CN106035486A - Nutritional baking cake - Google Patents
Nutritional baking cake Download PDFInfo
- Publication number
- CN106035486A CN106035486A CN201610453349.XA CN201610453349A CN106035486A CN 106035486 A CN106035486 A CN 106035486A CN 201610453349 A CN201610453349 A CN 201610453349A CN 106035486 A CN106035486 A CN 106035486A
- Authority
- CN
- China
- Prior art keywords
- parts
- cake
- baking
- nutrition
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D2/366—Tubers, roots
-
- 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
- A21D2/34—Animal material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a nutritional baking cake. The nutritional baking cake is prepared from the following raw materials in parts by weight: 180-200 parts of glutinous rice flour, 30-35 parts of nutritional powder, 35-40 parts of carrots, 6-9 parts of peanut oil, 1.2-1.5 parts of radix linderae, 0.6-1.0 part of Chinese toona fruit, 1-2 parts of melissa officinalis, 1.8-2.5 parts of salted jellyfish body, 0.8-1.5 parts of bamboo juice, 42-50 parts of eggs, 8-12 parts of milk, 5-8 parts of honey, 1-2 parts of an adjuvant and 5-6 parts of butter. The provided cakes are rich in raw materials, fragrant, sweet and tasty, unique in mouthfeel, balanced in nutrition, easy for absorption, and low in fat and sugar, have functions of clearing heat and removing fire, delaying aging, promoting fat metabolism, reducing the harms on human body by trans fatty acids, and at the same time reducing the probability occurrence of obesity, and are free of any additives, safe and healthy in consumption, and ideal nutritional food for consumers.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of nutrition baking cake.
Background technology
Cake is a kind of food, and it is with flour or rice flour, sugar, oils and fats, egg, milk etc. as primary raw material, is equipped with various
Adjuvant, stuffing material and flavouring agent, just make type, then be processed into through modes such as steaming, roasting, fried, stir-frys.Cake is numerous in variety, moon cake, cake
Select, crisp short cakes with sesame etc. all belongs to cake.People are while pursuing convenient providing amenities for the people now, and the nutritive value in its cake is the most more come
More obtain the concern of people；Traditional low and middle-grade cakes are high because of fat content, and sugar content is high, the factors such as nutritive value is the most comprehensive and
Refused by people, along with the development of society, economic progress, increasing people, start to pay attention to health care, advocate nature food
The enhancing of consciousness, more people be have selected and kept healthy by edible function food, so various functional cake food battalion
Transport and give birth to, but the mouthfeel that the cake of existing nutrition has is bad, nutrition and health care function singleness, is difficult to be accepted.
Summary of the invention
In order to make up the defect of prior art, the invention provides a kind of nutrition baking cake.
A kind of nutrition baking cake, is made up of the raw material of following weight portion: glutinous rice flour 180-200 part, nutritional powder 30-35
Part, Radix Dauci Sativae 35-40 part, Oleum Arachidis hypogaeae semen 6-9 part, Radix Linderae 1.2-1.5 part, Fructus Tonnae Sinensis 0.6-1.0 part, Herba Melissae officinalis 1-2 part, Umbrella Rhopilema esculenta
1.8-2.5 part, Succus Bambusae 0.8-1.5 part, egg 42-50 part, milk 8-12 part, Mel 5-8 part, adjuvant 1-2 part, butter 5-6
Part.
Described adjuvant is mixed according to mass ratio 2:1 by citric acid and sodium bicarbonate.
Described nutritional powder, is made up of the raw material of following weight portion: Fructus psidii guajavae immaturus 15 parts, Fructus Fici 30 parts, α-amylase 1
Part, beta amylase 1 part, lipase 2 parts and 2 parts of protease；
The extraction step of described nutritional powder is as follows:
(1) by Fructus psidii guajavae immaturus and Fructus Fici, clean up, be cut into 1cm3Bulk, drying is 5-7% to water content, is crushed to particle diameter
Smash for 30-40 μm row, obtain dried powder；
(2) adding the pure water of dried powder weight 2-3 times in dried powder, 80-88 DEG C of water-bath, 28-30KHz is ultrasonic to be carried
Take 1h；Then in water, add α-amylase, beta amylase, lipase and protease, stir 28-35min, obtain enzymolysis mixing
Thing；
(3) enzymolysis mixture is placed in enzymolysis 2-3h in 50-60 DEG C, is subsequently placed in steam and carries out heating enzyme denaturing 15-20s,
Enzyme denaturing mixture；
(4) it is placed in lyophilization in the vacuum cool-drying machine of-45 DEG C by obtaining enzyme denaturing mixture, is 2-3% to water content, uses ultra micro
It is 20-25 μm that pulverizer is crushed to particle diameter, obtains nutritional powder.
