CN106937669A - A kind of crisp production method of high fine sea-tangle coarse cereals - Google Patents
A kind of crisp production method of high fine sea-tangle coarse cereals Download PDFInfo
- Publication number
- CN106937669A CN106937669A CN201710146714.7A CN201710146714A CN106937669A CN 106937669 A CN106937669 A CN 106937669A CN 201710146714 A CN201710146714 A CN 201710146714A CN 106937669 A CN106937669 A CN 106937669A
- Authority
- CN
- China
- Prior art keywords
- tangle
- sea
- powder
- coarse cereals
- fermentation
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Edible Seaweed (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of crisp production method of high fine sea-tangle coarse cereals, methods described key step is as follows：Sea-tangle is selected, cleaned, is beaten after smashing, addition compound lactobacillus is fermented, obtained sea-tangle fermentation slurry is mixed into coarse cereal powder and carries out secondary fermentation, sea-tangle coarse cereals dough is made, by dough mould integer flakiness, baking, secondary tasty, it is crisp that inspection, packaging produce high fine sea-tangle coarse cereals.Production method manufacture craft of the present invention is simple, it is workable, the crisp not only palatable crisp of the fine sea-tangle coarse cereals of height of production, it is in good taste, and rich in dietary fiber, consumer is while cuisines are enjoyed, moreover it is possible to improve gastrointestinal function, reduction blood fat, beneficial to healthy, a good product form is provided to widen sea-tangle industrial chain.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of crisp production method of high fine sea-tangle coarse cereals.
Background technology
Nutritionist advises：25~35g of intake dietary fiber is needed for each person every day.And the intake of most people is only 5
~13g, therefore selection is most important (particularly Urban population) rich in dietary fiber food.According to investigation, ninety percent adult takes the photograph
The fiber taken is not enough, and the intake more than fifty percent person interviewed is more below the half of cellulose suggestion amount.Long-term lacking fiber is not
Stomach health is only influenceed, the satiety provided into after edible cellulose is more provided, easy excessive eating then causes obesity.
Sea-tangle is that people like edible economic algae, also known as kelp, river Chinese cabbage, belongs to Phaeophyta, have " base-forming food it
The laudatory title of hat ".Sea-tangle contains substantial amounts of crude fibre and more carbohydrate, and content is 56.2%, and protein is 8.2%, is also contained
The multi mineral prime element of gas chromatography and iodine, calcium, phosphorus, iron, cobalt, fluorine etc. 10.But kelp processing is still in the primary stage, processing
Product are mostly with the primary product such as traditional salt marsh sea-tangle, kelp knot, sea-tangle roll and Shredded kelp, the related converted products form of sea-tangle
Single, species is not enough enriched, and lacks innovation.It is cheap, the growth of sea-tangle added value is limited, is unfavorable for sea-tangle industry health
Lasting development.
Coarse cereals are the main sources of dietary fiber, and cellulose therein and mineral matter are the several times of common rice, but much
People thinks that the cellulose of high content is difficult to digest, and the people for being not suitable for suffering from indiestion eats.Insoluble diedairy fiber in coarse cereals is one
Determine that the elements such as the absorption of part mineral matter in enteron aisle, particularly calcium, iron, zinc can be hindered in degree.
Saccharomycete can promote the activity of some enzyme systems (such as phytase), and coarse cereals are after saccharomycetes to make fermentation, the ore deposit such as calcium, iron, zinc
The absorption of material has stronger improvement, so as to promote the absorption of mineral matter in enteron aisle.Simultaneously the protein of macromolecular and
Starch becomes less molecule, more easy to digest, moreover it is possible to increase B family vitamin content, is improved nutritive value.
The content of the invention
The technical problems to be solved by the invention are：There is provided a kind of in good taste, make full use of the nutriture value of sea-tangle and coarse cereals
The production method of the fine sea-tangle coarse cereals shortcake of height of value.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：A kind of high fine sea-tangle coarse cereals shortcake is provided
Production method, comprises the steps：
(1) sea-tangle is crushed to particle mean size less than 100 microns, and add the water for accounting for sea-tangle weight 100%~300% and
The white granulated sugar of sea-tangle weight 2~8% is accounted for, kelp paste is obtained；
(2) kelp paste is inoculated with to the compound lactobacillus for accounting for that kelp paste percentage by weight is 1%~2.5%, fermentation is obtained
Sea-tangle fermentation slurry；
(3) by the raw material of following parts by weight：Sea-tangle fermentation slurries obtained by 3 parts of steps (2), 1 part of coarse cereal powder, 2 parts of flour and 8~
10 parts of water, mix to obtain the Angel Yeast for being separately added into mixture, mixture and accounting for mixture weight 4~6%, 3~8% white sand
Sugar, 0.3~0.7% salt, 0.5~1.0% seafood powder, 30~38 DEG C ferment 1~2 hour after being well mixed, and obtain sea-tangle dough；
(4) sea-tangle dough obtained by step (3) is toasted into obtain high fine sea-tangle coarse cereals shortcake.
It is preferred that, in the crisp production method of the fine sea-tangle coarse cereals of above-mentioned height, the compound lactobacillus is by bulgarian milk bar
2~3 kinds of components composition in bacterium, streptococcus thermophilus, Lactobacillus casei, lactobacillus acidophilus, Bifidobacterium, the compound lactobacillus
The adding proportion of middle each component is equivalent.
It is preferred that, in the crisp production method of the fine sea-tangle coarse cereals of above-mentioned height, the coarse cereal powder is by coixlacrymajobi powder, corn flour, height
2~4 kinds of components composition in Liang Fen, millet powder, buckwheat, the adding proportion of the coarse cereal powder each component is equivalent.
It is preferred that, in the crisp production method of the fine sea-tangle coarse cereals of above-mentioned height, specifically include following step：
(1) prepared by kelp paste：Crushed by the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then with micronizer
Be less than to particle mean size after 100 microns of particulate, add the water for accounting for sea-tangle weight 100%~300% and account for sea-tangle weight 2~
8% white granulated sugar is sized mixing, sterilized 3 minutes by boiling, rapid cooling, and kelp paste is made；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, it is 1% that inoculation, which accounts for kelp paste percentage by weight,
~2.5% compound lactobacillus, after sealing, regulation tank in fermentation temperature be 32~40 DEG C, ferment 4~7 days, zymotic fluid it is total
Acid content in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；The compound lactobacillus is by lactobacillus bulgaricus, thermophilic
The adding proportion of each component is equivalent in 3 kinds of component compositions of streptococcus and Lactobacillus casei, the compound lactobacillus；
(3) secondary fermentation：Take 3 parts of sea-tangle fermentation slurries, 1 part of coarse cereal powder, 2 parts of flour, 8~10 parts of water, add gross weight 4~
6% Angel Yeast, 3~8% white granulated sugar, 0.3~0.7% salt, 0.5~1.0% seafood powder is well mixed with dough mixing machine,
Fermented 1~2 hour at 30~38 DEG C, obtain sea-tangle dough；The coarse cereal powder is made up of 2 kinds of components of coixlacrymajobi powder and corn flour, described
The adding proportion of coarse cereal powder each component is equivalent；
(4) integer：By the sea-tangle dough mould integer into thickness be 0.5~1mm, length is 10cm, and width is 8cm
Thin slice, then divide on drying beds, airing obtains sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface, the baking that length is 5~8m is sent into by conveyer belt
Case, sets baking temperature as 270 DEG C~290 DEG C, and holding transmission speed is 0.8m/s, and baking box is gone out after 6~8s baking；
(6) the sea-tangle dough sheet goes out after baking box, is cooled down, is then uniformly sprayed according to product orientation using cold wind at once
Pepper powder or cumin powder or tomato meal or five-spice powder or chilli powder, obtain high fine sea-tangle coarse cereals crisp.
The beneficial effects of the present invention are：The crisp production method of high fine sea-tangle coarse cereals of the invention has the following advantages that：A) originally
In the technical scheme of invention, sea-tangle is inoculated with compound lactobacillus kind after mashing and fermented, and can be greatly facilitated egg in sea-tangle
The biology such as the nutritional ingredient such as white matter and amino acid, vitamin, mineral matter and sea-tangle polysaccharide sulfate, mannitol, laminine is living
The dissolution of property material；B) in technical scheme, sea-tangle coarse cereals dough passes through secondary fermentation, imparts dough distinctive
Color, rolls into a ball fluffy high resilience while nutritive value is greatly improved, behind fermentation and organization internal has
Stomata, makes crispy in taste after products obtained therefrom after-bake；C) in technical scheme, creatively sea-tangle and coarse cereals are entered
Row is organically combined, and is also the another classical case that basic food and acid food are combined, both rich in dietary fiber, through ferment
After female bacterium fermentation, the absorption of mineral matter in enteron aisle is promoted, while the protein and starch of macromolecular are become less molecule,
It is more easy to digest, moreover it is possible to increase B family vitamin content, sea-tangle and coarse cereals is carried out complementary promotion, substantially increase products obtained therefrom
Nutritive value.
Embodiment
To describe technology contents, the objects and the effects of the present invention in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：The present invention's is creatively organically combined sea-tangle and coarse cereals,
It is the combination of basic food and acid food, both rich in dietary fiber, after saccharomycetes to make fermentation, promotes mineral in enteron aisle
The absorption of matter, while the protein and starch of macromolecular are become less molecule, it is more easy to digest, moreover it is possible to increase B family vitamin
Content, products obtained therefrom nutritive value is higher.
Embodiment 1
A kind of crisp production method of high fine sea-tangle coarse cereals：
(1) prepared by kelp paste：Crushed by the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then with micronizer
After the particulate for being less than 100 microns to particle mean size, addition accounts for the water of sea-tangle weight 300% and accounts for the white granulated sugar of sea-tangle weight 2%
Size mixing, kelp paste is made in, rapid cooling sterilized 3 minutes by boiling；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, inoculation accounts for kelp paste percentage by weight and is
1.5% compound lactobacillus, after sealing, the fermentation temperature in regulation tank is 32~40 DEG C, is fermented 4~7 days, the total acid of zymotic fluid
Content in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；The compound lactobacillus is by lactobacillus bulgaricus, thermophilic chain
The adding proportion of each component is equivalent in 3 kinds of component compositions of coccus and Lactobacillus casei, the compound lactobacillus；
(3) secondary fermentation：3 parts of sea-tangle fermentation slurries are taken, 1 part of coarse cereal powder, 2 parts of flour, 8~10 parts of water add gross weight 6%
Angel Yeast, 8% white granulated sugar, 0.7% salt, 1.0% seafood powder is well mixed with dough mixing machine, ferment 1 at 30~38 DEG C~
2 hours, obtain sea-tangle dough；The coarse cereal powder is made up of 2 kinds of components of coixlacrymajobi powder and corn flour, the addition of the coarse cereal powder each component
Ratio is equivalent；
(4) integer：By the sea-tangle dough mould integer into thickness be 0.5~1mm, length is 10cm, and width is 8cm
Thin slice, then divide on drying beds, airing obtains sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface, the baking that length is 5~8m is sent into by conveyer belt
Case, sets baking temperature as 270 DEG C~290 DEG C, and holding transmission speed is 0.8m/s, and baking box is gone out after 6~8s baking；
(6) the sea-tangle dough sheet goes out after baking box, is cooled down, is then uniformly sprayed according to product orientation using cold wind at once
Pepper powder or cumin powder or tomato meal or five-spice powder or chilli powder, obtain high fine sea-tangle coarse cereals crisp.
