CN103340337B - Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer - Google Patents
Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer Download PDFInfo
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- CN103340337B CN103340337B CN201310303723.4A CN201310303723A CN103340337B CN 103340337 B CN103340337 B CN 103340337B CN 201310303723 A CN201310303723 A CN 201310303723A CN 103340337 B CN103340337 B CN 103340337B
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- vegetable fat
- fat powder
- oil
- dairy creamer
- fatty acid
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- 239000008103 glucose Substances 0.000 claims abstract description 19
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Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a composition for non-dairy creamer, non-dairy creamer as well as a preparation method and application of the non-dairy creamer. The composition comprises the following raw materials in parts by weight: 25-40 parts of sucrose polyester, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 parts of emulsifying agents and 0.25-1.6 parts of thickening agents. A method for preparing the non-dairy creamer by utilizing the composition comprises the following steps of: mixing the sucrose polyester, the vegetable oil, the glucose syrup, the emulsifying agents and the thickening agents, dissolving the mixture into water, and drying the mixture after carrying out homogenizing and sterilization, so as to obtain the non-dairy creamer. The invention further discloses the application of the non-dairy creamer in coffee, milky teas, instant oatmeal, instant milk powder and ingredient bags of fast food. The sucrose polyester in the non-dairy creamer cannot be digested by a human body, so that the flavor and quality same as the flavor and quality of the non-dairy creamer prepared from hydrogenated vegetable oil can be guaranteed, and the human body can be guaranteed not to ingest excess calories and fat; the sucrose polyester does not contain trans-fatty acid, so that the health risks of the human body caused by the excessive intake of hydrogenated vegetable fat and the trans-fatty acid can be effectively prevented.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of composition for vegetable fat powder, vegetable fat powder and its preparation method and application.
Background technology
Cream, claims again vegetable fat powder.Because its cost is lower and mouthfeel outward appearance approaches milk powder, after being added to Foods or drinks, it can produce the creamy local flavor of a kind of class, can improve preferably mouthfeel, give product " milk sense ", in food industry, be widely used in beverage and leisure food batching, as coffee beverage, instant solid beverage, milk-contained drink, instant milk powder, baby's beverage, ice cream, instant oatmeal, instant noodles soup stock, bread, biscuit, tartar sauce, chocolate, ground rice milk wet goods.
It is essential that fat is not only human nutrition institute, is also one of main source of body energy, improves local flavor, mouthfeel and the fragrance of food, makes food possess the characteristics such as soft and smooth exquisiteness.The World Health Organization advises that in everyone origin of heat every day, fat should not exceed 30%, and saturated fat should not exceed 10%.But current consumption habit and food processing mode cause body fat to be taken in too much, bring the puzzlement such as such as obesity, angiocardiopathy, digestive system function disorder, internal system functional disturbance and cancer disease to health.Therefore, fat intake is crossed multipair health and is brought adverse effect fully to be paid close attention to.External many consumers are happy to consume low-fat food or fat free foods.In food manufacturing, can adopt several different methods to reduce its fat content, for example, adjust formula, adopt the fat in fat substitute substitute food product.The U.S., Japan and some countries of Europe are devoted to development and the exploitation of fat substitute one after another in recent years, by vast food manufacturing enterprise and consumer are favored, and low fat and become the trend of food development without fat foods.
At present, the vegetable fat powder that enterprise produces both at home and abroad, is taking hydrogenated vegetable oil as primary raw material, is aided with raw material or the food additives such as glucose syrup, casein, emulsifying agent, stabilizing agent, thickener, essence, pigment, after mixing, be dried and form through emulsifying homogeneous, spraying.Hydrogenated vegetable oil is to be formed by common vegetable oil hydrogenation, not only can extend the shelf-life of cake, can also allow cake more crisp; Meanwhile, because fusing point is high, under room temperature, can keep solid shape, therefore be widely used in food processing.But in hydrogenation process, due to reasons such as production technology, technology, costs, cause hydrogenation not exclusively to produce trans-fatty acid, if the long-term a large amount of trans-fatty acids of taking in of human body, not only can make low-density lipoprotein in blood (be commonly called as bad cholesterol, LDL) raise, also can reduce the content of HDL (being commonly called as cholesterol, HDL).The viscosity of LDL is larger, easily sticks on vascular wall, causes people's vascular sclerosis, also can increase risk of diabetes simultaneously.HDL can deliver the cholesterol in surrounding tissue, then is converted into bile acid or directly discharges from enteron aisle by bile, reduces the incidence of disease of atherosclerotic and diabetes.In addition, trans-fatty acid can be transitted to fetus by placenta and breast milk, thereby makes baby easily suffer from essential fatty acid deficiency; To retina, central nervous system unify cerebral function generation, development have a negative impact, and then impact grow.Part Study has also confirmed the become positive correlation of trans-fatty acid with tumour.
In prior art, also do not have the low card of a kind of low fat or without fat zero block, not containing the healthy and safe vegetable fat powder of trans-fatty acid.
Summary of the invention
Provide hereinafter about brief overview of the present invention, to the basic comprehension about some aspect of the present invention is provided.Should be appreciated that this general introduction is not about exhaustive general introduction of the present invention.It is not that intention is determined key of the present invention or pith, and nor is it intended to limit the scope of the present invention.Its object is only that the form of simplifying provides some concept, using this as the preorder in greater detail of discussing after a while.
The object of the embodiment of the present invention is the defect for above-mentioned prior art, and a kind of fat substitute based on not digested by human body is provided, thereby reduces the absorption of human body to heat, the vegetable fat powder that human body is taken in without trans-fatty acid.
The present invention also provides a kind of composition for vegetable fat powder.
The present invention also provides a kind of method of utilizing the above-mentioned composition for vegetable fat powder to prepare vegetable fat powder.
The present invention also provides a kind of application of vegetable fat powder.
To achieve these goals, the technical scheme that the present invention takes is:
For a composition for vegetable fat powder, comprise the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
Another technical scheme provided by the invention:
Utilize the above-mentioned composition for vegetable fat powder to prepare a method for vegetable fat powder, comprise the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder.
Another technical scheme provided by the invention:
Vegetable fat powder, the vegetable fat powder preparing according to above-mentioned method.
A technical scheme more provided by the invention:
The application of vegetable fat powder, comprises above-mentioned vegetable fat powder, the application of described vegetable fat powder in coffee, milk tea, instant oatmeal, instant milk powder and convenience food batching bag.
Compared with prior art, the invention has the beneficial effects as follows:
1. vegetable fat powder of the present invention partially or completely replaces traditional hydrogenated vegetable oil with SPE, because of its working properties and conventional grease very approaching, and do not digested by human body, both can ensure that same hydrogenated vegetable oil prepared local flavor and the quality that vegetable fat powder is identical, and can ensure that again human body do not take in too much heat and fat.
2. not containing hydrogenated vegetable oil of vegetable fat powder of the present invention, adopts after formula of the present invention, can provide vegetable fat powder distinctive mellow, fragrant sliding mouthfeel and local flavor;
3. vegetable fat powder of the present invention, not containing trans-fatty acid, can effectively prevent because too much taking in hydrogenated vegetable fat and the healthy hidden danger of trans-fatty acid to human body.
4. vegetable fat powder of the present invention can be according to the difference such as purposes and taste, and adds on a small quantity or zero add other vegetable oil, can effectively reduce human body fat intake every day.
Brief description of the drawings
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, to the accompanying drawing of required use in embodiment or description of the Prior Art be briefly described below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, do not paying under the prerequisite of creative work, can also obtain according to these accompanying drawings other accompanying drawing.
The preparation method's of the vegetable fat powder that Fig. 1 provides for the embodiment of the present invention optional flow chart.
Detailed description of the invention
For making object, technical scheme and the advantage of the embodiment of the present invention clearer, below in conjunction with the accompanying drawing in the embodiment of the present invention, technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiment.The element of describing in an accompanying drawing of the present invention or a kind of embodiment and feature can combine with element and feature shown in one or more other accompanying drawing or embodiment.It should be noted that for purposes of clarity, in accompanying drawing and explanation, omitted expression and the description of unrelated to the invention, parts known to persons of ordinary skill in the art and processing.Based on the embodiment in the present invention, those of ordinary skill in the art, not paying the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
The invention provides a kind of composition for vegetable fat powder, comprise the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
In the present invention, SPE is to react with soybean oil and methyl alcohol the methyl esters obtaining by sucrose to react under certain condition, form through the processes such as refining, water washing, dry, evaporation are refining, its molecular structure is generally a sucrose molecule in conjunction with 6～8 fatty acid molecules again.According to medical research, human body is the rapidest to absorbing containing 3 fatty acid esters (as triglycerides), but absorbs decline gradually to connecting more than 4 fatty acid ester, and the ester that contains 6 aliphatic acid can be decomposed and be absorbed by human body hardly.Therefore, the SPE that substitution value is 6～8 can not absorbed by small intestine, can directly excrete through enteron aisle, therefore can not produce heat.Meanwhile, SPE, through over hydrogenation processing, does not have the generation of trans-fatty acid.Therefore, SPE is that one does not produce heat, and does not contain the natural oil substitute of trans-fatty acid.Be applied in food, both can have ensured flavour and quality that food needs, can prevent that again human body from taking in too much heat and fat.The amount of limiting the use of (≤10.6g/d) of SPE and the scope of application (can be applicable to all food).
Composition proportioning of the present invention is scientific and reasonable, does not add the raw material that contains trans-fatty acid in composition, but using a kind of fat substitute as raw material, has therefore fundamentally solved the hidden danger of trans-fatty acid.Meanwhile, the vegetable fat powder of low fat, be mixing using fat substitute and other monounsaturated fatty acids as raw material, therefore solved saturated fatty acid and taken in too much hidden danger.Partially or completely replace traditional hydrogenated vegetable oil with SPE, both can ensure local flavor and the quality of food, can ensure that again human body do not take in too much heat and fat.
Alternatively, also comprise essence 0.01-0.5 part.Add essence to regulate the mouthfeel of vegetable fat powder.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, mono-fatty acid glyceride 0.1-5 part, diglycerine fatty acid ester 0.1-5 part;
And/or;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Adopt above-mentioned preferred formula, the vegetable fat powder of preparation, in having mellow, fragrant sliding mouthfeel and local flavor,, containing trans-fatty acid, can effectively not prevent the healthy hidden danger of trans-fatty acid to human body.
A kind of method of utilizing the above-mentioned composition for vegetable fat powder to prepare vegetable fat powder provided by the invention, comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder.
Vegetable fat powder prepared by method of the present invention does not contain trans-fatty acid, is a kind of zero fat or low-fat vegetable fat powder, useful health.
Alternatively, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
Alternatively, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60～80 DEG C, and homogenization cycles is 1～3 time; And/or, describedly be dried as spraying dryly, described spray-dired charging rate is 400～500mL/h, and described spray-dired EAT is 120～180 DEG C, described spray-dired leaving air temp is 80～90 DEG C, and described spray-dired pressure is 20～30Mpa.
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of vegetable fat powder of preparation, can ensure again that human body do not take in too much heat and fat after edible.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 DEG C, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
Alternatively, described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing; And/or add essence described dry also comprising before.
Select pasteurize convenient and easy, product is carried out to asepsis vacuum packing, be convenient to store.
A kind of vegetable fat powder, the vegetable fat powder preparing according to above-mentioned method.
Vegetable fat powder of the present invention, containing trans-fatty acid, can effectively not prevent the healthy hidden danger of trans-fatty acid to human body.
The embodiment of the present invention provides the application of vegetable fat powder, comprises above-mentioned vegetable fat powder, the application of described vegetable fat powder in coffee, milk tea, instant oatmeal, instant milk powder or convenience food batching bag.
Vegetable fat powder of the present invention both can be used as the raw material of milk tea, reconstituted milk tea beverage with black tea collocation, also can be used as coffeemate, with coffee mixed edible.In addition also can be used as the batching of instant oatmeal, improve the mouthfeel of instant oatmeal.As the batching of instant milk powder and convenience food batching bag, dissolubility is good, reconstitutes conveniently; This vegetable fat powder also can be used as batching and ground coffee, black tea powder, fruits and vegetables powder etc. and carries out premixed, then is aided with pudding, powder circle etc., as drinks such as solid beverages.
Referring to Fig. 1, the preparation method of vegetable fat powder of the present invention:
Raw material SPE, vegetable oil, glucose syrup, emulsifying agent, thickener are fully mixed, add distilled water to dissolve, then homogeneous, pasteurize, adds essence blending, then spraying is dry, warehouse-in storage after last asepsis vacuum packing.
Below by specific embodiment, the present invention is further illustrated:
Embodiment 1
Take raw material according to following weight: (gram)
SPE 35g; Palm oil 0.5g; Glucose syrup 55.6g; Sodium Caseinate 3.5g; Mono-fatty acid glyceride 2g; Diglycerine fatty acid ester 2g; Stearoyl lactate 0.5g; Dipotassium hydrogen phosphate 0.15g; Calgon 0.3g; Essence 0.45g.
The preparation method of vegetable fat powder:
Raw material is dissolved in 500g distilled water after mixing by said ratio, through homogeneous, and pasteurize, pasteurize is conventionally at 75 DEG C, sterilization 20s, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtains vegetable fat powder.Wherein, homogenization pressure is 20MP, and temperature is 65 DEG C, and homogenization cycles is 2 times.And with charging rate 460mL/h, EAT is 160 DEG C, leaving air temp is 84 DEG C, and the process conditions that atomisation pressure is 25Mpa are sprayed dry.
Embodiment 2
Take raw material according to following weight: (gram)
SPE 30g; Palm oil 3g; Glucose syrup 58.5g; Sodium Caseinate 3g; Mono-fatty acid glyceride 4g; Diglycerine fatty acid ester 0.1g; Stearoyl lactate 0.2g; Dipotassium hydrogen phosphate 0.18g; Calgon 0.4g; Essence 0.3g.
The preparation method of vegetable fat powder:
Raw material is dissolved in 590g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtain vegetable fat powder.Wherein, homogenization pressure is 15MP, and temperature is 80 DEG C, and homogenization cycles is 1 time.And with charging rate 400mL/h, EAT is 120 DEG C, leaving air temp is 90 DEG C, and the process conditions that atomisation pressure is 20Mpa are sprayed dry.
Embodiment 3
Take raw material according to following weight: (gram)
SPE 10g; Corn oil 15g; Glucose syrup 30g; Sodium Caseinate 2g; Mono-fatty acid glyceride 5g; Diglycerine fatty acid ester 4g; Stearoyl lactate 0.1g; Dipotassium hydrogen phosphate 0.1g; Calgon 0.2g; Essence 0.5g.
The preparation method of vegetable fat powder:
Raw material is dissolved in 270g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtain vegetable fat powder.Wherein, homogenization pressure is 30MP, and temperature is 60 DEG C, and homogenization cycles is 3 times.And with charging rate 500mL/h, EAT is 180 DEG C, leaving air temp is 80 DEG C, and the process conditions that atomisation pressure is 30Mpa are sprayed dry.
Embodiment 4
Take raw material according to following weight: (gram)
SPE 20g; Peanut oil 10g; Glucose syrup 40g; Sodium Caseinate 1.5g; Mono-fatty acid glyceride 0.15g; Diglycerine fatty acid ester 5g; Stearoyl lactate 1g; Dipotassium hydrogen phosphate 0.05g; Calgon 0.15g; Essence 0.1g.
The preparation method of vegetable fat powder:
Raw material is dissolved in 160g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtain vegetable fat powder.Wherein, homogenization pressure is 25MP, and temperature is 70 DEG C, and homogenization cycles is 3 times.And with charging rate 450mL/h, EAT is 140 DEG C, leaving air temp is 85 DEG C, and the process conditions that atomisation pressure is 28Mpa are sprayed dry.
Embodiment 5
Take raw material according to following weight: (gram)
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; Mono-fatty acid glyceride 3g; Diglycerine fatty acid ester 0.5g; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of vegetable fat powder is as embodiment 1.
In the various embodiments described above of the present invention, the sequence number of embodiment is only convenient to describe, and does not represent the quality of embodiment.Description to each embodiment all emphasizes particularly on different fields, and there is no the part of detailed description in certain embodiment, can be referring to the associated description of other embodiment.
In the embodiment such as apparatus and method of the present invention, obviously, each parts or each step reconfigure after can decomposing, combine and/or decomposing.These decomposition and/or reconfigure and should be considered as equivalents of the present invention.Simultaneously, in the above in the description of the specific embodiment of the invention, describe and/or the feature that illustrates can be used in same or similar mode in one or more other embodiment for a kind of embodiment, combined with the feature in other embodiment, or substitute the feature in other embodiment.
Should emphasize, term " comprises/comprises " existence that refers to feature, key element, step or assembly while use herein, but does not get rid of the existence of one or more further feature, key element, step or assembly or add.
Finally it should be noted that: although described above the present invention and advantage thereof in detail, be to be understood that in the case of not exceeding the spirit and scope of the present invention that limited by appended claim and can carry out various changes, alternative and conversion.And scope of the present invention is not limited only to the specific embodiment of the described process of description, equipment, means, method and step.One of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use carry out with the essentially identical function of corresponding embodiment described herein or obtain process, equipment, means, method or step result essentially identical with it, that existing and will be developed future according to the present invention.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (8)
1. a vegetable fat powder, is characterized in that, is made up of the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, mono-fatty acid glyceride 0.1-5 part and diglycerine fatty acid ester 0.1-5 part;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part and calgon 0.1-0.4 part;
Preparation method comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder;
The pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C, and homogenization cycles is 1～3 time; Described spray-dired charging rate is 460mL/h, and described spray-dired EAT is 160 DEG C, and described spray-dired leaving air temp is 84 DEG C, and described spray-dired pressure is 25Mpa.
2. vegetable fat powder according to claim 1, is characterized in that, also comprises essence 0.01-0.5 part.
3. vegetable fat powder according to claim 1, is characterized in that, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil.
4. a preparation method for the vegetable fat powder described in claim 1 or 3, is characterized in that, is made up of the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, mono-fatty acid glyceride 0.1-5 part and diglycerine fatty acid ester 0.1-5 part;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part and calgon 0.1-0.4 part;
Preparation method comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder;
The pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C, and homogenization cycles is 1～3 time; Described spray-dired charging rate is 460mL/h, and described spray-dired EAT is 160 DEG C, and described spray-dired leaving air temp is 84 DEG C, and described spray-dired pressure is 25Mpa.
5. the preparation method of vegetable fat powder according to claim 4, is characterized in that, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
6. according to the preparation method of the vegetable fat powder described in claim 4-5 any one, it is characterized in that,
Described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing; And/or,
Add essence described dry also comprising before.
7. the application in convenience food batching bag according to the vegetable fat powder described in claim 1-3 any one.
8. the application in coffee, milk tea, instant oatmeal, instant milk powder according to the vegetable fat powder described in claim 1-3 any one.
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| CN105029505B (en) * | 2015-08-25 | 2019-02-22 | 江西恒顶食品有限公司 | A kind of yolk vegetable fat powder and its preparation process |
| CN111280364A (en) * | 2020-04-17 | 2020-06-16 | 北京九鼎锐创生物医药科技社旗有限公司 | Composite oyster and polygonatum peptide solid beverage and production process thereof |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
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| CN1074347A (en) * | 1991-10-28 | 1993-07-21 | 普罗格特-甘布尔公司 | Beverage thickener agent/emulsifier system |
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| CN1074347A (en) * | 1991-10-28 | 1993-07-21 | 普罗格特-甘布尔公司 | Beverage thickener agent/emulsifier system |
| CN102647922A (en) * | 2009-12-01 | 2012-08-22 | 宝洁公司 | Sucrose polyesters |
| CN102550628A (en) * | 2012-01-16 | 2012-07-11 | 东莞锦泰食品有限公司 | Biscuit without adding grease and preparation method |
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