CN105432757A - Grape skin cake and manufacturing method thereof - Google Patents
Grape skin cake and manufacturing method thereof Download PDFInfo
- Publication number
- CN105432757A CN105432757A CN201610015577.9A CN201610015577A CN105432757A CN 105432757 A CN105432757 A CN 105432757A CN 201610015577 A CN201610015577 A CN 201610015577A CN 105432757 A CN105432757 A CN 105432757A
- Authority
- CN
- China
- Prior art keywords
- parts
- grape skin
- cake
- raw material
- batter
- 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
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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a grape skin cake and a manufacturing method thereof. The grape skin cake is prepared from the following raw materials in parts by mass: eggs, 70 to 99 parts of cake flour and 1 to 30 parts of grape skin powder. According to the grape skin cake, the raw materials include the grape skin powder, and the grape skin powder is rich in nutritional ingredients, so that the nutritional value of the cake can be increased. In addition, the grape skin powder can be applied to cakes, so that grape skin as waste can be fully and effectively used.
Description
Technical field
The present invention relates to cake technical field, in particular to a kind of Grape Skin cake and preparation method thereof.
Background technology
Grape is deeply by a kind of Common Fruits that consumer likes, but people are when table grapes, and Grape Skin is often dropped.Market demand vinous is gradually in rising simultaneously, the utilization rate of the accessory substance produced in wine brewing process--grape skin is general very low, most enterprises is generally be used as fertilizer after Grape Skin being abandoned or fermenting, and not only causes environmental pollution, to the significant wastage that raw material is also.，
Grape Skin as the accessory substance of a kind of edible fruits and industrial processes, wherein containing certain beneficiating ingredient.In Grape Skin, total dietary fiber content is higher, accounts for 50 ~ 60% of skin slag dry mass.Contained dietary fiber plays important role in maintenance digestive system health, and absorbing enough dietary fibers can angiocardiopathy preventing, cancer, diabetes and other diseases.Dietary fiber has clean wall of digestive and strengthens the function of digestion, simultaneously can dilute and add removing of carcinogen in food and noxious material, the alimentary canal that protection is fragile and preventing colon cancer.
In the pericarp of red grape, the content of polyphenol can reach 25 ~ 50%.In numerous plant polyphenol, the strongest with vine polyphenol Scavenging ability, its significant oxidation resistance is 50 times of VE, about 20 times of VC, and vine polyphenol also has the biologically actives such as anti-coronary heart disease, cancer-resisting, antifatigue, anti-inflammatory, anti-sudden change, serum cholesterol-lowering.
The content of resveratrol in Grape Skin in grape each several part is the highest, and it has, and treatment is in heart failure, anti-cancer and reduce onset diabetes rate and the health care such as anti-oxidant.Contained Flavonoid substances has obvious pharmacological action at cardiovascular system, internal system and anti-tumor aspect.In addition, the trace elements such as macroelement and Fe, Cu, Zn, Mn, Cr such as K, Ca, Mg are rich in grape skin.As can be seen here, Grape Skin has higher nutritive value as a kind of discarded object.
Chinese patent CN104430753A discloses a kind of Fruit cake and preparation method thereof, it calculates according to parts by weight, comprises following raw material: wheat flour 50-80 part, egg 70-100 part, cream 30-50 part, honey 20-30 part, raisins 3-7 part, apple 50-80 part, pears 30-40 part, grapefruit 30-40 part, pineapple 20-30 part.This Fruit cake sweet and sour taste, nutritious, beautifying face and moistering lotion.Chinese patent CN104872256 discloses a kind of health nutlet cake, comprise the raw material of following weight portion: wheat flour 100-130 part, egg 70-100 part, walnut kernel 5-10 part, shelled melon seed 5-10 part, wheat bran 3-8 part, bovine bone powder 2-6 part, liquid maltitol 50-70 part, raisins 5-10 part, baking powder 1-5 part, vegetable oil 20-40 part.The cake that the present invention is prepared from, taste is sour-sweet, comprehensively nutritious, by adding walnut kernel in cake, shelled melon seed, wheat bran, effect that bovine bone powder makes the cake be prepared from have releasing osteoporosis, replenish the calcium.Analyze in above prior art, the grape added in cake, its form is raisins.After raisins add cake, although can increase the nutritional labeling of some grapes for cake, raisins particle is larger, be easy to affect the mouthfeel producing level and differ greatly, the i.e. exquisiteness of cake body, with raisins to chew strength incompatible with, thus have impact on the mouthfeel of cake.
Summary of the invention
In view of this, one aspect of the present invention provides a kind of rich in nutrition content, mouthfeel good glucose lime-preserved egg cake.
A kind of Grape Skin cake, its raw material comprises egg, 70 ~ 99 parts of Self-raising flour, 1 ~ 30 part of grape skin powder according to mass parts.
Further, the mass parts of described egg is 150 ~ 210 parts.
Further, its raw material also comprises milk.
Further, the mass parts of described milk is 8 ~ 12 parts.
Further, its raw material also comprises berry sugar.
Further, the mass parts of described berry sugar is 40 ~ 120 parts.
Further, its raw material comprises 85 portions of Self-raising flour, 15 parts of grape skin powder and 180 portions of eggs, 10 portions of milk and 80 portions of berry sugars according to mass parts.
Another aspect of the invention provides a kind of preparation method of glucose lime-preserved egg cake, the cake rich in nutrition content adopting this preparation method to obtain and mouthfeel is better.
A preparation method for above-mentioned Grape Skin cake, comprises the following steps:
Each raw material is mixed, forms batter; And
Described batter is inserted in roasting plant and toasts.
Further, described mixing is specially, and is fully uniformly mixed by the raw material comprising egg, then adds the raw material comprising Self-raising flour and glucose skin powder wherein and is uniformly mixed.
Further, the temperature of described baking is 190 ~ 210 DEG C, and the time of baking is 10 ~ 30min.
Grape Skin cake of the present invention, its raw material packet is containing grape skin powder, and the abundant nutrition composition that grape skin powder is rich in, can improve the nutritive value of cake.In addition, grape skin powder can be applicable in cake, and this discarded object of Grape Skin is fully effectively utilized.
Detailed description of the invention
For the ease of understanding the present invention, close embodiment below to further illustrate technical scheme of the present invention.
Grape Skin cake in the present invention, its raw material comprises 85 portions of Self-raising flour, 15 parts of grape skin powder and 180 portions of eggs, 10 portions of milk and 80 portions of berry sugars preferably according to mass parts.
Aforementioned, grape skin powder is that Grape Skin is through shattering the powder obtained.The source of grape skin powder is not limited in the present invention, can be commercially available.Certainly in order to reduce costs, can make by oneself, homemade method can be, by remove the Grape Skin after pulp by first to after after impurity elimination, cleaning, drying, (at 60 DEG C, be dried to moisture≤10%) pulverize again, cross the dried powder that 100 mesh sieves are formed.In the present invention, Grape Skin adds with the form of grape skin powder, and compared to the direct interpolation of Grape Skin, grape skin powder more easily mixes with the raw material such as flour on the one hand in the batch mixing process of cake production; On the other hand, the particle diameter of grape skin powder is less, and in cake, the mouthfeel level difference with cake body is less, the defect of the cake mouthfeel difference that can significantly avoid Grape Skin to cause.Except this, rich in nutrition content contained by Grape Skin, effectively can make up the single deficiency of cake nutritional labeling.
Aforementioned, Self-raising flour refers to moisture content 13.8%, the flour of thick protein less than 8.5%.In the present invention, weak strength flour is without biceps, and it can reach the effect of mellowness, dilation and the surface smoothness improving cake.
Egg is one of major ingredient of cake, and its addition the mass parts of egg of reference can be able to be 150 ~ 210 parts, such as 150 parts, 155 parts, 160 parts, 170 parts, 190 parts, 200 parts, 204 parts, 206 parts, 209 parts, 210 parts.
In order to give cake with the local flavor of milk, its raw material also can comprise milk.Adding of milk, can bring out the best in each other with the local flavor of egg.Moreover, the main component in milk is holoprotein, namely by human body take in absorb after hydrolyzable go out the necessary 20 kinds of necessary amino acid of human body.Except this, milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.The rareest, milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.The interpolation of milk also requires to make one's options according to the Energy intaking of oneself, and its mass parts can be 8 ~ 12 parts, such as 8 parts, 9 parts, 10 parts, 11 parts, 11.5 parts, 11.8 parts, 12 parts.
Certainly in order to obtain the sweet taste of cake, sugar can be added.Adding of sugar can be all kinds of additive with sweet taste, such as sweetener.Berry sugar is preferably in the present invention.Berry sugar is the granulated sugar that crystalline particle is less.Berry sugar is thinner due to it, and it more easily incorporates in dough or batter, ensures the mouthfeel of cake.The mass parts of berry sugar is not particularly limited in the present invention, can be 40 ~ 120 parts, such as 40 parts, 45 parts, 50 parts, 60 parts, 80 parts, 90 parts, 100 parts, 105 parts, 110 parts, 114 parts, 120 parts.
Certainly can like according to individual taste, also alternative adds a small amount of salt.As for the addition of salt, the number according to raw material adds in right amount, such as, mass parts can be selected to be 1 ~ 10 part, such as 1 part, 1.5 parts, 2 parts, 5 parts, 8 parts, 9 parts, 9.5 parts, 10 parts.
In order to improve the fluffy degree of cake further, the general baking powder in this area (soda ash) selectively can be added.Adding of baking powder can be mass parts 10 ~ 20 parts, such as 10 parts, 11 parts, 12 parts, 15 parts, 17 parts, 18 parts, 19 parts, 19.5 parts, 20 parts.
In the present invention, the raw material of cake is except above-mentioned raw materials, can like, add other composite flavor, such as, can add smoked plum, kernel, sweet osmanthus etc. according to the taste of individual.As for some food additives that this area is conventional, such as essence etc., can add, and these all can not damage the effect of the present invention.
In the preparation method of Grape Skin cake of the present invention, the concrete mode of aforementioned mixing is not particularly limited to, such as, can adopt the mode that mechanical agitation mixes.The order of mixing both can mix for all raw materials in the lump, also can adopt batch mixed stage by stage, such as, was fully uniformly mixed by the raw material comprising egg, then add the raw material comprising Self-raising flour and glucose skin powder wherein and be uniformly mixed.In the example in batches stirred stage by stage here, the equipment of stirring all can adopt this area to commonly use, 5K5SS mixer as precious in kitchen.About expand to three times for reference in the stirring extent comprising egg raw material with volume, under this standard, the time of stirring and rotating speed with can be first 4 grades stir 3 minutes, again 6 grades stir 12 minutes.
Aforementioned, toast the baking oven that this area can be adopted general, such as, toast bread baking oven used.The temperature of baking is preferably 195 ~ 205 DEG C, such as 190 DEG C, 193 DEG C, 195 DEG C, 200 DEG C, 205 DEG C, 208 DEG C, 210 DEG C further; The time of baking can be preferably 15 ~ 25min, such as 10min, 11min, 12min, 15min, 20min, 24min, 27min, 29min, 30min.
It should be understood that in the baking of aforementioned batter, it is indispensable for being provided for the mould that batter is molded into cake.This area cake such as can be adopted to make general dixie cup, and its specification can be 6cm*5.6cm*7cm.In order to prevent batter from toasting the volumetric expansion caused, batter loads in dixie cup will reserve certain height (i.e. the distance at batter distance dixie cup top), such as can reserve about 2cm (namely load is highly 5cm).
Embodiment 1
According to the raw material of proportion by weight cake production, i.e. 70 portions of Self-raising flour, 30 parts of grape skin powder, 150 parts of eggs, 8 portions of milk, 40 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 190 DEG C, and baking time is 30min.
Embodiment 2
According to the raw material of proportion by weight cake production, i.e. 70 portions of Self-raising flour, 30 parts of grape skin powder, 210 parts of eggs, 12 portions of milk, 120 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 190 DEG C, and baking time is 30min.
Embodiment 3
According to the raw material of proportion by weight cake production, i.e. 99 portions of Self-raising flour, 1 part of grape skin powder, 180 parts of eggs, 10 portions of milk, 80 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 210 DEG C, and baking time is 10min.
Embodiment 4
According to the raw material of proportion by weight cake production, i.e. 99 portions of Self-raising flour, 1 part of grape skin powder, 210 parts of eggs, 12 portions of milk, 40 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 210 DEG C, and baking time is 10min.
Embodiment 5
According to the raw material of proportion by weight cake production, i.e. 85 portions of Self-raising flour, 15 parts of grape skin powder, 150 parts of eggs, 8 portions of milk, 40 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 200 DEG C, and baking time is 20min.
Embodiment 6
According to the raw material of proportion by weight cake production, i.e. 85 portions of Self-raising flour, 15 parts of grape skin powder, 210 parts of eggs, 12 portions of milk, 120 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 200 DEG C, and baking time is 20min.
Embodiment 7
According to the raw material of proportion by weight cake production, i.e. 90 portions of Self-raising flour, 10 parts of grape skin powder, 210 parts of eggs, 10 portions of milk, 80 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 200 DEG C, and baking time is 20min.
Embodiment 8
According to the raw material of proportion by weight cake production, i.e. 85 portions of Self-raising flour, 15 parts of grape skin powder, 180 parts of eggs, 10 portions of milk, 80 portions of berry sugars.
By above-mentioned berry sugar, egg, a mixing bowl putting into the precious 5K5SS mixer in kitchen is beaten to volume swollen three times, and color is yellowish, dense thick, obtains egg liquid.Mixing speed and time are: 4 grades are stirred 3 minutes, and then 6 grades are stirred 12 minutes.
To in above-mentioned egg liquid, add milk, admixed weak strength flour and the grape fruit powder of 50 mesh sieves, precious for kitchen 5K5SS mixer is adjusted to 1 grade and stirs 30 seconds, obtain batter.
Batter being loaded specification is in the cake dixie cup of 6cm*5.6cm*7cm, in the process loaded, ensures that in cake dixie cup, batter loading is highly 5cm.
The cake dixie cup loading batter is put into oven for baking, and the fire in a stove before fuel is added and face fire temperature are set as 200 DEG C, and baking time is 20min.
Comparative example 1
Mass parts except Self-raising flour in raw material is 100 parts, and other is with embodiment 8.
Adopt method well known in the art to carry out the nutritional labeling of testing example and comparative example cake, know the cake nutritional labeling in above-described embodiment, be significantly higher than comparative example 1.Raw material described in embodiment 8 is preferably composition of raw materials.
Grape Skin cake of the present invention, in the manufacturing process of cake, adds Grape Skin, obtained Grape Skin cake, has more horn of plenty and comprehensive nutrition, increase the kind of cake simultaneously than plain cake, increases the selective of consumer.Except this, grape skin powder is applied in cake, improves the recycling of this discarded object of Grape Skin, decrease the burden that process Grape Skin discarded object produces rubbish.
Applicant states, the present invention illustrates detailed process equipment and process flow process of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned detailed process equipment and process flow process, namely do not mean that the present invention must rely on above-mentioned detailed process equipment and process flow process and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of auxiliary element, the concrete way choice etc. of each raw material of product of the present invention, all drops within protection scope of the present invention and open scope.
Claims (10)
1. a Grape Skin cake, is characterized in that, its raw material comprises egg, 70 ~ 99 parts of Self-raising flour, 1 ~ 30 part of grape skin powder according to mass parts.
2. Grape Skin cake according to claim 1, is characterized in that, the mass parts of described egg is 150 ~ 210 parts.
3. Grape Skin cake according to claim 1, is characterized in that, its raw material also comprises milk.
4. Grape Skin cake according to claim 3, is characterized in that, the mass parts of described milk is 8 ~ 12 parts.
5. Grape Skin cake according to claim 1, is characterized in that, its raw material also comprises berry sugar.
6. Grape Skin cake according to claim 5, is characterized in that, the mass parts of described berry sugar is 40 ~ 120 parts.
