CN110521750A - One kind containing crispbread oagat cake formula and its manufacturing process - Google Patents
One kind containing crispbread oagat cake formula and its manufacturing process Download PDFInfo
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- CN110521750A CN110521750A CN201910745069.XA CN201910745069A CN110521750A CN 110521750 A CN110521750 A CN 110521750A CN 201910745069 A CN201910745069 A CN 201910745069A CN 110521750 A CN110521750 A CN 110521750A
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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
-
- 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
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- 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
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses one kind containing crispbread oagat cake formula and its preparation process, and the oagat cake formula is made of the raw material of following weight ratio example: 1400~1600 parts of yellow cream, 1300~1500 parts of white granulated sugar, 400~600 parts of Egg-white, 7000~9000 parts of malt syrup, 25000~35000 parts of crispbread, 900~1000 parts of milk powder；Preparation containing crispbread oagat cake, to have crispbread i.e. thin and crisp, but it is thin without broken, it is crisp without blunt, the palatable characteristic of crisp-fried, make the present invention that there is dense milk by adding yellow cream simultaneously, increase trencherman's stomach to be intended to, makes the present invention relative to crispbread rich in nutrition by addition Egg-white and milk powder.
Description
Technical field
It is specifically a kind of to contain crispbread oagat cake formula and its manufacturing process the present invention relates to biscuit production field.
Background technique
Biscuit industry is with a long history, and with the development of history, biscuit kind is increasingly various, because have storage tolerance, easily
It is the features such as carrying, multiple tastes, deep to be liked by masses.Biscuit processes raw material relatively simple at present, and main nutrient composition is carbon water
Compound, there are also protein, fat, phosphorus, iron etc., whole nutrition is not balanced enough.With the continuous improvement of people's living standards, people
Requirement to biscuit be no longer only limitted to have enough, and increasingly focus on its health, nutrition and taste etc..Cake class food is consumption
Person is than a kind of preferable food, especially baking class seaweed biscuit, because its health, nutrition, fragrant taste become people due to the features such as
Cuisines when leisure pastime, house tourism.
Summary of the invention
The purpose of the present invention is to provide one kind to contain crispbread oagat cake formula and its manufacturing process, and preparation contains
It is i.e. thin and crisp but thin without broken that crispbread oagat cake has a crispbread, crisp without blunt, the palatable characteristic of crisp-fried, together
When make the present invention that there is dense milk by adding yellow cream, increase trencherman's stomach and be intended to, this is made by addition Egg-white and milk powder
Invention is rich in nutrition relative to crispbread.
The purpose of the present invention can be achieved through the following technical solutions:
One kind containing crispbread oagat cake formula, and the oagat cake formula is made of the raw material of following weight ratio example: yellow
It is 1400~1600 parts of cream, 1300~1500 parts of white granulated sugar, 400~600 parts of Egg-white, 7000~9000 parts of malt syrup, thin
25000~35000 parts of rusk, 900~1000 parts of milk powder.
Further, it is made of the raw material of following weight parts: 1500 parts of yellow cream, 1400 parts of white granulated sugar, Egg-white 500
Part, 8000 parts of malt syrup, 30000 parts of crispbread, 1000 parts of milk powder.
Further, it is made of the raw material of following weight parts: 1400 parts of yellow cream, 1300 parts of white granulated sugar, Egg-white 400
Part, 7000 parts of malt syrup, 25000 parts of crispbread, 900 parts of milk powder.
Further, it is made of the raw material of following weight parts: 1600 parts of yellow cream, 1500 parts of white granulated sugar, Egg-white 600
Part, 9000 parts of malt syrup, 35000 parts of crispbread, 1100 parts of milk powder.
Further, the yellow cream, egg storage temperature are 4 DEG C -10 DEG C, 65 DEG C -80 DEG C of humidity.
Further, egg eggshell cleaning, crack-free shape, egg yolk protrusion after egg is opened, it is complete, have it is tough
Property, Chicken Albumin clear, dilute thick transparence, broken rate of eggshell≤1%.
Further, the malt syrup appearance colorless transparence, sweetness value 46%.
