CN111202114A - A food for field operations and its preparation method - Google Patents
A food for field operations and its preparation method Download PDFInfo
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- CN111202114A CN111202114A CN202010043116.9A CN202010043116A CN111202114A CN 111202114 A CN111202114 A CN 111202114A CN 202010043116 A CN202010043116 A CN 202010043116A CN 111202114 A CN111202114 A CN 111202114A
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 9
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 11
- 235000015895 biscuits Nutrition 0.000 claims description 10
- 241000209094 Oryza Species 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000010297 mechanical methods and process Methods 0.000 claims 3
- 239000013589 supplement Substances 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 5
- 235000003642 hunger Nutrition 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical group 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000006996 mental state Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 108010047540 sucrose isomerase Proteins 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- 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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a field food and a preparation method thereof, belonging to the field of food processing. The field food can continuously provide energy supplement for a long time after being eaten for one time, is suitable for field workers to eat, and comprises the following components in parts by weight: 28-33 parts of isomaltulose, 35-40 parts of flour, 2-3 parts of xanthan gum oligosaccharide, 5-6 parts of rice germ powder, 8-10 parts of egg liquid, 3-5 parts of vegetable oil, 0.2-0.4 part of edible salt, 0.15-0.25 part of sodium bicarbonate and a proper amount of water. After the product is ingested, the energy can be continuously supplied to the human body for a long time without hunger sensation.
Description
Technical Field
The invention relates to a field food and a preparation method thereof, belonging to the field of food processing.
Background
Sugar is the most direct source and the most main substance for providing energy supplement for human bodies, and most energy required by human activities is from the decomposition energy supply of sugar metabolism, so that the human bodies must take sugar every day. However, most of the carbohydrates are fast energy and are catabolized within a short time after ingestion, and thus cannot provide energy for a long time. However, many field workers are difficult to ensure that food can be taken regularly to supplement energy in the working process, so that the field workers are in urgent need to solve the problem of developing a field food capable of continuously providing energy supplement for a long time.
Disclosure of Invention
Isomaltulose is a disaccharide unit formed by connecting glucose and fructose by β -1, 6-glycosidic bonds, is originally found in honey, is a natural nutritional healthy sugar, and can be formed by catalyzing sucrose isomerization by sucrose isomerase.
Although isomaltulose has the same heat energy (4 kcal/g) as sucrose, unlike sucrose, it is absorbed slowly by digestion in the body, so isomaltulose can be used as a long-acting energy source, and after being taken once, releases the energy contained in isomaltulose slowly in the body to be gradually absorbed, thus providing energy supplement for the human body continuously. Therefore, the invention takes isomaltulose as a core component and is supplemented with other nutrient components such as starch and the like, and forms a field food with long-acting energy supplement by scientifically designing a food formula.
The invention aims to solve the problem that field workers cannot eat food on time, and provides a field food capable of continuously providing energy supplement for a long time and a preparation method thereof by using long-acting energy isomaltulose as a main raw material and scientifically designing a food formula.
The purpose of the invention is realized by the following technical scheme:
the invention provides a field food capable of continuously providing energy supplement for a long time, which comprises the following ingredients in parts by weight: 28-33 parts of isomaltulose, 35-40 parts of flour, 2-3 parts of xanthan gum oligosaccharide, 5-6 parts of rice germ powder, 8-10 parts of egg liquid, 3-5 parts of vegetable oil, 0.2-0.4 part of edible salt, 0.15-0.25 part of sodium bicarbonate and water with a blending amount.
Wherein:
isomaltulose is energy slow-release sugar, enters small intestine after being eaten, is slowly decomposed to form glucose and fructose under the action of intestinal probiotic microorganisms, and continuously provides energy supplement for human metabolism after entering blood.
The xanthan gum oligosaccharide is a prebiotic with a health care function, and can promote the reproduction and metabolism of beneficial microorganisms in the intestinal tract so as to improve the immunity of a human body.
The rice germ powder provided by the invention is a byproduct of rice processing, and can provide substances such as necessary protein, fat, various vitamins and the like for human metabolism.
The carrot in the invention is rich in carotene and has the functions of nourishing liver and improving eyesight.
The invention also provides a preparation method of the field food, which comprises the following steps:
(1) preparing a salt-soda aqueous solution;
(2) weighing 28-33 parts of isomaltulose, 35-40 parts of flour, 2-3 parts of xanthan gum oligosaccharide and 5-6 parts of rice germ powder according to parts by weight, and mixing to prepare dough 1;
(3) adding 8-10 parts of egg liquid, 3-5 parts of vegetable oil and the salt-soda water obtained in the step (1) into the dough obtained in the step (2), and uniformly stirring to prepare dough 2;
(4) and (3) after the dough 2 is made into a certain shape, baking the dough in an oven to obtain a biscuit finished product, namely the field food.
Further, the specific preparation method of the salt-soda aqueous solution in the step (1) comprises the following steps: 0.2-0.4 part of edible salt and 0.15-0.25 part of sodium bicarbonate are dissolved in 9-10 parts of water according to parts by weight, and the mixture is uniformly stirred to obtain the salt-soda water solution.
Further, the method for preparing the dough in the steps (2) and (3) comprises a mechanical mode and a non-mechanical mode, wherein the mechanical mode comprises the step of preparing the dough by using a dough mixer.
Further, the step (4) of shaping the dough 2 includes: and (3) repeatedly rolling the dough 2 for 5-6 times by using a noodle press to prepare a sheet with the thickness of 0.8-1 cm, and cutting the sheet into a certain shape by using a die.
Further, the certain shape in the step (4) includes a rectangle, a square, a circle, a pentagram.
Further, the baking in the oven in the step (4) comprises the following steps: and putting the cut dough into a baking tray of an oven, standing for 15-20 minutes at room temperature, and then putting into the oven at 150-160 ℃ for baking for 15-20 minutes to obtain the bread.
The invention also provides the field food prepared by the method.
Advantageous effects of the invention
The field food has long-acting slow-release effect, can continuously provide energy supplement for a long time after being eaten, has no hunger sensation, and can extend the eating interval.
Detailed Description
The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1
(1) 0.3 part of edible salt and 0.2 part of sodium bicarbonate are dissolved in 10 parts of water according to the parts by weight to prepare a salt-soda aqueous solution.
(2) 30 parts of isomaltulose, 40 parts of flour, 2 parts of xanthan gum oligosaccharide and 5 parts of rice germ powder are weighed according to the parts by weight and are placed in a dough mixer to be mixed to obtain dough 1.
(3) And (3) adding 8 parts of egg liquid, 4 parts of vegetable oil and the salt-soda water obtained in the step (1) into a dough mixer filled with the dough obtained in the step (2), and uniformly stirring to obtain the dough 2.
(4) And (3) repeatedly rolling the dough 2 obtained in the step (3) for 6 times by using a noodle press to prepare a sheet with the thickness of 1 cm, cutting the sheet into rectangles (5 x 7 cm) by using a die, putting the rectangles into a baking tray, and standing the rectangles for 15 minutes at room temperature.
(5) Baking in an oven at 160 deg.C for 15 min to obtain biscuit product.
(6) Taking out, naturally cooling to room temperature, and packaging.
Example 2
(1) Dissolving 0.2 part of edible salt and 0.15 part of sodium bicarbonate into 9 parts of water according to parts by weight to prepare a salt-soda aqueous solution;
(2) weighing 28 parts of isomaltulose, 35 parts of flour, 2 parts of xanthan gum oligosaccharide and 5 parts of rice germ powder according to parts by weight, and mixing in a dough mixer to obtain dough 1;
(3) adding 8 parts of egg liquid, 3 parts of vegetable oil and the salt-soda water obtained in the step (1) into a dough mixer filled with the dough obtained in the step (2), and uniformly stirring to obtain dough 2;
(4) repeatedly rolling the dough 2 obtained in the step (3) for 5 times by using a noodle press to prepare a sheet with the thickness of 0.8 cm, cutting the sheet into rectangles (5 multiplied by 7 cm) by using a die, putting the rectangles into a baking tray, and standing the rectangles for 20 minutes at room temperature;
(5) baking in an oven at 150 deg.C for 20 min to obtain biscuit product;
(6) taking out, naturally cooling to room temperature, and packaging.
Example 3
(1) Dissolving 0.4 part of edible salt and 0.25 part of sodium bicarbonate into 10 parts of water according to the parts by weight to prepare a salt-soda aqueous solution;
(2) weighing 33 parts of isomaltulose, 40 parts of flour, 3 parts of xanthan gum oligosaccharide and 6 parts of rice germ powder according to parts by weight, and mixing in a dough mixer to obtain dough 1;
(3) adding 10 parts of egg liquid, 5 parts of vegetable oil and the salt-soda water obtained in the step (1) into a dough mixer filled with the dough obtained in the step (2), and uniformly stirring to obtain dough 2;
(4) repeatedly rolling the dough 2 obtained in the step (3) for 6 times by using a noodle press to prepare a sheet with the thickness of 1 cm, cutting the sheet into rectangles (5 multiplied by 7 cm) by using a die, putting the rectangles into a baking tray, and standing the rectangles for 15 minutes at room temperature;
(5) placing in an oven at 160 deg.C, baking for 15 min to obtain biscuit product;
(6) taking out, naturally cooling to room temperature, and packaging.
Example 4
The field food prepared in example 1 was subjected to a human efficacy test:
1. experimental sample
The biscuit produced in example 1 was used as a test sample and used as a main food.
2. Test object
Adult male and female volunteers were randomly selected at university of Dalian into 10 groups of males and females.
3. Experimental methods
Taking the biscuits to be tested as staple food, taking the biscuits to be tested at 7:30 am on the premise of not taking breakfast, wherein each male group takes 6 blocks of biscuits each time, each female group takes 5 blocks of biscuits each time, and drinks 350 ml of water, recording the time of hunger sensation after eating, and then normally taking dinner at 6:30 pm. One cycle was 7 days, with 6 days being the test period and 1 day being the rest period.
4. Results of the experiment
Statistical results of the experimental data are shown in the following table (hours).
And (4) conclusion: all testers eating the field food can extend the eating interval during the test period, the mental state is normal, and no adverse reaction occurs.
Claims (8)
1. The field food is characterized by comprising the following components in parts by weight: 28-33 parts of isomaltulose, 35-40 parts of flour, 2-3 parts of xanthan gum oligosaccharide, 5-6 parts of rice germ powder, 8-10 parts of egg liquid, 3-5 parts of vegetable oil, 0.2-0.4 part of edible salt, 0.15-0.25 part of sodium bicarbonate and water with a blending amount.
2. The method of preparing a field food product of claim 1, comprising the steps of:
(1) preparing a salt-soda aqueous solution;
(2) weighing 28-33 parts of isomaltulose, 35-40 parts of flour, 2-3 parts of xanthan gum oligosaccharide and 5-6 parts of rice germ powder according to parts by weight, and mixing to prepare dough 1;
(3) adding 8-10 parts of egg liquid, 3-5 parts of vegetable oil and the salt-soda water obtained in the step (1) into the dough obtained in the step (2), and uniformly stirring to prepare dough 2;
(4) and (3) after the dough 2 is made into a certain shape, baking the dough in an oven to obtain a biscuit finished product, namely the field food.
3. The process according to claim 2, characterized in that the aqueous salt-soda solution of step (1) is prepared by: 0.2-0.4 part of edible salt and 0.15-0.25 part of sodium bicarbonate are dissolved in 9-10 parts of water according to parts by weight, and the mixture is uniformly stirred to obtain the salt-soda water solution.
4. The method of claim 2, wherein the method of preparing the dough in steps (2) and (3) comprises a mechanical method and a non-mechanical method, and the mechanical method comprises preparing the dough using a dough mixer.
5. The method of claim 2, wherein the step (4) of shaping the dough 2 comprises: and (3) repeatedly rolling the dough 2 for 5-6 times by using a noodle press to prepare a sheet with the thickness of 0.8-1 cm, and cutting the sheet into a certain shape by using a die.
6. The method according to claim 2, wherein the certain shape in the step (4) includes a rectangle, a square, a circle, a pentagram.
7. The method for preparing a food according to claim 2, wherein the step of baking in the oven in the step (4) is: and putting the cut dough into a baking tray of an oven, standing for 15-20 minutes at room temperature, and then putting into the oven at 150-160 ℃ for baking for 15-20 minutes to obtain the bread.
8. A field warfare food prepared by the method of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010043116.9A CN111202114A (en) | 2020-01-15 | 2020-01-15 | A food for field operations and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010043116.9A CN111202114A (en) | 2020-01-15 | 2020-01-15 | A food for field operations and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111202114A true CN111202114A (en) | 2020-05-29 |
Family
ID=70780839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010043116.9A Pending CN111202114A (en) | 2020-01-15 | 2020-01-15 | A food for field operations and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111202114A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206492A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Ormosia hard biscuit and preparation method thereof |
| CN104206496A (en) * | 2014-09-12 | 2014-12-17 | 安徽美代食品有限公司 | Toadstool wheat germ chewy cookies and preparation method thereof |
| CN104206493A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Wheat germ hard biscuit and preparation method thereof |
| CN110037083A (en) * | 2019-05-27 | 2019-07-23 | 李宪臻 | A kind of weight-reducing refreshment and preparation method thereof theoretical based on sustained release |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
-
2020
- 2020-01-15 CN CN202010043116.9A patent/CN111202114A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206492A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Ormosia hard biscuit and preparation method thereof |
| CN104206493A (en) * | 2014-08-29 | 2014-12-17 | 安徽美代食品有限公司 | Wheat germ hard biscuit and preparation method thereof |
| CN104206496A (en) * | 2014-09-12 | 2014-12-17 | 安徽美代食品有限公司 | Toadstool wheat germ chewy cookies and preparation method thereof |
| CN110037083A (en) * | 2019-05-27 | 2019-07-23 | 李宪臻 | A kind of weight-reducing refreshment and preparation method thereof theoretical based on sustained release |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
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Application publication date: 20200529 |