The preparation method of described nutrition baking cake, specifically includes following steps:
A. fresh carrot cleaned, peel, be cut into bulk, stir 15min with kitchen cooking machine, obtain mashed carrot, pot adds
Enter Oleum Arachidis hypogaeae semen to carry out being heated to 100-120 DEG C, be subsequently poured into mashed carrot and carry out stir-frying 5-6min, cease fire, place 6min, obtain
Mashed carrot mixture；
B. the Radix Linderae, Fructus Tonnae Sinensis, Herba Melissae officinalis, Umbrella Rhopilema esculenta and Succus Bambusae are pulverized, cross 120-140 mesh sieve, obtain Chinese medicine powder, add Chinese medicine
The pure water of powder gross weight 2-3 times amount, 86-88 DEG C of water-bath, the ultrasonic 30-40min of 31-33KHz, it is centrifuged with 8000 turns/min
15min, obtains extracting solution and medicinal residues, adds the pure water of medicinal residues weight 3-4 times amount in medicinal residues, and big fire is boiled, little fire infusion 35-
40min, 10000 turns/min are centrifuged 10min, obtain extracting solution and medicinal residues, merge all extracting solution, and 42-44 DEG C is concentrated into without moisture,
Being crushed to particle diameter is 24-30 μm, obtains Chinese medicine extract；
C. egg is separated into albumen and egg yolk, mashed carrot mixture and egg yolk is mixed to join in blender and uses 180r/
Min rotating speed stirring 3min, then adds glutinous rice flour, nutritional powder and Chinese medicine extract 180r/min rotating speed stirring 2min,
It is subsequently adding milk and Mel 180r/min rotating speed stirring 2min, obtains egg yolk mixed solution；
D. albumen is added white sugar and stirs 2min with 180r/min rotating speed, obtain protein solution；
E. 1/2 prepared protein solution is joined in egg yolk mixed solution, stir 2min with 140r/min rotating speed, add
Remaining egg white icing and adjuvant, and stir 3-4min with 140r/min rotating speed, obtain cake and stick with paste；
The most first baking is preheating to 100 DEG C, even spread butter on mould；
G. being stuck with paste by cake pours in mould, puts in baking box, and arranging baking box temperature of getting angry is 200 DEG C, and reducing internal heat temperature is 180 DEG C,
Baking 20min, obtains nutrition baking cake.
Beneficial effects of the present invention: the present invention provide cake abundant raw material, balanced in nutrition, be prone to absorb, low fat and sugar,
There is heat clearing away fire, slow down aging, promote fat metabolism, reduce the trans fatty acid injury to human body, reduce fertilizer simultaneously
The probability of fat generation；With the addition of nutritional powder, nutritional powder is made up of Fructus psidii guajavae immaturus and Fructus Fici, wherein containing a large amount of in Fructus psidii guajavae immaturus
Potassium, ferrum, carotene etc., nutrition is the abundantest, has astringing to arrest diarrhea, promote upgrowth and development of children, can pre-anti-aging, row
Except effect of vivotoxin, for hypertension, diabetes, obesity, also there is significant effect；Fructus Fici is rich in multiple amino
Acid, organic acid, magnesium, manganese, copper, zinc, boron and vitamins and other nutritious components；It is not only the fruit being of high nutritive value, and is one
Taste good medicine, has heat-clearing and toxic substances removing, effect of antidiarrheal lactogenesis, particularly with hemorrhoidal hemorrhage, insufficiency of the spleen diarrhoea, have sore throat, milk dry up
Etc. evident in efficacy；With the addition of Chinese medicine extract, make cake Middle nutrition composition complement each other, promote absorption, it is possible to play regulation
Immunity, enhance metabolism, the effect of heat-clearing and toxic substances removing, thus reach to improve the health-care effect of sleep immune, useful；The present invention's
Cake is fragrant and sweet good to eat, and mouthfeel is unique, and without any additive, edible safety is healthy, is the preferable nutraceutical of consumer.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of nutrition baking cake, is made up of the raw material of following weight portion: glutinous rice flour 180 parts, nutritional powder 35 parts, Radix Dauci Sativae 40
Part, Oleum Arachidis hypogaeae semen 9 parts, the Radix Linderae 1.5 parts, Fructus Tonnae Sinensis 1.0 parts, Herba Melissae officinalis 1 part, Umbrella Rhopilema esculenta 2.5 parts, Succus Bambusae 1.5 parts, 50 parts of egg,
12 parts of milk, Mel 8 parts, adjuvant 1 part, 6 parts of butter.