Further, the milk powder in exquisiteness, even thickness, do not make moist, loosely without agglomerate shape, Water Content of Powdered Milk≤
14%.
One kind containing crispbread oagat cake manufacturing process, which comprises the following steps:
Malt syrup in formula and white granulated sugar are poured into boil and be boiled in sugared container to 110~120 DEG C of temperature by the first step, and boiling is boiled
Time is 30 ± 5min, until malt syrup and white granulated sugar desaturation mix, forms desaturation malt syrup and white granulated sugar mixture, In
Boiling boil during, desaturation malt syrup and white granulated sugar mixture are kept the temperature at 110~120 DEG C of temperature it is spare, in the process,
It is stirred, white granulated sugar is avoided to be gelatinized.
Second step pours into spare desaturation malt syrup and white granulated sugar mixture in blender, in spare desaturation wheat
Bud syrup and white granulated sugar mixture pour into during blender, by cream yellow in formula, crispbread and milk powder also it is synchronous
Enter to blender, first mixed slowly 4 ± 1min, wherein speed of agitator is 60 ± 10 revs/min, is then carried out
Quickly 4 ± 1min of stirring, wherein speed of agitator is 300 ± 10 revs/min, forms thick biscuit.
Above-mentioned thick biscuit is continued to stir by third step, and the thick biscuit temperature in machine to be mixed is 45~48 DEG C
When, it is kept stirring temperature in machine at this time and is in 45~48 DEG C, the Egg-white being added in formula first mixed slowly 4 ±
1min, wherein speed of agitator is 60 ± 10 revs/min, then carries out quickly stirring 4 ± 1min, wherein speed of agitator is
300 ± 10 revs/min, until Egg-white is sufficiently mixed with thick biscuit, forming face paste biscuit.
4th step, batter shape biscuit are 50 DEG C~60 DEG C, place are dried in hot bellows of the humidity less than 40% in temperature
Reason controls the water content of batter shape biscuit between 10~13%, forms desiccation biscuit.
Desiccation biscuit is carried out molding cutting by oagat cake equipment, is formed small by the 5th step at -60 DEG C of temperature 50 C
Block finished product biscuit, wherein fritter finished product biscuit is elongated, weight 5g~6g.
7th step packs fritter finished product biscuit, in the process, carries out coherent detection: packing case and packaging bag
It is clearly correct to print chromatography, no spot is damaged, and packing case is consistent with lot number marking on exterior and interior packing bag, correct, and position is accurate, nothing
It bites, is smudgy, product content is consistent with title, no to leak, is more, putting phenomenon, free from admixture in case less.
Biscuit after packaging is carried out 30~32min of ultraviolet radiator irradiation and carried out disinfection, final oagat is made by the 8th step
Cake.
Beneficial effects of the present invention:
It is 1, prepared by the present invention that containing crispbread oagat cake to have a crispbread i.e. thin and crisp but thin without broken,
It is crisp without blunt, the palatable characteristic of crisp-fried, while making the present invention have dense milk by adding yellow cream increases trencherman's stomach
It is intended to, makes the present invention relative to crispbread rich in nutrition by addition Egg-white and milk powder；
2, preparation process of the present invention makes malt syrup and white sand by high temperature elder generation desaturation malt syrup and white granulated sugar
Sugar can be sufficiently mixed, while the malt syrup of high temperature and white granulated sugar diluted mixture being carried out in blender with other ingredients
Stirring, ensure that more fully mixed between related ingredient；
3, preparation process of the present invention, at a temperature of 45~48 DEG C, the Egg-white being added in formula is mixed, and is guaranteed
Egg-white will not cause Egg-white to mix inhomogeneities since high temperature loss of activity is in solidification.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel all other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
In the description of the present invention, it is to be understood that, term " aperture ", "upper", "lower", " thickness ", "top", " in ",
Indicating positions or the positional relationship such as " length ", "inner", " surrounding ", are merely for convenience of description of the present invention and simplification of the description, without
It is that the component of indication or suggestion meaning or element must have a particular orientation, is constructed and operated in a specific orientation, therefore not
It can be interpreted as limitation of the present invention.
Embodiment one:
One kind containing crispbread oagat cake formula, is made of the raw material of following weight ratio example: 1500 grams of yellow cream, white
1400 grams of granulated sugar, 500 grams of Egg-white, 8000 grams of malt syrup, 30000 grams of crispbread, 1000 grams of milk powder.
Wherein, the yellow cream, egg storage temperature are 4 DEG C -10 DEG C, 65 DEG C -80 DEG C of humidity.
Wherein, the cleaning of egg eggshell, crack-free shape, egg yolk protrusion, complete, flexible, egg egg after egg is opened
White clear, dilute thick transparence, broken rate of eggshell≤1%.
Wherein, malt syrup appearance colorless transparence, sweetness value 46%.
Wherein, milk powder is in exquisiteness, even thickness, does not make moist, loosely without agglomeration shape, Water Content of Powdered Milk≤14%.
Embodiment two:
One kind containing crispbread oagat cake formula, is made of the raw material of following weight parts: 1400 grams of yellow cream, white
1300 grams of granulated sugar, 400 grams of Egg-white, 7000 grams of malt syrup, 25000 grams of crispbread, 900 grams of milk powder.
Wherein, the yellow cream, egg storage temperature are 4 DEG C -10 DEG C, 65 DEG C -80 DEG C of humidity.
Wherein, the cleaning of egg eggshell, crack-free shape, egg yolk protrusion, complete, flexible, egg egg after egg is opened
White clear, dilute thick transparence, broken rate of eggshell≤1%.
Wherein, malt syrup appearance colorless transparence, sweetness value 46%.
Wherein, milk powder is in exquisiteness, even thickness, does not make moist, loosely without agglomeration shape, Water Content of Powdered Milk≤14%.
Embodiment three:
One kind containing crispbread oagat cake formula, is made of the raw material of following weight parts: yellow cream 1600, white granulated sugar
1500 grams, 600 grams of Egg-white, 9000 grams of malt syrup, 35000 grams of crispbread, 1100 grams of milk powder.
Wherein, the yellow cream, egg storage temperature are 4 DEG C -10 DEG C, 65 DEG C -80 DEG C of humidity.
Wherein, the cleaning of egg eggshell, crack-free shape, egg yolk protrusion, complete, flexible, egg egg after egg is opened
White clear, dilute thick transparence, broken rate of eggshell≤1%.
Wherein, malt syrup appearance colorless transparence, sweetness value 46%.
Wherein, milk powder is in exquisiteness, even thickness, does not make moist, loosely without agglomeration shape, Water Content of Powdered Milk≤14%.
The one kind for wherein implementing one, embodiment two and embodiment three contains crispbread oagat cake manufacturing process, including with
Lower step:
One kind containing crispbread oagat cake manufacturing process, which comprises the following steps:
Malt syrup in formula and white granulated sugar are poured into boil and be boiled in sugared container to 110~120 DEG C of temperature by the first step, and boiling is boiled
Time is 30 ± 5min, until malt syrup and white granulated sugar desaturation mix, forms desaturation malt syrup and white granulated sugar mixture, In
Boiling boil during, desaturation malt syrup and white granulated sugar mixture are kept the temperature at 110~120 DEG C of temperature it is spare, in the process,
It is stirred, white granulated sugar is avoided to be gelatinized.
Second step pours into spare desaturation malt syrup and white granulated sugar mixture in blender, in spare desaturation wheat
Bud syrup and white granulated sugar mixture pour into during blender, by cream yellow in formula, crispbread and milk powder also it is synchronous
Enter to blender, first mixed slowly 4 ± 1min, wherein speed of agitator is 60 ± 10 revs/min, is then carried out
Quickly 4 ± 1min of stirring, wherein speed of agitator is 300 ± 10 revs/min, forms thick biscuit.
Above-mentioned thick biscuit is continued to stir by third step, and the thick biscuit temperature in machine to be mixed is 45~48 DEG C
When, it is kept stirring temperature in machine at this time and is in 45~48 DEG C, the Egg-white being added in formula first mixed slowly 4 ±
1min, wherein speed of agitator is 60 ± 10 revs/min, then carries out quickly stirring 4 ± 1min, wherein speed of agitator is
300 ± 10 revs/min, until Egg-white is sufficiently mixed with thick biscuit, forming face paste biscuit.
