CN110651806A - Coarse cereal biscuit and preparation method thereof - Google Patents
Coarse cereal biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN110651806A CN110651806A CN201911016640.0A CN201911016640A CN110651806A CN 110651806 A CN110651806 A CN 110651806A CN 201911016640 A CN201911016640 A CN 201911016640A CN 110651806 A CN110651806 A CN 110651806A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- dough
- coarse cereal
- antler
- 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
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 29
- 235000013339 cereals Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 211
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 21
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 21
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 21
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 21
- 210000003056 antler Anatomy 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 235000019713 millet Nutrition 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
- 235000000832 Ayote Nutrition 0.000 claims abstract description 20
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 20
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 20
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 20
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 20
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 18
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 13
- 239000011812 mixed powder Substances 0.000 claims abstract description 12
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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
-
- 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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
-
- 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)
- Zoology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a coarse cereal biscuit which is prepared from the following raw materials in parts by mass: 800 to 1000 parts of wheat flour, 10 to 20 parts of pumpkin powder, 20 to 30 parts of sweet potato powder, 20 to 30 parts of antler powder, 20 to 30 parts of protein powder, 2 to 4 parts of millet powder, 2 to 4 parts of black rice powder, 2 to 4 parts of Chinese date powder, 2 to 4 parts of lotus root powder, 2 to 4 parts of kudzu root powder and 2 to 4 parts of oat powder. The biscuit can be used for effectively and scientifically eating. The preparation method comprises the following steps: step 1, weighing the raw materials according to the proportion: firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder; step 2, adding honey, white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough; and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
Description
Technical Field
The invention belongs to the technical field of biscuit preparation, and particularly relates to a coarse cereal biscuit; the invention also relates to a preparation method of the coarse cereal biscuit.
Background
Modern people increasingly pursue scientific diet, the scientific diet particularly emphasizes that coarse cereals, coarse grains and coarse and fine matched foods are very beneficial to the health of human bodies, biscuits are leisure foods which are deeply loved by people, and the combination of the coarse cereals and the biscuits can meet the consumption requirements of people on more nutrition, convenience and flavor of the biscuits and is also beneficial to the health of the human bodies.
Disclosure of Invention
The invention aims to provide a coarse cereal biscuit which is simple in preparation method and can effectively and scientifically eat.
The invention also aims to provide a preparation method of the coarse cereal biscuit.
The invention adopts the technical scheme that a coarse cereal biscuit is composed of the following raw materials in parts by mass: 800 to 1000 parts of wheat flour, 10 to 20 parts of pumpkin powder, 20 to 30 parts of sweet potato powder, 20 to 30 parts of antler powder, 20 to 30 parts of protein powder, 2 to 4 parts of millet powder, 2 to 4 parts of black rice powder, 2 to 4 parts of Chinese date powder, 2 to 4 parts of lotus root powder, 2 to 4 parts of kudzu root powder and 2 to 4 parts of oat powder.
The present invention is also characterized in that,
the weight ratio of wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, jujube powder, lotus root powder, kudzu root powder and oat powder is 900:15:25:25: 3: 3:3:3:3: 3, mixing.
The other technical scheme adopted by the invention is as follows: a preparation method of a coarse cereal biscuit comprises the following steps:
the method comprises the following steps:
step 1, weighing the following raw materials in proportion:
800-1000 parts of wheat flour, 10-20 parts of pumpkin powder, 20-30 parts of sweet potato powder, 20-30 parts of antler powder, 20-30 parts of protein powder, 2-4 parts of millet powder, 2-4 parts of black rice powder, 2-4 parts of Chinese date powder, 2-4 parts of lotus root starch, 2-4 parts of kudzu root powder and 2-4 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding honey, white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
The present invention is also characterized in that,
mixing the mixed powder, the white granulated sugar, the baking soda and the water in sequence according to the weight ratio of 200:5:20: 125.
The temperature of the dough kneading water is 40-45 ℃.
Fermenting at 20-30 deg.C for 40-50 min.
