CN112042855A - Cereal fruit rice cake suitable for infants and preparation method thereof - Google Patents
Cereal fruit rice cake suitable for infants and preparation method thereof Download PDFInfo
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- CN112042855A CN112042855A CN202010899280.XA CN202010899280A CN112042855A CN 112042855 A CN112042855 A CN 112042855A CN 202010899280 A CN202010899280 A CN 202010899280A CN 112042855 A CN112042855 A CN 112042855A
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- infants
- fruit
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 53
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- 235000013339 cereals Nutrition 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title description 12
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 230000001007 puffing effect Effects 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000021279 black bean Nutrition 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 49
- 238000001035 drying Methods 0.000 claims description 25
- 238000010025 steaming Methods 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 16
- 235000011837 pasties Nutrition 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 12
- 210000001161 mammalian embryo Anatomy 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 9
- 244000060011 Cocos nucifera Species 0.000 claims description 8
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 8
- 240000000249 Morus alba Species 0.000 claims description 8
- 235000008708 Morus alba Nutrition 0.000 claims description 8
- 240000008790 Musa x paradisiaca Species 0.000 claims description 8
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000011363 dried mixture Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000008452 baby food Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
Abstract
The invention discloses a cereal fruit rice cake suitable for infants, which belongs to the technical field of food processing and is prepared from the following substances: wheat flour, corn flour, sweet potato flour, black bean flour, rice, fruit powder, milk, butter and water. The rice cake has the characteristics of rich nutritional value, high puffing degree, low hardness, good brittleness and easy eating by infants.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a cereal fruit rice cake suitable for infants and a preparation method thereof.
Background
The traditional rice cake is single in nutrition, taste and shape, more in food additives and not suitable for the growth requirements of infants, along with the improvement of living standard of people, the food quality requirements of infants are higher and higher, some food additives which are not good for the growth of infants need to be abandoned, and some food which is more nutritious and suitable for the growth of infants are added into rice flour.
Most of the existing rice cakes are made of fine-processed rice, and the fine-processed rice loses a plurality of beneficial nutritional ingredients. And products with rice cakes containing fruit raw materials are rarely seen. In addition, the existing rice cakes generally have the problems of low puffing degree, high hardness, poor brittleness and the like which are not beneficial to infants to eat.
Disclosure of Invention
The invention aims to provide a cereal fruit rice cake suitable for infants and a preparation method thereof.
The technical purpose of the invention is realized by the following technical scheme:
a cereal fruit rice cake suitable for infants is prepared from the following substances in parts by weight:
12-16 parts of wheat flour, 10-15 parts of corn flour, 3-7 parts of sweet potato flour, 5-8 parts of black bean flour, 50-55 parts of rice, 6-8 parts of fruit powder, 4-7 parts of milk, 2-4 parts of butter and 160-180 parts of water.
Preferably, the food is prepared from the following substances in parts by weight:
14 parts of wheat flour, 13 parts of corn flour, 6 parts of sweet potato flour, 7 parts of black bean flour, 52 parts of rice, 7 parts of fruit powder, 6 parts of milk, 3 parts of butter and 170 parts of water.
Further, the preparation method of the fruit powder comprises the following steps:
a. mixing banana, mulberry and coconut meat together, and then carrying out freeze drying treatment;
b. and (4) crushing and sieving the dried mixture, and obtaining the undersize product which is the fruit powder.
Further, the weight ratio of the banana, the mulberry and the coconut meat in the step a is 8-10: 3-5: 1-3.
Further, the freezing temperature is controlled to be-20 to-25 ℃ during the freeze drying treatment in the step a.
Further, the sieving treatment in step b is 120 mesh sieving.
A preparation method of cereal fruit rice cake suitable for infants comprises the following steps:
(1) steaming rice, taking out, mixing with wheat flour, corn flour, sweet potato powder, black bean powder and fruit powder, adding water, and mixing;
(2) adding milk and butter, and stirring uniformly again to obtain a pasty mixture for later use;
(3) steaming the pasty mixture obtained in the step (3) for 15-20 min, and taking out for later use after the steaming is finished;
(4) performing embryo making treatment on the pasty mixture treated in the step (3), and then putting the embryo material into a drying oven for drying treatment;
(5) and (5) carrying out vacuum microwave puffing treatment on the blank dried in the step (4), and taking out after the completion.