Embodiment 2
A kind of crisp production method of high fine sea-tangle coarse cereals：(pungent)
(1) prepared by kelp paste：Crushed by the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then with micronizer
After the particulate for being less than 100 microns to particle mean size, addition accounts for the water of sea-tangle weight 150% and 3% white granulated sugar is sized mixing, through over-cooking
Boiling is sterilized 3 minutes, rapid cooling, and kelp paste is made；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, it is 1% that inoculation, which accounts for kelp paste percentage by weight,
Lactobacillus bulgaricus and 1% streptococcus thermophilus.After sealing, the fermentation temperature in regulation tank is 35 DEG C, is fermented 5 days, hair
The total acid content of zymotic fluid in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；
(3) secondary fermentation：3 parts of sea-tangle fermentation slurries are taken, 0.5 part of coixlacrymajobi powder, 0.5 portion of corn flour adds 2 parts of flour, 8 parts
Water, adds the Angel Yeast of gross weight 4%, and 3% white granulated sugar, 0.3% salt, 0.5% seafood powder is well mixed with dough mixing machine,
Fermented 2 hours at 35 DEG C；
(4) integer：With mould integer it is 0.5mm into thickness by the sea-tangle dough through secondary fermentation, length is 10cm, width
For 8cm thin slice, then divide on drying beds, using cool breeze airing and the surface adhesion of sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface of airing, the baking that length is 5m is sent into by conveyer belt
Case, sets baking temperature as 270 DEG C, and holding transmission speed is 0.8m/s, and baking box is gone out after 8s baking；
(6) it is secondary tasty：Product goes out after baking box, uniformly sprays peppery according to product orientation after being cooled down at once using cold wind
Green pepper powder.
(7) examine, pack：Examined using metal detector, it is qualified after by weight require load pallet, nitrogen-filled seal bag
Dress.
Embodiment 3
A kind of crisp production method of high fine sea-tangle coarse cereals：(spiced)
(1) prepared by kelp paste：Crushed by the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then with micronizer
After the particulate for being less than 100 microns to particle mean size, addition accounts for the water of sea-tangle weight 100% and 4% white granulated sugar is sized mixing, through over-cooking
Boiling is sterilized 3 minutes, rapid cooling, and kelp paste is made；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, inoculation accounts for kelp paste percentage by weight and is
1.25% lactobacillus acidophilus and 1.25% Bifidobacterium.After sealing, the fermentation temperature in regulation tank is 32~40 DEG C, fermentation 4
~7 days, the total acid content of zymotic fluid in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；
(3) secondary fermentation：Take 3 parts of sea-tangle fermentation slurries, 0.5 part of millet powder, 0.5 part of buckwheat, 2 parts of flour, 10 parts of water, plus
Enter the Angel Yeast of gross weight 6%, 6% white granulated sugar, 0.5% salt, 0.5% seafood powder is well mixed with dough mixing machine, at 37 DEG C
Fermentation 1 hour；
(4) integer：With mould integer it is 0.6mm into thickness by the sea-tangle dough through secondary fermentation, length is 10cm, width
For 8cm thin slice, then divide on drying beds, using cool breeze airing and the surface adhesion of sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface of airing, the baking that length is 5m is sent into by conveyer belt
Case, sets baking temperature as 275 DEG C, and holding transmission speed is 0.8m/s, and baking box is gone out after 6s baking；
(6) it is secondary tasty：Product goes out after baking box, and five are uniformly sprayed according to product orientation after being cooled down at once using cold wind
Face powder.
(7) examine, pack：Examined using metal detector, it is qualified after by weight require load pallet, nitrogen-filled seal bag
Dress.
Embodiment 4
A kind of crisp production method of high fine sea-tangle coarse cereals：(cumin)
(1) prepared by kelp paste：Crushed by the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then with micronizer
After the particulate for being less than 100 microns to particle mean size, addition accounts for the water of sea-tangle weight 200% and 5% white granulated sugar is sized mixing, through over-cooking
Boiling is sterilized 3 minutes, rapid cooling, and kelp paste is made；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, it is 1% that inoculation, which accounts for kelp paste percentage by weight,
Lactobacillus bulgaricus and 1% Bifidobacterium.After sealing, the fermentation temperature in regulation tank is 38 DEG C, is fermented 7 days, zymotic fluid
Total acid content in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；
(3) secondary fermentation：Take 3 parts of sea-tangle fermentation slurries, 0.25 portion of corn flour, 0.25 part of sorghum flour, 0.25 part of millet powder,
0.25 part of buckwheat, 2 parts of flour, 8 parts of water add the Angel Yeast of gross weight 5%, 6% white granulated sugar, 0.5% salt, 0.8%
Seafood powder, it is well mixed with dough mixing machine, fermented 1.5 hours at 36 DEG C；
(4) integer：With mould integer it is 1mm into thickness by the sea-tangle dough through secondary fermentation, length is 10cm, and width is
8cm thin slice, is then divided on drying beds, using cool breeze airing and the surface adhesion of sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface of airing, the baking that length is 7m is sent into by conveyer belt
Case, sets baking temperature as 280 DEG C, and holding transmission speed is 0.8m/s, and baking box is gone out after 8s baking；
(6) it is secondary tasty：Product goes out after baking box, uniformly sprays diligent according to product orientation after being cooled down at once using cold wind
Right powder.
(7) examine, pack：Examined using metal detector, it is qualified after by weight require load pallet, nitrogen-filled seal bag
Dress.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright description is made, or the technical field of correlation is directly or indirectly used in, similarly it is included in this hair
In bright scope of patent protection.
Claims (4)
1. the crisp production method of a kind of high fine sea-tangle coarse cereals, it is characterised in that comprise the steps：
(1) sea-tangle is crushed to particle mean size less than 100 microns, and adds the water for accounting for sea-tangle weight 100%~300% and account for sea
White granulated sugar with weight 2~8%, obtains kelp paste；
(2) kelp paste is inoculated with to the compound lactobacillus for accounting for that kelp paste percentage by weight is 1%~2.5%, fermentation obtains sea-tangle
Fermentation slurry；
(3) by the raw material of following parts by weight：Sea-tangle fermentation slurries obtained by 3 parts of steps (2), 1 part of coarse cereal powder, 2 parts of flour and 8~10 parts
Water, mixes to obtain the Angel Yeast for being separately added into mixture, mixture and accounting for mixture weight 4~6%, 3~8% white granulated sugar,
0.3~0.7% salt, 0.5~1.0% seafood powder, 30~38 DEG C ferment 1~2 hour after being well mixed, and obtain sea-tangle dough；
(4) sea-tangle dough obtained by step (3) is toasted into obtain high fine sea-tangle coarse cereals shortcake.
2. the crisp production method of high fine sea-tangle coarse cereals according to claim 1, it is characterised in that the compound lactobacillus by
2~3 kinds of components composition in lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, lactobacillus acidophilus, Bifidobacterium, institute
The adding proportion for stating each component in compound lactobacillus is equivalent.
3. the crisp production method of high fine sea-tangle coarse cereals according to claim 1, it is characterised in that the coarse cereal powder is by Semen Coicis
2~4 kinds of components in powder, corn flour, sorghum flour, millet powder, buckwheat are constituted, and the adding proportion of the coarse cereal powder each component is
Equivalent.
4. the crisp production method of high fine sea-tangle coarse cereals according to claim 1, it is characterised in that specifically include following steps
Suddenly：
(1) prepared by kelp paste：By the plant pulverizer coarse crushing of the sea-tangle after selecting, cleaning, then it is crushed to micronizer flat
Equal granularity is less than after 100 microns of particulate, adds the water for accounting for sea-tangle weight 100%~300% and accounts for sea-tangle weight 2~8%
White granulated sugar is sized mixing, sterilized 3 minutes by boiling, rapid cooling, and kelp paste is made；
(2) kelp paste ferments：The kelp paste of preparation is imported in fermentation tank, inoculation account for kelp paste percentage by weight for 1%~
2.5% compound lactobacillus, after sealing, the fermentation temperature in regulation tank is 32~40 DEG C, is fermented 4~7 days, the total acid of zymotic fluid
Content in terms of lactic acid >=1.5g/100g, sea-tangle fermentation slurry is made；The compound lactobacillus is by lactobacillus bulgaricus, thermophilic chain
The adding proportion of each component is equivalent in 3 kinds of component compositions of coccus and Lactobacillus casei, the compound lactobacillus；
(3) secondary fermentation：3 parts of sea-tangle fermentation slurries are taken, 1 part of coarse cereal powder, 2 parts of flour, 8~10 parts of water add gross weight 4~6%
Angel Yeast, 3~8% white granulated sugar, 0.3~0.7% salt, 0.5~1.0% seafood powder is well mixed with dough mixing machine, 30
~38 DEG C ferment 1~2 hour, obtain sea-tangle dough；The coarse cereal powder is made up of 2 kinds of components of coixlacrymajobi powder and corn flour, the coarse cereals
The adding proportion of powder each component is equivalent；
(4) integer：Into thickness it is 0.5~1mm by the sea-tangle dough mould integer, length is 10cm, and width is thin for 8cm's
Piece, is then divided on drying beds, airing obtains sea-tangle dough sheet；
(5) toast：Salad oil is painted in the sea-tangle topsheet surface, the baking box that length is 5~8m is sent into by conveyer belt, if