Described adjuvant is mixed according to mass ratio 2:1 by citric acid and sodium bicarbonate.
Described nutritional powder, is made up of the raw material of following weight portion: Fructus psidii guajavae immaturus 15 parts, Fructus Fici 30 parts, α-amylase 1
Part, beta amylase 1 part, lipase 2 parts and 2 parts of protease；
The extraction step of described nutritional powder is as follows:
(1) by Fructus psidii guajavae immaturus and Fructus Fici, clean up, be cut into 1cm3Bulk, drying is 5-7% to water content, is crushed to particle diameter
Smash for 30-40 μm row, obtain dried powder；
(2) adding the pure water of dried powder weight 2-3 times in dried powder, 80-88 DEG C of water-bath, 28-30KHz is ultrasonic to be carried
Take 1h；Then in water, add α-amylase, beta amylase, lipase and protease, stir 28-35min, obtain enzymolysis mixing
Thing；
(3) enzymolysis mixture is placed in enzymolysis 2-3h in 50-60 DEG C, is subsequently placed in steam and carries out heating enzyme denaturing 15-20s,
Enzyme denaturing mixture；
(4) it is placed in lyophilization in the vacuum cool-drying machine of-45 DEG C by obtaining enzyme denaturing mixture, is 2-3% to water content, uses ultra micro
It is 20-25 μm that pulverizer is crushed to particle diameter, obtains nutritional powder.
The preparation method of described nutrition baking cake, specifically includes following steps:
A. fresh carrot cleaned, peel, be cut into bulk, stir 15min with kitchen cooking machine, obtain mashed carrot, pot adds
Enter Oleum Arachidis hypogaeae semen to carry out being heated to 100-120 DEG C, be subsequently poured into mashed carrot and carry out stir-frying 5-6min, cease fire, place 6min, obtain
Mashed carrot mixture；
B. the Radix Linderae, Fructus Tonnae Sinensis, Herba Melissae officinalis, Umbrella Rhopilema esculenta and Succus Bambusae are pulverized, cross 120-140 mesh sieve, obtain Chinese medicine powder, add Chinese medicine
The pure water of powder gross weight 2-3 times amount, 86-88 DEG C of water-bath, the ultrasonic 30-40min of 31-33KHz, it is centrifuged with 8000 turns/min
15min, obtains extracting solution and medicinal residues, adds the pure water of medicinal residues weight 3-4 times amount in medicinal residues, and big fire is boiled, little fire infusion 35-
40min, 10000 turns/min are centrifuged 10min, obtain extracting solution and medicinal residues, merge all extracting solution, and 42-44 DEG C is concentrated into without moisture,
Being crushed to particle diameter is 24-30 μm, obtains Chinese medicine extract；
C. egg is separated into albumen and egg yolk, mashed carrot mixture and egg yolk is mixed to join in blender and uses 180r/
Min rotating speed stirring 3min, then adds glutinous rice flour, nutritional powder and Chinese medicine extract 180r/min rotating speed stirring 2min,
It is subsequently adding milk and Mel 180r/min rotating speed stirring 2min, obtains egg yolk mixed solution；
D. albumen is added white sugar and stirs 2min with 180r/min rotating speed, obtain protein solution；
E. 1/2 prepared protein solution is joined in egg yolk mixed solution, stir 2min with 140r/min rotating speed, add surplus
Lower egg white icing and adjuvant, and stir 3-4min with 140r/min rotating speed, obtain cake and stick with paste；
The most first baking is preheating to 100 DEG C, even spread butter on mould；
G. being stuck with paste by cake pours in mould, puts in baking box, and arranging baking box temperature of getting angry is 200 DEG C, and reducing internal heat temperature is 180 DEG C,
Baking 20min, obtains nutrition baking cake.
Embodiment 2
Embodiment 2 difference from Example 1 is that the parts by weight of raw material in nutrition baking cake are different, and other conditions are homogeneous
With.
A kind of nutrition baking cake, is made up of the raw material of following weight portion: glutinous rice flour 200 parts, nutritional powder 30 parts, Hu Luo
Foretell 35 parts, Oleum Arachidis hypogaeae semen 6 parts, the Radix Linderae 1.5 parts, Fructus Tonnae Sinensis 0.8 part, Herba Melissae officinalis 1 part, Umbrella Rhopilema esculenta 2.5 parts, Succus Bambusae 0.8 part, egg 45
Part, 8 parts of milk, Mel 5 parts, adjuvant 1 part, 5 parts of butter.
Embodiment 3
Embodiment 3 difference from Example 1 is that the parts by weight of raw material in nutrition baking cake are different, and other conditions are homogeneous
With.
A kind of nutrition baking cake, is made up of the raw material of following weight portion: glutinous rice flour 185 parts, nutritional powder 33 parts, Hu Luo
Foretell 35 parts, Oleum Arachidis hypogaeae semen 9 parts, the Radix Linderae 1.5 parts, Fructus Tonnae Sinensis 1.0 parts, Herba Melissae officinalis 2 parts, Umbrella Rhopilema esculenta 2.5 parts, Succus Bambusae 1.5 parts, egg 42
Part, 12 parts of milk, Mel 5 parts, adjuvant 1 part, 5 parts of butter.
Comparative example
A kind of nutrition baking cake, is made up of the raw material of following weight portion: glutinous rice flour 198 parts, 38 parts of Radix Dauci Sativae, Oleum Arachidis hypogaeae semen 7 parts,
42 parts of egg, 12 parts of milk, Mel 8 parts, adjuvant 1 part, 5 parts of butter.
Described adjuvant is mixed according to mass ratio 2:1 by citric acid and sodium bicarbonate.
The preparation method of described nutrition baking cake, specifically includes following steps:
A. fresh carrot cleaned, peel, be cut into bulk, stir 15min with kitchen cooking machine, obtain mashed carrot, pot adds
Enter Oleum Arachidis hypogaeae semen to carry out being heated to 100-120 DEG C, be subsequently poured into mashed carrot and carry out stir-frying 5-6min, cease fire, place 6min, obtain
Mashed carrot mixture；
B. egg is separated into albumen and egg yolk, mashed carrot mixture and egg yolk is mixed to join in blender and uses 180r/
Min rotating speed stirring 3min, then adds glutinous rice flour, stirs 2min with 180r/min rotating speed, is subsequently adding milk and Mel is used
180r/min rotating speed stirring 2min, obtains egg yolk mixed solution；
C. albumen is added white sugar and stirs 2min with 180r/min rotating speed, obtain protein solution；
D. 1/2 prepared protein solution is joined in egg yolk mixed solution, stir 2min with 140r/min rotating speed, add
Remaining egg white icing and adjuvant, and stir 3-4min with 140r/min rotating speed, obtain cake and stick with paste；
The most first baking is preheating to 100 DEG C, even spread butter on mould；Being stuck with paste by cake pours in mould, puts baking box into
In, arranging baking box temperature of getting angry is 200 DEG C, and reducing internal heat temperature is 180 DEG C, toasts 20min, obtains nutrition baking cake.
Randomly choosing 50 people, everyone carries out subjective appreciation to the cake of embodiment and comparative example, each full marks 10 points, respectively
Each is given a mark, results averaged；The results of sensory evaluation of embodiment and comparative example cake is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example cake
As shown in Table 1, the cake of the present invention, natural in color, in golden yellow, crisp brittleness is good, fragrant in taste, aromatic flavor, obtain
Consumers in general like.
