CN105494576A - Nutrient intelligence promoting biscuits for pupils to eat - Google Patents

Nutrient intelligence promoting biscuits for pupils to eat Download PDF

Info

Publication number
CN105494576A
CN105494576A CN201610018135.XA CN201610018135A CN105494576A CN 105494576 A CN105494576 A CN 105494576A CN 201610018135 A CN201610018135 A CN 201610018135A CN 105494576 A CN105494576 A CN 105494576A
Authority
CN
China
Prior art keywords
powder
temperature
egg
tomato
flour
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
Application number
CN201610018135.XA
Other languages
Chinese (zh)
Inventor
张强
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd
Original Assignee
ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd filed Critical ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd
Priority to CN201610018135.XA priority Critical patent/CN105494576A/en
Publication of CN105494576A publication Critical patent/CN105494576A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/364Nuts, e.g. cocoa
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots

Abstract

Nutrient intelligence promoting biscuits for pupils to eat are characterized by being prepared from, by weight, 100 g of flour, 40 g of white granulated sugar, 25 g of milk powder, 100 g of eggs, 20 g of carrot powder, 10 g of walnut kernels, 25 g of vegetable oil, 10 g of fish roe meal, 5 g of corn dietary fibers, 5 g of chestnut powder, 10 g of pigskin meal, 3 g of honeysuckle powder, 2.5 g of cooked rice flour, 3 g of tomato powder and 1 g of fried white mushroom powder. The biscuits are rich in nutrition, free of substances harmful to health and growth of children, simple in preparation process, low in cost, and rich in various microelements necessary for children, and the raw materials are wide in source.

