CN110402987A - A kind of anti-oxidant cake of sugar-free and preparation method thereof - Google Patents
A kind of anti-oxidant cake of sugar-free and preparation method thereof Download PDFInfo
- Publication number
- CN110402987A CN110402987A CN201910631220.7A CN201910631220A CN110402987A CN 110402987 A CN110402987 A CN 110402987A CN 201910631220 A CN201910631220 A CN 201910631220A CN 110402987 A CN110402987 A CN 110402987A
- Authority
- CN
- China
- Prior art keywords
- parts
- egg
- powder
- sweet tea
- cake
- 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.)
- Granted
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
- A21D13/06—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
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses anti-oxidant cakes of a kind of sugar-free and preparation method thereof.The production method of the cake includes: 1) to weigh each component by following weight proportions: 100 parts of mixed powder, 30-80 parts of Sweet tea extracting solution, 70-120 parts of egg, 30-60 parts of milk, 30-60 parts of vegetable oil, 1-3 parts of baking powder, 1-3 parts of salt；Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；Sweet tea extracting solution is obtained by sweet tea through hot water extraction；2) yolk and egg white of egg are separated；3) vegetable oil, salt, milk, mixed powder and baking powder are sequentially added into yolk, are mixed, are obtained egg yolk paste；4) Sweet tea extracting solution is added in batches into egg white and dismisses the egg white sent；5) egg yolk paste and the egg white sent mixing is baked to obtain the final product.Cake made from the method for the invention is suitble to three high crowds edible without egg fishy smell, without sucrose and have stronger oxidation resistance.
Description
Technical field
The present invention relates to the production methods of cake, and in particular to a kind of anti-oxidant cake of sugar-free and preparation method thereof.
Background technique
Cake one kind eats extensive Western-style pastry, the soft fluffy, high resilience of cake, nutriment rich in,
Generalling use egg, white sugar, wheat flour is raw material, milk, fruit juice, milk powder or salad oil etc. is added, by stirring, allotment, tune
It is made after system, baking.In the production process, need by egg addition white sugar dismiss, air is uniformly entrained into egg liquid with it is white
In the mixture that sugar is formed, white sugar plays a very important role the stabilization for maintaining egg to dismiss liquid, is added without the chicken of white sugar
Egg is dismissed liquid and is easily defoamed, and causes the cake stomata made small, and easily collapse.On the other hand, due to the heat of cake itself
It is higher, and the addition (mass ratio of flour and white sugar is usually 1:(0.7-1) of a large amount of white sugar in the production process), be not suitable for one
A little special populations are edible (such as diabetic, hypertensive patient or needing other crowds low in calories or low suger diet).
It can make the edible cake for not influencing its health again of above-mentioned special population to obtain, have using rubusoside or wood
The high sugariness such as sugar alcohol, the sugar substitution white sugar of low heat value or sucrose are used such as the patent of invention of Publication No. CN103689043A
Rubusoside substituting saccharose replaces green tea powder using mulberry leaf powder and then obtains heat and the lower green tea cake of pol, thus suitable
It is edible in aforementioned special population.But since egg is one of the primary raw material for making cake, itself has a kind of special raw meat
Taste for sensitive group, even if having passed through baking, still retains chicken in gained cake along with egg dosage is larger
The fishy smell of egg.
Summary of the invention
The technical problem to be solved in the present invention is to provide anti-oxidant cakes of a kind of sugar-free and preparation method thereof.
The production method of the anti-oxidant cake of sugar-free of the present invention, comprising the following steps:
1) each component is weighed by following weight proportions, spare:
100 parts of mixed powder, 30-80 parts of Sweet tea extracting solution, 70-120 parts of egg, 30-60 parts of milk, 30-60 parts of vegetable oil,
1-3 parts of baking powder, 1-3 parts of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, 75-85 is added by the solid-liquid ratio of 1g:8-20mL
DEG C hot water extraction 30-50min, filtering, collect filtrate be Sweet tea extracting solution；
2) it takes egg to carry out yolk to separate with egg white, collects yolk and egg white respectively；
3) vegetable oil, salt and milk that aforementioned weighing is sequentially added into the yolk of collection, stir evenly, then add
Mixed powder and baking powder are uniformly mixed, obtain egg yolk paste；
4) the Sweet tea extracting solution for accounting for total amount 1/3 is added into the egg white of collection, dismisses to there is flake bubble, is added accounts at this time
The Sweet tea extracting solution of total amount 1/3 continues to dismiss until flake bubble is transformed into fine foam, adds remaining Sweet tea at this time and extract
Liquid continues to dismiss to stemness and foam, stops the egg white dismissing, sent；
5) egg yolk paste is uniformly mixed with the egg white sent, gained cake paste is placed in Cake mould, is removed therein
Air pocket, be placed in oven and bake, obtain the anti-oxidant cake of sugar-free.
The selection of above-mentioned production method, the vegetable oil is same as the prior art, specifically can be selected from corn oil, sunflower
The combination of one or more of seed oil, soybean oil and rapeseed oil etc..
In the step 5) of above-mentioned production method, it is 160-180 DEG C that the temperature in oven, which is preferably arranged to excessive internal heat temperature, lower fire
Temperature is 130-150 DEG C；Baking time under above-mentioned limit temperature is preferably 25-45min.
The invention also includes by the anti-oxidant cake of the prepared sugar-free of the above method.
Compared with prior art, present invention is characterized in that firstly, using by kudzu-vine root powder, pumpkin powder and low-gluten wheat flour
It replaces existing flour or flour to combine by the weight ratio of 3:4:3 or 5:4:1, utilizes a variety of battalion of kudzu-vine root powder and pumpkin powder itself
It forms point further to enrich the nutrition of cake, and utilizes active constituent (such as polysaccharide, amino in kudzu-vine root powder and pumpkin powder
Acid, flavones, alkaloid etc.) the effects of playing certain reduction blood glucose, blood pressure lowering, it is suitable for the edible of three high crowds.Secondly, adopting
The characteristics of replacing sucrose with Sweet tea extracting solution, on the one hand utilizing its low heat value, Gao Tiandu, it is often more important that utilize Sweet tea extracting solution
The fishy smell of egg is sufficiently covered, makes gained cake without egg fishy smell, and using the tea polyphenols that it is rich in effectively improve egg white
Frothing capacity and foam stability, keep gained cake more soft, while distributing peculiar tea perfume and pumpkin faint scent.Furthermore it uses
The collocation of kudzu-vine root powder, pumpkin powder, low-gluten wheat flour and Sweet tea extracting solution, mutual collective effect, gained cake also have well
Antioxidant effect.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, content to better understand the invention, but
The present invention is not limited to following embodiments.
Embodiment 1
1) each component is weighed by following weight proportions, spare:
100 parts of mixed powder, 50 parts of Sweet tea extracting solution, 100 parts of egg, 40 parts of milk, 40 parts of vegetable oil (corn oil), bubble are beaten
2 parts of powder, 2 parts of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, is added 80 DEG C by the solid-liquid ratio of 1g:15mL
Hot water extraction 30min, filtering, collecting filtrate is Sweet tea extracting solution；
2) it takes egg to carry out yolk to separate with egg white, collects yolk and egg white respectively；
3) vegetable oil, salt and milk that aforementioned weighing is sequentially added into the yolk of collection, stir evenly, then add
Mixed powder and baking powder are uniformly mixed, obtain egg yolk paste；
4) the Sweet tea extracting solution for accounting for total amount 1/3 is added into the egg white of collection, dismisses to there is flake bubble, is added accounts at this time
The Sweet tea extracting solution of total amount 1/3 continues to dismiss until flake bubble is transformed into fine foam, adds remaining Sweet tea at this time and extract
Liquid continues to dismiss to stemness and foam, stops the egg white dismissing, sent；
5) egg yolk paste is uniformly mixed with the egg white sent, gained cake paste is placed in Cake mould, then by cake
Die end rises, and the air pocket in cake paste out is shaken by the way of rocking up and down, 3-5 times repeatedly, can remove atmosphere therein
Bubble, be placed in oven, be set as excessive internal heat temperature be 170 DEG C, it is lower fire temperature be 130 DEG C, bake 40min, take out, obtain nothing
The anti-oxidant cake of sugar.