7. Grape Skin cake according to claim 1, is characterized in that, its raw material comprises 85 portions of Self-raising flour, 15 parts of grape skin powder and 180 portions of eggs, 10 portions of milk and 80 portions of berry sugars according to mass parts.
8. the preparation method of Grape Skin cake as claimed in claim 1, is characterized in that, comprise the following steps:
Each raw material is mixed, forms batter; And
Described batter is inserted in roasting plant and toasts.
9. preparation method according to claim 8, is characterized in that, described mixing is specially, and is fully uniformly mixed by the raw material comprising egg, then adds the raw material comprising Self-raising flour and glucose skin powder wherein and is uniformly mixed.
10. Grape Skin cake according to claim 8, is characterized in that, the temperature of described baking is 190 ~ 210 DEG C, and the time of baking is 10 ~ 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610015577.9A CN105432757A (en) | 2016-01-08 | 2016-01-08 | Grape skin cake and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610015577.9A CN105432757A (en) | 2016-01-08 | 2016-01-08 | Grape skin cake and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432757A true CN105432757A (en) | 2016-03-30 |
Family
ID=55543752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610015577.9A Pending CN105432757A (en) | 2016-01-08 | 2016-01-08 | Grape skin cake and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105432757A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283802A (en) * | 2013-06-15 | 2013-09-11 | 山东省农业科学院农产品研究所 | Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof |
| CN103719219A (en) * | 2013-12-27 | 2014-04-16 | 上海元祖梦果子股份有限公司 | Cake with grape polyphenols and anti-oxidation function |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
-
2016
- 2016-01-08 CN CN201610015577.9A patent/CN105432757A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283802A (en) * | 2013-06-15 | 2013-09-11 | 山东省农业科学院农产品研究所 | Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof |
| CN103719219A (en) * | 2013-12-27 | 2014-04-16 | 上海元祖梦果子股份有限公司 | Cake with grape polyphenols and anti-oxidation function |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN104705369A (en) | Tea-containing baked cooked wheaten food and technology thereof | |
| CN102726493A (en) | Pleurotus eryngii cookie and preparation method thereof | |
| CN102450289A (en) | Method for making walnut chocolate cake | |
| KR101810181B1 (en) | Method for manufacturing breads using dried radish greens | |
| RU2395970C1 (en) | Method for production of shortcrust prepared food | |
| KR20110101660A (en) | Method of manufacturing batter for quick cake contained han-la citrus fruits and quick cake manufactured by the batter | |
| CN104642465A (en) | Carambola biscuit and preparation method thereof | |
| KR101682280B1 (en) | Ginseng pie and manufacturing method of the same | |
| RU2621549C1 (en) | Composition for production of cupcake with biologically active additives | |
| CN109588441A (en) | A kind of fruity cake and preparation method thereof | |
| CN105875755A (en) | Fruit flavored cakes and manufacturing method thereof | |
| CN107897268A (en) | A kind of red bayberry cake and preparation method thereof | |
| CN105432757A (en) | Grape skin cake and manufacturing method thereof | |
| CN102630718B (en) | A kind of preparation method of silkworm chrysalis multidimensional bread | |
| RU2495575C1 (en) | "siberian" cake | |
| CN105594820A (en) | Lily and pumpkin peel cookies capable of moistening lung and preparation method thereof | |
| CN105341087A (en) | Beauty-maintaining bread by utilizing roses and chayote and preparation method thereof | |
| CN110506775A (en) | A kind of konjaku glucomannan purple sweet potato biscuit and preparation method thereof | |
| CN104757055A (en) | Cakes made from roses, corncobs and rice flour and used for nourishing yin and making method of cakes | |
| CN110235918A (en) | A kind of cake and its processing technology | |
| KR102653382B1 (en) | Pocket-shaped bread and manufacturing method of the same | |
| KR20110126563A (en) | Method for preparing the bread comprising lotus root boiled in sugar | |
| CN107535555A (en) | A kind of child's cake containing quinoa and preparation method thereof | |
| KR102174154B1 (en) | Manufacturing method of jeonbyeong using waxy barley and black barley |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
|
| RJ01 | Rejection of invention patent application after publication |