Description

The nutrition intelligent promoting biscuit that pupil eats
Technical field
The present invention relates to food technology field, be specifically related to the nutrition intelligent promoting biscuit that a kind of pupil eats.
Background technology
Primary school age children are on the basis of growing infancy, and health continued growth is grown, and health various functions is also in constantly differentiation, enhancing.Metabolism is vigorous, and assimilation is greater than dissimilation, need absorb more multiple nutrient quality guarantee card normal growth needs from the external world.(protein forms and repairs systemic material, and pupil grows, required more protein.Fat is the main component forming cell, supplies required aliphatic acid.)
Primary school period is also the critical period of intelligence development, and needing provides the nutriment promoting intelligence development; Be conducive to the nutritional labeling of eye development simultaneously, promote visual development, alleviating asthenopia.
Biscuit in the market does not carry out drawing class to it, the biscuit that pupil eats is the same with the biscuit of adult or other classifications, not at the enterprising Row sum-equal matrix of nutritional labeling, do not have to be configured for the nutrient required for pupil specially, the needs that pupil grows cannot be met.
Summary of the invention
Technical problem to be solved by this invention is to provide one to be of high nutritive value, the nutrition intelligent promoting biscuit that the pupil of edible safety eats.
Technical problem to be solved by this invention realizes by the following technical solutions:
The nutrition intelligent promoting biscuit that pupil eats, is made up of the component of following weight: flour 100g, white granulated sugar 40g, milk powder 25g, egg 100g, carrot meal 20g, walnut kernel 10g, vegetable oil 25g, roe powder 10g, corn dietary fiber 5g, rice-chestnut powder 5g, pigskin powder 10g, Honeysuckle Flower 3g, cake powder 2.5g, tomato powder 3g, stir-fry white mushroom powder 1g;
The processing method of above-mentioned cake powder is: get the glutinous rice flour 50g dried, add durian powder 1g, rich selenium matcha powder 4g, analysis for soybean powder 5g, sesame 5g, gingili leaf powder 5g, jujube core powder 5g, purple perilla seed powder 5g, purple sweet potato powder 5g, pollen powder of sweet osmanthus 3g, peptide salt 2g, alkalize cocoa 1g and waxberry powder 2g, stir, namely obtain cake powder;
The processing method of above-mentioned tomato powder is: after being cleaned by new fresh tomato, belt leather feeding juice extractor is squeezed the juice, leave and take juice, the ratio of juice and water 1:2 is by volume diluted, Centrafugal spray drying tower is adopted to carry out spraying dry, drying tower EAT is 150 DEG C, leaving air temp is 100 DEG C, collects dry thing and is instant tomato powder; This tomato powder smooth in taste, nutritional labeling is not lost, and has health-care efficacy simultaneously, also has and increases fresh function, have good opsonic action to children's health.
The preparation method of above-mentioned biscuit is as follows:
1) select materials and weigh: according to mass production capabilities, respectively flour, white granulated sugar, milk powder, egg, carrot meal, walnut kernel, vegetable oil, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are weighed;
2) respectively according to Condition for expansion: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, flour, milk powder, carrot meal, walnut kernel, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are carried out expanding treatment, activates whole effective ingredients of material;
3) egg is put in bowl, dismiss with egg-whisk, divide in the process of dismissing and add white granulated sugar three times, until mention egg-whisk, upright wedge angle can be pulled out and namely obtain egg liquid;
4) raw material of expanded mistake is sieved in egg liquid according to rational compatibility share, then puts into vegetable oil, with scraper mixing, put into oven cooking cycle shaping;
Baking temperature requires: the face fire temperature 140-180 DEG C of the first warm area, the fire in a stove before fuel is added is 150-280 DEG C, toast 2 minutes, the face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C, toast 2 minutes, face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone, toast 2 minutes, bottom surface, four-temperature region fire temperature, at 160-200 DEG C, is toasted 2 minutes;
5) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing about 30-50 DEG C, cool and namely pack warehouse-in in 6-12 minute, enter sales section.
Raw material is introduced:
Flour provides basic nutrition demand; White granulated sugar provides carbohydrate; Milk powder provides fat and protein; Egg provides protein, vitamin; Carrot meal provides vitamin A, alleviating asthenopia; Walnut kernel improves mouthfeel, promotes intelligence; Vegetable oil provides fat.
1, carrot
The main nutritional labeling of carrot is carotenoid, it comprises the multiple carrotene such as beta carotene, alpha-carotene, lutern, what wherein content was high, the most well-known is beta carotene, account for 80% of carrotene, every 100g (ripe) carrot is containing beta carotene 9800 μ g; Every 100g (life) carrot, containing beta carotene 4130 μ g, exceeds 30 ~ 40 times than ternip and other various vegetables.
Carrot contains the compositions such as abundant carbohydrate, protein, fat, cellulose, multivitamin, various inorganic salts, trace element and more than 10 kind of enzyme, Oilgosaccharkdes, nucleic acid substances, mustard oil, umbelliferone, caffeic acid, chlorogenic acid, gallic acid, containing abundant pectic acid fat in carrot cell wall.
Function
(1) enhancing development, vision protection, maintains skin health
(2) cancer-resisting, reduces chemotherapy toxic side effect
(3) immunity of organisms is improved, protection intestinal microecology
(4) improve a poor appetite, promote digestion
2, walnut kernel
Every 100g walnut kernel contains high-quality fat 63.00 ~ 70.00g, protein 14.60 ~ 19.00g, carbohydrate 5.40 ~ 10.00g, phosphorus 280.00mg, calcium 85.00mg, iron 2.60mg, potassium 3.00mg, vitamin A 0.36mg, vitaminB10 .26mg, vitamin B2 0.15mg, nicotinic acid 1.00mg, riboflavin 0.11mg, niacin 1.00mg, thiamine 0.17mg, also containing a small amount of minerals and vitamins such as selenium, manganese, chromium E, vitamin K etc., containing abundant lecithin.18 seed amino acid A wide selection of colours and designs in walnut kernel, and the content of 8 kinds of essential amino acids is reasonable, particularly 8 kinds of human bodies such as lysine, tryptophan can not the essential amino acids content that obtains from diet of self synthesis and needing relatively high.
Function:
(1) can brain healthy, stimulate circulation.
(2) to the benefit of skeletal system: the natural in walnut and omega-fatty acid contribute to human body to the absorption of mineral matter as calcium, phosphorus, zinc etc., can promote bone growth.
(3) digestive system function is improved: containing Multiple components such as liposoluble vitamin and polyphenoils such as a large amount of polyunsaturated fatty acids, abundant vitamin A. D. E, F, K and carrotene in walnut, and not containing cholesterol, thus human consumption's absorptivity is high.
The invention has the beneficial effects as follows: the present invention is nutritious, not containing the material be harmful to children's health and growth, and raw material sources are extensive, and preparation technology is simple, with low cost, is added with and is rich in the required trace element of multiple children.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
