CN110506774A - A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake - Google Patents
A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake Download PDFInfo
- Publication number
- CN110506774A CN110506774A CN201910769382.7A CN201910769382A CN110506774A CN 110506774 A CN110506774 A CN 110506774A CN 201910769382 A CN201910769382 A CN 201910769382A CN 110506774 A CN110506774 A CN 110506774A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- oligofructose
- cake
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of oligofructose cassava cake embryos and preparation method thereof and oligofructose selenium-rich cassava cake.Method includes: 1) to be uniformly mixed low-gluten wheat flour with butter, cheese, obtains butter flour；2) tapioca is uniformly mixed with the milk boiled, obtains tapioca solution；3) tapioca solution is uniformly mixed with butter flour, salt, egg yolk liquid；4) egg white after dismissing is uniformly mixed with oligofructose, lemon juice, adds white granulated sugar, dismiss the protein paste for obtaining butyrous；5) first part's protein paste is added in the mixture obtained to step 3) and is turned uniformly；6) mixture that step 5) obtains is uniformly mixed with second part protein paste, pours into mold and is baked, obtain oligofructose cassava cake embryo.Each material in the present invention is used by the collocation of above-mentioned formula, obtains a kind of functional, soft cake (cake embryo) that is glutinous, flexible, being capable of convolution, shapeable various shapes and taste.
Description
Technical field
The invention belongs to food processing technology fields, more particularly, to a kind of oligofructose cassava cake embryo and its system
Preparation Method and oligofructose selenium-rich cassava cake.
Background technique
Cake is a kind of ancient Western-style pastry, and usually by oven production, cake is with based on egg, white sugar, wheat flour
Want raw material.With milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material.By stirring, modulation, baking
After a kind of sponge-like dessert is made.
Cake is a kind of wheaten food, usually sweet tea, and typical cake is made in a manner of roasting.The material master of cake
It include flour, sweetener (usually sucrose), (usually egg, vegetarian can use gluten and starch generation to binder
For), shortening (cake of usually butter or margarine, low-fat content can be with inspissated juice replacement), liquid (milk,
Water or fruit juice), essence and leavening (such as yeast or yeast powder).
Cake is a kind of high sugar food, modern society's many diseases such as obesity, diabetes, hyperlipidemia etc., with height sugar
Diet is directly or indirectly related, still, if all replacing wheat flour to make cake with low sugar raw material, can make the reduction of cake specific volume,
Tissue hardens, and organizes unloose.Meanwhile the problem that existing cake is low there is also healthcare function.
Summary of the invention
The purpose of the present invention is to solve the above problem, be baked out it is a kind of it is functional, it is soft it is glutinous, flexible, can convolution, can
Mould the cake (cake embryo) of various shapes and taste.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation side of oligofructose cassava cake embryo
Method, the preparation method include:
1) low-gluten wheat flour is uniformly mixed with butter, cheese, obtains butter flour；
2) tapioca is uniformly mixed with the milk boiled, obtains tapioca solution；
3) tapioca solution is uniformly mixed with butter flour, salt, egg yolk liquid；
4) egg white after dismissing is uniformly mixed with oligofructose, lemon juice, adds white granulated sugar, dismiss to obtain butyrous
Protein paste；
5) first part's protein paste is added in the mixture obtained to step 3) and is turned uniformly；
6) mixture that step 5) obtains is uniformly mixed with second part protein paste, pours into mold and be baked, is obtained
Oligofructose cassava cake embryo.
In the present invention, dietary fiber and multivitamin rich in tapioca, amino acid and phosphorus, calcium, potassium etc.
Microelement, while low-gluten wheat flour is added, the nutriment of the two complements each other, and improves the diet structure of people, allows
The crowd for being not suitable with coarse food grain mouthfeel can also supplement the nutrition of coarse food grain.Cassava has high dietary-fiber, high calcium, high potassium, low sugar, low
The characteristics of rouge, makes human body generate stronger satiety, and dietary fiber can help enterogastric peristalsis, and low fat still can be supplemented efficiently
Energy develops cassava functional food, can optimize national diet structure, ensures that human health plays positive effect.Simultaneously also
Solve the problems, such as cake specific volume reduce, tissue harden, organize it is unloose.Brazil's RAMOS board south can be selected in the tapioca
U.S. tapioca.
