CN106982904A - A kind of wheat residue resource utilizes formula and its method - Google Patents
A kind of wheat residue resource utilizes formula and its method Download PDFInfo
- Publication number
- CN106982904A CN106982904A CN201710216386.3A CN201710216386A CN106982904A CN 106982904 A CN106982904 A CN 106982904A CN 201710216386 A CN201710216386 A CN 201710216386A CN 106982904 A CN106982904 A CN 106982904A
- Authority
- CN
- China
- Prior art keywords
- beer
- parts
- formula
- residue
- wheat
- 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
- 241000209140 Triticum Species 0.000 title claims abstract description 53
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013405 beer Nutrition 0.000 claims abstract description 49
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 235000015895 biscuits Nutrition 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 13
- 235000014121 butter Nutrition 0.000 claims description 11
- 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 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000005498 polishing Methods 0.000 claims description 9
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 7
- 235000007319 Avena orientalis Nutrition 0.000 claims description 6
- 241000209763 Avena sativa Species 0.000 claims description 6
- 235000007558 Avena sp Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 150000001768 cations Chemical class 0.000 abstract description 2
- 230000013872 defecation Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000001473 noxious effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 17
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
Abstract
The present invention is provided：The beer residue of beer saccharification process generation is added in the formula that a kind of wheat residue resource is utilized, formula.The beneficial effects of the present invention are：Beer residue is used for raw material, food is produced, the economic benefit of beer residue is lifted；Make obtained product and meet popular taste, ensure corresponding nutritive value again；The moisture in dietary fiber content in food, absorption human body intestinal canal is improved, increases the volume and speed of defecation of human body, so as to shorten the residence time of noxious material, cation in enteron aisle.
Description
Technical field
The present invention relate to specifically refer to one kind use beer residue for raw material, production food, lifting beer residue economic benefit wheat
Residue resource utilizes formula and its method.
Background technology
Beer residue is the accessory substance of beer saccharification process, contains abundant crude protein, amino acid, dietary fiber and micro-
Secondary element etc., traditional way is that animal feed or the fertilizer of plant are produced with beer residue, and utilization rate is relatively low, economic value
It is not high, and cause a certain degree of wasting of resources.
The content of the invention
The present invention uses beer residue for raw material for problem above there is provided one kind, produces food, lifting beer residue economy effect
The wheat residue resource of benefit utilizes formula and its method.
The goal of the invention of the present invention is realized by following scheme：A kind of wheat residue resource is added using being formulated in formula
The beer residue that beer saccharification process is produced.
Further, beer residue crosses the sieve of 80-120 mesh after drying, polishing.
Further, beer residue crosses the sieve of 100 mesh after drying, polishing.
Further, beer residue is dried at 70-80 DEG C.
Further, the formula of food is 100 parts of flour, 20-30 part beer ground-slags, 8-15 parts of butter, and 10-20 parts in vain
Sugar, egg, 0.8 portion of salt.
Further, the formula of food is 100 parts of flour, 25 parts of beer ground-slags, 10 parts of butter, 15 parts of white sugar, egg,
0.8 portion of salt.
Further, the formula of food is 100 parts of flour, 20-30 part beer ground-slags, 8-15 parts of butter, and 10-20 parts in vain
Sugar, egg, 1 portion of sodium bicarbonate, 1 portion of hydroxyl isomaltulose, 0.8 portion of salt.
Further, the formula of food：Red bean, millet, Semen Coicis, oat, soya bean, corn.
A kind of wheat residue resource Application way, first step pretreatment of raw material：Beer residue is dried at 70-80 DEG C, is polished into
Powder, crosses the sieve of 100 mesh；
Second step powder and face：White granulated sugar, hydroxyl isomaltulose and salt etc. are fully dissolved, egg beats uniform, mixing with oil
After form uniform water/oil emulsion, add beer ground-slag and flour be modulated into dough modulated process try one's best shortening modulation when
Between, to prevent forming a large amount of glutens；
3rd step roll-forming：The dough mixed up is pressed into about 2-3mm dough sheet, moulding moulage is used；
4th step is toasted：Get angry 180 DEG C, lower fiery 150 DEG C, bake 12 min；
Packed after the cooling of 5th step, dietary-fiber biscuit is made.
A kind of wheat residue resource Application way, first step pretreatment of raw material：Beer residue is dried at 70-80 DEG C, is polished into
Powder, crosses the sieve of 100 mesh；
Second step：Drying is polished into powder after red bean, millet, Semen Coicis, oat, soya bean, corn are cooked；
3rd step：First step product and second step product mix is uniform.
The beneficial effects of the present invention are：Beer residue is used for raw material, food is produced, the economic benefit of beer residue is lifted；
Make obtained product and meet popular taste, ensure corresponding nutritive value again；Dietary fiber content in food is improved, is adsorbed
Moisture in human body intestinal canal, increases the volume and speed of defecation of human body, so as to shorten noxious material, cation stopping in enteron aisle
Stay the time.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described：
The present invention：A kind of wheat residue resource adds the beer residue of beer saccharification process generation using being formulated in formula.
A kind of wheat residue resource crosses the sieve of 80-120 mesh using formula, beer residue after drying, polishing.
A kind of wheat residue resource crosses the sieve of 100 mesh using formula, beer residue after drying, polishing.
A kind of wheat residue resource is dried using formula, beer residue at 70-80 DEG C.
A kind of wheat residue resource is using formula, and the formula of food is 100 parts of flour, 20-30 parts of beer ground-slags, 8-15 parts of Huangs
Oil, 10-20 parts of white sugar, egg, 0.8 portion of salt.
A kind of wheat residue resource is using formula, and the formula of food is 100 parts of flour, 25 parts of beer ground-slags, 10 parts of butter, 15
Part white sugar, egg, 0.8 portion of salt.
A kind of wheat residue resource is using formula, and the formula of food is 100 parts of flour, 20-30 parts of beer ground-slags, 8-15 parts of Huangs
Oil, 10-20 parts of white sugar, egg, 1 portion of sodium bicarbonate, 1 portion of hydroxyl isomaltulose, 0.8 portion of salt.
A kind of wheat residue resource is using formula, and the formula of food is 100 parts of flour, 25 parts of beer ground-slags, 10 parts of butter, 15
Part white sugar, egg, 1 portion of sodium bicarbonate, 1 portion of hydroxyl isomaltulose, 0.8 portion of salt.
A kind of wheat residue resource utilizes formula, the formula of food：Red bean, millet, Semen Coicis, oat, soya bean, corn.
A kind of wheat residue resource can produce the content of dietary fiber in wheat grain, wheat grain using formula, the saccharification stage of beer
Higher, wherein all kinds of dietary fibers also have more than 30%, the functional components such as polyphenol also reach more than 5mg/g, are that a kind of nutrition is rich
Rich Organic Ingredients, the wheat grain produced using the beer saccharifying process stage is raw material, makes food.
Wheat grain is added in dough using formula, is added supplementary material by a kind of wheat residue resource, through dough preparing, shaping,
Finished product after baking and cooling.Can be cookies or fragility biscuit or the biscuit of other forms, these cakes
Dry all to have special wheat fragrance, preliminary test receives the favorable comment of consumer greatly.The recycling to wheat grain is realized, is saved
Resource and the energy.Wheat grain acts not only as the raw material of biscuit, may also be used for making whole-wheat bread, whole wheat congee, five cereals
Meal replacement powder etc..
A kind of method that wheat residue resource is utilized, its raw material and weight are respectively：Flour 100g, wheat grain 20g, white granulated sugar
20g, maltodextrin 2g, guar gum 1.5g, vegetable oil 2g, sodium bicarbonate 0.5g, baking powder 0.5g, egg 3g, salt 0.2g and
Water 15g.White granulated sugar is sweetener, and maltodextrin instead of the fat that common biscuit is used, the quality for improving biscuit, simultaneously
Reduce the heat of biscuit.Guar gum is used to increase the cohesiveness of biscuit, and biscuit is not allowed broken.Sodium bicarbonate and baking powder
Using making biscuit have crisp mouthfeel.
Manufacture craft is：
1）Dry：The wheat grain that the saccharification stage produces is taken, moisture is dried in baking oven, baking temperature adjusts 70-80 DEG C, time 8-
Within 24h, the moisture content near 10% for making wheat grain.
2）Ultramicro grinding：Dried wheat grain is subjected to ultramicro grinding, the sieve of 100 mesh is crossed.
3）Mixing：By egg, white granulated sugar and salt, stirring melt, then add vegetable oil stirring and emulsifying, add wheat grain,
The mixing such as flour, sodium bicarbonate, baking powder, magma essence and guar gum.
4）Modulate dough.Dough-kneading is agglomerating and stands a period of time.
5）Shaping：Dough rolls flat, using grinding tool extrusion forming, and moves to baking tray, puts neat.
