CN111248403A - 一种脚扳薯年糕及其制备方法 - Google Patents
一种脚扳薯年糕及其制备方法 Download PDFInfo
- Publication number
- CN111248403A CN111248403A CN202010106832.7A CN202010106832A CN111248403A CN 111248403 A CN111248403 A CN 111248403A CN 202010106832 A CN202010106832 A CN 202010106832A CN 111248403 A CN111248403 A CN 111248403A
- Authority
- CN
- China
- Prior art keywords
- rice cake
- rice
- rhizoma
- potato
- percent
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 244000281702 Dioscorea villosa Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000209094 Oryza Species 0.000 claims description 54
- 244000061456 Solanum tuberosum Species 0.000 claims description 13
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 241001495452 Podophyllum Species 0.000 claims description 5
- YJGVMLPVUAXIQN-XVVDYKMHSA-N podophyllotoxin Chemical compound COC1=C(OC)C(OC)=CC([C@@H]2C3=CC=4OCOC=4C=C3[C@H](O)[C@@H]3[C@@H]2C(OC3)=O)=C1 YJGVMLPVUAXIQN-XVVDYKMHSA-N 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000013606 potato chips Nutrition 0.000 claims 1
- 244000215747 Pachyrhizus erosus Species 0.000 abstract description 6
- 235000001591 Pachyrhizus erosus Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 210000000748 cardiovascular system Anatomy 0.000 abstract description 3
- 230000008021 deposition Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000002641 glycemic effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 102000015728 Mucins Human genes 0.000 description 9
- 108010063954 Mucins Proteins 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 241001083548 Anemone Species 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 230000009982 effect on human Effects 0.000 description 2
- 210000002175 goblet cell Anatomy 0.000 description 2
- 230000002797 proteolythic effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000328914 Toffolettia Species 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000349 chromosome Anatomy 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及食品加工技术领域，具体涉及一种脚扳薯年糕及其制备方法，所述脚扳薯年糕包括各组分重量百分含量分别为：糯米55％‑62％、脚扳薯33％‑36％、木薯粉5％‑7％以及生姜末0.5％‑2％；本发明通过加入脚扳薯，由于脚扳薯营养丰富，含有多种人体必需营养素，能提供大量的粘液素，粘液素是一种多糖蛋白的混合物，对人体具有特殊的保护作用，能防止心血管系统的脂肪沉积，维持动脉的弹性，有利于人体健康，缓解年糕高热量，血糖生成指数高的情况；其次脚扳薯中含有花青素，是一种水溶性的天然色素，不仅具有抗氧化等作用，还为年糕增添了天然的色彩。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种脚扳薯年糕及其制备方法。
背景技术
年糕是中华民族的传统食物，属于农历新年的应时食品。年糕是用黏性大的糯米或黄米蒸成的糕，在春节，我国很多地区都有讲究吃年糕；由于年糕的主要成分都是淀粉，在食用年糕后，人体的血糖会升高，属于高热量食物，过多食用不利于身体健康；且产品比较单一，需要添加人工色素进行调色，十分麻烦。
发明内容
本发明所要解决的技术问题是：提供一种含糖量更低的脚扳薯年糕及其制备方法。
为了解决上述技术问题，本发明采用的技术方案为：
一种脚扳薯年糕，包括各组分重量百分含量分别为：
糯米55％-62％、脚扳薯33％-36％、木薯粉5％-7％以及生姜末0.5％-2％。
为了解决上述技术问题，本发明采用的另一技术方案为：
一种脚扳薯年糕的制备方法，包括
对糯米进行清洗，对脚扳薯去皮后清洗；
将清洗后的糯米和脚扳薯制成粉末状；
将粉末状的糯米、脚扳薯与木薯粉以及生姜末搅拌混合后蒸制至熟。
本发明的有益效果在于：通过加入脚扳薯，由于脚扳薯营养丰富，含有多种人体必需营养素，能提供大量的粘液素，粘液素是一种多糖蛋白的混合物，对人体具有特殊的保护作用，能防止心血管系统的脂肪沉积，维持动脉的弹性，有利于人体健康，缓解年糕高热量，血糖生成指数高的情况；其次脚扳薯中含有花青素，是一种水溶性的天然色素，不仅具有抗氧化等作用，还为年糕增添了天然的色彩。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果，以下结合实施方式予以说明。
