CN101623015A - Novel nutrient bakery food capable of replacing dinner - Google Patents
Novel nutrient bakery food capable of replacing dinner Download PDFInfo
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- CN101623015A CN101623015A CN200810029448A CN200810029448A CN101623015A CN 101623015 A CN101623015 A CN 101623015A CN 200810029448 A CN200810029448 A CN 200810029448A CN 200810029448 A CN200810029448 A CN 200810029448A CN 101623015 A CN101623015 A CN 101623015A
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Abstract
The invention discloses a novel nutrient bakery food capable of replacing dinner, which is characterized by comprising the following components in percentage by weight: 20 to 40 percent of flour, 6 to 28 percent of isolated soy protein powder, 6 to 30 percent of fuctooligosaccharides, 6 to 30 percent of sorbitol, 0.6 to 1.2 percent of soda, and 5 to 20 percent of fermented cream. The novel nutrient bakery food can provide protein nutrients needed by daily body metabolism, and is easy to be digested and absorbed by human body and can balance dietary pattern; and by using fructooligosaccharides and sorbitol instead of sugar and grease highly-contained in the bakery food, the novel nutrient bakery food has low energy and sweetness, moderate texture, softness and crispness, and good quality, taste and chewiness. Moreover, the novel nutrient bakery food is convenient, nutrient, sanitary, economic and instant, not only solves the problem that certain people suffer nutritional deficiencies due to having no time to eat, but also eliminates the worry about obesity of people.
Description
Technical field:
The present invention relates to a kind of novel nutrient bakery food capable of replacing dinner.
Background technology:
Modern society's material progress highly developed both for human survival and development had brought a lot of opportunities and challenges, but also brings a lot of new puzzlements with worried simultaneously.Because intrinsic nutrition idea is done mischief in people's brains, only chases the delicious food of meals, thereby make the incidence of disease of obesity, hyperlipemia, diabetes, coronary heart disease etc. modern " ciril disease " high, and the health that is constantly threatening people.At present, obesity patient of China and recessive fat person have reached 1.5-2 hundred million people.Along with the development of society, the energy of food is taken in superfluous phenomenon and will be on the rise.Energy is meant health by the energy of the needs that obtain in the food as " fuel ", and when the energy of human body was taken in greater than consumption, the part that exceeds will be stored in the body with fatty form, makes adipose tissue increase, and forms fat.
Traditional bakery product is to be basic material with the wheat cereal, and with oil, sugar etc. as primary raw material, in order to realize that the product delicious and crisp is loose, the sweet good to eat sense organ demand of flavour, its composition of raw materials and product often need add more grease, granulated sugar, butterfat, high fat, high sugar, high energy, low protein component, these characteristics make traditional bakery product be easy to cause the eater to take in excess energy and form obesity, therefore, traditional bakery product also is unsuitable for those consumer who needs dietary restriction, for example obesity, hyperlipemia, diabetes, patients with coronary heart disease.
According to investigation, existing market lacks and to meet early, middle and late meal that nutrient balance requires bakery product easily, also lacks the bakery product that satisfies the special population nutritional need.Reasonable to nutrition, as to meet health requirements bakery product demand is very urgent, and the key of the low-yield nutrition bakery product of Development and Production is to select suitable intense sweetener and lipid substitute, is used a little fillers or filled-type sweetener simultaneously.Sugar in minimizing or alternative materials and the food, oil are a kind of direct effective methods.And the method for the sugar in single minimizing or alternative materials and the food, oil or use filler or product that the method for filled-type sweetener is made often not good, the taste of coarse mouthfeel, color and luster do not pass a test, influence appetite, and the nutritionally often inaccessible standard-required of the product that mouthfeel reaches a standard, both are difficult to take into account, so the technology of market-ripe and product are actually rare.
Summary of the invention:
The purpose of this invention is to provide a kind of novel nutrient bakery food capable of replacing dinner, it meets the nutrient balance requirement, and the balanced nutritious of needed by human body can be provided, very easily absorbed by human consumption, and the balanced diet structure, and also easy economy, delicate mouthfeel, color and luster taste are all good.
