Mung bean and roxburgh rose cake and making method thereof

The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional au...

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Bibliographische Detailangaben

Hauptverfasser:	ZHANG YANJIE, HU ZHIGAO, CAI XIAOYAN, ZHANG YAO, WU JIEYI, TAN XINLE, FAN XUELIN, HUANG LEXUAN, PU XINRUI, ZHENG PING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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