CN106665771A - Red rice and maca biscuit and preparation method thereof - Google Patents
Red rice and maca biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN106665771A CN106665771A CN201611172900.XA CN201611172900A CN106665771A CN 106665771 A CN106665771 A CN 106665771A CN 201611172900 A CN201611172900 A CN 201611172900A CN 106665771 A CN106665771 A CN 106665771A
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- China
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- parts
- monas cuspurpureus
- cuspurpureus went
- cookiess
- meyenii walp
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- 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
Abstract
The invention provides a red rice and maca biscuit and a preparation method thereof. The red rice and maca biscuit is mainly prepared from, by weight, 10-20 parts of maca powder, 80-90 parts of red rice powder, 35-40 parts of shortening, 20-25 parts of sweetening agents, 15-20 parts of eggs, 0.6-1.0 part of sodium bicarbonate and 20-25 parts of water. The preparation method includes the steps: performing heat dissolution for the sweetening agents and the shortening to form pre-mixed solution, and cooling the pre-mixed solution for standby application; uniformly mixing and stirring the maca powder and the red rice powder, sequentially adding baking soda, the pre-mixed solution and the eggs, and kneading the materials into dough; standing the dough for 1-2 minutes, and cooling the dough after press molding and baking to obtain the red rice and maca biscuit. The highland barley and maca biscuit has the advantages that red rice and maca are organically combined, the biscuit is unique, fragrant and sweet in taste, smooth, soft, not rough and pure natural, nutrient components are comprehensively rich in various amino acids and micro-elements, and human body absorption is more facilitated.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess and preparation method thereof.
Background technology
Also known as Maca, macha, English is commonly called as MACA Lepidinm meyenii Walp (Lepidiummeyenii), is Cruciferae
(Brassicaceae) separate row Vegetable spp (Lepidium) annual herb plant, main product is in the peace of more than South America height above sea level 3500m
This mountain area.Lepidinm meyenii Walp contains the multiple nutritional components such as protein, aminoacid, polysaccharide, vitamin, is not only nutritious food,
Natural plant active component maca ene, macamide, mustard oil, alkaloid, aminoacid and mineral also containing special efficacy
Trace element, is the medicinal herb plant for having multiple efficacies, with enhance immunity, improves sexual function, endocrine regulation, anti-tired
The drug effects such as labor, antioxidation, antitumor.Because it has long plantation and edible history in Peru, in nutritional labeling and endurance is improved
Effect aspect may match in excellence or beauty with Radix Ginseng, therefore be otherwise known as " Peru's Radix Ginseng ".One become at present in international health product market is new
Star, obtains the favor of more and more consumers.But at present country's Lepidinm meyenii Walp converted productss are single, sold with simple drying raw material
Based on, main in addition to sell as health product in form of tablets, the product for meeting popular food consumer field is less.
Monas cuspurpureus Went is also referred to as " red bent ", and the product of medicinal and edible double effects is considered to have always.Monas cuspurpureus Went is applied
The earliest record that there is very long history, Monas cuspurpureus Went cooking food in China sees five generation Tao Gus《Qingyilu》, " there is the red sheep of gift, its
Method is cooked meat with Monas cuspurpureus Went, and tight volume, Shi Zhen gos deep into wine bone and salts down, is cut such as the thin coat of paper, be into ", be also that monascorubin is applied to food side
The earliest record in face.Ming Dynasty's Li Shizhen exists《Compendium of Materia Medica》In describe application of the Monas cuspurpureus Went in Chinese medicine：" Monas cuspurpureus Went is cured mainly and helped digestion
Dysentery with red and white feces, lower water paddy are controlled in promoting blood circulation, spleen and stomach dry.Wine brewing, removing blood stasis row medicine gesture is controlled to beat and flutters trauma ".Modern scientific research account
Bright, Monascus anka Nakazawa et sato can produce various secondary metabolites, mainly monascorubin, Monacolin K；Monacolin K in Monas cuspurpureus Went
There are two kinds of existence forms, be respectively acid and lactone formula, wherein actual really play suppression HMG-CoA reductase effect in human body
Be acid structure Monacolin K.And take so that after the fat-reducing medicament of lactone formula lovastatin, people knows from experience a kind of carboxylic of generation
Base ester enzyme, is hydrolyzed into acid type lovastatin, and recur effect for reducing fat, and this process can cause human body Liver and kidney burden, right
Groups of people have ill effect, and acid Monacolin K extremely unstables, are easily affected to be converted into lactone formula by external condition
Monacolin K.In addition ergosterol, glucamine, γ~aminobutyric acid (GABA), unsaturated fatty acidss are also contained in Monas cuspurpureus Went
The several physiological active substances such as acid, Monascus polysaccharides, flavone.Exactly these biological active substanceies impart Monas cuspurpureus Went have blood fat reducing,
The multi-efficiencies such as blood pressure lowering, antioxidation, antibacterial, resisting fatigue, vessel softening, prevention senile dementia, and make it have very high
Commercial value
The content of the invention
The invention provides a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess and preparation method thereof, described Monas cuspurpureus Went Lepidinm meyenii Walp cookiess are with 9 Monas cuspurpureus Went
Organically combined with Lepidinm meyenii Walp, mouthfeel uniqueness is fragrant and sweet, smooth not coarse, pure natural, nutritional labeling is rich in various amino comprehensively
Acid and trace element, be more beneficial for absorption of human body and it is easy to carry all-ages the advantages of.