Technical scheme of the present invention is achieved in that
A kind of novel nutrient bakery food capable of replacing dinner is characterized in that: its component and weight percent content are:
Flour 20%～40%
Soybean isolate protein powder 6%～28%
FOS or FOS and granulated sugar mixture 6%～30%
D-sorbite 6%～30%
Fermenting butter 5%～20%
Sodium bicarbonate 0.6%～1.2%.
The present invention compared with prior art has following advantage: 1) with flour, the soybean protein isolate of high-quality is a primary raw material, be rich in the plant type high-quality protein, soybean protein is rich in 8 kinds of essential amino acids of needed by human body, be described as " magical meat ", has " green cow's milk " again, the title of " Tanaka's meat ", it has very high nutritive value, be rich in the amino acid more than 19 kinds, and comprise the amino acid of 8 kinds of needed by human, also contain a large amount of essential fatty acids useful to health, phosphatide and abundant calcium, mineral matters such as phosphorus, and do not contain cholesterol, edible soyabean protein can lower LDL-C LDL in the blood, and reservation HDL-C HDL, it is to maintaining human life and guaranteeing that human beings'health plays an important role, to prevention of obesity, high fat of blood, high cholesterol and other heart disease have important function; 2) be used FOS, D-sorbite substitutes the more granulated sugar of use amount in the bakery product, grease, be rich in prebiotics in the FOS, it is a kind of water-soluble dietary fiber, has the health care of generally acknowledging both at home and abroad, improve gut flora, improve function of intestinal canal, strengthen inorganic matter Ca, Mg, Fe absorbs, improve immunologic function, increase cholesterol and drain, suppress the cholesterol combination, diabetes patient's safety is edible, can effectively prevent high fat of blood, high cholesterol, coronary heart disease, obesity, tumour, " ciril disease " that constipation etc. are multiple day by day, it can also provide the energy for the growth and breeding of beneficial bacterium in the intestines, has significant physiological function, in body gastrointestinal tract, do not digested and assimilated and directly entered and be preferably Bifidobacterium in the large intestine and utilize, be the Bifidobacterium MF, synthesize some and be of value to the material of health that FOS is compared with sucrose has lower sugariness, can obviously improve gastrointestinal function, promote profitable strain in the enteron aisle, promptly the propagation of Bifidobacterium improves immunity of organisms; The sugariness of D-sorbite is lower than sucrose, is about the 50-80% of sucrose, is the good raw material of producing low sugariness food, can adapt to the market comsupton demand that current requirement reduces sugariness.Be used for producing the Sugarless type candy abroad in a large number.Its chemical property is stable, and certain physiologically active is arranged, and can prevent the sex change of edible fat and protein, enter back energy metabolism in the human body body, belong to nutritive sweetener, then be absorbed but its metabolic pathway at first is slow diffusion, be oxidized to fructose, be utilized again, participate in the fructose metabolic pathway.The fructose metabolic process does not need insulin auxiliary, so the picked-up sorbierite to blood sugar and not influence of glucose in urine, can be used as the sweetener and the nutritional agents of diabetic product.D-sorbite can participate in body metabolism as a kind of functional sweetener, enter blood after, do not need insulin just can penetrate cell, and the metabolism degree is fast, can not cause that blood glucose value raises, be a kind of sugar substitute of nutritious property.3) be used more granulated sugar, the grease of use amount in FOS, the alternative bakery product of D-sorbite, product not only has lower energy and sugariness, the structural state of product, soft durometer, loose property, color and luster quality, mouthfeel, chewiness are all better, and easy, nutrition, health, economy, promptly open instant.4) applied widely, the present invention not only can solve some personage of stratum because of the busy nutritional deficiency problem of having a meal and producing, and has also avoided the generation of the problem of obesity of such crowd's worry simultaneously; And for the people who likes outdoor travel, motion, they had better choice go to solve tourism is travelled outdoors and motion process in the diet problem, can also replenish some important and easy unheeded trace elements simultaneously, help the delay fatigue sense.
