CN107927087A - A kind of astaxanthin bakery and preparation method thereof - Google Patents
A kind of astaxanthin bakery and preparation method thereof Download PDFInfo
- Publication number
- CN107927087A CN107927087A CN201711116800.XA CN201711116800A CN107927087A CN 107927087 A CN107927087 A CN 107927087A CN 201711116800 A CN201711116800 A CN 201711116800A CN 107927087 A CN107927087 A CN 107927087A
- Authority
- CN
- China
- Prior art keywords
- parts
- bakery
- astaxanthin
- flour
- dough
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of astaxanthin bakery and preparation method thereof, the astaxanthin bakery is in parts by weight, including 500 600 parts of wholewheat flour, 300 400 parts of high-strength flour, 100 200 parts of weak strength flour, 20 25 parts of salt, 50 60 parts of milk powder, 60 70 parts of egg, 50 60 parts of grease, 10 20 parts of dusty yeast, 600 700 parts of pure water, 0.2 0.3 parts of antistaling agent, the antistaling agent, in parts by weight, including 10 25 parts of maltogenic amylase, 13 parts of zytase, 23 parts of lipase, 0.1 0.2 parts of cellulase, 0.5 0.8 parts of astaxanthin, 80 90 parts of cornstarch.The astaxanthin bakery of the present invention can delay bakery aging speed significantly, and obtained bakery can keep permanent freshness, be especially suitable for the long-term storage of the packaging bakery of large-scale processing.
Description
Technical field
The present invention relates to a kind of astaxanthin bakery and preparation method thereof, belong to field of food preparation.
Background technology
It is using flour, yeast, salt, granulated sugar and water as base stock to bakery, adds appropriate grease, dairy products, chicken
Egg, additive etc., the process means through a series of complex bakee the instant food formed.Baking goods, particularly some patterns
Cake, it is welcomed by the people already, become the very big kind of catering trade sales volume.It has higher nutritive value, at once
It is agreeable to the taste.But present bakery there are it is following the shortcomings that, (1) is exactly that general bakery lacks dietary fiber, it is impossible to
It is effective to help human consumption and absorption.(2) some bakery water content are big, rich in nutrition content, are storing and are selling
In journey place very short time may can moldy metamorphism, it is lost edible value, cause to waste, going mouldy, it is larger not only to cause
Economic loss, and the health of people is seriously endangered after eating by mistake.
Astaxanthin is a kind of natural Red carotenoids material, and single line liquid oxygen can be quenched in experiment in vitro, is removed certainly
By base, anti peroxidation of lipid, it suppresses Fe2+The Lipid Peroxidation in Rats of induction is 100-500 times of vitamin E, is mesh
It is preceding to find that antioxidation activity acts on most strong natural products.But the research for astaxanthin is largely cosmetics and health care
Product, do not occur also for application of the astaxanthin in bakery.
The content of the invention
The present invention provides a kind of astaxanthin bakery and preparation method thereof, solves existing bakery and lacks meals
Fiber, it is impossible to it is effective to help human consumption and absorption and existing bakery shelf-life short, the problems such as easily going mouldy.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
A kind of astaxanthin bakery, in parts by weight, including 500-600 parts of wholewheat flour, high-strength flour 300-400
Part, 100-200 parts of weak strength flour, 20-25 parts of salt, 50-60 parts of milk powder, 60-70 parts of egg, 50-60 parts of grease, dusty yeast 10-
20 parts, 600-700 parts of pure water, 0.2-0.3 parts of antistaling agent, the antistaling agent, in parts by weight, including maltogenic amylase
10-25 parts of enzyme, 1-3 parts of zytase, 2-3 parts of lipase, 0.1-0.2 parts of cellulase, 0.5-0.8 parts of astaxanthin and corn form sediment
80-90 parts of powder.
Further, a preferred embodiment of the present invention is：The astaxanthin bakery is in parts by weight, including complete
600 parts of wheat flour, 400 parts of high-strength flour, 150 parts of weak strength flour, 25 parts of salt, 55 parts of milk powder, 60 parts of egg, 50 parts of grease, yeast
15 parts of powder, 600 parts of pure water, 0.3 part of antistaling agent.
Further, a preferred embodiment of the present invention is：The antistaling agent, in parts by weight, including maltose forms sediment
80 parts of 16.3 parts of powder enzyme, 1 part of zytase, 2 parts of lipase, 0.1 part of cellulase, 0.6 part of astaxanthin and cornstarch.
Further, a preferred embodiment of the present invention is：The enzyme activity of the maltogenic amylase is ten thousand U/g of 15-20, and wood is poly-
The enzyme activity of carbohydrase is ten thousand U/g of 20-25, and the enzyme activity of lipase is ten thousand U/g of 30-40.
Further, a preferred embodiment of the present invention is：The astaxanthin bakery, in parts by weight, is also wrapped
Include 80-100 parts of fresh yam.
Present invention provides a kind of preparation method of astaxanthin bakery, comprise the following steps：
(1) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add milk powder part, egg, ferment in order
Female powder, wholewheat flour, high-strength flour, weak strength flour and grease, stir 10-15min, are extended completely to gluten；
(2) provocation 1-2h, depending on dough leavening degree, then splits dough, round as a ball；
(3) provocation 10-15min among, shaping, fermentation room is put into by molding dough, continues provocation to finished-product volume
80%；
(4) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Beneficial effects of the present invention：
The astaxanthin bakery of the present invention is used based on wholewheat flour, and compounding high-strength flour and weak strength flour, wholewheat flour is
The natural origin of water-soluble dietary fiber, can reduce cholesterol, control blood glucose, it is not fatty, and heat is low, rich in composite carbon water
Compound, containing substantial amounts of B family vitamin, vitamin E, potassium, selenium and iron etc., can effectively help human consumption and absorption.But
It is that the more general flour of wholewheat flour mouthfeel is coarse, therefore present invention compounding high-strength flour and weak strength flour, it can both ensure bakery
Mouthfeel, guaranteed bakery has a dietary fiber, promotes human consumption to absorb.
For improve bakery freshness, inventor using maltogenic amylase, zytase, lipase, astaxanthin,
The combination of the antistaling agent of cornstarch, effectively raises the freshness of product.
Maltogenic amylase can act on the Starch Fraction in flour in baking process, it is produced the paste of small-molecular-weight
Essence, on the one hand can substantially reduce the incidence of the crystal region (retrogradation) caused by the accumulation of starch molecule interchain double-spiral structure, separately
One side dextrin can isolate the diffusion of the interface between starch and protein, disturb between starch and continuous protein network
Interaction, makes bakery hardening rate slowly play fresh-keeping effect.Zytase can by cereal seed can not
Soluble non-starch polysaccharide is degraded to Soluble Non Starch Polysaccharides, can be obviously shortened the formation time and stabilization time of dough, together
When, the high Soluble Non Starch Polysaccharides of viscosity are wrapped in around the liquid film of carbon dioxide bubble, add one starch film of gluten
Intensity and extensibility, optimize gluten network, and bubble is not allowed easily rupturable when making to bake, and carbon dioxide diffuses out the speed of dough
Degree slows down, and improves the gas-holding ability of dough.Zytase finally eats baking by improving the aerogenesis and gas-holding ability of dough
The volume increase of product, tissue is fine and smooth, stomata is uniform and good mouthfeel.In addition, the gluten network that zytase also optimizes, can be more
Effectively slow down the volatilization of the bakery severe edema due to hypofunction of the spleen point, ultimately result in the decline of bakery skin hardness.In addition, in zytase
Under effect, the araboxylan meeting partial hydrolysis in dough, moisture is gradually discharged from dough, dough is softened, machine
Tool power improves, and in baking, bakery, which is formed centrally, to be slowed down, and bakeing expansion increases bakery volume, and the bakery heart becomes
It is soft.Lipase energy hydrolyzed fat is unrighted acid and monoglyceride, and wherein unrighted acid is as fat needed by human
Acid and carry the nutritive value of bakery, monoglyceride can be used as emulsifying agent and with starch, protein and fat occur emulsification make
With, and making bakery fermentation stability, volume increases, consistent internal structure, improves the preservativity of bakery.Cellulase
Partial digestion can be carried out to the cellulose in whole wheat starch, be degraded to dietary fiber and functional oligose etc., on the one hand have
The mouthfeel for improving bakery of limit, on the other hand the substance advantageous of degraded production is in the freshness for improving bakery.My god
Right astaxanthin is that the mankind so far have found the most strong antioxidant of nature, its antioxidation activity is considerably beyond existing antioxygen
Agent.Astaxanthin compounding maltogenic amylase, zytase, lipase and cellulase, effective improve have produced the new of product
Freshness, extends the shelf-life.
Food of the Chinese yam as medicine-food two-purpose, not only with good health-care effect, and Chinese yam contains abundant fiber,
Abundant dietary fiber can also promote enterogastric peristalsis, promote human consumption to absorb., can be with using the combination of Chinese yam and whole wheat starch
The health-care effect of bakery is further enhanced, improves its effect for promoting human consumption to absorb.
Embodiment
Below in conjunction with the specific embodiment of the invention, technical scheme is clearly and completely described, is shown
So, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on the reality in the present invention
Apply example, those of ordinary skill in the art's all other embodiments obtained without creative efforts, all belong to
In the scope of protection of the invention.
The enzyme activity of the maltogenic amylase used is ten thousand U/g of 15-20 in following embodiments, and the enzyme activity of zytase is
Ten thousand U/g of 20-25, the enzyme activity of lipase is ten thousand U/g of 30-40.
Embodiment 1
A kind of astaxanthin bakery, in parts by weight, including 600 parts of wholewheat flour, 400 parts of high-strength flour, weak strength flour
150 parts, 25 parts of salt, 55 parts of milk powder, 60 parts of egg, 50 parts of grease, 15 parts of dusty yeast, 600 parts of pure water, 0.3 part of antistaling agent,
The antistaling agent, in parts by weight, including 16.3 parts of maltogenic amylase, 1 part of zytase, 2 parts of lipase, cellulose
80 parts of 0.1 part of enzyme, 0.6 part of astaxanthin and cornstarch.
Its preparation method, comprises the following steps：
(1) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add milk powder part, egg, ferment in order
Female powder, wholewheat flour, high-strength flour, weak strength flour and grease, stir 10min, are extended completely to gluten；
(2) provocation 1h, depending on dough leavening degree, then splits dough, round as a ball；
(3) provocation 15min among, shaping, fermentation room is put into by molding dough, continues provocation to finished-product volume
80%；
(4) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Embodiment 2
A kind of astaxanthin bakery, in parts by weight, including 500 parts of wholewheat flour, 350 parts of high-strength flour, weak strength flour
100 parts, 23 parts of salt, 50 parts of milk powder, 65 parts of egg, 55 parts of grease, 10 parts of dusty yeast, 700 parts of pure water, 0.2 part of antistaling agent,
The antistaling agent, in parts by weight, including 10 parts of maltogenic amylase, 2 parts of zytase, 2.5 parts of lipase, cellulose
90 parts of 0.2 part of enzyme, 0.6 part of astaxanthin and cornstarch.
Its preparation method, comprises the following steps：
(1) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add milk powder part, egg, ferment in order
Female powder, wholewheat flour, high-strength flour, weak strength flour and grease, stir 15min, are extended completely to gluten；
(2) provocation 1h, depending on dough leavening degree, then splits dough, round as a ball；
(3) provocation 10min among, shaping, fermentation room is put into by molding dough, continues provocation to finished-product volume
80%；
(4) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Embodiment 3
A kind of astaxanthin bakery, in parts by weight, including 550 parts of wholewheat flour, 300 parts of high-strength flour, weak strength flour
200 parts, 20 parts of salt, 60 parts of milk powder, 70 parts of egg, 60 parts of grease, 20 parts of dusty yeast, 65 parts of pure water, 0.25 part of antistaling agent,
The antistaling agent, in parts by weight, including 25 parts of maltogenic amylase, 3 parts of zytase, 3 parts of lipase, cellulase
85 parts of 0.1 part, 0.5 part of astaxanthin and cornstarch.