Further, the temperature of the steam during the steaming treatment in the step (3) is 103-105 ℃.
Further, the temperature in the drying oven is controlled to be 55-65 ℃ during the drying treatment in the step (4), and the water content of the blank is controlled to be 18-22% after the drying treatment.
Further, the vacuum degree of the puffing in the vacuum microwave puffing treatment in the step (5) is controlled to be 0.03-0.05 MPa, the microwave power is controlled to be 30-35 w/g, and the puffing time is controlled to be 6-10 min.
Compared with the prior art, the invention has the following advantages:
the invention discloses a cereal fruit rice cake suitable for infants, wherein a plurality of cereal raw materials are matched, so that the rich nutritional value of the rice cake is ensured, fruit powder prepared by mixing banana, mulberry and coconut meat is added, the trace element content of the rice cake is further improved, the rice cake prepared by matching the cereal fruit rice cake contains conventional nutritional ingredients, and also contains rich nutritional health-care ingredients such as histidine, taurine and the like necessary for infants, so that the applicability and the popularization of the rice cake in infant groups are remarkably improved; in addition, the fruit powder, the grain powder and the like which are reasonably proportioned enable the pasty mixture to have good tensile denaturation capability and gas holding capability, a very soft and easily-processed mixed gel system is formed, the quality of subsequent puffing is enhanced, and finally the formed rice cake has the characteristics of high puffing degree, low hardness, good brittleness and easiness in being eaten by infants.
Detailed Description
Example 1
A cereal fruit rice cake suitable for infants is prepared from the following substances in parts by weight:
12 parts of wheat flour, 10 parts of corn flour, 3 parts of sweet potato flour, 5 parts of black bean flour, 50 parts of rice, 6 parts of fruit powder, 4 parts of milk, 2 parts of butter and 160 parts of water.
The preparation method of the fruit powder comprises the following steps:
a. mixing banana, mulberry and coconut meat together according to a weight ratio of 8:3:1, and then carrying out freeze drying treatment, wherein the freezing temperature is controlled to be-20 ℃;
b. and (4) crushing the dried mixture, and sieving the crushed mixture by using a 120-mesh sieve to obtain the undersize product, namely the fruit powder.
A preparation method of cereal fruit rice cake suitable for infants comprises the following steps:
(1) steaming rice, taking out, mixing with wheat flour, corn flour, sweet potato powder, black bean powder and fruit powder, adding water, and mixing;
(2) adding milk and butter, and stirring uniformly again to obtain a pasty mixture for later use;
(3) steaming the pasty mixture obtained in the step (3) for 15min, and taking out for later use after the steaming is finished; the temperature of steam during the steaming treatment is 103 ℃;
(4) performing embryo making treatment on the pasty mixture treated in the step (3), and then putting the embryo material into a drying oven for drying treatment; the temperature in the drying oven is controlled to be 55 ℃ during drying treatment, and the water content of the blank is controlled to be 18-22% after drying;
(5) carrying out vacuum microwave puffing treatment on the blank dried in the step (4), and taking out after the completion; and during the vacuum microwave puffing treatment, the vacuum degree of the puffing is controlled to be 0.03MPa, the microwave power is controlled to be 30w/g, and the puffing time duration is 6 min.
Example 2
A cereal fruit rice cake suitable for infants is prepared from the following substances in parts by weight:
14 parts of wheat flour, 13 parts of corn flour, 6 parts of sweet potato flour, 7 parts of black bean flour, 52 parts of rice, 7 parts of fruit powder, 6 parts of milk, 3 parts of butter and 170 parts of water.
The preparation method of the fruit powder comprises the following steps:
a. mixing banana, mulberry and coconut meat together according to the weight ratio of 9:4:2, and then carrying out freeze drying treatment, wherein the freezing temperature is controlled to be-23 ℃;
b. and (4) crushing the dried mixture, and sieving the crushed mixture by using a 120-mesh sieve to obtain the undersize product, namely the fruit powder.
