CN105831203A - Okra health salty bread and preparation method thereof - Google Patents
Okra health salty bread and preparation method thereof Download PDFInfo
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- CN105831203A CN105831203A CN201610365570.XA CN201610365570A CN105831203A CN 105831203 A CN105831203 A CN 105831203A CN 201610365570 A CN201610365570 A CN 201610365570A CN 105831203 A CN105831203 A CN 105831203A
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- 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
Abstract
The invention provides okra health salty bread and a preparation method thereof. The okra health salty bread is prepared from the following raw materials in parts by weight: 450 to 550 parts of high-gluten flour, 80 to 120 parts of okra pulp, 35 to 45 parts of white sugar, 4 to 6 parts of yeast, 1 to 3 parts of T-1 bread modifier, 20 to 30 parts of milk powder, 210 to 230 parts of water, 60 to 70 parts of egg liquid 15 to 25 parts of condensed milk, 35 to 45 parts of yellow butter and 6 to 9 parts of salt. By adding okras into the salty bread and optimizing a recipe of the salty bread, the health effect of the salty bread is improved and a new flavor characteristic is increased; the okras are effectively fused with self components of the salty bread, so that an original flavor of the salty bread is remained, and the flavor characteristic of the okras can also be fused very well, and furthermore, nutrients and taste are considered at the same time.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of Abelmoschus esculentus salty bread of health care and preparation method thereof.
Background technology
In west, bread is described as " food is female ", salty bread and bread can be divided into taste, bread contains the mineral such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, multiple tastes, it is easy to digest, absorb, instant, the most quite liked by people, gradually accepted by China common people.
Flos abelmoschi manihot, also known as Abelmoschus esculentus, Abelmoschus esculentus, popular name swordweed, purling eggplant, American cries its " plant gold gold autumn certain herbaceous plants with big flowers ", is hypoglycemic good medicine.Containing the trace element such as abundant vitamin A, vitamin B, vitamin C and ferrum, potassium, phosphorus, zinc, calcium, and protein content is up to 15～26%, and carbohydrate reaches 6.4%, and fat 2%, cellulose 1%, every hectogram can provide the heat of 150 kilojoules.There is enhancing physical endurance, resisting fatigue and the effect of kidney tonifying qi-restoratives.Many countries are using it as the tonic of male Yang tonifying, and " medicine " of old man's kidney tonifying qi-restoratives, the additive of coffee and succedaneum, dietary function highlights, enjoys and make a pet of.
According to Chinese dietary habit, salty bread is accepted by northern and southern, become breakfast or a requisite food of meal, salty bread is in addition to the daily demand to nutrients such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc of supplementary people, the additional nutrient increasing salty bread is worth, and becomes the new focus of Vehicles Collected from Market consumption.
Based on this, Abelmoschus esculentus is added in the preparation process of salty bread by the present invention, and Abelmoschus esculentus adds to salty bread, it is possible not only to improve the health-care effect of salty bread, new flavor characteristic can also be increased, meet the needs of different crowd, the kind of abundant salty bread product.And when adding Abelmoschus esculentus to salty bread, need the fusion considering Abelmoschus esculentus with salty bread, take into account nutrition and mouthfeel, it is therefore desirable to optimize the formula of salty bread.
Summary of the invention
It is an object of the invention to provide a kind of Abelmoschus esculentus salty bread of health care, the described Abelmoschus esculentus salty bread of health care not only has the local flavor that Abelmoschus esculentus is exclusive, and retains the due local flavor of salty bread itself well, taken into account nutrition and the mouthfeel of salty bread.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 450 ~ 550 parts, Abelmoschus esculentus meat 80 ~ 120 parts, white sugar 35 ~ 45 parts, 4 ~ 6 parts of yeast, T-1 bread improver 1 ~ 3 part, milk powder 20 ~ 30 parts, 210 ~ 230 parts of water, egg liquid 60 ~ 70 parts, condensed milk 15 ~ 25 parts, yellow butter 35 ~ 45 parts, salt 6 ~ 9 parts.
