CN105831593A - Wheat bran rice cake and preparation method thereof - Google Patents
Wheat bran rice cake and preparation method thereof Download PDFInfo
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- CN105831593A CN105831593A CN201610191720.XA CN201610191720A CN105831593A CN 105831593 A CN105831593 A CN 105831593A CN 201610191720 A CN201610191720 A CN 201610191720A CN 105831593 A CN105831593 A CN 105831593A
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- -1 Sucrose fatty acid ester Chemical class 0.000 claims abstract description 20
- 239000001103 potassium chloride Substances 0.000 claims abstract description 11
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- 239000002994 raw material Substances 0.000 claims abstract description 8
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a wheat bran rice cake and a preparation method thereof. The wheat bran rice cake is characterized by being prepared from the following raw materials in parts by weight: 10-15 parts of wheat bran, 85-90 parts of glutinous rice flour, 10-20 parts of white granulated sugar, 1.6-2.0 parts of an emulsification enhancer and 60-70 parts of water. A low-temperature and hot-air drying technology is used to remove parts of water content in the wheat bran and the dried wheat bran is ground into a size of 50 [mu]m or below using a ultrafine grinder. Sucrose fatty acid ester is used to disperse the wheat bran and prevent the aging of the rice cakes. A compounding of carrageenan and potassium chloride is used to improve the waxiness and toughness, and prevent collapses of the rice cakes. Finally, the rice cakes are prepared by processing the white granulated sugar and the glutinous rice flour in normal processing methods of the rice cakes. The wheat bran rice cakes are fat, fragrant and soft, sweet, loose, glutinous and tough, and rich in dietary fibers. The preparation method is simple and low in costs.
Description
Technical field
The present invention relates to flour-made food and manufacture field, particularly relate to a kind of wheat bran pudding and preparation method thereof.
Background technology
Sticky rice products is one of staple food of south China each province, has wide consumption market, and its processing mode is mainly with glutinous rice flour, sugar, water as main component.Through dough-making powder, splitting, steam and be machined directly to pudding, or through dough-making powder, segmentation, skin material as pudding, centre is wrapped up in various stuffing material, is machined directly to band patty group through steaming.The fragrant pine soft, sweet of this dessert fertilizer profit glutinous tough, color is simple, handsome in appearance, deeply liked by consumers in general.
Wheat bran is the side-product after wheat processing.Mostly being used as feedstuff and brewage adjuvant, economic use value is the highest.Containing a large amount of available physiologically active dietary fibers in wheat bran, cellulose therein and hemicellulose, be the dietary fiber sources of high-quality.But the most also containing more starch, protein, oils and fats and phytic acid etc., facilitating in cereal foods selling 6,000,000,000 dollars year, about 20% is enriched in dietary fiber functional food.American-European and Japanese intensification diet fiber functional food prevailing.The U.S., Europe, Japan, Taiwan etc. are the most fashionable prevailing rich in the food of dietary fiber, and China is also the most active in terms of the development of diet fiber drink.The transformation that need to need to matter from amount along with people's consumption idea, consumer is increasing to healthy Investment portion.Although external wheat bran based food productive consumption generalizes, but domestic, wheat bran based food is no matter from kind quantity, still at an early stage, develops the all-bran of applicable Chinese's dietary habit.This no matter deep processing to development agricultural byproducts, or abundant food products market, improve national health quality, increase merchant profit and all will bring considerable benefit.
The processing of wheat bran pudding there is problems in that (1) if directly the hybrid process such as Testa Tritici and glutinous rice flour being become pudding owing to the granularity of Testa Tritici is big, the network structure that can destroy pudding's amylopectin gelatinizing and formed, the most this method is produced wheat bran pudding and be there is insufficient formability, surface spottiness, coarse mouthfeel, the shortcoming such as the most lubricious；(2) if first Testa Tritici being carried out micronization processes, again Testa Tritici micropowder is mixed with other raw materials such as glutinous rice flours, then can produce the problem of other raw material incomplete mixing such as Testa Tritici micropowder and glutinous rice flour when dough-making powder, and the pudding surface and the inherent matter structure that process are uneven, affect the aesthetic quality of pudding, marketing is produced negative influence；(3) owing to adding Testa Tritici corium farinosum, there is the rice-cake epidermis be full of cracks steamed and the problem such as easily subside in the pudding that therefore processes.
Summary of the invention
The technical problem to be solved be to provide a kind of be difficult to subside, surface uniformly, rich in dietary fiber, the fragrant glutinous tough wheat bran rice-cake of pine soft, sweet of mouthfeel fertilizer profit and preparation method thereof.
For solving above-mentioned technical problem, the present invention provides a kind of wheat bran pudding, is made up of the raw material of following parts by weight:
10-15 part Testa Tritici micropowder, 85-90 part glutinous rice flour, 10-20 part white sugar, 1.6-2.0 part emulsifying reinforcing agent, 60-70 part water；
Granularity≤50 μm of described Testa Tritici micropowder；
Described emulsifying reinforcing agent uses HLB value to be the sucrose fatty acid ester of 10-16, carrageenan is compounding with potassium chloride forms, sucrose fatty acid ester: carrageenan: the ratio of weight and number of potassium chloride is: 2.0-2.4: 1.0-1.2: 1.0-1.2.
The preparation method of this wheat bran pudding comprises the following steps:
(1) Testa Tritici is in air drier, and control hot blast temperature, at 60-70 DEG C, is dried to Testa Tritici moisture less than 5%；
Owing to the moisture of Testa Tritici is higher, according to data, its water content is at 14-15%, and during micronization processes Testa Tritici, too high moisture makes wheat bran easily lump in super micron mill, cause motor load higher, it is unsatisfactory for the feed needs of super micron mill, the present invention uses low temperature hot-air seasoning to be dried, and is not affecting the portion of water removing Testa Tritici on the basis of wheat bran effective ingredient is so that it is be easy to next step micronization processes.
(2) use super micron mill to carry out micronizing process is pulverized dried Testa Tritici, after pulverizing, obtain Testa Tritici micropowder, its granularity≤50 μm；
If directly the hybrid process such as Testa Tritici and glutinous rice flour being become pudding owing to the granularity of Testa Tritici is big, the network structure that can destroy pudding's amylopectin gelatinizing and formed, the most this method is produced wheat bran pudding and be there is insufficient formability, surface spottiness, coarse mouthfeel, the shortcoming such as the most lubricious；When Testa Tritici granularity≤50 μm, Testa Tritici corium farinosum can be dispersed in the amylopectin gelatinizing of glutinous rice flour and in the network structure that formed, have substantially no effect on its network structure, it addition, under this granularity, naked eyes have not seen speckle, pudding surface is uniform.
(3) HLB value is compounded prepared emulsifying reinforcing agent with potassium chloride by weight 2.0-2.4: 1.0-1.2: 1.0-1.2 at sucrose fatty acid ester, the carrageenan of 10-16；
Described HLB value is the sucrose fatty acid ester of 10 16, refers to simple substance or the mixture generated through esterification by sucrose and fatty acid.After Testa Tritici micronization, its granularity is less, and little granule is easily collected as bulky grain and produces sedimentation, causes other raw material incomplete mixing such as Testa Tritici corium farinosum and glutinous rice flour when dough-making powder to be easily generated speckle.Use sucrose fatty acid ester on the one hand can form electric double layer at little particle surface, increase the dispersibility of granule, stop the gathering of granule；On the other hand sucrose fatty acid ester can be combined into stable complex with the amylose in glutinous rice flour so that when pudding places, amylose is difficult to crystallization, therefore prevents pudding aging, keeps the fragrant glutinous tough effect of pine soft, sweet of fertile profit of rice-cake.Owing to sucrose fatty acid ester need to be added to the water use, therefore, the HLB value of sucrose fatty acid ester should be more than 10, and otherwise, sucrose fatty acid ester itself does not dissolves.
