CN106261724A - A kind of tribute cake adding probiotic bacteria and preparation method thereof - Google Patents
A kind of tribute cake adding probiotic bacteria and preparation method thereof Download PDFInfo
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- CN106261724A CN106261724A CN201610662833.3A CN201610662833A CN106261724A CN 106261724 A CN106261724 A CN 106261724A CN 201610662833 A CN201610662833 A CN 201610662833A CN 106261724 A CN106261724 A CN 106261724A
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- probiotic bacteria
- glutinous rice
- cellulose powder
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- lys
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- 241000894006 Bacteria Species 0.000 title claims abstract description 22
- 239000006041 probiotic Substances 0.000 title claims abstract description 22
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 22
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 17
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 229920001202 Inulin Polymers 0.000 claims abstract description 11
- 229940029339 inulin Drugs 0.000 claims abstract description 11
- 230000035764 nutrition Effects 0.000 claims abstract description 11
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims abstract description 9
- 150000004676 glycans Chemical class 0.000 claims abstract description 9
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 9
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 9
- 239000005017 polysaccharide Substances 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 235000007542 Cichorium intybus Nutrition 0.000 claims abstract description 8
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 8
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 8
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical class OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 8
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 150000003384 small molecules Chemical class 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 7
- 244000298479 Cichorium intybus Species 0.000 claims abstract 3
- 240000009226 Corylus americana Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 230000005587 bubbling Effects 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 241001676702 Thamnaconus modestus Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 229920001184 polypeptide Polymers 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000009987 spinning Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 241000723343 Cichorium Species 0.000 description 5
- 241000723382 Corylus Species 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000220317 Rosa Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of tribute cake adding probiotic bacteria, including following parts by weight of component: quality glutinous rice 82 83, peanut small molecule Gly-His-Lys 39 40, probiotic bacteria 1.8 2, hazelnut shell shell pigment 34, inulin cellulose powder 9 10, fructo oligosaccharide in chicory 12 13, soluble soybean polysaccharide 1.2 1.3, Flos Rosae Rugosae quintessence oil 0.9 1, Oleum sesami 16 17, appropriate water.The present invention uses peanut small molecule Gly-His-Lys to coordinate quality glutinous rice powder to be that tribute cake prepared by major ingredient, nutritious, mouthfeel antibacterial, having broad-spectrum antiseptic antioxidative effect, meanwhile, the homemade nutrition silk of addition uses inulin cellulose powder, probiotic bacteria, soluble soybean polysaccharide to prepare, nutritious, changing defect and the deficiencies such as red and green pickled fruit nutrition that tradition tribute cake uses when preparing is dull especially, probiotic bacteria and inulin cellulose powder combine and can significantly improve constipation simultaneously, strengthen the nutritional health function of goods.
Description
Technical field
The present invention relates to tribute cake technical field, particularly relate to a kind of tribute cake adding probiotic bacteria and preparation method thereof.
Background technology
Huaining County Han nationality of Gong Gaoshi Anhui Province, Huaining tradition cake class famous special local product, high quality materials, exquisite in workmanship, primary raw material
Use the quality glutinous rice that Huaining, Anqing produces, help with fine white sugar, Oleum Sesami, Fructus Citri tangerinae cake, Semen Juglandis, red and green pickled fruit, fry through essence,
The multiple working procedures such as fine grinding, profit tide, steamed, section are refined into.This product appearance is pure white, and quality is soft, fragrant and sweet appropriateness, loose can
Mouthful, nutritious, cake slice have thickness uniformly, rub with the hands and push away like board, circumnutate such as paper, the feature of i.e. combustion of lighting a fire.The local masses are by Huaining
Tribute cake is considered as auspicious symbol, the most celebrating, presents mutually, to show cake (high) lucky moral that (high) takes as cake.
Traditional material and traditional handicraft is used to prepare to the red and green pickled fruit major part producing tribute cake at present, it is common that by fresh
Pericarpium Citri tangerinae through roguing, shredding, sugar liquid leaching system, colour and dry and be prepared from, the red and green pickled fruit nutrition being prepared is dull, preparation
Process cumbersome, it is impossible to meet the growth requirement of health care Huaining tribute cake..
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 tribute cake adding probiotic bacteria and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of tribute cake adding probiotic bacteria, including following parts by weight of component: quality glutinous rice 82-83, peanut small molecule Gly-His-Lys 39-
40, probiotic bacteria 1.8-2, hazelnut shell shell pigment 3-4, inulin cellulose powder 9-10, fructo oligosaccharide in chicory 12-13, soluble soybean
Polysaccharide 1.2-1.3, Flos Rosae Rugosae quintessence oil 0.9-1, Oleum sesami 16-17, appropriate water.
A kind of tribute cake adding probiotic bacteria, is made up of following steps:
(1), clean quality glutinous rice to cook and then dry pulverizing to obtain ripe glutinous rice flour standby；
(2), by little for inulin cellulose powder fire baking expansion process 20min, cool down afterwards, and add hazelnut shell shell pigment mixing stir
Mix uniformly, obtain modified inulin cellulose powder standby, peanut small molecule Gly-His-Lys by 1/4th and gross weight 0.4-0.5 times
Water mixes, and 1500-2000r/min high-speed stirred 30-34min, to emulsifying of uniformly bubbling, is initially charged probiotic bacteria, water solublity big afterwards
Bean polysaccharide and Flos Rosae Rugosae quintessence oil mixing and stirring, static 2h, goes breast de-soak, is adding modified inulin cellulose powder and gross weight
Measure water heated and stirred infusion 40min at 50-55 DEG C of 0.4-0.5 times, obtain thick serosity standby, this thick complex is adopted
Filamentation is prepared with extruding spinning method, dry that nutrition silk is standby；；
(3), by black scraper fish bone collagen polypeptide and the water mixing of gross weight 3-4 times, the 1500-2000r/ of residue 3/4ths
Min high-speed stirred 30-34min to emulsifying of uniformly bubbling, add afterwards fructo oligosaccharide in chicory, ripe glutinous rice flour, nutrition silk mixing stir
Mixing uniformly, be rolled into thin slice, stack molding, put into reducing internal heat in food steamer and steam 3-5min, take out, the cake made of glutinous rice, sold in sliced pieces is vacuum-packed and get final product.
The invention have the advantage that
The present invention uses peanut small molecule Gly-His-Lys to coordinate quality glutinous rice powder to be that tribute cake prepared by major ingredient, nutritious, mouthfeel antibacterial, tool
Having broad-spectrum antiseptic antioxidative effect, meanwhile, the homemade nutrition silk of addition uses inulin cellulose powder, probiotic bacteria, water solublity
Prepared by soybean polysaccharide, nutritious, changes defects such as red and green pickled fruit nutrition that tradition tribute cake uses when preparing is dull and not especially
Foot, probiotic bacteria and inulin cellulose powder combine and can significantly improve constipation simultaneously, strengthen the nutritional health function of goods；Add
Natural pigment hazelnut shell shell pigment material, has simultaneously worked as coloring, the anti-rotten effect adding goods and the battalion of strengthening goods
Support the multi-efficiency of effect；The fructo oligosaccharide in chicory added reduces the sugared content of goods, and more people can be facilitated to eat.
Detailed description of the invention
A kind of tribute cake adding probiotic bacteria, including following parts by weight of component: quality glutinous rice 82, peanut small molecule Gly-His-Lys 39,
Probiotic bacteria 1.8, hazelnut shell shell pigment 3, inulin cellulose powder 9, fructo oligosaccharide in chicory 12, soluble soybean polysaccharide 1.2, rhodamine toner
Oil 0.9, Oleum sesami 16, appropriate water.
A kind of tribute cake adding probiotic bacteria, is made up of following steps:
(1), clean quality glutinous rice to cook and then dry pulverizing to obtain ripe glutinous rice flour standby；
(2), by little for inulin cellulose powder fire baking expansion process 20min, cool down afterwards, and add hazelnut shell shell pigment mixing stir
Mixing uniformly, obtain modified inulin cellulose powder standby, peanut small molecule Gly-His-Lys and the water of gross weight 0.4 times by 1/4th mix
Closing, 1500r/min high-speed stirred 30min, to emulsifying of uniformly bubbling, is initially charged probiotic bacteria, soluble soybean polysaccharide and rose afterwards
Rare quintessence oil mixing and stirring, static 2h, goes breast de-soak, is adding modified inulin cellulose powder and the water of gross weight 0.4 times
Heated and stirred infusion 40min at 50 DEG C, obtains thick serosity standby, and this thick complex uses extruding spinning method be prepared as
Silk, dry that nutrition silk is standby；；
(3), by black scraper fish bone collagen polypeptide and the water mixing of gross weight 3 times, the 1500r/min high-speed stirring of residue 3/4ths
Mix 30min to emulsifying of uniformly bubbling, add fructo oligosaccharide in chicory, ripe glutinous rice flour, nutrition silk mixing and stirring afterwards, be rolled into
Thin slice, stacks molding, puts into reducing internal heat in food steamer and steams 3min, takes out, and the cake made of glutinous rice, sold in sliced pieces is vacuum-packed and get final product.
Claims (2)
1. the tribute cake adding probiotic bacteria, it is characterised in that include following parts by weight of component: quality glutinous rice 82-83, Semen arachidis hypogaeae are little
Molecule Gly-His-Lys 39-40, probiotic bacteria 1.8-2, hazelnut shell shell pigment 3-4, inulin cellulose powder 9-10, fructo oligosaccharide in chicory 12-13,
Soluble soybean polysaccharide 1.2-1.3, Flos Rosae Rugosae quintessence oil 0.9-1, Oleum sesami 16-17, appropriate water.
A kind of tribute cake adding probiotic bacteria the most according to claim 1, it is characterised in that be made up of following steps:
(1), clean quality glutinous rice to cook and then dry pulverizing to obtain ripe glutinous rice flour standby；
(2), by little for inulin cellulose powder fire baking expansion process 20min, cool down afterwards, and add hazelnut shell shell pigment mixing stir
Mix uniformly, obtain modified inulin cellulose powder standby, peanut small molecule Gly-His-Lys by 1/4th and gross weight 0.4-0.5 times
Water mixes, and 1500-2000r/min high-speed stirred 30-34min, to emulsifying of uniformly bubbling, is initially charged probiotic bacteria, water solublity big afterwards
Bean polysaccharide and Flos Rosae Rugosae quintessence oil mixing and stirring, static 2h, goes breast de-soak, is adding modified inulin cellulose powder and gross weight
Measure water heated and stirred infusion 40min at 50-55 DEG C of 0.4-0.5 times, obtain thick serosity standby, this thick complex is adopted
Filamentation is prepared with extruding spinning method, dry that nutrition silk is standby；；
(3), by black scraper fish bone collagen polypeptide and the water mixing of gross weight 3-4 times, the 1500-2000r/ of residue 3/4ths
Min high-speed stirred 30-34min to emulsifying of uniformly bubbling, add afterwards fructo oligosaccharide in chicory, ripe glutinous rice flour, nutrition silk mixing stir
Mixing uniformly, be rolled into thin slice, stack molding, put into reducing internal heat in food steamer and steam 3-5min, take out, the cake made of glutinous rice, sold in sliced pieces is vacuum-packed and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662833.3A CN106261724A (en) | 2016-08-15 | 2016-08-15 | A kind of tribute cake adding probiotic bacteria and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662833.3A CN106261724A (en) | 2016-08-15 | 2016-08-15 | A kind of tribute cake adding probiotic bacteria and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261724A true CN106261724A (en) | 2017-01-04 |
Family
ID=57669221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610662833.3A Pending CN106261724A (en) | 2016-08-15 | 2016-08-15 | A kind of tribute cake adding probiotic bacteria and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261724A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018172573A1 (en) * | 2017-03-23 | 2018-09-27 | Cuetara, S.L | Children's biscuit with no added sugar and method of preparing it |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982828A (en) * | 2015-06-29 | 2015-10-21 | 安徽省怀宁县顶雪食品有限公司 | Liver-nourishing tribute cake and preparation method thereof |
-
2016
- 2016-08-15 CN CN201610662833.3A patent/CN106261724A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982828A (en) * | 2015-06-29 | 2015-10-21 | 安徽省怀宁县顶雪食品有限公司 | Liver-nourishing tribute cake and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘丽君: "《中国东北优质大豆》", 31 October 2007, 黑龙江科学技术出版社 * |
| 尚新彬 等: "花生肽抗氧化性及抗氧化稳定性的研究", 《中国油脂》 * |
| 方兆本: "《安徽文史资料全书》", 31 July 2007, 安徽人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018172573A1 (en) * | 2017-03-23 | 2018-09-27 | Cuetara, S.L | Children's biscuit with no added sugar and method of preparing it |
| CN110381740A (en) * | 2017-03-23 | 2019-10-25 | 谷维塔有限公司 | The method that do not add children's biscuit of sugar and prepare biscuit |
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