Oligofructose brings profit because not being digested the proliferation factor that can be directly entered large intestine as Bifidobacterium
Intestines defaecation promotes a variety of benefits such as mineral matter element absorption, strengthen immunity, is important functional food ingredient.Meanwhile function
Can property oligofructose sugariness, water activity, in terms of have property similar with sucrose.In the present invention, to shell egg
When liquid is dismissed, the foamability of oligofructose is higher than sucrose by 3%, replaces sucrose to play identical work during cake bakes
With.Excellent kind precious oligofructose is apt in the optional Zibo Yishengkang edge Biotechnology Co., Ltd production of the oligofructose, can also
Select the smooth because of galactooligosaccharide of Chongqing every Yi Tian commerce and trade Co., Ltd production.
In the present invention, butter, milk, cheese, salt, egg, white granulated sugar, lemon (lemon juice) can be commercially available,
Cheese is preferably reproduced cheese, and salt is preferably sea salt, and white granulated sugar can choose the confectioners' sugar of commercial type.
According to the present invention, in step 1), the butter after softening is usually selected.
According to the present invention, in step 2), the tapioca for selecting the milk boiled to be significantly better than cold milk mixing is prepared into
The cake (cake embryo) arrived bakes because it is non-newtonian fluid that cold milk, which is worked it out, and carrys out bread embryo hair shaft, and then the two is caused to exist
Difference is obvious in terms of tissue, mouthfeel.
According to the present invention, first part's protein paste is added in the mixture obtained to step 3) and turns by step 5)
It is even；The mixture that step 5) obtains is uniformly mixed by step 6) with second part protein paste can make cake more fluffy.
Preferably, the dosage of each component are as follows:
Butter 35-80 parts by weight, tapioca 20-50 parts by weight, low-gluten wheat flour 20-50 parts by weight, milk 30-60 weight
Measure part, cheese 20-50 parts by weight, oligofructose 5-20 parts by weight, salt 2-5 parts by weight, egg 150-300 parts by weight, white granulated sugar
5-20 parts by weight, lemon juice 1-3.5 parts by weight.
Scheme as a further preference, the dosage of each component are as follows:
Butter 50-65 parts by weight, tapioca 30-39 parts by weight, low-gluten wheat flour 30-39 parts by weight, milk 40-52 weight
Measure part, cheese 30-39 parts by weight, oligofructose 10-15 parts by weight, salt 3-3.9 parts by weight, egg 200-260 parts by weight, white sand
Sugared 10-15 parts by weight, lemon juice 2-2.6 parts by weight.
Preferably, further include screening low-gluten wheat flour, retain partial size≤80 mesh low-gluten wheat flour.Institute
Stating low-gluten wheat flour can be by commercially available acquisition, such as low-gluten wheat flour of benefit Hai Jiali company production.
Preferably, in step 3), further includes: monascorubin is added and is uniformly mixed, the additional amount of monascorubin
It is 0.00008-0.00012 times of low-gluten wheat flour additional amount.Into the cake embryo of the application, addition monascorubin can be played anti-
Fat effect, effect be by lipolysis activity and can be slight reduction appetite bring, monascorubin also has
There is the effect of reducing blood lipid, hypoglycemic, prevention of arterial atherosis, monascorubin is added, not only enriches cake embryo (cake)
Sense organ color, and assign cake embryo (cake) health-care efficacy.
Preferably, in step 4), oligofructose is added several times, can preferably dismiss cream in this way.
In the present invention, step 6) can set 2-3cm for the thickness of oligofructose cassava cake embryo.
Preferably, after step 6) obtains oligofructose cassava cake embryo, further includes: to oligofructose cassava egg
Cake embryo surface places sugaring lemon tablet and takes sugaring lemon tablet away after fructose cassava cake embryo to be oligomerized absorbs citris aromas.It is preferred that
Ground, it is closed with tinfoil or vessel after putting sugaring lemon tablet, after fructose cassava cake embryo to be oligomerized absorbs citris aromas,
Take lemon tablet away.
Preferably, in step 6), roasted temperature fiery up and down is 150-160 DEG C, and the roasted time is 50-
60min。
Preferably, in step 6), control ambient humidity is 40-50% when baking.
The second aspect of the present invention provides the oligofructose cassava cake embryo being prepared by above-mentioned preparation method.