4th step, batter shape biscuit are 50 DEG C~60 DEG C, place are dried in hot bellows of the humidity less than 40% in temperature
Reason controls the water content of batter shape biscuit between 10~13%, forms desiccation biscuit.
Desiccation biscuit is carried out molding cutting by oagat cake equipment, is formed small by the 5th step at -60 DEG C of temperature 50 C
Block finished product biscuit, wherein fritter finished product biscuit is elongated, weight 5g~6g.
7th step packs fritter finished product biscuit, in the process, carries out coherent detection: packing case and packaging bag
It is clearly correct to print chromatography, no spot is damaged, and packing case is consistent with lot number marking on exterior and interior packing bag, correct, and position is accurate, nothing
It bites, is smudgy, product content is consistent with title, no to leak, is more, putting phenomenon, free from admixture in case less.
Biscuit after packaging is carried out 30~32min of ultraviolet radiator irradiation and carried out disinfection, final oagat is made by the 8th step
Cake.
Oagat cake ingredient of the present invention directly passes through the crispbread of finished product and its auxiliary ingredients is made, and reduces wafer
Dry preparation process flow, simplifies this technique more；Simultaneously using crispbread as major ingredient, oagat cake of the present invention is made to have wafer
Dry i.e. thin and crisp but thin without broken, crisp without blunt, the palatable characteristic of crisp-fried；
The present invention enables malt syrup and white granulated sugar to be sufficiently mixed by high temperature elder generation desaturation malt syrup and white granulated sugar,
The malt syrup of high temperature and white granulated sugar diluted mixture are stirred in blender with other ingredients simultaneously, ensure that correlation
It is more fully mixed between ingredient；
At a temperature of 45~48 DEG C, the Egg-white being added in formula is mixed, and ensure that Egg-white will not be due to high temperature
Loss of activity causes Egg-white to mix inhomogeneities in solidification.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.
Claims (9)
1. one kind contain crispbread oagat cake formula, which is characterized in that the oagat cake formula by following weight ratio example original
Material composition: 1400~1600 parts of yellow cream, 1300~1500 parts of white granulated sugar, 400~600 parts of Egg-white, malt syrup 7000~
9000 parts, 25000~35000 parts of crispbread, 900~1000 parts of milk powder.
2. one kind according to claim 1 contains crispbread oagat cake formula, which is characterized in that be by following weight parts
Raw material be made: 1500 parts of yellow cream, 1400 parts of white granulated sugar, 500 parts of Egg-white, 8000 parts of malt syrup, crispbread 30000
Part, 1000 parts of milk powder.
3. one kind according to claim 1 contains crispbread oagat cake formula, which is characterized in that be by following weight parts
Raw material be made: 1400 parts of yellow cream, 1300 parts of white granulated sugar, 400 parts of Egg-white, 7000 parts of malt syrup, crispbread 25000
Part, 900 parts of milk powder.
4. one kind according to claim 1 contains crispbread oagat cake formula, which is characterized in that be by following weight parts
Raw material be made: 1600 parts of yellow cream, 1500 parts of white granulated sugar, 600 parts of Egg-white, 9000 parts of malt syrup, crispbread 35000
Part, 1100 parts of milk powder.
5. one kind according to claim 1 to 4 contains crispbread oagat cake formula, which is characterized in that the Huang milk
Oil, egg storage temperature are 4 DEG C -10 DEG C, 65 DEG C -80 DEG C of humidity.
6. containing crispbread oagat cake formula according to any described one kind of claim 5, which is characterized in that the egg egg
Shell cleaning, crack-free shape, egg yolk protrusion, complete, flexible after egg is opened are Chicken Albumin clear, dilute thick transparent
Shape, broken rate of eggshell≤1%.
7. one kind according to claim 1 to 4 contains crispbread oagat cake formula, which is characterized in that the malt
Syrup appearance colorless transparence, sweetness value 46%.
8. one kind according to claim 1 to 4 contains crispbread oagat cake formula, which is characterized in that the milk powder
In exquisiteness, even thickness, do not make moist, loosely without agglomeration shape, Water Content of Powdered Milk≤14%.
9. one kind contains crispbread oagat cake manufacturing process, which comprises the following steps:
Malt syrup in formula and white granulated sugar are poured into boil and be boiled in sugared container to 110~120 DEG C of temperature by the first step, and the time is boiled in boiling
Desaturation malt syrup and white granulated sugar mixture are formed, is boiled in boiling until malt syrup and white granulated sugar desaturation mix for 30 ± 5min
In the process, desaturation malt syrup and white granulated sugar mixture are kept the temperature at 110~120 DEG C of temperature it is spare, in the process, carry out
Stirring, avoids white granulated sugar from being gelatinized；
Second step pours into spare desaturation malt syrup and white granulated sugar mixture in blender, in spare desaturation maltose
Slurry and white granulated sugar mixture pour into during blender, are poured into cream yellow in formula, crispbread and milk powder are also synchronous
In blender, 4 ± 1min is first mixed slowly, wherein speed of agitator is 60 ± 10 revs/min, is then quickly stirred
4 ± 1min is mixed, wherein speed of agitator is 300 ± 10 revs/min, forms thick biscuit；
Above-mentioned thick biscuit is continued to stir by third step, when the thick biscuit temperature in machine to be mixed is 45~48 DEG C, this
When be kept stirring temperature in machine and be in 45~48 DEG C, the Egg-white being added in formula is first mixed slowly 4 ± 1min, wherein
Speed of agitator be 60 ± 10 revs/min, then carry out quickly stirring 4 ± 1min, wherein speed of agitator for 300 ± 10 turns/
Minute, until Egg-white is sufficiently mixed with thick biscuit, forming face paste biscuit；
4th step, batter shape biscuit is 50 DEG C~60 DEG C, is dried in hot bellows of the humidity less than 40% in temperature, is made
The water content of batter shape biscuit controls between 10~13%, forms desiccation biscuit；
Desiccation biscuit is carried out molding cutting by oagat cake equipment at -60 DEG C of temperature 50 C by the 5th step, formed fritter at
Biscuit is savored, wherein fritter finished product biscuit is elongated, weight 5g~6g；
7th step packs fritter finished product biscuit, in the process, carries out coherent detection: packing case and packaging bag printing
Chromatography is clearly correct, and no spot is damaged, and packing case is consistent with lot number marking on exterior and interior packing bag, correct, and position is accurate, no leakage
It prints, is smudgy, product content is consistent with title, no to leak, is more, putting phenomenon, free from admixture in case less；
Biscuit after packaging is carried out 30~32min of ultraviolet radiator irradiation and carried out disinfection, final oagat cake is made by the 8th step.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910745069.XA CN110521750A (en) | 2019-08-13 | 2019-08-13 | One kind containing crispbread oagat cake formula and its manufacturing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910745069.XA CN110521750A (en) | 2019-08-13 | 2019-08-13 | One kind containing crispbread oagat cake formula and its manufacturing process |
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Family
ID=68662971
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| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN108740250A (en) * | 2018-06-08 | 2018-11-06 | 成都喜相逢食品有限公司 | A kind of nougat and preparation method thereof |
| CN109548945A (en) * | 2018-12-25 | 2019-04-02 | 江苏爱诗侬生物科技有限公司 | A kind of snowflake that mouthfeel is mild is crisp and its processing technology |
-
2019
- 2019-08-13 CN CN201910745069.XA patent/CN110521750A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349140A (en) * | 2013-05-13 | 2013-10-16 | 王艳 | Nougat and preparation method thereof |
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN108402139A (en) * | 2018-02-08 | 2018-08-17 | 安徽侬安康食品有限公司 | A kind of soft milk oagat cake of linseed and preparation method |
| CN108740250A (en) * | 2018-06-08 | 2018-11-06 | 成都喜相逢食品有限公司 | A kind of nougat and preparation method thereof |
| CN109548945A (en) * | 2018-12-25 | 2019-04-02 | 江苏爱诗侬生物科技有限公司 | A kind of snowflake that mouthfeel is mild is crisp and its processing technology |
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