Owing to adding Testa Tritici corium farinosum, the pudding's intensity formed after causing glutinous rice flour gelatinizing has declined, and easily subsides after steaming, further, since Partial Waxy rice flour is replaced by wheat bran micropowder, the glutinous tough sense of pudding also can decline.The present invention uses carrageenan and potassium chloride compounding to strengthen pudding's intensity, and carrageenan itself is fluid after heating, and can generate gel in the presence of potassium ion, and pudding can be played a supportive role by this gel, prevents it from subsiding.It addition, carrageenan also can be combined with starch molecule, increase the glutinous tough sense of pudding.But the amount of carrageenan strictly to control, it is really up to the mark to add too much Hui Shi pudding, and mouthfeel can be made on the contrary to decline.
(4) by 10-20 part white sugar and 1.6-2.0 part emulsifying reinforcing agent, dry blending 3-5 min mixes thoroughly；
Because the easy conglomeration of the water capacity met by carrageenan, so it first being mixed with white sugar, strengthen its contact area.Add fashionable again in water, stirring can accelerate they rate of dispersion so that it is be uniformly dispersed.Note carrageenan in a liquid can not the group of rising, as rise group a most relatively indissoluble solution.
(5) during the white sugar of above-mentioned gained and emulsifying reinforcing agent mixture join the water that 60-70 part makes needed for pudding while stirring, it is subsequently adding the Testa Tritici micropowder of 10-15 part, high speed beater disperses, jitter time 2-4min, obtain Testa Tritici dispersion liquid
High speed dispersion can make Testa Tritici corium farinosum and sucrose fatty acid ester obtain sufficiently effective combination, increase dispersibility and the stability of granule, Testa Tritici corium farinosum so can be stoped to condense, prevent Testa Tritici corium farinosum dispersion liquid from producing the problem that the surface of sinking and the final Testa Tritici pudding prepared produces speckle.It addition, high speed dispersion also can make carrageenan fully dispersed, when preventing dough-making powder, carrageenan is uneven causes the internal matter structure non-uniform phenomenon of pudding.
(6) 85-90 part glutinous rice flour being inserted dough mixing machine, add the Testa Tritici dispersion liquid of gained above, dough mixing machine is with the speed of 180r/min and 5min(processed clockwise), standing 5min, treats that moisture distribution is uniform.Weighing the pudding of (20 ± 0.5) g successively, insert mould molding, stand 5min, then pudding put in steamer, boiling water steams 20min, naturally cools to room temperature.
It is an advantage of the current invention that: the preparation method technique of the wheat bran pudding that the present invention provides is simple, low cost, it is suitable for large-scale commercial production, and save various raw-material nutritional labeling to greatest extent, and overcome owing to Partial Waxy rice flour is replaced by wheat bran micropowder, the defect that glutinous tough sense declines, surface subsides of pudding.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
This part to the present invention test used in material and test method carry out general description.Although by realize many materials that the object of the invention used and operational approach is to it is known in the art that but the present invention describes in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention, equipment and operational approach are well known in the art.
In embodiments discussed below as follows about the subside mensuration concrete operation step of rate and wheat bran pudding sensory evaluation of the mensuration of Testa Tritici moisture, wheat bran pudding:
1, the mensuration of Testa Tritici moisture
With reference to the mensuration of moisture, the 4th method Karl_Fischer method in GB5009.3-2010 national food safety standard food.
2, wheat bran pudding degree of subsiding measures
Pudding's degree of subsiding cooks front and back to compare with pudding and obtains, and is mutually perpendicular to measure height height with 2 pieces of set squares, records anterior and posterior height h1, h2, and degree of subsiding represents with Δ h=h1-h1,
The least degree of subsiding of Δ h is the lowest.
3, wheat bran pudding sensory evaluation test
By 10 Majors of Food teachers and 10 Enterprise Staffs (not knowing the title of sample in advance), population is tasted, and the standard of according to the form below gives the mouthfeel marking of various wheat bran puddings respectively, and total score is 100 points.
Embodiment 1
A kind of wheat bran pudding, is made up of the raw material of following parts by weight: 10-15 part Testa Tritici micropowder, 85-90 part glutinous rice flour, 10-20 part white sugar, 1.6-2.0 part emulsifying reinforcing agent, 60-70 part water；Granularity≤50 μm of described Testa Tritici micropowder；Described emulsifying reinforcing agent uses HLB value to be the sucrose fatty acid ester of 10-16, carrageenan is compounding with potassium chloride forms, sucrose fatty acid ester: carrageenan: the ratio of weight and number of potassium chloride is: 2.0-2.4: 1.0-1.2: 1.0-1.2.
Above-mentioned wheat bran pudding, its preparation method comprises the following steps:
(1) during Testa Tritici is placed in air drier, control hot blast temperature at 60-70 DEG C, be dried to Testa Tritici moisture be 4.2%；Dried Testa Tritici employing super micron mill is carried out micronizing, and the screen cloth of super micron mill selects 300 mesh sieves, obtains Testa Tritici micropowder, its granularity≤50 μm after pulverizing；
(2) on electronic scale, weigh HLB value is 10 sucrose fatty acid ester 2kg, carrageenan 1kg respectively to mix with potassium chloride 1kg, obtain emulsifying reinforcing agent；
(3) weigh white sugar 1kg on electronic scale respectively, emulsifying reinforcing agent 0.16kg carries out 3-5 min dry blending, mixes thoroughly；
(4) said mixture is added while stirring in the water of 6kg, add 1kg Testa Tritici micropowder, under the stirring condition that rotating speed is 2800r/min, stir 2min, carry out high speed dispersion, obtain Testa Tritici dispersion liquid；
(5) on electronic scale, glutinous rice flour 8.5 is weighed
Kg, is placed in dough mixing machine, adds the Testa Tritici dispersion liquid of step (4) gained, and dough mixing machine is with the speed of 180r/min and 5min(processed clockwise), standing 5min, treats that moisture distribution is uniform.Weighing the pudding of (50 ± 0.5) g successively, insert mould molding, mold bottom is circular, a diameter of 5.6cm, and the pudding made is highly 2cm, stands 5min, then pudding is put in steamer, and boiling water steams 20min, naturally cools to room temperature.
The test result of the wheat bran pudding of embodiment 1 gained is: wheat bran pudding face body is smooth, fine and smooth, immaculate.The sweet pine of mouthfeel is glutinous tough, has chewy and masticatory force good, free from extraneous odour.Its degree of subsiding is 0.2cm after measured, and score value is 91 points.
Embodiment 2
Wheat bran pudding, its preparation method comprises the following steps:
(1) during Testa Tritici is placed in air drier, control hot blast temperature at 60-70 DEG C, be dried to Testa Tritici moisture be 4.7%；Using super micron mill to carry out micronizing dried Testa Tritici, the screen cloth of super micron mill selects 300 mesh sieves, obtains Testa Tritici micropowder, its granularity≤50 μm after pulverizing；
(2) on electronic scale, weigh HLB value is 14 sucrose fatty acid ester 2.2kg, carrageenan 1kg respectively to mix with potassium chloride 1kg, obtain emulsifying reinforcing agent；
(3) weigh white sugar 1.5kg on electronic scale respectively, emulsifying reinforcing agent 0.18kg carries out 3-5 min dry blending, mixes thoroughly；
(4) said mixture is added while stirring in the water of 6.5kg, add 1.2kg Testa Tritici micropowder, under the stirring condition that rotating speed is 3000r/min, stir 3min, carry out high speed dispersion, obtain Testa Tritici dispersion liquid；
(5) on electronic scale, glutinous rice flour 9.0 is weighed
Kg, is placed in dough mixing machine, adds the Testa Tritici dispersion liquid of step (4) gained, and dough mixing machine is with the speed of 180r/min and 5min(processed clockwise), standing 5min, treats that moisture distribution is uniform.Weighing the pudding of (50 ± 0.5) g successively, insert mould molding, mold bottom is circular, a diameter of 5.6cm, and the pudding made is highly 2cm, stands 5min, then pudding is put in steamer, and boiling water steams 20min, naturally cools to room temperature.
The test result of the wheat bran pudding of embodiment 2 gained is: wheat bran pudding face body is smooth, fine and smooth, immaculate.The sweet pine of mouthfeel is glutinous tough, has chewy and masticatory force good, free from extraneous odour.Its degree of subsiding is 0.3cm after measured, and score value is 92 points.
Embodiment 3
Wheat bran pudding, its preparation method comprises the following steps:
(1) during Testa Tritici is placed in air drier, control hot blast temperature at 60-70 DEG C, be dried to Testa Tritici moisture be 4.5%；Using super micron mill to carry out micronizing dried Testa Tritici, the screen cloth of super micron mill selects 300 mesh sieves, obtains Testa Tritici micropowder, its granularity≤50 μm after pulverizing；
(2) on electronic scale, weigh HLB value is 16 sucrose fatty acid ester 2.0kg, carrageenan 1.2kg respectively to mix with potassium chloride 1.2kg, obtain emulsifying reinforcing agent；
(3) on electronic scale, weigh sugar 1.5kg, emulsifying reinforcing agent 0.2kg respectively carry out 3-5 min dry blending, mix thoroughly；
(4) said mixture is added while stirring in the water of 14kg, add 1.5kg Testa Tritici micropowder, under the stirring condition that rotating speed is 3000r/min, stir 4min, carry out high speed dispersion, obtain Testa Tritici dispersion liquid；
(5) on electronic scale, glutinous rice flour 9.0 is weighed
Kg, is placed in dough mixing machine, adds the Testa Tritici dispersion liquid of step (4) gained, and dough mixing machine is with the speed of 180r/min and 5min(processed clockwise), standing 5min, treats that moisture distribution is uniform.Weighing the pudding of (50 ± 0.5) g successively, insert mould molding, mold bottom is circular, a diameter of 5.6cm, and the pudding made is highly 2cm, stands 5min, then pudding is put in steamer, and boiling water steams 20min, naturally cools to room temperature.
The test result of the wheat bran pudding of embodiment 3 gained is: wheat bran pudding face body is smooth, fine and smooth, immaculate.The sweet pine of mouthfeel is glutinous tough, has chewy and masticatory force good, free from extraneous odour.Its degree of subsiding is 0.1cm after measured, and score value is 94 points.
Embodiment 4
Wheat bran pudding, its preparation method comprises the following steps:
(1) during Testa Tritici is placed in air drier, control hot blast temperature at 60-70 DEG C, be dried to Testa Tritici moisture be 4.2%；Using super micron mill to carry out micronizing dried Testa Tritici, the screen cloth of super micron mill selects 300 mesh sieves, obtains Testa Tritici micropowder, its granularity≤50 μm after pulverizing；
(2) on electronic scale, weigh HLB value is 14 sucrose fatty acid ester 2.0kg, carrageenan 1.2kg respectively to mix with potassium chloride 1.2kg, obtain emulsifying reinforcing agent；
(3) weigh white sugar 2.0kg on electronic scale respectively, emulsifying reinforcing agent 0.2kg carries out 3-5 min dry blending, mixes thoroughly；
(4) said mixture is added while stirring in the water of 6kg, add 1.5kg Testa Tritici micropowder, under the stirring condition that rotating speed is 3000r/min, stir 3min, carry out high speed dispersion, obtain Testa Tritici dispersion liquid；
(5) on electronic scale, glutinous rice flour 8.5 is weighed
Kg, is placed in dough mixing machine, adds the Testa Tritici dispersion liquid of step (4) gained, and dough mixing machine is with the speed of 180r/min and 5min(processed clockwise), standing 5min, treats that moisture distribution is uniform.Weighing the pudding of (50 ± 0.5) g successively, insert mould molding, mold bottom is circular, a diameter of 5.6cm, and the pudding made is highly 2cm, stands 5min, then pudding is put in steamer, and boiling water steams 20min, naturally cools to room temperature.
The test result of the wheat bran pudding of embodiment 4 gained is: wheat bran pudding face body is smooth, fine and smooth, immaculate.The sweet pine of mouthfeel is glutinous tough, has chewy and masticatory force good, free from extraneous odour.Its degree of subsiding is 0.2cm after measured, and score value is 93 points.
In the above-described embodiments, the present invention uses air drier, and the thermal current utilizing electrical heating to produce takes away moisture, on the one hand drying efficiency is high, and energy-saving and cost-reducing, on the other hand temperature is relatively low and ratio is more uniform, do not destroy the effective ingredient of wheat bran, it is simple to next step micronization processes；The present invention uses the screen cloth of super micron mill discharging opening to select 300 mesh, and according to conversion, 300 mesh screen-apertures are 48 μm, can effectively control Testa Tritici micropowder≤50 μm after micronization.
Be to be understood that example as herein described and embodiment only for explanation, those skilled in the art can make various amendment or change according to it, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (2)
1. a wheat bran pudding, it is characterised in that be made up of the raw material of following parts by weight:
10-15 part Testa Tritici micropowder, 85-90 part glutinous rice flour, 10-20 part white sugar, 1.6-2.0 part emulsifying reinforcing agent, 60-70 part water；
Granularity≤50 μm of described Testa Tritici micropowder；
Described emulsifying reinforcing agent uses HLB value to be the sucrose fatty acid ester of 10-16, carrageenan is compounding with potassium chloride forms, sucrose fatty acid ester: carrageenan: the ratio of weight and number of potassium chloride is: 2.0-2.4: 1.0-1.2: 1.0-1.2.
2. the preparation method of a kind of wheat bran pudding described in claim 1, it is characterised in that comprise the following steps:
(1), during Testa Tritici is placed in air drier, it is dried to Testa Tritici moisture less than 5%；
(2) dried Testa Tritici is carried out in super micron mill micronizing process, after pulverizing, obtain Testa Tritici micropowder, its granularity≤50 μm；
(3) HLB value is compounded prepared emulsifying reinforcing agent at sucrose fatty acid ester, the carrageenan of 10-16 with potassium chloride by ratio of weight and the number of copies 2.0-2.4: 1.0-1.2: 1.0-1.2；
(4) by 10-20 part white sugar and 1.6-2.0 part emulsifying reinforcing agent, dry blending 3-5 min mixes thoroughly；
(5) during the white sugar of above-mentioned gained and emulsifying reinforcing agent mixture join the water that 60-70 part makes needed for pudding while stirring, it is subsequently adding the Testa Tritici micropowder of 10-15 part, high speed beater disperses, jitter time 2-4min, obtain Testa Tritici dispersion liquid；
(6) 85-90 part glutinous rice flour is inserted dough mixing machine, add the Testa Tritici dispersion liquid of gained above, dough mixing machine, with the speed of 180r/min and 5min processed, standing 5min, treats that moisture distribution is uniform, weigh the pudding of 50 ± 0.5g successively, insert mould molding, stand 5min, then pudding is put in steamer, boiling water steams 20min, naturally cools to room temperature.
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| CN106261555A (en) * | 2016-08-18 | 2017-01-04 | 蚌埠学院 | Testa Tritici stuffing material and preparation method thereof |
| CN106360309A (en) * | 2016-09-30 | 2017-02-01 | 蚌埠学院 | Preparation method of not-easily-browned wheat bran powder |
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| CN106261555A (en) * | 2016-08-18 | 2017-01-04 | 蚌埠学院 | Testa Tritici stuffing material and preparation method thereof |
| CN106360309A (en) * | 2016-09-30 | 2017-02-01 | 蚌埠学院 | Preparation method of not-easily-browned wheat bran powder |
| JP2018198565A (en) * | 2017-05-26 | 2018-12-20 | 花王株式会社 | Wheat bran containing processed food |
| JP2022034062A (en) * | 2017-05-26 | 2022-03-02 | 花王株式会社 | Wheat bran containing processed food |
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| CN107372743A (en) * | 2017-07-10 | 2017-11-24 | 蚌埠学院 | High fine numb ball and preparation method thereof |
| CN107319309A (en) * | 2017-07-31 | 2017-11-07 | 蚌埠学院 | A kind of preparation method rich in dietary fiber fermented rice cake |
| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN108185400A (en) * | 2017-12-27 | 2018-06-22 | 广州市宝桃食品有限公司 | A kind of white square rice cake emulsifier special and its application |
| CN115067466A (en) * | 2022-06-30 | 2022-09-20 | 蚌埠学院 | Rice cake flour with fine and smooth taste and preparation method thereof |
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Application publication date: 20160810 |