CN103783357A - Blueberry filling with good water-retaining property - Google Patents
Blueberry filling with good water-retaining property Download PDFInfo
- Publication number
- CN103783357A CN103783357A CN201210499066.0A CN201210499066A CN103783357A CN 103783357 A CN103783357 A CN 103783357A CN 201210499066 A CN201210499066 A CN 201210499066A CN 103783357 A CN103783357 A CN 103783357A
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- China
- Prior art keywords
- blueberry
- filling
- water
- fillings
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 58
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 58
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 58
- 244000077233 Vaccinium uliginosum Species 0.000 title claims description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 239000000845 maltitol Substances 0.000 claims abstract description 19
- 235000010449 maltitol Nutrition 0.000 claims abstract description 19
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 19
- 229940035436 maltitol Drugs 0.000 claims abstract description 19
- 229920000881 Modified starch Polymers 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 22
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 239000002994 raw material Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000048199 Hibiscus mutabilis Species 0.000 description 1
- 235000003973 Hibiscus mutabilis Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses blueberry filling with good water-retaining property. The blueberry filling is characterized by comprising the following materials in parts by weight: 30-35 parts of maltitol liquid, 25-30 parts of maltodextrin, 15-20 parts of blueberry juice, 15-20 parts of vegetable fat powder, 8-12 parts of pre-gelatinized starch, 0.15-0.25 part of citric acid, 0.1-0.15 part of a blueberry essence and 0.08-0.12 part of xanthan gum. When the blueberry filling is made, due to no need of heating for gelatinization, the amount of water used in batching can be reduced, and further the water content of the filling is reduced; simultaneously, the maltitol liquid with good water-retaining property is added into the materials, so that water can be prevented from moving to a bakery product from the filling, the problems that the color of filling becomes dark, the taste becomes hard and the shelf life of a bakery product with filling is influenced due to water loss are solved and the quality defect of traditional filling is overcome.
Description
Technical field
The invention belongs to food processing field, relate to a kind of fillings, especially a kind of blueberry fillings of good water-retaining property.
Background technology
Fillings is one of raw material conventional in bakery product, as makes the various fillingss of all can using while sending the products such as based food, Egg Tarts based food and bubble cottonrose hibiscus, stuffed bread, cake volume.The fillings that conventional method is made mainly contains water, sucrose, starch and fruit, nut component etc., its water content generally all exceedes 50%, if water content is lower than 50%, the method that cannot boil by heating makes the abundant gelatinization of the starch in traditional fillings, also just can not make the fillings of thickness, and 50% moisture in fillings is far above the water content of baked product (being generally no more than 30%), add starch in fillings formula, the moisture holding capacity of the raw materials such as sucrose is limited, therefore must have part moisture moves to baked product from fillings, and the loss of moisture will cause the color and luster of fillings dimmed, mouthfeel hardening, when serious, can become agglomerate, outward appearance and the mouthfeel of fillings are not only affected, also affected the shelf-life of stuffed baked product simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of blueberry fillings of good water-retaining property, in its formula, replaced sucrose, replaced starch with pre-gelatinized starch with the strong maltitol of moisture holding capacity, solved the problems referred to above.
A blueberry fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described blueberry fillings by weight portion; Maltodextrin 25～30; Blueberry juice 15～20; Vegetable fat powder 15～20; Pre-gelatinized starch 8～12; Citric acid 0.15～0.25; Blueberry essence 0.1～0.15; Xanthans 0.08～0.12 is made.
Described pre-gelatinized starch is potato pre-gelatinized starch;
Described blueberry juice is blueberries raw juice;
Described blueberry essence is emulsification blueberry essence.
The blueberry fillings of good water-retaining property of the present invention can make through but not limited to following methods: the maltitol liquor of liquid, blueberry juice, blueberry essence are mixed, under the condition stirring, add successively xanthans, citric acid, maltodextrin, vegetable fat powder, pre-gelatinized starch, all dissolve and mix, making blueberry fillings.More than operation is all at room temperature carried out.
Maltitol is a kind of low-energy healthy sweetener, is the sugar alcohol being made by maltose hydrogenation, and it has liquid and powdery two series products.Regulation according to national food safety standard GB 28307-2012 " food additives maltitol and maltitol liquor ": maltitol liquor water content≤32%, maltitol content >=50%.The sugariness of maltitol is identical with sucrose, but sweet taste gentleness, pure, not assorted taste.Maltitol is very easily dissolved in water, and has very strong water holding capacity, the water-loss reducer of the various food of Chang Zuowei and NMF.In blueberry fillings of the present invention, use maltitol liquor, utilized exactly the strong feature of its moisture holding capacity, can prevent the migration to baked product of moisture in fillings.
Common starch has microstructure, does not dissolve expansion in cold water, and the starch of this state is called β-starch, and the heating under the condition that has water to exist of β-starch can change into alphalise starch, and this process is exactly the gelatinization of starch.The starch of gelatinization is at high temperature dry rapidly completely, makes pre-gelatinized starch.Pre-gelatinized starch has structure many empty, hydrogen bond rupture, therefore can be dissolved in fast the water of room temperature and form the gelatinized corn starch of high viscosity, high-expansion.Pre-gelatinized starch is a kind of broad-spectrum converted starch, in blueberry fillings of the present invention, uses pre-gelatinized starch, has utilized exactly it can directly be dissolved in the water of room temperature, can be made into through stirring the characteristic that high viscosity starch is stuck with paste.
Blueberry juice divides blueberries raw juice and blueberry inspissated juice, and blueberries raw juice forms as raw material squeezes take fresh blueberry, and yet not sugaring does not add water.Commodity blueberries raw juice conventionally adopts the packing or add water with concentrated blueberry juice that recovery makes again of freezing blueberries raw juice.Blueberries raw juice has the taste smell of natural blueberry, and has retained the main nutrient composition of blueberry.
The moisture of blueberry fillings primary raw material of the present invention is as follows: maltitol liquor≤32%, blueberry juice 90% left and right, maltodextrin≤6%, vegetable fat powder≤5%, pre-gelatinized starch≤20%, the parts by weight according to raw material in formula and the moisture of this raw material, can calculate blueberry fillings water content of the present invention in 30% left and right, be starkly lower than the water content of the fillings of conventional method making, closer to the water content of baked product.
While making blueberry fillings of the present invention, owing to not needing to heat gelatinization, therefore the water consumption can reduce batching time, and then reduce the moisture of fillings, in batching, add again the good maltitol liquor of water holding capacity simultaneously, therefore blueberry fillings of the present invention can prevent the migration of moisture from fillings to baked product, solves that the fillings color and luster causing because of the loss of moisture is dimmed, mouthfeel hardening and affect the problem of the shelf-life of stuffed baked product, has overcome the mass defect of traditional fillings.
Blueberry fillings color and luster of the present invention is beautiful, sour-sweet moderate, has pure blue berry flavor, can be used for the stuffed of various bakery products.
Four, the specific embodiment
Embodiment 1
Take maltitol liquor 320g, blueberry juice 180g, blueberry essence 1.2g pours in a mixing bowl, stir, add successively while stirring xanthans 1g, citric acid 2g, maltodextrin 280g, vegetable fat powder 170g, pre-gelatinized starch 100g, after all dissolving, stir, make the blueberry fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 2
Take maltitol liquor 300g, blueberry juice 150g, blueberry essence 1g pours in a mixing bowl, stir, add successively while stirring xanthans 0.8g, citric acid 1.5g, maltodextrin 250g, vegetable fat powder 150g, pre-gelatinized starch 80g, after all dissolving, stir, make the blueberry fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 3
Take maltitol liquor 350g, blueberry juice 200g, blueberry essence 1.5g pours in a mixing bowl, stir, add successively while stirring xanthans 1.2g, citric acid 2.5g, maltodextrin 300g, vegetable fat powder 200g, pre-gelatinized starch 120g, after all dissolving, stir, make the blueberry fillings of good water-retaining property.More than operation is all at room temperature carried out.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (4)
1. a blueberry fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described blueberry fillings by weight portion; Maltodextrin 25～30; Blueberry juice 15～20; Vegetable fat powder 15～20; Pre-gelatinized starch 8～12; Citric acid 0.15～0.25; Blueberry essence 0.1～0.15; Xanthans 0.08～0.12 is made.
2. be potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
3. be blueberries raw juice according to blueberry juice claimed in claim 1.
4. be emulsification blueberry essence according to blueberry essence claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210499066.0A CN103783357A (en) | 2012-11-30 | 2012-11-30 | Blueberry filling with good water-retaining property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210499066.0A CN103783357A (en) | 2012-11-30 | 2012-11-30 | Blueberry filling with good water-retaining property |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783357A true CN103783357A (en) | 2014-05-14 |
Family
ID=50659743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210499066.0A Pending CN103783357A (en) | 2012-11-30 | 2012-11-30 | Blueberry filling with good water-retaining property |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783357A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595255A (en) * | 2016-02-24 | 2016-05-25 | 浙江医药高等专科学校 | Blueberry tart and preparation method thereof |
| CN109380640A (en) * | 2018-10-31 | 2019-02-26 | 恩格乐香精香料（上海）有限公司 | A kind of cookies are faric to use fruity sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029967A1 (en) * | 2003-09-26 | 2005-04-07 | National Starch And Chemical Investment Holding Corporation | Bulking agents for baked goods |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
-
2012
- 2012-11-30 CN CN201210499066.0A patent/CN103783357A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029967A1 (en) * | 2003-09-26 | 2005-04-07 | National Starch And Chemical Investment Holding Corporation | Bulking agents for baked goods |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
Non-Patent Citations (3)
| Title |
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| 孙志健等: "对蓝莓产业化发展的思考", 《食品工业科技》 * |
| 李雪莲等: "低糖魔芋月饼馅料的开发及制作", 《食品工业科技》 * |
| 耿欣等: "影响蓝莓果馅品质的因素", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595255A (en) * | 2016-02-24 | 2016-05-25 | 浙江医药高等专科学校 | Blueberry tart and preparation method thereof |
| CN109380640A (en) * | 2018-10-31 | 2019-02-26 | 恩格乐香精香料（上海）有限公司 | A kind of cookies are faric to use fruity sauce |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |