CN101129176A - Method for manufacturing fresh-keeping wet noodle of various grains - Google Patents

Method for manufacturing fresh-keeping wet noodle of various grains Download PDF

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Publication number
CN101129176A
CN101129176A CNA2007101395554A CN200710139555A CN101129176A CN 101129176 A CN101129176 A CN 101129176A CN A2007101395554 A CNA2007101395554 A CN A2007101395554A CN 200710139555 A CN200710139555 A CN 200710139555A CN 101129176 A CN101129176 A CN 101129176A
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China
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flour
coarse cereals
fresh
starch
wheat flour
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CNA2007101395554A
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Chinese (zh)
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CN101129176B (en
Inventor
周柏玲
石磊
田志芳
孟婷婷
卢健鸣
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山西省农业科学院农产品综合利用研究所
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Priority to CN2007101395554A priority Critical patent/CN101129176B/en
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Abstract

The invention discloses a making method of wet fresh-keeping flour of coarse cereals, which comprises the following steps: blending the coarse cereal flour, wheat flour, amylum, gluten-improving agent completely; sieving; blending the edible salt, edible alkaline, quality modifier and water proportionally; opening vacuum dough mixing machine to make dough; sustaining 10-40min with wetness at 60-80%; pressing into flour band to cut into noodle; boiling at 8-25 deg. c for 1-8min; rinsing in the sterile water with hardness below 8 deg for 0. 5-5min; soaking in the fresh-keeping processing liquid for 1-8min; bailing to dispose through antitack agent of palm oil; packing; using cobalt-60 to irradiate and sterilize for 12-24h. The invention improves the content of coarse cereal over 80% with quality period over 90d, which doesn't produce pollution.

Description

The manufacture method of fresh-keeping wet noodle of various grains

Technical field

The invention belongs to a kind of manufacture method of fresh-keeping wet noodle of various grains.

Prior art

Coarse cereals have unique local flavor and higher nutritive value, and contain multiple important specific nutrient, and are more and more wider in Application in Food Industry.Buck wheat protein matter content height, the amino acid ratio is reasonable, and nutrients such as linoleic acid, flavonoid glycoside, phenols and distinctive magnesium, iron, selenium, calcium have health cares such as the blood sugar of adjusting, blood fat, softening blood vessel, are described as the food of " beauty treatment, body-building, diseases prevention "; Oat contains rich dietary fiber, and wherein beta glucan content reaches about 3%, is internationally recognized reducing blood lipid active ingredient; Mung bean grain, dish, medicine, feeding having both, be described as " green pearl "; Little assorted beans such as red bean, pea, broad bean, kidney bean, black soya bean are the protein height not only, and amino acid balance, " chemical score value height ", the nucleic acid that is rich in, function factors such as carrotene, dietary fiber, Cobastab, C, E, the important foodstuffs nutrient source of health-care body-nourishing especially.

Coarse cereals have special composition and processing characteristics, protein is difficult for degraded, starch then is made up of a large amount of amyloses and a small amount of amylopectin, under the common process condition, can not realize controlledization of starch thedegreeof, and in cooling procedure, weaken owing to molecular motion, some starch molecules are disorderly and unsystematic again with hydrogen bond association, form infusible precipitate or have viscoelastic gel, starch retrogradation promptly takes place, quality to the staple food Flour product is influential, main adverse reaction is that the rehydration of product is poor, and rehydration time is long; The mouthfeel of product is poor, lacks suitable " bite " and elasticity.From domestic processing status, be subjected to above-mentioned technical limitations, though staple food coarse cereals product comprises that instant noodles, vermicelli and various special favor products etc. are varied, mostly to be added to the master, general coarse cereals use amount is no more than 60%, and mouthfeel, quality etc. all can not satisfy the modern consumption requirement.As the noodle prepared from buckwheat processing method, number of patent application: 88103224.7; Fresh-keeping wet noodle has mature and stable technology and market in the history in existing more than 30 year of Japan, and relevant industries have obtained sufficient development simultaneously.As fast ripe or the tangent plane of simple and easy culinary art and the manufacture method of vermicelli, number of patent application: 97101039.0; Disposable noodles and manufacture method thereof, number of patent application: 200610075068.1.

Domestic present convenience food is still based on Flour product such as instant noodles, vermicelli, research and development to fresh-keeping wet noodle are started late, the subject matter that faces is standardization, the normalization of raw material, the emphasis of production technology is that raw material is selected, equipment development has been obtained bigger progress owing to domesticize cheaply, for fresh-keeping wet noodle exploitation domestic and international market is laid a good foundation.The moisture height of fresh-keeping wet noodle, the easy growth and breeding of the big microorganism of water activity causes the bright wetted surface shelf-life short, and market is difficult for developing, and the tart flavour mouthfeel that acid leaching process produces in the bright wetted surface production process is not suitable for Chinese's taste.Chinese herbal medicine has characteristics such as the medicine food has both, acts on lastingly, has no side effect, and long-term practice and modern microorganism means prove that wherein some flavorant has the effect of the growth that stops pathogenic microorganism, are desirable antibacterial anticorrosion raw material.

Summary of the invention

It is good to the purpose of this invention is to provide a kind of mouthfeel, and using with Chinese herbal medicine is the manufacture method of Preservation Treatment liquid fresh-keeping wet noodle of various grains.

Summary of the invention

In order to reach the technical scheme that purpose of the present invention adopts be:

(1) sieves after coarse cereals flour, wheat flour, starch, gluten fortifier are fully mixed, salt, dietary alkali, quality improver and water are mixed in proportion, open the vacuum dough mixing machine and become dough;

(2) 20-40 ℃ of temperature, under the 60%-80% damp condition treacle system 10-40 minute;

(3) be pressed into step by step through compound calender and wear, be cut into noodles;

(4) fall into saucepan, boiling 1-8 minute;

(5) noodles are pulled out the 0.5-5 minute rinsing time in the following aqua sterilisa of 8-25 ℃, hardness 8 degree;

(6) in Preservation Treatment liquid, soaked 1-8 minute;

(7) pull the back out and handle, packing with the palm oil antiplastering aid;

(8) handled 12-24 hour with cobalt 60 irradiation sterilizations.

Aforesaid Preservation Treatment liquid is: with cloves, cassia bark and fennel is after 1-10: 1-10: 1-10 mixes by weight, by cloves, cassia bark and fennel weight summation and concentration is that the ethanol volume ratio of 10-100% is that 1g: 8-14ml carries out alcohol extract, obtains Preservation Treatment liquid;

Coarse cereals flour: wheat flour: starch: water weight ratio is 80-90: 5-20: 0-10: 80-120; The addition of gluten fortifier is the 0.1-5wt% of coarse cereals flour, wheat flour and starch gross weight, the addition of salt is the 0.1-3wt% of coarse cereals flour, wheat flour and starch gross weight, the addition of dietary alkali is the 0.1-1wt% of coarse cereals flour, wheat flour and starch gross weight, and the addition of quality improver is the 0.1-1wt% of coarse cereals flour, wheat flour and starch gross weight.

Described coarse cereals flour comprises: sweet buckwheat flour, bitter buckwheat flour, oat flour, soybean (soya bean) flour, mung bean flour or black soya bean flour etc., described gluten fortifier comprises: soybean protein, Gluten or sand sagebrush (Artemisia filifolia) powder etc., described quality improver is sodium alginate or calcium phosphate.

Advantage of the present invention:

Content with coarse cereals in the bright wetted surface of coarse cereals manufacturing reaches more than 80%, and the parameter that boils reaches the quality level of the bright wetted surface of wheat substantially, and the shelf-life reached more than 90 days.

The innovative point of this invention is, by the improvement of prescription and technology, the use amount of coarse cereals in the bright wetted surface of coarse cereals is reached more than 80%.

In the fresh-keeping antibacterial processing of bright wetted surface, the natural material extract of dietotherapeutics such as employing Chinese medicine not only makes the fresh-keeping shelf-life of bright wetted surface improve greatly, and does not produce the pollution of synthetic chemical.

The specific embodiment

Embodiment 1

Get cloves 10g, cassia bark 100g and fennel 50g, mixing the back is that 100% ethanol extracts with 1280ml, concentration, obtains Preservation Treatment liquid.

Sweet buckwheat flour 8.0Kg, wheat flour 1.0Kg and starch 1.0Kg are sieved, add soybean protein 10g, salt 10g, dietary alkali 10g, calcium phosphate 10g, add sodium alginate 10g again after fully mixing, water 12.0Kg opens the vacuum dough mixing machine and becomes dough, and 20 ℃ of temperature, treacle system is 40 minutes under 80% damp condition, be pressed into step by step through compound calender and wear, be cut into noodles; Fall into saucepan, noodles are pulled in boiling 1 minute out, and rinsing was soaked 8 minutes in Preservation Treatment liquid after 5 minutes in the following aqua sterilisa of 25 ℃, hardness 8 degree, pulled the back out and handled with palm oil, packed; Handled 12 hours with cobalt 60 irradiation sterilizations.

Embodiment 2

Get cloves 100g, cassia bark 50g and fennel 10g, mixing the back is that 10% ethanol extracts with 2240ml, concentration, obtains Preservation Treatment liquid.

Oat flour 8.0Kg, wheat flour 1.5Kg and starch 0.5Kg are sieved, add soybean protein 50g, salt 300g, dietary alkali 100g, calcium phosphate 100g, add sodium alginate 100g again after fully mixing, water 10.0Kg opens the vacuum dough mixing machine and becomes dough, and 40 ℃ of temperature, treacle system is 10 minutes under 80% damp condition, be pressed into step by step through compound calender and wear, be cut into noodles; Fall into saucepan, noodles are pulled in boiling 3 minutes out, and rinsing was soaked 1 minute in Preservation Treatment liquid after 0.5 minute in the following aqua sterilisa of 15 ℃, hardness 8 degree, pulled the back out and handled with palm oil, packed; Handled 24 hours with cobalt 60 irradiation sterilizations.

Embodiment 3

Get cloves 50g, cassia bark 10g and fennel 100g, mixing the back is that 70% ethanol extracts with 1600ml, concentration, obtains Preservation Treatment liquid.

Soybean flour 8.5Kg, wheat flour 1.0Kg and starch 0.5Kg are sieved, add soybean protein 18g, salt 20g, dietary alkali 10g, calcium phosphate 15g, add sodium alginate 15g again after fully mixing, water 8.0Kg opens the vacuum dough mixing machine and becomes dough, and 35 ℃ of temperature, treacle system is 25 minutes under 70% damp condition, be pressed into step by step through compound calender and wear, be cut into noodles; Fall into saucepan, noodles are pulled in boiling 6 minutes out, and rinsing was soaked 5 minutes in Preservation Treatment liquid after 3 minutes in the following aqua sterilisa of 20 ℃, hardness 8 degree, pulled the back out and handled with palm oil, packed; Handled 12 hours with cobalt 60 irradiation sterilizations.

Embodiment 4

Get cloves 80g, cassia bark 80g and fennel 80g, mixing the back is that 75% ethanol extracts with 2880ml, concentration, obtains Preservation Treatment liquid.

Mung bean flour 9.0Kg, wheat flour 1.0Kg are sieved, add soybean protein 10g, salt 10g, dietary alkali 10g, calcium phosphate 10g, add sodium alginate 10g again after fully mixing, water 12.0Kg opens the vacuum dough mixing machine and becomes dough, and 20 ℃ of temperature, treacle system is 10 minutes under 60% damp condition, be pressed into step by step through compound calender and wear, be cut into noodles; Fall into saucepan, noodles are pulled in boiling 2 minutes out, and rinsing was soaked 2 minutes in Preservation Treatment liquid after 0.5 minute in the following aqua sterilisa of 25 ℃, hardness 8 degree, pulled the back out and handled with palm oil, packed; Handled 12 hours with cobalt 60 irradiation sterilizations.

Embodiment 5

Get cloves 60g, cassia bark 60g and fennel 20g, mixing the back is that 75% ethanol extracts with 1960ml, concentration, obtains Preservation Treatment liquid.

Black soya bean flour 8.0Kg, wheat flour 1.0Kg, starch 1.0Kg are sieved, add soybean protein 30g, salt 30g, dietary alkali 10g, calcium phosphate 10g, add sodium alginate 10g again after fully mixing, water 10.0Kg opens the vacuum dough mixing machine and becomes dough, and 40 ℃ of temperature, treacle system is 20 minutes under 80% damp condition, be pressed into step by step through compound calender and wear, be cut into noodles; Fall into saucepan, noodles are pulled in boiling 3 minutes out, and rinsing was soaked 3 minutes in Preservation Treatment liquid after 1.5 minutes in the following aqua sterilisa of 20 ℃, hardness 8 degree, pulled the back out and handled with palm oil, packing: with cobalt 60 irradiation sterilizations processing 20 hours.

Claims (4)

1. the manufacture method of a fresh-keeping wet noodle of various grains is characterized in that comprising the steps:
(1) sieves after coarse cereals flour, wheat flour, starch, gluten fortifier are fully mixed, salt, dietary alkali, quality improver and water are mixed in proportion, open the vacuum dough mixing machine and become dough;
(2) 20-40 ℃ of temperature, under the 60%-80% damp condition treacle system 10-40 minute;
(3) be pressed into step by step through compound calender and wear, be cut into noodles;
(4) fall into saucepan, boiling 1-8 minute;
(5) noodles are pulled out the 0.5-5 minute rinsing time in the following aqua sterilisa of 8-25 ℃, hardness 8 degree;
(6) in Preservation Treatment liquid, soaked 1-8 minute;
(7) pull the back out and handle, packing with the palm oil antiplastering aid;
(8) handled 12-24 hour with cobalt 60 irradiation sterilizations;
Described Preservation Treatment liquid is: with cloves, cassia bark and fennel is after 1-10: 1-10: 1-10 mixes by weight, by cloves, cassia bark and fennel weight summation and concentration is that the ethanol volume ratio of 10-100% is that 1g: 8-14ml carries out alcohol extract, obtains Preservation Treatment liquid;
Coarse cereals flour: wheat flour: starch: water weight ratio is 80-90: 5-20: 0-10: 80-120; The addition of gluten fortifier is the 0.1-5wt% of coarse cereals flour, wheat flour and starch gross weight, the addition of salt is the 0.1-3wt% of coarse cereals flour, wheat flour and starch gross weight, the addition of dietary alkali is the 0.1-1wt% of coarse cereals flour, wheat flour and starch gross weight, and the addition of quality improver is the 0.1-1wt% of coarse cereals flour, wheat flour and starch gross weight.
2. the manufacture method of a kind of fresh-keeping wet noodle of various grains as claimed in claim 1 is characterized in that described coarse cereals flour is sweet buckwheat flour, bitter buckwheat flour, oat flour, soybean flour, mung bean flour or black soya bean flour.
3. the manufacture method of a kind of fresh-keeping wet noodle of various grains as claimed in claim 1 is characterized in that described gluten fortifier is soybean protein, Gluten or sand sagebrush (Artemisia filifolia) powder.
4. the manufacture method of a kind of fresh-keeping wet noodle of various grains as claimed in claim 1 is characterized in that described quality improver is sodium alginate or calcium phosphate.
CN2007101395554A 2007-09-29 2007-09-29 Method for manufacturing fresh-keeping wet noodle of various grains CN101129176B (en)

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Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102232501A (en) * 2010-12-02 2011-11-09 史百鸣 Method for making coarse cereal food
CN102763697A (en) * 2011-05-03 2012-11-07 丰益(上海)生物技术研发中心有限公司 Flour improver or flour product improver
CN103169008A (en) * 2013-04-10 2013-06-26 山西省农业科学院农产品加工研究所 Technology for preparing high-fiber oat table noodles
CN103392995A (en) * 2013-06-29 2013-11-20 马鞍山市黄池食品(集团)有限公司 Noodle containing fennel and lima-bean and manufacturing method thereof
CN103431301A (en) * 2013-08-07 2013-12-11 杨振福 Bag or box packed non-fermented flour product
CN103431410A (en) * 2013-08-30 2013-12-11 苏州天南星生物科技有限公司 Cinnamon food
CN103445082A (en) * 2013-08-29 2013-12-18 宁夏天瑞产业集团现代农业有限公司 Compound fresh-keeping tartary buckwheat noodles and preparation method thereof
CN103476269A (en) * 2011-03-29 2013-12-25 不二制油株式会社 Improving agent for starch processed food
CN103637083A (en) * 2013-11-28 2014-03-19 酉阳县荞丰农产品开发有限公司 Preparation method of tartary buckwheat noodles
CN103704583A (en) * 2013-11-25 2014-04-09 明光市桂花面粉有限公司 Toxin-expelling young-keeping noodle and preparation method thereof
CN103750157A (en) * 2014-02-01 2014-04-30 徐静 Method for making miscellaneous cereal green tea wet noodles
CN103829155A (en) * 2012-11-21 2014-06-04 北京金田麦国际食品有限公司 Making method for poached instant low-acid noodle
CN104171910A (en) * 2014-07-15 2014-12-03 郭心仪 Wetted mushroom noodles and preparation method thereof
CN104171906A (en) * 2014-07-11 2014-12-03 山西省农业科学院农产品加工研究所 Manufacturing process of ultrahigh-pressure coarse-cereal noodles
CN104920971A (en) * 2015-05-18 2015-09-23 山东省农业科学院农产品研究所 Chenopodium quinoa semi-dry noodle and preparation method thereof
CN104957525A (en) * 2015-07-23 2015-10-07 王钟鸣 Preparation method for coarse cereal noodles
CN107048188A (en) * 2017-01-17 2017-08-18 南阳麦香源食品有限公司 A kind of quality-improving type frozen cooked face and its processing method
CN107397114A (en) * 2017-08-16 2017-11-28 北京农业职业学院 The sterilization fresh-keeping method of uncooked wet noodle
CN107865286A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of wet noodles natural fresh-keeping material and its extract solution
CN107865285A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of fresh alkali face natural fresh-keeping material of zheganmian and its extract solution
CN107865287A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of fresh alkali face of fresh-keeping zheganmian and preparation method thereof

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CN1085502C (en) * 1999-04-06 2002-05-29 北京诚一国际食品有限公司 Preserved wet noodles producing technology
CN101036503A (en) * 2006-03-15 2007-09-19 班显庆 Fe-fortified colloid corn wet noodle

Cited By (26)

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Publication number Priority date Publication date Assignee Title
CN102232501A (en) * 2010-12-02 2011-11-09 史百鸣 Method for making coarse cereal food
CN103476269B (en) * 2011-03-29 2015-11-25 不二制油株式会社 For the modifying agent of starch processed food
CN103476269A (en) * 2011-03-29 2013-12-25 不二制油株式会社 Improving agent for starch processed food
CN102763697A (en) * 2011-05-03 2012-11-07 丰益(上海)生物技术研发中心有限公司 Flour improver or flour product improver
CN103829155A (en) * 2012-11-21 2014-06-04 北京金田麦国际食品有限公司 Making method for poached instant low-acid noodle
CN103169008A (en) * 2013-04-10 2013-06-26 山西省农业科学院农产品加工研究所 Technology for preparing high-fiber oat table noodles
CN103392995A (en) * 2013-06-29 2013-11-20 马鞍山市黄池食品(集团)有限公司 Noodle containing fennel and lima-bean and manufacturing method thereof
CN103431301A (en) * 2013-08-07 2013-12-11 杨振福 Bag or box packed non-fermented flour product
CN103445082A (en) * 2013-08-29 2013-12-18 宁夏天瑞产业集团现代农业有限公司 Compound fresh-keeping tartary buckwheat noodles and preparation method thereof
CN103445082B (en) * 2013-08-29 2015-11-18 宁夏天瑞产业集团现代农业有限公司 A kind of composite bitter buckwheat fresh-retaining noodles and preparation method thereof
CN103431410A (en) * 2013-08-30 2013-12-11 苏州天南星生物科技有限公司 Cinnamon food
CN103704583A (en) * 2013-11-25 2014-04-09 明光市桂花面粉有限公司 Toxin-expelling young-keeping noodle and preparation method thereof
CN103637083A (en) * 2013-11-28 2014-03-19 酉阳县荞丰农产品开发有限公司 Preparation method of tartary buckwheat noodles
CN103750157A (en) * 2014-02-01 2014-04-30 徐静 Method for making miscellaneous cereal green tea wet noodles
CN104171906A (en) * 2014-07-11 2014-12-03 山西省农业科学院农产品加工研究所 Manufacturing process of ultrahigh-pressure coarse-cereal noodles
CN104171910A (en) * 2014-07-15 2014-12-03 郭心仪 Wetted mushroom noodles and preparation method thereof
CN104920971A (en) * 2015-05-18 2015-09-23 山东省农业科学院农产品研究所 Chenopodium quinoa semi-dry noodle and preparation method thereof
CN104920971B (en) * 2015-05-18 2018-03-23 山东省农业科学院农产品研究所 A kind of quinoa semi-dried noodle and preparation method thereof
CN104957525A (en) * 2015-07-23 2015-10-07 王钟鸣 Preparation method for coarse cereal noodles
CN107048188A (en) * 2017-01-17 2017-08-18 南阳麦香源食品有限公司 A kind of quality-improving type frozen cooked face and its processing method
CN107048188B (en) * 2017-01-17 2019-11-01 南阳麦香源食品有限公司 A kind of quality-improving type frozen cooked face and its processing method
CN107397114A (en) * 2017-08-16 2017-11-28 北京农业职业学院 The sterilization fresh-keeping method of uncooked wet noodle
CN107397114B (en) * 2017-08-16 2020-01-07 北京农业职业学院 Sterilizing and fresh-keeping method for raw and wet noodles
CN107865286A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of wet noodles natural fresh-keeping material and its extract solution
CN107865285A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of fresh alkali face natural fresh-keeping material of zheganmian and its extract solution
CN107865287A (en) * 2017-11-10 2018-04-03 武汉生物工程学院 A kind of fresh alkali face of fresh-keeping zheganmian and preparation method thereof

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