CN103766449A - Health-care Chinese yam biscuit - Google Patents
Health-care Chinese yam biscuit Download PDFInfo
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- CN103766449A CN103766449A CN201410022414.4A CN201410022414A CN103766449A CN 103766449 A CN103766449 A CN 103766449A CN 201410022414 A CN201410022414 A CN 201410022414A CN 103766449 A CN103766449 A CN 103766449A
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Abstract
The invention discloses a heal-care Chinese yam biscuit which is mainly prepared from the following raw materials in parts by weight: 40-70 parts of Chinese yam powder, 5-30 parts of edible fat, 1-5 parts of cream or egg products, 10-25 parts of sugar and 0.1-0.5 parts of table salt. The biscuit product is processed by taking the Chinese yam as a main raw material, is rich in nutrition, applicable to the old and the young, high in industrialization degree and easy for realization of nutrition enrichment; the defects that an existing biscuit which utilizes flour as a main raw material has fewer nutritive elements and is low in nutritive value can be improved; the biscuit can be prepared into a Chinese yam cookie, a Chinese yam fiber biscuit and a Chinese yam and Chinese wolfberry biscuit so as to satisfy demands on different tastes.
Description
Technical field
The present invention relates to a kind of biscuit, particularly a kind of health-caring biscuit take Chinese yam as raw material and preparation method thereof.
Background technology
Chinese yam, claims again Chinese yam, is listed in top grade in Shennong's Herbal.In Shennong's Herbal, record: " the sweet temperature of Chinese yam taste, qi-restoratives is thin, except fever and chills perverse trend; Bowl spares, beneficial strength, longue meat; Take for a long time normal hearing and eyesight, make light of one's life by commiting suicide, not hungry, prolong life." by the traditional Chinese medical science from continuous clinical practice, development sums up Chinese yam except having the effect of tonifying middle-Jiao and Qi again, also has the tonifying spleen effect of reinforcing the kidney.
Modern medicine is analyzed Chinese yam, thinks and really contains a lot of nutritional labelings useful to human body in Chinese yam.Chinese yam is rich in a large amount of eve of the lunar New Year of albumen, electrolytes and minerals, can stop blood fat to precipitate at vascular wall; Mucus polysaccharose substance in Chinese yam combines with inorganic salts, can form sclerotin, makes cartilage be rich in certain elasticity; Chinese yam polysaccharide can strengthen cytophagous phagocytic activity, promotes T lymphopoiesis; Chinese yam, containing the youth factor (DHEA), has effect anti-ageing and beauty treatment.
Biscuit, as mainly baking and banking up with earth one of food, has consumption figure large, and long shelf-life stores and transports the advantages such as convenient, but has not yet to see the relevant report that utilizes Chinese yam to prepare biscuit as raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of yam health care biscuit of conventional biscuit formula and preparation method thereof on the market that is different from present, make the biscuit that is prepared into nutritious, industrialization degree is high and be easy to carry out fortification, improve the current biscuit nutrient take flour as main material less, the defect that nutritive value is not high.
The present invention solves the problems of the technologies described above with following technical scheme:
A kind of yam health care biscuit of the present invention, it is mainly mixed with by following raw material by weight ratio: yam flour 40-70 part, edible fat 5-30 part, dairy produce or egg products 1-5 part, sugared 10-25 part, salt 0.1-0.5 part;
Described edible fat is one or more mixing in butter, cream, butter, margarine; Described dairy produce is one or more mixing in milk, milk powder, condensed milk, cheese; Described egg products are one or more mixing in egg yolk, dried hen egg yolk, mayonnaise.