A preparation method of cereal fruit rice cake suitable for infants comprises the following steps:
(1) steaming rice, taking out, mixing with wheat flour, corn flour, sweet potato powder, black bean powder and fruit powder, adding water, and mixing;
(2) adding milk and butter, and stirring uniformly again to obtain a pasty mixture for later use;
(3) steaming the pasty mixture obtained in the step (3) for 18min, and taking out for later use after the steaming is finished; the temperature of steam during the steaming treatment is 104 ℃;
(4) performing embryo making treatment on the pasty mixture treated in the step (3), and then putting the embryo material into a drying oven for drying treatment; the temperature in the drying oven is controlled to be 60 ℃ during drying treatment, and the water content of the blank is controlled to be 18-22% after drying;
(5) carrying out vacuum microwave puffing treatment on the blank dried in the step (4), and taking out after the completion; and during the vacuum microwave puffing treatment, the vacuum degree of the puffing is controlled to be 0.04MPa, the microwave power is 32w/g, and the puffing time is 9 min.
Example 3
A cereal fruit rice cake suitable for infants is prepared from the following substances in parts by weight:
16 parts of wheat flour, 15 parts of corn flour, 7 parts of sweet potato flour, 8 parts of black bean flour, 55 parts of rice, 8 parts of fruit powder, 7 parts of milk, 4 parts of butter and 180 parts of water.
The preparation method of the fruit powder comprises the following steps:
a. mixing banana, mulberry and coconut meat together according to a weight ratio of 10:5:3, and then carrying out freeze drying treatment, wherein the freezing temperature is controlled to be-25 ℃;
b. and (4) crushing the dried mixture, and sieving the crushed mixture by using a 120-mesh sieve to obtain the undersize product, namely the fruit powder.
A preparation method of cereal fruit rice cake suitable for infants comprises the following steps:
(1) steaming rice, taking out, mixing with wheat flour, corn flour, sweet potato powder, black bean powder and fruit powder, adding water, and mixing;
(2) adding milk and butter, and stirring uniformly again to obtain a pasty mixture for later use;
(3) steaming the pasty mixture obtained in the step (3) for 20min, and taking out for later use after the steaming is finished; the temperature of steam during the steaming treatment is 105 ℃;
(4) performing embryo making treatment on the pasty mixture treated in the step (3), and then putting the embryo material into a drying oven for drying treatment; the temperature in the drying oven is controlled to be 65 ℃ during drying treatment, and the water content of the blank is controlled to be 18-22% after drying;
(5) carrying out vacuum microwave puffing treatment on the blank dried in the step (4), and taking out after the completion; and during the vacuum microwave puffing treatment, the vacuum degree of the puffing is controlled to be 0.05MPa, the microwave power is 35w/g, and the puffing time is 10 min.
Comparative example 1
This comparative example 1 is different from example 3 only in that the addition of fruit powder is omitted, except that the steps of the method are the same.
In order to compare the effects of the invention, the rice cakes corresponding to the above examples 1-3 and comparative example 1 were subjected to quality tests, and the specific test data are shown in the following table 1:
TABLE 1
| Expansion ratio | Hardness (N) | Color difference L | |
| Example 1 | 3.38±0.065 | 20.7±3.46 | 76.8±2.31 |
| Example 2 | 3.52±0.070 | 19.5±3.10 | 77.9±2.15 |
| Example 3 | 3.66±0.074 | 18.6±2.88 | 79.4±2.02 |
| Comparative example 1 | 2.25±0.053 | 66.8±7.35 | 64.2±3.50 |
As can be seen from the above table 1, the cereal fruit rice cake of the invention has the advantages of obviously enhanced puffing rate, hardness and color difference, obviously improved nutritional value and edible function, and is very suitable for infants.
Claims (10)
1. A cereal fruit rice cake suitable for infants is characterized by being prepared from the following substances in parts by weight:
12-16 parts of wheat flour, 10-15 parts of corn flour, 3-7 parts of sweet potato flour, 5-8 parts of black bean flour, 50-55 parts of rice, 6-8 parts of fruit powder, 4-7 parts of milk, 2-4 parts of butter and 160-180 parts of water.
2. The cereal fruit rice cake suitable for infants according to claim 1, which is prepared from the following materials in parts by weight:
14 parts of wheat flour, 13 parts of corn flour, 6 parts of sweet potato flour, 7 parts of black bean flour, 52 parts of rice, 7 parts of fruit powder, 6 parts of milk, 3 parts of butter and 170 parts of water.
3. A cereal fruit rice cake suitable for consumption by infants according to claim 1 or 2 wherein the fruit powder is prepared by a process comprising the steps of:
a. mixing banana, mulberry and coconut meat together, and then carrying out freeze drying treatment;
b. and (4) crushing and sieving the dried mixture, and obtaining the undersize product which is the fruit powder.
4. The cereal fruit rice cake suitable for infants according to claim 3, wherein the weight ratio of the banana, the mulberry and the coconut meat in the step a is 8-10: 3-5: 1-3.
5. The cereal fruit rice cake suitable for infants according to claim 3, wherein the freezing temperature of the freeze-drying treatment in step a is controlled to be-20 to-25 ℃.
6. The cereal fruit rice cake for infant food as claimed in claim 3, wherein the sieving treatment in step b is 120 mesh sieving.
7. A process for preparing a cereal fruit rice cake suitable for consumption by an infant as claimed in claim 1 or claim 2, comprising the steps of:
(1) steaming rice, taking out, mixing with wheat flour, corn flour, sweet potato powder, black bean powder and fruit powder, adding water, and mixing;
(2) adding milk and butter, and stirring uniformly again to obtain a pasty mixture for later use;
(3) steaming the pasty mixture obtained in the step (3) for 15-20 min, and taking out for later use after the steaming is finished;
(4) performing embryo making treatment on the pasty mixture treated in the step (3), and then putting the embryo material into a drying oven for drying treatment;
(5) and (5) carrying out vacuum microwave puffing treatment on the blank dried in the step (4), and taking out after the completion.
8. The method for preparing cereal fruit rice cake suitable for infant according to claim 7, wherein the steaming in step (3) is performed at a steam temperature of 103-105 ℃.
9. The method for preparing cereal fruit rice cake suitable for infant according to claim 7, wherein the temperature in the drying oven is controlled to be 55-65 ℃ during the drying treatment in step (4), and the water content of the dried embryo is controlled to be 18-22% after drying.
10. The method for preparing cereal fruit rice cakes suitable for infants according to claim 7, wherein the vacuum degree of puffing is controlled to be 0.03-0.05 MPa, the microwave power is controlled to be 30-35 w/g, and the puffing time is controlled to be 6-10 min during the vacuum microwave puffing treatment in the step (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010899280.XA CN112042855A (en) | 2020-08-31 | 2020-08-31 | Cereal fruit rice cake suitable for infants and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010899280.XA CN112042855A (en) | 2020-08-31 | 2020-08-31 | Cereal fruit rice cake suitable for infants and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112042855A true CN112042855A (en) | 2020-12-08 |
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| CN202010899280.XA Pending CN112042855A (en) | 2020-08-31 | 2020-08-31 | Cereal fruit rice cake suitable for infants and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982900A (en) * | 2022-06-08 | 2022-09-02 | 日照长荣生物科技有限公司 | Freeze-dried fruit and vegetable rice cakes suitable for infants to invigorate spleen and nourish stomach and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047696A (en) * | 2017-05-04 | 2017-08-18 | 武汉宝力臣食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
| CN109769884A (en) * | 2017-11-10 | 2019-05-21 | 扬州市金谷农副产品专业合作社 | A kind of production method of infant's rice cake |
-
2020
- 2020-08-31 CN CN202010899280.XA patent/CN112042855A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047696A (en) * | 2017-05-04 | 2017-08-18 | 武汉宝力臣食品有限公司 | A kind of wheel shape infant Teething biscuit and its processing method |
| CN109769884A (en) * | 2017-11-10 | 2019-05-21 | 扬州市金谷农副产品专业合作社 | A kind of production method of infant's rice cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982900A (en) * | 2022-06-08 | 2022-09-02 | 日照长荣生物科技有限公司 | Freeze-dried fruit and vegetable rice cakes suitable for infants to invigorate spleen and nourish stomach and making method thereof |
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Application publication date: 20201208 |