CN105639656A - Fruit juice lactic acid natural yeast and application thereof in puffed food - Google Patents
Fruit juice lactic acid natural yeast and application thereof in puffed food Download PDFInfo
- Publication number
- CN105639656A CN105639656A CN201511017370.7A CN201511017370A CN105639656A CN 105639656 A CN105639656 A CN 105639656A CN 201511017370 A CN201511017370 A CN 201511017370A CN 105639656 A CN105639656 A CN 105639656A
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- Prior art keywords
- lactic acid
- fruit juice
- juice lactic
- unartificial yeast
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 86
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 53
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 43
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 43
- 239000004310 lactic acid Substances 0.000 title claims abstract description 43
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000003756 stirring Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000009413 insulation Methods 0.000 claims description 22
- 238000010792 warming Methods 0.000 claims description 14
- 235000008429 bread Nutrition 0.000 claims description 12
- 235000015205 orange juice Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 240000001417 Vigna umbellata Species 0.000 claims description 8
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000000428 dust Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000011521 glass Substances 0.000 abstract 3
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 208000031361 Hiccup Diseases 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000000056 organ Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 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
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229910052701 rubidium Inorganic materials 0.000 description 1
- IGLNJRXAVVLDKE-UHFFFAOYSA-N rubidium atom Chemical compound [Rb] IGLNJRXAVVLDKE-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses fruit juice lactic acid natural yeast. The fruit juice lactic acid natural yeast is prepared by the following steps: mixing raisins, tea powder, organ juice and milk; holding the mixture in a sterilized glass bottle; adding distilled water into the glass bottle; adding maltose and stirring uniformly, sealing, heating to 34 to 38 DEG C, and preserving the temperature for 12 to 14 days; adding honey and stirring uniformly, and preserving the temperature for 5 to 7 days to obtain the fruit juice lactic acid natural yeast, wherein the glass bottle is opened and the mixture is stirred twice a day in the temperature preserving process. The invention further discloses the application of the fruit juice lactic acid natural yeast in puffed food. The fruit juice lactic acid natural yeast is stable in quality, anti-aging, long in storage life, and rich in the nutrients, such as amino acids, vitamins and minerals, which are essential for human bodies, and has a plurality of effects of appetizing, promoting digestion, relieving distension, detoxifying for detumescence, refreshing and benefiting intelligence, improving eyesight, tonifying stomach, stopping diarrhea, stopping hiccup and the like.
Description
Technical field
The present invention relates to unartificial yeast technical field, particularly relate to a kind of fruit juice lactic acid unartificial yeast and the application method in puffed food thereof.
Background technology
Puffed food is as a kind of snackfoods, and the Maillard reaction produced in puffing process turn increases the look of food, perfume (or spice), taste. Therefore, puffing technique is conducive to making delicacies out of coarse food grain, and improves Food Quality, makes food have aromatic, crisp peculiar flavour. But snackfoods taste is single at present, nutrition is single, can not meet the nutrition needs of people, often edible that human body is unfavorable.
Unartificial yeast refers to the yeast being made with some natural food materials through spontaneous fermentation. It is low to there is nutritive value in unartificial yeast domestic at present, and quality is unstable, and preservation period is shorter, and yeast easily loses activity.
Summary of the invention
Based on the technical problem that background technology exists, the present invention proposes a kind of fruit juice lactic acid unartificial yeast and the application method in puffed food thereof, steady quality, anti-ageingization and long preservative period, nutritive ingredient and other composition being rich in the needed by human such as amino acid, VITAMIN, mineral substance, has appetizing, help digestion multiple efficacies such as separating swollen, detoxify and promote the subsdence of swelling, intelligence development of refreshing oneself, bright order stomach invigorating, antidiarrheal, only belch.
A kind of fruit juice lactic acid unartificial yeast that the present invention proposes, obtain as follows: after raisin, tea dust, orange juice and milk are mixed, it is placed in the vial after sterilization, then adds distilled water, then after adding maltose stirring evenly, sealing, it is warming up to 34��38 DEG C, insulation 12��14d, then after adding honey stirring evenly, insulation 5��7d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
Preferably, the weight ratio of raisin, tea dust, orange juice and milk is 22��25:5��8:13��16:55��58.
