CN108634189A - A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes - Google Patents
A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes Download PDFInfo
- Publication number
- CN108634189A CN108634189A CN201810378765.7A CN201810378765A CN108634189A CN 108634189 A CN108634189 A CN 108634189A CN 201810378765 A CN201810378765 A CN 201810378765A CN 108634189 A CN108634189 A CN 108634189A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- cakes
- tian
- frozen
- preparation
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 126
- 235000009566 rice Nutrition 0.000 title claims abstract description 126
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 241000894006 Bacteria Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 25
- 239000004310 lactic acid Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 22
- 238000012545 processing Methods 0.000 title claims abstract description 9
- 241000209094 Oryza Species 0.000 title claims abstract 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000013078 crystal Substances 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000013312 flour Nutrition 0.000 claims description 35
- 239000006188 syrup Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 18
- 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 18
- 235000013681 dietary sucrose Nutrition 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 11
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 9
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 6
- 244000060011 Cocos nucifera Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 241000353135 Psenopsis anomala Species 0.000 claims description 6
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 15
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 104
- 235000009508 confectionery Nutrition 0.000 description 11
- 244000269722 Thea sinensis Species 0.000 description 9
- 241000219112 Cucumis Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing glutinous rice Tian Cakes, and the preparation method is that lactic acid bacteria fermenting agent progress knead dough is added to obtain molding batter, the provocation 78 hours at a temperature of 30 45 DEG C；Then boiling 20 minutes at a temperature of 80 DEG C 90 DEG C, then are cooled to room temperature；Food is placed in 30 DEG C 40 DEG C of frozen storehouse and carries out fast frozen, and in 30 minutes by ice crystal generate band make the central temperature of food from 1 DEG C 5 DEG C reach quick-frozen after 18 DEG C；Finally quick-frozen food is packed, is deposited in fresh-keeping in 18 DEG C of frozen storehouses below of temperature.The preparation method is that processing glutinous rice Tian Cakes using method for fermenting lactic acid bacteria, and the finished product glutinous rice Tian Cakes of preparation are subjected to fast frozen and Preservation Treatment so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste and nutrition.
Description
Technical field
The present invention relates to food technology fields, specifically, being related to a kind of fermentation glutinous rice Tian Cakes and utilizing lactobacillus-fermented
Method processes the preparation method of glutinous rice Tian Cakes.
Background technology
Glutinous rice is one of main cereal crops in China, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and
Starch etc., it is full of nutrition, can warm taste, strengthening QI of middle-JIAO, to deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhea has certain alleviate to make
With.Glutinous rice cakes possesses long history, and traditional glutinous rice cakes is usually to be ground into slurry after glutinous rice impregnates the sweeteners such as sugar are added
Made of steaming again afterwards, because its processing and fabricating is convenient, eating method is various, so very popular.Tian Cakes are southern making
A kind of glutinous rice cakes, prepare a kind of folk custom at the beginning of Tian Cakes are the lunar calendar year, thus can prepare much use freezen protectives, to ensure sweet tea
Cakes undergoes no deterioration, but the improper taste that can damage Tian Cakes of method freezed and nutrition, causes to waste.
Invention content
In place of solving above-mentioned the deficiencies in the prior art, the purpose of the present invention is to provide a kind of fermentation glutinous rice Tian Cakes
And the preparation method using method for fermenting lactic acid bacteria processing glutinous rice Tian Cakes, to overcome defect in the prior art.
To achieve the goals above, the present invention provides a kind of fermentation glutinous rice Tian Cakes, in parts by weight, the fermentation
Glutinous rice Tian Cakes include following component：It is 50 parts of glutinous rice flour, 80 parts of table sugar, 5 parts of edible oil, 0.05 part of lactic acid bacteria fermenting agent, pure
60 parts of water.
As the further explanation to fermentation glutinous rice Tian Cakes of the present invention, it is preferable that the lactic acid bacteria fermenting agent choosing
From one kind in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus paracasei or more
Kind.
As the further explanation to fermentation glutinous rice Tian Cakes of the present invention, it is preferable that the table sugar is selected from red
At least one of sugar, maltose, white granulated sugar.
As the further explanation to fermentation glutinous rice Tian Cakes of the present invention, it is preferable that the fermentation glutinous rice Tian Cakes are also
Including 10 parts~20 parts of dispensing, the dispensing be selected from by shelled peanut, juglandis,semen, shelled melon seed, dried longan pulp, article dongguashan, Semen Nelumbinis,
The group that shredded coconut meat, "Hami" melon, strawberry, orange, pineapple form.
According to another aspect of the present invention, method for fermenting lactic acid bacteria processing and fermentation glutinous rice is utilized the present invention provides a kind of
The preparation method of Tian Cakes, the preparation method comprises the following steps：1) by glutinous rice flour, table sugar and pure water according to a ratio
It is mixed, to obtain glutinous paste；2) dispensing after impregnating in dispensing soaking water, will be taken out and carries out smashing mashing, to be matched
Slurry, then described be added in the glutinous paste with slurry is stirred evenly；3) lactic acid bacteria fermenting agent is added, to be molded
Batter, and provocation is carried out at a temperature of 30-45 DEG C, proofing period is 7-8 hours, to obtain the batter of provocation；4) it will wake up
The batter of hair is put into digesting apparatus, the boiling 20 minutes at a temperature of 80 DEG C -90 DEG C, then is cooled to room temperature to get to glutinous
Meter Tian Cakes；5) glutinous rice Tian Cakes are placed in -30 DEG C~-40 DEG C of frozen storehouse and carry out fast frozen, and pass through ice in 30 minutes
Crystalline substance generate band make the central temperature of glutinous rice Tian Cakes from -1 DEG C~-5 DEG C reach quick-frozen after -18 DEG C；And it 6) finally will be quick-frozen
Glutinous rice Tian Cakes are packed, and are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
As the further explanation to preparation method of the present invention, it is preferable that in glutinous rice flour, table sugar and pure
Before water mixing, 50 DEG C~85 DEG C pure water and table sugar are first mixed into syrup solution, to ensure maltose and glutinous rice flour
Quick uniform dissolving, then glutinous rice flour is poured into syrup solution and is stirred evenly.
As the further explanation to preparation method of the present invention, it is preferable that the dispensing is immersed in 30-45
In DEG C hot water, is pulled out after 10~30 minutes and carry out smashing mashing.
As the further explanation to preparation method of the present invention, it is preferable that the dispensing be selected from by shelled peanut,
The group that juglandis,semen, shelled melon seed, dried longan pulp, article dongguashan, Semen Nelumbinis, shredded coconut meat, "Hami" melon, strawberry, orange, pineapple form.
As the further explanation to preparation method of the present invention, it is preferable that the lactic acid bacteria fermenting agent, which is selected from, to be protected
Add one or more in Leah lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus paracasei.
As the further explanation to preparation method of the present invention, it is preferable that in step 3), proofing temperature is
36-42℃。
It is the glutinous rice Tian Cakes sweet mouthfeels processed using method for fermenting lactic acid bacteria of the present invention, soft, and by preparation at
Product glutinous rice Tian Cakes progress is quick-frozen, packs, is fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste and battalion
It supports.
Specific implementation mode
It is detailed in conjunction with appended preferred embodiment in order to further appreciate that structure, feature and the other purposes of the present invention
It is carefully described as follows, the present embodiment is only used to illustrate the technical scheme of the present invention, and the non-limiting present invention.
Embodiment 1
600g pure water after heating is mixed into syrup solution with 800g maltose, 500g glutinous rice flours are poured into
It in syrup solution and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.Preferably,
Before the mixing of glutinous rice flour, table sugar and pure water, 50 DEG C of pure water and table sugar are first mixed into syrup solution, to protect
The Quick uniform dissolving of maltose and glutinous rice flour is demonstrate,proved, then glutinous rice flour is poured into syrup solution and stirred evenly.
Prepare dispensing：Shelled peanut, juglandis,semen, shelled melon seed are mixed, is then immersed in 45 DEG C of hot water, is dragged for after 30 minutes
Go out and with pure water with 1:5 mixing are beaten, and homogeneous micronization is carried out at 15MPa after detaching screenings, to obtain matching slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while bulgarian milk is added
Bacillus (lactobacillus bulgaricus is purchased from Henan He Tian food additives Co., Ltd), glutinous paste is rubbed to molding batter, and
Lactobacillus bulgaricus uniformly dispersing, carries out provocation at a temperature of batter is placed on 45 DEG C, proofing period is 8 hours.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 80 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -30 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -1 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
It is the glutinous rice Tian Cakes sweet mouthfeels processed using method for fermenting lactic acid bacteria of the present invention, soft, due in glutinous paste
Maltose is added, maltose is compared to brown sugar and white granulated sugar sugariness is low, is more suitable for children and the elderly uses, and will system
Standby finished product glutinous rice Tian Cakes progress is quick-frozen, packs, is fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste
And nutrition.
Embodiment 2
600g pure water after heating is mixed into syrup solution with 800g brown sugar, it is molten that glutinous rice flour is poured into syrup
It in liquid and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.Preferably, in glutinous rice
Before powder, table sugar and pure water mixing, 70 DEG C of pure water and table sugar are first mixed into syrup solution, to ensure malt
The Quick uniform of sugar and glutinous rice flour dissolves, then glutinous rice flour is poured into syrup solution and stirred evenly.
Prepare dispensing：Dried longan pulp, article dongguashan, Semen Nelumbinis, shredded coconut meat are mixed；Then it is immersed in 40 DEG C of hot water, 20 minutes
After pull out and with pure water with 1:2 mixing are beaten, and homogeneous micronization are carried out at 25MPa after detaching screenings, to obtain dispensing
Slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while streptococcus thermophilus is added
(streptococcus thermophilus is purchased from Henan He Tian food additives Co., Ltd), glutinous paste is rubbed to molding batter, and thermophilus
Bacterium uniformly dispersing, carries out provocation at a temperature of batter is placed on 40 DEG C, proofing period is 7.5 hours.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 85 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -35 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -5 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
The soft perfume (or spice) of glutinous rice Tian Cakes chewy in taste processed using method for fermenting lactic acid bacteria of the present invention, refrigerant tasty and refreshing, profit and
It not gluing tooth, and the finished product glutinous rice Tian Cakes of preparation is subjected to quick-frozen, packaging, fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time,
And it can guarantee its taste and nutrition.
Embodiment 3
600g pure water after heating is mixed into syrup solution with 800g white granulated sugars, 500g glutinous rice flours are poured into
It in syrup solution and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.Preferably,
Before the mixing of glutinous rice flour, table sugar and pure water, 85 DEG C of pure water and table sugar are first mixed into syrup solution, to protect
The Quick uniform dissolving of maltose and glutinous rice flour is demonstrate,proved, then glutinous rice flour is poured into syrup solution and stirred evenly.
Prepare dispensing："Hami" melon, strawberry, orange, pineapple are mixed, blanching 10 minutes in 30 DEG C of water are then immersed in,
It takes out and uses blender crushing and beating, homogeneous micronization is carried out at 35MPa after detaching residue, to obtain matching slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while lactobacillus acidophilus is added
(lactobacillus acidophilus is purchased from the Xi'an bio tech ltd Ze Bang), glutinous paste is rubbed to molding batter, and lactobacillus acidophilus
Uniformly dispersing, carries out provocation at a temperature of batter is placed on 30 DEG C, proofing period is 7 hours.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 90 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -40 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -3 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
It processes to obtain glutinous rice Tian Cakes mouthfeels with fruit aroma using method for fermenting lactic acid bacteria of the present invention, can also add
Jam made of other fruit more meets the taste of children, and the finished product glutinous rice Tian Cakes of preparation are carried out quick-frozen, packaging, are protected
It is fresh so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste and nutrition.
Embodiment 4
600g pure water after heating is mixed into syrup solution with 800g maltose, 500g glutinous rice flours are poured into
It in syrup solution and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.Preferably,
Before the mixing of glutinous rice flour, table sugar and pure water, 50 DEG C of pure water and table sugar are first mixed into syrup solution, to protect
The Quick uniform dissolving of maltose and glutinous rice flour is demonstrate,proved, then glutinous rice flour is poured into syrup solution and stirred evenly.
Prepare dispensing：Shelled peanut, dried longan pulp and orange are mixed；Then it is immersed in 35 DEG C of hot water, is pulled out after 15 minutes
And with pure water with 1:2 mixing are beaten, and homogeneous micronization is carried out at 30MPa after detaching screenings, to obtain matching slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while bifidobacterium lactis is added
(bifidobacterium lactis is purchased from Henan He Tian food additives Co., Ltd), glutinous paste is rubbed to molding batter, and newborn bifid bar
Bacterium uniformly dispersing, carries out provocation at a temperature of batter is placed on 35 DEG C, proofing period is 7.2 hours.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 82 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -32 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -2 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
Process to obtain that glutinous rice Tian Cakes cool tastes are tasty and refreshing using method for fermenting lactic acid bacteria of the present invention, with moistening lung for removing phlegm
Effect, and the finished product glutinous rice Tian Cakes of preparation are subjected to quick-frozen, packaging, fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and
It can guarantee its taste and nutrition.
Embodiment 5
600g pure water after heating is mixed into syrup solution with 800g white granulated sugars, 500g glutinous rice flours are poured into
It in syrup solution and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.It is pure
The temperature of water is heated to 85 DEG C, to ensure that the Quick uniform of white granulated sugar and glutinous rice flour dissolves.
Prepare dispensing：Juglandis,semen, shredded coconut meat and strawberry are mixed；Then it is immersed in 35 DEG C of hot water, pulls out after twenty minutes simultaneously
With pure water with 1:3 mixing are beaten, and homogeneous micronization is carried out at 25MPa after detaching screenings, to obtain matching slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while secondary cheese breast bar is added
Bacterium (Lactobacillus paracasei is purchased from Qingzhou City sunflower bio tech ltd), glutinous paste is rubbed to molding batter, and secondary
Lactobacillus casei uniformly dispersing, carries out provocation at a temperature of batter is placed on 30 DEG C, proofing period is 7.8 hours.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 87 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -38 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -4 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
It processes to obtain that be put into glutinous rice Tian Cakes quality tender soft, dry without splitting using method for fermenting lactic acid bacteria of the present invention, there is profit
Lung, the effect of strengthening the spleen and stomach, lactic acid bacteria fermenting agent is added to Lactobacillus paracasei simultaneously, keeps glutinous rice sweet tea Cakes more easy to digest, and will
The finished product glutinous rice Tian Cakes of preparation carry out quick-frozen, packaging, fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste
Road and nutrition.
Embodiment 6
600g pure water after heating is mixed into syrup solution with 800g maltose, 500g glutinous rice flours are poured into
It in syrup solution and stirs evenly, then is cooled to room temperature, 50g edible oils are added and stir evenly, to obtain glutinous paste.It is pure
The temperature of water is heated to 50 DEG C, to ensure that the Quick uniform of maltose and glutinous rice flour dissolves.
Prepare dispensing：Shelled melon seed, article dongguashan and "Hami" melon are mixed；Then it is immersed in 40 DEG C of hot water, 10 points
It is pulled out after clock and with pure water with 1:3 mixing are beaten, and homogeneous micronization are carried out at 30MPa after detaching screenings, to be matched
Slurry.
It is poured into glutinous paste with slurry, is stirred evenly, glutinous rice flour is added and carries out knead dough, while bulgarian milk is added
Bacillus, streptococcus thermophilus and Lactobacillus paracasei rub glutinous paste to molding batter, and lactobacillus bulgaricus, thermophilic chain
Coccus and Lactobacillus paracasei uniformly dispersing, carry out provocation at a temperature of batter is placed on 35 DEG C, proofing period is 7.4 small
When.
The batter of provocation is put into digesting apparatus, boiling 20 minutes, then is cooled to room temperature at a temperature of 84 DEG C,
Obtain glutinous rice sweet tea Cakes.
Glutinous rice Tian Cakes are placed in -34 DEG C of frozen storehouse and carry out fast frozen, and generate band by ice crystal in 30 minutes to make
The central temperature of glutinous rice Tian Cakes from -2 DEG C reach quick-frozen after -18 DEG C.
Finally quick-frozen glutinous rice Tian Cakes are packed, are deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
Glutinous rice Tian Cakes are processed using method for fermenting lactic acid bacteria of the present invention, lactic acid bacteria fermenting agent is added to Bulgaria simultaneously
Lactobacillus, streptococcus thermophilus and Lactobacillus paracasei reduce fermentation temperature, and fermentation condition more easily reachs, while adding melon
Sub- benevolence, article dongguashan and "Hami" melon, sweet tea glues agreeable to the taste in mouthfeel, has effects that tonify deficiency benefit health, clearing and antitussive, and by preparation at
Product glutinous rice Tian Cakes progress is quick-frozen, packs, is fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and can guarantee its taste and battalion
It supports.
