CN112120153A - Method for making pastry by using bean dregs - Google Patents
Method for making pastry by using bean dregs Download PDFInfo
- Publication number
- CN112120153A CN112120153A CN202011032727.XA CN202011032727A CN112120153A CN 112120153 A CN112120153 A CN 112120153A CN 202011032727 A CN202011032727 A CN 202011032727A CN 112120153 A CN112120153 A CN 112120153A
- Authority
- CN
- China
- Prior art keywords
- bean dregs
- dough
- yeast
- flour
- warm water
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 71
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 71
- 235000014594 pastries Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 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 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 229960004793 sucrose Drugs 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013527 bean curd Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for making pastries by using bean dregs, which comprises the following steps: s1: uniformly mixing the fresh bean dregs and flour according to the mass ratio of 0.5-1: 1; s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water; s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 2.5-5: 5: 2; s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃; s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature. The pastries made by mixing the bean dregs and the flour have good taste, have the nutritional ingredients of the flour and the bean dregs, and have great social value and economic value.
Description
Technical Field
The invention relates to the field of food production, in particular to a method for producing pastries by using bean dregs.
Background
The bean dregs are the by-products in the process of producing soymilk or bean curd, and the yield of the bean dregs is very large all the year around. China is the origin of bean curd production, has a long bean curd production history, and has large production and sales volume of bean curd and large corresponding bean dreg yield. However, the existing methods for processing the bean dregs do not have good treatment effect, most of the bean dregs are used for preparing animal feed, few of the bean dregs are used for processing into food, the utilization rate is low, the produced economic value is low, the bean dregs do not meet the requirements of the animal feed on high protein, high fat and high starch, and the bean dregs are also not suitable for being used as the animal feed.
According to scientific research, the edible bean dregs can reduce the cholesterol content in blood and reduce the consumption of insulin of a diabetic patient; the bean dregs contain rich dietary fiber and have the effects of preventing intestinal cancer and losing weight, so the bean dregs are taken as a new health-care food source. Although the bean dregs have the advantages, the existing eating method is single, the taste is not good, and people who know how to make the bean dregs into food are few, so that the popularization and the utilization of the bean dregs are severely limited. Under the condition that the national advocates to save food vigorously at present, if the bean dregs are reasonably utilized as food, the method has great positive significance.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for making pastries by using bean dregs, the bean dregs can be completely recycled by the method, the pastries made by mixing the bean dregs and flour have good taste, and meanwhile, the pastries have the nutritional ingredients of the flour and the bean dregs, have high nutritional value, have the effects of preventing intestinal cancer and losing weight after being eaten for a long time, and have huge economic and social values.
A method for making pastries by using bean dregs is characterized by comprising the following steps: the preparation steps are as follows:
s1: uniformly mixing the fresh bean dregs and flour according to the mass ratio of 0.5-1: 1;
s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water;
s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 2.5-5: 5: 2;
s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃;
s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature.
Preferably, the dough fermented in step S4 is again placed in the dough mixer and mixed for 10min before step S5 is executed.
Preferably, in the step S1, the moisture content of the okara used is 60 to 80%.
Preferably, the temperature of the warm water for dissolving the yeast in step S2 is 25 to 35 ℃.
The invention has the beneficial effects that:
1. the bean dregs are prevented from being wasted, the function of saving grains is achieved by developing edible food, the national call for saving grains is responded positively, and the bean dregs have great social value.
2. The fresh bean dregs generated in the production of the soybean milk and the bean curd can be directly mixed with the flour for utilization, secondary processing is not needed, and the cost is saved.
3. The method has the advantages that the advantages of the bean dreg high dietary fiber are fully exerted, the bean dreg high dietary fiber is mixed with flour to manufacture pastries, the nutritional structure of common wheaten food can be effectively improved, the method has great significance nowadays when people pay more and more attention to the nutritional value and the efficacy of food, the pastries manufactured through the method not only have the nutritional value of the flour, but also have the health-care efficacy of the bean dreg, the long-term eating of the pastries has profound influence on the health of people, many diseases are generated due to the fact that people eat too fine at present, the bean dreg is just insufficient, and the health of people is improved.
