CN116762842A - Sucrose-free sweet potato bread premixed flour and application and preparation process thereof - Google Patents
Sucrose-free sweet potato bread premixed flour and application and preparation process thereof Download PDFInfo
- Publication number
- CN116762842A CN116762842A CN202310570226.4A CN202310570226A CN116762842A CN 116762842 A CN116762842 A CN 116762842A CN 202310570226 A CN202310570226 A CN 202310570226A CN 116762842 A CN116762842 A CN 116762842A
- Authority
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- parts
- sucrose
- sweet potato
- raw materials
- premixed flour
- Prior art date
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- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 56
- 235000008429 bread Nutrition 0.000 title claims abstract description 39
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 14
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 14
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 14
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000007215 black sesame Nutrition 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 239000001245 distarch phosphate Substances 0.000 claims abstract description 12
- 235000013804 distarch phosphate Nutrition 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 239000001341 hydroxy propyl starch Substances 0.000 claims abstract description 12
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 11
- 239000000194 fatty acid Substances 0.000 claims abstract description 11
- 229930195729 fatty acid Natural products 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 11
- 239000005022 packaging material Substances 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 102100023661 Coiled-coil domain-containing protein 115 Human genes 0.000 claims description 3
- 101710155594 Coiled-coil domain-containing protein 115 Proteins 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000007885 magnetic separation Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036571 hydration Effects 0.000 abstract description 2
- 238000006703 hydration reaction Methods 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 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
- A21D2/30—Organic phosphorus compounds
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses sucrose-free sweet potato bread premixed flour and an application and preparation process thereof, wherein the premixed flour comprises the following preparation raw materials in parts by weight: 5-30 parts of hydroxypropyl distarch phosphate; 0.5-15 parts of acetylated distarch phosphate; 3-25 parts of wheat flour; 5-20 parts of one or more of trehalose or fructo-oligosaccharides; 3-15 parts of whole milk powder; 0.5-5 parts of salt; 3-10 parts of hydroxypropyl starch; 1-5 parts of mono-diglycerol fatty acid ester; 2-5 parts of corn starch; the premixed flour is prepared from the following raw materials in parts by weight: 50-70 parts of premixed flour; 10-30 parts of water; 10-30 parts of eggs; 10-25 parts of edible vegetable oil; 2-5 parts of black sesame. The hydroxypropyl distarch phosphate can prevent aging, increase softness and improve the effect of the taste Q; trehalose and fructo-oligosaccharides have strong hydration capability and strong water retention, and can reduce the aging of bread; the mono-and di-glycerol fatty acid ester can maintain softness of bread.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sucrose-free sweet potato bread premixed flour and an application and a preparation process thereof.
Background
The premixed flour (also called as premixed flour) refers to the baking raw materials which are prepared by mixing raw materials and auxiliary materials in advance according to a formula and then selling the mixture to a manufacturer.
Baking ready-mix flour is a compounded semi-finished product which is essentially different from the single raw material in general terms, and contains some baking technical content in a compounded flour way. The premixed flour is prepared by blending a plurality of complex food materials in a professional manner by manufacturers so as to reduce the professionality, the technical performance and the failure rate of the production.
The traditional sweet potato is prepared by wrapping stuffing after the glutinous rice flour is steamed, but the quality guarantee period of the product is short, the product is easy to harden, can not be stored, has poor taste, and can not be industrialized and the quality of the product can not be ensured.
Disclosure of Invention
The invention aims to provide sucrose-free sweet potato bread premixed flour and an application and a preparation process thereof.
The technical scheme adopted by the invention is as follows:
the sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
5-30 parts of hydroxypropyl distarch phosphate;
0.5-15 parts of acetylated distarch phosphate;
3-25 parts of wheat flour;
5-20 parts of one or more of trehalose or fructo-oligosaccharides;
3-15 parts of whole milk powder;
0.5-5 parts of salt;
3-10 parts of hydroxypropyl starch;
1-5 parts of mono-diglycerol fatty acid ester;
2-5 parts of corn starch.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
5 parts of hydroxypropyl distarch phosphate;
0.5 parts of acetylated distarch phosphate;
3 parts of wheat flour;
5 parts of one or more of trehalose or fructo-oligosaccharides;
3 parts of whole milk powder;
0.5 parts of salt;
3 parts of hydroxypropyl starch;
1 part of mono-diglycerol fatty acid ester;
corn starch 2 parts.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
17 parts of hydroxypropyl distarch phosphate;
7 parts of acetylated distarch phosphate;
14 parts of wheat flour;
12 parts of one or more of trehalose or fructo-oligosaccharides;
9 parts of full-fat milk powder;
3 parts of salt;
6 parts of hydroxypropyl starch;
3 parts of mono-and diglycerides;
3 parts of corn starch.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
30 parts of hydroxypropyl distarch phosphate;
15 parts of acetylated distarch phosphate;
25 parts of wheat flour;
20 parts of one or more of trehalose or fructo-oligosaccharides;
15 parts of full-fat milk powder;
5 parts of salt;
10 parts of hydroxypropyl starch;
5 parts of mono-diglycerol fatty acid ester;
5 parts of corn starch.
The application of the sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
50-70 parts of sucrose-free sweet potato bread premixed flour;
10-30 parts of water;
10-30 parts of eggs;
10-25 parts of edible vegetable oil;
2-5 parts of black sesame.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
60 parts of sucrose-free sweet potato bread premixed flour;
20 parts of water;
20 parts of eggs;
20 parts of edible vegetable oil;
and 3 parts of black sesame.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
50 parts of sucrose-free sweet potato bread premixed flour;
10 parts of water;
10 parts of eggs;
10 parts of edible vegetable oil;
and 2 parts of black sesame.
As one of the embodiments: the preparation raw materials comprise the following components in parts by weight:
70 parts of sucrose-free sweet potato bread premixed flour;
30 parts of water;
30 parts of eggs;
25 parts of edible vegetable oil;
and 5 parts of black sesame.
A preparation process of sucrose-free sweet potato bread premixed flour comprises the following steps:
step one: checking and accepting raw materials and auxiliary materials and packaging materials; step two: storing the raw materials and the auxiliary materials and the packaging materials; step three: pre-treating raw materials and auxiliary materials; step four: weighing raw materials and auxiliary materials; step five: screening; step six: mixing and stirring; step seven: magnetic separation; step eight: screening; step nine: split charging; step ten: ultraviolet sterilization of the packaging material; step eleven: packaging; step twelve: checking; step thirteen: metal detection CCP1; step fourteen: and (5) warehousing finished products.
The invention has the following advantages:
the hydroxypropyl distarch phosphate used in the invention can prevent aging, increase softness and increase the effect of Q of taste; trehalose and fructo-oligosaccharides have strong hydration capability and strong water retention, and can reduce the aging of bread; the mono-diglycerol fatty acid ester can maintain the softness of bread and the like; in a word, the sweet potato has long shelf life, softness and aging resistance, and various patterns of products are produced.
Detailed Description
The invention is further described below, but is not limited to these.
Example 1
The sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
5 parts of hydroxypropyl distarch phosphate;
0.5 parts of acetylated distarch phosphate;
3 parts of wheat flour;
5 parts of trehalose;
3 parts of whole milk powder;
0.5 parts of salt;
3 parts of hydroxypropyl starch;
1 part of mono-diglycerol fatty acid ester;
corn starch 2 parts.
The application of the sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
60 parts of sucrose-free sweet potato bread premixed flour;
20 parts of water;
20 parts of eggs;
20 parts of edible vegetable oil;
and 3 parts of black sesame.