At technique scheme, the present invention can also make following improvement:
Above-mentioned described novel nutrient bakery food capable of replacing dinner can also add the mung bean flour 2%～6% that contains selenium; trace elements of selenium; be described as " the special effect element of life " by the nutritionist; generally acknowledged it is the trace element of needed by human by everybody; be the activated centre of glutathione peroxidase, be connected on the peptide chain of zymoprotein, protection cell membrane stability and normal permeability with the form of selenocystein; and immune stimulatory globulin and production of antibodies, the immunity and the oxidation resistance of enhancing body.It is counted as important food source antioxidant for a long time always, lacks selenium in the food and can cause a series of diseases, as the destruction of cancer, heart disease, arthritis and function of immune system.
Above-mentioned described novel nutrient bakery food capable of replacing dinner can also add salt 0.1%～0.5%, adjusts the taste of product.
Above-mentioned described novel nutrient bakery food capable of replacing dinner can also add kernel 10%～20%, and product is eaten short, and mouthfeel and taste all can be better.
Above-mentioned described novel nutrient bakery food capable of replacing dinner can also add preserved fruit 1%～5%, improves product structure, and making product taste mouthfeel and taste all can be better.
Above-mentioned described FOS and granulated sugar mixture are meant: hundred parts of ratios of the weight of granulated sugar in mixture are 10%～25%, and hundred parts of ratios of the weight of FOS in mixture are 75%～90%.
Description of drawings:
The present invention is further described below in conjunction with drawings and Examples.
Fig. 1 is the manufacturing process flow diagram that contains the mung bean flour of selenium among the present invention;
Fig. 2 is a manufacturing process flow diagram of the present invention.
The specific embodiment:
As shown in Figure 1, the present invention is in order to obtain to contain the mung bean flour of selenium, and the present invention obtains by following technology: because inorganic selenium is poisonous, can not directly add in the food, inorganic selenium must be converted to organic selenium.Inorganic selenium converts organic selenium to and realizes by biotransformation method: mung bean is cleaned the back add a certain amount of sodium selenite immersion, be free on the mung bean absorption that the plasma selenium in the water is germinateed, the operation that completes is then removed the young shoot that grows, take out mung bean then and carry out drying, further pulverize the mung bean flour that obtains containing selenium again.
Embodiment one: adopt flour 20%, soybean isolate protein powder 20%, FOS 30%, D-sorbite 24%, fermenting butter 5%, six kinds of main components such as sodium bicarbonate 1% grade are at first mixed soybean isolate protein powder 20%, FOS 30%, D-sorbite 24% resting in the container, add fermenting butter 5%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 20% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment two: can make following improvement on embodiment one basis, adopt flour 40%, soybean isolate protein powder 6%, FOS 24%, D-sorbite 24%, fermenting butter 5%, six kinds of main components such as sodium bicarbonate 1% grade, at first soybean isolate protein powder 6%, FOS 24% and D-sorbite 24% are mixed and rest in the container, add fermenting butter 5%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 40% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 3: can make following improvement on embodiment two bases, adopt flour 30%, soybean isolate protein powder 28%, FOS 20%, D-sorbite 10%, fermenting butter 11%, six kinds of main components such as sodium bicarbonate 1% grade, at first soybean isolate protein powder 28%, FOS 20%, D-sorbite 10% are mixed and rest in the container, add fermenting butter 11%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 30% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 4: can make following improvement on embodiment 3 bases, adopt flour 40%, soybean isolate protein powder 24%, FOS 6%, D-sorbite 24%, fermenting butter 5%, six kinds of main components such as sodium bicarbonate 1% grade, at first soybean isolate protein powder 24%, FOS 6%, D-sorbite 24% are mixed and rest in the container, add fermenting butter 5%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 40% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 5: can make following improvement on embodiment 4 bases, adopt flour 20%, soybean isolate protein powder 24%, FOS 29%, D-sorbite 6%, fermenting butter 20%, six kinds of main components such as sodium bicarbonate 1% grade, at first with soybean isolate protein powder 24%, FOS 29%, D-sorbite 6% mixing rests in the container, add fermenting butter 20%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 20% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 6: can make following improvement on embodiment 5 bases, adopt flour 20%, soybean isolate protein powder 10%, FOS 30%, D-sorbite 30%, fermenting butter 9%, four kinds of main components such as sodium bicarbonate 1% grade, at first with soybean isolate protein powder 10%, FOS 30%, D-sorbite 30% mixing rests in the container, add fermenting butter 9%, sodium bicarbonate 1% stirs evenly and carries out and the face operation after the back adds flour 20% stirring, carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 7: can make following improvement on embodiment 6 bases, for the composition that has additional nutrients, novel nutrient bakery food capable of replacing dinner of the present invention can also add the mung bean flour that contains selenium, adopt flour 20%, soybean isolate protein powder 20%, FOS 25%, D-sorbite 26%, 2% contains the mung bean flour of selenium, fermenting butter 5.8%, seven kinds of main components such as sodium bicarbonate 1.2% grade, at first with soybean isolate protein powder 20%, FOS 25%, D-sorbite 26% mixing rests in the container, add fermenting butter 5.8%, sodium bicarbonate 1.2% stirs evenly the back and adds and to carry out and the face operation after mung bean flour that flour 20% and 2% contains selenium stirs, and carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 8: can make following improvement on embodiment 7 bases, adopt flour 22%, soybean isolate protein powder 20%, FOS 22%, D-sorbite 20%, 6% contains the mung bean flour of selenium, fermenting butter 9.4%, seven kinds of main components such as sodium bicarbonate 0.6% grade, at first with soybean isolate protein powder 20%, FOS 22%, D-sorbite 20% mixing rests in the container, fermenting butter 9.4%, sodium bicarbonate 0.6% stirs evenly the back and adds and to carry out and the face operation after mung bean flour that flour 22% and 6% contains selenium stirs, and carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 9: can make following improvement on embodiment 8 bases: for seasoning, novel nutrient bakery food capable of replacing dinner of the present invention can also add salt, adopt flour 27.5%, soybean isolate protein powder 20%, FOS 20%, D-sorbite 20%, fermenting butter 9.2%, sodium bicarbonate 0.8%, 2% contains eight kinds of main components such as the mung bean flour of selenium and 0.5% salt, at first with soybean isolate protein powder 20%, FOS 20%, D-sorbite 20% mixing rests in the container, adds fermenting butter 9.2%, sodium bicarbonate 0.8% stirs evenly the back and adds flour 27.5%, 2% contains and carries out and the face operation after the mung bean flour of selenium and 0.5% salt stir, and carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 10: can make following improvement on embodiment 9 bases: for seasoning, novel nutrient bakery food capable of replacing dinner of the present invention can also add salt, adopt flour 23%, soybean isolate protein powder 20%, FOS 20%, D-sorbite 24.9%, fermenting butter 9.2%, sodium bicarbonate 0.8%, 2% contains eight kinds of main components such as the mung bean flour of selenium and 0.1% salt, at first with soybean isolate protein powder 20%, FOS 20%, D-sorbite 24.9% mixing rests in the container, adds fermenting butter 9.2% and sodium bicarbonate 0.8% and stirs evenly back adding flour 23%, 2% contains and carries out and the face operation after the mung bean flour of selenium and 0.1% salt stir, and carries out moulding roaster preface again and manufactures novel nutrient bakery food capable of replacing dinner.
Embodiment 11: can make following improvement on embodiment 10 bases: in order to improve product structure and taste mouthfeel, novel nutrient bakery food capable of replacing dinner of the present invention can also add kernel and preserved fruit, adopt flour 20%, soybean isolate protein powder 20%, FOS 16%, D-sorbite 20%, fermenting butter 6%, sodium bicarbonate 1%, 6% contains the mung bean flour of selenium, kernel 10%, nine kinds of main components such as preserved fruit 1% grade are at first with soybean isolate protein powder 20%, FOS 16%, D-sorbite 20% mixing rests in the container, adds fermenting butter 6% and sodium bicarbonate 1% and stirs evenly back adding flour 20%, 6% contains the mung bean flour of selenium, carry out and the face operation after kernel 10% and preserved fruit 1% stir, carry out moulding roaster preface again and manufacture novel nutrient bakery food capable of replacing dinner.
Embodiment 12: can make following improvement on embodiment 11 bases: in order to improve product structure and taste mouthfeel, novel nutrient bakery food capable of replacing dinner of the present invention can also add kernel and preserved fruit, adopt flour 20%, soybean isolate protein powder 10%, FOS 20%, D-sorbite 16%, fermenting butter 6%, sodium bicarbonate 1%, 2% contains the mung bean flour of selenium, kernel 20%, nine kinds of main components such as preserved fruit 5% grade, at first with soybean isolate protein powder 10%, FOS 20%, D-sorbite 16% mixing rests in the container, adds fermenting butter 6%, sodium bicarbonate 1% stirs evenly the back and adds flour 20%, 2% contains the mung bean flour of selenium, carry out and the face operation after kernel 20% and preserved fruit 5% stir, carry out moulding roaster preface again and manufacture novel nutrient bakery food capable of replacing dinner.
Embodiment 13: in order suitably to increase sugariness, can adopt FOS and granulated sugar mixture, hundred parts of ratios of the weight of granulated sugar in mixture are 10%～25%, hundred parts of ratios of the weight of FOS in mixture are 75%～90%, the present invention can adopt flour 20%, soybean isolate protein powder 10%, FOS 20%, granulated sugar 4%, D-sorbite 10%, 2% contains the mung bean flour of selenium, sodium bicarbonate 0.7%, fermenting butter 20%, kernel 10%, preserved fruit 3%, 11 kinds of main components such as salt 0.3% grade, as shown in Figure 2, at first with soybean isolate protein powder 10%, FOS 20%, D-sorbite 10% mixing rests in the container, adds granulated sugar 4% and fermenting butter 20% again, sodium bicarbonate 0.7% stirs, and adds flour 20% at last, 2% contains the mung bean flour of selenium, 0.3% salt, kernel 10%, after stirring, preserved fruit 3% carries out and the face operation, play the cake moulding again and bake operation and manufacture novel nutrient bakery food capable of replacing dinner, last cooling packing.
Operation principle of the present invention is: the main cause that obesity, high fat of blood, high cholesterol and other heart disease take place Chinese is people's a diet problem, because the westernization and the growth in the living standard of modern diet, the intake of Chinese residents grease is in continuous increase, the absorption site of grease is mainly at small intestine, too much the grease of taking in is put aside by the form with fat, will cause obesity.When taking in grease, also can take in a large amount of cholesterol, thereby cause fat and cholesterol level in the blood to increase generation high fat of blood, high-cholesterol disease, fat and cholesterol level raise and will cause blood viscousness in the blood, for normal oxygen demand and the metabolism that guarantees body just needs higher blood pressure promote blood flow hypertensive symptom will occur, and the materials such as cholesterol blood fat in the blood deposit in blood vessel and will cause thrombus.
The main cause of soybean protein health care is the special molecular structure of soybean protein isolate, soybean protein isolate is a kind of globulin, and form by hydrophilic radical and lipophilic group two parts, the absorption of protein also is to absorb with identical this of absorption site of fat just to provide the foundation for the health-care efficacy of soybean protein in small intestine, after the soybean protein molecule enters small intestine, the lipophilic group of soybean protein can be understood with fat with after cholesterol contact it is adsorbed, and hydrophilic group is is then digested and assimilated under the effect of protease in intestines.The combination of lipophilic group and fatty cholesterol can not be absorbed and excrete.The fat in the enteron aisle and the amount of cholesterol have so just been reduced, under the regulating action of human body self, the people knows from experience automatically with the constantly consumption of fat of accumulating in the health, guarantee the balance of intestinal environment, soybean protein isolate has been brought into play the effect that reduces the incidence probability of blood fat, norcholesterol, fat-reducing, reduction heart disease like this.Just must guarantee that the amount of the soybean protein taken in can adsorb the discharge health fully with fat and the cholesterol of taking in if wish to give full play to the health-care efficacy of soybean protein, like this with regard to the certain soybean protein intake of necessary assurance.Soybean protein amino acid composition in the rich soy protein nourishing food is more complete, and the lysine content height does not contain cholesterol, can be used as the proteinaceous nutrient food of cardiovascular patient.In November, 1998, Food and Drug Administration (FDA) reaches in a large amount of science data and is doing under the support of confirming after a large amount of experiments, preliminary approval food manufacturer can do following statement containing on the Product labelling of soybean protein: " every day is edible to contain the meals of 25g soybean protein and low cholesterol, low saturated fatty acid, can reduce the possibility of suffering from angiocardiopathy ".Take in 25 gram soybean proteins and just can effectively prevent the generation of heart class disease every day concerning the American.These data are equally applicable to Chinese, because Chinese albumen intake is far smaller than the American.
The present invention has significantly improved the nutritive value and the health care of bakery product; Can provide human body metabolism every day required nutrient protein element, easily be absorbed the balanced diet structure by human consumption; Be used more granulated sugar, the grease of use amount in FOS, the alternative bakery product of D-sorbite, product not only has lower energy and sugariness, the structural state of product, soft durometer, loose property, quality, mouthfeel, chewiness are all better, and easy, nutrition, health, economy, promptly open instant; Not only can solve some personage of stratum because of the busy nutritional deficiency problem of having a meal and producing, also avoid the generation of the problem of obesity of such crowd's worry simultaneously; And for the people who likes outdoor travel, motion, they had better choice go to solve tourism is travelled outdoors and motion process in the diet problem, can also replenish some important and easy unheeded trace elements simultaneously, help the delay fatigue sense.
Claims (6)
1, a kind of novel nutrient bakery food capable of replacing dinner is characterized in that: its component and weight percent content are:
Flour 20%～40%
Soybean isolate protein powder 6%～28%
FOS or FOS and granulated sugar mixture 6%～30%
D-sorbite 6%～30%
Sodium bicarbonate 0.6%～1.2%
Fermenting butter 5%～20%.
2, a kind of novel nutrient bakery food capable of replacing dinner according to claim 1 is characterized in that: it can also add the mung bean flour 2%～6% that contains selenium.
3, a kind of novel nutrient bakery food capable of replacing dinner according to claim 1 and 2, it is characterized in that: it can also add salt 0.1%～0.5%.
4, a kind of novel nutrient bakery food capable of replacing dinner according to claim 1 and 2, it is characterized in that: it can also add kernel 10%～20%.
5, a kind of novel nutrient bakery food capable of replacing dinner according to claim 1 and 2, it is characterized in that: it can also add preserved fruit 1%～5%.
6, a kind of novel nutrient bakery food capable of replacing dinner according to claim 1 and 2, it is characterized in that: described FOS and granulated sugar mixture are meant: hundred parts of ratios of the weight of granulated sugar in mixture are 10%～25%, and hundred parts of ratios of the weight of FOS in mixture are 75%～90%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
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| EP1453384A1 (en) * | 2001-12-13 | 2004-09-08 | Techcom International Inc. | High protein, low carbohydrate dough and bread products, and method for making same |
| CN1302712C (en) * | 2005-11-08 | 2007-03-07 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798850A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent |
| CN104798850B (en) * | 2015-05-12 | 2018-03-02 | 江南大学 | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent |
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Inventor after: Wu Haixiong Inventor after: Zhang Yanjie Inventor after: Hu Zhigao Inventor after: Lei Minzhi Inventor after: Feng Limin Inventor after: Zheng Liye Inventor before: Wu Haixiong Inventor before: Zhang Yanjie |
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