CN112841245A - Yoghourt bread and preparation method thereof - Google Patents
Yoghourt bread and preparation method thereof Download PDFInfo
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- CN112841245A CN112841245A CN202110046700.4A CN202110046700A CN112841245A CN 112841245 A CN112841245 A CN 112841245A CN 202110046700 A CN202110046700 A CN 202110046700A CN 112841245 A CN112841245 A CN 112841245A
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- dough
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- 235000008429 bread Nutrition 0.000 title claims abstract description 35
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims description 37
- 239000008267 milk Substances 0.000 claims description 37
- 210000004080 milk Anatomy 0.000 claims description 37
- 238000004898 kneading Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000009471 action Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A21D2/34—Animal material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a yoghourt bread, which comprises the following raw materials in parts by weight: 310g of flour 290, 210g of mare's yoghourt 190, 11-17g of baking powder, 65-75g of butter, 25-35g of fine granulated sugar and 4-8g of salt, and relates to the technical field of bread making. According to the yoghourt bread and the preparation method thereof, the yoghourt is fermented, more effective components beneficial to a human body are obtained through fermentation, and then the effective components are applied to the bread making to make the yoghourt bread with unique flavor and rich nutrition.
Description
Technical Field
The invention relates to the technical field of bread making, in particular to a fermented mare milk bread and a preparation method thereof.
Background
Mare's milk is sweet and cool in nature and taste, contains a large amount of protein, fat, sugar, phosphorus, calcium, potassium, sodium, vitamin A, vitamin B1-B2, vitamin C, nicotinic acid, inositol and other nutrient components, has the effects of tonifying deficiency, strengthening the body, moistening dryness, beautifying skin, clearing heat, quenching thirst and the like, but the development and the utilization of mare's milk are still in the initial stage at present, only the mare's milk is fermented to form sour mare's milk or mare's milk wine for consumers to purchase, and the development and the utilization of the mare's milk are greatly restricted.
Most of the existing bread making methods adopt industrial yeast as a leavening agent, the yeast strain is single, and the made bread has consistent flavor and is lack of characteristics.
If the mare milk and the bread can be blended, the problems of consistent bread flavor and lack of characteristics can be solved, the mare milk can be further developed and utilized, and the market share of the mare milk is improved.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the yoghourt bread and the preparation method thereof, and solves the problems of consistent flavor and lack of characteristics of the existing bread and the development and utilization of the mare milk.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the yoghourt bread comprises the following raw materials in parts by weight: 310g of flour 290, 210g of mare's yoghourt 190, 11-17g of baking powder, 65-75g of butter, 25-35g of fine granulated sugar and 4-8g of salt.
Preferably, the raw materials comprise the following components: 290g of flour, 190g of fermented mare milk, 17g of baking powder, 75g of butter, 35g of fine granulated sugar and 8g of salt.
Preferably, the raw materials comprise the following components: 300g of flour, 200g of fermented mare milk, 14g of baking powder, 70g of butter, 30g of fine granulated sugar and 6g of salt.
Preferably, the raw materials comprise the following components: 310g of flour, 210g of fermented mare milk, 11g of baking powder, 65g of butter, 25g of fine granulated sugar and 4g of salt.
The invention also discloses a preparation method of the yoghourt bread, which comprises the following steps:
s1, selecting raw materials of flour, fermented mare milk, baking powder, butter, fine granulated sugar and salt, and weighing the raw materials according to the weight ratio;
s2, kneading the raw materials selected in the step S1 into dough, standing for 10min after the dough is kneaded, dividing the dough into 45-50g of small dough, and kneading;
s3, proofing the dough kneaded in the step S2 for 28-30min, wherein the proofing temperature is controlled at 28-32 ℃, after proofing, the dough is kneaded again, and after finishing kneading, the dough is placed into a baking tray;
s4, placing the dough placed on the baking tray in the step S3 into a proofing box for proofing for 80-90min, wherein the proofing temperature is controlled at 28-32 ℃;
and S5, baking the dough proofed in the step S4 in an oven, wherein the baking time is controlled to be 10-15min, the upper oven temperature is controlled to be 185-plus-195 ℃, the lower oven temperature is controlled to be 185-plus-200 ℃, and the dough is taken out for cooling and packaging after baking is finished, so that the finished sour mare milk bread is obtained.