Example two
The sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
17 parts of hydroxypropyl distarch phosphate;
7 parts of acetylated distarch phosphate;
14 parts of wheat flour;
12 parts of fructo-oligosaccharide;
9 parts of full-fat milk powder;
3 parts of salt;
6 parts of hydroxypropyl starch;
3 parts of mono-and diglycerides;
3 parts of corn starch.
The application of the sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
50 parts of sucrose-free sweet potato bread premixed flour;
10 parts of water;
10 parts of eggs;
10 parts of edible vegetable oil;
and 2 parts of black sesame.
Example III
The sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
30 parts of hydroxypropyl distarch phosphate;
15 parts of acetylated distarch phosphate;
25 parts of wheat flour;
20 parts of trehalose;
15 parts of full-fat milk powder;
5 parts of salt;
10 parts of hydroxypropyl starch;
5 parts of mono-diglycerol fatty acid ester;
5 parts of corn starch.
The application of the sucrose-free sweet potato bread premixed flour comprises the following preparation raw materials in parts by weight:
70 parts of sucrose-free sweet potato bread premixed flour;
30 parts of water;
30 parts of eggs;
25 parts of edible vegetable oil;
and 5 parts of black sesame.
The invention also provides a preparation process of the sucrose-free sweet potato bread premixed flour, which comprises the following steps:
step one: checking and accepting raw materials and auxiliary materials and packaging materials; step two: storing the raw materials and the auxiliary materials and the packaging materials; step three: pre-treating raw materials and auxiliary materials; step four: weighing raw materials and auxiliary materials; step five: screening; step six: mixing and stirring; step seven: magnetic separation; step eight: screening; step nine: split charging; step ten: ultraviolet sterilization of the packaging material; step eleven: packaging; step twelve: checking; step thirteen: metal detection CCP1; step fourteen: and (5) warehousing finished products.
It is pointed out that several variations and modifications can be made by a person skilled in the art without departing from the inventive concept, which fall within the scope of the invention.
Claims (9)
1. The sucrose-free sweet potato bread premixed flour is characterized in that: the preparation raw materials comprise the following components in parts by weight:
5-30 parts of hydroxypropyl distarch phosphate;
0.5-15 parts of acetylated distarch phosphate;
3-25 parts of wheat flour;
5-20 parts of one or more of trehalose or fructo-oligosaccharides;
3-15 parts of whole milk powder;
0.5-5 parts of salt;
3-10 parts of hydroxypropyl starch;
1-5 parts of mono-diglycerol fatty acid ester;
2-5 parts of corn starch.
2. The sucrose-free sweet potato bread premixed flour according to claim 1, wherein: the preparation raw materials comprise the following components in parts by weight:
5 parts of hydroxypropyl distarch phosphate;
0.5 parts of acetylated distarch phosphate;
3 parts of wheat flour;
5 parts of one or more of trehalose or fructo-oligosaccharides;
3 parts of whole milk powder;
0.5 parts of salt;
3 parts of hydroxypropyl starch;
1 part of mono-diglycerol fatty acid ester;
corn starch 2 parts.
3. The sucrose-free sweet potato bread premixed flour according to claim 1, wherein: the preparation raw materials comprise the following components in parts by weight:
17 parts of hydroxypropyl distarch phosphate;
7 parts of acetylated distarch phosphate;
14 parts of wheat flour;
12 parts of one or more of trehalose or fructo-oligosaccharides;
9 parts of full-fat milk powder;
3 parts of salt;
6 parts of hydroxypropyl starch;
3 parts of mono-and diglycerides;
3 parts of corn starch.
4. The sucrose-free sweet potato bread premixed flour according to claim 1, wherein: the preparation raw materials comprise the following components in parts by weight:
30 parts of hydroxypropyl distarch phosphate;
15 parts of acetylated distarch phosphate;
25 parts of wheat flour;
20 parts of one or more of trehalose or fructo-oligosaccharides;
15 parts of full-fat milk powder;
5 parts of salt;
10 parts of hydroxypropyl starch;
5 parts of mono-diglycerol fatty acid ester;
5 parts of corn starch.
5. The use of a sucrose-free sweet potato bread premixed flour according to any one of claims 1-4, characterized in that: the preparation raw materials comprise the following components in parts by weight:
50-70 parts of sucrose-free sweet potato bread premixed flour;
10-30 parts of water;
10-30 parts of eggs;
10-25 parts of edible vegetable oil;
2-5 parts of black sesame.
6. The use of sucrose-free sweet potato bread premixed flour according to claim 5, characterized in that: the preparation raw materials comprise the following components in parts by weight:
60 parts of sucrose-free sweet potato bread premixed flour;
20 parts of water;
20 parts of eggs;
20 parts of edible vegetable oil;
and 3 parts of black sesame.
7. The use of sucrose-free sweet potato bread premixed flour according to claim 5, characterized in that: the preparation raw materials comprise the following components in parts by weight:
50 parts of sucrose-free sweet potato bread premixed flour;
10 parts of water;
10 parts of eggs;
10 parts of edible vegetable oil;
and 2 parts of black sesame.
8. The use of sucrose-free sweet potato bread premixed flour according to claim 5, characterized in that: the preparation raw materials comprise the following components in parts by weight:
70 parts of sucrose-free sweet potato bread premixed flour;
30 parts of water;
30 parts of eggs;
25 parts of edible vegetable oil;
and 5 parts of black sesame.
9. The process for preparing sucrose-free sweet potato bread premixed flour according to any one of claims 1 to 4, which is characterized in that: the method comprises the following steps:
step one: checking and accepting raw materials and auxiliary materials and packaging materials;
step two: storing the raw materials and the auxiliary materials and the packaging materials;
step three: pre-treating raw materials and auxiliary materials;
step four: weighing raw materials and auxiliary materials;
step five: screening;
step six: mixing and stirring;
step seven: magnetic separation;
step eight: screening;
step nine: split charging;
step ten: ultraviolet sterilization of the packaging material;
step eleven: packaging;
step twelve: checking;
step thirteen: metal detection CCP1;
step fourteen: and (5) warehousing finished products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310570226.4A CN116762842A (en) | 2023-05-19 | 2023-05-19 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310570226.4A CN116762842A (en) | 2023-05-19 | 2023-05-19 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116762842A true CN116762842A (en) | 2023-09-19 |
Family
ID=87988654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310570226.4A Pending CN116762842A (en) | 2023-05-19 | 2023-05-19 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116762842A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542806A (en) * | 2015-01-05 | 2015-04-29 | 山东蜜福堂食品有限公司 | Sucrose-free cake premixed flour |
| CN105660765A (en) * | 2016-01-14 | 2016-06-15 | 哈尔滨顺达实业发展有限公司 | Soft European bread and making method thereof |
| CN110973574A (en) * | 2019-12-30 | 2020-04-10 | 山东鑫诺食品科技有限公司 | Production process method of polymerized instant product |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN115428818A (en) * | 2022-09-20 | 2022-12-06 | 广州昊道食品有限公司 | Mochi premixed flour and product and preparation method thereof |
-
2023
- 2023-05-19 CN CN202310570226.4A patent/CN116762842A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542806A (en) * | 2015-01-05 | 2015-04-29 | 山东蜜福堂食品有限公司 | Sucrose-free cake premixed flour |
| CN105660765A (en) * | 2016-01-14 | 2016-06-15 | 哈尔滨顺达实业发展有限公司 | Soft European bread and making method thereof |
| CN110973574A (en) * | 2019-12-30 | 2020-04-10 | 山东鑫诺食品科技有限公司 | Production process method of polymerized instant product |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN115428818A (en) * | 2022-09-20 | 2022-12-06 | 广州昊道食品有限公司 | Mochi premixed flour and product and preparation method thereof |
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