Preferably, raisin, distilled water, maltose, honey weight ratio be 22��25:15��18:3��6:7��10.
Preferably, obtain as follows: after by weight 22��25 portions of raisin, 5��8 parts of tea dusts, 13��16 portions of orange juices and 55��58 portions of milk being mixed, it is placed in the vial after sterilization, then adds 15��18 parts of distilled water, then after adding 3��6 parts of maltose stirrings evenly, sealing, it is warming up to 34��38 DEG C, insulation 12��14d, then after adding 7��10 parts of honey stirrings evenly, insulation 5��7d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
The application method of the above-mentioned fruit juice lactic acid unartificial yeast that the present invention also proposes in puffed food, comprises the steps:
S1, ground rice, Semen Maydis powder and red bean powder being mixed, add sodium bicarbonate, white sugar, salt and fruit juice lactic acid unartificial yeast and stir after evenly, after dough integer, be warming up to 30��33 DEG C, insulation 20��22h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
Preferably, in S1, the weight ratio of ground rice, Semen Maydis powder and red bean powder is 32��35:55��58:13��16.
Preferably, the weight ratio of Semen Maydis powder and sodium bicarbonate, white sugar, salt, fruit juice lactic acid unartificial yeast is 55��58:3��6:5��8:2��5:7��10.
The present invention adopts raisin, tea dust, orange juice and milk to prepare fruit juice lactic acid unartificial yeast, wherein soluble sugar content height in orange juice, is rich in the multiple trace element that the mankind are useful, is conducive to improving the function of hemopoietic system and endocrine system; Other trace element is as with health role to cranial nerve and cardiovascular and cerebrovascular in rubidium, phosphorus, zinc etc., and the unartificial yeast nutritive value height made of this yeast juice, has certain health-care effect. The unartificial yeast steady quality that the inventive method is made, shelf time is long, not easily mouldy, and containing the nutritive ingredient of the needed by human such as abundant amino acid, VITAMIN, mineral substance and other composition, there is appetizing, help digestion and separate swollen, detoxify and promote the subsdence of swelling, intelligence development of refreshing oneself, bright order stomach invigorating, antidiarrheal, stop the multiple efficacies such as belch. The puffed food taste produced by unartificial yeast adopting the present invention to prepare is better, and nutritive value is higher, it is possible to has unartificial yeast specific food material fragrance, can also extend the optimum taste time of puffed food simultaneously.
Embodiment
Below, by specific embodiment, the technical scheme of the present invention is described in detail.
Embodiment 1
A kind of fruit juice lactic acid unartificial yeast that the present invention proposes, obtain as follows: after by weight 22 portions of raisin, 8 parts of tea dusts, 13 portions of orange juices and 58 portions of milk being mixed, it is placed in the vial after sterilization, then adds 15 parts of distilled water, then after adding 6 parts of maltose stirrings evenly, sealing, it is warming up to 34 DEG C, insulation 14d, then after adding 7 parts of honey stirrings evenly, insulation 7d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
The application method of the above-mentioned fruit juice lactic acid unartificial yeast that the present invention also proposes in puffed food, comprises the steps:
S1,32 parts of ground rice, 58 portions of Semen Maydis powder and 13 parts of red bean powders being mixed, add 6 parts of sodium bicarbonate, 5 parts of white sugar, 5 portions of salt and 7 parts of fruit juice lactic acid unartificial yeasts and stir after evenly, after dough integer, be warming up to 33 DEG C, insulation 20h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
Embodiment 2
A kind of fruit juice lactic acid unartificial yeast that the present invention proposes, obtain as follows: after by weight 25 portions of raisin, 5 parts of tea dusts, 16 portions of orange juices and 55 portions of milk being mixed, it is placed in the vial after sterilization, then adds 18 parts of distilled water, then after adding 3 parts of maltose stirrings evenly, sealing, it is warming up to 38 DEG C, insulation 12d, then after adding 10 parts of honey stirrings evenly, insulation 5d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
The application method of the above-mentioned fruit juice lactic acid unartificial yeast that the present invention also proposes in puffed food, comprises the steps:
S1,35 parts of ground rice, 55 portions of Semen Maydis powder and 16 parts of red bean powders being mixed, add 3 parts of sodium bicarbonate, 8 parts of white sugar, 2 portions of salt and 10 parts of fruit juice lactic acid unartificial yeasts and stir after evenly, after dough integer, be warming up to 30 DEG C, insulation 22h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
Embodiment 3
A kind of fruit juice lactic acid unartificial yeast that the present invention proposes, obtain as follows: after by weight 23 portions of raisin, 7 parts of tea dusts, 14 portions of orange juices and 57 portions of milk being mixed, it is placed in the vial after sterilization, then adds 16 parts of distilled water, then after adding 5 parts of maltose stirrings evenly, sealing, it is warming up to 35 DEG C, insulation 13.5d, then after adding 8 parts of honey stirrings evenly, insulation 6.5d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
The application method of the above-mentioned fruit juice lactic acid unartificial yeast that the present invention also proposes in puffed food, comprises the steps:
S1,33 parts of ground rice, 57 portions of Semen Maydis powder and 14 parts of red bean powders being mixed, add 5 parts of sodium bicarbonate, 6 parts of white sugar, 4 portions of salt and 8 parts of fruit juice lactic acid unartificial yeasts and stir after evenly, after dough integer, be warming up to 32 DEG C, insulation 20.5h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
Embodiment 4
A kind of fruit juice lactic acid unartificial yeast that the present invention proposes, obtain as follows: after by weight 24 portions of raisin, 6 parts of tea dusts, 15 portions of orange juices and 56 portions of milk being mixed, it is placed in the vial after sterilization, then adds 17 parts of distilled water, then after adding 4 parts of maltose stirrings evenly, sealing, it is warming up to 37 DEG C, insulation 12.5d, then after adding 9 parts of honey stirrings evenly, insulation 5.5d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
The application method of the above-mentioned fruit juice lactic acid unartificial yeast that the present invention also proposes in puffed food, comprises the steps:
S1,34 parts of ground rice, 56 portions of Semen Maydis powder and 15 parts of red bean powders being mixed, add 4 parts of sodium bicarbonate, 7 parts of white sugar, 3 portions of salt and 9 parts of fruit juice lactic acid unartificial yeasts and stir after evenly, after dough integer, be warming up to 31 DEG C, insulation 21.5h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
The above; it is only the present invention's preferably embodiment; but protection scope of the present invention is not limited thereto; any it is familiar with those skilled in the art in the technical scope that the present invention discloses; technical scheme and invention design thereof according to the present invention are equal to replacement or are changed, and all should be encompassed within protection scope of the present invention.
Claims (7)
1. a fruit juice lactic acid unartificial yeast, it is characterized in that, obtain as follows: after raisin, tea dust, orange juice and milk being mixed, be placed in the vial after sterilization, then distilled water is added, adding maltose again to stir after evenly, sealing, is warming up to 34��38 DEG C, insulation 12��14d, adding honey again to stir after evenly, insulation 5��7d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
2. fruit juice lactic acid unartificial yeast according to claim 1, it is characterised in that, the weight ratio of raisin, tea dust, orange juice and milk is 22��25:5��8:13��16:55��58.
3. fruit juice lactic acid unartificial yeast according to claim 1, it is characterised in that, raisin, distilled water, maltose, honey weight ratio be 22��25:15��18:3��6:7��10.