6）Baking：Baking tray is moved in baking box, up 180 DEG C, descending 175 DEG C of baking temperature.
7）Cooling packing：Packed after biscuit is sufficiently cool, finished product.
Obtained biscuit is crisp, fragrant with special wheat, is a tasty low fat biscuit.Compared with traditional biscuit,
We research and develop biscuit heat it is relatively low, can as dietary fiber class feature biscuit.
A kind of method that wheat residue resource is utilized, its raw material and weight are respectively：Self- raising flour 100g, wheat grain 20g, white sugar
65g, butter 70g, egg 50g.
Technique is：
1）Dry：The wheat grain that the saccharification stage produces is taken, moisture is dried in baking oven, baking temperature adjusts 70-80 DEG C, time 8-
Within 24h, the moisture content near 10% for making wheat grain.
2）Ultramicro grinding：Dried wheat grain is subjected to ultramicro grinding, the sieve of 100 mesh is crossed..
3）White sugar is added after the softening of butter water proof, is placed 20 minutes or so.
4）Egg is squeezed into butter and stirred.
5）The raw materials such as weak strength flour, wheat grain are added, and add suitable quantity of water stirring, dough is kneaded into.
6）Baking tray is transferred to after dough is loaded into extruded tapes, extrusion forming.
7）Baking tray is placed in an oven, get angry 185, lower fiery 175, general 15 points or so stoves, then 5 minutes.
8）Packed after cooling and biscuit finished product is made.
Obtained biscuit color and luster has a certain degree of decline, but good mouthfeel, fragrant with special wheat.
A kind of method that wheat residue resource is utilized, first step pretreatment of raw material：Beer residue is dried at 70-80 DEG C, polishing
Cheng Fen, crosses the sieve of 100 mesh；Mouthfeel is improved by drying and polishing, vinosity is reduced.
Second step powder and face：White granulated sugar, hydroxyl isomaltulose and salt etc. are fully dissolved, egg and oil whipping are uniform,
Uniform water/oil emulsion is formed after mixing, beer ground-slag is added and flour is modulated into dough modulated process and tried one's best and shortens modulation
Time, to prevent forming a large amount of glutens；
3rd step roll-forming：The dough mixed up is pressed into about 2-3mm dough sheet, moulding moulage is used；
4th step is toasted：Get angry 180 DEG C, lower fiery 150 DEG C, bake 12 min；
Packed after the cooling of 5th step, dietary-fiber biscuit is made.
A kind of method that wheat residue resource is utilized, first step pretreatment of raw material：Beer residue is dried at 70-80 DEG C, polishing
Cheng Fen, crosses the sieve of 100 mesh；
Second step：Drying is polished into powder after red bean, millet, Semen Coicis, oat, soya bean, corn are cooked；
3rd step：First step product and second step product mix is uniform.
Although the present invention is described by reference to preferred embodiment, those of ordinary skill in the art should
Work as understanding, the description of above-described embodiment can be not limited to, in the range of claims, can make each in form and details
Plant change.
Claims (10)
1. a kind of wheat residue resource utilizes formula, it is characterised in that：The beer of beer saccharification process generation is added in the formula
Schlempe.
2. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The beer residue is by drying
After dry, polishing, the sieve of 80-120 mesh is crossed.
3. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The beer residue is by drying
After dry, polishing, the sieve of 100 mesh is crossed.
4. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The beer residue is in 70-80
Dried at DEG C.
5. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The formula of food is 100 parts
Flour, 20-30 parts of beer ground-slags, 8-15 parts of butter, 10-20 parts of white sugar, egg, 0.8 portion of salt.
6. a kind of wheat residue resource according to claim 5 utilizes formula, it is characterised in that：The formula of food is 100 parts
Flour, 25 parts of beer ground-slags, 10 parts of butter, 15 parts of white sugar, egg, 0.8 portion of salt.
7. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The formula of food is 100 parts
Flour, 20-30 parts of beer ground-slags, 8-15 parts of butter, 10-20 parts of white sugar, egg, 1 part of sodium bicarbonate, 1 part of hydroxyl isomaltulose, 0.8
Part salt.
8. a kind of wheat residue resource according to claim 1 utilizes formula, it is characterised in that：The formula of food：It is red bean, small
Rice, Semen Coicis, oat, soya bean, corn.