Its preparation method, comprises the following steps：
(1) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add milk powder part, egg, ferment in order
Female powder, wholewheat flour, high-strength flour, weak strength flour and grease, stir 15min, are extended completely to gluten；
(2) provocation 1.5h, depending on dough leavening degree, then splits dough, round as a ball；
(3) provocation 15min among, shaping, fermentation room is put into by molding dough, continues provocation to finished-product volume
80%；
(4) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Embodiment 4
A kind of astaxanthin bakery, in parts by weight, including 580 parts of wholewheat flour, 400 parts of high-strength flour, weak strength flour
180 parts, 80 parts of Chinese yam, 22 parts of salt, 52 parts of milk powder, 63 parts of egg, 58 parts of grease, 18 parts of dusty yeast, 630 parts of pure water, protect
Fresh dose 0.3 part, the antistaling agent, in parts by weight, including 20 parts of maltogenic amylase, 2 parts of zytase, lipase 2
Part, 0.2 part of cellulase, 0.6 part of astaxanthin and 86 parts of cornstarch.
Its preparation method, comprises the following steps：
(1) by raw material Chinese yam peeling, clean, 60-90 DEG C drying, chopping, crush, cross 100 mesh sieves, obtain yam flour；
(2) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add milk powder, egg, yeast in order
Powder, wholewheat flour, high-strength flour, weak strength flour, yam flour and grease, stir 15min, are extended completely to gluten；
(3) provocation 2h, depending on dough leavening degree, then splits dough, round as a ball；
(4) provocation 15min among, shaping, fermentation room is put into by molding dough, continues provocation to finished-product volume
80%；
(5) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Comparative example 1
Substantially the same manner as Example 1, difference is, in parts by weight, including 600.3 parts of wholewheat flour, high muscle
400 parts of powder, 150 parts of weak strength flour, 25 parts of salt, 55 parts of milk powder, 60 parts of egg, 50 parts of grease, 15 parts of dusty yeast, pure water 600
Part,
Comparative example 2
Substantially the same manner as Example 1, difference is, the antistaling agent, including 16.9 parts of maltogenic amylase, wood
80 parts of 1 part of dextranase, 2 parts of lipase, 0.1 part of cellulase and cornstarch.
Comparative example 3
Substantially the same manner as Example 1, difference is, including 16.4 parts of maltogenic amylase, 1 part of zytase, fat
80 parts of 2 parts of fat enzyme, 0.6 part of astaxanthin and cornstarch.
Comparative example 4
Substantially the same manner as Example 1, difference is, the antistaling agent, by weight, maltogenic amylase
15%th, fungal alpha-amylase 0.6%, zytase 0.4%, lipase 1.2%, starch 82.8%, the enzyme of fungal alpha-amylase
Work is 15000U/g.
Bakery made from bakery made from embodiment 1~4 and comparative example 1-4 is subjected to pack packaging and is carried out
5 DEG C of storages, experimental period are one month, and every five measure a freshness everyday.Each bakery sample first cuts off the two of one end
The bakery piece of piece 12.5mm, then cuts out 3 25mm thickness bakery pieces and carries out texture detection as test sample and take
Average value, test equipment are TA.XT Plus type Texture instruments.Add the embodiment of the present invention bakery index of fish freshness with it is right
The bakery index of fish freshness comparative result of ratio refers to table 1 below and table 2.
As shown in Table 1, with the extension of time, the hardness of bakery is gradually increasing, but the bakery of the present invention is hard
Compared with spending the bakery hardness with adding different antistaling agents, hardness is substantially less than normal, it can be seen that by adding astaxanthin and its
His enzyme combination can effectively improve the freshness of bakery.
Understand, with the extension of time, the elasticity of bakery is gradually reduced, add since the bakery of the present invention uses
The antistaling agent for adding astaxanthin to be combined with other enzymes so that the bakery elasticity phase of bakery elasticity and comparative example of the invention
Than bakery elasticity is obvious bigger than normal.
It can be seen from the above that the bakery of the present invention can delay bakery aging speed, obtained bakery significantly
Permanent freshness can be kept, is especially suitable for the long-term storage of the packaging bakery of large-scale processing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention god.
Claims (6)
- A kind of 1. astaxanthin bakery, it is characterised in that：In parts by weight, including 500-600 parts of wholewheat flour, high-strength flour 300-400 parts, 100-200 parts of weak strength flour, 20-25 parts of salt, 50-60 parts of milk powder, 60-70 parts of egg, 50-60 parts of grease, ferment 10-20 parts of female powder, 600-700 parts of pure water, 0.2-0.3 parts of antistaling agent, the antistaling agent, in parts by weight, including wheat 10-25 parts of bud saccharogenic amylase, 1-3 parts of zytase, 2-3 parts of lipase, 0.1-0.2 parts of cellulase, astaxanthin 0.5-0.8 Part, 80-90 parts of cornstarch.
- A kind of 2. astaxanthin bakery according to claim 1, it is characterised in that：The astaxanthin bakery is pressed According to parts by weight meter, including 600 parts of wholewheat flour, 400 parts of high-strength flour, 150 parts of weak strength flour, 25 parts of salt, 55 parts of milk powder, egg 60 Part, 50 parts of grease, 15 parts of dusty yeast, 600 parts of pure water, 0.3 part of antistaling agent.
- A kind of 3. astaxanthin bakery according to claim 1, it is characterised in that：The antistaling agent, according to weight Part meter, including 16.3 parts of maltogenic amylase, 1 part of zytase, 2 parts of lipase, 0.1 part of cellulase, 0.7 part of astaxanthin, 80 parts of cornstarch.
- 4. according to a kind of astaxanthin bakery of claim 1-3 any one of them, it is characterised in that：The malt The enzyme activity of saccharogenic amylase is ten thousand U/g of 15-20, and the enzyme activity of zytase is ten thousand U/g of 20-25, and the enzyme activity of lipase is ten thousand U/ of 30-40 G, cellulose enzyme activity are ten thousand U/g of 3-5.
- 5. according to a kind of astaxanthin bakery of claim 1-3 any one of them, it is characterised in that：The astaxanthin dries Food is roasted, in parts by weight, further includes 80-100 parts of fresh yam.
- It is 6. a kind of such as a kind of preparation method of astaxanthin bakery of claim 1-4 any one of them, it is characterised in that bag Include following steps：(1) salt, antistaling agent are put into dough mixing machine cylinder, add water, then sequentially add in order milk powder part, egg, dusty yeast, Wholewheat flour, high-strength flour, weak strength flour and grease, stir 10-15min, are extended completely to gluten；(2) provocation 1-2h, depending on dough leavening degree, then splits dough, round as a ball；(3) provocation 10-15min among, shaping, fermentation room is put into by molding dough, continues provocation to the 80% of finished-product volume；(4) dough that last provocation is completed is put into the oven of oneself preheating, baked to bakery in golden yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711116800.XA CN107927087A (en) | 2017-11-13 | 2017-11-13 | A kind of astaxanthin bakery and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711116800.XA CN107927087A (en) | 2017-11-13 | 2017-11-13 | A kind of astaxanthin bakery and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927087A true CN107927087A (en) | 2018-04-20 |
Family
ID=61934922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711116800.XA Pending CN107927087A (en) | 2017-11-13 | 2017-11-13 | A kind of astaxanthin bakery and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927087A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953083A (en) * | 2019-04-18 | 2019-07-02 | 中铭生物科技(深圳)有限公司 | A method of adding natural astaxanthin in baking based food |
| CN110623033A (en) * | 2019-11-05 | 2019-12-31 | 云南红青夫生物科技有限公司 | Equipment and method for preparing astaxanthin fat-reducing biscuits |
| CN113558081A (en) * | 2020-04-29 | 2021-10-29 | 诺维信公司 | Method for reducing use amount of grease in baked product by enzyme method |
| CN115517283A (en) * | 2022-09-30 | 2022-12-27 | 厦门昶科生物工程有限公司 | Yeast source-based astaxanthin baked food and preparation method and performance test thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011229505A (en) * | 2010-04-30 | 2011-11-17 | Fuji Chem Ind Co Ltd | Astaxanthin-containing dough baked food |
| CN103380795A (en) * | 2013-07-26 | 2013-11-06 | 李树森 | Manufacturing method of astaxanthin wheat flour product |
| CN103461426A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Lotus seed, yam and tremella bread and preparing method thereof |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105341070A (en) * | 2015-11-24 | 2016-02-24 | 香驰控股有限公司 | Soybean cream skim fiber bread and making method thereof |
| CN105580860A (en) * | 2016-03-22 | 2016-05-18 | 徐伟 | High-wheat-bran dietary fiber bread flour |
-
2017
- 2017-11-13 CN CN201711116800.XA patent/CN107927087A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011229505A (en) * | 2010-04-30 | 2011-11-17 | Fuji Chem Ind Co Ltd | Astaxanthin-containing dough baked food |
| CN103380795A (en) * | 2013-07-26 | 2013-11-06 | 李树森 | Manufacturing method of astaxanthin wheat flour product |
| CN103461426A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Lotus seed, yam and tremella bread and preparing method thereof |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105341070A (en) * | 2015-11-24 | 2016-02-24 | 香驰控股有限公司 | Soybean cream skim fiber bread and making method thereof |
| CN105580860A (en) * | 2016-03-22 | 2016-05-18 | 徐伟 | High-wheat-bran dietary fiber bread flour |
Non-Patent Citations (1)
| Title |
|---|
| 聪明谷手工教室: "《越做越上瘾的经典饼干》", 30 November 2016, 北京理工大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953083A (en) * | 2019-04-18 | 2019-07-02 | 中铭生物科技(深圳)有限公司 | A method of adding natural astaxanthin in baking based food |
| CN110623033A (en) * | 2019-11-05 | 2019-12-31 | 云南红青夫生物科技有限公司 | Equipment and method for preparing astaxanthin fat-reducing biscuits |
| CN113558081A (en) * | 2020-04-29 | 2021-10-29 | 诺维信公司 | Method for reducing use amount of grease in baked product by enzyme method |
| CN115517283A (en) * | 2022-09-30 | 2022-12-27 | 厦门昶科生物工程有限公司 | Yeast source-based astaxanthin baked food and preparation method and performance test thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6803658B2 (en) | Food composition | |
| KR101804515B1 (en) | Jjondeugi manufacturing method | |
| KR101521231B1 (en) | Bread using a natural sourdough starter and method for manufacturing thereof | |
| CN107927087A (en) | A kind of astaxanthin bakery and preparation method thereof | |
| CN104770428A (en) | Preparation method of bran bread | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| KR102507894B1 (en) | Fermented bread containing cabbage extract and yam extract and method for producing the same | |
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| CN107568299A (en) | A kind of mushroom biscuit and preparation method thereof | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| CN103876037A (en) | Multifunctional fermented corn flour and production process thereof | |
| CN109998027A (en) | A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof | |
| KR100666054B1 (en) | Bean-jam bun for containing guava plant's ingrediant and the manufacturing method 0f thereof | |
| CN104686611A (en) | Flour yeast composition and applications thereof | |
| CN105851166A (en) | Fruit moon cakes containing active beneficial enzymes and preparation method thereof | |
| CN107950874A (en) | A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN106665748A (en) | Making method of rice cake | |
| CN106417444A (en) | Bread improver and preparation method thereof | |
| CN102293366B (en) | Method for preparing millet flour noodles by using Ganoderma amboinense fermented millets | |
| CN110742112A (en) | Novel avocado and jujube paste sandwich biscuit | |
| JP2001224299A (en) | Dough improver for wheat product, dough and wheat flour product | |
| CN105532803A (en) | Beech mushroom bread and making method thereof | |
| KR101559858B1 (en) | Composition for bakery and confectionery using cereal | |
| KR101429366B1 (en) | Rice processed food using fermented brown rice and method for preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |
|
| RJ01 | Rejection of invention patent application after publication |