CN104824110A - Pastry containing gamma-aminobutyric acid - Google Patents
Pastry containing gamma-aminobutyric acid Download PDFInfo
- Publication number
- CN104824110A CN104824110A CN201510271058.4A CN201510271058A CN104824110A CN 104824110 A CN104824110 A CN 104824110A CN 201510271058 A CN201510271058 A CN 201510271058A CN 104824110 A CN104824110 A CN 104824110A
- Authority
- CN
- China
- Prior art keywords
- cake
- class
- flour
- crisp
- containing gaba
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 63
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 56
- 235000014594 pastries Nutrition 0.000 title claims abstract description 13
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013365 dairy product Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 3
- 235000005822 corn Nutrition 0.000 claims abstract description 3
- 239000004519 grease Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 238000005482 strain hardening Methods 0.000 claims description 4
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 235000005489 dwarf bean Nutrition 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 208000034710 Cerebral arteriovenous malformation Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000002263 Intracranial Arteriovenous Malformations Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 201000000034 arteriovenous malformations of the brain Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000005062 synaptic transmission Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a pastry containing gamma-aminobutyric acid and bleongs to the technical field of food processing. The pastry containing gamma-aminobutyric acid is mainly formed by the initial preparation of adding, by mass, 0.1%-4.9% of gamma-aminobutyric acid into raw materials (flour, rice flour, corn flour, buckwheat flour and the like) of the pastry, then adding sugar, grease, eggs, dairy products and the like and matching the raw materials with various auxiliary materials, stuffing and seasoning; then the pastry is processed and formed in the modes of steaming or baking or frying and the like. Compared with an existing pastry, the pastry containing the gamma-aminobutyric acid has the health care effects of adjusting sentiments, relieving pressure, reducing blood pressure, capable of remarkably improving sleep, improving memory and the like.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the cake containing GABA.
Background technology
GABA (gamma-Aminobutyric Acid, γ-aminobutyric acid, GABA) be the main inhibitory neurotransmitter of mammalian central nervous system, there is neurotransmission, improve brain function, strengthen memory, antianxiety, treatment epilepsy, Control of asthma, regulate hormone secretion, prevent obesity, promote reproduction, activation liver kidney, improve nerve cell senile dementia, alleviate cerebral thrombus, alleviate the headache that cerebral arteriovenous malformation causes, alleviate the physiological functions such as tinnitus, be widely used in food, medicine, the field such as cosmetics and the feed (progress of gamma-aminobutyric acid tea, tealeaves, 2014, 40 (3): 129 ~ 133).Japanese health ministry, EFSA (EFSA) and FDA (Food and Drug Adminstration) (FDA) admit that GABA is food additives.2009, ministry of Health of China approval GABA is new resource food, application (the progress of new resource food-GABA (GABA) can be added in dairy products, soft drink, chocolate, flavouring, bakery and Wine, food research and development, 2013,34 (15), 119-123).Therefore, as a kind of natural material human body and animal to different physiological roles that there is food-grade, be rich in GABA product and there is vast potential for future development.
Ministry of Health of China approval GABA can at dairy products, soft drink, chocolate, flavouring, add application in bakery and Wine, but only have containing GABA dairy products (patent of invention 201210099746.3 at present, 201210009973.2, 200910040112.9, 201410012211.7, 201110414938.4, 201010619553.7, 200710172843.X and 201010504283.5), noodles (patent of invention 03158213.3), generation meal jelly powder (patent of invention 201210341899.4), candy (patent of invention 200910175803.X, 201310412927.1), chew tea (patent of invention 200810145211.9), biscuit (patent of invention 201310446744.1), catsup (patent of invention 200880010408.X), frozen confectionery product (patent of invention 200910140854.9), fruit vegetable powder (patent of invention 201210219989.6), jellied bean curd (patent of invention 201310737730.5), crystal vermicelli (patent of invention 201210578783.2), lycopene composition (patent of invention 201310046379.5) and beverage (patent of invention 201310383757.9, 201310383968.2, 200910062242.2, 201410060635.0, 201310446105.5, 200710069712.9, 201310149815.1, 200410093132.X, 201310043104.6, 200910070008.4, 201310087187.9, 201010194431.8, 200710131337.6, 201210223583.5, 201310145029.4, 201310236052.4, 201010194511.3, 201410226711.0) patent of invention, not yet has the patent containing GABA cake.
Summary of the invention
The object of the invention is to provide the application of GABA in cake, fills up not containing the blank of GABA cake patent.Technical solution of the present invention is as follows:
1. the cake containing GABA.
2. the cake containing GABA according to technical scheme 1, it is characterized in that: in mass fraction, in described cake, alpha-aminobutyric acid content is 0.1%-4.0%.
3. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: in cake raw material, add GABA, then add sugar, grease, egg, dairy products, be equipped with various auxiliary material, fillings and flavoring, just make type, then be processed into through steaming roasting or fried or stir-fry mode.
3. the cake containing GABA according to technical scheme 3, it is characterized in that: described cake raw material is flour, ground rice, corn flour, buckwheat, sweet potato flour, mealy potato, in analysis for soybean powder, broad bean powder, mung bean flour, haricot bean powder, red bean powder, naked oats flour, sorghum flour any one or more.
4. the cake containing GABA according to technical scheme 4, is characterized in that: described ground rice is polished rice powder, glutinous rice flour or millet powder; Described flour is wheat flour.
5. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is baking cake, and described baking cake is crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin class, crisp pastry skin class, hard crisp skin class or roasting cake.
6. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is friedcake, described friedcake is crisp skin class, water outermost layer of skin class, crisp pastry class, crisp layer class, water tone category or glutinous Ci class.
8. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is water loin chop point, it is cake steaming class, die cake class, tough cake class, steamed sponge cake class or steamed sponge cake class that described water loin chop is selected.
9. the cake containing GABA according to technical scheme 1 or 2, is characterized in that: described cake is ripe powder cake, and described ripe powder cake is that heat adjusts soft cake class, die cake class or section cake class.
10. the cake containing GABA according to technical scheme 1 or 2, it is characterized in that: described cake is cold working cake, described cold working cake is cool tone tough cake class, cool tone steamed sponge cake class, cake, fried upper syrup class or saqima class.
The present invention has filled up the blank not containing GABA cake patent.The cake of the present invention's processing has hypotensive, short sleep, regulate mood, release the pressure, protect the liver and protect kidney, strengthen the health cares such as immune, antitumor, has wide industrialization prospect.
Detailed description of the invention
Case study on implementation 1 GABA Egg Tarts
Raw material: Self-raising flour 750 grams, 5, yolk, 250 grams, butter, 250 grams, milk, berry sugar 150 grams, GABA 40 grams.
Preparation method:
1., by butter, milk rapid stirring 2 minutes, beat soft.
2. add berry sugar, beat rear stirring and add yolk one by one, beat.
3. pour into load one by one after Self-raising flour and GABA beat and flog in shell, then put baking tray.
4. baking box is adjusted to 200 DEG C of preheatings 10 minutes, puts baking tray into roasting 10 minutes.
5. GABA Egg Tarts after removal and cooling.
Case study on implementation 2 GABA cake steaming
Material:
165 grams, egg, Self-raising flour 115 grams, white granulated sugar 95 grams, corn oil 33 grams, lemonade 33 grams, GABA 10 grams.
Preparation method:
1. get fresh or dry lemon tablet two, add appropriate hot-water soak for a moment, get 33 grams and pour little bowl into.
2. add white granulated sugar, GABA and corn oil egg to take out and stir.
3. egg is dismissed.
4. add flour modulation batter.
5. put into the steamer of boiling, steam about 25 minutes with moderate heat.
6. tip upside down on immediately on rack after steamed, slightly cool to GABA cake.
Case study on implementation 3 GABA moon cake
Material:
Weak strength flour 100 kilograms, invert syrup 75 kilograms, peanut oil 25 kilograms, 1 kilogram, a conduit made of long bamboo water, GABA 4 kilograms.
Preparation method:
1. first weak strength flour is crossed 40 mesh sieves stand-by.
2. syrup, Jian Shui are stirred.
3. peanut oil, GABA are added (in case water-oil separating) for 5 times, add at every turn and all will stir.
4. add the weak strength flour sieved to mix, loose 2 hours stand-by.
5. skin, the husky filling of Rong are put into automatic stuffing machine respectively, control skin/filling ratio 1 ︰ 9.
6. the cake will wrapped, is placed on automatic moulding on automatic moulding machine conveyer belt, sabot.
7. once toast: get angry 230 DEG C, lower fiery 150 DEG C, spraying water into stove and about toast 7 ~ 8 minutes, is light yellow to cake face, cooling 5 ~ 6 minutes brush egg liquid of coming out of the stove.
8. mix up egg liquid (3 yolk, 1 shell egg and 5 grams of salt, filtration is broken up in mixing, and standing 20 minutes stand-by) by formula, be stained with egg liquid with wool brush, anyhow respectively once to brush on cake face.
9. secondary baking: get angry 230 DEG C, roasting 15 ~ 20 minutes, bakes to cake face in golden yellow by lower fiery 150 DEG C.
10. cool about 5 ~ 6 minutes under being in independent chilling room ultraviolet lamp, namely moon cake surface temperature is 40 DEG C ~ 50 DEG C and can packs.
Claims (10)
1. the cake containing GABA.
2. the cake containing GABA according to claim 1, it is characterized in that: in mass fraction, in described cake, alpha-aminobutyric acid content is 0.1%-4.0%.
3. the cake containing GABA according to claim 1 or 2, it is characterized in that: in cake raw material, add GABA, then add sugar, grease, egg, dairy products, be equipped with various auxiliary material, fillings and flavoring, just make type, then be processed into through steaming roasting or fried or stir-fry mode.
4. the cake according to claim 3 containing GABA, it is characterized in that: described cake raw material is flour, ground rice, corn flour, buckwheat, sweet potato flour, mealy potato, in analysis for soybean powder, broad bean powder, mung bean flour, haricot bean powder, red bean powder, naked oats flour, sorghum flour any one or more.
5. the cake according to claim 4 containing GABA, is characterized in that: described ground rice is polished rice powder, glutinous rice flour or millet powder; Described flour is wheat flour.
6. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is baking cake, and described baking cake is crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin class, crisp pastry skin class, hard crisp skin class or roasting cake.
7. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is friedcake, described friedcake is crisp skin class, water outermost layer of skin class, crisp pastry class, crisp layer class, water tone category or glutinous Ci class.
8. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is water loin chop point, it is cake steaming class, die cake class, tough cake class, steamed sponge cake class or steamed sponge cake class that described water loin chop is selected.
9. the cake containing GABA according to claim 1 and 2, is characterized in that: described cake is ripe powder cake, and described ripe powder cake is that heat adjusts soft cake class, die cake class or section cake class.
10. the cake containing GABA according to claim 1 and 2, it is characterized in that: described cake is cold working cake, described cold working cake is cool tone tough cake class, cool tone steamed sponge cake class, cake, fried upper syrup class or saqima class.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271058.4A CN104824110A (en) | 2015-05-25 | 2015-05-25 | Pastry containing gamma-aminobutyric acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271058.4A CN104824110A (en) | 2015-05-25 | 2015-05-25 | Pastry containing gamma-aminobutyric acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824110A true CN104824110A (en) | 2015-08-12 |
Family
ID=53802637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510271058.4A Pending CN104824110A (en) | 2015-05-25 | 2015-05-25 | Pastry containing gamma-aminobutyric acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824110A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690009A (en) * | 2016-11-29 | 2017-05-24 | 贵州省马铃薯研究所 | Potato steamed cake and manufacturing process thereof |
| CN107212269A (en) * | 2017-03-27 | 2017-09-29 | 中国农业科学院茶叶研究所 | A kind of gamma aminobutyric acid health zheganmian and preparation method thereof |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593195A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Biological function noodle and its preparation method |
| CN1669474A (en) * | 2004-03-19 | 2005-09-21 | 中国科学院成都生物研究所 | Preparation method and application of edible fungus powder rich in γ-aminobutyric acid |
| CN1897823A (en) * | 2003-12-22 | 2007-01-17 | 日本札幌啤酒株式会社 | Foodstuff with high content of functional ingredients and method for producing the same |
| CN103478204A (en) * | 2013-09-26 | 2014-01-01 | 江苏农林职业技术学院 | High nu-aminobutyric acid biscuit and preparation method thereof |
| CN103749614A (en) * | 2014-01-25 | 2014-04-30 | 福建农林大学 | Nutritional pie for the old and making method thereof |
| CN104187409A (en) * | 2014-09-03 | 2014-12-10 | 闽南师范大学 | Germinated brown rice mochi and preparation method thereof |
| CN104186595A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing bread natural flavor additive through sprouted wheat |
-
2015
- 2015-05-25 CN CN201510271058.4A patent/CN104824110A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593195A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Biological function noodle and its preparation method |
| CN1897823A (en) * | 2003-12-22 | 2007-01-17 | 日本札幌啤酒株式会社 | Foodstuff with high content of functional ingredients and method for producing the same |
| CN1669474A (en) * | 2004-03-19 | 2005-09-21 | 中国科学院成都生物研究所 | Preparation method and application of edible fungus powder rich in γ-aminobutyric acid |
| CN103478204A (en) * | 2013-09-26 | 2014-01-01 | 江苏农林职业技术学院 | High nu-aminobutyric acid biscuit and preparation method thereof |
| CN103749614A (en) * | 2014-01-25 | 2014-04-30 | 福建农林大学 | Nutritional pie for the old and making method thereof |
| CN104186595A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing bread natural flavor additive through sprouted wheat |
| CN104187409A (en) * | 2014-09-03 | 2014-12-10 | 闽南师范大学 | Germinated brown rice mochi and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马力: "《食品化学与营养学》", 30 September 2007, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690009A (en) * | 2016-11-29 | 2017-05-24 | 贵州省马铃薯研究所 | Potato steamed cake and manufacturing process thereof |
| CN107212269A (en) * | 2017-03-27 | 2017-09-29 | 中国农业科学院茶叶研究所 | A kind of gamma aminobutyric acid health zheganmian and preparation method thereof |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN102754781B (en) | Pumpkin pie and method for making same | |
| KR101215889B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and mulberry | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| KR101446547B1 (en) | Manufacturing method of fried streusel walnut cake | |
| CN103229801B (en) | A kind of chicken bone balsam pear health-care biscuit and preparation method thereof | |
| CN104824110A (en) | Pastry containing gamma-aminobutyric acid | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| CN111567742A (en) | Making method of Sichuan-style rice dumplings with steamed pork with rice flour | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| KR101581214B1 (en) | The rice cake mixed enzyme and its method | |
| CN112715602A (en) | Coarse grain sugar-free sweet-and-happy boiled cake and preparation method thereof | |
| CN110692924A (en) | A kind of instant nutritious porridge | |
| KR20170051872A (en) | Method of aronia cookies | |
| CN107212283A (en) | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof | |
| RU2302126C1 (en) | Instant grain concentrate | |
| CN105831210A (en) | Novel crisp skinned moon cakes with nuts | |
| CN104522276A (en) | Oat bran nutritive snickers and making method thereof | |
| CN105285036A (en) | Buckwheat powder cake and making method thereof | |
| CN105961493B (en) | Potato pot helmet and processing method thereof | |
| CN109892374A (en) | A kind of secret fruity bronze gong burning processing technology | |
| CN104643167A (en) | Production process for creamy peanuts | |
| CN109619188A (en) | A kind of production method of roasting skin on boiled milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150812 |
|
| WD01 | Invention patent application deemed withdrawn after publication |