CN105309569A - Stomach-invigorating dietary fiber biscuits and making method thereof - Google Patents
Stomach-invigorating dietary fiber biscuits and making method thereof Download PDFInfo
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- CN105309569A CN105309569A CN201510748100.7A CN201510748100A CN105309569A CN 105309569 A CN105309569 A CN 105309569A CN 201510748100 A CN201510748100 A CN 201510748100A CN 105309569 A CN105309569 A CN 105309569A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 23
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000219357 Cactaceae Species 0.000 claims abstract description 13
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 239000000835 fiber Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims abstract description 8
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 5
- 210000002784 stomach Anatomy 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 241000735527 Eupatorium Species 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 208000019902 chronic diarrheal disease Diseases 0.000 abstract description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 241000308663 Eupatorium fortunei Species 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 206010008631 Cholera Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses stomach-invigorating dietary fiber biscuits. The stomach-invigorating dietary fiber biscuits are made from, by weight, 500-520 parts of flour, 40 parts of starch, 0.9-1 part of lemon grass, 1-1.1 parts of bay leaves, 0.8-0.9 part of emblic leafflower fruits, 1-1.2 parts of eupatorium fortunei, 20-22 parts of cactus, 25-28 parts of buckwheat kernels, 25-28 parts of lily buds, 25-30 parts of pork tripe, 25-28 parts of bananas, 3-4 parts of salt, 40-45 parts of soybean fiber powder, 3-4 parts of baking soda, 4-5 parts of ammonium bicarbonate, 1.5-2 parts of citric acid, 1.5-2 parts of active dry yeast, 1-2 parts of sucrose fatty acid ester, an appropriate amount of pentosanase and an appropriate amount of neutral protease. The biscuits are delicious and tasty and are fragrant in the mouth, and the added buckwheat kernels have the effects of appetizing, relaxing intestines, descending qi, removing food retention, treating twisted intestinal fever, eliminating gastrointestinal stagnation and treating chronic diarrhea.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of stomach invigorating dietary-fiber biscuit and preparation method thereof.
Background technology
China's bakery industry drinks name growth in the living standard along with the further growth of economy, and west food, pouring in of raw material and production technology, the trend of fast development is presented from 20 end of the centurys, China's biscuit industry belongs to a branch trade of food manufacturing industry, keep the fast-developing impetus in recent years always, but the quality problems of ubiquity biscuit in actual production process: surface blistering, coarse injustice, failure by rupture, mouthfeel is hard, not soft or taste bad will, the problems such as color and luster is bad, especially a large amount of reports is had to the research of dietary-fiber biscuit, in the dietary-fiber biscuit development that these were reported, due to the rheological properties being degrading dough that fibre and soya powder is serious, the quality of the production technology of the production of dietary-fiber biscuit especially sugarless products being drunk to product brings very adverse influence.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of stomach invigorating dietary-fiber biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of stomach invigorating dietary-fiber biscuit, be made up of following raw material:
Flour 500-520, starch 40, lemon grass (Cymbopogon citratus) 0.9-1, basyleave 1-1.1, emblic 0.8-0.9, eupatorium 1-1.2, cactus 20-22, shelled buckwheat 25-28, day lily 25-28, pork tripe 25-30, banana 25-28, salt 3-4, fibre and soya powder 40-45, sodium bicarbonate 3-4, carbonic hydroammonium 4-5, citric acid 1.5-2, active dry yeast 1.5-2, sucrose fatty acid ester 1-2, pentosanase is appropriate, neutral proteinase is appropriate.
The preparation method of described a kind of stomach invigorating dietary-fiber biscuit, comprises the following steps:
(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28-32 DEG C of bottom fermentation 4-6h;
(2) lemon grass (Cymbopogon citratus), basyleave, emblic, eupatorium are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) shelled buckwheat is entered pot dry fry fragrant after take out and grind to obtain buckwheat, get cactus deburring and clean out rear chopping and mash cactus mud is for subsequent use; Food steamer boiling 40-45min is entered after cactus mud is coated on pork tripe surface,
(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, fully rub roll-in rear surface and evenly spread pork tripe gruel, sprinkle banana and day lily end, spray herb liquid, then after turning up roll-in once, rolling cut is shaping for subsequent use;
(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.
Advantage of the present invention is:
The amount of the fibre and soya powder that biscuit of the present invention adds can to suffering from diabetes, colorectal cancer, the crowd of the diseases such as obesity produces positive effect, the pentosanase added and neutral proteinase solve sugar-free soybean dietary fiber and occur dough preparing overlong time to some extent to the deterioration of dough rheological characteristics, baking time is long, product is easy to the technical barrier occurring that surperficial burned inside is underdone, the half fermentation method biscuit producing process utilizing biological leavening agent and chemistry leavening agent to combine, combine the advantage of traditional several biscuit producing process, citric acid is utilized to make dietary alkali can produce strong reaction in time when meeting acid and being heated, accelerate the generation of CO2 gas, leavening effect is better, the flow process with traditional technique simplified in comparison, shorten the production cycle, save ample resources, obtained biscuit is well arranged, structure is fine and smooth, mouthfeel is loose, and there is the flavour of fermented product, biscuit of the present invention is tasty, entrance giving off a strong fragrance, the shelled buckwheat wherein added has the wide intestines of appetizing, lower gas disappears long-pending, control dry cholera, stomach stagnates, effect of chronic diarrhea, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is spleen-and-stomach-invigorating, diuresis is detoxified, skin care, the wide intestines of sending down abnormally ascending, effect of clearing heat and promoting diuresis.