The present invention is mixed with Chinese yam cookie by following optimum ratio: yam flour 50-70 part, edible fat 15-30 part, sugared 15-25 part, dairy produce or egg products 1-5 part, salt 0.1-0.2 part;
The preparation technology of Chinese yam cookie is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, then add yam flour, stir, by mechanical or manual extrusion modling, toast, baking temperature is: 200-230 ℃ gets angry again, lower fiery 170-200 ℃, time is 8-12 minute, and cooling rear arrangement is come out of the stove, then is placed in cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
The present invention is mixed with Chinese yam fiber cake by following optimum ratio: yam flour 40-60 part, edible fat 5-15 part, sugared 10-20 part, dairy produce or egg products 1-5 part, salt 0.1-0.5 part;
The preparation technology of Chinese yam fiber cake is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, emulsification evenly adds yam flour to stir evenly, when tune face, keeping environment temperature is 25-35 ℃, by mechanical or manual imprinting moulding, baking, baking temperature is: 165-175 ℃ gets angry, lower fiery 135-145 ℃, time is 8-15 minute, and cooling rear arrangement is come out of the stove, then is placed in cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
The present invention can add matrimony vine and be mixed with Yam matrimony vine cake in formula material, and the optimum ratio of each raw material is: yam flour 50-70 part, edible fat 15-30 part, sugared 15-25 part, dairy produce or egg products 1-5 part, salt 0.1-0.5 part, honey matrimony vine 5-10 part processed;
The preparation technology of Yam matrimony vine cake is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, add yam flour, stir, then add the matrimony vine crossing through honey system to stir, by mechanical or manual extrusion modling, baking, baking temperature is: the 200-230 ℃ that gets angry, and lower fiery 170-200 ℃, the time is 8-12 minute, cooling rear arrangement is come out of the stove, be placed in again cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
The producing of yam flour that preparation Chinese yam cookie and Yam matrimony vine cake adopt is: get Chinese yam and clean, dry, pulverize with disintegrating machine, got the fine powder of 150～300 mesh sieves and make yam flour.
The producing of yam flour that preparation Chinese yam fiber cake adopts is: get Chinese yam and clean, dry, pulverize with disintegrating machine, cross 150～300 mesh sieves, get not by the Chinese yam fiber powder of screen cloth.
In the preparation method of yam health care biscuit of the present invention, the addition of water is the 2%-4% of formula material gross weight.
The present invention is processed into biscuits take Chinese yam as main material, and it is nutritious, and old children is all suitable, and industrialization degree is high and be easy to carry out fortification.Improve the current biscuit nutrient take flour as main material less, the disappearance that nutritive value is not high.
Because Chinese yam has adjusting taste, hypoglycemic effect is fallen, can also strengthen body immunocompetence, there is certain antidotal effect.The mechanism of action that its effect produces mainly can be summarized as following several respects according to current medicine drug development data: Chinese yam can have certain inhibitory action to gastric emptying and intestine movement, can improve Levels of Monoamine Transmitters, thereby plays the effect of invigorating spleen and reinforcing stomach; Chinese yam polysaccharide in Chinese yam can increase insulin secretion and and improve impaired insulin β cell, hypoglycemic level is effectively fallen; Chinese yam polysaccharide RDPS-I can improve T lymphocyte, NK cell and serum sanguinin activity and serum IgG content simultaneously, has strengthened the phagocytic activity of macrophage, plays and strengthens the immunocompetent effect of prosthese; In Chinese yam containing the youth factor (DHEA), can according to health be converted into male sex hormone and female hormone, supplement the hormonal imbalance causing due to senescence and disease, there is the beauty functions of delaying cell aging.
The present invention can be mixed with Chinese yam cookie, Chinese yam fiber cake and Yam matrimony vine cake, to meet the needs of different taste.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1(preparation Chinese yam cookie):
Raw material: 63 kilograms of the yam flours of mistake 150 mesh sieves, 19 kilograms, butter, 21.5 kilograms of sugar, 3 kilograms of egg yolks, 0.1 kilogram of salt;
Production technology is: butter, egg yolk, sugar, salt are added water after 4 kilograms of premixs and dismissed, dismiss until volume is increased to 2 times of original volume, then add yam flour, stir, by mechanical or manual extrusion modling, toast, baking temperature is: get angry 216 ℃ again, lower fiery 200 ℃, 10 minutes time, cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 8 minutes, can pack, make biscuit finished product.
Embodiment 2(preparation Chinese yam cookie):
Raw material: 52 kilograms of the yam flours of mistake 250 mesh sieves, 16 kilograms, cream, 15.5 kilograms of sugar, 1 kilogram of milk powder, 0.15 kilogram of salt;
Production technology is: cream, milk powder, sugar, salt are added water after 3 kilograms of premixs and dismissed, dismiss until volume is increased to 1.5 times of original volume, then add yam flour, stir, by mechanical or manual extrusion modling, toast, baking temperature is: get angry 230 ℃ again, lower fiery 170 ℃, 8 minutes time, cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 5 minutes, can pack, make biscuit finished product.