The nutrition intelligent promoting biscuit that pupil eats, is made up of the component of following weight: flour 100g, white granulated sugar 40g, milk powder 25g, egg 100g, carrot meal 20g, walnut kernel 10g, vegetable oil 25g, roe powder 10g, corn dietary fiber 5g, rice-chestnut powder 5g, pigskin powder 10g, Honeysuckle Flower 3g, cake powder 2.5g, tomato powder 3g, stir-fry white mushroom powder 1g;
The processing method of above-mentioned cake powder is: get the glutinous rice flour 50g dried, add durian powder 1g, rich selenium matcha powder 4g, analysis for soybean powder 5g, sesame 5g, gingili leaf powder 5g, jujube core powder 5g, purple perilla seed powder 5g, purple sweet potato powder 5g, pollen powder of sweet osmanthus 3g, peptide salt 2g, alkalize cocoa 1g and waxberry powder 2g, stir, namely obtain cake powder;
The processing method of above-mentioned tomato powder is: after being cleaned by new fresh tomato, belt leather feeding juice extractor is squeezed the juice, leave and take juice, the ratio of juice and water 1:2 is by volume diluted, Centrafugal spray drying tower is adopted to carry out spraying dry, drying tower EAT is 150 DEG C, leaving air temp is 100 DEG C, collects dry thing and is instant tomato powder; This tomato powder smooth in taste, nutritional labeling is not lost, and has health-care efficacy simultaneously, also has and increases fresh function, have good opsonic action to children's health.
The preparation method of above-mentioned biscuit is as follows:
1) select materials and weigh: according to mass production capabilities, respectively flour, white granulated sugar, milk powder, egg, carrot meal, walnut kernel, vegetable oil, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are weighed;
2) respectively according to Condition for expansion: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, flour, milk powder, carrot meal, walnut kernel, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are carried out expanding treatment, activates whole effective ingredients of material;
3) egg is put in bowl, dismiss with egg-whisk, divide in the process of dismissing and add white granulated sugar three times, until mention egg-whisk, upright wedge angle can be pulled out and namely obtain egg liquid;
4) raw material of expanded mistake is sieved in egg liquid according to rational compatibility share, then puts into vegetable oil, with scraper mixing, put into oven cooking cycle shaping;
Baking temperature requires: the face fire temperature 140-180 DEG C of the first warm area, the fire in a stove before fuel is added is 150-280 DEG C, toast 2 minutes, the face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C, toast 2 minutes, face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone, toast 2 minutes, bottom surface, four-temperature region fire temperature, at 160-200 DEG C, is toasted 2 minutes;
5) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing about 30-50 DEG C, cool and namely pack warehouse-in in 6-12 minute, enter sales section.
Embodiment 2
The nutrition intelligent promoting biscuit that pupil eats, is made up of the component of following weight: flour 100g, white granulated sugar 40g, milk powder 25g, egg 100g, carrot meal 20g, walnut kernel 10g, vegetable oil 25g, roe powder 10g, corn dietary fiber 5g, rice-chestnut powder 5g, pigskin powder 10g, Honeysuckle Flower 3g, cake powder 2.5g, tomato powder 3g, stir-fry white mushroom powder 1g;
The processing method of above-mentioned cake powder is: get the glutinous rice flour 50g dried, add durian powder 1g, rich selenium matcha powder 4g, analysis for soybean powder 5g, sesame 5g, gingili leaf powder 5g, jujube core powder 5g, purple perilla seed powder 5g, purple sweet potato powder 5g, pollen powder of sweet osmanthus 3g, peptide salt 2g, alkalize cocoa 1g and waxberry powder 2g, stir, namely obtain cake powder;
The processing method of above-mentioned tomato powder is: after being cleaned by new fresh tomato, belt leather feeding juice extractor is squeezed the juice, leave and take juice, the ratio of juice and water 1:2 is by volume diluted, Centrafugal spray drying tower is adopted to carry out spraying dry, drying tower EAT is 150 DEG C, leaving air temp is 100 DEG C, collects dry thing and is instant tomato powder; This tomato powder smooth in taste, nutritional labeling is not lost, and has health-care efficacy simultaneously, also has and increases fresh function, have good opsonic action to children's health.
The preparation method of above-mentioned biscuit is as follows:
1) select materials and weigh: according to mass production capabilities, respectively flour, white granulated sugar, milk powder, egg, carrot meal, walnut kernel, vegetable oil, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are weighed;
2) respectively according to Condition for expansion: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, flour, milk powder, carrot meal, walnut kernel, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are carried out expanding treatment, activates whole effective ingredients of material;
3) egg is put in bowl, dismiss with egg-whisk, divide in the process of dismissing and add white granulated sugar three times, until mention egg-whisk, upright wedge angle can be pulled out and namely obtain egg liquid;
4) raw material of expanded mistake is sieved in egg liquid according to rational compatibility share, then puts into vegetable oil, with scraper mixing, put into oven cooking cycle shaping;
Baking temperature requires: the face fire temperature 140-180 DEG C of the first warm area, the fire in a stove before fuel is added is 150-280 DEG C, toast 2 minutes, the face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C, toast 2 minutes, face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone, toast 2 minutes, bottom surface, four-temperature region fire temperature, at 160-200 DEG C, is toasted 2 minutes;
5) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing about 30-50 DEG C, cool and namely pack warehouse-in in 6-12 minute, enter sales section.
Above-mentioned peptide salt be by following weight percentage raw material make:
The preparation method of above-mentioned peptide salt is as follows,
1) sodium chloride, potassium chloride, flavor peptide, yeast extract, sodium glutamate, ornithine and chicken extract are carried out raw material examination by said ratio;
2) by sodium chloride, potassium chloride, yeast extract, sodium glutamate, ornithine and chicken extract, be dissolved in deionized water, be warming up to 85 DEG C, be stirred to the rotating speed of 300r/min and dissolve completely, be mixed with the solution that dry matter weight concentration is 35%-45%;
3) treat that solution is cooled to 40 DEG C, under the rotating speed of 300r/min stirs, add flavor peptide, after stirring 10 minutes with the rotating speed of 300r/min, adopt Centrafugal spray drying tower to carry out spraying dry immediately, make its crystallization, drying tower EAT is 145-155 DEG C, leaving air temp is 95-105 DEG C, obtains grain products;
4) above-mentioned grain products is carried out dry sterilization, the moisture of products obtained therefrom is below 0.5%;
5) screen above-mentioned dried grain products, particle size range, at 80-150 μm, is packed after cooling;
6) carry out metal detection, then case into warehouse for finished product.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (2)

1. the nutrition intelligent promoting biscuit that eats of a pupil, it is characterized in that, be made up of the component of following weight: flour 100g, white granulated sugar 40g, milk powder 25g, egg 100g, carrot meal 20g, walnut kernel 10g, vegetable oil 25g, roe powder 10g, corn dietary fiber 5g, rice-chestnut powder 5g, pigskin powder 10g, Honeysuckle Flower 3g, cake powder 2.5g, tomato powder 3g, stir-fry white mushroom powder 1g;
The processing method of above-mentioned cake powder is: get the glutinous rice flour 50g dried, add durian powder 1g, rich selenium matcha powder 4g, analysis for soybean powder 5g, sesame 5g, gingili leaf powder 5g, jujube core powder 5g, purple perilla seed powder 5g, purple sweet potato powder 5g, pollen powder of sweet osmanthus 3g, peptide salt 2g, alkalize cocoa 1g and waxberry powder 2g, stir, namely obtain cake powder;
The processing method of above-mentioned tomato powder is: after being cleaned by new fresh tomato, belt leather feeding juice extractor is squeezed the juice, leave and take juice, the ratio of juice and water 1:2 is by volume diluted, Centrafugal spray drying tower is adopted to carry out spraying dry, drying tower EAT is 150 DEG C, leaving air temp is 100 DEG C, collects dry thing and is tomato powder.
2. prepare a method for biscuit described in claim 1, it is characterized in that, step is as follows:
1) select materials and weigh: according to mass production capabilities, respectively flour, white granulated sugar, milk powder, egg, carrot meal, walnut kernel, vegetable oil, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder are weighed;
2) respectively according to Condition for expansion: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, carries out expanding treatment by flour, milk powder, carrot meal, walnut kernel, roe powder, corn dietary fiber, rice-chestnut powder, pigskin powder, Honeysuckle Flower, cake powder, tomato powder and stir-fry white mushroom powder;
3) egg is put in bowl, dismiss with egg-whisk, divide in the process of dismissing and add white granulated sugar three times, until mention egg-whisk, upright wedge angle can be pulled out and namely obtain egg liquid;
4) raw material of expanded mistake is sieved in egg liquid according to rational compatibility share, then puts into vegetable oil, with scraper mixing, put into oven cooking cycle shaping;
Baking temperature requires: the face fire temperature 140-180 DEG C of the first warm area, the fire in a stove before fuel is added is 150-280 DEG C, toast 2 minutes, the face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C, toast 2 minutes, face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone, toast 2 minutes, bottom surface, four-temperature region fire temperature, at 160-200 DEG C, is toasted 2 minutes;
5) cool: 30-50 DEG C in the cooling tank being equipped with ultraviolet illumination sterilizing, cools and namely pack warehouse-in in 6-12 minute, enter sales section.
CN201610018135.XA 2016-01-08 2016-01-08 Nutrient intelligence promoting biscuits for pupils to eat Pending CN105494576A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610018135.XA CN105494576A (en) 2016-01-08 2016-01-08 Nutrient intelligence promoting biscuits for pupils to eat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610018135.XA CN105494576A (en) 2016-01-08 2016-01-08 Nutrient intelligence promoting biscuits for pupils to eat