Detailed description of the invention
A kind of stomach invigorating dietary-fiber biscuit, be made up of following weight portion (kilogram) raw material:
Flour 500, starch 40, lemon grass (Cymbopogon citratus) 0.9, basyleave 1, emblic 0.8, eupatorium 1, cactus 20, shelled buckwheat 25, day lily 25, pork tripe 25, banana 25, salt 3, fibre and soya powder 40, sodium bicarbonate 3, carbonic hydroammonium 4, citric acid 1.5, active dry yeast 1.5, sucrose fatty acid ester 1, pentosanase is appropriate, neutral proteinase is appropriate.
The preparation method of described a kind of stomach invigorating dietary-fiber biscuit, comprises the following steps:
(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28 DEG C of bottom fermentation 4h;
(2) lemon grass (Cymbopogon citratus), basyleave, emblic, eupatorium are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(3) shelled buckwheat is entered pot dry fry fragrant after take out and grind to obtain buckwheat, get cactus deburring and clean out rear chopping and mash cactus mud is for subsequent use; Food steamer boiling 40min is entered after cactus mud is coated on pork tripe surface,
(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, fully rub roll-in rear surface and evenly spread pork tripe gruel, sprinkle banana and day lily end, spray herb liquid, then after turning up roll-in once, rolling cut is shaping for subsequent use;
(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.
Claims (2)
1. a stomach invigorating dietary-fiber biscuit, is characterized in that being made up of following raw material:
Flour 500-520, starch 40, lemon grass (Cymbopogon citratus) 0.9-1, basyleave 1-1.1, emblic 0.8-0.9, eupatorium 1-1.2, cactus 20-22, shelled buckwheat 25-28, day lily 25-28, pork tripe 25-30, banana 25-28, salt 3-4, fibre and soya powder 40-45, sodium bicarbonate 3-4, carbonic hydroammonium 4-5, citric acid 1.5-2, active dry yeast 1.5-2, sucrose fatty acid ester 1-2, pentosanase is appropriate, neutral proteinase is appropriate.
2. the preparation method of a kind of stomach invigorating dietary-fiber biscuit according to claim 1, is characterized in that comprising the following steps:
(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28-32 DEG C of bottom fermentation 4-6h;
(2) lemon grass (Cymbopogon citratus), basyleave, emblic, eupatorium are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) shelled buckwheat is entered pot dry fry fragrant after take out and grind to obtain buckwheat, get cactus deburring and clean out rear chopping and mash cactus mud is for subsequent use; Food steamer boiling 40-45min is entered after cactus mud is coated on pork tripe surface,
(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, fully rub roll-in rear surface and evenly spread pork tripe gruel, sprinkle banana and day lily end, spray herb liquid, then after turning up roll-in once, rolling cut is shaping for subsequent use;
(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748100.7A CN105309569A (en) | 2015-11-06 | 2015-11-06 | Stomach-invigorating dietary fiber biscuits and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748100.7A CN105309569A (en) | 2015-11-06 | 2015-11-06 | Stomach-invigorating dietary fiber biscuits and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105309569A true CN105309569A (en) | 2016-02-10 |
Family
ID=55238668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510748100.7A Withdrawn CN105309569A (en) | 2015-11-06 | 2015-11-06 | Stomach-invigorating dietary fiber biscuits and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105309569A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875726A (en) * | 2016-06-29 | 2016-08-24 | 佛山市高明区乐愿食品有限公司 | Bread with lemon tea aroma and preparation method of bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586222A (en) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | Diet fiber fat reducing biscuit and its processing method |
| CN103651702A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chamomile high-fiber biscuit |
| CN104161091A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Melissa biscuit for nourishing liver and removing toxicity |
-
2015
- 2015-11-06 CN CN201510748100.7A patent/CN105309569A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586222A (en) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | Diet fiber fat reducing biscuit and its processing method |
| CN103651702A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chamomile high-fiber biscuit |
| CN104161091A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Melissa biscuit for nourishing liver and removing toxicity |
Non-Patent Citations (2)
| Title |
|---|
| 陆晓滨等: "复合酶对无糖大豆纤维饼干生产工艺的影响", 《食品工业科技》 * |
| 齐兵建等: "《小麦粉品质改良与专用粉生产》", 30 September 2000, 中国商业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875726A (en) * | 2016-06-29 | 2016-08-24 | 佛山市高明区乐愿食品有限公司 | Bread with lemon tea aroma and preparation method of bread |
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Application publication date: 20160210 |