CN108967482A - A kind of hypoglycemic cereal fruit-vegetable bread and preparation method thereof - Google Patents
A kind of hypoglycemic cereal fruit-vegetable bread and preparation method thereof Download PDFInfo
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- CN108967482A CN108967482A CN201810963655.7A CN201810963655A CN108967482A CN 108967482 A CN108967482 A CN 108967482A CN 201810963655 A CN201810963655 A CN 201810963655A CN 108967482 A CN108967482 A CN 108967482A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- 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
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Abstract
The invention discloses a kind of hypoglycemic cereal fruit-vegetable bread and preparation method thereof, material component is as follows: apple, pawpaw, carambola, fig, complex enzyme, scallion oil, buckwheat, semen sojae atricolor, cowpea, black rice, Semen Coicis, carrot, lotus rhizome, celery, flour, salt, microbial bacteria, egg, pure water, steps are as follows: 1) Fruit powder is made through enzymatic hydrolysis, drying, grinding in fruit；2) buckwheat, semen sojae atricolor, cowpea are added after scallion oil heating and carry out frying, cold water is added after mixing with black rice, Semen Coicis and is impregnated；3) carrot, lotus rhizome, celery is added, carries out boiling, the cereal Vegetable powder through drying, grinding system；4) by 1), 3) mix after flour, salt, microbial bacteria is added, egg, pure water are added after stirring and ferments；5) dough after fermentation is subjected to provocation；6) it can be prepared by after toasted.Bread prepared by the present invention, it is soft palatable, it is full of nutrition, there is good effect of lowering blood sugar, and method is simple, is readily produced.
Description
Technical field
The invention belongs to bread processing technique fields, and in particular to a kind of hypoglycemic cereal fruit-vegetable bread and its preparation side
Method.
Background technique
Bread is exactly using cereal crops such as rye, wheats as base stock, and first grinds add water, salt, yeast etc.
With face and dough blank is made, then heat manufactured food in a manner of drying, bake, steam, decoct etc. again.Hyperglycemia, which refers to, works as blood glucose value
It just will form hyperglycemia when level as defined in exceeding, one in " three high " that hyperglycemia can be also known as is high.Tradition drop
Blood glucose method mostly uses greatly Chinese medicine, Western medicine or combining method of chinese-western medicine, although significant effect, Long-term taking medicine has people
Certain side effect, and it is costly.Therefore, cereal, fruits and vegetables are subjected to deep processing, bread are prepared into, using the side of dietotherapy
Method reduces blood glucose, is not only safe from harm to human body, but also reduces treatment cost.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of hypoglycemic cereal fruit-vegetable bread and its preparation side are provided
Method.
The present invention is achieved by the following technical solutions:
A kind of hypoglycemic cereal fruit-vegetable bread, by weight component are as follows: 4-5 parts of apple, 3-4 parts of pawpaw, 4-5 parts of carambola, nothing
3-5 parts of flowers and fruits, 1-2 parts of complex enzyme, 1-2 parts of scallion oil, 3-4 parts of buckwheat, 4-5 parts of semen sojae atricolor, 3-4 parts of cowpea, 7-9 parts of black rice, Semen Coicis
6-8 parts, 3-4 parts of carrot, 2-3 parts of lotus rhizome, 3-4 parts of celery, 15-20 parts of flour, 1-2 parts of salt, 1-2 parts of microbial bacteria, egg
2-3 parts, 5-7 parts of pure water.
Preferably, a kind of hypoglycemic cereal fruit-vegetable bread, wherein complex enzyme is by cellulase and pectase according to 1:2
Weight ratio composition.
Preferably, a kind of hypoglycemic cereal fruit-vegetable bread, wherein microbial bacteria is by lactic acid bacteria and saccharomycete according to 1:1.5
Weight ratio composition.
Preferably, a kind of hypoglycemic cereal fruit-vegetable bread, wherein flour is by Strong flour and Self- raising flour according to 6:1
Weight ratio composition.
Preferably, a kind of preparation method of hypoglycemic cereal fruit-vegetable bread, the specific steps are as follows:
1) 4-5 parts of apple, 3-4 parts of pawpaw, 4-5 parts of carambola, 3-5 parts of fig are taken, pulp is chosen after cleaning and is beaten, then
It is added complex enzyme 1-2 parts, 32-35 DEG C is heated to, carries out enzymatic hydrolysis 1-2h, be then heated to 100-120 DEG C, isothermal holding 2-
3min is concentrated into the 1/3 of original volume after cooling, after drying grind into powder, crosses 50 meshes, prepares Fruit powder；
2) it takes 1-2 parts of scallion oil to pour into pot, adds 3-4 parts of buckwheat, 4-5 parts of semen sojae atricolor, 3-4 parts of cowpea after oily heat, be warming up to
80-90 DEG C, frying 4-6min then takes out material, pours into steamer, adds 7-9 parts of black rice, 6-8 parts of Semen Coicis, adds after mixing
Enter the cold water that 2-3 times is measured and carries out immersion 20-25min；
3) it after wait impregnate, first boils with high heat, then takes 3-4 parts of carrot, 2-3 parts of lotus rhizome, 3-4 parts of celery, dripped after cleaning
Solid carbon dioxide point, is poured into pot after chopping, is used mild fire instead and is continued infusion 30-40min, bored after pass is fiery to boil 10-15min, is concentrated after cooling
To the 1/3 of original volume, grind into powder, crosses 50 meshes, prepares cereal Vegetable powder after drying；
4) after mixing the cereal Vegetable powder in the Fruit powder and step 3) in step 1), 15-20 parts of flour, salt 1- are added
2 parts, 1-2 parts of microbial bacteria, are slowly stirred 3-5min, then add 2-3 parts of egg, 5-7 parts of pure water, quickly stirring to face
Group surface is smooth, stops stirring, then wraps dough with preservative film, be placed in 35-37 DEG C and carry out fermentation 1-2h；
5) dough after fermentation is divided into several equal parts, rubbing is placed in baking tray at spherical shape, then moves to fermentation room and wake up
Hair, temperature are 37-42 DEG C, relative humidity 82-85%, proofing period 40-45min；
6) after to provocation, baking tray is moved in oven, 200-230 DEG C is warming up to and carries out baking 10-13min, then cool down
To 150-170 DEG C, continues to toast 15-17min, can be prepared by bread after discharging.
Preferably, a kind of preparation method of hypoglycemic cereal fruit-vegetable bread, wherein in step 4), the revolving speed being slowly stirred is
20-30r/min, the revolving speed quickly stirred are 60-100r/min.
The present invention has the advantage that compared with prior art
1. hypoglycemic cereal fruit-vegetable bread prepared by the present invention, firstly, being digested after fruit is beaten, then at soak
Fruit powder is made through drying, grinding after reason, enzymatic hydrolysis can promote the degradation of pectin and cellulose in fruit, promote ingredient in fruit
Spilling, soak processing, the enzyme-deactivating in fruit can be made, avoid occur brown stain；Secondly, buckwheat is added after scallion oil is heated
Wheat, semen sojae atricolor, cowpea carry out frying, cereal can be made to soften, steamed after then mixing with black rice, Semen Coicis through cold water soak
It boils, material water swelling can be promoted, promote the release of ingredient in digestion process；Finally, being carried out after material is fermented, provocation
Baking, can be improved the mouthfeel of bread, so that bread is flexible, and anti-aging property is good, have fine volume shelf life.
2. hypoglycemic cereal fruit-vegetable bread prepared by the present invention, full of nutrition, fine and smooth soft, mouthfeel is soft flexible, and
And have effects that reduce blood glucose well.
Specific embodiment
Below with reference to specific implementation method, the present invention is described further.
Embodiment 1
A kind of hypoglycemic cereal fruit-vegetable bread, by weight component are as follows: 4 parts of apple, 3 parts of pawpaw, 4 parts of carambola, fig 3
Part, 1 part of complex enzyme, 1 part of scallion oil, 3 parts of buckwheat, 4 parts of semen sojae atricolor, 3 parts of cowpea, 7 parts of black rice, 6 parts of Semen Coicis, 3 parts of carrot, lotus rhizome 2
Part, 3 parts of celery, 15 parts of flour, 1 part of salt, 1 part of microbial bacteria, 2 parts of egg, 5 parts of pure water.
Preferably, wherein complex enzyme is made of according to the weight ratio of 1:2 cellulase and pectase.
Preferably, wherein microbial bacteria is made of according to the weight ratio of 1:1.5 lactic acid bacteria and saccharomycete.
Preferably, wherein flour is made of according to the weight ratio of 6:1 Strong flour and Self- raising flour.
A kind of preparation method of hypoglycemic cereal fruit-vegetable bread, the specific steps are as follows:
1) 4 parts of apple, 3 parts of pawpaw, 4 parts of carambola, 3 parts of fig are taken, pulp is chosen after cleaning and is beaten, is then added compound
1 part of enzyme, 32 DEG C are heated to, carries out enzymatic hydrolysis 1h, 100 DEG C, isothermal holding 2min is then heated to, is concentrated into original volume after cooling
1/3, grind into powder, crosses 50 meshes after drying, prepares Fruit powder；
2) it takes 1 part of scallion oil to pour into pot, adds 3 parts of buckwheat, 4 parts of semen sojae atricolor, 3 parts of cowpea after oily heat, be warming up to 80 DEG C, frying
4min then takes out material, pours into steamer, adds 7 parts of black rice, 6 parts of Semen Coicis, and the cold water that 2 times of amounts are added after mixing carries out
Impregnate 20min；
3) it after wait impregnate, first boils with high heat, then takes 3 parts of carrot, 2 parts of lotus rhizome, 3 parts of celery, drain the water after cleaning
Point, it is poured into pot after chopping, uses mild fire instead and continue infusion 30min, it is bored after pass is fiery to boil 10min, original volume is concentrated into after cooling
1/3, grind into powder, crosses 50 meshes, prepares cereal Vegetable powder after drying；
4) will after cereal Vegetable powder in the Fruit powder and step 3) in step 1) mixes, add 15 parts of flour, 1 part of salt,
1 part of microbial bacteria, it is slowly stirred 3min, then adds 2 parts of egg, 5 parts of pure water, quickly stirring is smooth to dough surface,
Stop stirring, then dough is wrapped with preservative film, 35 DEG C is placed in and carries out fermentation 1h；
5) dough after fermentation is divided into several equal parts, rubbing is placed in baking tray at spherical shape, then moves to fermentation room and wake up
Hair, temperature are 37 DEG C, relative humidity 82%, proofing period 40min；
6) after to provocation, baking tray is moved in oven, 200 DEG C is warming up to and carries out baking 10min, be then cooled to 150 DEG C,
Continue to toast 15min, can be prepared by bread after discharging.
Preferably, the revolving speed being slowly stirred is 20r/min wherein in step 4), the revolving speed quickly stirred is 60r/
min。
Embodiment 2
A kind of hypoglycemic cereal fruit-vegetable bread, by weight component are as follows: 4 parts of apple, 3 parts of pawpaw, 4 parts of carambola, fig 4
Part, 1 part of complex enzyme, 1 part of scallion oil, 3 parts of buckwheat, 4 parts of semen sojae atricolor, 3 parts of cowpea, 8 parts of black rice, 7 parts of Semen Coicis, 3 parts of carrot, lotus rhizome 2
Part, 3 parts of celery, 17 parts of flour, 1 part of salt, 1 part of microbial bacteria, 2 parts of egg, 6 parts of pure water.
Preferably, wherein complex enzyme is made of according to the weight ratio of 1:2 cellulase and pectase.
Preferably, wherein microbial bacteria is made of according to the weight ratio of 1:1.5 lactic acid bacteria and saccharomycete.
Preferably, wherein flour is made of according to the weight ratio of 6:1 Strong flour and Self- raising flour.
A kind of preparation method of hypoglycemic cereal fruit-vegetable bread, the specific steps are as follows:
1) 4 parts of apple, 3 parts of pawpaw, 4 parts of carambola, 4 parts of fig are taken, pulp is chosen after cleaning and is beaten, is then added compound
1 part of enzyme, 34 DEG C are heated to, carries out enzymatic hydrolysis 1.5h, 110 DEG C, isothermal holding 2min is then heated to, is concentrated into original volume after cooling
1/3, grind into powder after drying crosses 50 meshes, prepares Fruit powder；
2) it takes 1 part of scallion oil to pour into pot, adds 3 parts of buckwheat, 4 parts of semen sojae atricolor, 3 parts of cowpea after oily heat, be warming up to 85 DEG C, frying
5min then takes out material, pours into steamer, adds 8 parts of black rice, 7 parts of Semen Coicis, and the cold water that 2 times of amounts are added after mixing carries out
Impregnate 23min；
3) it after wait impregnate, first boils with high heat, then takes 3 parts of carrot, 2 parts of lotus rhizome, 3 parts of celery, drain the water after cleaning
Point, it is poured into pot after chopping, uses mild fire instead and continue infusion 35min, it is bored after pass is fiery to boil 12min, original volume is concentrated into after cooling
1/3, grind into powder, crosses 50 meshes, prepares cereal Vegetable powder after drying；
4) will after cereal Vegetable powder in the Fruit powder and step 3) in step 1) mixes, add 17 parts of flour, 1 part of salt,
1 part of microbial bacteria, it is slowly stirred 4min, then adds 2 parts of egg, 6 parts of pure water, quickly stirring is smooth to dough surface,
Stop stirring, then dough is wrapped with preservative film, 36 DEG C is placed in and carries out fermentation 1.5h；
5) dough after fermentation is divided into several equal parts, rubbing is placed in baking tray at spherical shape, then moves to fermentation room and wake up
Hair, temperature are 40 DEG C, relative humidity 83%, proofing period 42min；
6) after to provocation, baking tray is moved in oven, 210 DEG C is warming up to and carries out baking 12min, be then cooled to 160 DEG C,
Continue to toast 16min, can be prepared by bread after discharging.
Preferably, the revolving speed being slowly stirred is 25r/min wherein in step 4), the revolving speed quickly stirred is 80r/
min。
Embodiment 3
A kind of hypoglycemic cereal fruit-vegetable bread, by weight component are as follows: 5 parts of apple, 4 parts of pawpaw, 5 parts of carambola, fig 5
Part, 2 parts of complex enzyme, 2 parts of scallion oil, 4 parts of buckwheat, 5 parts of semen sojae atricolor, 4 parts of cowpea, 9 parts of black rice, 8 parts of Semen Coicis, 4 parts of carrot, lotus rhizome 3
Part, 4 parts of celery, 20 parts of flour, 2 parts of salt, 2 parts of microbial bacteria, 3 parts of egg, 7 parts of pure water.
Preferably, wherein complex enzyme is made of according to the weight ratio of 1:2 cellulase and pectase.
Preferably, wherein microbial bacteria is made of according to the weight ratio of 1:1.5 lactic acid bacteria and saccharomycete.
Preferably, wherein flour is made of according to the weight ratio of 6:1 Strong flour and Self- raising flour.
A kind of preparation method of hypoglycemic cereal fruit-vegetable bread, the specific steps are as follows:
1) 5 parts of apple, 4 parts of pawpaw, 5 parts of carambola, 5 parts of fig are taken, pulp is chosen after cleaning and is beaten, is then added compound
2 parts of enzyme, 35 DEG C are heated to, carries out enzymatic hydrolysis 2h, 120 DEG C, isothermal holding 3min is then heated to, is concentrated into original volume after cooling
1/3, grind into powder, crosses 50 meshes after drying, prepares Fruit powder；
2) it takes 2 parts of scallion oil to pour into pot, adds 4 parts of buckwheat, 5 parts of semen sojae atricolor, 4 parts of cowpea after oily heat, be warming up to 90 DEG C, frying
6min then takes out material, pours into steamer, adds 9 parts of black rice, 8 parts of Semen Coicis, and the cold water that 3 times of amounts are added after mixing carries out
Impregnate 25min；
3) it after wait impregnate, first boils with high heat, then takes 4 parts of carrot, 3 parts of lotus rhizome, 4 parts of celery, drain the water after cleaning
Point, it is poured into pot after chopping, uses mild fire instead and continue infusion 40min, it is bored after pass is fiery to boil 15min, original volume is concentrated into after cooling
1/3, grind into powder, crosses 50 meshes, prepares cereal Vegetable powder after drying；
4) will after cereal Vegetable powder in the Fruit powder and step 3) in step 1) mixes, add 20 parts of flour, 2 parts of salt,
2 parts of microbial bacteria, it is slowly stirred 5min, then adds 3 parts of egg, 7 parts of pure water, quickly stirring is smooth to dough surface,
Stop stirring, then dough is wrapped with preservative film, 37 DEG C is placed in and carries out fermentation 2h；
5) dough after fermentation is divided into several equal parts, rubbing is placed in baking tray at spherical shape, then moves to fermentation room and wake up
Hair, temperature are 42 DEG C, relative humidity 85%, proofing period 45min；
6) after to provocation, baking tray is moved in oven, 230 DEG C is warming up to and carries out baking 13min, be then cooled to 170 DEG C,
Continue to toast 17min, can be prepared by bread after discharging.
Preferably, the revolving speed being slowly stirred is 30r/min wherein in step 4), the revolving speed quickly stirred is 100r/
min。
Comparative example 1: pawpaw and fig in removal step 1), remaining is same as Example 1.
Comparative example 2: the frying in removal step 2, remaining is same as Example 1.
Comparative example 3: carrot and lotus rhizome in removal step 3), remaining is same as Example 1.
Comparative example 4: removal step 3) in it is bored boil, remaining is same as Example 1.
Control group: bread will be made through provocation, baking after flour and egg, salt mixed fermentation in control group.
Experimental example: to the bread mouthfeel, shelf life, blood glucose of embodiment 1-3, comparative example 1-4 and control group reduce situation into
Row statistics, as a result as shown in Table 1:
Table one
| Mouthfeel | Shelf life | Blood glucose reduces % | |
| Embodiment 1 | It is soft, full flexible | 6 | 92.1 |
| Embodiment 2 | It is soft, full flexible | 6 | 91.8 |
| Embodiment 3 | It is soft, full flexible | 6 | 91.9 |
| Comparative example 1 | It is soft, full flexible | 4 | 76.5 |
| Comparative example 2 | It is soft, full nonelastic | 3 | 75.3 |
| Comparative example 3 | It is soft, full flexible | 4 | 75.6 |
| Comparative example 4 | It is soft, full not good enough, flexible | 4 | 75.0 |
| Control group | It is soft, full not good enough, nonelastic | 2 | 0 |
As can be seen from Table I, the bread mouthfeel of embodiment 1-3 is good, while shelf life is long, and significant to blood sugar decreasing effect, by
This is as it can be seen that bread mouthfeel prepared by the present invention is soft, full flexible, and has effects that strong blood glucose well.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
It transforms or replaces, should be covered by the scope of protection of the present invention without what creative work was expected.
Claims (6)
1. a kind of hypoglycemic cereal fruit-vegetable bread, which is characterized in that component is as follows by weight: 4-5 parts of apple, 3-4 parts of pawpaw,
It is 4-5 parts of carambola, 3-5 parts of fig, 1-2 parts of complex enzyme, 1-2 parts of scallion oil, 3-4 parts of buckwheat, 4-5 parts of semen sojae atricolor, 3-4 parts of cowpea, black
Rice 7-9 parts, 6-8 parts of Semen Coicis, 3-4 parts of carrot, 2-3 parts of lotus rhizome, 3-4 parts of celery, 15-20 parts of flour, 1-2 parts of salt, microorganism
1-2 parts of bacterium, 2-3 parts of egg, 5-7 parts of pure water.