Publications (1)

Publication Number Publication Date
CN105494576A true CN105494576A (en) 2016-04-20

Family

ID=55703189

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610018135.XA Pending CN105494576A (en) 2016-01-08 2016-01-08 Nutrient intelligence promoting biscuits for pupils to eat

Country Status (1)

Country Link
CN (1) CN105494576A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107668135A (en) * 2017-12-07 2018-02-09 阜阳市平衡医疗保健器械有限公司 A kind of child nutrition vegetable biscuit and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422183A (en) * 2007-10-29 2009-05-06 高淑春 Vegetable biscuit
CN102578194A (en) * 2012-03-28 2012-07-18 常熟市汇康食品厂 Edible biscuits for students
CN103719221A (en) * 2013-12-31 2014-04-16 湖北省农业科学院农产品加工与核农技术研究所 Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals
CN104054782A (en) * 2014-05-29 2014-09-24 邹峰 Grape pip Chinese chestnut biscuit and preparation method thereof
CN104146042A (en) * 2014-09-09 2014-11-19 于希萌 Biscuit with purple sweet potatoes, bananas and durians
CN104397121A (en) * 2014-11-22 2015-03-11 青岛高哲思服饰有限公司 Cookies for students and preparation method of cookies for students

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422183A (en) * 2007-10-29 2009-05-06 高淑春 Vegetable biscuit
CN102578194A (en) * 2012-03-28 2012-07-18 常熟市汇康食品厂 Edible biscuits for students
CN103719221A (en) * 2013-12-31 2014-04-16 湖北省农业科学院农产品加工与核农技术研究所 Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals
CN104054782A (en) * 2014-05-29 2014-09-24 邹峰 Grape pip Chinese chestnut biscuit and preparation method thereof
CN104146042A (en) * 2014-09-09 2014-11-19 于希萌 Biscuit with purple sweet potatoes, bananas and durians
CN104397121A (en) * 2014-11-22 2015-03-11 青岛高哲思服饰有限公司 Cookies for students and preparation method of cookies for students

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107668135A (en) * 2017-12-07 2018-02-09 阜阳市平衡医疗保健器械有限公司 A kind of child nutrition vegetable biscuit and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102578194B (en) Edible biscuits for students
CN101455386B (en) Nutrient food and preparation method thereof
CN102578591A (en) Vegetarian food and preparation method thereof
CN105494577A (en) Nutrient easy-to-digest biscuits for preschoolers to eat
CN101828678B (en) Highland barley-sesame paste and preparation method thereof
CN105613671A (en) Full nutritional compressed biscuit using chenopodium quinoa as raw materials and processing method thereof
CN102696977A (en) Healthcare nutritive rice containing sweet potatoes and method for preparing same
CN104146221A (en) Vegetarian diet
CN105145738A (en) Nutritive biscuit for pregnant women and method for making same
CN102771708A (en) Mixed bean fine dried noodles and preparation method thereof
CN105494576A (en) Nutrient intelligence promoting biscuits for pupils to eat
CN102940278A (en) Crispy egg sausage and preparation method thereof
Edima-Nyah et al. Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (Zea mays), Soybean (Glycine max) and Unripe Banana (Musa sapientum)
CN101822377B (en) Jujube fruit healthcare food and processing method thereof
CN103584189A (en) Preparation method of multi-taste walnut kernels
CN101697817A (en) Fish paste
CN110179118A (en) A kind of sunflower seeds nutrient blend oil microcapsules and preparation method thereof suitable for infant
CN1045155C (en) Black chicken eight treasures rice
CN110301623A (en) A kind of instant tomato paste product and preparation method thereof rich in lycopene
CN110122744A (en) A kind of quinoa nutrient powder and preparation method thereof
CN105685446A (en) Catfish feed rich in zinc and organic selenium and preparation method thereof
CN104256179A (en) Weight gaining feed for peacock
Jan et al. Preparation of nutri bar for lactating women
CN101904496B (en) Nutrient breakfast containing bulbil and wheat germ and preparation method thereof
CN103494049A (en) Composite banana sauce and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination