CN105961487A - Premixed powder for nutritional bread - Google Patents
Premixed powder for nutritional bread Download PDFInfo
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- CN105961487A CN105961487A CN201610371997.0A CN201610371997A CN105961487A CN 105961487 A CN105961487 A CN 105961487A CN 201610371997 A CN201610371997 A CN 201610371997A CN 105961487 A CN105961487 A CN 105961487A
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- 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
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses premixed powder for nutritional bread. The premixed powder for the nutritional bread is made from high protein flour, millet flour, red bean powder, eggs, mushroom powder, olive oil microcapsules, galactooligosaccharide, maltitol, skimmed milk powder, yeast powder, protein powder, salt, glycine, glutathione and taurine zinc. The premixed powder for the nutritional bread is balanced in nutrition, do not contain sugar and additives, is low in fat content and is beneficial to body health of consumers. When the premixed powder is used, short-time slow stirring is performed only by adding warm water, the premixed powder is convenient to use, the making time for the nutritional bread is obviously shortened, and the working efficiency is improved. Both mushrooms and eggs contain balanced nutrition, a variety of nutrients is added, the premixed powder is easy to absorb, so that the bread has a fragrant and fresh taste is chewy, the shelf life is prolonged, the nutrition and health functions of the bread are strengthened, and a healthy body status is kept. Olive oil is contained in the microcapsules by adopting a simple process and can be dissolved through water adding and stirring, and the premixed powder is convenient to use, prevents fat oxidation and retains nutrients.
Description
Technical field
The invention mainly relates to bread processing technique field, particularly relate to a kind of enriched bread premixed flour.
Background technology
Bread premixed flour refers to that the various powder raw materials such as the flour needed for making bread, Icing Sugar stir in advance the mixture of formation.When making bread product and using premixed flour, only need to be according to its processing technology, appropriate partial supplementary material such as the egg, water, oils and fats etc. of adding can produce product, save in manufacturing process weigh, sieve, the flow process such as mixing, promote to produce facilitation, raising production efficiency.Breading raw material is allocated in specialty mode and is formed, and can reduce enterprise and make the professional and technical of product, and therefore premixed flour is more and more extensive in the application of food service industry.
Bread premixed flour in the market, containing multiple additives, with Shelf-life, and need when using to add egg, water, oils and fats and yeast etc., bring some inconvenience to use, a kind of nutrient health of preparation, and the bread premixed flour that only need to add water when using, can obtain the favor of more consumer.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of enriched bread premixed flour.
A kind of enriched bread premixed flour, is made up of the raw material of following weight portion: gluten flour 75 ~ 80, Panicum miliaceum L. powder 14 ~ 16, red bean powder 10 ~ 12, egg 11 ~ 13, mushroom powder 4 ~ 5, Olive oil microcapsule 5 ~ 6, oligomeric galactose 11 ~ 13, maltose alcohol 5 ~ 7, defatted milk powder 18 ~ 20, yeast powder 3 ~ 4, egg albumen powder 1.6 ~ 1.8, Sal 0.6 ~ 0.7, glycine 0.06 ~ 0.08, glutathion 0.03 ~ 0.04, zinc taurine 0.02 ~ 0.03.
Described egg, for Se-enriched egg, selenium content is 0.7 ~ 0.8mg/kg.
Described mushroom powder, particle diameter is 22 ~ 24 μm, at least four in Tremella, Tremella aurantialba Bandoni et Zang, Tremella samguinea Peng, Lentinus Edodes, Caulis Bambusae In Taeniam, Hericium erinaceus (Bull. Ex Fr.) Pers., Pholiota nameko (t.Ito) S. Ito et Imai, Pleurotus abalonus, Oudemansiella Radicata, Morchella esculenta (L.) Pers, Lasiosphaera Seu Calvatia, Russula, flat cover boots ear.
Described Olive oil microcapsule, be chitosan is dissolved in 2% acetum, be prepared as the chitosan solution that mass concentration is 0.7 ~ 0.9%, in chitosan solution add calcium chloride, making calcium chloride mass concentration is 5.5 ~ 6.5%, obtains chitosan-calcium chloride solution；Sodium alginate is soluble in water, it is prepared as the sodium alginate soln that mass concentration is 2.1 ~ 2.2%, being added in sodium alginate soln by the soybean lecithin of olive oil and olive oil weight 3 ~ 5% times amount, the mass concentration making olive oil is 36 ~ 38%, obtains sodium alginate-olive oil solution；Sodium alginate-olive oil solution is added dropwise in chitosan-calcium chloride solution with disposable microporous syringe, 56 ~ 58 revs/min are stirred continuously to there being precipitation to produce, cross 120 ~ 140 mesh sieves, must precipitate, particle diameter is 60 ~ 70 μm, it is placed in-54 ~-52 DEG C of vacuum lyophilizations to without moisture, obtains Olive oil microcapsule.
Described egg albumen powder, is made up of the raw material of following weight ratio: vegetable protein: animal proteinum=11 ~ 13:4 ~ 6.
A kind of preparation method of enriched bread premixed flour, its concrete steps include:
(1) egg is cleaned, shell, add Sal and egg albumen powder, beat uniformly, obtain egg slurry；
(2) gluten flour, Panicum miliaceum L. powder and red bean powder being mixed, add egg slurry, glycine, glutathion and zinc taurine, strengthen nutrition, natural antibacterial, increase chewy, 34 ~ 36 revs/min stir, obtain starch slurry；
(3) mushroom powder, oligomeric galactose and defatted milk powder are added in starch slurry, cutting and mix uniformly, add maltose alcohol, 33 ~ 35 revs/min stir, being placed in-42 ~-40 DEG C of vacuum lyophilizations to moisture is 0 ~ 4%, micronizing, particle diameter is 12 ~ 14 μm, adds Olive oil microcapsule and yeast powder, mix homogeneously, fat is adequately isolated, Shelf-life, obtains enriched bread premixed flour；
(4) vacuum packaging, 6.5 ~ 7.5kGy radicidation 8 ~ 10 minutes, obtain finished product.
Described enriched bread premixed flour, during use, only need to add enriched bread premixed flour weight 28 ~ 30%, temperature is the warm water of 36 ~ 38 DEG C in enriched bread premixed flour, 38 ~ 40 revs/min of stirrings 10 ~ 12 minutes, can ferment.
The invention have the advantage that a kind of enriched bread premixed flour that the present invention provides, proportioning science, balanced in nutrition, without sucrose and additive, fat content is low, beneficially consumer's body health；It is not required to during use add egg, fat and yeast powder, only needs warm water to carry out low rate mixing in short-term, easy to use, hence it is evident that to shorten the preparation time of bread, improve work efficiency；Mushroom and egg are rich in balanced nutritious, and add multiple nutrients agent, it is easy to absorb, and make the fragrant fresh chewy of bread mouthfeel, it is also possible to anti-oxidation, resisting pathogenic microbes, Shelf-life, strengthen the nutrition and health care function of bread, keep body health state；Olive oil is prepared through microcapsule, and technique is simple, is embedded in microcapsule, and during use, the stirring that adds water is the most solubilized, discharges olive oil, easy to use, it is possible to prevent fat oxidation, retains nutritional labeling.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of enriched bread premixed flour, is made up of the raw material of following weight portion: gluten flour 75, Panicum miliaceum L. powder 14, red bean powder 10, egg 11, mushroom powder 4, Olive oil microcapsule 5, oligomeric galactose 11, maltose alcohol 5, defatted milk powder 18, yeast powder 3, egg albumen powder 1.6, Sal 0.6, glycine 0.06, glutathion 0.03, zinc taurine 0.02.
Described egg, for Se-enriched egg, selenium content is 0.8mg/kg.
Described mushroom powder, particle diameter is 22 μm, for Tremella aurantialba Bandoni et Zang, Tremella samguinea Peng, Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., Pleurotus abalonus, Oudemansiella Radicata, Lasiosphaera Seu Calvatia, Russula, flat cover boots ear.
Described Olive oil microcapsule, be chitosan is dissolved in 2% acetum, be prepared as the chitosan solution that mass concentration is 0.8%, in chitosan solution add calcium chloride, making calcium chloride mass concentration is 6%, obtains chitosan-calcium chloride solution；Sodium alginate is soluble in water, it is prepared as the sodium alginate soln that mass concentration is 2.2%, the soybean lecithin of olive oil and olive oil weight 4% times amount is added in sodium alginate soln, the mass concentration making olive oil is 37%, obtains sodium alginate-olive oil solution；Being added dropwise in chitosan-calcium chloride solution with disposable microporous syringe by sodium alginate-olive oil solution, 57 revs/min are stirred continuously to there being precipitation to produce, cross 140 mesh sieves, must precipitate, particle diameter is 60 μm, is placed in-52 DEG C of vacuum lyophilizations to without moisture, obtains Olive oil microcapsule.
Described egg albumen powder, is made up of the raw material of following weight ratio: vegetable protein: animal proteinum=11:4.
A kind of preparation method of enriched bread premixed flour, its concrete steps include:
(1) egg is cleaned, shell, add Sal and egg albumen powder, beat uniformly, obtain egg slurry；
(2) gluten flour, Panicum miliaceum L. powder and red bean powder being mixed, add egg slurry, glycine, glutathion and zinc taurine, strengthen nutrition, natural antibacterial, increase chewy, 35 revs/min stir, obtain starch slurry；
(3) mushroom powder, oligomeric galactose and defatted milk powder are added in starch slurry, cutting and mix uniformly, add maltose alcohol, 34 revs/min stir, being placed in-40 DEG C of vacuum lyophilizations to moisture is 2%, micronizing, particle diameter is 13 μm, adds Olive oil microcapsule and yeast powder, mix homogeneously, fat is adequately isolated, Shelf-life, obtains enriched bread premixed flour；
(4) vacuum packaging, 7kGy radicidation 9 minutes, obtain finished product.
Described enriched bread premixed flour, during use, only need to add enriched bread premixed flour weight 29%, temperature is the warm water of 37 DEG C in enriched bread premixed flour, 39 revs/min of stirrings 12 minutes, can ferment.
Embodiment 2
A kind of enriched bread premixed flour, is made up of the raw material of following weight portion: gluten flour 78, Panicum miliaceum L. powder 15, red bean powder 11, egg 12, mushroom powder 4.5, Olive oil microcapsule 5.5, oligomeric galactose 12, maltose alcohol 6, defatted milk powder 19, yeast powder 3.5, egg albumen powder 1.7, Sal 0.6, glycine 0.07, glutathion 0.03, zinc taurine 0.02.
Described mushroom powder, particle diameter is 22 μm, for Tremella, Tremella samguinea Peng, Lentinus Edodes, Caulis Bambusae In Taeniam, Pholiota nameko (t.Ito) S. Ito et Imai, Pleurotus abalonus, Morchella esculenta (L.) Pers, Russula, flat cover boots ear.
Described egg albumen powder, is made up of the raw material of following weight ratio: vegetable protein: animal proteinum=12:5.
Preparation and application, with embodiment 1.
Embodiment 3
A kind of enriched bread premixed flour, is made up of the raw material of following weight portion: gluten flour 80, Panicum miliaceum L. powder 16, red bean powder 12, egg 13, mushroom powder 5, Olive oil microcapsule 6, oligomeric galactose 13, maltose alcohol 7, defatted milk powder 20, yeast powder 4, egg albumen powder 1.8, Sal 0.7, glycine 0.08, glutathion 0.04, zinc taurine 0.03.
Described mushroom powder, particle diameter is 22 μm, for Tremella, Tremella samguinea Peng, Caulis Bambusae In Taeniam, Hericium erinaceus (Bull. Ex Fr.) Pers., Pholiota nameko (t.Ito) S. Ito et Imai, Oudemansiella Radicata, Morchella esculenta (L.) Pers, Lasiosphaera Seu Calvatia, flat cover boots ear.
Described egg albumen powder, is made up of the raw material of following weight ratio: vegetable protein: animal proteinum=13:6.
Preparation and application, with embodiment 1.
Comparative example
Commercially available common bread premixed flour.
Embodiment and the index evaluation of comparative example premixed flour:
Example and comparative example bread premixed flour are appropriate respectively, carry out bread according to using method and prepare, and carry out the comparison of each index, and the index evaluation of embodiment and comparative example premixed flour is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example premixed flour
| Project | Embodiment | Comparative example |
| Add raw material | Water | Egg, water, fat, yeast |
| Mouthfeel | Fragrant and sweet, soft, chewy | Fragrant and sweet, soft |
| Color and luster | Golden yellow | Golden yellow |
| Fat/(%) | 3.1 | 4.3 |
| Protein/(%) | 6.7 | 4.6 |
| The finished product shelf-life (25 DEG C)/(my god) | 7 | 2 |
| Improve work efficiency/(%) | 22 | — |
Note: " " indicate without.
The result of table 1 shows, the enriched bread premixed flour that the present invention provides, simple to operate during use, only need to add water stirring, the bread golden yellow color of preparation, fragrant and sweet, soft, chewy, fat content is the lowest compared with comparative example, and protein content relatively comparative example is high, and work efficiency is high, saving great amount of cost, finished product shelf-life under the conditions of 25 DEG C is substantially long than comparative example.
Claims (7)
1. an enriched bread premixed flour; it is characterized in that, be made up of the raw material of following weight portion: gluten flour 75 ~ 80, Panicum miliaceum L. powder 14 ~ 16, red bean powder 10 ~ 12, egg 11 ~ 13, mushroom powder 4 ~ 5, Olive oil microcapsule 5 ~ 6, oligomeric galactose 11 ~ 13, maltose alcohol 5 ~ 7, defatted milk powder 18 ~ 20, yeast powder 3 ~ 4, egg albumen powder 1.6 ~ 1.8, Sal 0.6 ~ 0.7, glycine 0.06 ~ 0.08, glutathion 0.03 ~ 0.04, zinc taurine 0.02 ~ 0.03.
Enriched bread premixed flour the most according to claim 1, it is characterised in that described egg, for Se-enriched egg, selenium content is 0.7 ~ 0.8mg/kg.
Enriched bread premixed flour the most according to claim 1, it is characterized in that, described mushroom powder, particle diameter is 22 ~ 24 μm, at least four in Tremella, Tremella aurantialba Bandoni et Zang, Tremella samguinea Peng, Lentinus Edodes, Caulis Bambusae In Taeniam, Hericium erinaceus (Bull. Ex Fr.) Pers., Pholiota nameko (t.Ito) S. Ito et Imai, Pleurotus abalonus, Oudemansiella Radicata, Morchella esculenta (L.) Pers, Lasiosphaera Seu Calvatia, Russula, flat cover boots ear.
Enriched bread premixed flour the most according to claim 1, it is characterized in that, described Olive oil microcapsule, be chitosan is dissolved in 2% acetum, it is prepared as the chitosan solution that mass concentration is 0.7 ~ 0.9%, adding calcium chloride in chitosan solution, making calcium chloride mass concentration is 5.5 ~ 6.5%, obtains chitosan-calcium chloride solution；Sodium alginate is soluble in water, it is prepared as the sodium alginate soln that mass concentration is 2.1 ~ 2.2%, being added in sodium alginate soln by the soybean lecithin of olive oil and olive oil weight 3 ~ 5% times amount, the mass concentration making olive oil is 36 ~ 38%, obtains sodium alginate-olive oil solution；Sodium alginate-olive oil solution is added dropwise in chitosan-calcium chloride solution with disposable microporous syringe, 56 ~ 58 revs/min are stirred continuously to there being precipitation to produce, cross 120 ~ 140 mesh sieves, must precipitate, particle diameter is 60 ~ 70 μm, it is placed in-54 ~-52 DEG C of vacuum lyophilizations to without moisture, obtains Olive oil microcapsule.
Enriched bread premixed flour the most according to claim 1, it is characterised in that described egg albumen powder, is made up of the raw material of following weight ratio: vegetable protein: animal proteinum=11 ~ 13:4 ~ 6.
The preparation method of enriched bread premixed flour the most according to claim 1, it is characterised in that specifically include following steps:
(1) egg is cleaned, shell, add Sal and egg albumen powder, beat uniformly, obtain egg slurry；
(2) gluten flour, Panicum miliaceum L. powder and red bean powder being mixed, add egg slurry, glycine, glutathion and zinc taurine, 34 ~ 36 revs/min stir, obtain starch slurry；
(3) mushroom powder, oligomeric galactose and defatted milk powder are added in starch slurry, cut and mix uniformly, add maltose alcohol, 33 ~ 35 revs/min stir, and being placed in-42 ~-40 DEG C of vacuum lyophilization to moistures is 0 ~ 4%, micronizing, particle diameter is 12 ~ 14 μm, add Olive oil microcapsule and yeast powder, mix homogeneously, obtain enriched bread premixed flour；
(4) vacuum packaging, 6.5 ~ 7.5kGy radicidation 8 ~ 10 minutes, obtain finished product.
7. according to the enriched bread premixed flour described in claim 1 ~ 6, it is characterized in that, during use, only need to add enriched bread premixed flour weight 28 ~ 30% in enriched bread premixed flour, temperature is the warm water of 36 ~ 38 DEG C, 38 ~ 40 revs/min are stirred 10 ~ 12 minutes, can ferment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610371997.0A CN105961487A (en) | 2016-05-31 | 2016-05-31 | Premixed powder for nutritional bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610371997.0A CN105961487A (en) | 2016-05-31 | 2016-05-31 | Premixed powder for nutritional bread |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518040A (en) * | 2017-08-23 | 2017-12-29 | 源陆（内蒙古）食品科技有限公司 | Healthy Organic Black wheat bread premixed powder and preparation method thereof |
| CN108651839A (en) * | 2018-04-03 | 2018-10-16 | 想念食品股份有限公司 | A kind of time of childbirth nutrition fine dried noodles and preparation method thereof |
| CN112471200A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Hemerocallis fulva flower bread premixed flour and preparation method thereof |
| CN113973866A (en) * | 2021-11-01 | 2022-01-28 | 中华全国供销合作总社昆明食用菌研究所 | Tremella aurantialba mycelium polysaccharide toast and preparation method thereof |
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| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
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- 2016-05-31 CN CN201610371997.0A patent/CN105961487A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
Non-Patent Citations (1)
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| 杨海燕 等: ""冷冻干燥法制备甜杏仁油微胶囊"", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518040A (en) * | 2017-08-23 | 2017-12-29 | 源陆（内蒙古）食品科技有限公司 | Healthy Organic Black wheat bread premixed powder and preparation method thereof |
| CN107518040B (en) * | 2017-08-23 | 2020-11-13 | 源陆（内蒙古）食品科技有限公司 | Healthy organic triticale bread premixed flour and preparation method thereof |
| CN108651839A (en) * | 2018-04-03 | 2018-10-16 | 想念食品股份有限公司 | A kind of time of childbirth nutrition fine dried noodles and preparation method thereof |
| CN112471200A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Hemerocallis fulva flower bread premixed flour and preparation method thereof |
| CN113973866A (en) * | 2021-11-01 | 2022-01-28 | 中华全国供销合作总社昆明食用菌研究所 | Tremella aurantialba mycelium polysaccharide toast and preparation method thereof |
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Application publication date: 20160928 |
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