4. The bean dregs have the function of relaxing the bowels after being eaten for a long time, and the bean dregs have high content of oligosaccharide and mineral substances, are strong in satiety after being eaten, are beneficial to the gastrointestinal health, can play a role in losing weight, and meet the dietary requirements of people in the modern society.
5. The method realizes secondary value increase, and the bean dregs serving as byproducts for making the soymilk and the tofu are used for replacing partial flour to make pastries, which is equivalent to further improving the value of raw materials such as soybeans and the like, is beneficial to improving the product value of related enterprises and enhancing the enterprise benefits.
6. The pastries made by mixing the bean dregs and the flour have rich taste and low cost, and are suitable for large-scale popularization.
Detailed Description
Example one
A method for making pastries by using bean dregs is characterized by comprising the following steps: the preparation steps are as follows:
s1: uniformly mixing the fresh bean dregs and the flour according to the mass ratio of 0.5: 1;
s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water;
s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 2.5:5: 2;
s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃;
s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature.
In this embodiment, the dough leavened in step S4 is again placed in the pastry blender and blended for 10 minutes before step S5 is executed.
In this embodiment, in step S1, the bean dregs used have a water content of 60-80%.
In this embodiment, the temperature of the warm water for dissolving the yeast in step S2 is 25 to 35 ℃.
Example two
A method for making pastries by using bean dregs is characterized by comprising the following steps: the preparation steps are as follows:
s1: uniformly mixing the fresh bean dregs and the flour according to the mass ratio of 0.75: 1;
s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water;
s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 3.75:5: 2;
s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃;
s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature.
In this embodiment, the dough leavened in step S4 is again placed in the pastry blender and blended for 10 minutes before step S5 is executed.
In this embodiment, in step S1, the bean dregs used have a water content of 60-80%.
In this embodiment, the temperature of the warm water for dissolving the yeast in step S2 is 25 to 35 ℃.
EXAMPLE III
A method for making pastries by using bean dregs is characterized by comprising the following steps: the preparation steps are as follows:
s1: uniformly mixing the fresh bean dregs and the flour according to the mass ratio of 1: 1;
s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water;
s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 5:5: 2;
s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃;
s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature.
In this embodiment, the dough leavened in step S4 is again placed in the pastry blender and blended for 10 minutes before step S5 is executed.
In this embodiment, in step S1, the bean dregs used have a water content of 60-80%.
In this embodiment, the temperature of the warm water for dissolving the yeast in step S2 is 25 to 35 ℃.
The main difference of the three embodiments is that the bean dregs are mixed in different proportions, the lower the bean dregs are mixed in, the stronger the post-made pastry is, the less the pastry is broken, the better and finer the mouthfeel is, the closer the mouthfeel of the white steamed bread is, the higher the bean dregs are mixed in, the closer the post-made pastry is to the mouthfeel of the corn pit. The bean dregs with proper proportion can be selected according to the requirement.
Before the step S5, the dough fermented in the step S4 was put into the dough mixer again and stirred for 10min, so that bubbles generated inside the dough during the fermentation were sufficiently discharged, and the steamed wheaten food was not perforated, and wheaten food with different tastes was prepared by adding bean dregs in the same ratio.
The preparation method is not only suitable for processing and producing wheaten foods such as steamed bread, steamed twisted rolls, steamed stuffed buns and the like, but also can be used for processing fermented dough into noodles, has various forms and very wide application prospect, and the economic value generated by the method for preparing the pastries can not be estimated.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A method for making pastries by using bean dregs is characterized by comprising the following steps: the preparation steps are as follows:
s1: uniformly mixing the fresh bean dregs and flour according to the mass ratio of 0.5-1: 1;
s2: preparing yeast water, namely mixing yeast, cane sugar and warm water according to the ratio of 3: 10: 200, so that the yeast and the sucrose are uniformly dissolved in warm water;
s3: putting the mixed mixture of the fresh bean dregs and the flour obtained in the step S1 into a dough mixer, then pouring the yeast water prepared in the step S2 into the dough mixer, starting the dough mixer, and mixing for 15-20 min, wherein the mass ratio of the fresh bean dregs, the flour and the warm water is 2.5-5: 5: 2;
s4: standing and fermenting the dough obtained in the step S3 for 25min at the temperature of 30-35 ℃;
s5: and (4) putting the dough fermented in the step S4 into a dough forming machine to be decomposed and formed into single dough, and then steaming for 20-30 min at high temperature.
2. The method for making pastries by using bean dregs as claimed in claim 1, wherein the method comprises the following steps: before the step S5 is performed, the dough fermented in the step S4 is put into the dough mixer again and mixed for 10 min.
3. The method for making pastries by using bean dregs as claimed in claim 1, wherein the method comprises the following steps: in step S1, the bean dregs used have a water content of 60 to 80%.
4. The method for making pastries by using bean dregs as claimed in claim 1, wherein the method comprises the following steps: the temperature of the warm water for dissolving the yeast in step S2 is 25 to 35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011032727.XA CN112120153A (en) | 2020-09-27 | 2020-09-27 | Method for making pastry by using bean dregs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011032727.XA CN112120153A (en) | 2020-09-27 | 2020-09-27 | Method for making pastry by using bean dregs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112120153A true CN112120153A (en) | 2020-12-25 |
Family
ID=73839915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011032727.XA Pending CN112120153A (en) | 2020-09-27 | 2020-09-27 | Method for making pastry by using bean dregs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112120153A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090317530A1 (en) * | 2005-09-14 | 2009-12-24 | Ilan Rotem | Protein-rich premix powders comprising okara for healthy food industry |
| CN103829143A (en) * | 2012-11-27 | 2014-06-04 | 任利娜 | Bean dreg steamed bun |
| CN108112657A (en) * | 2016-11-30 | 2018-06-05 | 重庆市荣昌区合心食品厂（普通合伙） | Soy residual bread |
-
2020
- 2020-09-27 CN CN202011032727.XA patent/CN112120153A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090317530A1 (en) * | 2005-09-14 | 2009-12-24 | Ilan Rotem | Protein-rich premix powders comprising okara for healthy food industry |
| CN103829143A (en) * | 2012-11-27 | 2014-06-04 | 任利娜 | Bean dreg steamed bun |
| CN108112657A (en) * | 2016-11-30 | 2018-06-05 | 重庆市荣昌区合心食品厂（普通合伙） | Soy residual bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112501026B (en) | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| KR20170121028A (en) | The method of manufacturing natural sourdough starter using rice and yeast rice | |
| CN105795398A (en) | Sweet potato steamed bun and preparation method thereof | |
| CN105639430A (en) | High wheat bran dietary fiber steamed bread flour | |
| CN101406209A (en) | High-protein bread and method for producing the same | |
| CN111357862A (en) | Multi-taste dried meat floss caramel treats and preparation method thereof | |
| CN106472629A (en) | A kind of production method of green grass or young crops juice whole-wheat bread | |
| CN105146316B (en) | A kind of steamed bun and its production method containing soyabean oligosaccharides | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| KR101086294B1 (en) | The baked bread and its manufacturing method | |
| CN105994513A (en) | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof | |
| CN103141902A (en) | Soybean protein fermentation beverage and making method thereof | |
| CN101248872A (en) | High fibre microorganism agedness edible flour, paste product and manufacture method thereof | |
| CN112120153A (en) | Method for making pastry by using bean dregs | |
| CN105851136A (en) | Moringa seed healthcare salty bread and preparation method thereof | |
| CN110839822A (en) | Method for making fruity fermented noodles | |
| CN104757399A (en) | Instant corn cake | |
| CN113796491A (en) | Formula and production process for fermenting and steaming pastry product | |
| CN110651807A (en) | Dry cake and preparation method thereof | |
| KR20120097964A (en) | Method manufacturing of barley bread | |
| CN110679848A (en) | Making method of day lily steamed bun | |
| CN111264592A (en) | Preparation method of beer yeast paste and maple sugar bread | |
| CN111034979A (en) | Composite flavoring, flour food and preparation method thereof | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice |
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: 20201225 |