CN106173918A - A kind of sweet potato rice steamed sponge cake and production method thereof - Google Patents

A kind of sweet potato rice steamed sponge cake and production method thereof Download PDF

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Publication number
CN106173918A
CN106173918A CN201610520398.0A CN201610520398A CN106173918A CN 106173918 A CN106173918 A CN 106173918A CN 201610520398 A CN201610520398 A CN 201610520398A CN 106173918 A CN106173918 A CN 106173918A
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China
Prior art keywords
parts
sweet potato
sponge cake
steamed sponge
rice
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CN201610520398.0A
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Chinese (zh)
Inventor
鲁海波
易佳礼
刘巧丽
张珂文
张玲
余强
卢春兰
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中南林业科技大学
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Priority to CN201610520398.0A priority Critical patent/CN106173918A/en
Publication of CN106173918A publication Critical patent/CN106173918A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of sweet potato rice steamed sponge cake and production method thereof, the weight proportion between its primary raw material composition and each component is: early rice 100 parts, Radix Ipomoeae 10 50 parts, 5 15 parts of flour, Corm Eleocharitis 10 30 parts, 48 parts of Fructus Benincasae, white sugar 48 parts, 14 parts of egg, active dry yeast 25 parts, sodium bicarbonate 0.05 0.20 parts, 100 300 parts of water.Making step of the present invention: select materials;Make dough;Fermentation;Cook;Cooling;Inspection;Packaging.The sweet potato rice steamed sponge cake of the present invention has strong baked batata fragrance, nutritious;Due to the interpolation of water chestnut starch, products taste is fine and smooth, has crisp sense, and surface more gloss effectively improves texture characteristic and the organoleptic quality of sweet potato rice steamed sponge cake;Corm Eleocharitis in product and Fructus Benincasae, make sweet potato rice steamed sponge cake in addition to the health care with Radix Ipomoeae, add again the health-care effecies such as clearing heat and removing internal wetness removing toxic substances.

Description

A kind of sweet potato rice steamed sponge cake and production method thereof
Technical field
The present invention relates to processing of farm products and fermented rice cake manufacture field, particularly to a kind of sweet potato rice steamed sponge cake and producer thereof Method.
Background technology
Fermented rice cake is that the traditional fermentation of China steams cake, is widely loved by the people.The nutritive value of Radix Ipomoeae is the highest, its egg White matter aminoacid composition is similar to rice, it is necessary to amino acid content is high, but rich content in the lysine Radix Ipomoeae lacked in rice, But also containing alkaline elements such as abundant K-Mg-Cas, belong to a kind of physiological alkalinity food.Therefore, Radix Ipomoeae and rice collocation food With, the nutritive value of staple food can be strengthened, the acid-base balance of human body can be regulated.It addition, Radix Ipomoeae and many rich in dietary fiber and mucus Glycoproteins etc., are a kind of well health foods.Meanwhile, Radix Ipomoeae and rice reasonably combined edible, overcome and eat Radix Ipomoeae and cause intestinal The problem of stomach upset;In our life, Radix Ipomoeae rice is very popular.Sweet potato steamed sponge cakes the most quietly rises.A kind of full potato Class steamed sponge cake and preparation method thereof, application publication number CN104366366 A, but this full potato class steamed sponge cake is not taken with rice, flour Join;In fermented rice cake, the patented technology added with sweet potato starch or Radix Ipomoeae has: main laver bean paste fermented rice cake and preparation method thereof, Shen Please publication number CN104982806 A;A kind of peeled shrimp fermented rice cake and preparation method thereof, application publication number CN104938930 A;A kind of Fructus Cucurbitae moschatae fermented rice cake and preparation method thereof, application publication number CN104957529 A;A kind of Rhizoma Nelumbinis fermented rice cake and preparation method thereof, Shen Please publication number CN104957508 A;A kind of sweet potato starch steamed sponge cake, application publication number CN103211159 A;The preparation of sweet potato steamed sponge cakes Method, application publication number CN102048086 A;Steamed sponge cake and manufacture method, application publication number CN101461395 A.But sweet potato rice The manufacture method being added with Corm Eleocharitis and Fructus Benincasae in steamed sponge cake still belongs to blank.