For achieving the above object, the present invention provides following technical scheme：
A kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess, are mainly obtained by following raw material：In terms of mass fraction, pueraria root powder 10-20 parts, Hongqu powder (red colouring agent)
80-90 parts, shortening 35-40 parts, sweeting agent 20-25 parts, egg 15-20 parts, sodium bicarbonate 0.6-1.0 parts, water 20-25 parts.
Further, the raw material includes：In terms of mass fraction, pueraria root powder 12-18 parts, Hongqu powder (red colouring agent) 82-88 parts, shortening
36-38 parts, sweeting agent 22-24 parts, egg 16-18 parts, sodium bicarbonate 0.7-0.9 parts, water 22-24 parts.
Further, the raw material includes：In terms of mass fraction, 16 parts of pueraria root powder, 84 parts of Hongqu powder (red colouring agent), 37 parts of shortening is sweet
23 parts of taste agent, 17 parts of egg, 0.8 part of sodium bicarbonate, 23 parts of water.
Further, the sweeting agent includes white sugar, xylitol, Lactose, high fructose syrup, isomaltulose, Sorbitol
And the combination of one or more in steviol glycosides.
Further, comprise the steps：
Premixed liquid will be formed after sweeting agent and shortening heat of solution, cooled down standby；
After by pueraria root powder, Hongqu powder (red colouring agent) mixing and stirring, sodium bicarbonate, the premixed liquid, egg tanning are added successively into face
Group；
The dough is stood into 1-2min after pressing mold molding and baking procedure, cooling is obtained final product.
Further, by sweeting agent and the temperature control of shortening heat of solution at 60-70 DEG C.
Further, the rate controlled for pueraria root powder, Hongqu powder (red colouring agent) being mixed is between 100-200rad/min.
Further, during baking face fire temperature control at 110-150 DEG C, fire in a stove before fuel is added temperature control at 160-180 DEG C, baking it is total
Time control is in 4-7min.
Further, first 2-3min is toasted under conditions of fire in a stove before fuel is added temperature 160-180 DEG C, then in face fire temperature 110-150 DEG C
Face fire temperature 180-200 DEG C is warming up to, fire in a stove before fuel is added temperature 190-200 DEG C is toasted again；
Further, the temperature control of cooling is at 15-20 DEG C
The invention with Monas cuspurpureus Went, Lepidinm meyenii Walp as raw material, also it is mixed with egg, shortening, effectively change
Local flavor, mouthfeel, homogeneity of kind Monas cuspurpureus Went Lepidinm meyenii Walp cookiess etc., greatly improve the sensory evaluation of product, are very valuable one
Individual formula, in addition its can supplement the several amino acids of needed by human body, with good tonic effect.
The Monas cuspurpureus Went Lepidinm meyenii Walp cookiess that the present invention makes do not contain wheat flour, are made as raw material with the full powder of Monas cuspurpureus Went and the full powder of Lepidinm meyenii Walp
Form, without preservative and essence, using the high fat content of cookiess the rough mouthfeel that Monas cuspurpureus Went makes food is fully improved, while
Nutrition and the guarantor of cookiess are improved using composition the effects such as high dietary fiber content in the full powder of Monas cuspurpureus Went and the full powder of Lepidinm meyenii Walp and beta glucan
Strong effect, produces the cookiess with miscellaneous grain crops characteristic.
The present invention has method simple, easily operated, and operating condition is gentle and can completely keeps having in each component
Effect composition, reduces the loss of nutrient substance while improve Monas cuspurpureus Went, the effect of the added value of Lepidinm meyenii Walp, abandoned Lepidinm meyenii Walp mainly with
Tablet carries out edible restricted manner as health food, and operation is more standardized, improves its economic benefit, carries user
Just, adaptability is good, good and cheap, is a kind of distinctive health food of tool.
The Monas cuspurpureus Went Lepidinm meyenii Walp cookiess that the present invention is prepared are highly profitable to body, the aminoacid rich in various needed by human body with
And various trace element, suit the taste of both old and young, it is wide to be suitable for crowd, with antioxidation, give protection against cancer, prevent cardiovascular disease, arteriosclerosis and
The effects such as enhance immunity
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1：
The raw material of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is consisted of：
The concrete preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is as follows：
1) by the hot water of pre- addition it is boiled after, add white sugar, xylitol to be completely dissolved, cooling obtains premixed liquid, stand-by；
2) weigh according to consumption from Hongqu powder (red colouring agent) and the pueraria root powder for buying fresh high-quality on the market, add sodium bicarbonate, pre-
Mixed liquid and the uniform egg liquid of whipping, are stirred, and are modulated into dough, and the dough for modulating need to stand 1-2min；
3) it is manual by dough pressing mold molding with the die for having decorative pattern, firmly to ensure uniform, the face fire for arranging baking oven is 150
DEG C, the fire in a stove before fuel is added is 100 DEG C, and baking tray is put in baking oven, toasts 4-7min, can be come out of the stove when cookiess surface is in brown color, is adopted
Natural cooling is cooled down, and is cooled to room temperature, and labeling, vanning, inspection are finished product if qualified.By detecting product, nutrition
Component content is：Wherein protein content is 14.85%, carbohydrate 72.10%, fat 2.06%, beta glucan
2.02%, ash 4.3%, dietary fiber 7.5%, Maca alkaloid 1.32 ‰.
Embodiment 2
The raw material of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is consisted of：
The concrete preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is as follows：
1) hot water of pre- addition is controlled at 60 DEG C, adds white sugar, xylitol to be completely dissolved, cooling obtains premixed liquid,
It is stand-by；
2) weigh according to consumption from Hongqu powder (red colouring agent) and the pueraria root powder for buying fresh high-quality on the market, add sodium bicarbonate, pre-
Mixed liquid and the uniform egg liquid of whipping, are stirred, and stir speed (S.S.) is controlled in 200rad/min, is modulated into dough, is modulated
Dough need to stand 1-2min；
3) it is manual by dough pressing mold molding with the die for having decorative pattern, firmly to ensure uniform, the face fire for arranging baking oven is 110
DEG C, the fire in a stove before fuel is added is 160 DEG C.Baking tray is put in baking oven, 2-3min is toasted, it is 180 DEG C to then heat to face fire, and the fire in a stove before fuel is added is 190 DEG C,
Baking 1-2min.When cookiess edge is in slightly yellow, baking tray is taken out, baking tray is turned around, continue to toast 1-2min, when cookiess table
Face can come out of the stove when being in brown color, be cooled down using natural cooling, be cooled to room temperature, and labeling, vanning, inspection are such as qualified
It is then finished product.By detecting product, nutrient composition content is：Wherein protein content is 15.35%, carbohydrate
70.60%, fat 2.72%, beta glucan 2.35%, ash 4.2%, dietary fiber 7.5%, Maca alkaloid 1.12 ‰.
Embodiment 3
The raw material of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is consisted of：
The concrete preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is as follows：
1) hot water of pre- addition is controlled at 65 DEG C, adds white sugar, xylitol to be completely dissolved, cooling obtains premixed liquid,
It is stand-by；
2) weigh according to consumption from Hongqu powder (red colouring agent) and the pueraria root powder for buying fresh high-quality on the market, add sodium bicarbonate, pre-
Mixed liquid and the uniform egg liquid of whipping, are stirred, and stir speed (S.S.) is controlled in 150rad/min, is modulated into dough, is modulated
Dough need to stand 1-2min；
3) it is manual by dough pressing mold molding with the die for having decorative pattern, firmly to ensure uniform, the face fire for arranging baking oven is 150
DEG C, the fire in a stove before fuel is added is 180 DEG C, and baking tray is put in baking oven, toasts 2-3min, when cookiess are molded and edge is in slightly yellow, will be roasting
Disk is taken out, and baking tray is turned around, the adverse effect for preventing from oven temperature irregular causing cookiess, continues to toast 2-4min, works as cookiess
Surface can come out of the stove when being in brown color, be cooled down using natural cooling, and the temperature control of cooling is sufficiently cool at 20 DEG C
Afterwards, labeling, vanning, inspection, are finished product if qualified.By detecting product, nutrient composition content is：Wherein protein content is
15.18%, carbohydrate 72.01%, fat 2.62%, beta glucan 2.20%, ash 4.5%, dietary fiber 7.8%,
Maca alkaloid 1.14 ‰
Embodiment 4
The raw material of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is consisted of：
The concrete preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is as follows：
1) hot water of pre- addition is controlled at 70 DEG C, adds white sugar, xylitol to be completely dissolved, cooling obtains premixed liquid,
It is stand-by；
2) weigh according to consumption from Hongqu powder (red colouring agent) and the pueraria root powder for buying fresh high-quality on the market, add sodium bicarbonate, pre-
Mixed liquid and the uniform egg liquid of whipping, are stirred, and stir speed (S.S.) is controlled in 120rad/min, is modulated into dough, is modulated
Dough need to stand 1-2min；
3) the face fire for arranging baking oven is 150 DEG C, and the fire in a stove before fuel is added is 180 DEG C.Baking tray is put in baking oven, 2-3min is toasted, then
It is 200 DEG C to be warming up to face fire, and the fire in a stove before fuel is added is 200 DEG C, toasts 1-2min.When cookiess edge is in slightly yellow, baking tray is taken out, will be roasting
Disk turns around, and continues to toast 1-2min, can come out of the stove when cookiess surface is in brown color, is cooled down using natural cooling, cold
But temperature control at 30 DEG C, it is sufficiently cool after, labeling, vanning, inspection, if qualified be finished product.By detecting product, nutrition
Component content is：Wherein protein content is 15.21%, carbohydrate 72.12%, fat 2.17%, beta glucan
2.26%, ash 4.1%, dietary fiber 8.12%, Maca alkaloid 1.28 ‰.
Embodiment 5
The raw material of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is consisted of：
The concrete preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess is as follows：
1) hot water of pre- addition is controlled at 65 DEG C, adds white sugar, xylitol to be completely dissolved, cooling obtains premixed liquid,
It is stand-by；
2) weigh according to consumption from Hongqu powder (red colouring agent) and the pueraria root powder for buying fresh high-quality on the market, add sodium bicarbonate, pre-
Mixed liquid and the uniform egg liquid of whipping, are stirred, and stir speed (S.S.) is controlled in 150rad/min, is modulated into dough, is modulated
Dough need to stand 1-2min；
3) the face fire for arranging baking oven is 140 DEG C, and the fire in a stove before fuel is added is 170 DEG C.Baking tray is put in baking oven, 2-3min is toasted, then
It is 190 DEG C to be warming up to face fire, and the fire in a stove before fuel is added is 195 DEG C, toasts 1-2min.When cookiess edge is in slightly yellow, baking tray is taken out, will be roasting
Disk turns around, and continues to toast 1-2min, can come out of the stove when cookiess surface is in brown color, is cooled down using natural cooling, cold
But temperature control at 25 DEG C, it is sufficiently cool after, labeling, vanning, inspection, if qualified be finished product.By detecting product, nutrition
Component content is：Wherein protein content is 15.05%, carbohydrate 71.80%, fat 2.56%, beta glucan
2.16%, ash 4.9%, dietary fiber 8.5%, Maca alkaloid 1.25 ‰
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of description is only that for clarity those skilled in the art should
Using description as an entirety, the technical scheme in each embodiment can also Jing it is appropriately combined, form those skilled in the art
Understandable other embodiment.
Claims (10)
1. a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess, it is characterised in that be mainly obtained by following raw material：In terms of mass fraction, pueraria root powder 10-20
Part, Hongqu powder (red colouring agent) 80-90 parts, shortening 35-40 parts, sweeting agent 20-25 parts, egg 15-20 parts, sodium bicarbonate 0.6-1.0 parts, water
20-25 parts.
2. a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 1, it is characterised in that the raw material includes：With mass fraction
Meter, pueraria root powder 12-18 parts, Hongqu powder (red colouring agent) 82-88 parts, shortening 36-38 parts, sweeting agent 22-24 parts, egg 16-18 parts, bicarbonate
Sodium 0.7-0.9 parts, water 22-24 parts.
3. a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 1 and 2, it is characterised in that the raw material includes：With mass parts
Number meter, 16 parts of pueraria root powder, 84 parts of Hongqu powder (red colouring agent), 37 parts of shortening, 23 parts of sweeting agent, 17 parts of egg, 0.8 part of sodium bicarbonate, water 23
Part.
4. a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 3, it is characterised in that the sweeting agent includes white sugar, wood
The combination of one or more in sugar alcohol, Lactose, high fructose syrup, isomaltulose, Sorbitol and steviol glycosides.
5. the preparation method of a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess described in any one of claim 1-4, it is characterised in that including following step
Suddenly：
Premixed liquid will be formed after sweeting agent and shortening heat of solution, cooled down standby；
After by pueraria root powder, Hongqu powder (red colouring agent) mixing and stirring, sodium bicarbonate, the premixed liquid, egg tanning are added successively into dough；
The dough is stood into 1-2min after pressing mold molding and baking procedure, cooling is obtained final product.
6. the preparation method of a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 5, it is characterised in that by sweeting agent and shortening
The temperature control of oily heat of solution is at 60-70 DEG C.
7. the preparation method of a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 5, it is characterised in that by pueraria root powder, Monas cuspurpureus Went
The rate controlled that powder is mixed is between 100-200rad/min.
8. a kind of preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 5, it is characterised in that fire temperature in face during baking
At 110-150 DEG C, at 160-180 DEG C, the total time of baking controls in 4-7min fire in a stove before fuel is added temperature control for control.
9. the preparation method of a kind of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 8, it is characterised in that first in face fire temperature
110-150 DEG C, 2-3min is toasted under conditions of fire in a stove before fuel is added temperature 160-180 DEG C, then heat to face fire temperature 180-200 DEG C, bottom
Fiery temperature 190-200 DEG C is toasted again.
10. a kind of preparation method of Monas cuspurpureus Went Lepidinm meyenii Walp cookiess according to claim 5, it is characterised in that the temperature control of cooling
System is at 15-20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172900.XA CN106665771A (en) | 2016-12-18 | 2016-12-18 | Red rice and maca biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172900.XA CN106665771A (en) | 2016-12-18 | 2016-12-18 | Red rice and maca biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106665771A true CN106665771A (en) | 2017-05-17 |
Family
ID=58870019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201611172900.XA Pending CN106665771A (en) | 2016-12-18 | 2016-12-18 | Red rice and maca biscuit and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865021A (en) * | 2017-11-21 | 2018-04-03 | 北京工商大学 | A kind of red yeast rice biscuit prepared using Monascus anka Nakazawa et sato filament and its method |
| CN111602695A (en) * | 2020-05-06 | 2020-09-01 | 江西中医药大学 | Production formula and preparation method of biscuits colored and seasoned by traditional Chinese medicine components |
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155968A (en) * | 2013-03-17 | 2013-06-19 | 姚文 | Butter red rice cake |
| CN105230752A (en) * | 2015-11-17 | 2016-01-13 | 青海西海之源生物技术有限公司 | Highland barley maca biscuit and preparation method thereof |
-
2016
- 2016-12-18 CN CN201611172900.XA patent/CN106665771A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155968A (en) * | 2013-03-17 | 2013-06-19 | 姚文 | Butter red rice cake |
| CN105230752A (en) * | 2015-11-17 | 2016-01-13 | 青海西海之源生物技术有限公司 | Highland barley maca biscuit and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865021A (en) * | 2017-11-21 | 2018-04-03 | 北京工商大学 | A kind of red yeast rice biscuit prepared using Monascus anka Nakazawa et sato filament and its method |
| CN111602695A (en) * | 2020-05-06 | 2020-09-01 | 江西中医药大学 | Production formula and preparation method of biscuits colored and seasoned by traditional Chinese medicine components |
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
| CN112293452B (en) * | 2020-09-04 | 2022-05-20 | 天津市利民调料有限公司 | Instant high-fiber soybean dreg red yeast rice crisp chips and preparation method thereof |
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Application publication date: 20170517 |