CN102106361B - Bean dregs biscuit and preparation method thereof - Google Patents
Bean dregs biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN102106361B CN102106361B CN 201110028280 CN201110028280A CN102106361B CN 102106361 B CN102106361 B CN 102106361B CN 201110028280 CN201110028280 CN 201110028280 CN 201110028280 A CN201110028280 A CN 201110028280A CN 102106361 B CN102106361 B CN 102106361B
- Authority
- CN
- China
- Prior art keywords
- biscuit
- fermentation
- bean dregs
- soybean residue
- water
- 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.)
- Expired - Fee Related
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 24
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims description 35
- 235000010469 Glycine max Nutrition 0.000 claims description 35
- 239000002893 slag Substances 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 9
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 5
- 150000002515 isoflavone derivatives Chemical class 0.000 description 5
- 235000008696 isoflavones Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 102000005525 fibrillarin Human genes 0.000 description 2
- 108020002231 fibrillarin Proteins 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 101710081722 Antitrypsin Proteins 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000001475 anti-trypsic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- FDZZZRQASAIRJF-UHFFFAOYSA-M malachite green Chemical compound [Cl-].C1=CC(N(C)C)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](C)C)C=C1 FDZZZRQASAIRJF-UHFFFAOYSA-M 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses bean dregs biscuit and a preparation method thereof. The bean dregs biscuit is prepared from the following substances in percentage by weight: 37.3-41.8% of soybean curd residue powder, 32.2-37.3% of wheat flour, 14.5-14.9% of edible vegetable oil, 0.25-0.40% of yeast, edible salt and water. The invention also discloses a preparation method of the bean dregs biscuit, which comprises the following steps: mixing the soybean curd residue powder, the wheat flour, the water and the edible salt and stirring; dissolving the yeast with water in the mixed material and stirring, and fermenting at the temperature of 28 DEG C and humidity of about 70-80%; stirring the material obtained after the first fermentation and the edible vegetable oil, and performing second fermentation at the temperature of 28 DEG C and humidity of about 70-80%; and after the second fermentation, forming and baking to obtain the bean dregs biscuit. According to the invention, the problems of the mixing ratio and affinity of the soybean curd residue, the beany flavor and the like are solved, and the bean dregs biscuit which is rich in high dietary fiber and nutrient, healthy and delicious is produced.
Description
Technical field
The present invention relates to a kind of bean dreg biscuit and preparation method thereof.
Background technology
Health food on the current market is various in style, a feast for the eyes.Most of with strong points.Though some has the effect of certain reinforcement nutrition, lack to human body and replenish the most basic green nourishing requisite without any side effects, such as the indispensable amino acids of human body, crude fibre class.Dietary fiber is one of seven large nutritional factors of human body, and it all plays an important role to prevention diabetes, cardiovascular and cerebrovascular diseases, disease of digestive tract, intestinal cancer, obesity controlling etc.
Modern nutrient research proves: soybean residue has high nutritive value, is a kind of very potential health food and raw material.Be rich in the multiple nutrients material in the soybean residue, wherein protein 5%, fat 4%, and the trace elements such as cellulose 50～60% and multivitamin and calcium, iron, potassium, and contain and have the isoflavones that just has in the soybean only; Wherein dietary fiber is thought that by the nutritionist the seventh-largest nutrient, dietary fiber food after vitamin, protein, fat, sugar, mineral matter and water will be 21 century to dominate one of food.Clinical experience proves: edible soybean residue has hypoglycemic, reduces cholesterol levels, prevent and treat hypertension, heart disease, intestinal cancer and artery sclerosis and relax bowel, the effects such as toxin expelling, clearing lung-heat prevention of obesity.Along with raising and increasing of " three height " " accurate three height " crowd and the popularizing of healthcare knowledge of living standards of the people, the typical local food of making take soybean residue as main material progressively is subject to scientific worker and numerous person in middle and old age consumer's favor.But soybean residue and wheat flour affinity are low and have beany flavor, have limited the application of soybean residue in health food.
Summary of the invention
The purpose of this invention is to provide a kind of bean dreg biscuit that is rich in crude fibre, amino acid and isoflavones and preparation method thereof, to satisfy " three height " and " accurate three height " crowd and the elderly's nutritional need.
Bean dreg biscuit provided by the present invention, made by the material of following weight percentage:
Bean curd ground-slag: 37.3～41.8%;
Wheat flour: 32.2～37.3%;
Edible vegetable oil: 14.5～14.9%;
Yeast: 0.25～0.40%;
Edible salt: an amount of;
Water: an amount of;
Wherein said bean curd ground-slag is that soybean residue is milled to after toasting drying Powdered.