Corm Eleocharitis mainly contains dietary fiber and starch, rich in nutrition content, every 100 grams of energy contents 59 kilocalories, protein 1.2 grams, 0.2 gram of fat, carbohydrate 14.2 grams, dietary fiber 1.1 grams, vitamin A 3 microgram, carotene 20 microgram, sulfur Amine element 0.02 milligram, 0.02 milligram of riboflavin, 0.7 milligram of nicotinic acid, vitamin C 7 milligrams, vitamin E 0.65 milligram, calcium 4 milli Gram, 44 milligrams of phosphorus, 306 milligrams of potassium, 15.7 milligrams of sodium, 12 milligrams of magnesium, ferrum 0.6 milligram, 0.34 milligram of zinc, selenium 0.7 microgram, copper 0.07 milligram, the Multiple components such as 0.11 milligram of manganese.
Fructus Benincasae has the highest value, and it is many except rich in proteins, carbohydrate, vitamin and mineral element etc. Outside the nutritional labeling of kind of needed by human body, also have diuresis, heat clearing away, reduce phlegm, the effect such as quench one's thirst;The centre of human body cell can be strengthened Matter, stops growth of cancer cells;Also there is hepatoprotective, protect the multi-efficiencies such as kidney, blood sugar lowering, weight reducing beauty treatment.
Summary of the invention
The present invention provides a kind of sweet potato rice steamed sponge cake and production method, obtained sweet potato rice steamed sponge cake Nutrition and health function More comprehensively, the matter structure of product is more preferable, is conducive to wideling popularize.
A kind of sweet potato rice steamed sponge cake, is prepared from by following raw material and weight portion thereof: early rice 100 parts, Radix Ipomoeae 10-50 part, Flour 5-15 part, Corm Eleocharitis 10-30 part, Fructus Benincasae 4-8 part, white sugar 4-8 part, egg 1-4 part, active dry yeast 2-5 part, sodium bicarbonate 0.05-0.20 part, water 100-300 part.
Preferably, described sweet potato rice steamed sponge cake is prepared from by following raw material and weight portion thereof: early rice 100 parts, Radix Ipomoeae 20- 40 parts, flour 5-10 part, Corm Eleocharitis 10-20 part, Fructus Benincasae 4-6 part, white sugar 4-6 part, egg 1-3 part, active dry yeast 2-4 part, carbon Acid hydrogen sodium 0.05-0.15 part, water 100-250 part.
The most preferentially, early rice 100 parts, Radix Ipomoeae 30 parts, 8 parts of flour, Corm Eleocharitis 15 parts, 5 parts of Fructus Benincasae, white sugar 5 parts, chicken 2 parts of egg, active dry yeast 3 parts, sodium bicarbonate 0.10 part, 200 parts of water.
In the present invention, described Radix Ipomoeae, use sweet potato whole powder;Or, Radix Ipomoeae cooked or bake with baking box, going scaling Layer, smashs uniformly pureed to pieces.
In the present invention, described Corm Eleocharitis, for water chestnut starch, or the Corm Eleocharitis thawed after using fresh or cold storage, outside removing Skin and limit bud, clean through water, and chopping adds a small amount of clear water, breaks into pulpous state with beater, or wear into slurry with mill.
In the present invention, described Fructus Benincasae, for fresh Fructus Benincasae, through peeling, remove capsule, cook, the pureed smashed to pieces.
In the present invention, described water, the filtrate being filtrated to get after wearing into Rice & peanut milk for tap water or rice.
Invention further provides the preparation method of described sweet potato rice steamed sponge cake, described method includes step in detail below:
(1) early rice soaks, and defibrination obtains the former Rice & peanut milk of early rice;
(2) use sweet potato whole powder;Or Radix Ipomoeae is cooked or bakes with baking box, remove cortex, smash uniformly pureed to pieces;
(3) use water chestnut starch, or the Corm Eleocharitis thawed after using fresh or cold storage, remove crust and limit bud, clear through water Wash, chopping, add a small amount of water, break into pulpous state with beater, or wear into slurry with mill.
(4) Fructus Benincasae peeling, removes capsule, cooks, smash into pureed to pieces, cooling, standby;
(5) egg fluid beats;
(6) by sweet potato whole powder or sweet potato mash, flour, water chestnut starch, white sugar and yeast mix homogeneously, put into Rice & peanut milk, Fructus Benincasae mud, Corm Eleocharitis slurry and water, be kneaded into dough.Fermenting 0.5-2.5 hour under conditions of putting into 25 DEG C-40 DEG C, dough adds egg after initiating Liquid, stirs;
(7) will again ferment 0.5-1.0 hour, the dough initiated adds sodium bicarbonate, mix homogeneously, pours mould into In, cook, cooling, inspection, packaging.
The present invention has a following remarkable advantage:
(1) the sweet potato rice steamed sponge cake of the present invention has strong baked batata fragrance, nutritious;
(2) the interpolation of water chestnut starch, products taste is fine and smooth, has crisp sense, and surface more gloss effectively improves Radix Ipomoeae The texture characteristic of fermented rice cake and organoleptic quality;
(3) the Corm Eleocharitis in product and Fructus Benincasae, makes sweet potato rice steamed sponge cake in addition to the health care with Radix Ipomoeae, adds again clear Heat is dried the health-care effecies such as removing toxic substances.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the invention is not limited in this.
The subjective appreciation standard of present invention sweet potato rice steamed sponge cake in the examples below that is the standard described in table 1.Full marks are 100 Point.Product evaluating member 10 people.
Table 1 sweet potato rice steamed sponge cake subjective appreciation table
Embodiment one
(1) by commercially available early rice cleaning, soak, the defibrination water of weight (add etc.), obtain Rice & peanut milk;
(2) new fresh sweet potatoes is first deposited more than 30 days under conditions of room temperature, relative humidity 85-90%, is cooked by Radix Ipomoeae, goes Scaling layer, smashs uniformly pureed to pieces;
(3) fresh Corm Eleocharitis, removes crust and limit bud, cleans through water, and chopping adds a small amount of water, wears into slurry with mill.
(4) Fructus Benincasae peeling, removes capsule, cooks, smash into pureed to pieces;
(5) egg shells, is beaten by egg liq;
(6) by after flour 50g, white sugar 40g and yeast 25g mix homogeneously, put into what 1000g early rice in step 1 obtained Rice & peanut milk and even, adds the Corm Eleocharitis obtained of 100g Corm Eleocharitis in sweet potato mash that in step 2, the processing of 200g Radix Ipomoeae obtains, step 3 Slurry, in step 4 40g Fructus Benincasae obtain Fructus Benincasae mud and water 1000g (including the water that Rice & peanut milk and Corm Eleocharitis defibrination are brought into), be kneaded into face Group.
(7) fermenting 1.5 hours under conditions of putting into 38 DEG C, dough adds, after initiating, the egg liquid 30g that step 5 obtains, and stirs Mix uniformly;
(8) will again ferment 40 minutes, the dough initiated adds sodium bicarbonate 0.5g, mix homogeneously, pours mould into In, cook, cooling, inspection, packaging.
Embodiment two
(1) by commercially available early rice cleaning, soak, the defibrination water of weight (add etc.), obtain Rice & peanut milk;
(2) Radix Ipomoeae and Corm Eleocharitis are respectively adopted sweet potato powder and water chestnut starch;
(3) Fructus Benincasae peeling, removes capsule, cooks, smash into pureed to pieces;
(4) egg shells, is beaten by egg liq;
(5) by after sweet potato powder 300g, water chestnut starch 150g, flour 80g, white sugar 50g and yeast 30g mix homogeneously, step is put into Rice & peanut milk that in rapid 1,1000g early rice obtains and even, Fructus Benincasae mud and water 1000g that in step 4,50g Fructus Benincasae obtains (include Rice & peanut milk The water brought into), it is kneaded into dough.
(6) fermenting 1.5 hours under conditions of putting into 38 DEG C, dough adds, after initiating, the egg liquid 20g that step 5 obtains, and stirs Mix uniformly;
(7) will again ferment 40 minutes, the dough initiated adds sodium bicarbonate 1g, mix homogeneously, pours in mould, Cook, cooling, inspection, packaging.
Comparative example one
Compared with embodiment two, difference is: without Corm Eleocharitis and Fructus Benincasae in sweet potato rice steamed sponge cake.
Comparative example two
Compared with embodiment two, difference is: without Corm Eleocharitis in sweet potato rice steamed sponge cake.
Comparative example three
Compared with embodiment two, difference is: without Fructus Benincasae in sweet potato rice steamed sponge cake.
Comparative example 1-3 and embodiment have carried out subjective appreciation and have compared.Evaluation result such as table 2 below.Can from results of sensory evaluation To find out, after product adds Corm Eleocharitis and Fructus Benincasae, the viscosity of sweet potato rice steamed sponge cake declines, and hardness, elasticity increase.Adding of Corm Eleocharitis Adding, product manifests delicate mouthfeel, has crisp sense, surface more gloss, effectively improves the organoleptic quality of sweet potato rice steamed sponge cake.
