CN103689425A - Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake - Google Patents
Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake Download PDFInfo
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- CN103689425A CN103689425A CN201310649902.3A CN201310649902A CN103689425A CN 103689425 A CN103689425 A CN 103689425A CN 201310649902 A CN201310649902 A CN 201310649902A CN 103689425 A CN103689425 A CN 103689425A
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- 241000209140 Triticum Species 0.000 title claims abstract description 31
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229930002877 anthocyanin Natural products 0.000 title abstract 2
- 235000010208 anthocyanin Nutrition 0.000 title abstract 2
- 239000004410 anthocyanin Substances 0.000 title abstract 2
- 150000004636 anthocyanins Chemical class 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000178993 Brassica juncea Species 0.000 claims abstract description 7
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 10
- 229930014669 anthocyanidin Natural products 0.000 claims description 9
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 9
- 235000008758 anthocyanidins Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 6
- 241000561734 Celosia cristata Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 241000123107 Phellinus Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
- 241000352057 Solanum vernei Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 210000001520 comb Anatomy 0.000 claims description 6
- 235000021121 fermented vegetables Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000294611 Punica granatum Species 0.000 claims description 3
- 235000014360 Punica granatum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019617 piquancy Nutrition 0.000 abstract 2
- 244000000383 Allium odorum Species 0.000 abstract 1
- 235000018645 Allium odorum Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 244000179684 Passiflora quadrangularis Species 0.000 abstract 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 235000002634 Solanum Nutrition 0.000 abstract 1
- 241000207763 Solanum Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 210000003487 olivary nucleus Anatomy 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
Abstract
The invention discloses a wheat germ cake rich in anthocyanin and a preparation method of the wheat germ cake. The wheat germ cake is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of wheat germ, 1-1.2 parts of American ginseng, 0.8-1 part of semen cassia, 0.3-1 part of bighead atractylodes rhizome, 1.5-1.8 parts of olivary nucleus, 1.3-1.5 parts of dandelion, 1-1.2 parts of phlomis mongolica, 1.3-1.4 parts of pygmaeopremna merr, 10-11 parts of pimiento, 4-5 parts of fragrant-flowered garlic, 5-6 parts of leaf mustard, 30-35 parts of corn starch, 15-20 parts of grenadine juice, 100-110 parts of solanum tuberdsm, 140-150 parts of black rice, 20-25 parts of rice wine, 0.1-0.2 part of lactic acid bacteria and 5-6 parts of nutrition additive. The wheat germ cake provided by the invention is crispy on the outside and soft on the inside, integrates the fragrance and sweetness of the black rice and the rice wine and the piquancy of the pimiento when maintaining the nutrition and flavor of the wheat germ, and is reasonable in formula so as to be proper in sweetness and piquancy; the mouth feel of the wheat germ cake can be remarkably improved due to the added corn starch; in addition, the wheat germ cake also has the effects of reducing blood sugar, resisting tumors, tonifying the kidney and improving the eyesight, invigorating the spleen and supplementing qi.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of wheat embryo, relate in particular to a kind of wheat embryo cake that is rich in anthocyanidin and preparation method thereof.
Background technology
Wheat embryo is the highest part of nutritive value in wheat, containing abundant vitamin e, B1 and protein.The product taste kind of the relevant wheat embryo of selling on market now is few, and how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of wheat embryo cake that is rich in anthocyanidin and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
Be rich in a wheat embryo cake for anthocyanidin, it is characterized in that being made by the raw material of following weight portion:
Wheat embryo 200-210, American Ginseng 1-1.2, cassia seed 0.8-1, bighead atractylodes rhizome 1.3-1.4, dento liva 1.5-1.8, dandelion 1.3-1.5, string of bells hung round the neck grass 1-1.2, thousand separate careless 1.3-1.4, pimiento 10-11, leek 4-5, leaf mustard 5-6, cornstarch 30-35, juice of my pomegranate 15-20, purple potato 100-110, black rice 140-150, rice wine 20-25, lactic acid bacteria 0.1-0.2, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: coix seed oil 0.1-0.2, fermented soya bean 60-70, hedge glorybind root 1-1.2, cockscomb 0.8-1, Phellinus 1.1-1.2, pears leaf 0.9-1, pomelo peel 4-5;
Preparation method is: (1) adds 5-6 water making beating doubly by pomelo peel, adds hedge glorybind root, cockscomb, Phellinus, the sealing of pears leaf to soak filter cleaner after 3-4 hour in gained slurries, collects filtrate;
(2) fermented soya bean and filtrate mixing are sent in pot, after little fire is fried perfume (or spice), taken the dish out of the pot, after drying, pulverize, mix and mix thoroughly with leftover materials, obtain.
The preparation method of the described wheat embryo cake that is rich in anthocyanidin, is characterized in that comprising the following steps:
(1) American Ginseng, cassia seed, the bighead atractylodes rhizome, dento liva, dandelion, string of bells hung round the neck grass, thousand are separated to grass and add 4-5 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) leek, leaf mustard are added to extract making beating, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, obtains fermented vegetable slurry;
(3) black rice is dropped in pot, add water and the fermented vegetable slurry of a times, take the dish out of the pot after being cooked into rice, smash into mud;
(4) pimiento is minced, mix with rice wine and send into colloid mill and grind homogeneously, be then mixed into pot with wheat embryo, the little fire 20-30 minute that stir-fries;
(5) purple potato is cooked to rear peeling, smashes into mud, mix with step (3), (4) gained material and leftover materials knead, base, send into baking box baking 4-5 minute, obtain.
Beneficial effect of the present invention is:
Wheat embryo cake crisp outside tender inside of the present invention, when keeping the nutrition and local flavor of wheat embryo, incorporated the pungent of the fragrant and sweet and capsicum of black rice, rice wine, and its formula rationally, make the present invention sweet peppery moderate, the cornstarch adding can significantly improve mouthfeel of the present invention, and the present invention also has the effect that reduces blood sugar, antitumor, tonifying kidney and improving eyesight, strengthening the spleen and replenishing qi in addition.
The specific embodiment
Be rich in a wheat embryo cake for anthocyanidin, it is characterized in that by following weight portion (kilogram) raw material make: wheat embryo 200, American Ginseng 1.2, cassia seed 1, the bighead atractylodes rhizome 1.4, dento liva 1.8, dandelion 1.5, string of bells hung round the neck grass 1.2, thousand separated grass 1.4, pimiento 11, leek 4, leaf mustard 6, cornstarch 35, juice of my pomegranate 20, purple potato 110, black rice 150, rice wine 25, lactic acid bacteria 0.2, nourishing additive agent 6;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: coix seed oil 0.2, fermented soya bean 70, hedge glorybind root 1, cockscomb 1, Phellinus 1.2, pears leaf 1, pomelo peel 5;
Preparation method is: (1) adds 5-6 water making beating doubly by pomelo peel, adds hedge glorybind root, cockscomb, Phellinus, the sealing of pears leaf to soak filter cleaner after 3-4 hour in gained slurries, collects filtrate;
(2) fermented soya bean and filtrate mixing are sent in pot, after little fire is fried perfume (or spice), taken the dish out of the pot, after drying, pulverize, mix and mix thoroughly with leftover materials, obtain.
The preparation method of the described wheat embryo cake that is rich in anthocyanidin, comprises the following steps:
(1) American Ginseng, cassia seed, the bighead atractylodes rhizome, dento liva, dandelion, string of bells hung round the neck grass, thousand are separated to grass and add 4-5 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) leek, leaf mustard are added to extract making beating, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, obtains fermented vegetable slurry;
(3) black rice is dropped in pot, add water and the fermented vegetable slurry of a times, take the dish out of the pot after being cooked into rice, smash into mud;
(4) pimiento is minced, mix with rice wine and send into colloid mill and grind homogeneously, be then mixed into pot with wheat embryo, the little fire 20-30 minute that stir-fries;
(5) purple potato is cooked to rear peeling, smashes into mud, mix with step (3), (4) gained material and leftover materials knead, base, send into baking box baking 4-5 minute, obtain.