4. fruit juice lactic acid unartificial yeast according to claim 1, it is characterized in that, obtain as follows: after by weight 22��25 portions of raisin, 5��8 parts of tea dusts, 13��16 portions of orange juices and 55��58 portions of milk being mixed, it is placed in the vial after sterilization, then 15��18 parts of distilled water are added, add 3��6 portions of maltose again to stir after evenly, sealing, it is warming up to 34��38 DEG C, insulation 12��14d, adding 7��10 parts of honey again to stir after evenly, insulation 5��7d obtains fruit juice lactic acid unartificial yeast, and in insulating process, every day opens 2 times and stirs.
5. the application method of fruit juice lactic acid unartificial yeast in puffed food as claimed in claim 1, it is characterised in that, comprise the steps:
S1, ground rice, Semen Maydis powder and red bean powder being mixed, add sodium bicarbonate, white sugar, salt and fruit juice lactic acid unartificial yeast and stir after evenly, after dough integer, be warming up to 30��33 DEG C, insulation 20��22h obtains bread dough;
S2, undertaken bread dough expanded obtaining puffed food.
6. the application method of fruit juice lactic acid unartificial yeast in puffed food according to claim 5, it is characterised in that, in S1, the weight ratio of ground rice, Semen Maydis powder and red bean powder is 32��35:55��58:13��16.
7. the application method of fruit juice lactic acid unartificial yeast in puffed food according to claim 5, it is characterised in that, the weight ratio of Semen Maydis powder and sodium bicarbonate, white sugar, salt, fruit juice lactic acid unartificial yeast is 55��58:3��6:5��8:2��5:7��10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511017370.7A CN105639656A (en) | 2015-12-29 | 2015-12-29 | Fruit juice lactic acid natural yeast and application thereof in puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511017370.7A CN105639656A (en) | 2015-12-29 | 2015-12-29 | Fruit juice lactic acid natural yeast and application thereof in puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639656A true CN105639656A (en) | 2016-06-08 |
Family
ID=56477355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511017370.7A Pending CN105639656A (en) | 2015-12-29 | 2015-12-29 | Fruit juice lactic acid natural yeast and application thereof in puffed food |
Country Status (1)
| Country | Link |
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| CN (1) | CN105639656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673746A (en) * | 2018-12-13 | 2019-04-26 | 贾文斌 | A kind of stomach invigorating, stomach nourishing health product and preparation method thereof |
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|---|---|---|---|---|
| FR2025346A5 (en) * | 1969-10-31 | 1970-09-04 | Tardy Gilbert | Preparing rice bleread |
| JPH0195722A (en) * | 1987-10-08 | 1989-04-13 | Rikiichi Kizawa | Method for manufacturing apple seed for breads and confectioneries |
| JP2001211815A (en) * | 2000-01-31 | 2001-08-07 | Bourbon Corp | Method of producing baked confectionery |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN104413109A (en) * | 2013-09-06 | 2015-03-18 | 青岛道合生物科技有限公司 | Enteromorpha and longan bread |
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
-
2015
- 2015-12-29 CN CN201511017370.7A patent/CN105639656A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2025346A5 (en) * | 1969-10-31 | 1970-09-04 | Tardy Gilbert | Preparing rice bleread |
| JPH0195722A (en) * | 1987-10-08 | 1989-04-13 | Rikiichi Kizawa | Method for manufacturing apple seed for breads and confectioneries |
| JP2001211815A (en) * | 2000-01-31 | 2001-08-07 | Bourbon Corp | Method of producing baked confectionery |
| CN104413109A (en) * | 2013-09-06 | 2015-03-18 | 青岛道合生物科技有限公司 | Enteromorpha and longan bread |
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
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| Title |
|---|
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| CN109673746A (en) * | 2018-12-13 | 2019-04-26 | 贾文斌 | A kind of stomach invigorating, stomach nourishing health product and preparation method thereof |
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Address after: 362700 Quanzhou, Shishi Yongning Town, the ancient road, No. 137, No. Applicant after: Fujian North Food Co., Ltd. Address before: Kim Dai Yongning Town Shishi village in Quanzhou City, Fujian province 362700 Applicant before: SHISHI BEIJI FOODS CO., LTD. |
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| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |
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| RJ01 | Rejection of invention patent application after publication |