CN113940366A - 一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 - Google Patents
一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 Download PDFInfo
- Publication number
- CN113940366A CN113940366A CN202010683956.1A CN202010683956A CN113940366A CN 113940366 A CN113940366 A CN 113940366A CN 202010683956 A CN202010683956 A CN 202010683956A CN 113940366 A CN113940366 A CN 113940366A
- Authority
- CN
- China
- Prior art keywords
- dough
- nang
- baked
- pancake
- beans
- 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
- 235000012771 pancakes Nutrition 0.000 title claims abstract description 80
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 56
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 54
- 235000013339 cereals Nutrition 0.000 title claims abstract description 34
- 238000002156 mixing Methods 0.000 title claims abstract description 19
- 239000000835 fiber Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 17
- 238000004898 kneading Methods 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 10
- 235000014571 nuts Nutrition 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000013365 dairy product Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 240000005979 Hordeum vulgare Species 0.000 claims description 11
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 10
- 240000001417 Vigna umbellata Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 8
- 244000304337 Cuminum cyminum Species 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 240000006162 Chenopodium quinoa Species 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 241000209763 Avena sativa Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 3
- 244000045195 Cicer arietinum Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000012015 potatoes Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000011746 Amaranthus hypochondriacus Nutrition 0.000 claims description 2
- 240000003147 Amaranthus hypochondriacus Species 0.000 claims description 2
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- 244000022185 broomcorn panic Species 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000021332 kidney beans Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 244000040738 Sesamum orientale Species 0.000 claims 3
- 235000006679 Mentha X verticillata Nutrition 0.000 claims 2
- 235000002899 Mentha suaveolens Nutrition 0.000 claims 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims 2
- 235000013351 cheese Nutrition 0.000 claims 2
- 239000003921 oil Substances 0.000 claims 2
- 235000019198 oils Nutrition 0.000 claims 2
- 235000020238 sunflower seed Nutrition 0.000 claims 2
- 241000208223 Anacardiaceae Species 0.000 claims 1
- 244000105624 Arachis hypogaea Species 0.000 claims 1
- 235000009025 Carya illinoensis Nutrition 0.000 claims 1
- 244000068645 Carya illinoensis Species 0.000 claims 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 241000723382 Corylus Species 0.000 claims 1
- 235000007466 Corylus avellana Nutrition 0.000 claims 1
- 240000002943 Elettaria cardamomum Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 241000758791 Juglandaceae Species 0.000 claims 1
- 240000004322 Lens culinaris Species 0.000 claims 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 1
- 241000208467 Macadamia Species 0.000 claims 1
- 235000019483 Peanut oil Nutrition 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 240000006711 Pistacia vera Species 0.000 claims 1
- 235000019484 Rapeseed oil Nutrition 0.000 claims 1
- 235000019485 Safflower oil Nutrition 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 235000009499 Vanilla fragrans Nutrition 0.000 claims 1
- 244000263375 Vanilla tahitensis Species 0.000 claims 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000005300 cardamomo Nutrition 0.000 claims 1
- 235000020226 cashew nut Nutrition 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 235000017803 cinnamon Nutrition 0.000 claims 1
- 235000020186 condensed milk Nutrition 0.000 claims 1
- 239000002285 corn oil Substances 0.000 claims 1
- 235000005687 corn oil Nutrition 0.000 claims 1
- 235000021438 curry Nutrition 0.000 claims 1
- 235000013367 dietary fats Nutrition 0.000 claims 1
- 239000010520 ghee Substances 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 235000021388 linseed oil Nutrition 0.000 claims 1
- 239000000944 linseed oil Substances 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- 235000020232 peanut Nutrition 0.000 claims 1
- 239000000312 peanut oil Substances 0.000 claims 1
- 235000020233 pistachio Nutrition 0.000 claims 1
- 239000003813 safflower oil Substances 0.000 claims 1
- 235000005713 safflower oil Nutrition 0.000 claims 1
- 239000003549 soybean oil Substances 0.000 claims 1
- 235000012424 soybean oil Nutrition 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 claims 1
- 241000207961 Sesamum Species 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000011782 vitamin Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004080 punching Methods 0.000 abstract description 2
- 102000015781 Dietary Proteins Human genes 0.000 abstract 1
- 108010010256 Dietary Proteins Proteins 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 235000011437 Amygdalus communis Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 3
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 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
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000021245 dietary protein Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- -1 lysine amino acid Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000009461 vacuum packaging Methods 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明提供一种由豆制品和杂粮混合制备的高纤调味烤馕及其制备方法，属于食品加工领域。主要原料包括面粉、各种豆类、多种杂粮、乳制品、坚果、芝麻、调味料、发酵剂、食用油等。步骤：将面粉、豆制品和杂粮按比例混合，和面进行初次发酵；再将调味料等剩余原料均匀揉进面团中进行二次发酵；将面团揉搓成所需馕坯形状，对整形后的馕坯表面扎孔，并且喷洒调味料，使馕饼表面也均匀布满调味料；馕坯表面喷洒蛋糖液，将杂粮或芝麻或坚果黏附于馕饼表面；将馕饼面坯烤制，出炉后冷却进行包装。本方法将豆制品和杂粮进行复配并对烤馕进行调味，制作的烤馕风味独特、口感酥脆，且富含蛋白质、膳食纤维、维生素等成分，更具有良好的营养及保健功效。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种由各种豆类和杂粮混合制备的高纤调味烤馕及其制备方法。
背景技术
烤馕是维吾尔族最主要的面食品，已有2000多年的历史。烤馕的一般做法跟汉族烤烧饼相似，在面粉中加少许盐水和酵面，和匀，揉透，稍发，即可烤制。由于含水少，储久不坏，便于携带，加之香酥可口，烤馕也为其它民族所喜爱。馕的品种很多，大约有五十多个。常见的有肉馕、油馕、窝窝馕、芝麻馕、片馕、希尔曼馕等等。添加羊油的即为油馕；用羊肉丁、孜然粉，胡椒粉，洋葱等佐料拌馅烤制的馕为肉馕；将芝麻与葡萄汁拌和烤制的叫芝麻馕，等等，皆因和面和添加剂成分、面饼形状、烤制方法等各不相同，馕的名称也就相应而别。传统烤馕一般是以小麦粉为原料制作的，由于过度的追求加工精度导致众多营养素丢失。此外小麦粉中赖氨酸是第一限制氨基酸，纯面粉制备的烤馕也影响烤馕中的蛋白质的综合效价。
豆类中赖氨酸含量丰富，通过把以一定的方式与面粉混合制成馕，可以弥补面粉赖氨基酸组成的不足。豆渣是大豆蛋白加工业和豆腐制品加工业的副产物，目前我国仅豆腐加工业每年加工大豆量达到了600万吨以上，豆渣高达数百万吨，豆腐制品加工业企业几乎都没有对豆渣进行综合利用，是一种资源浪费。豆渣含有膳食纤维、蛋白质、脂肪、维生素、矿物质及多种生物活性成分。但由于传统豆渣口感粗糙、难以消化，加工利用率较低，除少数作饲料外，大部分作为废料弃掉，造成资源的不合理利用及浪费，而且豆渣的潜在价值远没有开发利用。豆渣是一种理想的膳食纤维原料，添加到烘焙产品中，不仅可增加膳食纤维含量，提高烘焙食品的营养价值与保健功能，还可提高产品的保水性，防止产品老化等。近年来，已经有越来越多的研究机构和企业对豆渣展开了开发豆渣饼干、宠物食品、可食用纸、生物活性成分提取等方面的综合利用研究，它将成为一种保健食品新资源。
杂粮含有丰富的营养成分，相对于精细粮食而言，蛋白质、维生素等营养元素含量更加丰富，是一种高营养、低热量、低脂肪的健康食材。日常膳食中将多种谷物进行混合，可以满足营养健康多样化的膳食要求，不但可以弥补加工过程中的营养损失，还可以强化维生素和矿物质，平衡氨基酸，满足人体对营养素的需求。杂粮含有丰富的不可溶性纤维素，有利于保障消化系统正常运转，与可溶性纤维协同工作，可降低血液中低密度胆固醇和甘油三酯的浓度，增加食物在胃里的停留时间，延迟饭后葡萄糖吸收的速度，降低高血压、糖尿病、肥胖症和心脑血管疾病的风险。
通过检索目前我国现有关烤馕制备方法的专利，例如专利CN104366378B公开了一种由全薯制备的烤馕及其制备方法，专利CN107581216A中一种营养大麦馕及其制备方法，专利CN102028152A本发明公开了一种主要有由大麦粉、牛奶、鹰嘴豆粉、黄豆粉等原料制备的营养保健馕。上述专利中虽然在制备烤馕主要原料中增加了甘薯类，大麦，豆粉等原料，一定程度上弥补了烤馕中膳食纤维含量不足的缺点，但是用到的杂粮种类单一，也没有和多种豆类制品进行复配，更没有进行调味，烤馕的口感较为单一。本专利中不仅实现了各类豆制品，如豆渣，豆粕的综合利用，还将各种豆类与多种杂粮进行复配增加提高了馕的营养价值和丰富其口感，此外更是增加了调味步骤，让馕更易于被各类消费人群接受。
开发由豆类和杂粮混合制备的高纤调味烤馕并建立其制作方法，对于促进我国馕产业化加工和豆渣综合利用的可持续发展、保障我国粮食安全和改善居民膳食营养具有重要意义。
发明内容
本发明针对传统小麦烤馕存在的膳食纤维和蛋白质不足的缺陷，本发明的目的是提供一种由豆类和杂粮混合制备的高纤调味烤馕及其制作方法。
为实现上述目的，本发明所采用的技术方案：
本发明提供的由豆类和杂粮混合制备的高纤调味烤馕，其原料由以下成分组成：
具体的，所述烤馕原料由以下重量份的成分组成：面粉40-100份、豆类10-40份、杂粮10-50份、乳制品0-20份、坚果0-10份、蜂蜜0-3份、鸡蛋1-20份、糖0-20份、盐0-20份、苏打粉0.1-0.5份、发酵剂1-5份、调味料1-20份、芝麻0-10份、食用油7-30份和水10-54份。
本发明由豆类和杂粮混合制备的高纤调味烤馕的制作方法，包括以下步骤：
(1)将面粉、豆类和杂粮按比例进行混合，加入发酵剂和小苏打，加水搅拌4min-6min，至面团软硬适度，进行发酵；
(2)发酵完毕时，在面团中加入杂粮、部分调味料、和食用油等辅料，和面3min-5min，使杂粮和调味料都均匀的和入面团中，取出面团放置1h-2h，面团在温度为32℃-38℃，湿度70％-85％条件下充分发酵40min-90min，体积扩大；
(3)对充分发酵的面团进行揉压，揉面时间为8min-12min，得到揉好的面团，然后将揉好的面团分成小面团，小面团经过揉搓、压制的过程制成所需的馕饼面坯形状；
(4)对整形后的馕饼面坯表面进行扎孔，并且喷洒或涂抹剩余调味料，使面团表面能均匀的布满调味料；
(5)将在成型后的馕表面喷洒蛋糖液，撒少许杂粮颗粒和(或)芝麻和(或)坚果片均匀粘附在馕饼面坯的上表面；
(6)将馕饼面坯的下表面沾水，然后将馕饼面坯小火烤制8min-12min，馕饼面坯表面变硬，在表面变硬的馕饼面坯的表面洒上水，继续对馕饼面坯进行烤制18min-22min；
(7)馕出炉后冷却到25℃-30℃左右，进行包装得成品。
上述方法中：
所述步骤1)中的豆类为黄豆、青豆、黑豆、赤豆、豌豆、蚕豆、大豆、红豆、扁豆、绿豆、芸豆、鹰嘴豆的豆浆、豆渣、豆粕、豆粉、全豆中的一种或几种。
所述步骤1)和步骤2)中的杂粮为青稞、藜麦、燕麦、荞麦、薏米、高粱、小米、玉米、大麦、糜子、黍子、薏仁、籽粒苋、豆类、薯类的粉或颗粒中的一种或几种。
与现有技术相比，本发明具有以下优点：
1、本方法可以明显提高传统馕的膳食纤维和蛋白质含量，将豆制品生产过程中产生的废物进行综合利用，可有效改善烤馕的质构特性和感官品质，弥补馕本身膳食纤维不足的特点，提高烤馕的营养价值。
2、本方法制作的烤馕中蛋白质、矿物质、膳食纤维、维生素的含量明显优于现有的传统小麦粉烤馕。
3、本发明将面粉、各种豆类和多种杂粮进行复配使类烤馕原料粉面团的吸水率增加，面团的形成时间、稳定时间及断裂时间有所增加，进而使高纤馕的酥脆度、咀嚼性和粘聚性都得到提高。
4、本发明对于烤馕进行调味，克服了豆渣产品口感粗糙的弊端，丰富了烤馕的口味，易于被各地区各年龄段的人群接受。
4、本发明烤馕生产方法简单、成本低，经济实惠，适于大规模工业化生产。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。若未特别指明，实施例中所用的技术手段为本领域技术人员所熟知的常规手段，所用原料均为市售商品。
实施例1：一种豆渣青稞高纤孜然艾克曼馕的制备
本实施例中，用于制作豆渣青稞高纤孜然味艾克曼馕的各原料为：面粉50份，大豆豆渣粉30份，青稞粉20份，熟燕麦片10份，牛奶3份，鸡蛋5份，糖1份，盐2份，胡椒粉1份，五香粉1份，孜然粉3份，洋葱3份，小苏打0.5份，发酵粉2.5份，食用油18份，水35份。
(1)将面粉、豆渣粉和青稞粉按比例进行混合，加入发酵剂和小苏打，加水搅拌4min-6min，至面团软硬适度，进行发酵；
(2)发酵完毕时，在面团中加入鸡蛋、孜然粉2份、食用油等剩余原辅料，进行和面，将燕麦片和调味料都均匀的和入面团中，取出面团放置1h-2h，面团在温度为32℃-38℃，湿度70％-85％条件下充分发酵40min-90min，体积扩大；
(3)对充分发酵的面团进行揉面，揉面时间为8min-12min，得到揉好的面团，然后将揉好的面团分成小面团，小面团经过揉搓、压制的过程制成所需的馕饼面坯形状；
(4)对整形后的馕饼面坯的上表面进行扎孔，并将剩余孜然粉撒于面团表面，使其表面能均匀的布满调味料；
(5)在馕表面喷洒蛋糖液，再将熟燕麦片均匀的粘附在馕饼面坯的上表面；
(6)将带有燕麦的馕饼面坯的下表面沾水，然后将馕饼面坯小火烤制8min-12min，馕饼面坯表面变硬，在表面变硬的馕饼面坯的表面洒上水，继续对馕饼面坯进行烤制18min-22min；
(7)馕出炉后冷却到25℃-30℃左右，进行普通包装得成品。
实施例2：一种豆粕藜麦高纤香辣油馕的制备
本实施例中，用于制作豆粕藜麦高纤辣味油馕的各原料为：面粉50份、黑豆粕粉20份、藜麦粉15份、红薯粉10份、芝麻10份、糖1份、盐2份、辣椒粉2份、辣椒酱1份、孜然粉0.5份、苏打粉0.3份、酵母2.5份、食用油17份和水38份。
(1)将面粉、豆粕粉、藜麦粉、红薯粉按比例进行混合，加入发酵剂和小苏打，加水搅拌4min-6min，至面团软硬适度，进行发酵；
(2)发酵完毕时，在面团中加入食用油、辣椒粉1份和辣椒酱等剩余原辅料，搅拌3min-5min，取出面团放置1h-2h，面团在温度为32℃-38℃，湿度70％-85％条件下充分发酵40min-90min，体积扩大；
(3)对充分发酵的面团进行揉面，揉面时间为8min-12min，得到揉好的面团，然后将揉好的面团分成小面团，小面团经过揉搓、压制的过程制成所需的馕饼面坯形状；
(4)对整形后的馕饼面坯的上表面进行扎孔，并将剩余辣椒粉撒于面团表面，使其表面能均匀的布满调味料；
(5)在馕表面喷洒蛋糖液，再将芝麻均匀的粘附在馕饼面坯的上表面；
(6)将带有芝麻的馕饼面坯的下表面沾水，然后将馕饼面小火烤制8min-12min，馕饼面坯表面变硬，在表面变硬的馕饼面坯的表面洒上水，继续对馕饼面坯进行烤制18min-22min；
(7)馕出炉后冷却到25℃-30℃左右，进行真空包装得成品。
实施例3：一种红豆小米高纤奶香托喀西馕的制备
本实施例中，用于制作红豆小米燕麦奶香高纤“托喀西”馕的各原料为：面粉40份，红豆粉20份、红豆10份、小米粉30份、核桃粉10份、奶粉10份、杏仁片5份、牛奶3份、糖2份、盐1.5份、苏打粉0.5份、酵母2.5份、食用油18份和水38份。
(1)将面粉、红豆粉、红豆和小米粉按比例进行混合，加入发酵剂和小苏打，加水搅拌4min-6min，至面团软硬适度，进行发酵；
(2)发酵完毕时，在面团中加入核桃粉、奶粉、食用油等辅料，搅拌3min-5min，取出面团放置1h-2h，面团在温度为32℃-38℃，湿度70％-85％条件下充分发酵40min-90min，体积扩大；
(3)对充分发酵的面团进行揉面，揉面时间为8min-12min，得到揉好的面团，然后将揉好的面团分成小面团，小面团经过揉搓、压制的过程制成所需的馕饼面坯形状；
(4)对整形后的馕饼面坯的上表面进行扎孔，在牛奶中浸泡5min；
(5)在馕饼面坯上喷洒蛋糖液，再将芝麻和烤制过的杏仁片粘附在馕饼面坯的上表面；
(6)将带有杏仁片的馕饼面坯的下表面沾水，然后将馕饼面坯小火烤制8min-12min，馕饼面坯表面变硬，在表面变硬的馕饼面坯的表面洒上水，继续对馕饼面坯进行烤制18min-22min；
(7)馕出炉后冷却到25℃-30℃左右，进行充气包装得成品。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明保护范围。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (9)
1.一种由豆制品和杂粮混合制备的高纤调味烤馕，其特征在于，所述烤馕原料由以下重量份的成分组成：面粉，豆制品，杂粮，乳制品，蜂蜜，糖，盐，坚果，调味料，发酵剂，芝麻，鸡蛋，食用油，水。
2.根据权利要求1所述的烤馕，其特征在于，所述烤馕为窝窝馕、“托喀西”馕、“艾麦克”馕、“奥尔”馕、“阿依”馕、“扎克尔”馕、“库麦西”馕、“希尔曼”馕、“喀特玛”馕、肉馕、油馕、葡萄馕、片馕和芝麻馕中的任意一种。
3.根据权利要求1所述的烤馕，其特征在于，所述的豆类为黄豆、青豆、黑豆、赤豆、豌豆、蚕豆、大豆、红豆、扁豆、绿豆、芸豆、鹰嘴豆的豆浆、豆渣、豆粕、豆粉、全豆中的一种或几种。
4.根据权利要求1所述的烤馕，其特征在于，所述杂粮为青稞、藜麦、燕麦、荞麦、薏米、高粱、小米、玉米、大麦、糜子、黍子、薏仁、籽粒苋、豆类、薯类中的一种或几种。
5.根据权利要求1所述的烤馕，其特征在于，所述乳制品为液态奶、酸奶、奶粉、奶酪、炼乳、干酪中的一种或几种。
6.根据权利要求1所述的烤馕，其特征在于，所述坚果为核桃、杏仁、巴旦木、花生、腰果、松子、碧根果、夏威夷果、榛子、开心果和葵花籽中的一种或几种粉或颗粒。
7.根据权利要求1所述的烤馕，其特征在于，所述调味品为洋葱、干姜、胡椒粉、辣椒粉、孜然粉、五香粉、辣酱、番茄酱、咖喱、十三香、薄荷、香草、豆蔻、肉桂、葱花、陈皮、薄荷、味精、鸡精中的一种或几种。
8.根据权利要求1所述的烤馕，其特征在于：
所述发酵剂为传统家庭用烤馕酵子、发酵粉、老面团；
所述食用油为红花油、酥油、胡麻籽油、羊油、花生油、大豆油、葵花籽油、菜籽油、玉米油中的一种或几种。
9.权利要求1-9任意一项所述烤馕的制备方法，其特征在于，包括以下步骤：
(1)将面粉、豆制品和杂粮粉按比例进行混合，加入发酵剂，加水搅拌4min-6min，至面团软硬适度，进行发酵；
(2)发酵完毕时，在面团中加入杂粮颗粒、部分调味料、和食用油等辅料，和面3min-5min，使杂粮颗粒和调味料都均匀的和入面团中，取出面团放置1h-2h，面团在温度为32℃-38℃，湿度70％-85％条件下充分发酵40min-90min，体积扩大；
(3)对充分发酵的面团进行揉面，揉面时间为8min-12min，得到揉好的面团，然后将揉好的面团分成小面团，小面团经过揉搓、压制的过程制成所需的馕饼面坯形状；
(4)对整形后的馕饼面坯的上表面进行扎孔，并且喷洒或涂抹剩余调味料，使面团表面能均匀的布满调味料；
(5)将在成型后的馕表面喷洒蛋糖液，撒少许杂粮颗粒和(或)芝麻和(或)坚果片均匀粘附在馕饼面坯的上表面；
(6)将馕饼面坯的下表面沾水，然后将馕饼面坯小火烤制8min-12min，馕饼面坯表面变硬，在表面变硬的馕饼面坯的表面洒上水，继续对馕饼面坯进行烤制18min-22min；
(7)馕出炉后冷却到25℃-30℃左右，进行包装得成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010683956.1A CN113940366A (zh) | 2020-07-16 | 2020-07-16 | 一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010683956.1A CN113940366A (zh) | 2020-07-16 | 2020-07-16 | 一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113940366A true CN113940366A (zh) | 2022-01-18 |
