CN107279228A - The processing method of chromium-rich mangrove bark dietary-fiber biscuit - Google Patents
The processing method of chromium-rich mangrove bark dietary-fiber biscuit Download PDFInfo
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- CN107279228A CN107279228A CN201710544354.6A CN201710544354A CN107279228A CN 107279228 A CN107279228 A CN 107279228A CN 201710544354 A CN201710544354 A CN 201710544354A CN 107279228 A CN107279228 A CN 107279228A
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- mangrove bark
- chromium
- rich
- processing method
- dietary
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Abstract
The present invention relates to a kind of processing method of chromium-rich mangrove bark dietary-fiber biscuit, step is as follows：（1）Mangrove bark is pre-processed；（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, the percentage by weight composition of the homogenizing fluid is as follows：Sodium glutamate 0.2 0.4%, water-soluble dextran 1.5 2.0%, antioxidant 0.5 0.8%, chromium-rich Saccharomyces cerevisiae soaks powder 0.5 1.0%, and surplus is deionized water；（3）Enzymolysis；（4）Fermentation；（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark dietary-fiber biscuit is obtained.The processing method rational technology of the present invention, the nutritional ingredient of mangrove bark is remained to greatest extent, by adding homogenizing fluid, avoid being oxidized for mangrove bark active component, the mouthfeel of mangrove bark homogenizing fluid is significantly improved simultaneously, and the chromium-rich mangrove bark dietary-fiber biscuit quality of processing is homogeneous, in good taste, long shelf-life, is of high nutritive value.
Description
Technical field
The present invention relates to a kind of processing method of chromium-rich mangrove bark dietary-fiber biscuit, belong to food processing technology field.
Background technology
Mango is one of famous tropical fruit (tree), and Mango Fruit contains sugar, protein, crude fibre, the dimension life contained by mango
Plain A precursor carrotene composition is especially high, is rare in all fruit.Secondly Vitamin C content is not also low.Mineral matter, egg
White matter, fat, carbohydrate etc., are also its main nutrient composition.Can fruit juice processed, jam, can, pickled, sour and hot pickles and mango milk
Powder, preserved fruit etc..Substantial amounts of mangrove bark slag is produced during processing mango juice or can, these pomaces account for the 5% of whole fruit
~ 8%, and wherein still containing nutritional ingredients such as abundant fiber, pectin, conventional way is, as the feed of livestock, to be somebody's turn to do mangrove bark
Way constrains the application value of mangrove bark.
Also have mangrove bark deep processing in the prior art into food, at present, when directly making food using mangrove bark, need by
Mangrove bark or drying are crushed so that the nutrient loss of pericarp is a lot, and dietary fiber is also significantly destroyed,
Nutriture value value difference.
The content of the invention
It is an object of the invention to solve the deficiencies in the prior art there is provided a kind of processing method of chromium-rich mangrove bark jam,
To improve the application value of mangrove bark, while retaining the nutritional ingredient of mangrove bark to greatest extent, improve the mouthfeel of mangrove bark.
The technical solution adopted for the present invention to solve the technical problems is：
The processing method of chromium-rich mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit process steps are as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
30-45min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40-50% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2-0.4%, water-soluble dextran 1.5-2.0%, antioxidant 0.5-
0.8%, Saccharomyces cerevisiae leaching powder 0.5-1.0%, surplus is deionized water；
Mango is made up of crust, pulp, fruit stone, the smell bad of mangrove bark, with astringent taste, influences mouthfeel, present invention
Mangrove bark slag is enucleated and stubble by people, is handled with compound alkali lye leaching, is removed the intractable impurity of mangrove bark epidermis, is further squeezed the juice
After obtain pure mangrove bark, wherein juice is recycled；Mangrove bark slag mud under the protection of homogenizing fluid homogeneous into uniform slurry, this
Found in inventor's practice of application, discoloration is produced in mangrove bark homogenizing process, and a large amount of active components are easily oxidized, and homogenizing fluid holds
Easily layering, homogenizing fluid poor taste, are unfavorable for making jam, in order to solve this technical problem, present inventor passes through big
Amount practice, finds the appropriate sodium glutamate of addition, water-soluble dextran, antioxidant and Saccharomyces cerevisiae leaching powder, can solve well
Certainly this technical problem, sodium glutamate, which can be significantly improved in the mouthfeel of homogenizing fluid, chromium-rich Saccharomyces cerevisiae leaching powder, contains substantial amounts of small point
On the one hand sub- peptide and amino acid, small-molecular peptides and amino acid further improve homogenizing fluid mouthfeel, also strengthen the nutrition of jam in addition
Value, water-soluble dextran, with good water-soluble, dispersed and stability, plays a part of stabilizer as macromolecular,
So that each active component of mangrove bark forms stable dispersion, it is to avoid accumulation, for follow-up enzymolysis and fermentation stage to pass
It is important；
In summary, sodium glutamate, water-soluble dextran, antioxidant and the chromium-rich Saccharomyces cerevisiae leaching powder four added in homogenizing fluid
Acted synergistically between person, solve and discoloration is produced in mangrove bark homogenizing process, a large amount of active components are easily oxidized, and homogenizing fluid is easy
Layering, homogenizing fluid poor taste, the problem of being unfavorable for making jam；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0-4.5, appropriate complex enzyme is added, in 40-50 DEG C of constant temperature while stirring
1.5-2.0h is digested, the 80-90 DEG C of enzyme that goes out is then heated to, the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3~1:
1 composition；By complex enzyme, the pectin in mangrove bark, cellulose are fully digested into micromolecular compound, are easy to absorb,
Improve its nutritive value and taste；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8-12 days in 25-30 DEG C；
（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark meals are obtained fine
Tie up biscuit.
It is preferred that, described compound alkali lye is made up of following parts by weight component：20-30 parts of sodium acid carbonates, aminophyllines
0.5-1.2 parts, 1-3 parts of alum and 30-40 parts of water.Compound alkali lye is formed using weak base compounding, can efficiently remove astringent taste and
Intractable impurity, in addition, being found in practice, the fresh degree of raw material can be improved by adding appropriate alum, what following process was obtained
Product looks good, smell good and taste good.
It is preferred that, described compound alkali lye constitutes 1.0 parts of 25 parts of sodium acid carbonates, aminophylline, 2 by following parts by weight component
Part alum and 35 parts of water.
It is preferred that, sodium glutamate 0.3%, water-soluble dextran 1.8%, antioxidant 0.6%, chromium-rich Saccharomyces cerevisiae soaks powder
0.8%, surplus is deionized water, and the antioxidant is reduced glutathione or vitamin C.
The sodium glutamate that is added in homogenizing fluid, water-soluble dextran, antioxidant and chromium-rich Saccharomyces cerevisiae leaching powder it
Between ratio it is optimal, act synergistically best, can obtain first-chop homogenizing fluid, so pass through enzymolysis, acquisition best quality of fermenting
Mangrove bark jam.
It is preferred that, the addition of the complex enzyme is the 0.04-0.06% of mangrove bark weight in wet base.
It is preferred that, the mass ratio of mangrove bark and homogenizing fluid is 1：（2-3）, the addition of white granulated sugar is mangrove bark weight in wet base
0.5-0.8%。
It is preferred that, step（4）In, enzymolysis liquid quality 0.4-0.6% Mannoproteins is also added, fermentation is obtained rich in sweet
Reveal the chromium-rich mangrove bark dietary-fiber biscuit of glycoprotein.Find, added in fermentation process appropriate in present inventor's practice
Mannoproteins, with stablizing mangrove bark zymotic fluid, improve the function of mangrove bark zymotic fluid color and luster and fragrance；Other mannose
Albumen is contained in mangrove bark jam as functional component, and gut flora can be improved with strengthen immunity after eating.
