-3.8% is the source of life of wheat seed; The nutrients such as protein, fat and multivitamin, mineral matter that not only contain biogenic abundant and high-quality; But also containing physiological activators such as glutathione, Flavonoid substances, wheat germ agglutinin, n-octacosanol, sterol and lipopolysaccharides, be described as " human natural nutrition treasure-house " by nutritionists.With respect to endosperm, wheat germ has higher nutritive value and economic worth.Quicken the research and development of this resource; Produce serial Bemax; For alleviating China albumen and oil resource very in short supply, enrich the kind of China's nutrition, health care and remedy diet, the diet nutritional and the general level of the health that improve China people have crucial meaning.Simultaneously, the level of comprehensive utilization of raising wheat germ also can be flour manufacturing enterprise increases remarkable economic efficiency.
Biscuit is normally processed by flour, and weak point is that mucedin lacks lysine, if edible separately; Amino acid whose proportioning is unbalanced; If some other food materials of collocation, the lysine that makes in the mucedin to be lacked is replenished, and amino acid whose proportioning is tended to balance.Therefore, traditional biscuit kind can not satisfy the demands of consumers.
At present relevant with nutritive health biscuit patent is more; For example: sunflower protein shortbread type biscuit (CN 101642147 A), highland barley biscuit (CN 101816317 A), Tartary buckwheat germ biscuit (CN 101731300 A) etc., however the relevant patent of wheat embryo biscuit is not arranged as yet.
The present invention improves its storage-stable through the activity of lipoxidase in the high-temperature process passivation wheat embryo; Through the rational proportion of wheat embryo and flour, with the purpose that reaches the two nutrition complement and improve the wheat embryo added value.
Summary of the invention
Technical problem to be solved by this invention provides a kind of nutritious biscuit processing method, develops a kind of process technology of wheat embryo shortbread type biscuit, thereby improves the added value of wheat embryo.
For solving the problems of the technologies described above; Concrete technical scheme is following: the preparation of (1) wheat embryo flour: the wheat embryo that takes by weighing certain mass; Pulverize the back and cross 100 purposes sieve, and be placed in the high voltage sterilizing device, through regulating the activity that temperature and time comes lipoxidase in the passivation wheat embryo; Mix according to certain mass ratio and flour then, for future use.(2) modulation of dough: place dough mixing machine to be mixed together with an amount of water white sand Icing Sugar, cereal ready-mixed oil, whey powder, salt, compound emulsifying agent, duplex baking powder etc. earlier; After the emulsification evenly; Then add plumule flour, the furnishing dough, the dough temperature should be controlled at 26-28 ℃.Being generally wheat flour pours the back into and stirs 6-12min and be advisable.(3) moulding: use Biscuit mold compression moulding, make the biscuit green compact.(4) bake: wheat embryo biscuit base is placed in the baking tray equably, places far-infrared oven to bake, face fire temperature is controlled at 240-260 ℃, and fire in a stove before fuel is added temperature is controlled at 220-230 ℃, and the time is controlled at 3.5-5 min.(5) cooling: biscuit is come out of the stove the back at 30-40 ℃, and under the condition of indoor relative humidity 70%-80%, being cooled to room temperature can pack.
The active parameter of described passivation wheat embryo is 125 ℃ of heating 30min, and according to 1: 4-1: 5 mass ratio (being wheat embryo quality/flour quality) mixes with flour.Its preferred parameter is: mass ratio is 1: 4.5.
Said dough modulating process is a benchmark with the plumule flour of unit mass, contains following material: plumule flour 100, white sand Icing Sugar 20-25; Cereal ready-mixed oil 20-25, whey powder 4-8, salt 0.4-0.7; Compound emulsifying agent 0.5-1, duplex baking powder 0.05-0.1, water 15-20.
Said compound emulsifying agent is that soybean lecithin and stearoyl lactate form according to 1: 1 mass ratio is composite.
Said duplex baking powder is that glucono-delta-lactone and sodium acid carbonate form according to 2: 1 mass ratio is composite.
The present invention adopts the activity of lipoxidase in the high-temperature process method passivation wheat embryo; Improve its storage-stable; Then, remedied the deficiency that simple wheat flour biscuit lysine lacks, improved the nutritive value of biscuit through the rational proportion of wheat embryo and flour.Gained wheat embryo shortbread type biscuit of the present invention has balanced in nutrition, and mouthfeel is crisp, the aromatic characteristics such as strongly fragrant of wheat; And the raw material that the present invention adopts is milling by product, and is cheap; Wheat embryo shortbread type biscuit technology is simple, is convenient to grasp and promote, and has extensive market prospects.
The specific embodiment
Embodiment 1:
Production technology: the preparation of (1) wheat embryo flour: the wheat embryo that takes by weighing certain mass; Pulverize the back and cross 100 purposes sieve; And be placed in the high voltage sterilizing device; 125 ℃ of heating 30min activity of coming lipoxidase in the passivation wheat embryo mix according to 1: 4 mass ratio and flour, for future use then.(2) modulation of dough: place dough mixing machine to be mixed together with an amount of water white sand Icing Sugar, cereal ready-mixed oil, whey powder, salt, compound emulsifying agent, duplex baking powder etc. earlier, after the emulsification evenly, then add plumule flour, the furnishing dough.Plumule flour with unit mass is benchmark, contains following material: plumule flour 100, white sand Icing Sugar 20, cereal ready-mixed oil 25, whey powder 8, salt 0.5, compound emulsifying agent 0.75, duplex baking powder 0.05, water 17.The dough temperature should be controlled at 26 ℃, stirs 10min.(3) moulding: use Biscuit mold compression moulding, make the biscuit green compact.(4) bake: the biscuit base is placed in the baking tray equably, places far-infrared oven to bake, face fire temperature is controlled at 260 ℃, and fire in a stove before fuel is added temperature is controlled at 230 ℃, and the time is controlled at 3.5 min.(5) cooling: biscuit is come out of the stove the back at 30-40 ℃, and under the condition of indoor relative humidity 70%-80%, being cooled to room temperature can pack.
Embodiment 2:
Production technology: the preparation of (1) wheat embryo flour: the wheat embryo that takes by weighing certain mass; Pulverize the back and cross 100 purposes sieve; And be placed in the high voltage sterilizing device; 125 ℃ of heating 30min activity of coming lipoxidase in the passivation wheat embryo mix according to 1: 4.5 mass ratio and flour, for future use then.(2) modulation of dough: place dough mixing machine to be mixed together with an amount of water white sand Icing Sugar, cereal ready-mixed oil, whey powder, salt, compound emulsifying agent, duplex baking powder etc. earlier, after the emulsification evenly, then add plumule flour, the furnishing dough.Plumule flour with unit mass is benchmark, contains following material: plumule flour 100, white sand Icing Sugar 22.5, cereal ready-mixed oil 22.5, whey powder 6, salt 0.6, compound emulsifying agent 0.6, duplex baking powder 0.08, water 16.The dough temperature should be controlled at 27 ℃, stirs 9min.(3) moulding: use Biscuit mold compression moulding, make the biscuit green compact.(4) bake: the biscuit base is placed in the baking tray equably, places far-infrared oven to bake, face fire temperature is controlled at 250 ℃, and fire in a stove before fuel is added temperature is controlled at 230 ℃, and the time is controlled at 4 min.(5) cooling: biscuit is come out of the stove the back at 30-40 ℃, and under the condition of indoor relative humidity 70%-80%, being cooled to room temperature can pack.
Embodiment 3:
Production technology: the preparation of (1) wheat embryo flour: the wheat embryo that takes by weighing certain mass; Pulverize the back and cross 100 purposes sieve; And be placed in the high voltage sterilizing device; 125 ℃ of heating 30min activity of coming lipoxidase in the passivation wheat embryo mix according to 1: 5 mass ratio and flour, for future use then.(2) modulation of dough: place dough mixing machine to be mixed together with an amount of water white sand Icing Sugar, cereal ready-mixed oil, whey powder, salt, compound emulsifying agent, duplex baking powder etc. earlier, after the emulsification evenly, then add plumule flour, the furnishing dough.Plumule flour with unit mass is benchmark, contains following material: plumule flour 100, white sand Icing Sugar 25, cereal ready-mixed oil 20, whey powder 5, salt 0.7, compound emulsifying agent 0.5, duplex baking powder 0.06, water 15.The dough temperature should be controlled at 26 ℃, stirs 9min.(3) moulding: use Biscuit mold compression moulding, make the biscuit green compact.(4) bake: the biscuit base is placed in the baking tray equably, places far-infrared oven to bake, face fire temperature is controlled at 240 ℃, and fire in a stove before fuel is added temperature is controlled at 220 ℃, and the time is controlled at 5 min.(5) cooling: biscuit is come out of the stove the back at 30-40 ℃, and under the condition of indoor relative humidity 70%-80%, being cooled to room temperature can pack.
Claims (4)
1. the preparation method of a wheat embryo shortbread type biscuit; It is characterized in that, comprise the steps: to take by weighing the wheat embryo of certain mass, pulverize the back and cross 100 purposes sieve; And be placed in the high voltage sterilizing device; Through regulating the activity that temperature and time comes lipoxidase in the passivation wheat embryo, mix according to certain mass ratio and flour then, for future use; Place dough mixing machine to be mixed together with an amount of water white sand Icing Sugar, cereal ready-mixed oil, whey powder, salt, compound emulsifying agent, duplex baking powder etc.; After the emulsification evenly, then add plumule flour, the furnishing dough; The dough temperature should be controlled at 26-28 ℃, and wheat flour is poured the back into and stirred 6-12min.Use Biscuit mold compression moulding, make the biscuit green compact.Wheat embryo biscuit base is placed in the baking tray equably, places far-infrared oven to bake, face fire temperature is controlled at 240-260 ℃, and fire in a stove before fuel is added temperature is controlled at 220-230 ℃, and the time is controlled at 3.5-5 min.Biscuit is come out of the stove the back at 30-40 ℃, and under the condition of indoor relative humidity 70%-80%, being cooled to room temperature can pack.
2. the preparation method of wheat embryo shortbread type biscuit according to claim 1; It is characterized in that the active parameter of said passivation wheat embryo is 125 ℃ of heating 30min, according to 1: 4-1: 5 mass ratio (being wheat embryo quality/flour quality) mixes with flour.
3. the preparation method of wheat embryo shortbread type biscuit according to claim 1 is characterized in that said dough modulating process, is benchmark with the plumule flour of unit mass; Contain following material: plumule flour 100, white sand Icing Sugar 20-25, cereal ready-mixed oil 20-25; Whey powder 4-8, salt 0.4-0.7, compound emulsifying agent 0.5-1; Duplex baking powder 0.05-0.1, water 15-20.
4. the preparation method of wheat embryo shortbread type biscuit according to claim 3; It is characterized in that compound emulsifying agent is that soybean lecithin and stearoyl lactate form according to 1: 1 mass ratio is composite, duplex baking powder is that glucono-delta-lactone and sodium acid carbonate form according to 2: 1 mass ratio is composite.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100419177A CN102578189A (en) | 2012-02-23 | 2012-02-23 | Preparation method of wheat germ crisp biscuits |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100419177A CN102578189A (en) | 2012-02-23 | 2012-02-23 | Preparation method of wheat germ crisp biscuits |
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| CN102578189A true CN102578189A (en) | 2012-07-18 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870842A (en) * | 2012-09-11 | 2013-01-16 | 山西天美食品有限公司 | Wheat sprout compound flour |
| CN103004922A (en) * | 2012-11-16 | 2013-04-03 | 安徽麦船食品科技有限公司 | Toffee biscuit and preparation method thereof |
| CN103689425A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake |
| CN103689426A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Rice-flavor wheat germ crispy chips and preparation method thereof |
| CN103689421A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Pork liver and sticky rice wheat germ cake and preparation method thereof |
| CN106106644A (en) * | 2016-07-01 | 2016-11-16 | 安徽省诚食品有限公司 | A kind of Fructus Tritici aestivi cookies and preparation method thereof |
| CN106722162A (en) * | 2016-12-08 | 2017-05-31 | 安徽睿知信信息科技有限公司 | The processing method and equipment of a kind of wheat embryo |
| CN107006779A (en) * | 2017-04-17 | 2017-08-04 | 福建金润泰生物科技有限公司 | A kind of preparation technology of wheat embryo |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
| CN108669143A (en) * | 2018-06-12 | 2018-10-19 | 贺州学院 | A kind of preparation method of folium artemisiae argyi biscuit |
| CN110881500A (en) * | 2019-11-14 | 2020-03-17 | 蚌埠学院 | Wheat germ biscuit and processing technology thereof |
| CN110999932A (en) * | 2019-12-11 | 2020-04-14 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870842A (en) * | 2012-09-11 | 2013-01-16 | 山西天美食品有限公司 | Wheat sprout compound flour |
| CN103004922A (en) * | 2012-11-16 | 2013-04-03 | 安徽麦船食品科技有限公司 | Toffee biscuit and preparation method thereof |
| CN103004922B (en) * | 2012-11-16 | 2014-02-19 | 安徽麦船食品科技有限公司 | Toffee biscuit and preparation method thereof |
| CN103689425A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake |
| CN103689426A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Rice-flavor wheat germ crispy chips and preparation method thereof |
| CN103689421A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Pork liver and sticky rice wheat germ cake and preparation method thereof |
| CN106106644A (en) * | 2016-07-01 | 2016-11-16 | 安徽省诚食品有限公司 | A kind of Fructus Tritici aestivi cookies and preparation method thereof |
| CN106722162A (en) * | 2016-12-08 | 2017-05-31 | 安徽睿知信信息科技有限公司 | The processing method and equipment of a kind of wheat embryo |
| CN107006779A (en) * | 2017-04-17 | 2017-08-04 | 福建金润泰生物科技有限公司 | A kind of preparation technology of wheat embryo |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
| CN108669143A (en) * | 2018-06-12 | 2018-10-19 | 贺州学院 | A kind of preparation method of folium artemisiae argyi biscuit |
| CN110881500A (en) * | 2019-11-14 | 2020-03-17 | 蚌埠学院 | Wheat germ biscuit and processing technology thereof |
| CN110999932A (en) * | 2019-12-11 | 2020-04-14 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling |
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