Claims (2)
1. be rich in a wheat embryo cake for anthocyanidin, it is characterized in that being made by the raw material of following weight portion:
Wheat embryo 200-210, American Ginseng 1-1.2, cassia seed 0.8-1, bighead atractylodes rhizome 1.3-1.4, dento liva 1.5-1.8, dandelion 1.3-1.5, string of bells hung round the neck grass 1-1.2, thousand separate careless 1.3-1.4, pimiento 10-11, leek 4-5, leaf mustard 5-6, cornstarch 30-35, juice of my pomegranate 15-20, purple potato 100-110, black rice 140-150, rice wine 20-25, lactic acid bacteria 0.1-0.2, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: coix seed oil 0.1-0.2, fermented soya bean 60-70, hedge glorybind root 1-1.2, cockscomb 0.8-1, Phellinus 1.1-1.2, pears leaf 0.9-1, pomelo peel 4-5;
Preparation method is: (1) adds 5-6 water making beating doubly by pomelo peel, adds hedge glorybind root, cockscomb, Phellinus, the sealing of pears leaf to soak filter cleaner after 3-4 hour in gained slurries, collects filtrate;
(2) fermented soya bean and filtrate mixing are sent in pot, after little fire is fried perfume (or spice), taken the dish out of the pot, after drying, pulverize, mix and mix thoroughly with leftover materials, obtain.
2. the preparation method who is rich in the wheat embryo cake of anthocyanidin according to claim 1, is characterized in that comprising the following steps:
(1) American Ginseng, cassia seed, the bighead atractylodes rhizome, dento liva, dandelion, string of bells hung round the neck grass, thousand are separated to grass and add 4-5 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) leek, leaf mustard are added to extract making beating, at 30-35 ℃, access lactic acid bacteria, fermentation 2-3 hour, obtains fermented vegetable slurry;
(3) black rice is dropped in pot, add water and the fermented vegetable slurry of a times, take the dish out of the pot after being cooked into rice, smash into mud;
(4) pimiento is minced, mix with rice wine and send into colloid mill and grind homogeneously, be then mixed into pot with wheat embryo, the little fire 20-30 minute that stir-fries;
(5) purple potato is cooked to rear peeling, smashes into mud, mix with step (3), (4) gained material and leftover materials knead, base, send into baking box baking 4-5 minute, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649902.3A CN103689425A (en) | 2013-12-06 | 2013-12-06 | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649902.3A CN103689425A (en) | 2013-12-06 | 2013-12-06 | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689425A true CN103689425A (en) | 2014-04-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310649902.3A Pending CN103689425A (en) | 2013-12-06 | 2013-12-06 | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689425A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
| CN107897713A (en) * | 2017-11-22 | 2018-04-13 | 五河县顺鹏农副产品有限公司 | A kind of wheat embryo cake |
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| CN102972484A (en) * | 2012-12-04 | 2013-03-20 | 王爽 | Coarse grain nutritious biscuit and preparation method thereof |
| CN103349051A (en) * | 2013-06-17 | 2013-10-16 | 南阳市新天地生物科技有限公司 | Biscuits suitable for hyperlipoidemia crowd |
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| CN1973634A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Nutritious plumule biscuit and its production process |
| CN101073335A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Vitamine biscuit |
| CN101642155A (en) * | 2009-09-03 | 2010-02-10 | 河南梦想食品有限公司 | Antioxidant and body-building beauty healthcare biscuit |
| CN101779688A (en) * | 2010-03-05 | 2010-07-21 | 华南理工大学 | Biscuits and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
| CN107897713A (en) * | 2017-11-22 | 2018-04-13 | 五河县顺鹏农副产品有限公司 | A kind of wheat embryo cake |
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