Embodiment 3(preparation Chinese yam cookie):
Raw material: 70 kilograms of the yam flours of mistake 300 mesh sieves, 24 kilograms, butter, 24 kilograms of sugar, 5 kilograms of cheese, 0.2 kilogram of salt;
Production technology is: butter, cheese, sugar, salt are added water after 4.5 kilograms of premixs and dismissed, dismiss until volume is increased to 2.5 times of original volume, then add yam flour, stir, by mechanical or manual extrusion modling, toast, baking temperature is: get angry 228 ℃ again, lower fiery 198 ℃, 12 minutes time, cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 10 minutes, can pack, make biscuit finished product.
Embodiment 4(preparation Chinese yam fiber cake)
Raw material: 41 kilograms of Chinese yam fiber powders, 6 kilograms, butter, 12 kilograms of sugar, 1.5 kilograms of egg yolks, 0.1 kilogram of salt;
Production technology is: butter, egg yolk, sugar, salt are added water after 1.8 kilograms of premixs and dismissed, dismiss until volume is increased to 1.5 times of original volume, emulsification evenly adds Chinese yam fiber powder to stir evenly, when tune face, keeping environment temperature is 25 ℃, by mechanical or manual imprinting moulding, baking, baking temperature is: get angry 165 ℃, lower fiery 135 ℃, the time is 8 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 5 minutes, can pack, and makes biscuit finished product.
Embodiment 5(preparation Chinese yam fiber cake)
Raw material: 48 kilograms of Chinese yam fiber powders, 11 kilograms, cream, 16 kilograms of sugar, 3 kilograms of yolk powders, 0.2 kilogram of salt;
Production technology is: butter, yolk powder, sugar, salt are added water after 3 kilograms of premixs and dismissed, dismiss until volume is increased to 2 times of original volume, emulsification evenly adds Chinese yam fiber powder to stir evenly, when tune face, keeping environment temperature is 30 ℃, by mechanical or manual imprinting moulding, baking, baking temperature is: get angry 170 ℃, lower fiery 138 ℃, the time is 10 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 8 minutes, can pack, and makes biscuit finished product.
Embodiment 6(preparation Chinese yam fiber cake)
Raw material: 59 kilograms of Chinese yam fiber powders, 15 kilograms of margarines, 20 kilograms of sugar, 5 kilograms of mayonnaise, 0.4 kilogram of salt;
Production technology is: margarine, mayonnaise, sugar, salt are added water after 3.9 kilograms of premixs and dismissed, dismiss until volume is increased to 2.5 times of original volume, emulsification evenly adds Chinese yam fiber powder to stir evenly, when tune face, keeping environment temperature is 35 ℃, by mechanical or manual imprinting moulding, baking, baking temperature is: get angry 175 ℃, lower fiery 145 ℃, the time is 15 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 10 minutes, can pack, and makes biscuit finished product.
Embodiment 7(preparation Yam matrimony vine cake)
Raw material: 52 kilograms of the yam flours of mistake 300 mesh sieves, 15 kilograms, butter, 15 kilograms of sugar, 1 kilogram of egg yolk, 5 kilograms of honey matrimony vines processed, 0.1 kilogram of salt;
Production technology is: butter, egg yolk, sugar, salt are added water after 3 kilograms of premixs and dismissed, dismiss until volume is increased to 1.5 times of original volume, add yam flour, stir, then add the matrimony vine crossing through honey system to stir, by mechanical or manual extrusion modling, baking, baking temperature is: get angry 200 ℃, lower fiery 170 ℃, the time is 8 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 5 minutes, can pack, and makes biscuit finished product.
Embodiment 8(preparation Yam matrimony vine cake)
Basic recipe: 63 kilograms of the yam flours of mistake 150 mesh sieves, 22.5 kilograms, cream, 19.5 kilograms of sugar, 2.5 kilograms of milk powder, 8 kilograms of honey matrimony vines processed, 0.2 jin of salt;
Production technology is: cream, milk powder, sugar, salt are added water after 4 kilograms of premixs and dismissed, dismiss until volume is increased to 2 times of original volume, add yam flour, stir, then add the matrimony vine crossing through honey system to stir, by mechanical or manual extrusion modling, baking, baking temperature is: get angry 215 ℃, lower fiery 185 ℃, the time is 10 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 8 minutes, can pack, and makes biscuit finished product.
Embodiment 9(preparation Yam matrimony vine cake)
Raw material: 70 kilograms of the yam flours of mistake 200 mesh sieves, 25 kilograms, butter, 24 kilograms of sugar, 4 kilograms of milk powder, 10 kilograms of honey matrimony vines processed, 0.5 kilogram of salt;
Production technology is: butter, milk powder, sugar, salt are added water after 5 kilograms of premixs and dismissed, dismiss until volume is increased to 2.5 times of original volume, add yam flour, stir, then add the matrimony vine crossing through honey system to stir, by mechanical or manual extrusion modling, baking, baking temperature is: get angry 228 ℃, lower fiery 195 ℃, the time is 12 minutes.Cooling rear arrangement is come out of the stove, then is placed under room temperature cooling 10 minutes, can pack, and makes biscuit finished product.
Claims (8)
1. a yam health care biscuit, is characterized in that, it is mainly mixed with by following raw material by weight ratio: yam flour 40-70 part, edible fat 5-30 part, dairy produce or egg products 1-5 part, sugared 10-25 part, salt 0.1-0.5 part.
2. yam health care biscuit according to claim 1, is characterized in that, described edible fat is one or more mixing in butter, cream, butter, margarine; Described dairy produce is one or more mixing in milk, milk powder, condensed milk, cheese; Described egg products are one or more mixing in egg yolk, dried hen egg yolk, mayonnaise.
3. according to yam health care biscuit described in claim 1 or 2, it is characterized in that, each raw material is mixed with Chinese yam cookie by following optimum ratio: yam flour 50-70 part, edible fat 15-30 part, sugared 15-25 part, dairy produce or egg products 1-5 part, salt 0.1-0.2 part;
Preparation technology is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, then add yam flour, stir, by mechanical or manual extrusion modling, toast, baking temperature is: 200-230 ℃ gets angry again, lower fiery 170-200 ℃, time is 8-12 minute, and cooling rear arrangement is come out of the stove, then is placed in cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
4. according to yam health care biscuit described in claim 1 or 2, it is characterized in that, each raw material is mixed with Chinese yam fiber cake by following optimum ratio: yam flour 40-60 part, edible fat 5-15 part, sugared 10-20 part, dairy produce or egg products 1-5 part, salt 0.1-0.5 part;
Preparation technology is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, emulsification evenly adds yam flour to stir evenly, when tune face, keeping environment temperature is 25-35 ℃, by mechanical or manual imprinting moulding, baking, baking temperature is: 165-175 ℃ gets angry, lower fiery 135-145 ℃, time is 8-15 minute, and cooling rear arrangement is come out of the stove, then is placed in cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
5. according to yam health care biscuit described in claim 1 or 2, it is characterized in that, in formula, add matrimony vine and be mixed with Yam matrimony vine cake, the optimum ratio of each raw material is: yam flour 50-70 part, edible fat 15-30 part, sugared 15-25 part, dairy produce or egg products 1-5 part, salt 0.1-0.5 part, honey matrimony vine 5-10 part processed;
Preparation technology is: edible fat, dairy produce or egg products, sugar, salt are added water after premix and dismissed, dismiss until volume is increased to 1.5-2.5 times of original volume, add yam flour, stir, then add the matrimony vine crossing through honey system to stir, by mechanical or manual extrusion modling, baking, baking temperature is: the 200-230 ℃ that gets angry, and lower fiery 170-200 ℃, the time is 8-12 minute, cooling rear arrangement is come out of the stove, be placed in again cooling 5-10 minute under room temperature, can pack, make biscuit finished product.
6. according to yam health care biscuit described in claim 3 or 5, it is characterized in that, the preparation of described yam flour is: get Chinese yam and clean, dry, pulverize with disintegrating machine, it is for subsequent use that the fine powder of getting 150～300 mesh sieves is made yam flour.
7. yam health care biscuit according to claim 4, is characterized in that, the preparation of described yam flour is: get Chinese yam and clean, dry, pulverize with disintegrating machine, cross 150～300 mesh sieves, get not by the Chinese yam fiber powder of screen cloth, and for subsequent use.
8. according to the preparation method of yam health care biscuit described in claim 3,4,5, it is characterized in that, the addition of water is the 2%-4% of formula material gross weight.