(III) advantageous effects
The invention provides a yoghourt bread and a preparation method thereof. Compared with the prior art, the method has the following beneficial effects: the sour mare milk bread comprises the following raw materials in parts by weight: 310g of flour 290-containing mare ' S milk, 210g of sour mare ' S milk 190-containing, 11-17g of baking powder, 65-75g of butter, 25-35g of fine granulated sugar, 4-8g of salt, S2, mixing the raw materials selected in the step S1 into dough, placing the dough for 10min after the dough is mixed, S3, proofing the dough kneaded in the step S2 for 28-30min, S4, putting the dough put into a baking tray in the step S3 into a proofing box for proofing for 80-90min, S5, putting the dough proofed in the step S4 into an oven for baking, obtaining more effective components beneficial to the human body by fermenting the mare ' S milk, then applying the effective components to the bread making, making the sour mare ' S milk bread with unique flavor and rich nutrition, and fusing the sour mare ' S milk with the bread, so as to overcome the disadvantages of the taste and mouthfeel of the mare ' S milk on the premise of keeping the nutrition of the mare ' S milk, the taste and flavor of the product are enriched, and the taste of the public can be satisfied.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides three technical schemes: a preparation method of a fermented mare milk bread specifically comprises the following embodiments:
example 1
S1, selecting raw materials of flour, fermented mare milk, baking powder, butter, fine granulated sugar and salt, and weighing the raw materials according to the weight ratio;
s2, kneading the raw materials selected in the step S1 into dough, standing for 10min after the dough is kneaded, dividing the dough into 45g of small dough, and kneading;
s3, proofing the dough kneaded in the step S2 for 28min, wherein the proofing temperature is controlled at 28 ℃, after proofing, the dough is kneaded again, and after finishing kneading, the dough is placed into a baking tray;
s4, placing the dough placed on the baking tray in the step S3 into a proofing box for proofing for 80min, wherein the proofing temperature is controlled at 28 ℃;
and S5, baking the dough proofed in the step S4 in an oven for 10min, controlling the upper oven temperature to be 185 ℃ and the lower oven temperature to be 185 ℃, taking out the dough after baking, cooling the dough, and packaging the dough to obtain the finished product of the fermented mare milk bread.
Example 2
S1, selecting raw materials of flour, fermented mare milk, baking powder, butter, fine granulated sugar and salt, and weighing the raw materials according to the weight ratio;
s2, kneading the raw materials selected in the step S1 into dough, standing for 10min after the dough is kneaded, dividing the dough into 48g of small dough, and kneading;
s3, proofing the dough kneaded in the step S2 for 29min, wherein the proofing temperature is controlled at 30 ℃, after proofing, the dough is kneaded again, and after finishing kneading, the dough is placed into a baking tray;
s4, putting the dough put on the baking tray in the step S3 into a proofing box for proofing for 85min, wherein the proofing temperature is controlled at 30 ℃;
and S5, baking the dough proofed in the step S4 in an oven for 22min, controlling the upper oven temperature to be 190 ℃ and the lower oven temperature to be 190 ℃, taking out the dough after baking, cooling the dough, and packaging the dough to obtain the finished product of the sour mare milk bread.
Example 3
S1, selecting raw materials of flour, fermented mare milk, baking powder, butter, fine granulated sugar and salt, and weighing the raw materials according to the weight ratio;
s2, kneading the raw materials selected in the step S1 into dough, standing for 10min after the dough is kneaded, dividing the dough into 50g of small dough, and kneading;
s3, proofing the dough kneaded in the step S2 for 30min, wherein the proofing temperature is controlled at 32 ℃, after proofing, the dough is kneaded again, and after finishing kneading, the dough is placed into a baking tray;
s4, putting the dough put on the baking tray in the step S3 into a proofing box for proofing for 90min, wherein the proofing temperature is controlled at 32 ℃;
and S5, baking the dough proofed in the step S4 in an oven for 15min, controlling the upper oven temperature to be 195 ℃ and the lower oven temperature to be 200 ℃, taking out the dough after baking, cooling the dough, and packaging the dough to obtain the finished product of the sour mare milk bread.
Effects of the embodiment
The preparation methods of examples 1 to 3 were respectively adopted to prepare the yogurt bread, 30 persons who had been tasted at different ages and different sexes were randomly selected and divided into three groups (10 persons each), and the yogurt bread prepared in examples 1 to 3 was tasted, and after tasting, the persons who had been tasted all felt good and unique in mouth feel and flavor.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A kind of fermented mare's milk bread, characterized by: the raw materials comprise the following components in parts by weight: 310g of flour 290, 210g of mare's yoghourt 190, 11-17g of baking powder, 65-75g of butter, 25-35g of fine granulated sugar and 4-8g of salt.
2. The yogurt bread of claim 1, wherein: the raw materials comprise the following components: 290g of flour, 190g of fermented mare milk, 17g of baking powder, 75g of butter, 35g of fine granulated sugar and 8g of salt.
3. The yogurt bread of claim 1, wherein: the raw materials comprise the following components: 300g of flour, 200g of fermented mare milk, 14g of baking powder, 70g of butter, 30g of fine granulated sugar and 6g of salt.
4. The yogurt bread of claim 1, wherein: the raw materials comprise the following components: 310g of flour, 210g of fermented mare milk, 11g of baking powder, 65g of butter, 25g of fine granulated sugar and 4g of salt.
5. The method of making a yogurt bread as claimed in any one of claims 1 to 4, wherein: the method specifically comprises the following steps:
s1, selecting raw materials of flour, fermented mare milk, baking powder, butter, fine granulated sugar and salt, and weighing the raw materials according to the weight ratio;
s2, kneading the raw materials selected in the step S1 into dough, standing for 10min after the dough is kneaded, dividing the dough into 45-50g of small dough, and kneading;
s3, proofing the dough kneaded in the step S2 for 28-30min, wherein the proofing temperature is controlled at 28-32 ℃, after proofing, the dough is kneaded again, and after finishing kneading, the dough is placed into a baking tray;
s4, placing the dough placed on the baking tray in the step S3 into a proofing box for proofing for 80-90min, wherein the proofing temperature is controlled at 28-32 ℃;
and S5, baking the dough proofed in the step S4 in an oven, wherein the baking time is controlled to be 10-15min, the upper oven temperature is controlled to be 185-plus-195 ℃, the lower oven temperature is controlled to be 185-plus-200 ℃, and the dough is taken out for cooling and packaging after baking is finished, so that the finished sour mare milk bread is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110046700.4A CN112841245A (en) | 2021-01-14 | 2021-01-14 | Yoghourt bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110046700.4A CN112841245A (en) | 2021-01-14 | 2021-01-14 | Yoghourt bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841245A true CN112841245A (en) | 2021-05-28 |
Family
ID=76003692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110046700.4A Pending CN112841245A (en) | 2021-01-14 | 2021-01-14 | Yoghourt bread and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN112841245A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265515A (en) * | 2014-07-07 | 2016-01-27 | 武永福 | Buckwheat bread and production technology thereof |
| CN105284985A (en) * | 2014-07-23 | 2016-02-03 | 武永福 | Millet bread and production process thereof |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
| CN106070626A (en) * | 2016-06-02 | 2016-11-09 | 特格喜白音 | Koumiss fruit beverage and preparation method thereof |
| CN106399208A (en) * | 2016-12-05 | 2017-02-15 | 厦门和美科盛生物技术有限公司 | Lactobacillus fermentation broth suitable for food processing application, preparing method and application of lactobacillus fermentation broth |
| CN109077118A (en) * | 2018-09-03 | 2018-12-25 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss sour milk beverage and preparation method thereof |
-
2021
- 2021-01-14 CN CN202110046700.4A patent/CN112841245A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265515A (en) * | 2014-07-07 | 2016-01-27 | 武永福 | Buckwheat bread and production technology thereof |
| CN105284985A (en) * | 2014-07-23 | 2016-02-03 | 武永福 | Millet bread and production process thereof |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
| CN106070626A (en) * | 2016-06-02 | 2016-11-09 | 特格喜白音 | Koumiss fruit beverage and preparation method thereof |
| CN106399208A (en) * | 2016-12-05 | 2017-02-15 | 厦门和美科盛生物技术有限公司 | Lactobacillus fermentation broth suitable for food processing application, preparing method and application of lactobacillus fermentation broth |
| CN109077118A (en) * | 2018-09-03 | 2018-12-25 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss sour milk beverage and preparation method thereof |
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Application publication date: 20210528 |