The invention has the beneficial effects that: the coarse cereal biscuits enrich coarse cereal biscuit food, and the coarse cereal biscuits prepared by the preparation method of the coarse cereal biscuits are crispy in taste and rich in nutrition, so that the purposes of scientific diet and benefiting health are achieved; wherein the antler powder, the protein powder and the oat powder can enhance the immunity of the organism, and the millet powder, the black rice powder, the date powder, the lotus root powder and the kudzu root powder can tonify qi and enrich blood, and the raw materials can be used as the alternative of healthy foods.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention provides a coarse cereal biscuit which comprises the following raw materials in parts by mass: 800 to 1000 parts of wheat flour, 10 to 20 parts of pumpkin powder, 20 to 30 parts of sweet potato powder, 20 to 30 parts of antler powder, 20 to 30 parts of protein powder, 2 to 4 parts of millet powder, 2 to 4 parts of black rice powder, 2 to 4 parts of Chinese date powder, 2 to 4 parts of lotus root powder, 2 to 4 parts of kudzu root powder and 2 to 4 parts of oat powder.
The weight ratio of wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, jujube powder, lotus root powder, kudzu root powder and oat powder is 900:15:25:25: 3: 3:3:3:3: 3, mixing.
The invention also provides a preparation method of the coarse cereal biscuit, which comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
800-1000 parts of wheat flour, 10-20 parts of pumpkin powder, 20-30 parts of sweet potato powder, 20-30 parts of antler powder, 20-30 parts of protein powder, 2-4 parts of millet powder, 2-4 parts of black rice powder, 2-4 parts of Chinese date powder, 2-4 parts of lotus root starch, 2-4 parts of kudzu root powder and 2-4 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
Mixing the mixed powder, the white granulated sugar, the baking soda and the water in sequence according to the weight ratio of 200:5:20: 125.
The temperature of the dough kneading water is 40-45 ℃.
Fermenting at 20-30 deg.C for 40-50 min.
Example 1
A preparation method of a coarse cereal biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
800 parts of wheat flour, 10 parts of pumpkin powder, 20 parts of sweet potato powder, 20 parts of antler powder, 20 parts of protein powder, 2 parts of millet powder, 2 parts of black rice powder, 2 parts of Chinese date powder, 2 parts of lotus root powder, 2 parts of kudzu root powder and 2 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
Mixing the mixed powder, the white granulated sugar, the baking soda and the water in sequence according to the weight ratio of 200:5:20: 125.
The temperature of the dough kneading water is 40 ℃.
Fermenting at 20-30 deg.C for 40 min.
Example 2
A preparation method of a coarse cereal biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
1000 parts of wheat flour, 20 parts of pumpkin powder, 30 parts of sweet potato powder, 30 parts of antler powder, 30 parts of protein powder, 4 parts of millet powder, 4 parts of black rice powder, 4 parts of Chinese date powder, 4 parts of lotus root powder, 4 parts of kudzu root powder and 4 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
Mixing the mixed powder, the white granulated sugar, the baking soda and the water in sequence according to the weight ratio of 200:5:20: 125.
The temperature of the dough kneading water was 45 ℃.
The fermentation temperature is 30 deg.C, and the baking time is 50 min.
EXAMPLE 3
A preparation method of a coarse cereal biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
900 parts of wheat flour, 15 parts of pumpkin powder, 25 parts of sweet potato powder, 25 parts of antler powder, 25 parts of protein powder, 3 parts of millet powder, 3 parts of black rice powder, 3 parts of Chinese date powder, 3 parts of lotus root powder, 3 parts of kudzu root powder and 3 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
Mixing the mixed powder, the white granulated sugar, the baking soda and the water in sequence according to the weight ratio of 200:5:20: 125.
The temperature of the dough kneading water was 42 ℃.
The fermentation temperature is 25 deg.C, and the baking time is 45 min.
Claims (6)
1. The coarse cereal biscuit is characterized in that raw material powder comprises the following raw materials in parts by mass: 800 to 1000 parts of wheat flour, 10 to 20 parts of pumpkin powder, 20 to 30 parts of sweet potato powder, 20 to 30 parts of antler powder, 20 to 30 parts of protein powder, 2 to 4 parts of millet powder, 2 to 4 parts of black rice powder, 2 to 4 parts of Chinese date powder, 2 to 4 parts of lotus root powder, 2 to 4 parts of kudzu root powder and 2 to 4 parts of oat powder.
2. The coarse cereal biscuit as claimed in claim 1, is characterized in that the weight ratio of wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder is 900:15:25:25:25: 3: 3:3:3:3: 3, mixing.
3. The preparation method of the coarse cereal biscuit according to claim 2, characterized by comprising the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
800-1000 parts of wheat flour, 10-20 parts of pumpkin powder, 20-30 parts of sweet potato powder, 20-30 parts of antler powder, 20-30 parts of protein powder, 2-4 parts of millet powder, 2-4 parts of black rice powder, 2-4 parts of Chinese date powder, 2-4 parts of lotus root starch, 2-4 parts of kudzu root powder and 2-4 parts of oat powder;
firstly, mixing and uniformly stirring wheat flour, pumpkin powder, sweet potato powder, antler powder, protein powder, millet powder, black rice powder, Chinese date powder, lotus root powder, kudzu root powder and oat powder;
step 2, adding white granulated sugar and baking soda into the mixed powder obtained in the step 1, adding water, stirring uniformly and kneading into dough;
and 3, fermenting the dough at normal temperature, then pressing and forming the dough through a die, and baking the dough after forming to obtain the bread.
4. The preparation method of the coarse cereal biscuit according to claim 3, characterized in that the mixed flour, the white granulated sugar, the baking soda and the water are sequentially mixed according to a weight ratio of 200:5:20: 125.
5. The preparation method of the coarse cereal biscuits according to claim 3, characterized in that the temperature of the dough kneading water is 40-45 ℃.
6. The preparation method of the coarse cereal biscuit according to claim 3, characterized in that the fermentation temperature is 20-30 ℃, and the baking time is 40-50 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911016640.0A CN110651806A (en) | 2019-10-24 | 2019-10-24 | Coarse cereal biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911016640.0A CN110651806A (en) | 2019-10-24 | 2019-10-24 | Coarse cereal biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651806A true CN110651806A (en) | 2020-01-07 |
Family
ID=69041994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911016640.0A Pending CN110651806A (en) | 2019-10-24 | 2019-10-24 | Coarse cereal biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110651806A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271123A (en) * | 2013-06-07 | 2013-09-04 | 王艳梅 | Formula for biscuits of hairy antler series and processing technology |
| CN108244194A (en) * | 2018-04-23 | 2018-07-06 | 桐城市兴新食品有限公司 | A kind of selenium-enriched health care biscuit and preparation method thereof |
| CN108669167A (en) * | 2018-08-29 | 2018-10-19 | 郝玉花 | A kind of multigrain biscuit and its processing method |
-
2019
- 2019-10-24 CN CN201911016640.0A patent/CN110651806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271123A (en) * | 2013-06-07 | 2013-09-04 | 王艳梅 | Formula for biscuits of hairy antler series and processing technology |
| CN108244194A (en) * | 2018-04-23 | 2018-07-06 | 桐城市兴新食品有限公司 | A kind of selenium-enriched health care biscuit and preparation method thereof |
| CN108669167A (en) * | 2018-08-29 | 2018-10-19 | 郝玉花 | A kind of multigrain biscuit and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202115A (en) * | 2020-03-13 | 2020-05-29 | 安徽盼盼食品有限公司 | Production method of quinoa flour type sugar-free biscuits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731296A (en) | Biscuits with brain-tonifying effect | |
| CN109588451B (en) | Preparation method of high-pueraria-starch-content nutritional biscuits | |
| CN106036469A (en) | Processing method of seafood and potato pancake | |
| KR20100072155A (en) | Manufacturing method for snacks | |
| CN110651806A (en) | Coarse cereal biscuit and preparation method thereof | |
| CN110742112A (en) | Novel avocado and jujube paste sandwich biscuit | |
| CN105145730A (en) | Wheat bran shortcake and production method thereof | |
| CN109479929A (en) | A kind of inulin tremella low-sugar biscuit and preparation method thereof | |
| CN101653159A (en) | Extruded corn cake and preparation method thereof | |
| CN110663742A (en) | Stomach-nourishing coarse cereal biscuit and preparation method thereof | |
| CN108142504A (en) | A kind of low fat and sugar cookies and preparation method thereof | |
| CN113796403A (en) | Preparation method of low-GI wheat germ bread rich in resistant starch | |
| CN107006558A (en) | The preparation method of fruit bread | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN104905083A (en) | Steamed stuffed bun production method | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| CN105265551A (en) | Crisp taro biscuit | |
| CN111066849A (en) | Highland barley pastry and preparation method thereof | |
| CN110235973A (en) | Sugared cake of a kind of leaching and preparation method thereof | |
| CN106922781A (en) | The preparation method of barley bread | |
| KR20130071902A (en) | Method for making crepe | |
| CN105851147A (en) | Sweet potato crispy cakes and making method thereof | |
| CN106305934A (en) | Kiwi fruit flavor flaky pastry and manufacturing method thereof | |
| CN114586923A (en) | Instant coarse cereal flour | |
| CN114246196A (en) | Purple sweet potato and celery biscuit 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200107 |