CN104996914A - 一种绿豆糕的加工方法 - Google Patents
一种绿豆糕的加工方法 Download PDFInfo
- Publication number
- CN104996914A CN104996914A CN201510482506.5A CN201510482506A CN104996914A CN 104996914 A CN104996914 A CN 104996914A CN 201510482506 A CN201510482506 A CN 201510482506A CN 104996914 A CN104996914 A CN 104996914A
- Authority
- CN
- China
- Prior art keywords
- green bean
- rice flour
- mung bean
- processing method
- cakes
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 244000013123 dwarf bean Species 0.000 title abstract 7
- 240000004922 Vigna radiata Species 0.000 claims abstract description 28
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 28
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 11
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 11
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 11
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 11
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 11
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 5
- 240000005385 Jasminum sambac Species 0.000 claims abstract 5
- 238000011835 investigation Methods 0.000 claims description 8
- 239000001771 mentha piperita Substances 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000008027 Akebia quinata Species 0.000 abstract 3
- 235000007756 Akebia quinata Nutrition 0.000 abstract 3
- 241000222336 Ganoderma Species 0.000 abstract 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 3
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 3
- 235000021551 crystal sugar Nutrition 0.000 abstract 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 2
- 235000011613 Pinus brutia Nutrition 0.000 abstract 2
- 241000018646 Pinus brutia Species 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 206010014970 Ephelides Diseases 0.000 abstract 1
- 208000003351 Melanosis Diseases 0.000 abstract 1
- 239000002246 antineoplastic agent Substances 0.000 abstract 1
- 229940041181 antineoplastic drug Drugs 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 241000218628 Ginkgo Species 0.000 description 6
- 241000207840 Jasminum Species 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- 208000037157 Azotemia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DPQCZNIGGNJGTD-UHFFFAOYSA-N Chloride-(??)-2-Methylpentanoic acid Natural products CCCCCCC=CCCCCCCCCCC(=O)OC(C)C(C)OC(=O)CCCCCCCC=CCCCCCC DPQCZNIGGNJGTD-UHFFFAOYSA-N 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- DPQCZNIGGNJGTD-MVCBGFDASA-N Coixenolide Chemical compound CCCCCC\C=C\CCCCCCCCCC(=O)O[C@@H](C)[C@@H](C)OC(=O)CCCCCCC\C=C/CCCCCC DPQCZNIGGNJGTD-MVCBGFDASA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
本发明提供一种绿豆糕的加工方法，包括以下步骤：(1)称取以下原料：绿豆粉、糯米粉、大米粉、茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶、冰糖、松花粉、棕榈油；(2)将茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶加热煎煮；(3)将冰糖加热溶化；(4)将绿豆粉、糯米粉与大米粉混合，然后将混合液和棕榈油加入其中，高温蒸熟；(5)将蒸熟的糕用松花粉滚面。本发明方法步骤简单，酥香可口，使人回味，绿豆营养丰富，其治病的成份薏苡仁酯，不仅具有滋补作用，而且还是一种抗癌剂，由于配方中加入了茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶等原材料，使得本发明产品具有调理肠胃，排毒养颜，祛斑美容等作用。
Description
技术领域
本发明涉及一种绿豆糕的加工方法，属于食品加工领域。
背景技术
在我国的历史长河中，各种各样的糕点层出不穷，成为了人们居家旅行，待人接客的必备食品。现有的糕点制品种类繁多，成分各异，口味各异，给人们带来美食享受。随着人们生活水平的不断提高，保健意识的不断增强，各种各样的带有一定保健作用的糕点也应运而生。
绿豆属于豆科，在中国已有两千余年的栽培史，绿豆清热之功在皮，解毒之功在肉。绿豆汤是家庭常备夏季清暑饮料，清暑开胃，老少皆宜。每100克绿豆中含有蛋白质23.8克，碳水化合物58.8克，脂肪0.5克，钙80毫克，磷360毫克，铁6.8毫克。还含有胡萝卜素、维生素B1：、维生素B2：、维生素E和尼克酸及多种矿物质元素。绿豆的药理作用为降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾。绿豆粉有显著降脂作用，绿豆中含有一种球蛋白和多糖，能促进动物体内胆固醇在肝脏分解成胆酸，加速胆汁中胆盐分泌和降低小肠对胆固醇的吸收。绿豆的有效成分具有抗过敏作用，可辅助治疗荨麻疹等过敏反应。绿豆对葡萄球菌有抑制作用。绿豆中所含蛋白质、磷脂均有兴奋神经，增进食欲的功能。绿豆含丰富胰蛋白酶抑制剂，可以保护肝脏，减少蛋白分解，减少氮质血症，因而保护肾脏。
传统的绿豆糕配料比较简单，功能有待开发，可以将具有保健功能的食物品种加入糕点制作，满足于人们健康生活的需要。
发明内容
本发明克服了现有技术中的不足，提供了一种绿豆糕的加工方法。
本发明是通过以下技术方案实现的：
一种绿豆糕的加工方法，其特征在于包括以下步骤：
(1)称取以下重量份的原料：绿豆粉70－100份、糯米粉35－50份、大米粉20－30份、茉莉花3－5份、银杏叶2－3份、绞股蓝3－5份、灵芝片3－5份、薄荷叶2－3份、冰糖5－7份、松花粉3－5份、棕榈油3－6份；
(2)将茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶放入适量水中，加热煎煮，过滤得滤液；
(3)将冰糖放入滤液中加热溶化得混合液；
(4)将绿豆粉、糯米粉与大米粉混合，然后将混合液和棕榈油加入其中，充分搅拌混合后，装入所需形状的模具中，高温蒸熟；
(5)将蒸熟的糕用松花粉滚面，完全冷却后真空包装即得成品。
本发明的有益效果：
本发明方法步骤简单，酥香可口，使人回味，绿豆营养丰富，其治病的成份薏苡仁酯，不仅具有滋补作用，而且还是一种抗癌剂，同时，由于配方中加入了茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶等原材料，使得本发明产品具有调理肠胃，排毒养颜，祛斑美容等作用。
具体实施方式
实施例1：
一种绿豆糕的加工方法，其特征在于包括以下步骤：
(1)称取以下重量份的原料：绿豆粉70份、糯米粉35份、大米粉20份、茉莉花3份、银杏叶2份、绞股蓝3份、灵芝片3份、薄荷叶2份、冰糖5份、松花粉3份、棕榈油3份；
(2)将茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶放入适量水中，加热煎煮，过滤得滤液；
(3)将冰糖放入滤液中加热溶化得混合液；
(4)将绿豆粉、糯米粉与大米粉混合，然后将混合液和棕榈油加入其中，充分搅拌混合后，装入所需形状的模具中，高温蒸熟；
(5)将蒸熟的糕用松花粉滚面，完全冷却后真空包装即得成品。
实施例2：
一种绿豆糕的加工方法，其特征在于包括以下步骤：
(1)称取以下重量份的原料：绿豆粉100份、糯米粉50份、大米粉30份、茉莉花5份、银杏叶3份、绞股蓝5份、灵芝片5份、薄荷叶3份、冰糖7份、松花粉5份、棕榈油6份；
其它步骤同实施例1。
Claims (1)
1.一种绿豆糕的加工方法，其特征在于，包括以下步骤：(1)称取以下重量份的原料：绿豆粉70－100份、糯米粉35－50份、大米粉20－30份、茉莉花3－5份、银杏叶2－3份、绞股蓝3－5份、灵芝片3－5份、薄荷叶2－3份、冰糖5－7份、松花粉3－5份、棕榈油3－6份；(2)将茉莉花、银杏叶、绞股蓝、灵芝片、薄荷叶放入适量水中，加热煎煮，过滤得滤液；(3)将冰糖放入滤液中加热溶化得混合液；(4)将绿豆粉、糯米粉与大米粉混合，然后将混合液和棕榈油加入其中，充分搅拌混合后，装入所需形状的模具中，高温蒸熟；(5)将蒸熟的糕用松花粉滚面，完全冷却后真空包装即得成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482506.5A CN104996914A (zh) | 2015-08-05 | 2015-08-05 | 一种绿豆糕的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482506.5A CN104996914A (zh) | 2015-08-05 | 2015-08-05 | 一种绿豆糕的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996914A true CN104996914A (zh) | 2015-10-28 |
Family
ID=54370005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510482506.5A Pending CN104996914A (zh) | 2015-08-05 | 2015-08-05 | 一种绿豆糕的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104996914A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071893A (zh) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | 一种绿豆糯米糕及其制备方法 |
| CN106234960A (zh) * | 2016-08-13 | 2016-12-21 | 谢玉娟 | 一种柿子糕及其加工方法 |
| CN106343359A (zh) * | 2016-08-29 | 2017-01-25 | 周智卿 | 一种玫瑰花绿豆饼及其制作方法 |
| CN106417528A (zh) * | 2016-10-21 | 2017-02-22 | 广西横县百利食品有限公司 | 茉莉花糕及其生产方法 |
| CN106509645A (zh) * | 2016-10-21 | 2017-03-22 | 广西横县百利食品有限公司 | 一种茉莉花绿豆糕及其生产方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653913A (zh) * | 2005-02-03 | 2005-08-17 | 杨敏 | 薄荷绿豆燥片及其制作工艺 |
| CN101744083A (zh) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | 绿豆糕的制作方法 |
| CN101756109A (zh) * | 2008-11-18 | 2010-06-30 | 高光 | 绿豆糕的制作方法 |
| CN103843856A (zh) * | 2012-12-07 | 2014-06-11 | 曹来生 | 一种消暑消食绿豆糕及其制作工艺 |
-
2015
- 2015-08-05 CN CN201510482506.5A patent/CN104996914A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653913A (zh) * | 2005-02-03 | 2005-08-17 | 杨敏 | 薄荷绿豆燥片及其制作工艺 |
| CN101756109A (zh) * | 2008-11-18 | 2010-06-30 | 高光 | 绿豆糕的制作方法 |
| CN101744083A (zh) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | 绿豆糕的制作方法 |
| CN103843856A (zh) * | 2012-12-07 | 2014-06-11 | 曹来生 | 一种消暑消食绿豆糕及其制作工艺 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234960A (zh) * | 2016-08-13 | 2016-12-21 | 谢玉娟 | 一种柿子糕及其加工方法 |
| CN106071893A (zh) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | 一种绿豆糯米糕及其制备方法 |
| CN106343359A (zh) * | 2016-08-29 | 2017-01-25 | 周智卿 | 一种玫瑰花绿豆饼及其制作方法 |
| CN106417528A (zh) * | 2016-10-21 | 2017-02-22 | 广西横县百利食品有限公司 | 茉莉花糕及其生产方法 |
| CN106509645A (zh) * | 2016-10-21 | 2017-03-22 | 广西横县百利食品有限公司 | 一种茉莉花绿豆糕及其生产方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105011170A (zh) | 一种黑豆糕的加工方法 | |
| CN104996914A (zh) | 一种绿豆糕的加工方法 | |
| CN105053908A (zh) | 一种葛根糕的加工方法 | |
| CN105011007A (zh) | 一种红豆糕的加工方法 | |
| CN1919050A (zh) | 一种虾饼的制备方法 | |
| CN104000105A (zh) | 鲜肉板栗粽子及其制备方法 | |
| CN107692124A (zh) | 山药挂面及其制备方法 | |
| CN103082269A (zh) | 一种调节免疫的番茄辣酱及其制作方法 | |
| CN106417464A (zh) | 一种粗粮中药饼干 | |
| CN103430997A (zh) | 一种豆渣促消化饼干及其生产方法 | |
| CN104336582A (zh) | 一种刀豆辣椒酱及其制作方法 | |
| CN103652638B (zh) | 一种白果沙参保健锅巴 | |
| CN104509660A (zh) | 一种芝麻核桃酥糖的制备方法 | |
| KR100414953B1 (ko) | 사상체질에 따른 한방 보약김치 제조방법 | |
| KR101271298B1 (ko) | 쑥떡 제조 방법 | |
| CN103653080A (zh) | 一种板栗休闲食品及其加工方法 | |
| CN101167572B (zh) | 果蔬五谷杂粮排毒抗衰养生食品的制备方法 | |
| KR101382916B1 (ko) | 백년초 호두 찐빵 및 그 제조방법 | |
| KR20010044759A (ko) | 양잠산물과 허브가 첨가된 기능성 강화 다식의 제조방법 | |
| CN104055002A (zh) | 一种黄秋葵蜂蜜冻干粉及其制备方法 | |
| CN103004926B (zh) | 一种绿茶橘皮糕点及其制作方法 | |
| CN106234536A (zh) | 一种粗粮饼干 | |
| CN110876476A (zh) | 一种安神健脑清热养颜桂花藕粉冲调羹及其制备方法 | |
| KR20120057235A (ko) | 민들레 잎을 이용한 기능성 민들레 떡 및 그의 제조방법 | |
| CN104757439A (zh) | 一种豆豉姜粉及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151028 |