It is preferred that, step（2）The condition of mesohigh homogeneous is：30-35 DEG C of temperature, pressure 20-30Mpa, homogenizing time 30-
45min。
It is preferred that, step（5）The addition of middle bee glue powder is the 0.8-1.2% of fermentating liquid volume.
It is preferred that, step（2）In in chromium-rich Saccharomyces cerevisiae leaching powder the content of Organic Chromium be not less than 2000ppm.The present invention's
Beneficial effect is：The processing method rational technology of the present invention, remains the nutritional ingredient of mangrove bark to greatest extent, passes through addition
Homogenizing fluid, it is to avoid mangrove bark active component is oxidized, while significantly improve the mouthfeel of mangrove bark homogenizing fluid, in addition subsequent fermentation
Process is uniform, and the chromium-rich mangrove bark dietary-fiber biscuit quality of processing is homogeneous, and in good taste, long shelf-life, no chemical addition agent has
Beneficial health, is of high nutritive value.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1：
The processing method of chromium-rich mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
45min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2%, water-soluble dextran 1.5%, glutathione 0.5%, chromium-rich face
Bag yeast extract 0.5%（Organic chromium content 2200ppm）, surplus is deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0, add appropriate complex enzyme, in 50 DEG C while stirring constant temperature digest
1.5h, is then heated to 80 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3 compositions；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 12 days in 25 DEG C；
（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark meals are obtained fine
Tie up biscuit.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：20 parts of sodium acid carbonates, ammonia tea
0.5 part of alkali, 1 part of alum and 30 parts of water, the addition of the complex enzyme are the 0.04% of mangrove bark weight in wet base, mangrove bark and homogenizing fluid
Mass ratio be 1：2, the addition of white granulated sugar is the 0.5% of mangrove bark weight in wet base, step（2）The condition of mesohigh homogeneous is：Temperature
30 DEG C, pressure 20Mpa, homogenizing time 45min.
Embodiment 2：
The processing method of chromium-rich mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
30min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.4%, water-soluble dextran 2.0%, vitamin C 0.8%, chromium-rich face
Bag yeast extract 1.0%（Organic chromium content 2500ppm）, surplus is deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.5, add appropriate complex enzyme, in 50 DEG C while stirring constant temperature digest
1.5h, is then heated to 90 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 1 by pectase and cellulase:1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8 days in 30 DEG C；
（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark meals are obtained fine
Tie up biscuit.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：30 parts of sodium acid carbonates, ammonia tea
1.2 parts of alkali, 3 parts of alum and 40 parts of water, the addition of the complex enzyme are the 0.06% of mangrove bark weight in wet base, mangrove bark and homogenizing fluid
Mass ratio be 1：3, the addition of white granulated sugar is the 0.8% of mangrove bark weight in wet base, step（2）The condition of mesohigh homogeneous is：Temperature
35 DEG C, pressure 30Mpa, homogenizing time 30min.
Embodiment 3：
The processing method of chromium-rich mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
40min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 45% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.3%, water-soluble dextran 1.8%, glutathione 0.3%, vitamin
C0.3%, chromium-rich Saccharomyces cerevisiae soaks powder 0.8%（Organic chromium content 3000ppm）, surplus is deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.2, add appropriate complex enzyme, in 45 DEG C while stirring constant temperature digest
1.5h, is then heated to 85 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 1 by pectase and cellulase:1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 10 days in 28 DEG C；
（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark meals are obtained fine
Tie up biscuit.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：25 parts of sodium acid carbonates, ammonia tea
1 part of alkali, 2 parts of alum and 35 parts of water, the addition of the complex enzyme is the 0.05% of mangrove bark weight in wet base, mangrove bark and homogenizing fluid
Mass ratio is 2：5, the addition of white granulated sugar is the 0.6% of mangrove bark weight in wet base, step（4）In, also add enzymolysis liquid quality 0.5%
Mannoproteins, to process the chromium-rich mangrove bark dietary-fiber biscuit rich in Mannoproteins, step（2）The bar of mesohigh homogeneous
Part is：32 DEG C of temperature, pressure 25Mpa, homogenizing time 40min.