2. a kind of hypoglycemic cereal fruit-vegetable bread as described in claim 1, which is characterized in that complex enzyme be by cellulase and
Pectase is formed according to the weight ratio of 1:2.
3. a kind of hypoglycemic cereal fruit-vegetable bread as described in claim 1, which is characterized in that microbial bacteria be by lactic acid bacteria and
Saccharomycete is formed according to the weight ratio of 1:1.5.
4. a kind of hypoglycemic cereal fruit-vegetable bread as described in claim 1, which is characterized in that flour is by Strong flour and low
Gluten flour is formed according to the weight ratio of 6:1.
5. a kind of preparation method of hypoglycemic cereal fruit-vegetable bread as described in claim 1, which is characterized in that specific steps are such as
Under:
1) 4-5 parts of apple, 3-4 parts of pawpaw, 4-5 parts of carambola, 3-5 parts of fig are taken, pulp is chosen after cleaning and is beaten, then
It is added complex enzyme 1-2 parts, 32-35 DEG C is heated to, carries out enzymatic hydrolysis 1-2h, be then heated to 100-120 DEG C, isothermal holding 2-
3min is concentrated into the 1/3 of original volume after cooling, after drying grind into powder, crosses 50 meshes, prepares Fruit powder；
2) it takes 1-2 parts of scallion oil to pour into pot, adds 3-4 parts of buckwheat, 4-5 parts of semen sojae atricolor, 3-4 parts of cowpea after oily heat, be warming up to
80-90 DEG C, frying 4-6min then takes out material, pours into steamer, adds 7-9 parts of black rice, 6-8 parts of Semen Coicis, adds after mixing
Enter the cold water that 2-3 times is measured and carries out immersion 20-25min；
3) it after wait impregnate, first boils with high heat, then takes 3-4 parts of carrot, 2-3 parts of lotus rhizome, 3-4 parts of celery, dripped after cleaning
Solid carbon dioxide point, is poured into pot after chopping, is used mild fire instead and is continued infusion 30-40min, bored after pass is fiery to boil 10-15min, is concentrated after cooling
To the 1/3 of original volume, grind into powder, crosses 50 meshes, prepares cereal Vegetable powder after drying；
4) after mixing the cereal Vegetable powder in the Fruit powder and step 3) in step 1), 15-20 parts of flour, salt 1- are added
2 parts, 1-2 parts of microbial bacteria, are slowly stirred 3-5min, then add 2-3 parts of egg, 5-7 parts of pure water, quickly stirring to face
Group surface is smooth, stops stirring, then wraps dough with preservative film, be placed in 35-37 DEG C and carry out fermentation 1-2h；
5) dough after fermentation is divided into several equal parts, rubbing is placed in baking tray at spherical shape, then moves to fermentation room and wake up
Hair, temperature are 37-42 DEG C, relative humidity 82-85%, proofing period 40-45min；
6) after to provocation, baking tray is moved in oven, 200-230 DEG C is warming up to and carries out baking 10-13min, then cool down
To 150-170 DEG C, continues to toast 15-17min, can be prepared by bread after discharging.
6. a kind of preparation method of hypoglycemic cereal fruit-vegetable bread as claimed in claim 5, which is characterized in that in step 4),
The revolving speed being slowly stirred is 20-30r/min, and the revolving speed quickly stirred is 60-100r/min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938075A (en) * | 2019-04-26 | 2019-06-28 | 浙江海洋大学 | A kind of preparation method of soy residual bread |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938075A (en) * | 2019-04-26 | 2019-06-28 | 浙江海洋大学 | A kind of preparation method of soy residual bread |
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Application publication date: 20181211 |
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