The present invention by adding in salty bread by Abelmoschus esculentus, and the formula of salty bread is optimized, not only improve the health-care effect of salty bread, increase again new flavor characteristic, simultaneously effective Abelmoschus esculentus is merged with salty bread self component, both retained the original local flavor of salty bread self, and the flavor characteristic of Abelmoschus esculentus can have been better blended into again, taken into account nutrition and mouthfeel.
Preferably, the salty bread of described Abelmoschus esculentus health care uses and includes that the raw material of following parts by weight is made: gluten flour 480 ~ 500 parts, Abelmoschus esculentus meat 100 ~ 120 parts, white sugar 40 ~ 45 parts, 4 ~ 5 parts of yeast, T-1 bread improver 1 ~ 2 part, milk powder 25 ~ 30 parts, 225 ~ 230 parts of water, egg liquid 60 ~ 70 parts, condensed milk 20 ~ 25 parts, yellow butter 40 ~ 45 parts, salt 6 ~ 8 parts.
More preferably: gluten flour 500 parts, Abelmoschus esculentus meat 100 parts, white sugar 40 parts, 5 parts of yeast, T-1 bread improver 1.5 parts, milk powder 25 parts, 225 parts of water, 60 parts of egg, condensed milk 20 parts, yellow butter 40 parts, salt 8 parts.
Preferably, ratio 1:4 ~ 6 of described Abelmoschus esculentus meat and the consumption of described gluten flour.
Typically make bread and do not put condensed milk, put condensed milk and bread can be made stiff, affect mellowness, but add condensed milk and can be obviously improved the local flavor of bread.Preferably, the 18 ~ 25:1, preferably 25:1 of the consumption of described gluten flour and described condensed milk.
It is a further object to provide the preparation method of the above-mentioned Abelmoschus esculentus salty bread of health care, it comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, and decocting in water, after 4 ~ 6 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice；
S2. stirring technique: Abelmoschus esculentus juice, condensed milk and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, T-1 bread improver, milk powder being mixed thoroughly to mix thoroughly, stir agglomerating with the speed of 300r/min, extend to gluten ninety percent with the speed stirring of 600r/min, add yellow butter, salt, then the speed stirring of 300r/min；
S3. for the first time fermentation technology: by dough relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4. moulding process: the dough after fermentation is split, shapes；
S5. second time fermentation technology: by the dough of shaping relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S6. baking process: dough is placed in baking box, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 30 ~ 40 minutes；
S7. cooling: be cooled to room temperature under room temperature.
Abelmoschus esculentus has certain astringent taste, and therefore the process that removes astringent taste of Abelmoschus esculentus is particularly significant.Abelmoschus esculentus meat is carried out decocting in water and can effectively remove its astringent taste, and the time of decocting in water is the most crucial, if the time of decocting in water is too short, then can not effectively remove astringent taste；And the overlong time of decocting in water, most of active substance inactivation of Abelmoschus esculentus, it is impossible in follow-up fermentation step, the composition with steamed bread self preferably acts on, and reduces due taste and flavor.
Sweat is the significant process that salty bread flavor material produces.Inventor finds by fermenting under conditions of being 70 ~ 75% at relative humidity, and under this fermentation condition, the composition of Abelmoschus esculentus juice and salty bread self can preferably blend.
Further, in described step S1, in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, decocting in water, after 5 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice.
Further, in described step S4, the dough fermented is twisted into cylinder, is sub-partitioned into the little dough of 60 grams, round, make dough appearance form one layer of smooth skins, stand 10 minutes.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention by adding in salty bread by Abelmoschus esculentus, and the formula of salty bread is optimized, not only improve the health-care effect of salty bread, increase again new flavor characteristic, Abelmoschus esculentus is merged by effectively with salty bread self component, both retained the original local flavor of salty bread self, and the flavor characteristic of Abelmoschus esculentus can have been better blended into again, taken into account nutrition and mouthfeel.
Detailed description of the invention
Further describe the present invention by specific examples below, it will be appreciated that specific embodiment described herein is only used for explaining the present invention, is not intended to limit the present invention, various change can be carried out in the range of right of the present invention limits.
Embodiment
1
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 450 grams, Abelmoschus esculentus meat 80 grams, white sugar 45 grams, 4 grams of yeast, T-1 bread improver 3 grams, milk powder 20 grams, 230 grams of water, egg liquid 60 grams, condensed milk 15 grams, yellow butter 35 grams, salt 6 grams.
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, and decocting in water, after 5 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice；
S2. stirring technique: Abelmoschus esculentus juice and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, bread improver, milk powder being mixed thoroughly to mix thoroughly, at a slow speed 300r/min stir 3 minutes agglomerating, quickly 600r/min stirring extends for 8 minutes to gluten ninety percent, add yellow butter, salt, then 300r/min stirs 2 minutes at a slow speed；
S3. for the first time fermentation technology: by dough relative humidity be 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4. moulding process: the dough fermented is twisted into cylinder, is sub-partitioned into the little dough of 60 grams, round, makes dough appearance form one layer of smooth skins, stands 10 minutes；
S5. second time fermentation technology: by the dough of shaping relative humidity be 75%, temperature be 35 DEG C under conditions of ferment；
S6. baking process: be placed in baking box by dough, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 35 minutes, surface becomes golden yellow；
S7. cooling: be cooled to room temperature under room temperature.
Embodiment
2
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 550 grams, Abelmoschus esculentus meat 120 grams, white sugar 35 grams, 6 grams of yeast, T-1 bread improver 1 gram, milk powder 20 grams, 210 grams of water, egg liquid 70 grams, condensed milk 25 grams, yellow butter 45 grams, salt 9 grams.
Its preparation method is same as in Example 1.
Embodiment
3
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 480 grams, Abelmoschus esculentus meat 120 grams, white sugar 40 grams, 5 grams of yeast, T-1 bread improver 2 grams, milk powder 30 grams, 230 grams of water, egg liquid 60 grams, condensed milk 25 grams, yellow butter 45 grams, salt 8 grams.
Its preparation method is same as in Example 1.
Embodiment
4
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 500 grams, Abelmoschus esculentus meat 100 grams, white sugar 40 grams, 5 grams of yeast, T-1 bread improver 1.5 grams, milk powder 25 grams, 225 grams of water, egg liquid 60 grams, condensed milk 20 grams, yellow butter 40 grams, salt 8 grams.
Its preparation method is same as in Example 1.
Embodiment
5
Component and the consumption of the steamed bread prepared by the present embodiment are the same as in Example 4, and difference is preparation method:
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, and decocting in water, after 4 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice；
S2. stirring technique: Abelmoschus esculentus juice and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, T-1 bread improver, milk powder being mixed thoroughly to mix thoroughly, at a slow speed 300r/min stir 3 minutes agglomerating, quickly 600r/min stirring extends for 8 minutes to gluten ninety percent, add yellow butter, salt, then low rate mixing 2 minutes；
S3. for the first time fermentation technology: by dough relative humidity be 70%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4. moulding process: the dough fermented is twisted into cylinder, is sub-partitioned into the little dough of 60 grams, round, makes dough appearance form one layer of smooth skins, stands 10 minutes；
S5. second time fermentation technology: by the dough of shaping relative humidity be 80%, temperature be 35 DEG C under conditions of ferment；
S6. baking process: be placed in baking box by dough, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 35 minutes, surface becomes golden yellow；
S7. cooling: be cooled to room temperature under room temperature.
Comparative example
1
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 500g, Abelmoschus esculentus meat 180g, white sugar 40 grams, 5 grams of yeast, T-1 bread improver 1.5 grams, milk powder 25 grams, 225 grams of water, egg liquid 60 grams, condensed milk 20 grams, yellow butter 40 grams, salt 8 grams.
Its preparation method is same as in Example 1.
Comparative example
2
A kind of Abelmoschus esculentus salty bread of health care, uses and includes that the raw material of following parts by weight is made: gluten flour 500 grams, Abelmoschus esculentus meat 50 grams, white sugar 40 grams, 5 grams of yeast, T-1 bread improver 1.5 grams, milk powder 25 grams, 225 grams of water, egg liquid 60 grams, yellow butter 40 grams, salt 8 grams.
Its preparation method is same as in Example 1.
Comparative example
3
Component and the consumption of the salty bread prepared by this comparative example are the same as in Example 4, and difference is preparation method,
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, squeezes the juice, filters, obtain Abelmoschus esculentus juice；
S2. stirring technique: Abelmoschus esculentus juice and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, T-1 bread improver, milk powder being mixed thoroughly to mix thoroughly, 300r/min low rate mixing 3 minutes is agglomerating, 600r/min quickly stirs 8 minutes and extends to gluten ninety percent, add yellow butter, salt, then 300r/min low rate mixing 2 minutes；
S3. for the first time fermentation technology: by dough relative humidity be 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4. moulding process: the dough fermented is twisted into cylinder, is sub-partitioned into the little dough of 60 grams, round, makes dough appearance form one layer of smooth skins, stands 10 minutes；
S5. second time fermentation technology: by the dough of shaping relative humidity be 75%, temperature be 35 DEG C under conditions of ferment；
S6. baking process: be placed in baking box by dough, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 35 minutes, surface becomes golden yellow；
S7. cooling: be cooled to room temperature under room temperature.
Comparative example
4
Component and the consumption of the salty bread prepared by this comparative example are the same as in Example 4, and difference is preparation method,
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, and decocting in water, after 5 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice；
S2. stirring technique: Abelmoschus esculentus juice and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, T-1 bread improver, milk powder being mixed thoroughly to mix thoroughly, 300r/min low rate mixing 3 minutes is agglomerating, 600r/min quickly stirs 8 minutes and extends to gluten ninety percent, add yellow butter, salt, then 300r/min low rate mixing 2 minutes；
S3. for the first time fermentation technology: by dough relative humidity be 85%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4. moulding process: the dough fermented is twisted into cylinder, is sub-partitioned into the little dough of 60 grams, round, makes dough appearance form one layer of smooth skins, stands 10 minutes；
S5. second time fermentation technology: by the dough of shaping relative humidity be 85%, temperature be 35 DEG C under conditions of ferment；
S6. baking process: be placed in baking box by dough, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 35 minutes, surface becomes golden yellow；
S7. cooling: be cooled to room temperature under room temperature.
Sensory test
Choose 50 testers, the salty bread that keeps healthy the Abelmoschus esculentus obtained by above-described embodiment and comparative example carries out mouthfeel evaluation, according to (including the degrees of coordination of the local flavor of Abelmoschus esculentus local flavor and salty bread self from Abelmoschus esculentus local flavor (taste is the strongest, whether have astringent taste), the local flavor of salty bread self and overall mouthfeel respectively, mellowness) these three aspect is evaluated, it is indicated by numerical value 0 ~ 10 point, numerical value is the highest, and its evaluation representing corresponding aspect is the best.Adding up the meansigma methods of 50 tester's scorings, its result is as shown in table 1:
Table 1
| Abelmoschus esculentus local flavor/point | The local flavor of salty bread self/point | Overall mouthfeel/point | |
| Embodiment 1 | 9 | 8 | 9 |
| Embodiment 2 | 9 | 7 | 9 |
| Embodiment 3 | 9 | 7 | 9 |
| Embodiment 4 | 8 | 8 | 8 |
| Embodiment 5 | 8 | 7 | 8 |
| Comparative example 1 | 5 | 7 | 6 |
| Comparative example 2 | 5 | 6 | 5 |
| Comparative example 3 | 4 | 6 | 5 |
| Comparative example 4 | 5 | 5 | 4 |
From the sensory evaluation analysis result of table 1, compared with reference examples 1～4, the Abelmoschus esculentus salty bread of health care that various embodiments of the present invention prepare, not only improve the health-care effect of salty bread, increase again new flavor characteristic, Abelmoschus esculentus is merged by effectively with salty bread self component, both the original local flavor of salty bread self had been retained, the flavor characteristic of Abelmoschus esculentus can be better blended into again, nutrition and mouthfeel are taken into account, abnormal smells from the patient is normal, coordinate free from extraneous odour, delicate mouthfeel, taste is soft, the sensory evaluation scores of the Abelmoschus esculentus salty bread of health care that various embodiments of the present invention prepare is in higher level；The present invention selects materials rigorous, and formula collocation is scientific and reasonable, takes into account each side requirements such as nutrition, taste, color and luster, and preparation technology is succinct, and the product special flavour prepared is unique, enjoys endless aftertastes.
Claims (7)
1. the Abelmoschus esculentus salty bread of health care, it is characterized in that, use and include that the raw material of following parts by weight is made: gluten flour 450 ~ 550 parts, Abelmoschus esculentus meat 80 ~ 120 parts, white sugar 35 ~ 45 parts, 4 ~ 6 parts of yeast, T-1 bread improver 1 ~ 3 part, milk powder 20 ~ 30 parts, 210 ~ 230 parts of water, egg liquid 60 ~ 70 parts, condensed milk 15 ~ 25 parts, yellow butter 35 ~ 45 parts, salt 6 ~ 9 parts.
The Abelmoschus esculentus the most according to claim 1 salty bread of health care, it is characterized in that, use and include that the raw material of following parts by weight is made: gluten flour 480 ~ 500 parts, Abelmoschus esculentus meat 100 ~ 120 parts, white sugar 40 ~ 45 parts, 4 ~ 5 parts of yeast, T-1 bread improver 1 ~ 2 part, milk powder 25 ~ 30 parts, 225 ~ 230 parts of water, egg liquid 60 ~ 70 parts, condensed milk 20 ~ 25 parts, yellow butter 40 ~ 45 parts, salt 6 ~ 8 parts.
Abelmoschus esculentus the most according to claim 1 keeps healthy salty bread, it is characterised in that ratio 1:4 ~ 6 of described Abelmoschus esculentus meat and the consumption of described gluten flour.
The Abelmoschus esculentus the most according to claim 1 salty bread of health care, it is characterised in that 18 ~ 25:1 of the consumption of described gluten flour and described condensed milk.
5. the preparation method of the Abelmoschus esculentus salty bread of health care described in an any one of claim 1 ~ 4, it is characterised in that comprise the following steps:
S1.
Prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, and decocting in water, after 4 ~ 6 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice；
S2.
Stirring technique: Abelmoschus esculentus juice and remaining water are put into blender, add blender after high-gluten flour, white sugar, yeast, T-1 bread improver, milk powder being mixed thoroughly to mix thoroughly, stir agglomerating with the speed of 300r/min, extend to gluten ninety percent with the speed stirring of 600r/min, add yellow butter, salt, then the speed stirring of 300r/min；
S3.
Fermentation technology for the first time: by dough relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S4.
Moulding process: the dough after fermentation is split, shapes；
S5.
Fermentation technology for the second time: by the dough of shaping relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment；
S6.
Baking process: dough is placed in baking box, face fire 200 DEG C, the fire in a stove before fuel is added 190 DEG C, baking 30 ~ 40 minutes；
S7.
Cooling: be cooled to room temperature under room temperature.
Preparation method the most according to claim 5, it is characterised in that in described step S1, in being added water by Abelmoschus esculentus meat, the 40% ~ 50% of the consumption that consumption is total water of addition water, decocting in water, after 5 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice.
Preparation method the most according to claim 5, it is characterised in that in described step S4, is twisted into cylinder by the dough fermented, and is sub-partitioned into the little dough of 60 grams, round, makes dough appearance form one layer of smooth skins, stands 10 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522986A (en) * | 2018-04-16 | 2018-09-14 | 涡阳县顶康种植专业合作社 | A kind of okra green nourishing vermicelli and its preparation process |
| CN108669170A (en) * | 2018-06-01 | 2018-10-19 | 益家元品实业（厦门）有限公司 | A kind of bread and preparation method thereof containing L-arabinose, xylan |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
-
2016
- 2016-05-27 CN CN201610365570.XA patent/CN105831203A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522986A (en) * | 2018-04-16 | 2018-09-14 | 涡阳县顶康种植专业合作社 | A kind of okra green nourishing vermicelli and its preparation process |
| CN108669170A (en) * | 2018-06-01 | 2018-10-19 | 益家元品实业（厦门）有限公司 | A kind of bread and preparation method thereof containing L-arabinose, xylan |
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Application publication date: 20160810 |
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