CN115336708A - Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio - Google Patents

Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio Download PDF

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Publication number
CN115336708A
CN115336708A CN202210876884.1A CN202210876884A CN115336708A CN 115336708 A CN115336708 A CN 115336708A CN 202210876884 A CN202210876884 A CN 202210876884A CN 115336708 A CN115336708 A CN 115336708A
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parts
bean
amino acid
based non
formula
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Inventor
殷军艺
袁艺
黄国柔
黄子棋
乔江枫
沈阳春
宋萧萧
聂少平
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Nanchang University
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    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a formula and a preparation process of a mixed bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio, belonging to the technical field of food processing. The formula of the mixed bean and coarse cereal based non-fried crisp chip food comprises 40-50 parts of low-gluten flour, 0-30 parts of phaseolus calcaratus, 10-30 parts of chickpeas, 0-30 parts of mung beans, 0-20 parts of pearl barley, 0-20 parts of black rice, 0.5-1 part of edible salt, 0-10 parts of butter, 5-10 parts of sugar, 0.2-0.4 part of citric acid and 30 parts of water; the preparation process comprises the steps of raw material pretreatment, dough preparation, film pressing and forming, air baking, cooling, packaging and the like. According to the invention, the coarse cereals and beans such as phaseolus calcaratus, chickpea, coix seeds and the like are added, so that the amino acid proportion of the crisp chips is more balanced, and the contents of protein and dietary fiber of the crisp chips are increased. In addition, the preparation method of the invention adopts non-frying, is different from the defects of high oil content and high fat content caused by traditional frying, and the obtained coarse cereal and mixed bean crisp chips have low sugar content and low fat content and are beneficial to human health.

Description

Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a formula and a preparation process of a mixed bean and coarse cereal based non-fried crisp chip food with balanced amino acid proportion.
Background
The mixed beans are rich in nutrition, have the characteristics of high starch content (55-60%), high protein content (20-25%), low fat content (about 1%) and the like, are rich in various vitamins, mineral elements and antioxidant active substances, and have the effects of resisting oxidation, reducing blood fat and the like. Most of the coarse cereals contain rich high-quality protein and dietary fiber, but cannot be effectively developed in the snack market due to single taste and preparation method.
For example, patent publication No. CN114431393A discloses a compound coarse cereal with glycolipid metabolism regulating function, wherein the compound coarse cereal powder comprises the following components in parts by weight: 2-3 g of buckwheat, 1-3 g of oat and 22-97 g of corn flour (or flour); the patent of publication number CN107373363A discloses an instant oat crisp chip and a preparation method thereof, wherein the instant oat crisp chip comprises the following raw materials: 30-80% of oatmeal, 1-20% of vegetable oil, 1-15% of syrup and 1-35% of dispersing agent. In the patent, one or more of coarse cereals are compounded, so that the functionality or the nutrient content of coarse cereal food is improved, less coarse cereals and coarse cereal powder are compounded together, the coarse cereals are rich in lysine which is lacked by grains, and the grains are rich in cysteine which is lacked by the coarse cereals, so that the coarse cereals and the coarse cereals are compounded, the nutrient substances of the food are rich, and the amino acid balance of a human body can be better maintained.
The traditional crisp chips are prepared by high-temperature frying, belong to high-fat and high-calorie foods and are not beneficial to human digestion, so that the development of the low-fat and healthy coarse cereal and hybrid bean-based crisp chips with rich nutrition is necessary. Therefore, a formula and a preparation process of the miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid proportion are provided.
Disclosure of Invention
Aiming at the problems mentioned in the background technology, the invention aims to provide a formula and a preparation process of a mixed bean and coarse cereal based non-fried crisp chip food with balanced amino acid proportion. In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a formula of a mixed bean and coarse cereal based non-fried crisp chip food with balanced amino acid proportion, which comprises the following components in parts by weight: 40 to 50 portions of low gluten flour, 0 to 30 portions of red bean, 10 to 30 portions of chickpea, 0 to 30 portions of mung bean, 0 to 20 portions of pearl barley, 0 to 20 portions of black rice, 0.5 to 1 portion of edible salt, 0 to 10 portions of butter, 5 to 10 portions of sugar, 0.2 to 0.4 portion of citric acid and 30 portions of water.
Further, the components are as follows according to parts by weight: 40 parts of low-gluten flour, 30 parts of phaseolus calcaratus, 15 parts of chickpea, 15 parts of pearl barley, 1 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
Further, the components are as follows according to parts by weight: 40 parts of low-gluten flour, 10 parts of phaseolus calcaratus, 30 parts of chickpea, 20 parts of coix seed, 1 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
Further, the components are as follows according to parts by weight: 40 parts of low-gluten flour, 15 parts of chickpea, 30 parts of mung bean, 15 parts of pearl barley, 1 part of edible salt, 8 parts of butter, 5 parts of sugar, 0.2 part of citric acid and 30 parts of water.
Further, the components are as follows according to parts by weight: 40 parts of low-gluten flour, 30 parts of chickpea, 20 parts of pearl barley, 10 parts of black rice, 0.5 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
The invention also provides a preparation method of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio, which comprises the following steps:
1) Pretreatment of raw materials: weighing the raw materials according to a formula, and crushing and sieving phaseolus calcaratus, chickpeas, mung beans, pearl barley and black rice to obtain mixed bean powder and mixed rice powder; mixing and frying low gluten flour, mixed bean flour and mixed rice flour to obtain a mixed material A;
2) Dough preparation: dissolving edible salt and sugar in water, pouring the obtained solution into the mixed material A, and stirring and kneading to obtain a mixed material B; adding butter and citric acid into the mixed material B at room temperature, stirring and kneading into dough, and standing;
3) Die baking: pressing the dough into dough, baking and cooling.
Further, the baking temperature in the step 3) is 120-150 ℃, and the baking time is 10-20min.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention takes red beans, chickpeas, mung beans, pearl barley or black rice as main bodies, and is supplemented with wheat flour, edible salt, sugar and citric acid, wherein after the mixed beans and the coarse cereals are compounded, the amino acids of the mixed beans and the coarse cereals are complementary, the biological value of protein is improved, and the prepared coarse cereal crisp chips have richer nutrient contents and promote the digestion and absorption of human bodies; the food can help the human body to allay hunger, and also can beautify the face, improve the immunity of the human body and the like.
2. The invention has various taste choices, if the spicy taste is liked, a proper amount of spicy cumin powder can be added in the preparation step; if the taste is sweet, honey can be properly added; flavoring with five spice powder; different tastes aim at different consumers, and can meet the requirements of most consumers.
3. According to the processing technology of the coarse cereal and mixed bean crisp chips, the bean flour and the flour are fried before making dough, so that the flour quality is finer and finer, and the aroma of the bean flour is stronger; the air frying is used during baking, and compared with the traditional high-temperature frying of the crisp chips, the low-temperature baking can improve the bioavailability of nutrient substances and avoid a series of hazards caused by the high-temperature frying; in addition, the invention has the advantages of easily obtained raw materials and lower cost, and is suitable for industrial production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the embodiments. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example 1
1. Weighing 40 parts of low-gluten flour, 30 parts of phaseolus calcaratus, 15 parts of chickpea, 15 parts of coix seed, 8 parts of butter, 1 part of edible salt, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water according to parts by weight.
2. Crushing the red beans, the chickpeas and the pearl barley for 30 seconds by using a crusher, and sieving the crushed materials by using a sieve with 60-100 meshes; mixing the low gluten flour, the mixed bean flour and the mixed rice flour, and frying for 10min to obtain a mixed material A.
3. Adding edible salt and sugar into water, completely dissolving, pouring the solution into the mixed material A, and uniformly stirring and kneading to obtain a mixed material B; melting butter at room temperature, adding melted butter and citric acid into the mixture B, stirring, kneading into dough, and standing for 10min.
4. Flattening the dough by using a rolling pin, and pressing dough blanks with the same size and thickness by using a die; orderly putting the dough into an air frying pan, setting the baking temperature at 120 ℃, and baking for 15min; and cooling to room temperature after baking to obtain the crisp chips.
Example 2
1. Weighing 40 parts of low-gluten flour, 10 parts of phaseolus calcaratus, 30 parts of chickpeas, 20 parts of coix seeds, 8 parts of butter, 1 part of edible salt, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water according to parts by weight.
2. Crushing the phaseolus calcaratus, the chickpea and the coix seeds for 30 seconds by using a crusher, and sieving the crushed materials by using a sieve with 60-100 meshes; mixing the low gluten flour, the mixed bean flour and the mixed rice flour, and frying for 10min to obtain a mixed material A.
3. Adding edible salt and sugar into water, completely dissolving, pouring the solution into the mixed material A, and uniformly stirring and kneading to obtain a mixed material B; melting butter at room temperature, adding melted butter and citric acid into the mixture B, stirring, kneading into dough, and standing for 10min.
4. Flattening the dough by using a rolling pin, and pressing dough blanks with the same size and thickness by using a die; orderly putting the dough into an air frying pan, setting the baking temperature at 120 ℃, and baking for 15min; and cooling to room temperature after baking to obtain the crisp chips.
Example 3
1. Weighing 40 parts of low-gluten flour, 30 parts of mung bean, 15 parts of chickpea, 15 parts of pearl barley, 8 parts of butter, 1 part of edible salt, 5 parts of sugar, 0.2 part of citric acid and 30 parts of water according to parts by weight.
2. Crushing mung beans, chickpeas and pearl barley for 30 seconds by using a crusher, and sieving the crushed mung beans, the chickpeas and the pearl barley by using a 60-100-mesh sieve; mixing the low gluten flour, the mixed bean flour and the mixed rice flour, and frying for 10min to obtain a mixed material A.
3. Adding edible salt and sugar into water, completely dissolving, pouring the solution into the mixed material A, and uniformly stirring and kneading to obtain a mixed material B; melting butter at room temperature, adding melted butter and citric acid into the mixture B, stirring, kneading into dough, and standing for 10min.
4. Flattening the dough by using a rolling pin, and pressing dough blanks with the same size and thickness by using a die; orderly putting the flour embryos into an air fryer, setting the baking temperature at 120 ℃, and baking for 15min; and cooling to room temperature after baking to obtain the crisp chips.
Example 4
1. Weighing 40 parts of low-gluten flour, 30 parts of chickpea, 20 parts of pearl barley, 10 parts of black rice, 8 parts of butter, 0.5 part of edible salt, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water according to parts by weight.
2. Crushing the chickpeas, the coix seeds and the black rice for 30 seconds by using a crusher, and sieving the crushed materials by using a sieve with 60-100 meshes; mixing the low gluten flour, the mixed bean flour and the mixed rice flour, and frying for 10min to obtain a mixed material A.
3. Adding edible salt and sugar into water, completely dissolving, pouring the solution into the mixed material A, and uniformly stirring and kneading to obtain a mixed material B; melting butter at room temperature, adding melted butter and citric acid into the mixture B, stirring, kneading into dough, and standing for 10min.
4. Flattening the dough by using a rolling pin, and pressing dough blanks with the same size and thickness by using a die; orderly putting the dough into an air frying pan, setting the baking temperature at 150 ℃, and baking for 10min; and cooling to room temperature after baking to obtain the crisp chips.
The color, texture and sensory evaluation results of the chips of the specific examples are shown in tables 1, 2 and 3, respectively. As can be seen from table 1, group 1, a, is the highest, i.e., the chips are reddish in color; 4 groups L, a and b are all lowest, and the color is black and purple; groups 2 and 3 with higher b, higher yellowness; and L is highest in group 2, so the chips in group 2 are golden in color and best in appearance color, consistent with the color scores in table 3.
In table 2, group 2 had lower hardness than the remaining three groups, and the breaking and masticatory properties were between the two groups 1 and 3; the hardness, chewiness and fracture of the 4 groups are all the highest. It can be seen from the above table 3 that 2 groups had the highest taste score and 4 groups had the lowest taste score, which are consistent with the results in table 2.
TABLE 1 crisp color table
Figure BDA0003762504940000061
TABLE 2 crisp texture analysis results
Figure BDA0003762504940000062
TABLE 3 crisp sensory evaluation criteria and evaluation score
Figure BDA0003762504940000071
In summary, the invention takes the phaseolus calcaratus, the chickpea, the mung bean, the pearl barley or the black rice as the main body, and is supplemented with the wheat flour, the edible salt, the sugar and the citric acid, wherein after the mixed beans and the coarse cereals are compounded, the amino acids of the mixed beans and the coarse cereals are complementary, the biological value of protein is improved, and the prepared coarse cereal crisp chips have richer nutrient components and promote the digestion and absorption of human bodies; the food can help the human body to allay hunger, and also can beautify the face, improve the immunity of the human body and the like.
According to the processing technology of the mixed bean and coarse cereal crisp chips, the bean flour and the flour are fried before making dough, so that the flour quality is finer and finer, and the aroma of the bean flour is stronger. The novel air frying is used during baking, and compared with the traditional crisp high-temperature frying, the low-temperature baking can improve the bioavailability of nutrient substances and avoid a series of hazards caused by the high-temperature frying.
The embodiments described above merely represent some preferred embodiments of the present invention, which are described in more detail and detail, but are not intended to limit the present invention. It should be understood that various changes and modifications can be made by those skilled in the art, and any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (7)

1. The formula of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid proportion is characterized in that the components are as follows by weight: 40 to 50 portions of low gluten flour, 0 to 30 portions of red bean, 10 to 30 portions of chickpea, 0 to 30 portions of mung bean, 0 to 20 portions of pearl barley, 0 to 20 portions of black rice, 0.5 to 1 portion of edible salt, 0 to 10 portions of butter, 5 to 10 portions of sugar, 0.2 to 0.4 portion of citric acid and 30 portions of water.
2. The formula of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio according to claim 1 is characterized in that the components are as follows by weight: 40 parts of low-gluten flour, 30 parts of phaseolus calcaratus, 15 parts of chickpea, 15 parts of pearl barley, 1 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
3. The formula of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio according to claim 1 is characterized in that the components are as follows by weight: 40 parts of low-gluten flour, 10 parts of phaseolus calcaratus, 30 parts of chickpea, 20 parts of coix seed, 1 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
4. The formula of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio according to claim 1 is characterized in that the components are as follows by weight: 40 parts of low-gluten flour, 15 parts of chickpea, 30 parts of mung bean, 15 parts of pearl barley, 1 part of edible salt, 8 parts of butter, 5 parts of sugar, 0.2 part of citric acid and 30 parts of water.
5. The formula of the miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio according to claim 1 is characterized in that the components are as follows by weight: 40 parts of low-gluten flour, 30 parts of chickpea, 20 parts of pearl barley, 10 parts of black rice, 0.5 part of edible salt, 8 parts of butter, 10 parts of sugar, 0.2 part of citric acid and 30 parts of water.
6. The method for preparing a miscellaneous bean and coarse cereal based non-fried crisp chip food with balanced amino acid ratio according to any one of claims 1 to 5, which comprises the following steps:
1) Pretreatment of raw materials: weighing the raw materials according to a formula, and crushing and sieving phaseolus calcaratus, chickpeas, mung beans, pearl barley and black rice to obtain mixed bean powder and mixed rice powder; mixing and frying low gluten flour, mixed bean flour and mixed rice flour to obtain a mixed material A;
2) Dough preparation: dissolving edible salt and sugar in water, pouring the obtained solution into the mixed material A, and stirring and kneading to obtain a mixed material B; adding butter and citric acid into the mixed material B at room temperature, stirring and kneading into dough, and standing;
3) Die baking: pressing the dough into dough, baking and cooling.
7. The method for preparing the miscellaneous bean and cereal based non-fried crisp chip food with balanced amino acid ratio according to claim 6, wherein the baking temperature in the step 3) is 120-150 ℃, and the baking time is 10-20min.
CN202210876884.1A 2022-07-25 2022-07-25 Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio Pending CN115336708A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104542809A (en) * 2013-10-28 2015-04-29 青岛嘉和兴制粉有限公司 Crisp pieces made from wheat flour and production process of crisp pieces
CN105380170A (en) * 2015-11-17 2016-03-09 武汉轻工大学 Preparation method of leisure lotus root chips
CN107581217A (en) * 2017-10-30 2018-01-16 湖北省天门市陆子米业有限公司 A kind of not fried miscellaneous cereals food
CN107594318A (en) * 2017-10-30 2018-01-19 湖北省天门市陆子米业有限公司 A kind of not fried miscellaneous cereals method for making food
CN107811009A (en) * 2017-12-22 2018-03-20 安徽麦德发食品有限公司 A kind of child form biscuit for promoting brain development enhancing memory

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104542809A (en) * 2013-10-28 2015-04-29 青岛嘉和兴制粉有限公司 Crisp pieces made from wheat flour and production process of crisp pieces
CN105380170A (en) * 2015-11-17 2016-03-09 武汉轻工大学 Preparation method of leisure lotus root chips
CN107581217A (en) * 2017-10-30 2018-01-16 湖北省天门市陆子米业有限公司 A kind of not fried miscellaneous cereals food
CN107594318A (en) * 2017-10-30 2018-01-19 湖北省天门市陆子米业有限公司 A kind of not fried miscellaneous cereals method for making food
CN107811009A (en) * 2017-12-22 2018-03-20 安徽麦德发食品有限公司 A kind of child form biscuit for promoting brain development enhancing memory

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