Claims (4)
1. a nutrition baking cake, it is characterised in that be made up of the raw material of following weight portion: glutinous rice flour 180-200 part, nutrition
Powder 30-35 part, Radix Dauci Sativae 35-40 part, Oleum Arachidis hypogaeae semen 6-9 part, Radix Linderae 1.2-1.5 part, Fructus Tonnae Sinensis 0.6-1.0 part, Herba Melissae officinalis 1-2
Part, Umbrella Rhopilema esculenta 1.8-2.5 part, Succus Bambusae 0.8-1.5 part, egg 42-50 part, milk 8-12 part, Mel 5-8 part, adjuvant 1-2
Part, butter 5-6 part.
Nutrition baking cake the most according to claim 1, it is characterised in that described adjuvant is by citric acid and sodium bicarbonate
Mix according to mass ratio 2:1.
Nutrition baking cake the most according to claim 1, it is characterised in that described nutritional powder, by following weight portion
Raw material make: Fructus psidii guajavae immaturus 15 parts, Fructus Fici 30 parts, α-amylase 1 part, beta amylase 1 part, lipase 2 parts and 2 parts of protease；
The extraction step of described nutritional powder is as follows:
(1) by Fructus psidii guajavae immaturus and Fructus Fici, clean up, be cut into 1cm3Bulk, drying is 5-7% to water content, and being crushed to particle diameter is
30-40 μm row is smashed, and obtains dried powder；
(2) adding the pure water of dried powder weight 2-3 times in dried powder, 80-88 DEG C of water-bath, 28-30KHz is ultrasonic to be carried
Take 1h；Then in water, add α-amylase, beta amylase, lipase and protease, stir 28-35min, obtain enzymolysis mixing
Thing；
(3) enzymolysis mixture is placed in enzymolysis 2-3h in 50-60 DEG C, is subsequently placed in steam and carries out heating enzyme denaturing 15-20s,
Enzyme denaturing mixture；
(4) it is placed in lyophilization in the vacuum cool-drying machine of-45 DEG C by obtaining enzyme denaturing mixture, is 2-3% to water content, uses ultra micro
It is 20-25 μm that pulverizer is crushed to particle diameter, obtains nutritional powder.
The preparation method of nutrition baking cake the most according to claim 1, it is characterised in that specifically include following steps:
A. fresh carrot cleaned, peel, be cut into bulk, stir 15min with kitchen cooking machine, obtain mashed carrot, pot adds
Enter Oleum Arachidis hypogaeae semen to carry out being heated to 100-120 DEG C, be subsequently poured into mashed carrot and carry out stir-frying 5-6min, cease fire, place 6min, obtain
Mashed carrot mixture；
B. the Radix Linderae, Fructus Tonnae Sinensis, Herba Melissae officinalis, Umbrella Rhopilema esculenta and Succus Bambusae are pulverized, cross 120-140 mesh sieve, obtain Chinese medicine powder, add Chinese medicine
The pure water of powder gross weight 2-3 times amount, 86-88 DEG C of water-bath, the ultrasonic 30-40min of 31-33KHz, it is centrifuged with 8000 turns/min
15min, obtains extracting solution and medicinal residues, adds the pure water of medicinal residues weight 3-4 times amount in medicinal residues, and big fire is boiled, little fire infusion 35-
40min, 10000 turns/min are centrifuged 10min, obtain extracting solution and medicinal residues, merge all extracting solution, and 42-44 DEG C is concentrated into without moisture,
Being crushed to particle diameter is 24-30 μm, obtains Chinese medicine extract；
C. egg is separated into albumen and egg yolk, mashed carrot mixture and egg yolk is mixed to join in blender and uses 180r/
Min rotating speed stirring 3min, then adds glutinous rice flour, nutritional powder and Chinese medicine extract 180r/min rotating speed stirring 2min,
It is subsequently adding milk and Mel 180r/min rotating speed stirring 2min, obtains egg yolk mixed solution；
D. albumen is added white sugar and stirs 2min with 180r/min rotating speed, obtain protein solution；
E. 1/2 prepared protein solution is joined in egg yolk mixed solution, stir 2min with 140r/min rotating speed, add
Remaining egg white icing and adjuvant, and stir 3-4min with 140r/min rotating speed, obtain cake and stick with paste；
The most first baking is preheating to 100 DEG C, even spread butter on mould；
G. being stuck with paste by cake pours in mould, puts in baking box, and arranging baking box temperature of getting angry is 200 DEG C, and reducing internal heat temperature is 180 DEG C,
Baking 20min, obtains nutrition baking cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453349.XA CN106035486A (en) | 2016-06-22 | 2016-06-22 | Nutritional baking cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453349.XA CN106035486A (en) | 2016-06-22 | 2016-06-22 | Nutritional baking cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035486A true CN106035486A (en) | 2016-10-26 |
Family
ID=57169347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610453349.XA Pending CN106035486A (en) | 2016-06-22 | 2016-06-22 | Nutritional baking cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035486A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819020A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of radioresistance red sesame cake |
| CN108812759A (en) * | 2018-08-27 | 2018-11-16 | 安徽品滋味食品有限公司 | One kind baking and banking up with earth cake and preparation method thereof |
| CN108813456A (en) * | 2018-05-30 | 2018-11-16 | 贵州薏仁科学技术研究所 | A kind of myotonin cake and preparation method thereof with cherry slurry production |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736212A (en) * | 2005-08-24 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
| CN102084877A (en) * | 2009-12-07 | 2011-06-08 | 汪正林 | Stomach-nourishing wrinkled gianthyssop herb bread |
| CN103975988A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Folk delicate-flavour shrimp pastry and preparation method thereof |
| CN105660808A (en) * | 2016-04-22 | 2016-06-15 | 罗定市丰智昌顺科技有限公司 | Cake and production process therefor |
-
2016
- 2016-06-22 CN CN201610453349.XA patent/CN106035486A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736212A (en) * | 2005-08-24 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN102084877A (en) * | 2009-12-07 | 2011-06-08 | 汪正林 | Stomach-nourishing wrinkled gianthyssop herb bread |
| CN103975988A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Folk delicate-flavour shrimp pastry and preparation method thereof |
| CN105660808A (en) * | 2016-04-22 | 2016-06-15 | 罗定市丰智昌顺科技有限公司 | Cake and production process therefor |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819020A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of radioresistance red sesame cake |
| CN108813456A (en) * | 2018-05-30 | 2018-11-16 | 贵州薏仁科学技术研究所 | A kind of myotonin cake and preparation method thereof with cherry slurry production |
| CN108812759A (en) * | 2018-08-27 | 2018-11-16 | 安徽品滋味食品有限公司 | One kind baking and banking up with earth cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1947538B (en) | Red bean ice cream powder and its prepn. method | |
| CN103461442B (en) | Numb cake of a kind of nutrition and health care and preparation method thereof | |
| CN101283694A (en) | Cookies good for children intelligence | |
| CN106260451A (en) | A kind of manufacture method of characteristic nigecose | |
| CN106307157A (en) | Dried jujube egg and preparation method thereof | |
| CN109105521A (en) | Bean powder nutritious food and preparation method | |
| CN103750198A (en) | Preparation method of low-sugar mulberry fruitcake | |
| CN104095073A (en) | Fragrant dried bean curd with four kinds of beans and kelp and preparation method thereof | |
| CN106035486A (en) | Nutritional baking cake | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN106666399A (en) | Qi-tonifying blood-enriching noodles and preparation method thereof | |
| CN103749603A (en) | Mulberry leaf cake premixing powder and preparation method and application thereof | |
| CN103975980A (en) | Strawberry cream cake and preparation method thereof | |
| CN103039548B (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| CN104920567A (en) | Red-rice nutrition sandwich biscuit and making method thereof | |
| CN104082797A (en) | Milk-fragrant crispy peanuts and preparation method thereof | |
| CN103976406A (en) | Sugar silk shrimp cake and preparation method thereof | |
| CN103798492A (en) | Caramel milk peanuts and preparation method thereof | |
| CN103999903A (en) | Five-cereal healthy glutinous rice cake | |
| CN106259949A (en) | A kind of Fructus Musae milk paste and preparation method thereof | |
| CN106561961A (en) | Composite seaweed soft sweets | |
| CN106262867A (en) | A kind of nourishing healthy breakfast | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN112352911A (en) | Health-preserving glutinous rice cake and making process thereof | |
| CN104366548A (en) | Chicken sausage containing cream and rice flour and preparation method of chicken sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
|
| RJ01 | Rejection of invention patent application after publication |