CN109601584A - A kind of full powder fillings of blank corn and preparation method thereof - Google Patents
A kind of full powder fillings of blank corn and preparation method thereof Download PDFInfo
- Publication number
- CN109601584A CN109601584A CN201910001882.6A CN201910001882A CN109601584A CN 109601584 A CN109601584 A CN 109601584A CN 201910001882 A CN201910001882 A CN 201910001882A CN 109601584 A CN109601584 A CN 109601584A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- blank corn
- full powder
- fillings
- 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
Classifications
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention discloses full powder fillingss of a kind of blank corn and preparation method thereof: (1) separating the flour of black corn flour and wheat bran, wheat bran carries out extrusion；(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made；(3) the full powder of 900-1100 parts by weight blank corn, 150-220 parts by weight wheat flour are stirred evenly；(4) 650-700 parts by weight salad oil is heated, flour is poured into oil, is fried, pours out and is cooled to room temperature；(5) wine that 0.2-0.4 parts by weight tea polyphenols, the roseleaf that 0.5-0.65 parts by weight beta-cyclodextrin, 900-1000 parts by weight white peas or beans Rong, 250-320 parts by weight fructose syrup, 18-25 parts by weight honey, 350-450 parts by weight white granulated sugar, 70-80 parts by weight lycium ruthenicum, 50-65 parts by weight raisins, 75-90 parts by weight tangerine fourth, 60-75 parts by weight sweet orange fourth, 50-60 parts by weight wine steeped, 70-85 parts by weight have steeped roseleaf is added, above-mentioned material is stirred evenly, fillings is made；The present invention enriches black corn processing products type, is that application of the blank corn in bakery provides a method.
Description
Technical field
The present invention relates to a kind of crisp skin refreshment fillings and preparation method thereof, the full powder fillings of specifically a kind of blank corn and its system
Preparation Method belongs to food processing technology field.
Background technique
Blank corn is rich in various protein needed by human and various amino acid, and nutrient content is apparently higher than other cereals work
Object.Blank corn iron, Zn content are high, be enrich blood well, zinc supplementation food；Blank corn, which contains, not to be contained in most of cereal crops
Vc, Vc facilitate irony absorption, effective in cure to hypoferric anemia, while playing an important role to human body sugar, protein metabolism；It is black
Corn anthocyanidin content is high, and anthocyanidin can improve the immunity of the human body, kidney tonifying beauty treatment, there is good health-care efficacy.
Blank corn is mainly used for eating raw green fringe and the quick-frozen fruit ear of vacuum packaging, in addition there are jet rice vinegar, blank corn must tea,
The converted products such as black corn wine, blank corn on bakery application and it is few.Currently on the market for making the filling of dessert
Material has sweetened bean paste, lotus-seed paste, yolk, kernel, peanut, sesame etc., there is no report of the full powder of blank corn as fillings, this is mainly due to
The full powder of blank corn, which does fillings, its limitation: blank corn Quan Fenzhong content of starch is high, viscosity is low, and dietary fiber content is high, fat
In contain unsaturated fatty acid, it is oxidizable rotten.It will cause that fillings is loose, it is agglomerating to be not easy, chewing with blank corn Quan Fenwei fillings
Property poor, rear sense have bitter taste, and as the extension grease of resting period is easy to oxidize rancid.
Summary of the invention
The object of the present invention is to provide a kind of full powder fillingss of blank corn, enrich the full powder converted products type of blank corn.This
Invention also provides a kind of preparation method of full powder fillings of blank corn.
In order to reach above-mentioned technical purpose, the technical scheme is that
A kind of full powder fillings of blank corn, including following parts by weight of component: the full powder of blank corn of the blank corn wheat bran Jing Guo extruding
900-1100 parts, 150-220 parts of wheat flour, 650-700 parts of salad oil, 0.2-0.4 parts of tea polyphenols, beta-cyclodextrin 0.5-0.65
Part, 900-1000 parts of white peas or beans Rong, 250-320 parts of fructose syrup, 18-25 parts of honey, 350-450 parts of white granulated sugar, lycium ruthenicum 70-80
50-60 parts of roseleaf that part, 50-65 parts of raisins, 75-90 parts of tangerine fourth, 60-75 parts of sweet orange fourth, wine steeped has steeped rose
70-85 parts of the wine of valve.
The blank corn wheat bran of blank corn Quan Fenzhong passes through extruding (extrusion), makes its knot of tissue using extruding and puffing technology
Structure is loose, specific surface area increases, and fillings is sufficiently mixed with wheat bran, while improving fillings mouthfeel, and in addition extruding is conducive to bran
Soluble dietary fiber dissolves out in skin, improves strong, the coarse disadvantage of blank corn wheat bran mouthfeel.
Part wheat flour is added in the present invention in fillings, promotes blank corn fragrance with wheat wheat perfume (or spice).
Tea polyphenols are added in fillings has very strong antioxidation, to prevent unsaturated fat acid oxidase in blank corn
It is rotten.Tea polyphenols are mixed with honey has good bacteriostasis, extends the holding time of fillings.Blank corn Quan Fenzhong diet is fine
Dimension hplc is high, and the tea polyphenols of addition can inhibit acetic acid etc. to generate, and lactic acid is promoted to generate, and lactic acid has good antimicrobial work
With to fillings with very strong anti-corrosive fresh-keeping effect.
Beta-cyclodextrin is added in fillings to mitigate the bitter taste of blank corn, while keeping the substance for being easily oxidized and decomposing steady
It is fixed, it effectively prevent unsaturated fatty acid oxidation deterioration in blank corn.
White peas or beans Rong, fructose syrup and honey are added in fillings, it is possible to increase fillings stickiness, enhancing plasticity and retentiveness,
So that fillings is not easy to dry out, is hardened, while chewing harsh feeling caused by being effectively improved because of dietary fiber content height.Wherein, high fructose corn
The fructose solubility of slurry is high, can effectively inhibit fungus growth.Fructose syrup moisture retention is good, it is easy to moisture content is absorbed from air,
Hygroscopicity is big, and there is good water conservation to divide ability and resistance to drying capacity, and fillings can be made to keep fresh soft.
It is added granulated sugar in fillings, the contact area of granulated sugar and fillings is less than Icing Sugar, can improve sugared thawing when heated
And fillings caused by being hardened while cooling the shortcomings that drying out, being hardened.
Lycium ruthenicum, raisins, tangerine fourth, sweet orange fourth are added in fillings, the sour-sweet salubrious taste of fruit can play reconciliation
The effect of fillings mouthfeel mitigates the bitter taste of blank corn.Lycium ruthenicum, raisins, tangerine fourth, sweet orange fourth can effectively prevent fillings sour
It loses, meanwhile, the anti-oxidant index range that lycium ruthenicum, raisins, tangerine fourth, sweet orange fourth improve fillings is (mainly rich in
Vitamin C and the very strong anthocyanidin of oxidation resistance (OPC) plant element).Rancid is to cause rotten FAQs, and antioxygen is added
Agent can effectively inhibit oxidative rancidity, but there is food-safety problems for synthetized oxidation preventive agent.It is added in fillings black
Fructus lycii, raisins, tangerine fourth, sweet orange fourth, can effectively inhibit oxidative rancidity, and there is no food-safety problems.Mango
Delay fillings body as natural stabilizer and thickener containing pectin (predominantly in pericarp) in dry, Cranberry, sweet orange fourth
The age of starch of system.
The roseleaf that soaking in Chinese liquor is crossed is added in fillings, Titian, hyperchromic effect can be played.Bubble is added in fillings
The white wine of roseleaf is crossed, alcohol can inspire the fragrance of aromatic substance in fillings, enhance fillings mouthfeel；Alcohol can also make filling
Moisture and grease in material sufficiently merge, and enhance fillings water holding, prevent fillings from drying out, being hardened, and keep soft mouth feel.
Preferred ingredient are as follows: 1000 parts of the full powder of blank corn of the blank corn wheat bran Jing Guo extruding, 200 parts of wheat flour, salad oil 700
Part, 0.3 part of tea polyphenols, 0.6 part of beta-cyclodextrin, 950 parts of white peas or beans Rong, 300 parts of fructose syrup, 20 parts of honey, 380 parts of white granulated sugar,
55 parts of roseleaf that 75 parts of lycium ruthenicum, 60 parts of raisins, 80 parts of tangerine fourth, 70 parts of sweet orange fourth, wine steeped has steeped roseleaf
75 parts of wine.
It further include following parts by weight of component in fillings: 120-150 parts of oat kernel, 180-250 parts of shelled melon seed, hazelnut kernel 200-
250 parts, peanut it is 150-200 parts broken.Preferred ingredient: 140 parts of oat kernel, 200 parts of shelled melon seed, 220 parts of hazelnut kernel, peanut broken 180
Part.Addition oat kernel, shelled melon seed, hazelnut kernel, peanut are broken in fillings, and the mellow fragrance of kernel, wheat kernel can set off triticale wheat by contrast
Perfume (or spice), makes fillings aromatic flavour, and mouthfeel is long.
A kind of preparation method of the full powder fillings of blank corn comprising following steps:
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃.To improve strong, the coarse disadvantage of blank corn wheat bran mouthfeel, it is made using extruding and puffing technology
Institutional framework is loose, specific surface area increases, and fillings is sufficiently mixed with wheat bran, while improving fillings mouthfeel, and in addition extruding has
It is dissolved out conducive to soluble dietary fiber in wheat bran.
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 900-1100 parts by weight blank corn, 150-220 parts by weight wheat flour are stirred evenly.
(4) 650-700 parts by weight salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried,
It pours out and is cooled to room temperature.
(5) 0.2-0.4 parts by weight tea polyphenols, 0.5-0.65 parts by weight beta-cyclodextrin, 900-1000 parts by weight white peas or beans are added
Rong, 250-320 parts by weight fructose syrup, 18-25 parts by weight honey, 350-450 parts by weight white granulated sugar, the black Chinese holly of 70-80 parts by weight
The rose that Qi, 50-65 parts by weight raisins, 75-90 parts by weight tangerine fourth, 60-75 parts by weight sweet orange fourth, 50-60 parts by weight wine steeped
Rare petal, 70-85 parts by weight have steeped the wine of roseleaf, above-mentioned material are stirred evenly, fillings is made.
Fillings is additionally added that oat kernel, shelled melon seed, hazelnut kernel, peanut are broken, and the mellow fragrance of kernel, wheat kernel can set off triticale by contrast
Mai Xiang, makes fillings aromatic flavour, and mouthfeel is long.Specific parts by weight are as follows: 120-150 parts by weight oat kernel, 180-250 parts by weight melon
Sub- benevolence, 200-250 parts by weight hazelnut kernel, 150-200 parts by weight peanut are broken.It is preferred that: 140 parts by weight oat kernels, 200 parts by weight melons
Sub- benevolence, 220 parts by weight hazelnut kernels, 180 parts by weight peanuts are broken.
The present invention enriches black corn processing products type, and the application for being blank corn in bakery provides a kind of side
Method.The full powder fillings crisp skin refreshment of blank corn prepared by the above method, crisp skin is well arranged, and mouthfeel is loose；Fillings sweet tea salinity and
Hardness is moderate, does not stick to one's teeth, and delicate mouthfeel is soft, unique flavor.
Specific embodiment
The main baking device that the present invention uses is SINMAG SM-25 blender；SINMAG sm-522+1S electric oven；
Extrusion equipment is Hunan Funach Foodstuff Engineering & Technology Co., Ltd. FWHE36-24 twin (double) screw extruder；Wheat bran disintegrating apparatus is
Former Thailand's surprise DUTPUT-AHP gas draws formula pulverizer.
Embodiment 1
One, filling production
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃。
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 1100g blank corn, 150g wheat flour are stirred evenly.
(4) 680g salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried, is poured out and be cooled to
Room temperature.
(5) 0.4g tea polyphenols, 0.65g beta-cyclodextrin, 900g white peas or beans Rong, 320g fructose syrup, 25g honey, 450g are added
White granulated sugar, 70g lycium ruthenicum, 65g raisins, 90g tangerine fourth, 60g sweet orange fourth, 120g oat kernel, 180g shelled melon seed, 200g fibert
Roseleaf, the 80g that benevolence, 150g peanut are broken, 50g wine steeped have steeped the wine of roseleaf, and above-mentioned material is stirred evenly and is made
Fillings.
Two, crisp skin makes
1, the outermost layer of skin
(1) medium strength flour 1000g, shortening 500g, salad oil 100g are put into blender and stir at low speed 3min.
(2) it takes out and is gently kneaded into dough, cover towel, wake up face 10min.
2, water skin
(1) 1500g high-strength flour, 400g salad oil, 5g salt are put into blender and stir evenly.
(2) 90 DEG C of hot water stirs of 600g and face is added, first stirs at low speed 3min；Add 100g normal-temperature water, high-speed stirred
2min, then 3min is stirred at low speed, it is taken out after synthesizing dough.
(3) dough is gently rubbed in short-term, covers towel, wake up face 10min.
3, crisp skin
Outermost layer of skin dough is wrapped in water surface group, slabbing is rolled, dough sheet is rolled into roll, i.e. the outermost layer of skin is wrapped in water skin,
Crisp skin is formed, towel covers spare.
Three, dessert makes
1, the dough for crisp skin roll being cut into each 20g is spare.
2, by dough tabletting, it is packed in fillings, mediates, weigh, each weight 50g, extra weight removes face at kneading
The dough integer for wrapping filling is gently pressed into discoid shape by piece.
3, one side brush one layer water smooth in crisp skin with hairbrush, takes up and is stained with perillaseed, have the one side of perillaseed to be put into upward
In baking tray.
Four, it toasts
205 DEG C of the open hearth fire in a stove before fuel is added, 190 DEG C of face fire, toast 18min.
Embodiment 2
One, filling production
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃。
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 1000g blank corn, 200g wheat flour are stirred evenly.
(4) 700g salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried, is poured out and be cooled to
Room temperature.
(5) addition 0.3g tea polyphenols, 0.6g beta-cyclodextrin, 950g white peas or beans Rong, 300g fructose syrup, 20g honey, 380g are white
Granulated sugar, 75g lycium ruthenicum, 60g raisins, 80g tangerine fourth, 70g sweet orange fourth, 140g oat kernel, 200g shelled melon seed, 220g hazelnut kernel,
Roseleaf, the 75g that 180g peanut is broken, 55g wine steeped have steeped the wine of roseleaf, above-mentioned material are stirred evenly, filling is made
Material.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Embodiment 3
One, filling production
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃。
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 1000g blank corn, 220g wheat flour are stirred evenly.
(4) 650g salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried, is poured out and be cooled to
Room temperature.
(5) 0.2g tea polyphenols, 0.5g beta-cyclodextrin, 1000g white peas or beans Rong, 250g fructose syrup, 18g honey, 350g are added
White granulated sugar, 80g lycium ruthenicum, 50g raisins, 85g tangerine fourth, 65g sweet orange fourth, 130g oat kernel, 250g shelled melon seed, 250g fibert
Roseleaf, the 75g that benevolence, 200g peanut are broken, 60g wine steeped have steeped the wine of roseleaf, and above-mentioned material is stirred evenly and is made
Fillings.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Embodiment 4
One, filling production
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃。
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 900g blank corn, 180g wheat flour are stirred evenly.
(4) 680g salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried, is poured out and be cooled to
Room temperature.
(5) addition 0.3g tea polyphenols, 0.6g beta-cyclodextrin, 950g white peas or beans Rong, 280g fructose syrup, 23g honey, 400g are white
Granulated sugar, 75g lycium ruthenicum, 60g raisins, 75g tangerine fourth, 75g sweet orange fourth, 150g oat kernel, 220g shelled melon seed, 230g hazelnut kernel,
Roseleaf, the 70g that 180g peanut is broken, 55g wine steeped have steeped the wine of roseleaf, above-mentioned material are stirred evenly, filling is made
Material.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Comparative example
One, filling production
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion.Extrusion condition
Are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min, squeeze temperature be 50 DEG C -80 DEG C -
100℃—130℃—160℃。
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made.
(3) the full powder of 1000g blank corn, 200g wheat flour are stirred evenly.
(4) 700g salad oil is heated, the flour stirred evenly in step (3) is poured into oil, is fried, is poured out and be cooled to
Room temperature.
(5) it is broken that 380g Icing Sugar, 140g oat kernel, 200g shelled melon seed, 220g hazelnut kernel, 180g peanut is added, by above-mentioned material
Material, which stirs evenly, is made fillings.
" two, crisp skin production ", " three, dessert production ", " four, baking " are same as Example 1.
Fillings is obtained to above-described embodiment 1-4, comparative example method and carries out following experiment, measurement respectively, and obtains the number of table 1
Value:
(1) fillings carries out peroxide value and acid value determination ultraviolet induction 3 days under the conditions of 60 DEG C；
(2) determination of moisture (moisture teller) is carried out after fillings is placed 7 days；
(3) mouldability, mouthfeel measurement.
1 embodiment of table and comparative example empirical value
Above-described embodiment is not limit the invention in any way, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution fall within the scope of protection of the present invention.
Claims (8)
1. a kind of full powder fillings of blank corn, it is characterised in that including following parts by weight of component: blank corn wheat bran is black by extruding
900-1100 parts of corn powder, 150-220 parts of wheat flour, 650-700 parts of salad oil, 0.2-0.4 parts of tea polyphenols, beta-cyclodextrin
0.5-0.65 parts, it is 900-1000 parts of white peas or beans Rong, 250-320 parts of fructose syrup, 18-25 parts of honey, 350-450 parts of white granulated sugar, black
50-60 parts of roseleaf that 70-80 parts of fructus lycii, 50-65 parts of raisins, 75-90 parts of tangerine fourth, 60-75 parts of sweet orange fourth, wine steeped,
70-85 parts of wine for having steeped roseleaf.
2. the full powder fillings of a kind of blank corn according to claim 1, it is characterised in that including following parts by weight of component: jet
Blank corn full powder 1000 part, wheat flour 200 part, salad oil 700 part, tea polyphenols 0.3 part, beta-cyclodextrin of the rice wheat bran Jing Guo extruding
0.6 part, 950 parts of white peas or beans Rong, 300 parts of fructose syrup, 20 parts of honey, 380 parts of white granulated sugar, 75 parts of lycium ruthenicum, 60 parts of raisins, tangerine
55 parts of roseleaf that 80 parts of fourth, 70 parts of sweet orange fourth, wine steeped, 75 parts of wine for having steeped roseleaf.
3. the full powder fillings of a kind of blank corn according to claim 1, it is characterised in that further include following parts by weight of component: swallow
120-150 parts of wheat kernel, 180-250 parts of shelled melon seed, 200-250 parts of hazelnut kernel, peanut are 150-200 parts broken.
4. the full powder fillings of a kind of blank corn according to claim 3, it is characterised in that including following parts by weight of component: oat
140 parts of benevolence, 200 parts of shelled melon seed, 220 parts of hazelnut kernel, broken 180 parts of peanut.
5. a kind of preparation method of the full powder fillings of blank corn, it is characterised in that the following steps are included:
(1) blank corn crushed 80 meshes, and flour and wheat bran are separated, and wheat bran carries out extrusion；
(2) it is backfilling into flour after crushing the wheat bran after extruding, the full powder of blank corn is made；
(3) the full powder of 900-1100 parts by weight blank corn, 150-220 parts by weight wheat flour are stirred evenly；
(4) 650-700 parts by weight salad oil is heated, the flour stirred evenly in step (3) is poured into oil, fries, pours out
It is cooled to room temperature；
(5) be added 0.2-0.4 parts by weight tea polyphenols, 0.5-0.65 parts by weight beta-cyclodextrin, 900-1000 parts by weight white peas or beans Rong,
250-320 parts by weight fructose syrup, 18-25 parts by weight honey, 350-450 parts by weight white granulated sugar, 70-80 parts by weight lycium ruthenicum,
The rose that 50-65 parts by weight raisins, 75-90 parts by weight tangerine fourth, 60-75 parts by weight sweet orange fourth, 50-60 parts by weight wine steeped
Valve, 70-85 parts by weight have steeped the wine of roseleaf, above-mentioned material are stirred evenly, fillings is made.
6. a kind of preparation method of the full powder fillings of blank corn according to claim 5, it is characterised in that: in the step
(1) in, extrusion condition are as follows: wheat bran water content 40%, charging rate 30r/min, screw speed 180r/min squeeze temperature
Degree is 50 DEG C -80 DEG C -100 DEG C -130 DEG C -160 DEG C.
7. a kind of preparation method of the full powder fillings of blank corn according to claim 5, it is characterised in that: in the step
(5) 120-150 parts by weight oat kernel, 180-250 parts by weight shelled melon seed, 200-250 parts by weight hazelnut kernel, 150- are additionally added in
200 parts by weight peanuts are broken.
8. a kind of preparation method of the full powder fillings of blank corn according to claim 7, it is characterised in that following components is added:
140 parts by weight oat kernels, 200 parts by weight shelled melon seeds, 220 parts by weight hazelnut kernels, 180 parts by weight peanuts are broken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910001882.6A CN109601584A (en) | 2019-01-02 | 2019-01-02 | A kind of full powder fillings of blank corn and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910001882.6A CN109601584A (en) | 2019-01-02 | 2019-01-02 | A kind of full powder fillings of blank corn and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601584A true CN109601584A (en) | 2019-04-12 |
Family
ID=66016026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910001882.6A Pending CN109601584A (en) | 2019-01-02 | 2019-01-02 | A kind of full powder fillings of blank corn and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109601584A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266007A (en) * | 2010-06-02 | 2011-12-07 | 崔霖 | Oat oil tea powder and preparation method thereof |
| CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
| CN104855481A (en) * | 2015-05-22 | 2015-08-26 | 咀香园健康食品（中山）有限公司 | Whole grain Wuren mooncake with neokestose and manufacturing method therefor |
| CN106259802A (en) * | 2016-11-10 | 2017-01-04 | 湄潭县宏发食品有限公司 | A kind of white lotus Rong's kernel moon cake and preparation method thereof |
-
2019
- 2019-01-02 CN CN201910001882.6A patent/CN109601584A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266007A (en) * | 2010-06-02 | 2011-12-07 | 崔霖 | Oat oil tea powder and preparation method thereof |
| CN102919296A (en) * | 2012-11-21 | 2013-02-13 | 杨根喜 | Nutritional wheat flour and production method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
| CN104855481A (en) * | 2015-05-22 | 2015-08-26 | 咀香园健康食品（中山）有限公司 | Whole grain Wuren mooncake with neokestose and manufacturing method therefor |
| CN106259802A (en) * | 2016-11-10 | 2017-01-04 | 湄潭县宏发食品有限公司 | A kind of white lotus Rong's kernel moon cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669244A (en) | Salty salicornia europaea egg tart and preparation method thereof | |
| CN104186617A (en) | Germinated brown rice sun cake and making method thereof | |
| CN104186618A (en) | Germinated brown rice pineapple cake and making method thereof | |
| KR101910616B1 (en) | Manufacturing method of energy bar using kajime | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR20150021295A (en) | Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake | |
| KR20140046232A (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR20110041378A (en) | A manufacturing method of a gangjeong containing the powder of a citron and the gangjeong made by the method | |
| CN108835348A (en) | A kind of fig nougat and production method | |
| CN107183119A (en) | One kind smears tea bread and preparation method thereof | |
| KR20190057515A (en) | The manufacturing method for bread containging much embryo bud of rice and using goat's milk | |
| CN105794926A (en) | Moringa oleifera low-sugar-content nutritional moon cakes and manufacturing method thereof | |
| KR102427194B1 (en) | Persimmon bread and manufacturing for therof | |
| KR101320370B1 (en) | Stuffed pancake premix composition comprising rubus coreanus miquel and making method thereof | |
| KR101911237B1 (en) | Jeungpyun using Cynanchum wilfordii and method of the same that | |
| CN109601584A (en) | A kind of full powder fillings of blank corn and preparation method thereof | |
| KR20180052393A (en) | Composition for Walnet Cookie Comprising Black Sesame Sediment and Water Parsley Glutinous Rice Cake & Method for Water Parsley Walnet Cookie Using the Same | |
| CN109588456A (en) | A kind of full powder spiced salt taste fillings of quinoa and preparation method thereof | |
| KR101973670B1 (en) | A method of making healthy whole grain gangjeong added with food materials and non-fired whole grains, a healthy whole grain gangjeong maked by using the same | |
| CN112868722A (en) | Pineapple crisp stuffing and preparation method thereof | |
| KR102018559B1 (en) | Mixture of grains | |
| KR101836040B1 (en) | Method for manufacturing a dried persimmon rice cake having functional food | |
| KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
| CN116998520A (en) | Preparation method of nut crisp compounded by moringa oleifera and macadimia nut kernels | |
| CN115736069B (en) | Polygonatum sibiricum chocolate bean and preparation method thereof |
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: 20190412 |
|
| RJ01 | Rejection of invention patent application after publication |