CN108812756A - One production method for growing tea cake - Google Patents
One production method for growing tea cake Download PDFInfo
- Publication number
- CN108812756A CN108812756A CN201810826800.7A CN201810826800A CN108812756A CN 108812756 A CN108812756 A CN 108812756A CN 201810826800 A CN201810826800 A CN 201810826800A CN 108812756 A CN108812756 A CN 108812756A
- Authority
- CN
- China
- Prior art keywords
- tea
- oil
- cake
- mung bean
- wax gourd
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to the production methods that food processing field, in particular to one grow tea cake, include the following steps：(1), the preparation of material；(2), the material processing of mung bean；(3), the material processing of major ingredient；(4), the processing of batch materials；(5), the production of oil tea cake；Cake dries without tradition, is fried, steaming the harmful substances such as trans-fatty acid, acrylamide that method generates, will not induce cardiovascular disease, diabetes, senile dementia.
Description
Technical field
The present invention relates to the production methods that food processing field, in particular to one grow tea cake.
Background technique
Tea oil is the distinctive woody grease in China, nutritive value with higher and unique healthcare function.Contain in tea oil
There are many functional components, have a vast market foreground in industries such as table oil, cosmetics, medicine, chemical industry, in tea oil
Containing several functions composition, for maintaining the function of cardiovascular system, improve the immunity of the human body, reduce cholesterol, prevention and
Treatment hypertension has effects that obvious, it may be said that tea oil is precious from head to foot.Cake can be used as morning as the favorite food of Chinese
Meal mixes milk, and nutrition health again, energy can be supplemented as the refreshment at noon, afternoon by having, and eliminates hungry Russia, but cake by
In process, the reasons such as condition of storage cause cake to be easy moldy metamorphism, influence to eat.
Application No. is 201610398300.9 to disclose a kind of production technology of resistance to mildew tea cake, takes and impregnated second
The tealeaves of water carries out boiling, then will be digested after tealeaves be put into together with water and wherein grind, be in pulpous state, again by tea slurry plus
Enter xylitol and carry out boiling, cake major ingredient and salad oil is added, stirring is in the pasty state, cooling, finally adds one in cake outermost layer
Layer sugar-coat package, the technical characteristic are that xylitol and tea slurry are carried out boiling, form sugar-coat on cake surface layer, solve
Cake mildew problem, but the nocuousness such as trans-fatty acid present in the vegetable oil such as salad oil added in cake manufacturing process
Chemical substance can have an impact health.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a production method for growing tea cake.
It is realized particular by following technical scheme：
One production method for growing tea cake, includes the following steps：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, matches
Material has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has, tea oil；(2), the material processing of mung bean：Fresh mung bean is chosen,
It after being handled by decortication, is put into inside wooden barrel after cooking, pulverizes, is sieved, stir-frying, cooling down mung bean flour can be obtained, peeling
Mung bean later, delicate mouthfeel；(3), the material processing of major ingredient：Oil tea powder is dispersed on disinfection cloth respectively with mung bean flour and is soaked
Hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, leaching hair is preferable, then mung bean flour and oil tea powder is equal
Even mixing obtains major ingredient, by leaching hair processing, by the moisture control in major ingredient 25-30%, far below needed for mould breeding
Quality guarantee period of pastry is extended 3-5 days by the condition wanted；(4), the processing of batch materials：Add water, infusion stevia rebaudian leaf, the winter is added in filtering
Melon fourth infusion, to wax gourd it is well-done after, it is cooling brown sugar to be added and strawberry jam obtains wax gourd mud and be put into after deacidification
It is refrigerated in refrigerating chamber；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mixing compression moulding, be put into roasting
It is toasted in case, it is cooling, simultaneously take out the wax gourd mud in refrigerating chamber, it separately refrigerates after packaging, dips in cake when edible
Wax gourd mud is taken, taste is more preferable, and the wax gourd mud and cake refrigerated is more suitable for summer and relieves summer heat, and satisfies one's hunger, overcomes difficulties；Furthermore oil tea has
There is lower freezing point, be also able to maintain liquid condition at 0 DEG C, without worrying that cake refrigeration is hardened, influences to eat；It is prior
Be, tea oil compared to other plant have the characteristics that have it is not oxidizable, do not have to worry cake it is apt to deteriorate；Contain in last tea oil
Tea Saponin, Tea Saponin are a kind of natural surfactants, have good inhibiting effect to fungi, mould, saccharomycete, thus
It prevents cake from going mouldy, extends the shelf life.
Further, the refining process of the tea oil is the cathode chamber in electrolytic cell to be added in formic acid, oil tea mixture adds
To anode chamber, and catalyst is added, starts mechanical agitator and heating water bath switch, power on, be centrifuged, filtering can obtain
To oil tea, by Electrochemical hydriding mode, using sodium formate as medium, sulfuric acid is medium, adds the mode of hydrogen, will not be located on C=C key
Hydrogen in the same side is in the same side after addition substitution, so that the trans-fatty acid in tea oil is converted into cis fatty acid,
High conversion rate reduces the content of the trans-fatty acid in the tea cake up to 77%, is beneficial to human body health；Long-term consumption
Trans-fatty acid may cause cardiovascular disease, and diabetes, senile dementia are serious to inhibit infant development, inspire whole body
Property inflammation, in life, we should be careful in one's diet, and avoid taking in excessive trans-fatty acid.
Further, the oil tea mixture is according to mass ratio with dodecyl dimethyl ethyl phosphonium bromide ammonium by oil tea
(2-3)：10 form.
Further, in the making step (5) of the tea cake, the mass ratio of major ingredient and ingredient is 5：(0.8-1).
Further, the temperature in the oven be 150-210 DEG C, baking time 20-30min, tea oil with master
When material mixing baking, it is being higher than 210 DEG C, raw a large amount of trans-fatty acid, this hair is easy when baking time is 30min, in cake
Bright on the one hand to prevent the generation of acrylamide harmful substance without addition sucrose, on the other hand lacking sugar reduces the several of obesity
Rate is relatively beneficial to health, and roasting, fried, steaming is indispensable link in cake manufacturing process, however acrylamide nuisance
Matter is often generated in these links, and especially after addition sucrose, the production quantity of acrylamide increases with the content of sucrose.
Further, deacidification is that serine stretch protein is added in wax gourd mud in the making step (5) of the tea cake
Enzyme hydrolyzes 15-23h at 8-14 DEG C of temperature, serine protease react with wax gourd mud, can not only general when hydrolysis
Thoroughly removing, enzyme hydrolysis can also generate glutathione, further increase the content of nutriment in cake acid in wax gourd mud,
The edible value of cake is improved, in addition, hydroxymalonic acid rich content in wax gourd, can be effectively prevented fat accumulation.
Further, wax gourd mud and serine protease mass ratio are 10 in the deacidification：0.4.
In conclusion the beneficial effects of the present invention are：
The first, the cake has the characteristics that few oily, few sugared, full of nutrition, suitable for people of all ages, gets fat without worrying；Second, cake
Point dries without tradition, is fried, steaming the harmful substances such as trans-fatty acid, acrylamide that method generates, will not induce cardiovascular disease,
Diabetes, senile dementia；It is eaten after third, cake refrigeration, cake is dipped into wax gourd mud when edible, taste is more preferable, and refrigerates
The wax gourd mud and cake crossed are more suitable for summer and relieve summer heat, and satisfy one's hunger, overcome difficulties；4th oil tea have lower freezing point, at 0 DEG C also
It is able to maintain liquid condition, without worrying that cake refrigeration is hardened, mouthfeel is influenced and eats；Importantly, tea oil is compared to other
Plant have the characteristics that have it is not oxidizable, do not have to worry cake it is apt to deteriorate, mouldy；5th, the cake does not add any anti-corrosion
Agent, naturally, health.6th, institute is bred far below mould by the moisture control in major ingredient 25-30% by leaching hair processing
Quality guarantee period of pastry is extended 3-5 days by the condition needed.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has peanut oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have peanut oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into wooden barrel
It after the inside cooks, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea powder with
Mung bean flour, which is dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, soak
Hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion stevia rebaudianum
The infusion of wax gourd fourth is added in leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, after deacidification,
It obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding, is put into oven for baking, cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately packs；
Embodiment 2
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has maize germ
Oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have maize germ oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into
It after cooking inside wooden barrel, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea
Powder and mung bean flour, which are dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate lower at powder
When, leaching hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion
The infusion of wax gourd fourth is added in stevia rebaudian leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, by deacidification it
Afterwards, it obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding is closed, is put into oven for baking, it is cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately pack；
Embodiment 3
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has castor oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have castor oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into wooden barrel
It after the inside cooks, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea powder with
Mung bean flour, which is dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, soak
Hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion stevia rebaudianum
The infusion of wax gourd fourth is added in leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, after deacidification,
It obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding, is put into oven for baking, cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately packs；
Embodiment 4
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has soybean oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have soybean oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into wooden barrel
It after the inside cooks, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea powder with
Mung bean flour, which is dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, soak
Hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion stevia rebaudianum
The infusion of wax gourd fourth is added in leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, after deacidification,
It obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding, is put into oven for baking, cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately packs；
Embodiment 5
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has sunflower oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have sunflower oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into wooden barrel
It after the inside cooks, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea powder with
Mung bean flour, which is dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, soak
Hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion stevia rebaudianum
The infusion of wax gourd fourth is added in leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, after deacidification,
It obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding, is put into oven for baking, cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately packs；
Embodiment 6
Material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has sesame oil；
Production method：(1), the preparation of material：Major ingredient has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, grass
Certain kind of berries sauce, auxiliary material have sesame oil；(2), the material processing of mung bean：Fresh mung bean is chosen, after decortication processing, is put into wooden barrel
It after the inside cooks, pulverizes, be sieved, stir-frying, cooling down mung bean flour can be obtained；(3), the material processing of major ingredient：By oil tea powder with
Mung bean flour, which is dispersed in respectively on disinfection cloth, carries out leaching hair processing, when hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, soak
Hair preferably, then mung bean flour and oil tea powder is uniformly mixed, and obtains major ingredient；(4), the processing of batch materials：Add water, infusion stevia rebaudianum
The infusion of wax gourd fourth is added in leaf, filtering, to wax gourd it is well-done after, it is cooling that brown sugar and strawberry jam is added, after deacidification,
It obtains wax gourd mud and is put into refrigerating chamber to refrigerate；(5), the production of oil tea cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mix
Compression moulding, is put into oven for baking, cooling, simultaneously take out the strawberry jam mixture in refrigerating chamber, separately packs；
Test 1
Different vegetable oil is added according to embodiment 1-6, cake is made, be placed under identical environment and refrigerate, until mouldy change
Matter, and the time that cake goes bad is recorded in table 1, the cake for finally taking part to go mouldy, the amount of bacteria detected in cake is recorded in
Table 1；
Table 1
Claims (7)
1. the production method for growing tea cake, which is characterized in that the described method comprises the following steps：(1), the preparation of material：It is main
Material has oil tea powder, mung bean, and ingredient has wax gourd fourth, stevia rebaudian leaf, brown sugar, strawberry jam, and auxiliary material has tea oil；(2), at the material of mung bean
Reason：Fresh mung bean is chosen, after decortication processing, is put into after being cooked inside wooden barrel, pulverizes, is sieved, stir-fries, cools down i.e.
Mung bean flour can be obtained；(3), the material processing of major ingredient：Oil tea powder and mung bean flour are dispersed in respectively on disinfection cloth and carry out leaching hair processing,
When hand pinch mixed-powder can granulating, and dissipate it is lower at powder when, leaching hair is preferable, then mung bean flour and oil tea powder are uniformly mixed,
Obtain major ingredient；(4), the processing of batch materials：Add water, the infusion of wax gourd fourth is added in infusion stevia rebaudian leaf, filtering, to wax gourd it is well-done it
Afterwards, cooling that brown sugar and strawberry jam is added, after deacidification, obtain wax gourd mud and be put into refrigerating chamber to refrigerate；(5), oil tea
The production of cake：By Jing Guo above-mentioned processing major ingredient and auxiliary material mixing compression moulding, be put into oven for baking, cooling, general simultaneously
Strawberry jam mixture in refrigerating chamber takes out, and separately packs.
2. the production method of tea cake as described in claim 1, which is characterized in that the refining process of the tea oil is, by first
The cathode chamber in electrolytic cell is added in acid, and tea oil mixture is added to anode chamber, and catalyst is added, and starts mechanical agitator and water
Heater switch is bathed, is powered on, is centrifuged, oil tea can be obtained in filtering.
3. the production method of tea cake as described in claim 1, which is characterized in that the tea oil mixture is by oil tea and 12
Alkyl dimethyl ethyl ammonium bromide is (2-3) according to mass ratio：10 form.
4. the production method of tea cake as described in claim 1, which is characterized in that in the making step (5) of the tea cake,
Major ingredient and the mass ratio of ingredient are 5：(0.8-1).
5. the production method of tea cake as described in claim 1, which is characterized in that the temperature in the oven is 150-
210 DEG C, baking time 20-30min.
6. the production method of tea cake as described in claim 1, which is characterized in that in the making step (5) of the tea cake
Deacidification is that serine protease is added in wax gourd mud, at 8-14 DEG C of temperature, hydrolyzes 15-23h.
7. the production method of tea cake as described in claim 1, which is characterized in that wax gourd mud and silk ammonia in the deacidification
Pepsin mass ratio is 10：0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810826800.7A CN108812756A (en) | 2018-07-25 | 2018-07-25 | One production method for growing tea cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810826800.7A CN108812756A (en) | 2018-07-25 | 2018-07-25 | One production method for growing tea cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812756A true CN108812756A (en) | 2018-11-16 |
Family
ID=64139686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810826800.7A Pending CN108812756A (en) | 2018-07-25 | 2018-07-25 | One production method for growing tea cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812756A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357791A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of weight-losing meal-replacing cake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222772A (en) * | 2014-09-09 | 2014-12-24 | 望谟县民族特色食品板陈糕点厂 | Dry fruit contained sticky rice cake and preparation method thereof |
| CN105901601A (en) * | 2016-04-25 | 2016-08-31 | 合肥独享食品有限公司 | Feature-beautifying intelligence-benefitting strawberry jam |
| CN105901068A (en) * | 2016-05-10 | 2016-08-31 | 黄树娟 | Pumpkin seed green bean cake capable of reducing blood glucose and quenching thirst and preparation method thereof |
| CN106720473A (en) * | 2017-01-04 | 2017-05-31 | 盈江林立油茶有限责任公司 | A kind of cake of antibacterial preservation antioxidation oil tea oil |
| CN107373310A (en) * | 2017-06-30 | 2017-11-24 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of sorosis cake |
| CN107536013A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd strawberry jam |
-
2018
- 2018-07-25 CN CN201810826800.7A patent/CN108812756A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222772A (en) * | 2014-09-09 | 2014-12-24 | 望谟县民族特色食品板陈糕点厂 | Dry fruit contained sticky rice cake and preparation method thereof |
| CN105901601A (en) * | 2016-04-25 | 2016-08-31 | 合肥独享食品有限公司 | Feature-beautifying intelligence-benefitting strawberry jam |
| CN105901068A (en) * | 2016-05-10 | 2016-08-31 | 黄树娟 | Pumpkin seed green bean cake capable of reducing blood glucose and quenching thirst and preparation method thereof |
| CN106720473A (en) * | 2017-01-04 | 2017-05-31 | 盈江林立油茶有限责任公司 | A kind of cake of antibacterial preservation antioxidation oil tea oil |
| CN107373310A (en) * | 2017-06-30 | 2017-11-24 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of sorosis cake |
| CN107536013A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd strawberry jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357791A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of weight-losing meal-replacing cake |
| CN111357791B (en) * | 2020-03-24 | 2022-03-29 | 安徽省小岗盼盼食品有限公司 | Preparation method of weight-losing meal-replacing cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461965A (en) | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof | |
| CN103584193A (en) | Spiced in-shell peanuts and preparation method thereof | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN104560492A (en) | Black glutinous rice wine and production method thereof | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| CN103689619A (en) | Preparation method of steamed pork with rice flour | |
| CN108812756A (en) | One production method for growing tea cake | |
| CN107484840A (en) | A kind of low cholesterol butter and preparation method thereof | |
| CN102125263A (en) | Plant-combined health soup | |
| CN103820263A (en) | Wheat germ rice wine and preparation method thereof | |
| CN103783166A (en) | High-calcium bean sprout flour and production process thereof | |
| CN104928101A (en) | Corn wine and production method thereof | |
| CN105341088A (en) | Dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and preparation method thereof | |
| CN1305736A (en) | Process for preparing calcium-supplementing dried yak marrow noodles | |
| CN105029189A (en) | Coarse millet instant porridge and preparation method thereof | |
| KR20050097464A (en) | Fermented soybean beverage and manufacturing method thereof | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN109619534A (en) | A kind of natto thick chilli sauce and preparation method thereof | |
| CN105341093A (en) | Heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and preparation method thereof | |
| CN105432722A (en) | Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof | |
| KR100625066B1 (en) | Hot pepper taste using sunflower and manufacturing method thereof | |
| KR20040106941A (en) | Recipe for loach soybean paste | |
| CN104431819A (en) | Sour broad bean sauce and preparation method thereof | |
| KR102488360B1 (en) | Manufacturing method of dried sweet persimmon food | |
| KR102330370B1 (en) | A Preparation Method of Rice-cookie Using Spawn of a Pollack |
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: 20181116 |
|
| RJ01 | Rejection of invention patent application after publication |