Table 2 sample sensory evaluation score
Flavour Fragrance Outward appearance Hardness Elastic Stickiness Comprehensive grading
Embodiment one sample 13.6 13.2 13.9 13.3 13.5 11.8 80.3
Embodiment two sample 14.2 13.5 14.5 13.2 16.1 13.4 84.9
Comparative example one sample 12.3 11.8 12.4 11.2 11.7 13.2 72.6
Comparative example two sample 12.5 11.7 11.9 12.1 15.4 12.5 76.1
Comparative example three sample 13.4 12.6 13.0 13.9 13.1 12.0 78.0
Experimental example 1
To embodiment 1-2 and moisture, protein, fat, starch, vitamin and the mineral element of comparative example 1 gained steamed sponge cake Etc. being analyzed, taking three measurement data and calculate average result, data result is shown in Table 1-2.Wherein analyze method as follows:
1) determination of water uses GB5009.3 2010;
2) protein measuring uses GB5009.5-2010;
3) mensuration of fat uses GB/T 5009.6-2003;
4) mensuration of vitamin content
Content of vitamin E is measured with reference to GB/T5009.82-2003;
Vitamin B1 content is measured with reference to GB/T5009.84-2003;
Vitamin B2 content is measured with reference to GB/T7629-87;
Vitamin C content measures and is measured with reference to GB/T 6195-1986;
5) mensuration of mineral element: carry out with reference to GB19644-2010 method.
Experimental result:
Analysis of Nutritive Composition: be shown in Table 3-5
Analysis of Nutritive Composition (g/100g) in table 3 sweet potato steamed sponge cakes
Index Moisture Protein Fat Starch
Embodiment one 46.72 8.12 0.21 36.04
Embodiment two 47.96 8.25 0.20 36.45
Comparative example one 44.69 6.59 0.20 35.02
Comparative example two 46.54 7.51 0.22 35.13
Comparative example three 45.78 7.80 0.19 36.02
Analysis of Nutritive Composition (mg/100g) in table 4 sweet potato steamed sponge cakes
Index Vitamin E Vitamin B1 Vitamin B2 Vitamin C
Embodiment one 0.05 0.2 0.05 14.04
Embodiment two 0.04 0.2 0.06 14.45
Comparative example one 0.04 0.19 0.05 14.02
Comparative example two 0.04 0.20 0.05 15.13
Comparative example three 0.05 0.20 0.05 14.42
Analysis of Nutritive Composition (mg/100g) in table 5 sweet potato steamed sponge cakes
Index Magnesium Potassium Calcium Sodium Ferrum Phosphorus
Embodiment one 0.65 259.13 9.23 6.95 0.45 107.11
Embodiment two 0.64 260.42 9.34 6.96 0.49 107.56
Comparative example one 0.54 257.35 8.56 7.05 0.38 107.45
Comparative example two 0.54 261.35 9.01 7.01 0.37 107.56
Comparative example three 0.55 259.64 9.22 7.0 0.39 107.49

Claims (8)

1. a sweet potato rice steamed sponge cake, it is characterised in that formulated by following components, the weight proportion between its each component is: Early rice 100 parts, Radix Ipomoeae 10-50 part, flour 5-15 part, Corm Eleocharitis 10-30 part, Fructus Benincasae 4-8 part, white sugar 4-8 part, egg 1-4 part, Active dry yeast 2-5 part, sodium bicarbonate 0.05-0.20 part, water 100-300 part.
Sweet potato rice steamed sponge cake the most according to claim 1, it is characterised in that said components is replaced with by following weight percentage The component of ratio is constituted: early rice 100 parts, Radix Ipomoeae 20-40 part, flour 5-10 part, Corm Eleocharitis 10-20 part, Fructus Benincasae 4-6 part, white sugar 4-6 Part, egg 1-3 part, active dry yeast 2-4 part, sodium bicarbonate 0.05-0.15 part, water 100-250 part.
Sweet potato rice steamed sponge cake the most according to claim 1, it is characterised in that said components is replaced with by following weight percentage The component of ratio is constituted: early rice 100 parts, Radix Ipomoeae 30 parts, 8 parts of flour, Corm Eleocharitis 15 parts, 5 parts of Fructus Benincasae, white sugar 5 parts, 2 parts of egg, work Property dry yeast 3 parts, sodium bicarbonate 0.10 part, 200 parts of water.
4. according to described sweet potato rice steamed sponge cake arbitrary in claim 1-3, it is characterised in that Radix Ipomoeae uses new fresh sweet potatoes, fresh Radix Ipomoeae is first deposited more than 30 days, through an after-ripening stage under conditions of room temperature, relative humidity 85-90%.
5. according to described sweet potato rice steamed sponge cake arbitrary in claim 4, it is characterised in that described Radix Ipomoeae be processed into sweet potato whole powder or Become to be processed into sweet potato mash with baking box baking box.
6. according to described sweet potato rice steamed sponge cake arbitrary in claim 1-3, it is characterised in that after Corm Eleocharitis uses fresh or cold storage The Corm Eleocharitis thawed.
7. according to described sweet potato rice steamed sponge cake arbitrary in claim 1-3, it is characterised in that described water is tap water or morning The filtrate that Semen Oryzae is filtrated to get after wearing into Rice & peanut milk.
8. the production method of a sweet potato rice steamed sponge cake as claimed in claim 1, it is characterised in that comprise the steps:
Step 1: dispensing is selected materials, the most first soaks early rice clear water, adds water and wear into Rice & peanut milk after soaking well;Prepare Radix Ipomoeae, choosing With processing after sweet potato whole powder, or, Radix Ipomoeae cooked or bake with baking box, removing cortex, smashing uniformly pureed to pieces;Corm Eleocharitis The Corm Eleocharitis thawed after using fresh or cold storage, removes crust and limit bud, cleans through water, and chopping adds a small amount of clear water, uses beater Break into pulpous state, or wear into the water chestnut starch after slurry, or processing with mill;Fructus Benincasae is removed the peel, and removes capsule, cooks, smashs into pureed to pieces.
Step 2: by sweet potato whole powder, flour, water chestnut starch, white sugar and yeast mix homogeneously, put into Rice & peanut milk, Fructus Benincasae mud, Corm Eleocharitis slurry and Water, is kneaded into dough.
Step 3: step 2 gained dough ferments 0.5-2.5 hour under conditions of putting into 28 DEG C-40 DEG C, dough adds warp after initiating The egg liquid beaten, stirs, again fermentation 0.5-1.0 hour, then the dough initiated is added sodium bicarbonate, and mixing is all Even, pour in mould;
Step 4: step 3 gained dough cooks, cooling, inspection, it is packaged to be product.
CN201610520398.0A 2016-07-05 2016-07-05 A kind of sweet potato rice steamed sponge cake and production method thereof CN106173918A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106942665A (en) * 2017-01-20 2017-07-14 姚逍逸 A kind of processing method of Ipomoea batatas fermented rice cake
CN107348324A (en) * 2017-07-10 2017-11-17 百色学院 A kind of making of fiddlehead steamed sponge cake and storage practice
CN107668675A (en) * 2017-09-06 2018-02-09 齐鲁工业大学 One kind is shichongcao crystal cake and preparation method thereof
CN108244478A (en) * 2018-03-27 2018-07-06 陕西科技大学 A kind of potato steamed sponge cake and preparation method thereof

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CN1156553A (en) * 1996-02-08 1997-08-13 沈宏清 Nutritive colour fine dried vegetable noodles
CN1471842A (en) * 2002-08-03 2004-02-04 胡均亮 Potato cake and preparing method thereof
CN1481728A (en) * 2003-06-25 2004-03-17 杨志刚 Coarse cereals dumpling and method for producing thereof
CN101461395A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Muffins and method for producing the same
CN101632445A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal fruit vegetable tea steamed bread and preparation method thereof
CN101632446A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1156553A (en) * 1996-02-08 1997-08-13 沈宏清 Nutritive colour fine dried vegetable noodles
CN1471842A (en) * 2002-08-03 2004-02-04 胡均亮 Potato cake and preparing method thereof
CN1481728A (en) * 2003-06-25 2004-03-17 杨志刚 Coarse cereals dumpling and method for producing thereof
CN101461395A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Muffins and method for producing the same
CN101632445A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal fruit vegetable tea steamed bread and preparation method thereof
CN101632446A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106942665A (en) * 2017-01-20 2017-07-14 姚逍逸 A kind of processing method of Ipomoea batatas fermented rice cake
CN107348324A (en) * 2017-07-10 2017-11-17 百色学院 A kind of making of fiddlehead steamed sponge cake and storage practice
CN107348324B (en) * 2017-07-10 2020-03-06 百色学院 Making and storing method of fiddlehead steamed sponge cake
CN107668675A (en) * 2017-09-06 2018-02-09 齐鲁工业大学 One kind is shichongcao crystal cake and preparation method thereof
CN108244478A (en) * 2018-03-27 2018-07-06 陕西科技大学 A kind of potato steamed sponge cake and preparation method thereof

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