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| CN104381378A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eyesight protecting biscuits and preparation method thereof |
| CN104381379A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eye protecting biscuit |
| CN104397101A (en) * | 2014-10-13 | 2015-03-11 | 浙江奥奇食品有限公司 | Eye protecting biscuit preparation method |
| CN104430780A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Yam and pig trotter biscuit |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN104904803A (en) * | 2015-05-26 | 2015-09-16 | 广西南宁瑶康生态农业发展有限责任公司 | Purple yam biscuit and preparation process thereof |
| CN104938583A (en) * | 2015-07-02 | 2015-09-30 | 青岛农业大学 | Oyster mushroom cookies and making method thereof |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105285008A (en) * | 2015-06-15 | 2016-02-03 | 厦门医学高等专科学校 | Traditional Chinese medicine combined biscuits and preparation method thereof |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
| CN105794911A (en) * | 2016-05-30 | 2016-07-27 | 陆章权 | Chinese yam flaky pastry and preparation method thereof |
| CN106889143A (en) * | 2017-03-30 | 2017-06-27 | 天津金匮堂生物科技有限公司 | Many taste sandwich biscuits of a kind of spina date seed containing probiotics and preparation method thereof |
| CN106954657A (en) * | 2016-01-07 | 2017-07-18 | 吕学栋 | A kind of nourishing the stomach cookies |
| CN107027849A (en) * | 2017-03-30 | 2017-08-11 | 天津金匮堂生物科技有限公司 | A kind of spina date seed milk fragrance biscuit containing probiotics and preparation method thereof |
| CN107027850A (en) * | 2017-03-30 | 2017-08-11 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN107136181A (en) * | 2017-03-30 | 2017-09-08 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN107593839A (en) * | 2017-09-26 | 2018-01-19 | 安徽派杰食品科技有限公司 | A kind of Chinese yam biscuit and preparation method thereof |
| CN108041124A (en) * | 2018-02-05 | 2018-05-18 | 中山市百威食品有限公司 | Meal replacement biscuit and preparation method thereof |
| CN110915929A (en) * | 2019-11-21 | 2020-03-27 | 黄冈师范学院 | Fingered citron-Chinese yam cheese strip and preparation method thereof |
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| CN104381379A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eye protecting biscuit |
| CN104397101A (en) * | 2014-10-13 | 2015-03-11 | 浙江奥奇食品有限公司 | Eye protecting biscuit preparation method |
| CN104381378A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eyesight protecting biscuits and preparation method thereof |
| CN104430780A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Yam and pig trotter biscuit |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN104904803A (en) * | 2015-05-26 | 2015-09-16 | 广西南宁瑶康生态农业发展有限责任公司 | Purple yam biscuit and preparation process thereof |
| CN105285008A (en) * | 2015-06-15 | 2016-02-03 | 厦门医学高等专科学校 | Traditional Chinese medicine combined biscuits and preparation method thereof |
| CN104938583A (en) * | 2015-07-02 | 2015-09-30 | 青岛农业大学 | Oyster mushroom cookies and making method thereof |
| CN104938583B (en) * | 2015-07-02 | 2018-06-08 | 青岛农业大学 | A kind of oyster mushroom cookies and preparation method thereof |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
| CN106954657A (en) * | 2016-01-07 | 2017-07-18 | 吕学栋 | A kind of nourishing the stomach cookies |
| CN105794911A (en) * | 2016-05-30 | 2016-07-27 | 陆章权 | Chinese yam flaky pastry and preparation method thereof |
| CN107027849A (en) * | 2017-03-30 | 2017-08-11 | 天津金匮堂生物科技有限公司 | A kind of spina date seed milk fragrance biscuit containing probiotics and preparation method thereof |
| CN107027850A (en) * | 2017-03-30 | 2017-08-11 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN107136181A (en) * | 2017-03-30 | 2017-09-08 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN106889143A (en) * | 2017-03-30 | 2017-06-27 | 天津金匮堂生物科技有限公司 | Many taste sandwich biscuits of a kind of spina date seed containing probiotics and preparation method thereof |
| CN107593839A (en) * | 2017-09-26 | 2018-01-19 | 安徽派杰食品科技有限公司 | A kind of Chinese yam biscuit and preparation method thereof |
| CN108041124A (en) * | 2018-02-05 | 2018-05-18 | 中山市百威食品有限公司 | Meal replacement biscuit and preparation method thereof |
| CN110915929A (en) * | 2019-11-21 | 2020-03-27 | 黄冈师范学院 | Fingered citron-Chinese yam cheese strip and preparation method thereof |
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Application publication date: 20140507 |