The processing method rational technology of the present invention, remains the nutritional ingredient of mangrove bark to greatest extent, equal by addition
Matter liquid, it is to avoid mangrove bark active component is oxidized, while significantly improve the mouthfeel of mangrove bark homogenizing fluid, in addition subsequent fermentation mistake
Journey is uniform, and the chromium-rich mangrove bark dietary-fiber biscuit quality of processing is homogeneous, and in good taste, long shelf-life, no chemical addition agent is beneficial
Health, is of high nutritive value.
Find that the shelf-life can be by 12 months in practice, taste is not any change.Embodiment 1-3 chromium-rich mangrove bark meals
Eat in fiber biscuit, the content of Organic Chromium is through aas determination, and its average value is 40ppm, can be big for human body supplement
The Organic Chromium of amount, very with nutritive value.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (10)
1. the processing method of chromium-rich mangrove bark dietary-fiber biscuit, it is characterised in that：The dietary-fiber biscuit processing method step
It is rapid as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
30-45min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40-50% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2-0.4%, water-soluble dextran 1.5-2.0%, antioxidant 0.5-
0.8%, chromium-rich Saccharomyces cerevisiae soaks powder 0.5-1.0%, and surplus is deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0-4.5, appropriate complex enzyme is added, in 40-50 DEG C of constant temperature while stirring
1.5-2.0h is digested, the 80-90 DEG C of enzyme that goes out is then heated to, the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3~1:
1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8-12 days in 25-30 DEG C；
（5）Appropriate wheat flour is added, is stirred, then through shaping, baking and cooling, chromium-rich mangrove bark meals are obtained fine
Tie up biscuit.
2. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Described answers
Alkali lye is closed to be made up of following parts by weight component：20-30 parts of sodium acid carbonates, 0.5-1.2 parts of aminophyllines, 1-3 parts of alum and 30-40
Part water.
3. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 2, it is characterised in that：Described answers
Close alkali lye and 1.0 parts of 25 parts of sodium acid carbonates, aminophylline, 2 parts of alum and 35 parts of water are constituted by following parts by weight component.
4. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：The homogeneous
The percentage by weight composition of liquid is as follows：Sodium glutamate 0.3%, water-soluble dextran 1.8%, antioxidant 0.6%, chromium-rich bread ferment
Mother's leaching powder 0.8%, surplus is deionized water, and the antioxidant is reduced glutathione or vitamin C.
5. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：It is described compound
The addition of enzyme is the 0.04-0.06% of mangrove bark weight in wet base.
6. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Mangrove bark with
The mass ratio of homogenizing fluid is 1：（2-3）, the addition of white granulated sugar is the 0.5-0.8% of mangrove bark weight in wet base.
7. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（4）
In, enzymolysis liquid quality 0.4-0.6% Mannoproteins is also added, to process the chromium-rich mangrove bark meals rich in Mannoproteins
Fiber biscuit.
8. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（2）
The condition of mesohigh homogeneous is：30-35 DEG C of temperature, pressure 20-30Mpa, homogenizing time 30-45min.
9. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（5）
The addition of middle bee glue powder is the 0.8-1.2% of fermentating liquid volume.
10. the processing method of chromium-rich mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（2）
In in chromium-rich Saccharomyces cerevisiae leaching powder the content of Organic Chromium be not less than 2000ppm.
Priority Applications (1)
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| CN201710544354.6A CN107279228A (en) | 2017-07-06 | 2017-07-06 | The processing method of chromium-rich mangrove bark dietary-fiber biscuit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710544354.6A CN107279228A (en) | 2017-07-06 | 2017-07-06 | The processing method of chromium-rich mangrove bark dietary-fiber biscuit |
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ID=60100399
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN104814087A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape biscuit and preparation method therefor |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
-
2017
- 2017-07-06 CN CN201710544354.6A patent/CN107279228A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN104814087A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape biscuit and preparation method therefor |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
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Application publication date: 20171024 |