Bean dreg biscuit of the present invention, it is most preferably filled a prescription and is: the material by following percentage by weight is made:
Bean curd ground-slag: 40.0%;
Wheat flour: 35.0%;
Edible vegetable oil: 14.6%;
Yeast: 2.5%;
Edible salt: 0.32%;
Water: surplus.
Above-mentioned bean curd ground-slag preferably toasts soybean residue 5～7 hours at 80～120 ℃, then dried soybean residue is milled to the powder that granular size is 0.5～1mm.When soybean residue was bean curd processed, remaining dregs were byproducts of Tofu processing behind the elimination juice, contain more rich nutriment, and its crude protein content can reach 25%-30%, but contained antitrypsin, understood absorbing of impede protein matter.It can be utilized by yeast well by fermentation, utilize the metabolism of microorganism that the nutriment in the soybean residue is converted into digestible soybean fibrillarin, and soybean residue and flour, plant wet goods material are merged better, greatly weaken its beany flavor, make the taste of the biscuit product that obtains not have peculiar smell, accord with the demands of the market.Be rich in simultaneously dietary fiber, soybean protein and isoflavones, nutritious, be good middle-aged and old foods.
The preparation method of above-mentioned bean dreg biscuit comprises the steps: bean curd ground-slag, wheat flour, water and edible salt are mixed, and stirs with the above-mentioned material that mixes after the yeast water is dissolved, and ferments in 28 ℃ of humidity 70～80% of temperature; Material and the edible vegetable oil that takes out after the fermentation for the first time stirs, then carries out the fermentation second time in 28 ℃ of humidity of temperature 70～80%, and the aftershaping baking of fermenting for the second time obtains bean dreg biscuit.
The present invention adds in the wheat flour of making biscuit, food plant wet goods raw material through grinding, toast dry fresh soybean residue, by scientific formula and fermentation technique soybean residue is converted into soybean protein, the problems such as the affinity problem of wheat flour and soybean residue when excessive and beany flavor be larger are mixed in solution, produce the bean dreg biscuit that is rich in high dietary-fiber and nutrient health delicious food.The present invention produces the bean dreg biscuit that obtains is rich in crude fibre, soybean protein, isoflavones, and mouthfeel is crisp soft, and is good in color, smell and taste.
The specific embodiment
Embodiment 1
Soybean residue 80 ℃ of bakings 7 hours, then is milled to powder with dried soybean residue, and the granular size of soybean residue powder is 1mm.
Wheat flour, 6.4% (quality percentage composition) water, 0.8% (quality percentage composition) edible salt of getting the soybean residue powder, 32.2% (quality percentage composition) of 41.8% (quality percentage composition) fully mixes, with 1.6% water 0.32% (quality percentage composition) yeast is thoroughly dissolved to pour in the above-mentioned material that mixes in container and fully stir, evenly change over to and be placed on 28 ℃ of humidity of temperature, 70% constant fermenting cellar in the round and carry out fermentation in 6～8 hours.
Taking out for the first time material after the fermentation puts into mixer adding 14.5% edible vegetable oil and fully stirs and reach each material and can fully be bonded together, hold agglomerating getting final product, then carry out the fermentation second time at 28 ℃ of humidity of temperature, 75% constant fermenting cellar, 2～4 hours aftershapings that ferment enter the roasting bean dreg biscuit that obtains of bake oven.
Embodiment 2
Soybean residue 100 ℃ of bakings 6 hours, then is milled to powder with dried soybean residue, and the granular size of soybean residue powder is 0.7mm.
Wheat flour, 7% (quality percentage composition) water, 0.8% (quality percentage composition) edible salt of the soybean residue powder, 35% of 40% (quality percentage composition) (quality percentage composition) fully mixes, with 1.6% water 0.38% (quality percentage composition) yeast is thoroughly dissolved to pour in the above-mentioned material that mixes in container and fully stir, evenly change over to and be placed on 28 ℃ of humidity of temperature, 75% constant fermenting cellar in the round and carry out fermentation in 6～8 hours.
Taking out for the first time material after the fermentation puts into mixer adding 14.6% edible vegetable oil and fully stirs to reach can spread after dough all becomes fine granularity forever to hold and scatter, then carry out the fermentation second time at 28 ℃ of humidity of temperature, 75% constant fermenting cellar, 2～4 hours aftershapings that ferment enter the roasting bean dreg biscuit that obtains of bake oven.
Embodiment 3
Soybean residue 120 ℃ of bakings 5 hours, then is milled to powder with dried soybean residue, and the granular size of soybean residue powder is 0.5mm.
Wheat flour, 7.5% (quality percentage composition) water, 0.8% (quality percentage composition) edible salt of the soybean residue powder, 37.3% of 37.3% (quality percentage composition) (quality percentage composition) fully mixes, with 1.6% water 0.28% (quality percentage composition) yeast is thoroughly dissolved to pour in the above-mentioned material that mixes in container and fully stir, evenly change over to and be placed on 28 ℃ of humidity of temperature, 80% constant fermenting cellar in the round and carry out fermentation in 6～8 hours.
Taking out for the first time material after the fermentation puts into mixer adding 14.9% edible vegetable oil and fully stirs and reach original color and dough that can't see flour and just form, then carry out the fermentation second time at 28 ℃ of humidity of temperature, 80% constant fermenting cellar, 2～4 hours aftershapings that ferment enter the roasting bean dreg biscuit that obtains of bake oven.
The bean dreg biscuit all technical that above-described embodiment obtains is as shown in the table:
Table 1
Bean dreg biscuit provided by the invention is rich in dietary fiber and amino acid nutrient, adopt fresh soybean residue to be equipped with wheat flour by grinding, toast the dry scientific formula that uses, the food plant wet goods accomplishes that adequate nutrition matches, by the zymotechnique technology soybean residue is converted into soybean fibrillarin, solve the problem that soybean residue infiltrates when high and wheat flour affinity is poor, produce the high diet fiber health-care food of nutrition, health, fragrance, delicious food, these product color, smell, taste and shape all good, mouthfeel is crisp, free from beany flavor, 6 months lower shelf-lifves of normal temperature.This product not only contains the amino acid of a certain amount of protein, vitamin and needed by human, and contains abundant dietary fiber and isoflavones, and cardiovascular and cerebrovascular diseases, disease of digestive tract, diabetes and obesity etc. are all had preferably prevention effect.
Above embodiment is described preferred embodiment of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (1)
1. the preparation method of a bean dreg biscuit, it is characterized in that: comprise the steps: the bean curd ground-slag of percentage by weight 37.3～41.8%, 32.2～37.3% wheat flour, suitable quantity of water and proper amount of edible salt are mixed, stir with the above-mentioned material that mixes after yeast water with 0.25～0.40% dissolves, ferment in 28 ℃ of humidity 70～80% of temperature; The material that takes out after the fermentation for the first time stirs with 14.5～14.9% edible vegetable oil, then carries out fermentation second time in 28 ℃ of humidity of temperature 70～80%, and the aftershaping that ferments the second time toasts and obtains bean dreg biscuit;
Wherein said bean curd ground-slag is that soybean residue was toasted 5～7 hours at 80～120 ℃, then dried soybean residue is milled to the powder that granular size is 0.5～1mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110028280 CN102106361B (en) | 2011-01-26 | 2011-01-26 | Bean dregs biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110028280 CN102106361B (en) | 2011-01-26 | 2011-01-26 | Bean dregs biscuit and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102106361A CN102106361A (en) | 2011-06-29 |
| CN102106361B true CN102106361B (en) | 2013-04-03 |
Family
ID=44170738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110028280 Expired - Fee Related CN102106361B (en) | 2011-01-26 | 2011-01-26 | Bean dregs biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102106361B (en) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN102405950B (en) * | 2011-11-18 | 2013-02-13 | 朱正锋 | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof |
| CN103155967A (en) * | 2011-12-14 | 2013-06-19 | 全龙浩 | Cyperusesculentus biscuit and preparation method thereof |
| CN102823631A (en) * | 2012-09-18 | 2012-12-19 | 安徽平牧食品科技股份有限公司 | Preparation method of bean dreg biscuit |
| CN103250755A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Orange and vegetable puree hangover-alleviating liver protecting biscuit |
| CN103355384A (en) * | 2013-06-17 | 2013-10-23 | 丁邦友 | High fiber biscuit |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
| CN103858973A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Gold Chinese wolfberry cookie and making technology thereof |
| CN104222228A (en) * | 2014-09-20 | 2014-12-24 | 安徽美代食品有限公司 | Cranberry health-care biscuit and processing method thereof |
| CN104982493A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Health preserving biscuit |
| CN105557941B (en) * | 2015-12-30 | 2020-10-16 | 仲恺农业工程学院 | A kind of bean curd residue high-fiber biscuit and preparation method thereof |
| CN105831209A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Method for preparing marinated bean curd, and soybean dreg biscuits as byproduct |
| CN106234537A (en) * | 2016-09-07 | 2016-12-21 | 淮南市农康食品有限公司 | A kind of preparation method of Fructus actinidiae chinensis taste bean dreg biscuit |
| CN106579153A (en) * | 2016-12-21 | 2017-04-26 | 安徽豆宝食品有限公司 | Potato and brown rice fine powder for improving eyesight and removing heat from liver and preparation method of potato and brown rice fine powder |
| CN106616349A (en) * | 2016-12-21 | 2017-05-10 | 安徽豆宝食品有限公司 | Complete-nutrition five-cereal coarse-rice fine powder and preparation method thereof |
| CN106616351A (en) * | 2016-12-21 | 2017-05-10 | 安徽豆宝食品有限公司 | Lipid-reducing and blood-activating coarse-rice fine powder and preparation method thereof |
| CN106578942A (en) * | 2016-12-21 | 2017-04-26 | 安徽豆宝食品有限公司 | Stomach-strengthening digestion-helping millet coarse fine powder and preparation method thereof |
| CN107094834B (en) * | 2017-06-02 | 2020-04-17 | 青岛富润康元健康科技有限公司 | Semi-fermented pulp and pomace biscuit capable of preventing three highs and preparation method thereof |
| CN109892372A (en) * | 2019-03-08 | 2019-06-18 | 滨州中裕食品有限公司 | A kind of leavened pancake manufacture craft to extend the shelf life |
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content and preparation method thereof |
| CN110393201A (en) * | 2019-07-22 | 2019-11-01 | 安徽顶康食品有限公司 | A kind of processing technology of blackberry, blueberry taste breakfast biscuits |
| CN110617675A (en) * | 2019-10-17 | 2019-12-27 | 康芬生物科技(上海)有限公司 | Fresh bean dreg drying treatment device and processing technology |
-
2011
- 2011-01-26 CN CN 201110028280 patent/CN102106361B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 肖少香.三种发酵豆渣产品的研制.《食品科技》.2009,第34卷(第11期),87-90. * |
| 郑平.豆腐渣的开发利用.《农村新技术》.2010,(第10期),19-21. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102106361A (en) | 2011-06-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106361B (en) | Bean dregs biscuit and preparation method thereof | |
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN102028054B (en) | Highland barley instant oil-tea and preparation method thereof | |
| CN101288466A (en) | Stuffed mushroom cake and preparation method thereof | |
| CN107616207A (en) | A kind of black five cereals nutrient biscuit and its processing method | |
| KR101963129B1 (en) | Method for manufacturing bread using stevia extract and bread manufactured by the same | |
| CN105707696A (en) | Coarse cereal nutrition noodles | |
| CN101209066A (en) | Various grains 'saqima' | |
| CN102919908A (en) | Sesame paste containing pumpkin seed kernels | |
| CN105557878A (en) | Method for making cocoa bread | |
| CN103155967A (en) | Cyperusesculentus biscuit and preparation method thereof | |
| CN105230752A (en) | Highland barley maca biscuit and preparation method thereof | |
| CN106472629A (en) | A kind of production method of green grass or young crops juice whole-wheat bread | |
| CN111264626A (en) | Cyperus esculentus modified soybean milk and preparation method thereof | |
| KR101361468B1 (en) | Brown rice bread and manufacturing method thereof | |
| KR20200111533A (en) | Bread and production method thereof | |
| CN103070215B (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| KR100828089B1 (en) | A method of producing a pretzel, containing black rice and bokbunja. | |
| CN107136175A (en) | Multifilament layering cracknel and preparation method thereof | |
| CN103564011A (en) | Production method for rye cocoa toast | |
| CN104904783A (en) | Coarse grain bread and preparation method thereof | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| KR20080087544A (en) | A method of producing a pretzel, containing black rice and bokbunja. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20110629 Assignee: Anhui Flat Livestock Food Science Technology Co.,Ltd. Assignor: Huainan Pingwei Animal Husbandry Co., Ltd. Contract record no.: 2013340000103 Denomination of invention: Bean dregs biscuit and preparation method thereof Granted publication date: 20130403 License type: Exclusive License Record date: 20130711 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| ASS | Succession or assignment of patent right |
Owner name: ANHUI FLAT LIVESTOCK FOOD SCIENCE TECHNOLOGY CO., Free format text: FORMER OWNER: HUAINAN PINGWEI ANIMAL HUSBANDRY CO., LTD. Effective date: 20131220 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20131220 Address after: Panji District Ping Wei Zhen 232089 Anhui city of Huainan Province Patentee after: Anhui Flat Livestock Food Science Technology Co.,Ltd. Address before: 232089 Anhui city of Huainan province Pingyu Panji District Economic Development Zone Patentee before: Huainan Pingwei Animal Husbandry Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130403 Termination date: 20170126 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |