CN101116485A - Bran food fibre -rich alimentary paste and method for making the same - Google Patents
Bran food fibre -rich alimentary paste and method for making the same Download PDFInfo
- Publication number
- CN101116485A CN101116485A CNA2007100259622A CN200710025962A CN101116485A CN 101116485 A CN101116485 A CN 101116485A CN A2007100259622 A CNA2007100259622 A CN A2007100259622A CN 200710025962 A CN200710025962 A CN 200710025962A CN 101116485 A CN101116485 A CN 101116485A
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- bran
- wheat
- wheat bran
- noodles
- 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.)
- Granted
Links
Abstract
A nutritious noodle rich in dietary bran fibers and the production method thereof are provided, which belongs to the food processing technical field. The present invention aims to increase the dietary fiber, selects the wheat bran as the raw material, utilizes the method of mixed enzymes to prepare the wheat bran dietary fibers, which are combined with various vegetable or microorganism polysaccharides including carrageenan, extractive powder of dasheen, xanthan gum, and pectin, to balance the composition of the dietary fibers and accomplish the reasonable ratio between the dissolvable and undissolvable dietary fibers. With the raw material combined with the middle-tendon flour made in out nation, the present invention adopts a reasonable technices on the basis of the traditional production method of noodle to exploit a noodle rich in fibers characterized in good cooking and structural quality, good color, and strong functions. The present invention has the advantages of simple technics, convenient operation, good repeatability, and capability of continuous fabrication.
Description
Technical field
A kind of alimentary paste that is rich in bran dietary fiber and preparation method thereof relates to a kind of dietary fiber nutrient noodles and production technology thereof, belongs to food processing technology field.
Background technology
Dietary fiber can improve human consumption and absorb, strengthen the body discharges function, promote the diet structure balance of human body, hinder human body to some eutrophic too much absorptions, keep function equilibrium, have anticancer, step-down, reducing blood lipid, fat-reducing and prevent effects such as all kinds of calculus, in modern nutriology, be called as " the seventh-largest nutrient ".
" the nineties China eating patterns reform and development outline " issued according to State Council of the People's Republic of China in 1993, " ciril disease " that cause owing to the uneven overnutrition of meals occurs in China, and obesity, hypertension, coronary heart disease, diabetes, colon cancer etc. have become the principal disease of harm China people ' s health.Because dietary fiber has the effect of prevention above " ciril disease ", the DRIs regulation dietary fiber every day intake of NI of China country promulgation in 2000 is 30.2g.In October, 2004, the 4th " Chinese residents nutrition and health status " survey report of departments such as information office of State Council issues shows that a series of diseases relevant with diet nutritional significantly rise: the whole nation has that the blood fat of people more than 1.6 hundred million is unusual, 200,000,000 people are overweight, more than 6,000 ten thousand people's obesities, people more than 1.6 hundred million are suffered from hypertension, more than 2,000 ten thousand people suffer from diabetes etc.According to investigation result, the intake of China resident dietary fiber every day has only about 12g, is 40% of recommended amounts, and the magnitude of recruitment that increases on this basis about 18g is proper.This shows that China resident is faced with the double challenge of nutritional deficiency and nutrient imbalance, dietary fiber has the unique effect that can not be substituted for the nutrition condition of improving China's different sexes, different age people.
Containing the closely dietary fiber of half in the wheat bran, is the good source of processing dietary fiber.Produce dietary fiber with wheat bran, natural health, with low cost, safe, functional strong, therefore, wheat bran is the desirable feedstock of processing dietary fiber.Adopt the wheat-bran dietary fiber of enzyme process preparation, its main component is an insoluble diedairy fiber, and soluble component is less relatively, and functional performance has certain influence for dietary fiber for this.American scholar Richard E.A.Leita and Donald J.Puster suggestion, the dietary fiber composition requirement soluble component wherein of balance will account for more than 10% of total dietary fiber.Therefore Zheng Jianxian proposes this notion of multi-functional conversion of dietary fiber, promptly use new and high technology (physics or chemical method) to change the relative amount of natural dietary fiber part constituent, the present invention has selected several frequently seen soluble dietary fiber carragheen, konjaku powder, xanthans and pectin for use, composite with wheat-bran dietary fiber, strengthened the functional of dietary fiber.
Medical science and nutrition expert point out both at home and abroad: fiber food will be the leading food of 21 century.Chinese patent CN03111974.3A utilizes extruding and puffing technology to handle wheat-bran dietary fiber, has developed high activity wheat-bran dietary fiber biscuit.Chinese patent CN200510088344.3A utilizes whole grain wheat abrasive dust, adds konjaku flour again, has developed whole wheat-konjack dietary fiber bread.But the most of resident of China only with biscuit and bread as non-staple food, the consumption figure of every day is also few, therefore, although contain higher total dietary fiber, because consumption figure is few, still can not satisfy nutritional need.
Noodles are the second-biggest-in-the-world convenience foods that are only second to bread, are the traditional foods of China, Henan especially, Shanxi, the central and north people such as Shandong another big staple food except that steamed bun.It has storage, carry the characteristics with instant.National according to statistics noodles processing accounts for about 40% of wheat flour total amount with wheat flour.But its nutritional labeling has only protein and starch, and the content of functional extremely strong dietary fiber seldom, wheat-bran dietary fiber and soluble dietary fiber are added in the noodles after composite, the high fiber noodles of development functional form, to improving nutritional deficiency and the nutrient imbalance situation that China resident faces, have extremely important reality and far-reaching significance undoubtedly.
Summary of the invention
Main purpose of the present invention is according to the demand of China resident to foods with high dietary fiber, by add the dietary fiber composition in common noodles, provides a kind of nutritious dietary fiber noodles, makes traditional Flour product that people like nutrient laden more.
It is simple that another object of the present invention provides a kind of technology, and continuity is good, and is workable, is applicable to the method for the practical high fiber noodles of production that require of China Flour product industry noodles manufacturing enterprise.
Another order of the present invention is to use modern high technology wheat-bran dietary fiber is carried out Enzymatic Extraction and multi-functional conversion, and the wheat bran resource that deep development China is wide creates conditions for realizing its increase in value.
Technical scheme of the present invention:
A kind of alimentary paste that is rich in bran dietary fiber, by wheat-bran dietary fiber, soluble dietary fiber, Plain flour, salt is formed, and the prescription of noodles is Plain flour 100kg, wheat-bran dietary fiber 6kg, soluble dietary fiber 0.875-1.375kg, salt 0.1-0.15kg, water 34-37kg.
Be rich in the preparation method of the alimentary paste of bran dietary fiber, comprise the preparation of wheat-bran dietary fiber, the multi-functional conversion of wheat-bran dietary fiber, the production technology of noodles etc.
The preparation technology of wheat-bran dietary fiber: (1) will soak 15-30min in the wheat bran raw material disperse water, and partial starch and protein are removed in the clear water washing, and it is standby to collect pure wet wheat bran.(2) to add water to the weight ratio of wheat bran and water be 1 to wet wheat bran: 7-1: 10, transfer pH to 5.0-6.0 with citric acid, and 45-60 ℃ is stirred 2-4h decomposition phytic acid.Wheat bran behind the decomposition phytic acid washes with water to neutrality, and 40-60 ℃ of dry 8-12h pulverized 20 mesh sieves.(3) get a certain amount of 20 purpose wheat bran, add the water of 8-12 times of wheat bran butt weight, adjusting pH is 6.5-8.0, add AMS (2500-3500U/100g wheat bran) and alkali protease (3-4.5AU/100g wheat bran) simultaneously, 60-70 ℃ of hydrolysis 2-4h, the 95-100 ℃ of enzyme 5-10min that goes out, washing is also collected wet wheat bran.(4) wet wheat bran adds the H of the 3%-7% (W/W) of 6-9 times of wheat bran dry weight
2O
2, room temperature decolouring 1.5-3.5h.40-60 ℃ of dry 8-12h pulverized the 80-120 mesh sieve.
The multi-functional conversion of wheat-bran dietary fiber:, obtain the suitable composite dietary fiber of insoluble diedairy fiber and soluble dietary fiber ratio with 6 parts of above-mentioned wheat-bran dietary fiber powder and soluble dietary fiber mixings in meal mixer such as 0.875-1.375 part carragheen, konjaku powder, xanthans or pectin.
Noodle production technology: (1) with flour and dietary fiber machinery mixing, adds water and face and surface temperature 25-30 ℃ by prescription.(2) dough is put into climatic chamber 20-30 ℃ of slaking 15-30min.(3) dough after the slaking rolls into smooth dough sheet repeatedly on oodle maker.(3) dough sheet is put into climatic chamber 20-30 ℃ of slaking 10-20min.(4) dough sheet after the slaking is calendered to certain thickness, is cut into the noodles of certain width by knife.(5) the wetted surface bar is placed 30 ℃ of dry 24-36h of drying box, be cut into certain-length, packing promptly gets dried noodles.General dough sheet thickness is 1mm, is cut into the wide noodles of 2mm that are, is truncated into 22cm after the wetted surface bar drying, pack dried noodles.
Beneficial effect of the present invention: the present invention is a purpose to increase dietary fiber, selecting wheat bran for use is raw material, utilize mixed enzyme method to prepare wheat-bran dietary fiber, and it is plants such as wheat-bran dietary fiber and carragheen, konjaku powder, xanthans, pectin or microbial polysaccharide is composite, the composition of balanced diet fiber makes solubility and insoluble diedairy fiber reach comparatively rational proportion.It is as production of noodles batching, composite with homemade Plain flour, on traditional noodle production basis, adopt rational technology, it is best in quality to have developed boil quality and matter structure, and color is better, functional strong high fiber noodles.It is simple that this method has technology, easy to operate, and good reproducibility such as can be continuously produced at advantage.
The specific embodiment
Embodiment 1: the preparation method of wheat-bran dietary fiber
The 1kg wheat bran is distributed to immersion 15min in the 7kg water (this water can be the slurry after enzymolysis and the decolouring), the tripod pendulum type batch centrifugal centrifugal dehydration, with 30kg water (this water can be the slurry after enzymolysis and the decolouring) washing, remove partial starch and protein, collect pure wet wheat bran, the ratio that benefit adds water to wheat bran and water is 1: 10, transfers pH to 5.5 with the citric acid of 1mol/L, and 55 ℃ are stirred 4h and decompose phytic acid.Wheat bran behind the decomposition phytic acid is washed to neutrality, 50 ℃ of dry 8h.Collect dried wheat bran, pulverized 20 mesh sieves.The wheat bran 1kg (butt) of above-mentioned processing learns from else's experience, add 10kg water, NaOH adjusting pH with 1mol/L is 7.0, warm AMS (3440U/100g wheat bran) and alkali protease (Alcalase2.4L, 4.32AU/100g wheat bran) in adding simultaneously, 68 ℃ of hydrolysis 2.5h, 100 ℃ of enzyme 5min that go out, the tripod pendulum type batch centrifugal centrifugal dehydration, and use 10kg water washing, wet wheat bran to add (g/g) H of a certain amount of 30%
2O
2, add a certain amount of water again, make H
2O
2Concentration be 5% (W/W), and this concentration H
2O
2The amount of solution is 9 times of solid content, and 25 ℃ are stirred 3.5h decolouring, centrifugal dehydration, 10kg water washing.50 ℃ of dry 8h of wet slag pulverized 80 mesh sieves.
Embodiment 2: wheat bran carragheen composite dietary noodles and preparation method
Getting fresh wheat bran such as embodiment 1 described method, to be processed into wheat-bran dietary fiber standby.Flour 1kg, wheat-bran dietary fiber 0.06kg, elaboration carragheen 0.00875kg mixing in meal mixer, place small-sized dough mixing machine, add the salt solution 0.36kg that contains 1g salt, with face 5min, dough is 25 ℃ of slaking 15min in climatic chamber, use the oodle maker compressing tablet, and formative tissue is fine and closely woven, adhesion mutually, thickness is even, smooth smooth wearing, to wear 25 ℃ of slaking 10min in climatic chamber, continuing compressing tablet to thickness is 1mm, is cut into the noodles about the wide 2mm of being, the wetted surface bar is placed 30 ℃ of dry 24h of drying box, it is long to be cut into 22cm, and plastic bag packaging promptly gets dried noodles.
Embodiment 3: wheat bran konjaku powder composite dietary noodles and preparation method
Getting fresh wheat bran such as embodiment 1 described method, to be processed into wheat-bran dietary fiber standby.Flour 1kg, wheat-bran dietary fiber 0.06kg, konjaku powder 0.01375kg mixing in meal mixer, place small-sized dough mixing machine, add the salt solution 0.365kg that contains 1.2g salt, with face 5min, dough is 25 ℃ of slaking 15min in climatic chamber, use the oodle maker compressing tablet, and formative tissue is fine and closely woven, adhesion mutually, thickness is even, smooth smooth wearing, to wear 25 ℃ of slaking 10min in climatic chamber, continuing compressing tablet to thickness is 1mm, is cut into the noodles about the wide 2mm of being, the wetted surface bar is placed 30 ℃ of dry 24h of drying box, it is long to be cut into 22cm, and plastic bag packaging promptly gets dried noodles.
Embodiment 4: wheat bran xanthans composite dietary noodles and preparation method
Getting fresh wheat bran such as embodiment 1 described method, to be processed into wheat-bran dietary fiber standby.Flour 1kg, wheat-bran dietary fiber 0.06kg, xanthans 0.00875kg mixing in meal mixer, place small-sized dough mixing machine, add behind the salt solution 0.36kg contain 1.3g salt at small-sized dough mixing machine neutral plane 5min, dough is 30 ℃ of slaking 15min in climatic chamber, use the oodle maker compressing tablet, formative tissue is fine and closely woven, adhesion mutually, thickness is even, smooth smooth wearing will be worn 25 ℃ of slaking 15min in climatic chamber, and continuing compressing tablet to thickness is 1mm, be cut into the wide noodles about 2mm that are, the wetted surface bar is placed 30 ℃ of dry 24h of drying box, be cut into 22cm length, plastic bag packaging promptly gets dried noodles.
Embodiment 5: wheat bran pectin composite dietary noodles and preparation method
Getting fresh wheat bran such as embodiment 1 described method, to be processed into wheat-bran dietary fiber standby.Flour 1kg, wheat-bran dietary fiber 0.06kg, pectin 0.00875kg mixing in meal mixer, behind the salt solution 0.36kg that places small-sized dough mixing machine to add to contain 1.5g salt at small-sized dough mixing machine neutral plane 5min, dough is 25 ℃ of slaking 15min in climatic chamber, use the oodle maker compressing tablet, formative tissue is fine and closely woven, adhesion mutually, thickness is even, smooth smooth wearing, to wear 25 ℃ of slaking 10min in climatic chamber, continuing compressing tablet to thickness is 1mm, is cut into the noodles about the wide 2mm of being, the wetted surface bar is placed 30 ℃ of dry 24h of drying box, it is long to be cut into 22cm, and plastic bag packaging promptly gets dried noodles.
Claims (4)
1. alimentary paste that is rich in bran dietary fiber, it is characterized in that by wheat-bran dietary fiber, soluble dietary fiber, Plain flour, salt is formed, and the prescription of noodles is Plain flour 100kg, wheat-bran dietary fiber 6kg, soluble dietary fiber 0.875-1.375kg, salt 0.1-0.15kg, water 34-37kg.
2. the described preparation method that is rich in the alimentary paste of bran dietary fiber of claim 1 is characterized in that the preparation of wheat-bran dietary fiber, the multi-functional conversion of wheat-bran dietary fiber, the production technology of noodles;
The preparation of wheat-bran dietary fiber: (1) will soak 15-30min in the wheat bran raw material disperse water, and partial starch and protein are removed in the clear water washing, and it is standby to collect pure wet wheat bran; (2) to add water to the weight ratio of wheat bran and water be 1 to wet wheat bran: 7-1: 10, transfer pH to 5.0-6.0 with citric acid, and 45-60 ℃ is stirred 2-4h and decomposes phytic acid, and the wheat bran behind the decomposition phytic acid washes with water to neutrality, and 40-60 ℃ of dry 8-12h pulverized 20 mesh sieves; (3) get a certain amount of 20 purpose wheat bran, add the water of 8-12 times of wheat bran butt weight, regulate pH to 6.5-8.0, add AMS and alkali protease simultaneously, the addition of AMS is a 2500-3500U/100g wheat bran, and the addition of alkali protease is a 3-4.5AU/100g wheat bran, 60-70 ℃ of hydrolysis 2-4h, the 95-100 ℃ of enzyme 5-10min that goes out, washing is also collected wet wheat bran; (4) wet wheat bran adds the H of 6-9 times of wheat bran dry weight
2O
2, H
2O
2Mass concentration 3%-7%, room temperature decolouring 1.5-3.5h, 40-60 ℃ of dry 8-12h pulverized the 80-120 mesh sieve;
The multi-functional conversion of wheat-bran dietary fiber: the mixing in meal mixer with 6 parts of above-mentioned wheat-bran dietary fiber powder and 0.875-1.375 part soluble dietary fiber obtains the composite dietary fiber of insoluble diedairy fiber and soluble dietary fiber;
Noodle production technology: (1) with flour and dietary fiber machinery mixing, adds water and face and surface temperature 25-30 ℃ by prescription; (2) dough is put into climatic chamber 20-30 ℃ of slaking 15-30min; (3) dough after the slaking rolls into smooth dough sheet repeatedly on oodle maker; (3) dough sheet is put into climatic chamber 20-30 ℃ of slaking 10-20min; (4) dough sheet after the slaking is calendered to certain thickness, is cut into the noodles of certain width by knife; (5) the wetted surface bar is placed 30 ℃ of dry 24-36h of drying box, be cut into certain-length, packing promptly gets dried noodles.
3. the preparation method that is rich in the alimentary paste of bran dietary fiber according to claim 2 is characterized in that dough sheet thickness is 1mm, is cut into the wide noodles of 2mm that are, is truncated into 22cm after the wetted surface bar drying, pack dried noodles.
4. the preparation method that is rich in the alimentary paste of bran dietary fiber according to claim 2 is characterized in that used soluble dietary fiber is selected from carragheen, konjaku flour, xanthans or pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710025962A CN100584213C (en) | 2007-08-10 | 2007-08-10 | Bran food fiber -rich alimentary paste and method for making the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710025962A CN100584213C (en) | 2007-08-10 | 2007-08-10 | Bran food fiber -rich alimentary paste and method for making the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101116485A true CN101116485A (en) | 2008-02-06 |
| CN100584213C CN100584213C (en) | 2010-01-27 |
Family
ID=39052876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710025962A Expired - Fee Related CN100584213C (en) | 2007-08-10 | 2007-08-10 | Bran food fiber -rich alimentary paste and method for making the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100584213C (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN102366053A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Whole-wheat nutritional noodles |
| CN102754769A (en) * | 2012-07-16 | 2012-10-31 | 杨茹芹 | Natural noodle |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN103598527A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Processing method of high-fiber health-care noodle |
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
| CN104642925A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Wheat dietary fiber tomato raw pulp fine dried noodles |
| CN104872530A (en) * | 2015-03-20 | 2015-09-02 | 武汉轻工大学 | Lotus seedpod dietary fiber vermicelli and preparation method thereof |
| CN104905126A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Nutrition health noodle rich in bran dietary fibers |
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN105876332A (en) * | 2014-12-12 | 2016-08-24 | 邯郸市锐马面业有限公司 | Extraction of wheat bran dietary fibers and production of high-fiber flour |
| CN106509627A (en) * | 2016-10-13 | 2017-03-22 | 张家界天湘薯业有限公司 | Efficient utilization method of sweet potato residue |
| CN106942582A (en) * | 2017-03-16 | 2017-07-14 | 蚌埠学院 | A kind of wheat bran fast food powder and preparation method thereof |
| CN107173682A (en) * | 2017-07-03 | 2017-09-19 | 安徽双鹿面粉有限公司 | A kind of high microsteping flour and preparation method thereof |
| CN107279718A (en) * | 2017-05-27 | 2017-10-24 | 许昌学院 | A kind of sweet potato dietary fiber vermicelli and preparation method thereof |
| CN108323687A (en) * | 2018-01-30 | 2018-07-27 | 张可池 | A kind of potato nutritional face and preparation method thereof rich in lotus leaf dietary fiber |
| CN109549096A (en) * | 2018-12-20 | 2019-04-02 | 上海应用技术大学 | A kind of high microsteping energy slow-release confused flour beetle noodles and preparation method thereof |
| CN110786448A (en) * | 2019-11-14 | 2020-02-14 | 合肥工业大学 | Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof |
| CN111184225A (en) * | 2020-02-25 | 2020-05-22 | 桂林古膳食品科技有限公司 | High-activity dietary fiber composition and application thereof |
| CN115104699A (en) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | Boiling-free noodles containing kelp dietary fibers and preparation method and application thereof |
| CN115299558A (en) * | 2022-07-07 | 2022-11-08 | 浙江上方生物科技有限公司 | High-dietary-fiber noodles and preparation method thereof |
-
2007
- 2007-08-10 CN CN200710025962A patent/CN100584213C/en not_active Expired - Fee Related
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN102366053A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Whole-wheat nutritional noodles |
| CN102754769A (en) * | 2012-07-16 | 2012-10-31 | 杨茹芹 | Natural noodle |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN103598527B (en) * | 2013-10-29 | 2016-03-09 | 定远县云龙面粉有限公司 | A kind of processing method of high fine health caring noodles |
| CN103598527A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Processing method of high-fiber health-care noodle |
| CN104642925A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Wheat dietary fiber tomato raw pulp fine dried noodles |
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
| CN104304988B (en) * | 2014-11-06 | 2018-03-02 | 中粮营养健康研究院有限公司 | A kind of whole wheat boils face and its processing method soon |
| CN105876332A (en) * | 2014-12-12 | 2016-08-24 | 邯郸市锐马面业有限公司 | Extraction of wheat bran dietary fibers and production of high-fiber flour |
| CN104872530A (en) * | 2015-03-20 | 2015-09-02 | 武汉轻工大学 | Lotus seedpod dietary fiber vermicelli and preparation method thereof |
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN104905126A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Nutrition health noodle rich in bran dietary fibers |
| CN106509627A (en) * | 2016-10-13 | 2017-03-22 | 张家界天湘薯业有限公司 | Efficient utilization method of sweet potato residue |
| CN106942582A (en) * | 2017-03-16 | 2017-07-14 | 蚌埠学院 | A kind of wheat bran fast food powder and preparation method thereof |
| CN107279718A (en) * | 2017-05-27 | 2017-10-24 | 许昌学院 | A kind of sweet potato dietary fiber vermicelli and preparation method thereof |
| CN107173682A (en) * | 2017-07-03 | 2017-09-19 | 安徽双鹿面粉有限公司 | A kind of high microsteping flour and preparation method thereof |
| CN108323687A (en) * | 2018-01-30 | 2018-07-27 | 张可池 | A kind of potato nutritional face and preparation method thereof rich in lotus leaf dietary fiber |
| CN109549096A (en) * | 2018-12-20 | 2019-04-02 | 上海应用技术大学 | A kind of high microsteping energy slow-release confused flour beetle noodles and preparation method thereof |
| CN110786448A (en) * | 2019-11-14 | 2020-02-14 | 合肥工业大学 | Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof |
| CN111184225A (en) * | 2020-02-25 | 2020-05-22 | 桂林古膳食品科技有限公司 | High-activity dietary fiber composition and application thereof |
| CN115104699A (en) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | Boiling-free noodles containing kelp dietary fibers and preparation method and application thereof |
| CN115299558A (en) * | 2022-07-07 | 2022-11-08 | 浙江上方生物科技有限公司 | High-dietary-fiber noodles and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100584213C (en) | 2010-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100584213C (en) | Bran food fiber -rich alimentary paste and method for making the same | |
| CN101579078B (en) | Buckwheat dried noodle | |
| CN104431771B (en) | The method that a kind of high dietary-fiber noodles and complete utilization wheat bran and wheat-middlings make high dietary-fiber noodles | |
| CN103169006B (en) | Baby nutrition noodles and preparation method thereof | |
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN101341946A (en) | Various grains noodle and preparing technique | |
| CN102524716B (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN105594811A (en) | Gluten-free nutritious cassava biscuit and preparation method thereof | |
| CN105494539A (en) | Gluten-free cassava nutritional bread and preparation method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN101507477B (en) | Vegetable flavor oat stuffed noodles and preparation method thereof | |
| CN102028146A (en) | Bone meal nutritious fresh wet noodle and making method thereof | |
| CN108651843A (en) | A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering | |
| CN103947938A (en) | Preparation method of dietary fiber fine dried noodles made from bean dregs | |
| CN109430707A (en) | A kind of no seitan grain noodles and preparation method thereof | |
| CN108813332A (en) | A kind of high-content potato full-powder steamed bun and production method | |
| CN104489498A (en) | Preparation method of nutritional health wolfberry noodles | |
| CN107334055A (en) | A kind of production method of premixed powder for fermentation rice-flour noodles | |
| CN102370140A (en) | Fresh potato noodle and preparation method thereof | |
| CN104012860A (en) | Chickpea fine dried noodles and preparation method thereof | |
| CN101878794A (en) | Method for manufacturing natto health-care bread | |
| CN101536747A (en) | Preparation method of taro noodle | |
| CN101982100A (en) | Seaweed puree dried noodles and processing method thereof | |
| CN102178172B (en) | Production process of sugar-free non-fried instant noodles | |
| CN101878792A (en) | Manufacture method of sweet potato health care bread |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100127 Termination date: 20180810 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |