CN105982159A - Liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance and making method thereof - Google Patents
Liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance and making method thereof Download PDFInfo
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- CN105982159A CN105982159A CN201510965616.7A CN201510965616A CN105982159A CN 105982159 A CN105982159 A CN 105982159A CN 201510965616 A CN201510965616 A CN 201510965616A CN 105982159 A CN105982159 A CN 105982159A
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- steamed bread
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- 235000008429 bread Nutrition 0.000 title claims abstract description 24
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 18
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 18
- 235000013336 milk Nutrition 0.000 title claims abstract description 11
- 239000008267 milk Substances 0.000 title claims abstract description 11
- 210000004080 milk Anatomy 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 11
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 239000003205 fragrance Substances 0.000 title abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 210000004185 liver Anatomy 0.000 claims abstract description 12
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 9
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 9
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims description 23
- 210000000582 semen Anatomy 0.000 claims description 22
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000009736 wetting Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000003958 fumigation Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 241000736243 Pyrola rotundifolia Species 0.000 abstract 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract 2
- 239000001102 lavandula vera Substances 0.000 abstract 2
- 235000018219 lavender Nutrition 0.000 abstract 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 239000000047 product Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004156 Azodicarbonamide Substances 0.000 description 2
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 2
- 235000019399 azodicarbonamide Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005282 brightening Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- 208000018569 Respiratory Tract disease Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance. The steamed bread is prepared from, by weight, 280-300 parts of wheat flour, 22-30 parts of fresh lotus leaf, 13-14 parts of pork liver, 9-12 parts of green bean cake, 7-8 parts of smoked bean curd, 12-13 parts of cheese, 1-1.3 parts of lavender, 0.8-1 parts of stevia leaf, 0.5-1 part of pyrola rotundifolia, and an appropriate amount of white sugar and salt. The steamed bread is bright in color, feeling in the mouth slippery strength and aroma. With the edible medicinal materials such as lavender, stevia leaf and pyrola rotundifolia, the steamed bread has health efficacy of nourishing the liver, promoting digestion, slimming, beautifying, nourishing yin, promoting the secretion of saliva and relieving fatigue.
Description
Technical field
The present invention relates to steamed bread technical field, particularly relate to a kind of liver nourishing and refresh oneself milk lotus perfume (or spice) steamed bread and preparation method thereof.
Background technology
Wheat processing product is as important raw materials for food industry, most important to the quality ensureing Flour product. danger
Factor mainly pesticide residues, the chemical residue of evil China wheat processing product quality, go mouldy, invasive organism etc.
In wheat processing pre-treatment, wheat wetting is the major reason causing micro organism quantity to rise, wheat wetting process time length, high humidity,
Propagation for microorganism provides advantage. and Semen Tritici aestivi is pulverized after wheat wetting, will lose the protection of seed coat, easily
Polluted by microorganism. even endanger the healthy of consumer. wheat kernels can effectively change the physics of Semen Tritici aestivi, biochemistry,
The operational characteristiies such as powder process, make Semen Tritici aestivi be in applicable powder process state, thus improve operational characteristic and the edible quality of flour. salt
Water wheat wetting can slightly improve the flour extraction of Semen Tritici aestivi, but saline wheat wetting can reduce quenched during the microbial activity of Semen Tritici aestivi.
The factor affecting steamed bread quality is a lot, mainly has the activity of the fineness degree of wheat flour, mucedin, α-amylase,
And process for preparing steamed buns, dough fermentation condition etc..At present, the improvement of flour character uses some chemical addition agents more, as added
Adding azodicarbonamide as flour gluten fortifier, brightening agent etc., the maximum usage amount in wheat flour is 0.045g/Kg, and excess is taken the photograph
Entering azodicarbonamide can induced asthma and the generation of other respiratory tract disease.Ozone is as a kind of green without any hazard residue
Strong oxidizer, the effect of sterilization can be played, and the ozone of low concentration has good action to preserving fruit and vegetable utilizing；Simultaneously as ozone
Strong oxidizing property can use as the bleach of flour, to improve Semen Tritici aestivi flour color and luster.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of liver nourishing is refreshed oneself milk lotus perfume (or spice) steamed bread and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of liver nourishing is refreshed oneself milk lotus perfume (or spice) steamed bread, is prepared by the raw materials in:
Semen Tritici aestivi 280-300, new new lotus leaf 22-30, Hepar Sus domestica 13-14, Semen phaseoli radiati cake 9-12, smoked bean curd 7-8, cheese 12-13, lavandula angustifolia 1-
1.3, Folium Chrysanthemi 0.8-1, Herba pyrolae japonicae 0.5-1, white sugar, proper amount of salt.
Described a kind of liver nourishing is refreshed oneself the preparation method of milk lotus perfume (or spice) steamed bread, comprises the following steps:
(1) by after lavandula angustifolia, Folium Chrysanthemi, the Herba pyrolae japonicae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) materials of wheat being carried out labor cleaning so that it is free from foreign meter, then fetch water and tuned into the melt out by Sal, being modulated into concentration is
2.5-3% saline is appropriate, then is put into by Semen Tritici aestivi and carry out wheat wetting in saline and process 22-24h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continuous way ozonator, meet ozone
Generating capacity is 1-2g/h, and dosage is 5-6mg/L, and gas source and flow amount is 3-3.3L/min, takes out after fumigation time 1-1.1h；
(4) take Semen phaseoli radiati cake to smash to pieces, be watered and melt, then the smoked bean curd mixing pouring chopping into decocts 10-15 minute, filter to obtain smoked bean curd in pot,
Stand-by；
(5) take cheese, Hepar Sus domestica mixing is placed in blender and stirs into pasty state, then is collectively disposed at water proof on steamer and fumigates 8-10 minute,
Taking-up is dried in the air cool stand-by；Powder made by Semen Tritici aestivi flour mill after being processed by ozone, stand-by;
(6) take new new lotus leaf and be cut into the square of the 1-2Cm length of side, lotus-leaf plate is put in Cans, add Folium Nelumbinis weight 7-8%
Sal, the white sugar of 8-10% and Chinese medicine juice, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28-30 DEG C, 90-95% constant temperature perseverance
Pickled 12-15d in wet tank；
(7) after pickled good Folium Nelumbinis being dried pulverizing, each material is whole mixs homogeneously with residue, and prepares steamed bread by traditional handicraft,
Gained steamed bread steamer will steam 10-20min, take out after closing fire 1-2min, and cover dry gauze cooling 40-60min, to obtain final product.
The invention have the advantage that
Present invention process uses saline wheat wetting, and the protein content of wheat flour, wet gluten content, gluten index are had by its technique
A certain degree of lifting. this be the sodium chloride contained due to saline itself can strengthen between mucedin molecule couple tight
Degree, the quality making gluten is tight, forms netted stereochemical structure more. and micro organism quantity is affected by brine strength. because one
The Premeabilisation of cells pressure of microorganism can be made a significant impact by the saline determining concentration, causes the cell dehydration of microorganism, matter wall to divide
From, it is suppressed that the life of microorganism.
Present invention process uses the short time to fumigate Semen Tritici aestivi with ozone, can strengthen the gluten structure of dough, and wet gluten content is also
Dramatically increase.The strong oxidizing property of ozone can destroy the structure of the carotenoid in flour so that it is whiteness is continuously increased, and also makes
The whiteness obtaining steamed bread increases.Make steamed bread have preferable sense organ and matter structure character simultaneously.Therefore, ozone suffocating treatment wheat grain
Can partly substitute flour gluten fortifier and brightening agent, meanwhile, ozone can resolve into oxygen in processing procedure, does not results in residual
Stay.
Having Folium Nelumbinis powder in raw material of the present invention, the many forms with Weight-reducing and lipid-lowering product of Folium Nelumbinis occur, but itself with
Astringent taste allows a lot of Folium Nelumbinis be given it up, and present invention process uses and carries out pickled to Folium Nelumbinis, and result shows through pickled Folium Nelumbinis,
Significantly reduce its bitter taste, and its effective ingredient nuciferine increased
Bright of the present invention, chewy in taste, entrance lasting, it is also added with the food medical materials such as lavandula angustifolia, Folium Chrysanthemi, Herba pyrolae japonicae, rich
Given liver nourishing of the present invention help digestion, the health-care effect of fat-reducing and beauty, YIN nourishing and the production of body fluid promoting, allaying tiredness.
Detailed description of the invention
A kind of liver nourishing is refreshed oneself milk lotus perfume (or spice) steamed bread, is prepared by the raw materials in:
Semen Tritici aestivi 280, new new lotus leaf 22, Hepar Sus domestica 13, Semen phaseoli radiati cake 9, smoked bean curd 7, cheese 12, lavandula angustifolia 1, Folium Chrysanthemi 0.8, Herba pyrolae japonicae
0.5, white sugar, proper amount of salt.
Described a kind of liver nourishing is refreshed oneself the preparation method of milk lotus perfume (or spice) steamed bread, comprises the following steps:
(1) by after lavandula angustifolia, Folium Chrysanthemi, the Herba pyrolae japonicae flooding by 6 times amount, filter obtains Chinese medicine juice；
(2) materials of wheat being carried out labor cleaning so that it is free from foreign meter, then fetch water and tuned into the melt out by Sal, being modulated into concentration is
2.5% saline is appropriate, then is put into by Semen Tritici aestivi and carry out wheat wetting in saline and process 22h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continuous way ozonator, meet ozone
Generating capacity is 1g/h, and dosage is 5mg/L, and gas source and flow amount is 3L/min, takes out after fumigation time 1h；
(4) take Semen phaseoli radiati cake to smash to pieces, be watered and melt, then the smoked bean curd mixing pouring chopping into decocts 10 minutes, filter to obtain smoked bean curd in pot, treat
With；
(5) take cheese, Hepar Sus domestica mixing is placed in blender and stirs into pasty state, then is collectively disposed at water proof on steamer and fumigates 8 minutes, takes out
Dry in the air cool stand-by；Powder made by Semen Tritici aestivi flour mill after being processed by ozone, stand-by;
(6) take new new lotus leaf and be cut into the square of the 1Cm length of side, lotus-leaf plate is put in Cans, add Folium Nelumbinis weight 7% Sal,
The white sugar of 8% and Chinese medicine juice, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28 DEG C, pickled 12d in 90% climatic chamber；
(7) after pickled good Folium Nelumbinis being dried pulverizing, each material is whole mixs homogeneously with residue, and prepares steamed bread by traditional handicraft,
Gained steamed bread steamer will steam 10min, take out after closing fire 1min, and cover dry gauze cooling 40min, to obtain final product.
Claims (2)
1. a liver nourishing is refreshed oneself milk lotus perfume (or spice) steamed bread, it is characterised in that be prepared by the raw materials in:
Semen Tritici aestivi 280-300, new new lotus leaf 22-30, Hepar Sus domestica 13-14, Semen phaseoli radiati cake 9-12, smoked bean curd 7-8, cheese 12-13, lavandula angustifolia 1-
1.3, Folium Chrysanthemi 0.8-1, Herba pyrolae japonicae 0.5-1, white sugar, proper amount of salt.
A kind of liver nourishing the most as claimed in claim 1 is refreshed oneself the preparation method of milk lotus perfume (or spice) steamed bread, it is characterised in that include following step
Rapid:
(1) by after lavandula angustifolia, Folium Chrysanthemi, the Herba pyrolae japonicae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) materials of wheat being carried out labor cleaning so that it is free from foreign meter, then fetch water and tuned into the melt out by Sal, being modulated into concentration is
2.5-3% saline is appropriate, then is put into by Semen Tritici aestivi and carry out wheat wetting in saline and process 22-24h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continuous way ozonator, meet ozone
Generating capacity is 1-2g/h, and dosage is 5-6mg/L, and gas source and flow amount is 3-3.3L/min, takes out after fumigation time 1-1.1h；
(4) take Semen phaseoli radiati cake to smash to pieces, be watered and melt, then the smoked bean curd mixing pouring chopping into decocts 10-15 minute, filter to obtain smoked bean curd in pot,
Stand-by；
(5) take cheese, Hepar Sus domestica mixing is placed in blender and stirs into pasty state, then is collectively disposed at water proof on steamer and fumigates 8-10 minute,
Taking-up is dried in the air cool stand-by；Powder made by Semen Tritici aestivi flour mill after being processed by ozone, stand-by;
(6) take new new lotus leaf and be cut into the square of the 1-2Cm length of side, lotus-leaf plate is put in Cans, add Folium Nelumbinis weight 7-8%
Sal, the white sugar of 8-10% and Chinese medicine juice, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28-30 DEG C, 90-95% constant temperature perseverance
Pickled 12-15d in wet tank；
(7) after pickled good Folium Nelumbinis being dried pulverizing, each material is whole mixs homogeneously with residue, and prepares steamed bread by traditional handicraft,
Gained steamed bread steamer will steam 10-20min, take out after closing fire 1-2min, and cover dry gauze cooling 40-60min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510965616.7A CN105982159A (en) | 2015-12-22 | 2015-12-22 | Liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510965616.7A CN105982159A (en) | 2015-12-22 | 2015-12-22 | Liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982159A true CN105982159A (en) | 2016-10-05 |
Family
ID=57040510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510965616.7A Withdrawn CN105982159A (en) | 2015-12-22 | 2015-12-22 | Liver-nourishing refreshing steamed bread with milk flavor and lotus leaf fragrance and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105982159A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404780A (en) * | 2013-06-24 | 2013-11-27 | 吴祥忠 | Heat-clearing aloe steamed bun and making method thereof |
| CN103431282A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Aloe-containing steamed bread and making method thereof |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN105029194A (en) * | 2015-07-13 | 2015-11-11 | 太和县庄老汉杂粮有限公司 | Coconut flavor oat blood pressure lowering steamed bread and preparation method thereof |
| CN105124397A (en) * | 2015-07-09 | 2015-12-09 | 安徽省一诚食品有限公司 | Immunity improving purple sweet potato steamed bread and making method thereof |
-
2015
- 2015-12-22 CN CN201510965616.7A patent/CN105982159A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404780A (en) * | 2013-06-24 | 2013-11-27 | 吴祥忠 | Heat-clearing aloe steamed bun and making method thereof |
| CN103431282A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Aloe-containing steamed bread and making method thereof |
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN105124397A (en) * | 2015-07-09 | 2015-12-09 | 安徽省一诚食品有限公司 | Immunity improving purple sweet potato steamed bread and making method thereof |
| CN105029194A (en) * | 2015-07-13 | 2015-11-11 | 太和县庄老汉杂粮有限公司 | Coconut flavor oat blood pressure lowering steamed bread and preparation method thereof |
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| Title |
|---|
| 李博等: "臭氧熏蒸对小麦蒸制馒头品质的影响", 《食品与机械》 * |
| 王大一等: "盐水润麦对小麦制粉特性及微生物的影响", 《河南工业大学学报(自然科学版)》 * |
| 王德培: "荷叶蜂蜜保健含片的工艺研究", 《食品工业》 * |
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