一种脚扳薯年糕，包括各组分重量百分含量分别为：
糯米55％-62％、脚扳薯33％-36％、木薯粉5％-7％以及生姜末0.5％-2％。
进一步的，包括各组分重量百分含量分别为：糯米58.1％、脚扳薯34.9％、木薯粉5.8％以及生姜末1.2％。
一种脚扳薯年糕的制备方法，包括：
对糯米进行清洗，对脚扳薯去皮后清洗；
分别将清洗后的糯米和脚扳薯制成粉末状；
将粉末状的糯米、脚扳薯与木薯粉以及生姜末搅拌混合后蒸制至熟。
进一步的，所述“搅拌混合”通过搅拌机进行搅拌，搅拌机转速为每分钟 120转。
进一步的，所述蒸制温度为90℃-100℃。
进一步的，还包括：
将蒸制至熟的脚扳薯年糕放置于无菌室内进行摊晾冷却至室温。
进一步的，将摊晾后脚扳薯年糕无菌包装。
从上述描述可知，本发明的有益效果在于：通过加入脚扳薯，由于脚扳薯营养丰富，含有多种人体必需营养素，能提供大量的粘液素，粘液素是一种多糖蛋白的混合物，对人体具有特殊的保护作用，能防止心血管系统的脂肪沉积，维持动脉的弹性，有利于人体健康，缓解年糕高热量，血糖生成指数高的情况；其次脚扳薯中含有花青素，是一种水溶性的天然色素，不仅具有抗氧化等作用，还为年糕增添了天然的色彩；通过粉末状的脚扳薯，由于脚扳薯本身含水量约为10％，因此搅拌的时候，无需加水。
同时，脚扳薯含有大量的粘液素；粘液素是覆盖肠粘膜上皮细胞的粘液胶质，其分子结构是一种主要由杯状细胞分泌的大分子糖蛋白构成，其编码基因位于多条染色体上的不同区带上，并且处于杯状细胞对粘液素合成和分泌与蛋白水解性和物理性侵蚀造成的粘液素释放进入肠腔之间的动力学平衡状态。在肠腔内，粘液素部分地受到碳水化合物链的保护而免受蛋白质水解作用的破坏，成为到达回肠段的内源性蛋白质，粘液素在与肠道菌群有关的胃肠道保护方面发挥着关键作用。
其中，生姜末能够起到抗寒作用。
实施例一
一种脚扳薯年糕，包括各组分重量百分含量分别为：
糯米58.1％、脚扳薯34.9％、木薯粉5.8％以及生姜末1.2％。
实施例二
一种实施例一的脚扳薯年糕的制备方法，包括
对糯米进行清洗，对脚扳薯去皮后清洗；
将清洗后的糯米和脚扳薯制成粉末状；
将粉末状的糯米、脚扳薯与木薯粉以及生姜末按实施例一组分进行配比，通过搅拌机搅拌混合，所述搅拌机转速为每分钟120转；
搅拌后的脚扳薯年糕原料在90℃-100℃的温度下蒸制至熟；
将蒸制至熟的脚扳薯年糕放置于无菌室内进行摊晾冷却至室温；
将摊晾后脚扳薯年糕无菌包装。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等同变换，或直接或间接运用在相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (7)
1.一种脚扳薯年糕，其特征在于，包括各组分重量百分含量分别为：
糯米55％-62％、脚扳薯33％-36％、木薯粉5％-7％以及生姜末0.5％-2％。
2.根据权利要求1所述的脚扳薯年糕，其特征在于，包括各组分重量百分含量分别为：糯米58.1％、脚扳薯34.9％、木薯粉5.8％以及生姜末1.2％。
3.一种脚扳薯年糕的制备方法，其特征在于，包括
对糯米进行清洗，对脚扳薯去皮后清洗；
分别将清洗后的糯米和脚扳薯制成粉末状；
将粉末状的糯米、脚扳薯与木薯粉以及生姜末搅拌混合后蒸制至熟。
4.根据权利要求3所述的脚扳薯年糕的制备方法，其特征在于，所述“搅拌混合”通过搅拌机进行搅拌，搅拌机转速为每分钟120转。
5.根据权利要求3所述的脚扳薯年糕的制备方法，其特征在于，所述蒸制温度为90℃-100℃。
6.根据权利要求3所述的脚扳薯年糕的制备方法，其特征在于，还包括：
将蒸制至熟的脚扳薯年糕放置于无菌室内进行摊晾冷却至室温。
7.根据权利要求6所述的脚扳薯年糕的制备方法，其特征在于，将摊晾后脚扳薯年糕无菌包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010106832.7A CN111248403A (zh) | 2020-02-20 | 2020-02-20 | 一种脚扳薯年糕及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010106832.7A CN111248403A (zh) | 2020-02-20 | 2020-02-20 | 一种脚扳薯年糕及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111248403A true CN111248403A (zh) | 2020-06-09 |
Family
ID=70941810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010106832.7A Pending CN111248403A (zh) | 2020-02-20 | 2020-02-20 | 一种脚扳薯年糕及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111248403A (zh) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154653A (ja) * | 1988-12-06 | 1990-06-14 | Shichiro Niwano | モチ生地及びその製造方法 |
| CN101223896A (zh) * | 2008-01-03 | 2008-07-23 | 温书太 | 以红薯山药糯米为主料的糖尿病患者专用食品及制法 |
| CN103250994A (zh) * | 2013-05-02 | 2013-08-21 | 洪圣娟 | 一种山药肉米年糕 |
| CN103859301A (zh) * | 2012-12-18 | 2014-06-18 | 肖燕萍 | 一种养生年糕及其制作方法 |
| CN106234949A (zh) * | 2016-08-05 | 2016-12-21 | 范茂瑄 | 一种采用山药改性的米制品及其制备方法 |
| CN106360705A (zh) * | 2016-11-30 | 2017-02-01 | 青岛大学 | 一种山药年糕 |
| CN107897675A (zh) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | 一种木薯糍粑及其制作方法 |
| US20180110243A1 (en) * | 2016-10-25 | 2018-04-26 | Millie j Westley | System of gluten free flours |
| CN109984303A (zh) * | 2017-12-29 | 2019-07-09 | 中江县三鑫粮油有限公司 | 一种脚板苕挂面 |
| CN110800917A (zh) * | 2019-10-31 | 2020-02-18 | 湖南金露食品有限公司 | 一种年糕及其制备方法 |
-
2020
- 2020-02-20 CN CN202010106832.7A patent/CN111248403A/zh active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154653A (ja) * | 1988-12-06 | 1990-06-14 | Shichiro Niwano | モチ生地及びその製造方法 |
| CN101223896A (zh) * | 2008-01-03 | 2008-07-23 | 温书太 | 以红薯山药糯米为主料的糖尿病患者专用食品及制法 |
| CN103859301A (zh) * | 2012-12-18 | 2014-06-18 | 肖燕萍 | 一种养生年糕及其制作方法 |
| CN103250994A (zh) * | 2013-05-02 | 2013-08-21 | 洪圣娟 | 一种山药肉米年糕 |
| CN106234949A (zh) * | 2016-08-05 | 2016-12-21 | 范茂瑄 | 一种采用山药改性的米制品及其制备方法 |
| US20180110243A1 (en) * | 2016-10-25 | 2018-04-26 | Millie j Westley | System of gluten free flours |
| CN106360705A (zh) * | 2016-11-30 | 2017-02-01 | 青岛大学 | 一种山药年糕 |
| CN107897675A (zh) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | 一种木薯糍粑及其制作方法 |
| CN109984303A (zh) * | 2017-12-29 | 2019-07-09 | 中江县三鑫粮油有限公司 | 一种脚板苕挂面 |
| CN110800917A (zh) * | 2019-10-31 | 2020-02-18 | 湖南金露食品有限公司 | 一种年糕及其制备方法 |
Non-Patent Citations (3)
| Title |
|---|
| 吴宗帅等: "不同改性淀粉对年糕品质的影响", 《农产品加工》 * |
| 混世喵爺: "自制Q弹年糕https://www.xiachufang.com/recipe/103843892/", 《下厨房》 * |
| 百闻每日精选: "江西贵溪脚扳薯种植户张冬田注册商标并开启紫色年糕生产模式https://baijiahao.baidu.com/s?id=1650703176256530428&wfr=spider&for=pc&searchword=%E8%84%9A%E6%9D%BF%E8%96%AF%E5%B9%B4%E7%B3%95", 《百度》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20170245508A1 (en) | Food product with reduced sugar grain binder composition | |
| Gutiérrez | Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens | |
| CN108777974A (zh) | 豆渣与含纤维果胶制品的共混物 | |
| CN106616642B (zh) | 脆性魔芋凝胶素食的制备方法 | |
| CN114287564B (zh) | 一种筋性强的杂粮挂面及其制作方法 | |
| CN111248403A (zh) | 一种脚扳薯年糕及其制备方法 | |
| CN106036907B (zh) | 一种红薯无矾营养粉丝及其制备方法 | |
| CN104782719A (zh) | 一种佛手果月饼的制作方法 | |
| KR102185644B1 (ko) | 건식쌀가루와 메밀가루를 이용한 면의 제조방법 | |
| CN110786450A (zh) | 一种植物源食叶草养生面类及其制备方法 | |
| KR101964052B1 (ko) | 커스터드용 프리믹스 조성물, 및 이를 이용하여 제조된 커스터드 크림 및 그 제조방법 | |
| CN105410883A (zh) | 一种芹菜粉丝及其制备方法 | |
| Samanros et al. | Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars. | |
| Singh | Structure and Properties of Lotus Seed Flour and Starch | |
| JP2012044960A (ja) | 固形状食品及びその製造方法 | |
| Ashogbon | Roots and tubers: functionality, health benefits, and applications | |
| CN105495458A (zh) | 一种山药泥方便食品及其制备方法 | |
| CN105410606A (zh) | 一种水果味儿童面粉及其制作方法 | |
| KR101947013B1 (ko) | 아로니아, 꾸지뽕 및 블루베리 추출물을 포함하는 푸딩 및 이의 제조방법 | |
| CN104366266A (zh) | 一种奶香鸡蛋挂面及其制备方法 | |
| CN110786459A (zh) | 一种植物源食叶草养生大米及其制备方法 | |
| Danalakoti et al. | Konjac glucomannan: extraction, structural properties, and its applications | |
| CN106213475A (zh) | 一种红薯粉丝及其制备方法 | |
| KR102509055B1 (ko) | 층분리 현상이 개선된 냉동즉석죽의 제조방법 | |
| KR100348594B1 (ko) | 옥수수를 이용한 국수 및 그의 제조 방법 |
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 |