The third aspect of the present invention provides a kind of oligofructose selenium-rich cassava cake, the oligofructose selenium-rich cassava cake by
The method included the following steps is prepared: cake embryo surface is sprinkled selenium-rich corn grain；The cake embryo is above-mentioned cake
Embryo.The selenium-rich corn grain derives from selenium-rich corn of bestowing favour, full of nutrition, contains a large amount of protein, dietary fiber, vitamin
Minerals unsaturated fat acid lecithin etc., wherein the ingredient for having many human bodies beneficial, such as contained longevity factor glutathione, In
Under the participation of selenium, glutathione oxidase is generated, has and renews one's youth, the function of anti-aging.
Another oligofructose selenium-rich cassava cake is also provided, the oligofructose selenium-rich cassava cake is by including the following steps
Preparation method be prepared: to cake embryo surface smear selenium-rich taro paste；The cake embryo is above-mentioned cake embryo.The richness
Selenium taro paste is a kind of important vegetables and cereal crops from bestowing favour selenium-rich taro, and nutritive and medicinal value is high, can be with
Strengthen immunity, defaecation of detoxifying, B family vitamin rich in, P elements and fluorine element and protein, taro are alkaline foods
Product can neutralize the acidic materials accumulated in vivo, reconcile the acid-base balance of human body, can beautifying face and moistering lotion, pitch-black hair, bowl spares benefit
Gas, and the starch granules of taro is very small, and digestibility is up to 98%.
Certainly, it also can allow the oligofructose selenium-rich cassava cake that different taste is prepared in the materials such as Yoghourt.
The advantages and positive effects of the present invention:
Each material in the present invention is used by the collocation of above-mentioned formula, by interaction to each other, obtains a kind of function
It can property, soft cake (cake embryo) that is glutinous, flexible, being capable of convolution, shapeable various shapes and taste.
The microelements such as dietary fiber and multivitamin rich in tapioca, amino acid and phosphorus, calcium, potassium,
Low-gluten wheat flour is added simultaneously, the nutriment of the two complements each other, and improves the diet structure of people, allows some being not suitable with coarse food grain
The crowd of mouthfeel can also supplement the nutrition of coarse food grain.The reduction of cake specific volume is also solved simultaneously, tissue hardens, it is unloose to organize
Problem.
The foamability of oligofructose is higher than sucrose by 3%, replaces sucrose to play identical effect during cake bakes.
Monascorubin also has effects that reducing blood lipid, hypoglycemic, prevention of arterial atherosis, monascorubin is added, not only
The sense organ color of cake embryo (cake) is enriched, and assigns cake embryo (cake) health-care efficacy.
Selenium-rich corn grain is full of nutrition, contains a large amount of protein, dietary fiber, vitamin and minerals unsaturated fatty acid ovum
Phosphatide etc., wherein the ingredient for having many human bodies beneficial, such as contained longevity factor glutathione generate paddy Guang in the presence of selenium
Sweet peptide oxidizing ferment has and renews one's youth, the function of anti-aging.Immunity can be enhanced in selenium-rich taro paste, and defaecation of detoxifying contains
B family vitamin abundant, P elements and fluorine element and protein, taro are basic foods, can neutralize the acidity accumulated in vivo
Substance, reconciles the acid-base balance of human body, can beautifying face and moistering lotion, pitch-black hair, tonifying middle-Jiao and Qi, and the starch granules of taro is very
Small, digestibility is up to 98%.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
In the embodiment of the present invention, each component refers both to mass parts.
In the embodiment of the present invention, South America tapioca is Brazil's RAMOS board starch, and low-gluten wheat flour is public purchased from benefit Hai Jiali
Department, reproduced cheese are purchased from Bang Shi Food Co., Ltd, and oligofructose is purchased from Zibo Yishengkang edge Biotechnology Co., Ltd, food
Grade monascorubin is purchased from Guangdong Tian Yi Biotechnology Co., Ltd.
Embodiment 1
The present embodiment provides a kind of oligofructose selenium-rich cassava cakes and each parts by weight of raw materials to form.
Each parts by weight of raw materials composition are as follows:
57.5 parts of butter, 34.5 parts of South America tapioca, 34.5 parts of low-gluten wheat flour, 46 parts of milk, reproduced cheese 34.5
Part, 11.5 parts of oligofructose, 3.45 parts of sea salt, 0.00345 part of food-grade monascorubin, 230 parts of egg, 12.5 parts of white granulated sugar,
2.3 parts of lemon juice.
1) butter is softened, low-gluten wheat flour sieving retains partial size≤80 mesh low-gluten wheat flour, after being added to softening
In butter, while cheese is added, stirs evenly, obtains butter flour；
2) after milk boiling, South America tapioca is poured into the milk of boiling immediately, is uniformly mixing to obtain tapioca
Solution；
3) tapioca solution is poured into the butter flour stirred evenly, is added monascorubin while stirring, salt and
Egg yolk liquid；
4) egg white is dismissed, oligofructose is added several times when playing thick bubble, and instill lemon juice, continued 1000rpm and beat,
Equal foams attenuate greasy addition berry sugar, the protein paste until dismissing into stable butyrous；
5) protein paste for taking small part to send is added in step 3), is turned uniformly；
6) mixture for obtaining step 5) is refunded in remaining protein paste, is uniformly mixed, and snaps up turn uniformly, again
Enter in mold and is baked；
7) mold is swung in baking tray, puts preheated oven into, setting upper and lower fiery temperature is 150 DEG C, baking time
55 minutes, while on the side of mold, two glasss of water are put into, cake moisture is kept and whole mouthfeel (is through hygrometer detection humidity
45%)；
8) baking is completed, and is obtained oligofructose cassava cake embryo, is put sugaring lemon tablet above while hot, close with tinfoil
It closes, after cake absorbs citris aromas, takes lemon tablet away, surface is smeared taro mud and Yoghourt of arranging in pairs or groups made of selenium-rich taro of bestowing favour and done
It is rolled up at cake.
Embodiment 2
Difference from example 1 is that each parts by weight of raw materials composition are as follows:
65 parts by weight of butter, 39 parts by weight of South America tapioca, 39 parts by weight of low-gluten wheat flour, 52 parts by weight of milk, then
39 parts by weight of cheese processed, 15 parts by weight of oligofructose, 3.9 parts by weight of sea salt, 260 parts by weight of egg, 15 parts by weight of white granulated sugar, lemon
2.6 parts by weight of lemon juice, 0.00390 part of food-grade monascorubin.
Embodiment 3
Difference from example 1 is that each parts by weight of raw materials composition are as follows:
50 parts by weight of butter, 30 parts by weight of South America tapioca, 30 parts by weight of low-gluten wheat flour, 40 parts by weight of milk, then
30 parts by weight of cheese processed, 10 parts by weight of oligofructose, 3 parts by weight of sea salt, 200 parts by weight of egg, 10 parts by weight of white granulated sugar, lemon
2 parts by weight of juice, 0.00300 part of food-grade monascorubin.
Comparative example 1
Difference from example 1 is that selecting cold milk (room temperature) and the stirring of South America tapioca equal in step 2)
It is even to obtain tapioca solution.
Comparative example 2
Difference from example 1 is that not using low-gluten wheat flour, 69 parts of South America tapioca is selected.
Test case
Sensory evaluation is carried out to the oligofructose cassava cake embryo that embodiment and comparative example is prepared, as a result as follows:
1 sensory evaluation criteria of table
2 Analyses Methods for Sensory Evaluation Results of table
3 cake sensory evaluation analysis of variance table of table
Summary
Variance analysis
P-value is far smaller than 0.01 it can be seen from the above results, the addition of flour and will be wooden with the milk boiled
Sweet potato starch gelatinization is extremely important to the mouthfeel and sensory evaluation scores of cake.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of oligofructose cassava cake embryo, which is characterized in that the preparation method includes:
1) low-gluten wheat flour is uniformly mixed with butter, cheese, obtains butter flour；
2) tapioca is uniformly mixed with the milk boiled, obtains tapioca solution；
3) tapioca solution is uniformly mixed with butter flour, salt, egg yolk liquid；
4) egg white after dismissing is uniformly mixed with oligofructose, lemon juice, adds white granulated sugar, dismiss the egg for obtaining butyrous
White paste；
5) first part's protein paste is added in the mixture obtained to step 3) and is turned uniformly；
6) mixture that step 5) obtains is uniformly mixed with second part protein paste, pours into mold and is baked, obtained oligomeric
Fructose cassava cake embryo.
2. preparation method according to claim 1, wherein the dosage of each component are as follows:
Butter 35-80 parts by weight, tapioca 20-50 parts by weight, low-gluten wheat flour 20-50 parts by weight, milk 30-60 weight
Part, cheese 20-50 parts by weight, oligofructose 5-20 parts by weight, salt 2-5 parts by weight, egg 150-300 parts by weight, white granulated sugar 5-
20 parts by weight, lemon juice 1-3.5 parts by weight.
3. preparation method according to claim 2, wherein the dosage of each component are as follows:
Butter 50-65 parts by weight, tapioca 30-39 parts by weight, low-gluten wheat flour 30-39 parts by weight, milk 40-52 weight
Part, cheese 30-39 parts by weight, oligofructose 10-15 parts by weight, salt 3-3.9 parts by weight, egg 200-260 parts by weight, white granulated sugar
10-15 parts by weight, lemon juice 2-2.6 parts by weight.
4. preparation method according to claim 1, wherein in step 3), further includes:
Monascorubin is added and is uniformly mixed, the additional amount of monascorubin is the 0.00008- of low-gluten wheat flour additional amount
0.00012 times.
5. preparation method according to claim 1, wherein in step 4), oligofructose is added several times.
6. preparation method according to claim 1, wherein after step 6) obtains oligofructose cassava cake embryo, also wrap
It includes:
Sugaring lemon tablet is placed to oligofructose cassava cake embryo surface, fructose cassava cake embryo to be oligomerized absorbs citris aromas
Afterwards, sugaring lemon tablet is taken away.
7. preparation method according to claim 1, wherein in step 6), roasted temperature fiery up and down is 150-160
DEG C, the roasted time is 50-60min.
8. the oligofructose cassava cake embryo that the preparation method as described in any one of claim 1-7 is prepared.
9. a kind of oligofructose selenium-rich cassava cake, which is characterized in that the oligofructose selenium-rich cassava cake is by including following step
Rapid method is prepared:
Cake embryo surface is sprinkled into selenium-rich corn grain；
The cake embryo is cake embryo according to any one of claims 8.
10. a kind of oligofructose selenium-rich cassava cake, which is characterized in that the oligofructose selenium-rich cassava cake is by including following step
Rapid preparation method is prepared:
Selenium-rich taro paste is smeared to cake embryo surface；
The cake embryo is cake embryo according to any one of claims 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910769382.7A CN110506774A (en) | 2019-08-20 | 2019-08-20 | A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910769382.7A CN110506774A (en) | 2019-08-20 | 2019-08-20 | A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110506774A true CN110506774A (en) | 2019-11-29 |
Family
ID=68626902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910769382.7A Withdrawn CN110506774A (en) | 2019-08-20 | 2019-08-20 | A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110506774A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146039A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cup-shaped cassava cake and method for making cup-shaped cassava cake |
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
-
2019
- 2019-08-20 CN CN201910769382.7A patent/CN110506774A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146039A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cup-shaped cassava cake and method for making cup-shaped cassava cake |
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106720037A (en) | A kind of konjaku biscuit and preparation method thereof | |
| CN102106361A (en) | Bean dregs biscuit and preparation method thereof | |
| CN109843088A (en) | Protein powder based on brewex's grains | |
| JP5131882B1 (en) | Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material | |
| CN109479919A (en) | A kind of high protein biscuit and preparation method thereof rich in dietary fiber | |
| CN104957225A (en) | High fiber corn cake and preparation method thereof | |
| CN103564022A (en) | Dietary fiber buckwheat mushroom biscuit | |
| CN107637626A (en) | Coarse cereals cookies and preparation method thereof | |
| KR101245302B1 (en) | Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| CN112715611A (en) | Black sesame seed flowing core moon cake rich in coarse grain fiber | |
| Gao et al. | Development of pumpkin seed meal biscuits | |
| CN104509571A (en) | Preparation method for xylitol pearl barley baked puff | |
| CN107136175A (en) | Multifilament layering cracknel and preparation method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| KR101689928B1 (en) | Process for Producing Bread Comprising Sweet Potato and Sticky Rice | |
| RU2631694C1 (en) | Mixture for low-carbohydrate baking | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| CN109601574A (en) | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety | |
| JP2005245321A (en) | Food material and food prepared therefrom | |
| CN108739922A (en) | A kind of potato compounding multigrain biscuit and preparation method thereof | |
| CN110506774A (en) | A kind of oligofructose cassava cake embryo and preparation method thereof and oligofructose selenium-rich cassava cake | |
| KR101766306B1 (en) | Manufacturing method of chocolate pie containing Allium hookeri powder | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| JP5080947B2 (en) | Method for producing sugar-free yeast fermentation product |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191129 |