Comparative example 1-7
Embodiment 1 is repeated, unlike, the composition of mixed powder is changed to respectively:
Comparative example 1: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 5.88:1.58:2.52.
Comparative example 2: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 2:1:1.12.
Comparative example 3: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:2:5.
Comparative example 4: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 4.3:1:4.7.
Comparative example 5: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 7:1:2.
Comparative example 6: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 5:4:1.
Comparative example 7: it is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 0:0:10.
Comparative example 8
Embodiment 1 is repeated, unlike:
Cast out Sweet tea extracting solution in the formula of step 1).
Embodiment 2
Embodiment 1 is repeated, unlike:
In step 1), each component is weighed by following weight proportions:
100 parts of mixed powder, 80 parts of Sweet tea extracting solution, 70 parts of egg, 50 parts of milk, 30 parts of vegetable oil (sunflower oil), bubble
Beat 1 part of powder, 3 parts of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, is added 85 DEG C by the solid-liquid ratio of 1g:10mL
Hot water extraction 40min, filtering, collecting filtrate is Sweet tea extracting solution.
Embodiment 3
Embodiment 1 is repeated, unlike:
In step 1), each component is weighed by following weight proportions:
100 parts of mixed powder, 30 parts of Sweet tea extracting solution, 90 parts of egg, 60 parts of milk, 50 parts of vegetable oil (soybean oil), bubble are beaten
3 parts of powder, 2 parts of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, is added 75 DEG C by the solid-liquid ratio of 1g:12mL
Hot water extraction 50min, filtering, collecting filtrate is Sweet tea extracting solution；
In step 5), excessive internal heat temperature setting is 160 DEG C in oven, and lower fire temperature is 150 DEG C, baking time 45min.
Embodiment 4
Embodiment 1 is repeated, unlike:
In step 1), each component is weighed by following weight proportions:
100 parts of mixed powder, 40 parts of Sweet tea extracting solution, 120 parts of egg, 30 parts of milk, 60 parts of vegetable oil (rapeseed oil), bubble are beaten
2 parts of powder, 1 part of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, is added 80 DEG C by the solid-liquid ratio of 1g:20mL
Hot water extraction 50min, filtering, collecting filtrate is Sweet tea extracting solution；
In step 5), excessive internal heat temperature setting is 180 DEG C in oven, and lower fire temperature is 130 DEG C, baking time 35min.
Experimental example 1: sensory evaluation is carried out to by cake made from the embodiment of the present invention 1 and comparative example 1-7 the method
With reference to standard (Jia little Li etc., the chrysanthemum brain juice chiffon cake manufacture craft of Jia little Li et al. cake sensory evaluation
Research [J] food research and development, 2018,39 (06): 81-87.), the sensory evaluation master of this experiential function cake finished product
Sensory evaluation scores are carried out from 5 indexs of its face shaping, surface color, institutional framework, malleable and smell flavour and mouthfeel,
The full marks value of each single item evaluation index is 20 points, and total score is 100 points.Wherein tester's group is judged by 10 by sensory evaluation scores group
At, the sensory evaluation scores of 5 indexs are carried out to the sample for making resulting cake respectively, guarantee justice in scoring process, it is objective.Institute
The sensory evaluation criterion table for obtaining cake is as described in Table 1, and it is as described in Table 2 to judge result.
Table 1:
Table 2:
As shown in Table 2, there is better appearance, mouthfeel and fragrance by the cake of cake made from the method for the invention,
And without egg fishy smell.
Experimental example 2: to by embodiment 1 and and 7 the method for comparative example made from the general flavone of cake, polyphenol content and
Inoxidizability can be carried out evaluation
Will by embodiment 1 and and 7 the method for comparative example made from cake be freeze-dried respectively through ultra low temperature vacuum, crush
Then gained powder is placed in ultrasonic extraction in methanol solution by powder processed, measure the general flavone in extracting solution, polyphenol content and resist
Oxidation susceptibility.Concrete operations are as follows:
It takes 2.5g cake sample powder to be added in the methanol solution that 25mL volume fraction is 75%, is 100W, temperature in power
It is centrifuged 10min under the conditions of ultrasonic extraction 30min, 5000r/min under conditions of degree is 30 DEG C, collects supernatant, lower layer's slag is pressed again
Above-mentioned condition extract it is primary, merge twice filtrate to get extracting solution.Gained extracting solution is analyzed, polyphenol content: winestone
(GB/T8313-2008. tea polyphenols measure Beijing [S]: China Standards Press: 2008.) to sour ferrous iron colorimetric method；General flavone: nitre
Acid-aluminum ratio color method (progress [J] analysis science of Zheng Youfei, Shi Chunhong natural flavone substance extractive technique and analysis method
Journal, 2009,25 (1): 102-107.)；Antioxygenic property: 1,1- diphenyl -2- hardship diazanyl (DPPH) free radical scavenging activity
(Kim D.O.,Lee K.W.,Lee H.J.,et al.Vitamin C equivalent antioxidant capacity
(VCEAC)of phenolic phytochemicals[J].Journal of Agricultural&Food Chemistry,
2002,50 (13): 3713-3717.), as a result as described in Table 3.
Table 3:
As shown in Table 3, richer by cake nutriment made from the method for the invention, oxidation resistance is stronger.
Claims (4)
1. a kind of production method of the anti-oxidant cake of sugar-free, comprising the following steps:
1) each component is weighed by following weight proportions, spare:
100 parts of mixed powder, 30-80 parts of Sweet tea extracting solution, 70-120 parts of egg, 30-60 parts of milk, 30-60 parts of vegetable oil, bubble are beaten
1-3 parts of powder, 1-3 parts of salt；Wherein,
Mixed powder is made of kudzu-vine root powder, pumpkin powder and low-gluten wheat flour by the weight ratio of 3:4:3；
Sweet tea extracting solution is prepared using following methods: being taken sweet tea, is crushed, is added 75-85 DEG C by the solid-liquid ratio of 1g:8-20mL
Hot water extraction 30-50min, filtering, collecting filtrate is Sweet tea extracting solution；
2) it takes egg to carry out yolk to separate with egg white, collects yolk and egg white respectively；
3) vegetable oil, salt and milk that aforementioned weighing is sequentially added into the yolk of collection, stir evenly, and then add mixing
Powder and baking powder are uniformly mixed, obtain egg yolk paste；
4) the Sweet tea extracting solution for accounting for total amount 1/3 is added into the egg white of collection, dismisses to there is flake bubble, is added accounts for total amount at this time
1/3 Sweet tea extracting solution, continue to dismiss until flake bubble be transformed into fine foam, add remaining Sweet tea extracting solution at this time,
Continue to dismiss to stemness and foam, stops the egg white dismissing, sent；
5) egg yolk paste is uniformly mixed with the egg white sent, gained cake paste is placed in Cake mould, removes atmosphere therein
Bubble, be placed in oven and bake, obtain the anti-oxidant cake of sugar-free.
2. production method according to claim 1, it is characterised in that: the vegetable oil is selected from corn oil, sunflower oil, big
The combination of one or more of soya-bean oil and rapeseed oil.
3. production method according to claim 1, it is characterised in that: the temperature setting in oven is that excessive internal heat temperature is 160-180
DEG C, lower fire temperature is 130-150 DEG C；Baking time is 25-45min.
4. the anti-oxidant cake of the prepared sugar-free of any one of claim 1-3 the method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910631220.7A CN110402987B (en) | 2019-07-12 | 2019-07-12 | Sugar-free antioxidant cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910631220.7A CN110402987B (en) | 2019-07-12 | 2019-07-12 | Sugar-free antioxidant cake and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110402987A true CN110402987A (en) | 2019-11-05 |
| CN110402987B CN110402987B (en) | 2022-01-25 |
Family
ID=68361261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910631220.7A Active CN110402987B (en) | 2019-07-12 | 2019-07-12 | Sugar-free antioxidant cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110402987B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810470A (en) * | 2019-11-28 | 2020-02-21 | 北京正隆斋全素食品有限公司 | Blood pressure reducing cake and preparation method thereof |
| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN103689043A (en) * | 2013-11-19 | 2014-04-02 | 江南大学 | Recipe of rubusoside-contained sugar-free matcha cake |
| CN108244186A (en) * | 2017-12-28 | 2018-07-06 | 合肥职业技术学院 | One kind zero adds health cake and preparation method thereof |
-
2019
- 2019-07-12 CN CN201910631220.7A patent/CN110402987B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN103689043A (en) * | 2013-11-19 | 2014-04-02 | 江南大学 | Recipe of rubusoside-contained sugar-free matcha cake |
| CN108244186A (en) * | 2017-12-28 | 2018-07-06 | 合肥职业技术学院 | One kind zero adds health cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张卫明: "《一带一路经济植物》", 31 December 2017, 东南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810470A (en) * | 2019-11-28 | 2020-02-21 | 北京正隆斋全素食品有限公司 | Blood pressure reducing cake and preparation method thereof |
| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110402987B (en) | 2022-01-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101963129B1 (en) | Method for manufacturing bread using stevia extract and bread manufactured by the same | |
| CN103238884B (en) | Australia nut paste and preparation method thereof | |
| RU2492691C1 (en) | Poppy seed filler | |
| JPWO2014156552A1 (en) | Soft cookies | |
| CN110402987A (en) | A kind of anti-oxidant cake of sugar-free and preparation method thereof | |
| KR102034780B1 (en) | Method for producing bread using apple | |
| RU2617336C1 (en) | Butter biscuit of functional purpose | |
| CN105994544A (en) | Semen cassiae blending biscuits and preparation method thereof | |
| KR101361041B1 (en) | Health funtional yakgwa using medicinal plant and method for manufacturing the same | |
| KR20130062707A (en) | Pie using eel and manufacturing method of the same | |
| CN110013002A (en) | A kind of peppery item of nutrition and preparation method thereof | |
| CN108077538A (en) | A kind of sesame candy of lowering blood pressure and blood fat and preparation method thereof | |
| CN109588441A (en) | A kind of fruity cake and preparation method thereof | |
| KR101322290B1 (en) | Manufacturing method of korean cake using a Dioscorea japonica Thunb. | |
| CN108902262A (en) | A kind of white tea deep-fried twisted dough sticks and preparation method thereof | |
| CN106942330A (en) | A kind of cookies and preparation method thereof | |
| KR102323687B1 (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| RU2611842C2 (en) | Method for preparing hard dough biscuits of increased food and biological value | |
| CN104431209A (en) | Coffee substitute good without caffeine and preparation method of coffee substitute good | |
| CN108684790A (en) | A kind of camellia oil cake and preparation method thereof | |
| RU2551577C2 (en) | Cake production method | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| RU2631682C1 (en) | Method for manufacturing phyto loaves | |
| CN109258744A (en) | A kind of preparation method of water shield chiffon cake | |
| KR101327937B1 (en) | Curry taste - flavored oil having excellent curcumin absorption and process for preparing the same |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |