CN108552290A - A kind of finger biscuit and preparation method thereof - Google Patents

A kind of finger biscuit and preparation method thereof Download PDF

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Publication number
CN108552290A
CN108552290A CN201810466774.1A CN201810466774A CN108552290A CN 108552290 A CN108552290 A CN 108552290A CN 201810466774 A CN201810466774 A CN 201810466774A CN 108552290 A CN108552290 A CN 108552290A
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Prior art keywords
parts
biscuit
wheat flour
dough
finger
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CN201810466774.1A
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Chinese (zh)
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何建武
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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/34—Animal 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Abstract

The invention discloses a kind of finger biscuits, include the raw material of following parts by weight：150~300 parts of wheat flour, 28~45 parts of Icing Sugar, 8~20 parts of cornstarch, 15~25 parts of palm oil, 1.5~5 parts of malt syrup, 3~10 parts of yellow cream, 1~2.5 part of salt, 0.04~0.15 part of ethylmaltol, 0.02~0.1 part of vanillic aldehyde, 1.5~3 parts of ammonium bicarbonate, 0.2~1 part of milk powder, 0.2~0.4 part of cheese powder, 0.15~0.35 part of fresh milk, 0.1~0.2 part of enzyme preparation, 0.04~0.15 part of sodium pyrosulfite, 0.2~0.7 part of monoglyceride, 1~2 part of lecithin, 1~2 part of acid salt.A variety of nourishing ingredients are added in biscuit and by rational proportion by the present invention, not only in good taste, but also further improve the nutrition framework of biscuit, keep whole nutrition more balanced.The present invention also provides the preparation methods of the finger biscuit.

Description

A kind of finger biscuit and preparation method thereof
Technical field
The present invention relates to food technology fields, and in particular to a kind of finger biscuit and preparation method thereof.
Background technology
Biscuits are with a long history in China, eat very universal.Recently as the continuous of our people's living standard It improves, the continuous renewal and development of technology and equipment, biscuits are quickly grown, and designs and varieties are various, and new product layer goes out It is not poor, in daily life in occupation of increasingly important role, the convenience due to biscuit and quick, the day often feeding of people Too busy to get away biscuit in product consumption, but the high-fat feature of high heat that biscuit has simultaneously, and the cake of most commercial at present Sweet tea or over-salty was done, biscuit is also made to be difficult to become the consumer food of nutrient health.
Finger biscuit is a kind of biscuit that child enjoys a lot, but the less varieties of finger biscuit, nutrition currently on the market Incomplete, the nutrient intakes such as proteins,vitamins,minerals are obviously insufficient, exploitation nutrition equilibrium, finger biscuit in good taste It is the needs of China's biscuit market comsupton.
Invention content
It is an object of the invention to overcome above-mentioned technical deficiency, propose a kind of balanced nutrition, finger biscuit in good taste and Preparation method.
To reach above-mentioned technical purpose, a kind of finger biscuit of technical scheme of the present invention offer, including following parts by weight Raw material：Include the raw material of following parts by weight：150~300 parts of wheat flour, 28~45 parts of Icing Sugar, 8~20 parts of cornstarch, palm 15~25 parts of oil, 1.5~5 parts of malt syrup, yellow 3~10 parts of cream, 1~2.5 part of salt, ethylmaltol 0.04~0.15 Part, 0.02~0.1 part of vanillic aldehyde, 1.5~3 parts of ammonium bicarbonate, 0.2~1 part of milk powder, 0.2~0.4 part of cheese powder, fresh milk 0.15~ 0.35 part, 0.1~0.2 part of enzyme preparation, 0.04~0.15 part of sodium pyrosulfite, 0.2~0.7 part of monoglyceride, 1~2 part of lecithin, 1~2 part of acid salt.
Technical scheme of the present invention additionally provides a kind of preparation method of finger biscuit, includes the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil and half is uniformly mixed, is modulated into dough, at room temperature by dough Ferment 20~25min, will be added in malt syrup after Icing Sugar water dissolution, adds salt, ethylmaltol, vanillic aldehyde, carbon Dough is added after being uniformly mixed in ammonium, sodium pyrosulfite, enzyme preparation, monoglyceride, lecithin, acid salt, milk powder and cheese powder In, yellow cream, fresh milk and remaining flour, stirring to dough uniform and smooth are added, ferment 2~3h, obtains fermented dough；
S3. fermented dough is squeezed into strips baking maturation afterwards and obtains finger biscuit after cooling.
Compared with prior art, beneficial effects of the present invention include：Milk powder, cheese powder, fresh is added in the present invention in biscuit Milk and other nourishing ingredients and by rational proportion, it is not only in good taste, but also also add the nutrition such as calcium, phosphorus and vitamin Ingredient improves the nutrition framework of biscuit, makes the nutritional ingredient of biscuit other than carbohydrate, protein, fat, also contains There are other various nutrient elements, keeps whole nutrition more balanced.The preparation method of finger biscuit provided by the invention is by wheat Powder is added in two portions and controls the time difference of fermenting twice dough, can not only eliminate the stress in dough, can also make face The moderate, uniform and smooth of group's fermentation, promotes the mouthfeel of biscuit, makes the quality of finger biscuit obtained more preferably.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention It is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit The fixed present invention.
Embodiment 1：
The embodiment of the present invention 1 provides a kind of finger biscuit, includes the raw material of following weight：High gluten wheat flour 120kg, Low-gluten wheat flour 30kg, Icing Sugar 28kg, cornstarch 8kg, palm oil 15kg, malt syrup 1.5kg, yellow 3kg parts of cream, salt 1kg, ethylmaltol 0.04kg, vanillic aldehyde 0.02kg, ammonium bicarbonate 1.5kg, milk powder 0.2kg, cheese powder 0.2kg, fresh milk 0.15kg, Amylase 0.1kg, sodium pyrosulfite 0.04kg, monoglyceride 0.2kg, lecithin 1kg, sodium bicarbonate 0.5kg, calcium monohydrogen phosphate 0.5kg。
The present embodiment additionally provides a kind of preparation method of finger biscuit, includes the following steps：
(1) it stocks up according to the weight of each raw material, in order to promote the mouthfeel and nutritive value of biscuit, wheat flour selects high muscle small The mixture of flour and low-gluten wheat flour；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it and cornstarch and palm oil is mixed It closes uniformly, is modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup and stir after Icing Sugar water dissolution Uniformly, salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, sodium pyrosulfite, amylase, monoglyceride, lecithin, bicarbonate are added Sodium, calcium monohydrogen phosphate, milk powder and cheese powder are added after being uniformly mixed in dough, add yellow cream, fresh milk and remaining flour, Stirring is to dough uniform and smooth, and in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, ferment 2h at 30 DEG C, Obtain fermented dough；
(3) after fermented dough being squeezed into the strip of 0.6 × 0.6 × 4cm, in order to keep biscuit fragrance pure and mouthfeel more It is good, 2min is first toasted at 185 DEG C, then cool the temperature to 160 DEG C of baking 2min, last cooled to room temperature obtains finger Biscuit.
Embodiment 2：
The embodiment of the present invention 2 provides a kind of finger biscuit, includes the raw material of following weight：High gluten wheat flour 135kg, Low-gluten wheat flour 45kg, Icing Sugar 30kg, cornstarch 10kg, palm oil 18kg, malt syrup 2kg, yellow cream 5kg, salt 1.5kg, ethylmaltol 0.05kg, vanillic aldehyde 0.03kg, ammonium bicarbonate 2kg, milk powder 0.3kg, cheese powder 0.25kg, fresh milk 0.2~ Kg, proteinase-10 .1kg, sodium pyrosulfite 0.05kg, monoglyceride 0.3kg, lecithin 1.1kg, sodium bicarbonate 0.8kg, phosphoric acid hydrogen Calcium 0.4kg.
The present embodiment additionally provides a kind of preparation method of finger biscuit, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it and cornstarch and palm oil is mixed It closes uniformly, is modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup and stir after Icing Sugar water dissolution Uniformly, salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, sodium pyrosulfite, protease, monoglyceride, lecithin, bicarbonate are added Sodium, calcium monohydrogen phosphate, milk powder and cheese powder are added after being uniformly mixed in dough, add yellow cream, fresh milk and remaining flour, To dough uniform and smooth, ferment 2h at 35 DEG C, obtains fermented dough for stirring；
(3) after fermented dough being squeezed into the strip of 0.6 × 0.6 × 4cm, first 1min is toasted at 190 DEG C, then by temperature 170 DEG C of baking 2min are down to, last cooled to room temperature obtains finger biscuit.
Embodiment 3：
The embodiment of the present invention 3 provides a kind of finger biscuit, includes the raw material of following weight：High gluten wheat flour 150kg, Low-gluten wheat flour 50kg, Icing Sugar 33kg, cornstarch 12.5kg, palm oil 20kg, malt syrup 3kg, yellow cream 7kg, salt 1.7kg, ethylmaltol 0.08kg, vanillic aldehyde 0.05kg, ammonium bicarbonate 2.3kg, milk powder 0.5kg, cheese powder 0.26kg, fresh milk 0.25kg, proteinase-10 .06kg, amylase 0.06kg, sodium pyrosulfite 0.08kg, monoglyceride 0.4kg, lecithin 1.3kg, carbon Sour hydrogen calcium 1.1kg, calcium monohydrogen phosphate 0.3kg.
The present embodiment additionally provides a kind of preparation method of finger biscuit, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it and cornstarch and palm oil is mixed It closes uniformly, is modulated into dough, at room temperature by dough fermentation 25min, will be added in malt syrup and stir after Icing Sugar water dissolution Uniformly, salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, sodium pyrosulfite, protease, amylase, monoglyceride, lecithin are added Fat, sodium bicarbonate, calcium monohydrogen phosphate, milk powder and cheese powder be uniformly mixed after be added dough in, add yellow cream, fresh milk and Remaining flour is stirred to dough uniform and smooth, and ferment 2.5h at 37 DEG C, obtains fermented dough；
(3) after fermented dough being squeezed into the strip of 0.6 × 0.6 × 4cm, first 2min is toasted at 185 DEG C, then by temperature 165 DEG C of baking 2min are down to, last cooled to room temperature obtains finger biscuit.
Embodiment 4：
The embodiment of the present invention 4 provides a kind of finger biscuit, includes the raw material of following weight：High gluten wheat flour 200kg, Low-gluten wheat flour 50kg, Icing Sugar 40kg, cornstarch 15kg, palm oil 23kg, malt syrup 4.2kg, yellow cream 9kg, salt 2kg, it ethylmaltol 0.1kg, vanillic aldehyde 0.08kg, ammonium bicarbonate 2.5kg, milk powder 0.8kg, cheese powder 0.3kg, fresh milk 0.3kg, forms sediment Powder enzyme 0.1kg, proteinase-10 .05kg, sodium pyrosulfite 0.1kg, monoglyceride 0.5kg, lecithin 1.5kg, calcium bicarbonate 1kg, phosphorus Sour hydrogen calcium 0.8kg.
The present embodiment additionally provides a kind of preparation method of finger biscuit, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it and cornstarch and palm oil is mixed It closes uniformly, is modulated into dough, at room temperature by dough fermentation 25min, will be added in malt syrup and stir after Icing Sugar water dissolution Uniformly, salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, sodium pyrosulfite, protease, amylase, monoglyceride, lecithin are added Fat, sodium bicarbonate, calcium monohydrogen phosphate, milk powder and cheese powder be uniformly mixed after be added dough in, add yellow cream, fresh milk and Remaining flour is stirred to dough uniform and smooth, and ferment 3h at 32 DEG C, obtains fermented dough；
(3) after fermented dough being squeezed into the strip of 0.6 × 0.6 × 4cm, first 1min is toasted at 190 DEG C, then by temperature 160 DEG C of baking 3min are down to, last cooled to room temperature obtains finger biscuit.
Embodiment 5：
The embodiment of the present invention 5 provides a kind of finger biscuit, includes the raw material of following weight：High gluten wheat flour 225kg, Low-gluten wheat flour 75kg, Icing Sugar 45kg, cornstarch 20kg, palm oil 25kg, malt syrup 5kg, yellow cream 10kg, salt 2.5kg, it ethylmaltol 0.15kg, vanillic aldehyde 0.1kg, ammonium bicarbonate 3kg, milk powder 1kg, cheese powder 0.4kg, fresh milk 0.35kg, forms sediment Powder enzyme 0.2kg, sodium pyrosulfite 0.15kg, monoglyceride 0.7kg, lecithin 2kg, calcium bicarbonate 1kg, calcium monohydrogen phosphate 1kg.
The present embodiment additionally provides a kind of preparation method of finger biscuit, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it and cornstarch and palm oil is mixed It closes uniformly, is modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup and stir after Icing Sugar water dissolution Uniformly, salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, sodium pyrosulfite, amylase, monoglyceride, lecithin, bicarbonate are added Sodium, calcium monohydrogen phosphate, milk powder and cheese powder are added after being uniformly mixed in dough, add yellow cream, fresh milk and remaining flour, To dough uniform and smooth, ferment 2.5h at 40 DEG C, obtains fermented dough for stirring；
(3) after fermented dough being squeezed into the strip of 0.6 × 0.6 × 4cm, first 2min is toasted at 185 DEG C, then by temperature 165 DEG C of baking 2min are down to, last cooled to room temperature obtains finger biscuit.
Test example
In 12h after biscuit baking, asks 10 professional judging panels (each 5 of men and women) with reference to the sense organ evaluating meter of biscuit, adopt Carry out Comprehensive Assessment is carried out to the form, institutional framework and mouthfeel of finger biscuit with 100 points of point systems processed in organoleptic examination.It comments Minute mark standard is shown in Table 1, makes even and is divided into final result, the results are shown in Table 2.
1 standards of grading of table
2 appraisal result of table
As can be seen from Table 2, form, institutional framework and the mouthfeel for the finger biscuit that the embodiment of the present invention 1~5 provides all compare Preferably, the form of the finger biscuit wherein provided in embodiment 3, institutional framework and mouthfeel are best.
The specific implementation mode of present invention described above, is not intended to limit the scope of the present invention..Any basis The various other corresponding changes and deformation that the technical concept of the present invention is made, should be included in the guarantor of the claims in the present invention It protects in range.

Claims (9)

1. a kind of finger biscuit, which is characterized in that include the raw material of following parts by weight：150~300 parts of wheat flour, Icing Sugar 28~ 45 parts, 8~20 parts of cornstarch, 15~25 parts of palm oil, 1.5~5 parts of malt syrup, yellow 3~10 parts of cream, salt 1~2.5 Part, 0.04~0.15 part of ethylmaltol, 0.02~0.1 part of vanillic aldehyde, 1.5~3 parts of ammonium bicarbonate, 0.2~1 part of milk powder, cheese powder 0.2~0.4 part, 0.15~0.35 part of fresh milk, 0.1~0.2 part of enzyme preparation, 0.04~0.15 part of sodium pyrosulfite, monoglyceride 0.2 ~0.7 part, 1~2 part of lecithin, 1~2 part of acid salt.
2. finger biscuit according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 180~ 250 parts, 30~40 parts of Icing Sugar, 10~15 parts of cornstarch, 18~23 parts of palm oil, 2~4.2 parts of malt syrup, yellow cream 5~ 9 parts, 1.5~2 parts of salt, 0.05~0.1 part of ethylmaltol, 0.03~0.08 part of vanillic aldehyde, 2~2.5 parts of ammonium bicarbonate, milk powder 0.3~0.8 part, 0.25~0.3 part of cheese powder, 0.2~0.3 part of fresh milk, 0.1~0.15 part of enzyme preparation, sodium pyrosulfite 0.05 ~0.1 part, 0.3~0.5 part of monoglyceride, 1.1~1.5 parts of lecithin, 1.2~1.8 parts of acid salt.
3. finger biscuit according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 200 Part, 33 parts of Icing Sugar, 12.5 parts of cornstarch, 20 parts of palm oil, 3 parts of malt syrup, yellow 7 parts of cream, 1.7 parts of salt, ethyl wheat 0.08 part of bud phenol, 0.05 part of vanillic aldehyde, 2.3 parts of ammonium bicarbonate, 0.5 part of milk powder, 0.26 part of cheese powder, 0.25 part of fresh milk, enzyme preparation 0.12 part, 0.08 part of sodium pyrosulfite, 0.4 part of monoglyceride, 1.3 parts of lecithin, 1.4 parts of acid salt.
4. according to claims 1 to 3 any one of them finger biscuit, which is characterized in that the wheat flour includes high muscle wheat Powder and low-gluten wheat flour, and high gluten wheat flour and the weight ratio of low-gluten wheat flour are 3~4：1.
5. according to claims 1 to 3 any one of them finger biscuit, which is characterized in that the enzyme preparation be amylase and/or Protease.
6. according to claims 1 to 3 any one of them finger biscuit, which is characterized in that the acid salt be sodium bicarbonate and The mixture of calcium monohydrogen phosphate.
7. a kind of preparation method of finger biscuit, which is characterized in that include the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil and half is uniformly mixed, is modulated into dough, at room temperature by dough fermentation 20~25min will be added in malt syrup after Icing Sugar water dissolution, add salt, ethylmaltol, vanillic aldehyde, ammonium bicarbonate, coke Sodium sulfite, enzyme preparation, monoglyceride, lecithin, acid salt, milk powder and cheese powder are added after being uniformly mixed in dough, then Yellow cream, fresh milk and remaining flour, stirring to dough uniform and smooth is added, ferment 2~3h, obtains fermented dough；
S3. fermented dough is squeezed into strips baking maturation afterwards and obtains finger biscuit after cooling.
8. the preparation method of finger biscuit according to claim 7, in step S2 the fermentation temperature of fermented dough be 30~ 40℃。
9. the preparation method of finger biscuit according to claim 7, when strip food toasts in step S3 first 185~ 1~2min is toasted at 190 DEG C, then cools the temperature to 160~170 DEG C of 2~3min of baking.
CN201810466774.1A 2018-05-16 2018-05-16 A kind of finger biscuit and preparation method thereof Withdrawn CN108552290A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111493278A (en) * 2020-04-29 2020-08-07 杭州心芽信息科技有限公司 Cheese flour and preparation process thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111493278A (en) * 2020-04-29 2020-08-07 杭州心芽信息科技有限公司 Cheese flour and preparation process thereof

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