9. a kind of wheat residue resource Application way according to claim 1-7, it is characterised in that：First step raw material is located in advance
Reason：Beer residue is dried at 70-80 DEG C, is polished into powder, crosses the sieve of 100 mesh；
Second step powder and face：White granulated sugar, hydroxyl isomaltulose and salt etc. are fully dissolved, egg beats uniform, mixing with oil
After form uniform water/oil emulsion, add beer ground-slag and flour be modulated into dough modulated process try one's best shortening modulation when
Between, to prevent forming a large amount of glutens；
3rd step roll-forming：The dough mixed up is pressed into about 2-3mm dough sheet, moulding moulage is used；
4th step is toasted：Get angry 180 DEG C, lower fiery 150 DEG C, bake 12 min；
Packed after the cooling of 5th step, dietary-fiber biscuit is made.
10. a kind of wheat residue resource Application way according to claim 8, it is characterised in that：First step pretreatment of raw material：
Beer residue is dried at 70-80 DEG C, is polished into powder, crosses the sieve of 100 mesh；
Second step：Drying is polished into powder after red bean, millet, Semen Coicis, oat, soya bean, corn are cooked；
3rd step：First step product and second step product mix is uniform.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710216386.3A CN106982904A (en) | 2017-04-05 | 2017-04-05 | A kind of wheat residue resource utilizes formula and its method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710216386.3A CN106982904A (en) | 2017-04-05 | 2017-04-05 | A kind of wheat residue resource utilizes formula and its method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106982904A true CN106982904A (en) | 2017-07-28 |
Family
ID=59415908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710216386.3A Pending CN106982904A (en) | 2017-04-05 | 2017-04-05 | A kind of wheat residue resource utilizes formula and its method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106982904A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208087A (en) * | 2018-04-04 | 2018-06-29 | 武汉菲特尼斯网络科技有限公司 | A kind of fiber crisp chip and preparation method thereof |
-
2017
- 2017-04-05 CN CN201710216386.3A patent/CN106982904A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 崔勇等: "沙棘果粉和酸枣粉对面粉特性的影响", 《食品科学》 * |
| 李瑜、庞凌云: "《养生果蔬汁大全》", 30 April 2013, 中国医药科技出版社 * |
| 王光业、高涛: "啤酒副产物的利用", 《星火技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208087A (en) * | 2018-04-04 | 2018-06-29 | 武汉菲特尼斯网络科技有限公司 | A kind of fiber crisp chip and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919730B (en) | Preparation method of seafood puffed food | |
| CN101313687A (en) | Coarse grain biscuit and preparation method thereof | |
| CN105053136B (en) | A kind of low-temperature bake cake and preparation method thereof | |
| CN103004918A (en) | Biscuit made of coarse grain | |
| CN102960398A (en) | Health care sugar-free sweet biscuit and manufacturing method thereof | |
| CN109430334A (en) | One kind is rich in wheat bran soluble dietary fiber biscuit and preparation method thereof | |
| CN100506045C (en) | Cake rich in full-valence animal bone powder | |
| CN109588451B (en) | Preparation method of high-pueraria-starch-content nutritional biscuits | |
| CN104996532A (en) | Mulberry biscuit product and preparation technology thereof | |
| CN109393415A (en) | A kind of honeyed peanuts and its production technology | |
| CN104770445A (en) | Coarse cereal biscuits with high dietary fibers and a preparation method thereof | |
| CN108669162A (en) | A kind of production method of black cereal moon cake | |
| US20070098846A1 (en) | Method for the production of food with slowed release of nutriments | |
| CN107683875A (en) | A kind of selenium-rich triticale mulberry leaf nutrient biscuit and preparation method thereof | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN104365810A (en) | High-resistance starch lotus seed biscuit and processing method thereof | |
| CN104286691A (en) | Fresh sweet potato instant noodles and production method thereof | |
| CN102178172A (en) | Production process of sugar-free non-fried instant noodles | |
| CN107279230A (en) | A kind of brown sugar ginger energy biscuit and its production technology | |
| CN106982904A (en) | A kind of wheat residue resource utilizes formula and its method | |
| CN101103787A (en) | High straight-chain maize instant noodles and preparation process thereof | |
| CN110200211A (en) | A kind of production method of Poria cocos birthday noodle | |
| CN109924238A (en) | A kind of production method of the small bread containing dietary fiber | |
| CN104770444A (en) | High dietary fiber oat crisp cake and preparation method thereof | |
| CN105685173A (en) | Crisp kelp biscuits having functional characteristics of slowly digestible starch and making method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170728 |