It is 270 DEG C~290 DEG C to determine baking temperature, and holding transmission speed is 0.8m/s, and baking box is gone out after 6~8s baking；
(6) the sea-tangle dough sheet goes out after baking box, is cooled down at once using cold wind, then uniformly sprays pepper according to product orientation
Powder or cumin powder or tomato meal or five-spice powder or chilli powder, obtain high fine sea-tangle coarse cereals crisp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710146714.7A CN106937669A (en) | 2017-03-13 | 2017-03-13 | A kind of crisp production method of high fine sea-tangle coarse cereals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710146714.7A CN106937669A (en) | 2017-03-13 | 2017-03-13 | A kind of crisp production method of high fine sea-tangle coarse cereals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106937669A true CN106937669A (en) | 2017-07-11 |
Family
ID=59469578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710146714.7A Pending CN106937669A (en) | 2017-03-13 | 2017-03-13 | A kind of crisp production method of high fine sea-tangle coarse cereals |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106937669A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637281A (en) * | 2008-07-31 | 2010-02-03 | 福建省水产研究所 | Method for preparing kelp polysaccharide food |
| CN103932273A (en) * | 2014-05-09 | 2014-07-23 | 福建农林大学 | Kelp active lactobacillus buccal tablet and preparation method thereof |
-
2017
- 2017-03-13 CN CN201710146714.7A patent/CN106937669A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637281A (en) * | 2008-07-31 | 2010-02-03 | 福建省水产研究所 | Method for preparing kelp polysaccharide food |
| CN103932273A (en) * | 2014-05-09 | 2014-07-23 | 福建农林大学 | Kelp active lactobacillus buccal tablet and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡小泓，等: ""海带苏打饼干的制作研究"", 《食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ray et al. | Folk to functional: an explorative overview of rice-based fermented foods and beverages in India | |
| CN103300351B (en) | Special flavor chili sauce and production method thereof | |
| Lin et al. | Sensory and nutritional properties of chinese olive pomace based high fibre biscuit | |
| CN103005286B (en) | Rice product self-rising flour, producing method thereof and application thereof | |
| CN101889688A (en) | Natural grain-coarse cereal composite nutritional flour and production method thereof | |
| CN101185511A (en) | Method for making health care instant noodles food with enterogastric micro-ecological regulating action | |
| Pagani et al. | Traditional Italian products from wheat and other starchy flours | |
| CN105613687A (en) | Biscuit with probiotics and tremella and preparation method thereof | |
| CN108378263A (en) | A kind of nutritious food packet | |
| CN107495102A (en) | A kind of corn steamed bun premixed powder and preparation method thereof | |
| CN102370139A (en) | Coix seed flour and production technology thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| Mella | Effects of malting and fermentation on the composition and functionality of sorghum flour | |
| CN103461813A (en) | Corn weak flour and production method thereof | |
| CN105747085A (en) | Nutritional flour with rich high iron and high calcium and preparation method thereof | |
| CN109288015A (en) | A kind of New Orleans composite seasoning powder and preparation method thereof | |
| CN106923161A (en) | A kind of nutrient breakfast powder and its technology of preparing | |
| CN106720027A (en) | Flour improver and its application and product | |
| CN103461814B (en) | Corn strong flour and production method thereof | |
| Salim et al. | Fortified sorghum as a potential for food security in rural areas by adaptation of technology and innovation in Sudan | |
| CN106937669A (en) | A kind of crisp production method of high fine sea-tangle coarse cereals | |
| KR101258739B1 (en) | Furikake composition containing Hijikia fusiforme as a main ingredient | |
| KR101408058B1 (en) | Method of manufacturing dough for bread using fast-fermented bean paste starter | |
| Laswai et al. | Suitability of cassava starch in making baked and fried composite flour products | |
| DE602004006130T2 (en) | Process for the preparation of a fermented liquid medium based on vegetable fibers and its use for the production of food products with increased fiber content |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |