CN108740686A - 一种铁皮石斛保健蛋糕及其制备方法 - Google Patents
一种铁皮石斛保健蛋糕及其制备方法 Download PDFInfo
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- CN108740686A CN108740686A CN201810546768.7A CN201810546768A CN108740686A CN 108740686 A CN108740686 A CN 108740686A CN 201810546768 A CN201810546768 A CN 201810546768A CN 108740686 A CN108740686 A CN 108740686A
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- parts
- powder
- dendrobium candidum
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- cake
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Classifications
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Abstract
本发明公开了一种铁皮石斛保健蛋糕及其制备方法，所述的铁皮石斛保健蛋糕，包括以下原料:中药渣粉、玉米粉、豆粕、竹笋渣、乳酸菌、芽孢杆菌、酵母菌、丁酸梭菌、淀粉酶、糖化酶、防霉助剂、防潮助剂、诱食剂、蒙脱石、糖蜜、亚麻籽，所述铁皮石斛保健蛋糕是发酵、过滤浓缩脱水，造粒后制成的。本发明的铁皮石斛保健蛋糕营养丰富，可促进动物进食，具有优异的防霉防潮性能，保质期长。
Description
【技术领域】
本发明属于蛋糕的制备技术领域，具体涉及一种铁皮石斛保健蛋糕及其制备方法。
【背景技术】
铁皮石斛，茎直立，圆柱形，长9-35厘米，粗2-4毫米，不分枝，具多节；叶二列，纸质，长圆状披针形，边缘和中肋常带淡紫色。总状花序常从落了叶的老茎上部发出，具2-3朵花；花苞片干膜质，浅白色，卵形，长5-7毫米，萼片和花瓣黄绿色，近相似，长圆状披针形，唇瓣白色，基部具1个绿色或黄色的胼胝体，卵状披针形，比萼片稍短，中部反折。蕊柱黄绿色，长约3毫米，先端两侧各具1个紫点；药帽白色，长卵状三角形，长约2.3毫米，顶端近锐尖并且2裂。花期3-6月。
中国专利申请文献“一种铁皮石斛叶蛋糕及其生产方法(申请公布号:CN105851139A)”公开了一种铁皮石斛叶蛋糕及其制备方法，属于食品加工技术领域，通过对铁皮石斛叶进行综合利用，开发出铁皮石斛叶蛋糕新产品，该蛋糕以鸡蛋、糯米、铁皮石斛叶、低筋小麦面粉为主要原料，以白糖、木糖醇为辅料，添加纳米纤维、聚赖氨酸等制成低糖高纤维铁皮石斛叶蛋糕，可作为中老年的保健食品，但是该保健蛋糕的防霉性差，营养物质单一，口感甜度太高，无法满足实际食用时的需求，故此亟需开发一种铁皮石斛保健蛋糕及其制备方法来解决现有技术中的问题。
【发明内容】
本发明提供一种铁皮石斛保健蛋糕及其制备方法，以解决在中国专利申请文献“一种铁皮石斛叶蛋糕及其生产方法(申请公布号:CN105851139A)”公开的铁皮石斛保健蛋糕保质期短，口感差的问题。
为解决以上技术问题，本发明采用以下技术方案:
一种铁皮石斛保健蛋糕，包括以下原料：鸡蛋、铁皮石斛粉、微米糯米粉、低筋小麦面粉、白糖、木糖醇、纳米纤维、聚赖氨酸、食盐、色拉油、乳化蛋糕油、螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石；
所述防霉助剂，以重量份为单位，包括以下原料：聚乳酸15-25份、甘薯淀粉4-8份、羟丙基纤维素3-6份、茶皂素2-5份、壳寡糖1-4份、壳聚糖3-6份、海藻酸钠2-6份、脱壳素1-4份、大豆卵磷脂3-6份、聚乙二醇2-8份、羟基乙酸1-5份、阿拉伯木聚糖4-8份、透明质酸3-9份；
所述螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石的重量比为(10-20):(8-12):(6-8):(1-3):(3-5):(7-12)。
进一步的，所述螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石的重量比为15.6:10.6:7.4:2.6:4.2:9.8。
进一步的，以重量份为单位，包括以下原料:鸡蛋12-16份、铁皮石斛粉15-35份、微米糯米粉30-50份、低筋小麦面粉5-10份、白糖8-12份、木糖醇15-25份、纳米纤维4-6份、聚赖氨酸0.06-0.08份、食盐0.1-0.5份、色拉油4-8份、乳化蛋糕油2-6份、螺旋藻粉10-20份、秋葵粉8-12份、鱼皮水解胶原蛋白6-8份、高活性干酵母1-3份、防霉助剂3-5份、蒙脱石7-12份。
进一步的，所述防霉助剂按如下工艺进行制备：将聚乳酸、甘薯淀粉、羟丙基纤维素、茶皂素、壳寡糖、壳聚糖、海藻酸钠、脱壳素和大豆卵磷脂混合均匀，于350-650r/min转速搅拌20-30min，接着于-30～-50℃冷冻干燥机中干燥20-40min，接着加入聚乙二醇和羟基乙酸混合均匀，于4500-5500r/min转速搅拌10-20min，然后加入阿拉伯木聚糖和透明质酸混合均匀，升温至70-80℃保温10-20min，然后于8500-12000r/min转速离心收集，水洗后冷冻干燥得到防霉助剂。
本发明还提供一种铁皮石斛保健蛋糕的制备方法，包括以下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过100-200目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于30-40℃发酵10-20d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打15-25min，然后加入物料b继续高速搅打30-40min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为30-40min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
进一步的，S2中，高速搅拌的转速为1500-2500r/min。
进一步的，S3中，二次杀菌的温度为110-120，二次杀菌的时间为1-2h。
本发明具有以下有益效果:
螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂和蒙脱石在铁皮石斛保健蛋糕的制备中起到了协同作用，协同提高了铁皮石斛保健蛋糕的保质期，优化了口感，这可能是:
1)竹笋渣含有丰富的膳食纤维，维生素含量丰富，其中的黄酮类、植物甾醇、多糖、酚酸等物质含有丰富的抗氧化功能，作为铁皮石斛保健蛋糕补强体系的主料，不仅在营养上对铁皮石斛保健蛋糕进行了补强，且抗氧化功能也一定程度上解决了铁皮石斛保健蛋糕本身易氧化变质的问题，延长了铁皮石斛保健蛋糕的保质期。
2)防霉助剂通过将聚乳酸、甘薯淀粉、羟丙基纤维素、茶皂素、壳聚糖和凹凸棒石粉混合均匀，于氮气气氛下，升温保温，沉淀，抽滤，真空干燥，冷却至室温，然后加入聚乙二醇和羟基乙酸混合均匀，于氮气气氛下升温，沉淀，抽滤，真空干燥，冷却至室温得到，利用了聚乳酸、甘薯淀粉、羟丙基纤维素、茶皂素、表面含有丰富的羟基，且生物相容性好，可降解，且具有多孔性。壳聚糖在弱酸溶剂中易于溶解，溶解后的溶液中含有氨基(NH2+)，这些氨基通过结合负电子，氨基结合负离子后与细菌结合，使细菌产生结构的改变或能量的转移，导致细菌死亡，从而实现抑制细菌的作用，且壳聚糖和凹凸棒石粉作为填料，以其特有的物理性能，能促进动物机体的新陈代谢，同时还具有优良的吸附性，能有效地吸除动物的大肠肝菌、肠道毒素，起到防疫治病、除虫杀菌的作用，并提供人体生长必要的微量元素。利用壳聚糖、甘薯淀粉、羟丙基纤维素和茶皂素作为杀菌除霉的主要原料，在聚乳酸和凹凸棒石粉的吸附作用下，作为防霉助剂运用到该铁皮石斛保健蛋糕的制备中，有效提高了该铁皮石斛保健蛋糕的防霉性能，延长了铁皮石斛保健蛋糕的保质期。
3)蒙脱石作为补强体系的吸附料以及脱霉剂，其选择性的吸附含有负电磷脂和磷壁酸的细菌，利用端面富集的正电荷吸附肠道病毒，固定清除细菌代谢产物达到防治腹泻的目的；并利用其良好的胶凝性，覆盖消化道粘膜，在肠道粘膜形成保护层起到保护和修复胃肠道的作用；同时能够脱除霉菌毒素，解除霉菌毒素引起的免疫抑制，增强动物的免疫力。而作为强吸附剂又能在补强体系中为其他助剂提供吸附位点，作用于铁皮石斛保健蛋糕配方中，提高铁皮石斛保健蛋糕的防霉性能，延长蛋糕的保质期。
【具体实施方式】
为便于更好地理解本发明，通过以下实例加以说明，这些实例属于本发明的保护范围，但不限制本发明的保护范围。
在实施例中，所述的铁皮石斛保健蛋糕，以重量份为单位，包括以下原料:鸡蛋12-16份、铁皮石斛粉15-35份、微米糯米粉30-50份、低筋小麦面粉5-10份、白糖8-12份、木糖醇15-25份、纳米纤维4-6份、聚赖氨酸0.06-0.08份、食盐0.1-0.5份、色拉油4-8份、乳化蛋糕油2-6份、螺旋藻粉10-20份、秋葵粉8-12份、鱼皮水解胶原蛋白6-8份、高活性干酵母1-3份、防霉助剂3-5份、蒙脱石7-12份。
所述防霉助剂按如下工艺进行制备：按重量份将15-25份聚乳酸、4-8份甘薯淀粉、3-6份羟丙基纤维素、2-5份茶皂素、1-4份壳寡糖、3-6份壳聚糖、2-6份海藻酸钠、1-4份脱壳素和3-6份大豆卵磷脂混合均匀，于350-650r/min转速搅拌20-30min，接着于-30～-50℃冷冻干燥机中干燥20-40min，接着加入2-8份聚乙二醇和1-5份羟基乙酸混合均匀，于4500-5500r/min转速搅拌10-20min，然后加入4-8份阿拉伯木聚糖和3-9份透明质酸混合均匀，升温至70-80℃保温10-20min，然后于8500-12000r/min转速离心收集，水洗后冷冻干燥得到防霉助剂
所述的铁皮石斛保健蛋糕的制备方法，包括如下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过100-200目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于30-40℃发酵10-20d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打15-25min，然后加入物料b继续以1500-2500r/min转速高速搅打30-40min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为30-40min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，二次杀菌的温度为110-120，二次杀菌的时间为1-2h，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
下面通过更具体实施例对本发明进行说明。
实施例1
一种铁皮石斛保健蛋糕，以重量份为单位，包括以下原料:鸡蛋14份、铁皮石斛粉30份、微米糯米粉40份、低筋小麦面粉7.5份、白糖10份、木糖醇20份、纳米纤维5份、聚赖氨酸0.07份、食盐0.3份、色拉油6份、乳化蛋糕油4份、螺旋藻粉15份、秋葵粉10份、鱼皮水解胶原蛋白7份、高活性干酵母2份、防霉助剂4份、蒙脱石8.9份。
所述防霉助剂按如下工艺进行制备：按重量份将20份聚乳酸、6份甘薯淀粉、4.5份羟丙基纤维素、3.5份茶皂素、2.5份壳寡糖、4.5份壳聚糖、4份海藻酸钠、2.5份脱壳素和4.5份大豆卵磷脂混合均匀，于550r/min转速搅拌25min，接着于-40℃冷冻干燥机中干燥30min，接着加入5份聚乙二醇和3份羟基乙酸混合均匀，于5000r/min转速搅拌15min，然后加入6份阿拉伯木聚糖和6份透明质酸混合均匀，升温至75℃保温15min，然后于9500r/min转速离心收集，水洗后冷冻干燥得到防霉助剂
所述的铁皮石斛保健蛋糕的制备方法，包括如下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过150目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于35℃发酵15d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打20min，然后加入物料b继续以2000r/min转速高速搅打35min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为35min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，二次杀菌的温度为115，二次杀菌的时间为1.5h，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
实施例2
一种铁皮石斛保健蛋糕，以重量份为单位，包括以下原料:鸡蛋12份、铁皮石斛粉35份、微米糯米粉30份、低筋小麦面粉10份、白糖8份、木糖醇25份、纳米纤维4份、聚赖氨酸0.08份、食盐0.1份、色拉油8份、乳化蛋糕油2份、螺旋藻粉20份、秋葵粉8份、鱼皮水解胶原蛋白8份、高活性干酵母1份、防霉助剂5份、蒙脱石7份。
所述防霉助剂按如下工艺进行制备：按重量份将15份聚乳酸、8份甘薯淀粉、3份羟丙基纤维素、5份茶皂素、1份壳寡糖、6份壳聚糖、2份海藻酸钠、4份脱壳素和3份大豆卵磷脂混合均匀，于650r/min转速搅拌20min，接着于-50℃冷冻干燥机中干燥20min，接着加入8份聚乙二醇和1份羟基乙酸混合均匀，于5500r/min转速搅拌10min，然后加入8份阿拉伯木聚糖和3份透明质酸混合均匀，升温至80℃保温10min，然后于12000r/min转速离心收集，水洗后冷冻干燥得到防霉助剂
所述的铁皮石斛保健蛋糕的制备方法，包括如下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过100目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于40℃发酵10d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打25min，然后加入物料b继续以1500r/min转速高速搅打40min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为30min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，二次杀菌的温度为120，二次杀菌的时间为1h，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
实施例3
一种铁皮石斛保健蛋糕，以重量份为单位，包括以下原料:鸡蛋16份、铁皮石斛粉15份、微米糯米粉50份、低筋小麦面粉5份、白糖12份、木糖醇15份、纳米纤维6份、聚赖氨酸0.06份、食盐0.5份、色拉油4份、乳化蛋糕油6份、螺旋藻粉10份、秋葵粉12份、鱼皮水解胶原蛋白6份、高活性干酵母3份、防霉助剂3份、蒙脱石12份。
所述防霉助剂按如下工艺进行制备：按重量份将25份聚乳酸、4份甘薯淀粉、6份羟丙基纤维素、2份茶皂素、4份壳寡糖、3份壳聚糖、6份海藻酸钠、1份脱壳素和6份大豆卵磷脂混合均匀，于350r/min转速搅拌30min，接着于-30℃冷冻干燥机中干燥40min，接着加入2份聚乙二醇和5份羟基乙酸混合均匀，于4500r/min转速搅拌20min，然后加入4份阿拉伯木聚糖和9份透明质酸混合均匀，升温至70℃保温20min，然后于8500r/min转速离心收集，水洗后冷冻干燥得到防霉助剂。
所述的铁皮石斛保健蛋糕的制备方法，包括如下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过200目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于30℃发酵20d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打15min，然后加入物料b继续以2500r/min转速高速搅打30min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为40min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，二次杀菌的温度为110，二次杀菌的时间为2h，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
以上内容不能认定本发明具体实施只局限于这些说明，对于本发明所属技术领域的普通技术人员来说，在不脱离本发明构思前提下，还可以做出若干简单推演或替换，都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (7)
1.一种铁皮石斛保健蛋糕，其特征在于，包括以下原料：鸡蛋、铁皮石斛粉、微米糯米粉、低筋小麦面粉、白糖、木糖醇、纳米纤维、聚赖氨酸、食盐、色拉油、乳化蛋糕油、螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石；
所述防霉助剂，以重量份为单位，包括以下原料：聚乳酸15-25份、甘薯淀粉4-8份、羟丙基纤维素3-6份、茶皂素2-5份、壳寡糖1-4份、壳聚糖3-6份、海藻酸钠2-6份、脱壳素1-4份、大豆卵磷脂3-6份、聚乙二醇2-8份、羟基乙酸1-5份、阿拉伯木聚糖4-8份、透明质酸3-9份；
所述螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石的重量比为(10-20):(8-12):(6-8):(1-3):(3-5):(7-12)。
2.根据权利要求1所述的铁皮石斛保健蛋糕，其特征在于，所述螺旋藻粉、秋葵粉、鱼皮水解胶原蛋白、高活性干酵母、防霉助剂、蒙脱石的重量比为15.6:10.6:7.4:2.6:4.2:9.8。
3.根据权利要求1所述的铁皮石斛保健蛋糕，其特征在于，以重量份为单位，包括以下原料:鸡蛋12-16份、铁皮石斛粉15-35份、微米糯米粉30-50份、低筋小麦面粉5-10份、白糖8-12份、木糖醇15-25份、纳米纤维4-6份、聚赖氨酸0.06-0.08份、食盐0.1-0.5份、色拉油4-8份、乳化蛋糕油2-6份、螺旋藻粉10-20份、秋葵粉8-12份、鱼皮水解胶原蛋白6-8份、高活性干酵母1-3份、防霉助剂3-5份、蒙脱石7-12份。
4.根据权利要求1所述的铁皮石斛保健蛋糕，其特征在于，所述防霉助剂按如下工艺进行制备：将聚乳酸、甘薯淀粉、羟丙基纤维素、茶皂素、壳寡糖、壳聚糖、海藻酸钠、脱壳素和大豆卵磷脂混合均匀，于350-650r/min转速搅拌20-30min，接着于-30～-50℃冷冻干燥机中干燥20-40min，接着加入聚乙二醇和羟基乙酸混合均匀，于4500-5500r/min转速搅拌10-20min，然后加入阿拉伯木聚糖和透明质酸混合均匀，升温至70-80℃保温10-20min，然后于8500-12000r/min转速离心收集，水洗后冷冻干燥得到防霉助剂。
5.一种根据权利要求1-4任一项所述的铁皮石斛保健蛋糕的制备方法，其特征在于，包括以下步骤：
S1、将铁皮石斛粉、微米糯米粉、低筋小麦面粉、纳米纤维、聚赖氨酸、螺旋藻粉、秋葵粉和蒙脱石混合粉碎，然后过100-200目筛子后得物料a，向物料a中加入高活性干酵母混合均匀，于30-40℃发酵10-20d，冷却至室温得到物料b；
S2、将鸡蛋去壳与白糖、木糖醇、食盐、色拉油和乳化蛋糕油混合后放入多功能搅拌机中高速搅打15-25min，然后加入物料b继续高速搅打30-40min，搅拌成稳定的泡沫状待用，然后加入防霉助剂低速搅拌成均匀的面包糊；
S3、将S2得到的面包糊装入自动定量注模机中，然后于蒸汽箱中蒸熟，蒸汽的温度为100℃，蒸的时间为30-40min，蒸熟后送入无菌包装车间，进行真空冷却后包装，然后对包装后的面包进行二次杀菌，杀菌后冷却至室温得到铁皮石斛保健蛋糕。
6.根据权利要求5所述的铁皮石斛保健蛋糕的制备方法，其特征在于，S2中，高速搅拌的转速为1500-2500r/min。
7.根据权利要求5所述的铁皮石斛保健蛋糕的制备方法，其特征在于，S3中，二次杀菌的温度为110-120，二次杀菌的时间为1-2h。
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| CN109479936A (zh) * | 2018-11-27 | 2019-03-19 | 渤海大学 | 一种无麸质谷物蛋糕及其制备方法 |
| CN112244058A (zh) * | 2020-10-21 | 2021-01-22 | 杭州赛能医药科技有限公司 | 一种高蛋白铁皮石斛糕点及其制备方法 |
| CN112889883A (zh) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | 一种多肽谷物发酵面包的制备工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109479936A (zh) * | 2018-11-27 | 2019-03-19 | 渤海大学 | 一种无麸质谷物蛋糕及其制备方法 |
| CN112244058A (zh) * | 2020-10-21 | 2021-01-22 | 杭州赛能医药科技有限公司 | 一种高蛋白铁皮石斛糕点及其制备方法 |
| CN112889883A (zh) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | 一种多肽谷物发酵面包的制备工艺 |
| CN112889883B (zh) * | 2021-02-26 | 2022-04-29 | 安徽盼盼食品有限公司 | 一种多肽谷物发酵面包的制备工艺 |
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