Family
ID=79326582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010683956.1A Pending CN113940366A (zh) | 2020-07-16 | 2020-07-16 | 一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113940366A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651851A (zh) * | 2022-04-22 | 2022-06-24 | 纳斯尔·芒苏尔 | 一种特色馕的制备方法 |
| CN115777750A (zh) * | 2022-12-09 | 2023-03-14 | 喀什民生农业科技服务有限公司 | 一种小米馕及其加工设备和方法 |
-
2020
- 2020-07-16 CN CN202010683956.1A patent/CN113940366A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651851A (zh) * | 2022-04-22 | 2022-06-24 | 纳斯尔·芒苏尔 | 一种特色馕的制备方法 |
| CN115777750A (zh) * | 2022-12-09 | 2023-03-14 | 喀什民生农业科技服务有限公司 | 一种小米馕及其加工设备和方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Geervani | Utilization of chickpea in India and scope for novel and alternative uses | |
| KR101928949B1 (ko) | 고구마를 이용한 제빵용 발효액종과 이를 이용한 고구마 팥빵의 제조방법 | |
| CN113940366A (zh) | 一种由豆类和杂粮混合制备的高纤调味烤馕及其制备方法 | |
| KR20180137449A (ko) | 천연 발효 배양 액종을 사용한 고구마 도넛 및 그 제조방법 | |
| CN103875756B (zh) | 一种风味酥脆耐嚼面包酥及其制备方法 | |
| CN110742108A (zh) | 一种可冲泡成糊的玉米饼干及其制备方法、食用方法 | |
| CN105685171A (zh) | 用马铃薯制作的米粉饼干及其加工方法 | |
| KR100560176B1 (ko) | 시리얼 바의 제조 방법 및 이에 의해 제조된 시리얼 바 | |
| JP7108346B2 (ja) | パンおよびパンの製造方法 | |
| CN106614939A (zh) | 一种夹心煎饼薄脆 | |
| Edima-Nyah et al. | Development and quality evaluation of breakfast cereals from blends of Local Rice (Oryza sativa), African yam beans (Sphenostylis stenocarpa) and Coconut (Cocos nucifera) flour | |
| KR102074256B1 (ko) | 글루텐 성분을 최소화하는 빵의 제조방법 | |
| KR20230110850A (ko) | 옥수수 피자 및 그 제조방법 | |
| KR20180128772A (ko) | 핫도그용 조성물 및 이를 포함하는 핫도그의 제조방법 | |
| CN107114448A (zh) | 杂粮果干混合分层薄饼及其制备方法 | |
| KR101991848B1 (ko) | 흑보리 크래커의 제조방법 | |
| Maria et al. | Effect of supplementing cassava with okara on biscuit quality | |
| KR102413665B1 (ko) | 옥수수 범벅 빵 및 그 제조 방법 | |
| CN109329717A (zh) | 一种桂花糖藕糕及其制备方法 | |
| Ramirez | Technology Process And Standardization Of Sweet Potato (Ipomoea Batatas Linn.) Pie | |
| KR102584820B1 (ko) | 오트퍼프를 포함하는 그래놀라 및 이의 제조방법 | |
| KR101250671B1 (ko) | 보존성이 증진된 육류 함유한 떡 제조방법 | |
| KR102249165B1 (ko) | 훈제오리 포카치아의 제조방법 | |
| KR101938483B1 (ko) | 구운 떡 및 그 제조방법 | |
| CN107691560A (zh) | 一种酒酿栗子面包及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220118 |