CN112450250A - 一种营养保健饼干及其制备方法 - Google Patents
一种营养保健饼干及其制备方法 Download PDFInfo
- Publication number
- CN112450250A CN112450250A CN202011320302.9A CN202011320302A CN112450250A CN 112450250 A CN112450250 A CN 112450250A CN 202011320302 A CN202011320302 A CN 202011320302A CN 112450250 A CN112450250 A CN 112450250A
- Authority
- CN
- China
- Prior art keywords
- parts
- dough
- flour
- health
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 title description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 12
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 12
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 12
- 235000021014 blueberries Nutrition 0.000 claims abstract description 12
- 235000020235 chia seed Nutrition 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 12
- 229940035436 maltitol Drugs 0.000 claims abstract description 12
- 235000010449 maltitol Nutrition 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 230000036541 health Effects 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000008935 nutritious Nutrition 0.000 claims abstract 5
- 238000005303 weighing Methods 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 235000014510 cooky Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 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 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010989 colorectal carcinoma Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
Abstract
一种营养保健饼干及其制备方法,属于食品领域。本发明解决技术问题采用的保健饼干采用的原料质量份数如下:魔芋粉14‑21份,藜麦粉12‑18份,燕麦粉8‑10份,蓝莓渣粉5‑8份,奇亚籽粉4‑6份,麦芽糖醇2‑5份,鸡蛋20‑30份。本发明采用的各成分有益于身体健康,且制作过程较简单,味道良好。
Description
技术领域
本发明属于食品领域,具体涉及一种营养保健饼干及其制备方法。
背景技术
随着国民生活水平的日益提高,人们对食品也提出了更高的要求,需具有清淡美味、营养均衡、功能性的特点。现有的饼干含有较多的面粉、油脂和糖,能量较高,且缺少维生素、矿物质、膳食纤维等营养成分,食用不利于身体健康,更达不到营养保健作用。
发明内容
针对上述不足本发明提供一种营养保健饼干,该饼干维生素、矿物质、膳食纤维等营养成分,保证美味的同时利于身体健康。
本发明解决技术问题采用的保健饼干采用的原料质量份数如下:魔芋粉14-21份,藜麦粉12-18份,燕麦粉8-10份,蓝莓渣粉5-8份,奇亚籽粉4-6份,麦芽糖醇2-5份,鸡蛋20-30份。
本发明同时保护一种营养保健饼干的制备方法,该方法的制备步骤如下:
(1)称取14-21份魔芋粉,12-18份藜麦粉,8-10份燕麦粉,5-8份蓝莓渣粉,4-6份奇亚籽粉,2-5份芽糖醇过筛后混合均匀备用;
(2)称取20-30份鸡蛋打散过滤后加入步骤1混合后的备用粉搅拌5-10分钟揉成光滑面团;
(3)将步骤(2)中的光滑面团盖上一层保鲜膜,静置26-37分钟;
(4)将步骤(3)中的面团擀成3-12mm的面片,切成均匀的长方形,摆置烤盘;
(5)将烤盘放入烤箱内,以上火150-180℃,下火140-170℃烘烤20-42分钟后取出饼干,冷却得到终产品。
有益效果:本发明采用魔芋粉成分,不只含有人体所需的多种氨基酸和微量元素,而且具有低脂肪、高纤维、吸水性好、膨胀率高等特性,具有降血脂、降血糖、降血压、减肥、通便等功效。采用藜麦粉成分,是一种完全蛋白碱性食物,氨基酸种类丰富,富含膳食纤维,含有多种类矿物元素和维生素,糖和脂肪含量较低,具有改善体质、增强免疫力、防治便秘、预防癌症、瘦身减肥等作用。采用燕麦粉成分,富含蛋白质、维生素、矿物质和膳食纤维,具有降低血压、降低胆固醇、防治大肠癌、防治心脏疾病等保健作用。采用蓝莓果渣粉,富含多酚类物质、膳食纤维、蛋白质、维生素及矿物质等,具有抗氧化、增强免疫力、维持心血管健康、治疗肥胖等功效。采用奇亚籽粉成分,富含膳食纤维、不饱和脂肪酸、蛋白质和抗氧化物质,具有调节人体胆固醇水平、防治高血压、增强免疫力、刺激肠道蠕动、抑制体内黑色素沉淀、抗氧化等作用。这些成分的使用极大的提高了本产品的营养保健价值。另外采用麦芽糖醇代替蔗糖,并且不添加油脂,大大降低了本产品的能量。本产品除营养保健作用外,还特别适宜于肥胖、心脑血管疾病、糖尿病等特殊人群食用。
具体实施方式
下面结合实施例对本发明作进一步说明,如无特殊说明上述产品均可以通过商业途径购得。
实施例1
称取14份魔芋粉,18份藜麦粉,8份燕麦粉,8份蓝莓渣粉,4份奇亚籽粉,2份芽糖醇过筛后混合均匀备用;称取20份鸡蛋打散过滤后加入混合后的备用粉搅拌5分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置26分钟后的面团擀成3mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火150℃,下火140℃烘烤20分钟后取出饼干,冷却得到终产品。
实施例2
称取21份魔芋粉,12份藜麦粉,10份燕麦粉,5份蓝莓渣粉,6份奇亚籽粉,5份芽糖醇过筛后混合均匀备用;称取30份鸡蛋打散过滤后加入混合后的备用粉搅拌10分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置37分钟后的面团擀成12mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火180℃,下火170℃烘烤42分钟后取出饼干,冷却得到终产品。
实施例3
称取14份魔芋粉,12份藜麦粉,8份燕麦粉,5份蓝莓渣粉,4份奇亚籽粉,2份芽糖醇过筛后混合均匀备用;称取20份鸡蛋打散过滤后加入混合后的备用粉搅拌10分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置30分钟后的面团擀成5mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火160℃,下火150℃烘烤30分钟后取出饼干,冷却得到终产品。
实施例4
称取21份魔芋粉,18份藜麦粉,10份燕麦粉,8份蓝莓渣粉,6份奇亚籽粉,5份芽糖醇过筛后混合均匀备用;称取30份鸡蛋打散过滤后加入混合后的备用粉搅拌7分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置33分钟后的面团擀成7mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火170℃,下火165℃烘烤26分钟后取出饼干,冷却得到终产品。
实施例5
称取18份魔芋粉,15份藜麦粉,9份燕麦粉,7份蓝莓渣粉,6份奇亚籽粉,3份芽糖醇过筛后混合均匀备用;称取26份鸡蛋打散过滤后加入混合后的备用粉搅拌8分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置27分钟后的面团擀成9mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火155℃,下火145℃烘烤33分钟后取出饼干,冷却得到终产品。
实施例6
称取15份魔芋粉,13份藜麦粉,10份燕麦粉,8份蓝莓渣粉,6份奇亚籽粉,3份芽糖醇过筛后混合均匀备用;称取22份鸡蛋打散过滤后加入混合后的备用粉搅拌9分钟揉成光滑面团。将光滑面团盖上一层保鲜膜,静置35分钟后的面团擀成7mm的面片,切成均匀的长方形,摆置烤盘放入烤箱内,以上火170℃,下火165℃烘烤26分钟后取出饼干,冷却得到终产品。
上述实施例只是用于对本发明的举例和说明,而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是,本发明不局限于上述实施例,根据本发明的教导还可以做出更多种的变型和修改,这些变型和修改均落在本发明所要求保护的范围内。
Claims (6)
1.一种营养保健饼干,其特征在于,该饼干包括以下质量份数原料:魔芋粉14-21份,藜麦粉12-18份,燕麦粉8-10份,蓝莓渣粉5-8份,奇亚籽粉4-6份,麦芽糖醇2-5份,鸡蛋20-30份。
2.一种权利要求1中饼干的制备方法,其特征在于,该方法的步骤如下:
(1)称取14-21份魔芋粉,12-18份藜麦粉,8-10份燕麦粉,5-8份蓝莓渣粉,4-6份奇亚籽粉,2-5份芽糖醇过筛后混合均匀备用;
(2)称取20-30份鸡蛋打散过滤后加入步骤1混合后的备用粉搅拌后揉成光滑面团;
(3)将步骤(2)中的光滑面团盖上一层保鲜膜,静置;
(4)将步骤(3)中的面团擀成面片,切成均匀的长方形,摆置烤盘;
(5)将烤盘放入烤箱内烘烤后取出饼干,冷却得到终产品。
3.根据权利要求2所述的一种营养保健饼干的制备方法,其特征在于,步骤(2)搅拌时间为5-10分钟。
4.根据权利要求2所述的一种营养保健饼干的制备方法,其特征在于,步骤(3)中面团盖上保鲜膜后静置时间为26-37分钟。
5.根据权利要求2所述的一种营养保健饼干的制备方法,其特征在于,步骤(4)中的面片厚度为3-12mm。
6.根据权利要求2所述的一种营养保健饼干的制备方法,其特征在于,步骤(5)中烤盘放入烤箱内,以上火150-180℃,下火140-170℃烘烤20-42分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011320302.9A CN112450250A (zh) | 2020-11-23 | 2020-11-23 | 一种营养保健饼干及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011320302.9A CN112450250A (zh) | 2020-11-23 | 2020-11-23 | 一种营养保健饼干及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112450250A true CN112450250A (zh) | 2021-03-09 |
Family
ID=74799148
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011320302.9A Pending CN112450250A (zh) | 2020-11-23 | 2020-11-23 | 一种营养保健饼干及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112450250A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106720037A (zh) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | 一种魔芋饼干及其制作方法 |
CN109588452A (zh) * | 2019-01-07 | 2019-04-09 | 吉林大学 | 安全可靠营养均衡的滋补类蔬菜素食代餐饼干及其制作方法 |
CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
CN110353013A (zh) * | 2019-07-30 | 2019-10-22 | 河南亨源康生物科技有限公司 | 一种牡丹代餐饼干及其制备方法 |
CN111184053A (zh) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | 一种马铃薯饼干及其制备方法 |
CN111937943A (zh) * | 2020-08-18 | 2020-11-17 | 良品铺子股份有限公司 | 一种高膳食纤维减肥饼干及其制备方法 |
-
2020
- 2020-11-23 CN CN202011320302.9A patent/CN112450250A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106720037A (zh) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | 一种魔芋饼干及其制作方法 |
CN109588452A (zh) * | 2019-01-07 | 2019-04-09 | 吉林大学 | 安全可靠营养均衡的滋补类蔬菜素食代餐饼干及其制作方法 |
CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
CN110353013A (zh) * | 2019-07-30 | 2019-10-22 | 河南亨源康生物科技有限公司 | 一种牡丹代餐饼干及其制备方法 |
CN111184053A (zh) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | 一种马铃薯饼干及其制备方法 |
CN111937943A (zh) * | 2020-08-18 | 2020-11-17 | 良品铺子股份有限公司 | 一种高膳食纤维减肥饼干及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102106361B (zh) | 豆渣饼干及其制备方法 | |
CN101779720A (zh) | 黑五谷麦芽糖醇杂粮糕点 | |
CN109588451B (zh) | 一种高葛粉含量营养饼干的制备方法 | |
CN102599216A (zh) | 一种的果蔬保健饼干的制备方法 | |
CN106616305A (zh) | 一种梨渣膳食纤维馒头及其生产方法 | |
CN108174891A (zh) | 一种适合糖尿病人群食用的低血糖生成值烘培蛋糕及其制作方法 | |
CN113575840A (zh) | 一种黑青稞稳糖主食面粉及其制作方法 | |
CN102511730A (zh) | 魔芋挂面及其加工方法 | |
CN107296080B (zh) | 高膳食纤维猴头菇山药软饼及其制备方法 | |
CN109479929A (zh) | 一种菊粉银耳低糖饼干及其制作方法 | |
CN112450250A (zh) | 一种营养保健饼干及其制备方法 | |
CN108835183A (zh) | 一种玫瑰荞麦饼干的制作方法 | |
RU2741835C1 (ru) | Способ приготовления кулинарного изделия "мини булочки с бататно-сырной начинкой" | |
CN114342979A (zh) | 一种满足垂钓需求的压缩饼干及其制备方法 | |
CN107616204A (zh) | 茯苓养生蛋糕卷 | |
CN112493284A (zh) | 一种含有高蛋白和高膳食纤维的粗粮饼干及其制备方法 | |
CN105230701A (zh) | 一种高膳食纤维含量的面包的制作方法 | |
CN110506775A (zh) | 一种魔芋葡甘聚糖紫薯饼干及其制备方法 | |
CN105028579A (zh) | 一种蓝莓姜汁饼干及其制作方法 | |
CN115299475B (zh) | 一种皂角米红枣酥性饼干及其制备方法 | |
RU2327352C2 (ru) | Способ приготовления хлебного продукта | |
KR102336182B1 (ko) | 알룰로스를 이용한 건강빵 제조방법 및 이에 따라 제조된 건강빵 | |
CN116058496B (zh) | 一种复合苦荞即食片及其生产方法 | |
KR102653382B1 (ko) | 주머니 식빵 및 그 제조방법 | |
CN110583735B (zh) | 一种添加富硒酵母和大豆分离蛋白的芋头木薯奶酪圈及其制备方法 |
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 |
Application publication date: 20210309 |
|
RJ01 | Rejection of invention patent application after publication |