In conclusion the glutinous rice Tian Cakes of the method processing and fabricating using example 1-6, with glutinous rice product available on the market
It is compared as a control group, carries out edible performance test, result is recorded as shown in the table：
By comparing as can be seen that using the present invention method by the finished product glutinous rice Tian Cakes of preparation carry out it is quick-frozen, pack,
It is fresh-keeping so that glutinous rice Tian Cakes can be preserved for a long time, and the shelf-life than glutinous rice product available on the market increases 70-100 days,
And it can guarantee that its taste and nutrition, the present invention nutritionally have than glutinous rice product available on the market using lactobacillus-fermented
Increase 35%-60%.
It is to be understood that foregoing invention content and specific implementation mode are intended to prove technical solution provided by the present invention
Practical application, should not be construed as limiting the scope of the present invention.Spirit and original of the those skilled in the art in the present invention
In reason, when can various modifications may be made, equivalent replacement or improvement.Protection scope of the present invention is subject to the appended claims.
Claims (10)
1. a kind of fermentation glutinous rice Tian Cakes, which is characterized in that in parts by weight, the fermentation glutinous rice Tian Cakes include following component：
50 parts of glutinous rice flour, 80 parts of table sugar, 5 parts of edible oil, 0.05 part of lactic acid bacteria fermenting agent, 60 parts of pure water.
2. fermentation glutinous rice Tian Cakes as described in claim 1, which is characterized in that the lactic acid bacteria fermenting agent is selected from bulgarian milk
It is one or more in bacillus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus paracasei.
3. fermentation glutinous rice Tian Cakes as described in claim 1, which is characterized in that the table sugar is selected from brown sugar, maltose, white sand
At least one of sugar.
4. the fermentation glutinous rice Tian Cakes as described in claims 1 to 3 is any, which is characterized in that further include 10 parts~20 parts of dispensing, institute
State dispensing be selected from by shelled peanut, juglandis,semen, shelled melon seed, dried longan pulp, article dongguashan, Semen Nelumbinis, shredded coconut meat, "Hami" melon, strawberry, orange,
The group of pineapple composition.
5. the preparation side of fermentation glutinous rice Tian Cakes using method for fermenting lactic acid bacteria processing as described in Claims 1 to 4 is any a kind of
Method, which is characterized in that the preparation method comprises the following steps：
1) glutinous rice flour, table sugar and pure water are mixed according to a ratio, to obtain glutinous paste；
2) dispensing after impregnating in dispensing soaking water, will be taken out and carries out smashing mashing, to obtain matching slurry, then described will match slurry
It is added in the glutinous paste and stirs evenly；
3) lactic acid bacteria fermenting agent is added, to obtain molding batter, and carries out provocation, proofing period at a temperature of 30-45 DEG C
It it is 7-8 hours, to obtain the batter of provocation；
4) batter of provocation is put into digesting apparatus, the boiling 20 minutes at a temperature of 80 DEG C -90 DEG C, is subsequently cooled to often
Temperature is to get to glutinous rice Tian Cakes；
5) glutinous rice Tian Cakes are placed in -30 DEG C~-40 DEG C of frozen storehouse and carry out fast frozen, and generated by ice crystal in 30 minutes
Band make the central temperature of glutinous rice Tian Cakes from -1 DEG C~-5 DEG C reach quick-frozen after -18 DEG C；And
6) finally quick-frozen glutinous rice Tian Cakes are packed, is deposited in fresh-keeping in -18 DEG C of temperature frozen storehouse below.
6. preparation method as claimed in claim 5, which is characterized in that before the mixing of glutinous rice flour, table sugar and pure water, first will
50 DEG C~85 DEG C pure water are mixed into syrup solution with table sugar, and the Quick uniform to ensure maltose and glutinous rice flour is molten
Solution, then glutinous rice flour is poured into syrup solution and stirred evenly.
7. preparation method as claimed in claim 5, which is characterized in that the dispensing is immersed in 30-45 DEG C of hot water, 10~
It is pulled out after 30 minutes and carries out smashing mashing.
8. preparation method as claimed in claim 5, which is characterized in that the dispensing is selected from by shelled peanut, juglandis,semen, melon seeds
The group that benevolence, dried longan pulp, article dongguashan, Semen Nelumbinis, shredded coconut meat, "Hami" melon, strawberry, orange, pineapple form.
9. preparation method as claimed in claim 5, which is characterized in that the lactic acid bacteria fermenting agent is selected from bulgarian milk bar
It is one or more in bacterium, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus paracasei.
10. preparation method as claimed in claim 5, which is characterized in that in step 3), proofing temperature is 36-42 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810378765.7A CN108634189A (en) | 2018-04-25 | 2018-04-25 | A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810378765.7A CN108634189A (en) | 2018-04-25 | 2018-04-25 | A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108634189A true CN108634189A (en) | 2018-10-12 |
Family
ID=63747541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810378765.7A Pending CN108634189A (en) | 2018-04-25 | 2018-04-25 | A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108634189A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006149A (en) * | 2020-09-10 | 2020-12-01 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983064A (en) * | 2017-03-31 | 2017-07-28 | 三只松鼠股份有限公司 | A kind of glutinous rice cakes and preparation method thereof |
| CN107439926A (en) * | 2017-08-10 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes to moisten the lung and relieve the cough and preparation method thereof |
| CN107865305A (en) * | 2016-09-26 | 2018-04-03 | 海口惟斯康医药科技有限公司 | A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof |
-
2018
- 2018-04-25 CN CN201810378765.7A patent/CN108634189A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865305A (en) * | 2016-09-26 | 2018-04-03 | 海口惟斯康医药科技有限公司 | A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof |
| CN106983064A (en) * | 2017-03-31 | 2017-07-28 | 三只松鼠股份有限公司 | A kind of glutinous rice cakes and preparation method thereof |
| CN107439926A (en) * | 2017-08-10 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes to moisten the lung and relieve the cough and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张森镇主编: "《广东传统小吃制作大全 潮州小吃》", 28 February 2018, 暨南大学出版社 * |
| 董明盛 等主编: "《食品微生物学》", 30 September 2006, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006149A (en) * | 2020-09-10 | 2020-12-01 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
| CN112006149B (en) * | 2020-09-10 | 2022-07-12 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933535B (en) | Yoghourt containing cereal particles and fruit particles and production method thereof | |
| CN103609826B (en) | Yoghourt ice-cream and preparation method thereof | |
| WO2013010908A1 (en) | A cereal yogurt and preparation method thereof | |
| KR101340277B1 (en) | Fermented Rice Product Fermented by Lactic Acid Bacteria | |
| CN108013473A (en) | A kind of probiotics is freezed block and preparation method and the instant fruit cereal oatmeal and preparation method of block is freezed based on this | |
| CN113163797A (en) | Process for preparing fermented non-dairy frozen confections | |
| CN113287702A (en) | Bamboo shoot dietary fiber viable bacteria beverage and preparation method thereof | |
| CN107198222A (en) | A kind of preparation method of the special sweet potato noodles of spicy soup | |
| CN102845583A (en) | Preparation method of fermented black rice ice cream | |
| CN107223710A (en) | A kind of purple sweet potato yoghourt and preparation method thereof | |
| CN110574784A (en) | Puffed cereal yoghourt and preparation method thereof | |
| CN108208170A (en) | Vacuum freeze drying acidified milk block and preparation method thereof | |
| CN108634189A (en) | A kind of fermentation glutinous rice Tian Cakes and the preparation method using method for fermenting lactic acid bacteria processing and fermentation glutinous rice Tian Cakes | |
| CN109393024A (en) | A kind of flavored fermented milk and preparation method thereof containing butter fruit | |
| KR102124781B1 (en) | Manufacturing method macaron using barley shoot and macaron using barley shoot manufactured by the same | |
| CN101642166A (en) | Method for preparing fermented glutinous rice yoghurt | |
| CN106689364A (en) | Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof | |
| KR20030022942A (en) | A process for preparing the liquefied vegetable fermented milk and powdered fermented milk | |
| CN104982811A (en) | Quick-frozen cereal steamed bread and preparation method thereof | |
| CN110604178B (en) | Infant yogurt dissolving bean and preparation process thereof | |
| CN101664060B (en) | Yoghurt containing beta vulgaris particles and production method thereof | |
| CN107960522A (en) | A kind of dietary fiber yoghourt ice cream | |
| CN103393119B (en) | Grain fruit yoghurt and preparation method thereof | |
| WO2022205857A1 (en) | Preparation method for fermented jackfruit seed beverage | |
| KR102396235B1 (en) | Manufacturing method of greek yogurt using rhynchosia nulubilis |
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 |
Application publication date: 20181012 |
|
| RJ01 | Rejection of invention patent application after publication |