CN101268818A - Process for preparing flour special for wheat cold noodle and centrifuge used thereof - Google Patents
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Abstract
The invention relates to a production method of wheat cold noodle tailored flour and a centrifugal machine which is used in the method, in particular to a method which utilizes a three-phase centrifugal machine to directly separate amylum and wheat gluten in the main component of wheat powder to produce and form the wheat cold noodle tailored flour and a wheat gluten product. The process flow includes plasm mixing, high-pressure homogenating, three-phase centrifugalizing, drying and dehydrating, etc. Compared with the prior art, the technique of the invention is greatly simplified, the productivity can be greatly improved, labor and time are saved, and substance and energy consumptions are lowered, thereby the production cost is lowered, and the cold noodle made of wheat cold noodle tailored flour has similar mouthfeel with the cold noodle which is made manually, the industrial cold noodle producing and processing is very suitable, at the same time, wheat gluten tailored flour or cooked wheat gluten is matched according to a certain proportion while cold noodle tailored flour is sold, and the problem that only cold noodle is provided, but no wheat gluten is matched when the current cold noodle tailored flour is used for making the cold noodle is solved.
Description
Technical field:
The present invention relates to a kind of production method of flour special for wheat cold noodle and used centrifuge, particularly a kind of three-phase centrifugal separator that utilizes directly separates, directly produces the method that forms cool skin tailored flour and gluten goods with the starch in the wheat flour main component with gluten.
Background technology:
Cool skin and gluten are a kind of Chinese traditional foods that the northern China people likes food especially, and its consumer group is numerous, and the tool statistics can reach 6-7 hundred million people.
Present cool leather is done mainly to be made as the master with the traditional-handwork workshop, also has to adopt the cool skin tailored flour of artificial preparation directly to make.
It is more miscellaneous that the traditional-handwork workshop makes the technological process of cool skin, and chronic.At first will with flour with become dough, again with dough through bubble, manually process such as wash by rubbing with the hands, farinaceous size is separated with wet gluten, scald the cool skin of system with farinaceous size again, wet gluten steams into gluten after fermentation.The great advantage of the made cool skin of conventional method is that mouthfeel is better, and the while can produce gluten and cool skin is arranged in pairs or groups, and neither loses nutritional labeling, and has enriched the pattern of product, is loved by the people.But it also is very tangible that traditional-handwork is made the shortcomings and deficiencies of cool skin; manual operations fully; take a lot of work, time-consuming, the effort; water consumption is big; time cost is big, and hygienic conditions control difficulty is simultaneously owing to be fully by the Artificial Control technological process; therefore the mouthfeel and the quality of product also usually can vary with each individual, and are engaged in the manual workman who washes system in addition for a long time and also easily suffer from occupational rheumatism illness.
The cool skin tailored flour of artificial preparation mainly is formulated with wheaten starch and an amount of flour, as Chinese patent 200410008118.5 disclosed cool skin tailored flours, use the cool skin tailored flour of artificial preparation can save and dough and water-washing process, cool skin technology is greatly simplified, but mainly to be mouthfeel bad and lack the gluten collocation for its defective and deficiency, difficult and traditional gluten integrates with, the catering enterprise of cool skin processing also is difficult to accept, on technology, need to extract earlier wheaten starch in addition, and be to be that A starch and amylopectin are that B starch extracts respectively in the wheat starch production with amylose, and then carry out proportioning with wheat flour etc., and its processing step is many, and production cost is higher.
Summary of the invention:
The purpose of this invention is to provide that a kind of production technology is simple, production cost is low, can produce the production method of flour special for wheat cold noodle of cool skin tailored flour and gluten tailored flour or gluten goods and used centrifuge simultaneously, particularly a kind of three-phase centrifugal separator that utilizes directly separates, directly produces the method that forms cool skin tailored flour and gluten goods with the starch in the wheat flour main component with gluten.
The present invention mainly is a method of utilizing the three-phase centrifugal separator directly to separate, composition according to cool skin of traditional-handwork and gluten constitutes, directly from wheat flour, produce to isolate and constitute corresponding to cool skin tailored flour and gluten tailored flour, be characterized in containing at least following technological process with traditional cool skin and gluten composition:
And slurry: get wheat flour, press 2.5～8 extraordinarily water and fully uniform mixings of wheat flour weight; Be preferably 3～6 times.
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, at pressure 1～11MPa with interior homogeneous;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 2500～4000 rev/mins of rotating speeds, separate, be preferably 2800～3600 rev/mins;
The B starch slurry of getting outer A starch slurry of centrifuge centrifugal drum and internal layer is as cool skin tailored flour slurry, and the glutelin powder content is controlled at 1～2% in the cool skin tailored flour slurry;
The Gluten slurry of getting centrifuge centrifugal drum middle level is as the gluten slurry;
Drying and dehydrating: cool skin tailored flour slurry of above-mentioned three-phase centrifugation gained and gluten slurry are carried out drying and dehydrating respectively to water content 14～10% and 13～9%, promptly obtain cool skin tailored flour of the present invention and gluten tailored flour.
Above-mentioned gluten slurry preferably adopts hypervelocity rotor drying, and rotating speed is 1000～2000 rev/mins, is preferably 1400～1600 rev/mins.
Above-mentioned gluten slurry also directly proofs 8～12 hours under 25～40 ℃ of temperature, insert after the shaping and steam 20～60 minutes under 95～120 ℃, is dried to water content 13～9% after the stripping and slicing and makes the fast food gluten.
The present invention also can directly adopt wheat, earlier wheat is worn into wheat flour, uses wheat flour and slurry again.
A starch slurry of the present invention and B starch slurry can mix earlier and afterwards carry out drying and dehydrating, mix after also can distinguishing drying and dehydrating again.The B starch slurry can directly with after the A starch slurry mixes carry out drying and dehydrating, also can precipitate concentratedly earlier, mixes with the A starch slurry or carries out drying and dehydrating.
Process of the present invention special-purpose three-phase centrifuge, comprise centrifugal drum, spiral propeller, conveying pipeline and a transmission mechanism, on centrifugal drum, be provided with three outlets, be the outlet of A starch, the outlet of B starch and gluten outlet, described A starch outlet is located at spiral propeller foremost, the tail end of spiral propeller is located in the outlet of B starch, gluten outlet be located between outlet of A starch and the outlet of B starch by B starch exit, and gluten exports the more close centrifugal drum outer wall of relative B starch outlet.
The above-mentioned outlet with gluten is preferably tubulose and for can regulate the telescoping tube of length, described gluten outlet and B starch outlet bore are preferably the adjustable size formula.
The present invention utilizes the different specific weight of material that material is separated, when centrifugal drum rotates at a high speed:
A starch is in the centrifugal drum skin than great when centrifugal drum rotates at a high speed, and the A starch of being pushed to foremost by spiral propeller exports; The proportion of gluten is lighter, and in the centrifugal drum middle level and from gluten outlet ejection, the gluten outlet is for adjustable pipe and can regulate size, it mainly acts on is exactly the size of regulating the gluten flow, the gluten adjustable pipe is short more, and promptly near outer, gluten and A starch output are just many more, the gluten adjustable pipe is long more, promptly the closer to nexine, gluten just reduces relatively, and nozzle diameter is big more, flow is big more, otherwise more little; B starch proportion is the lightest, in the innermost layer of centrifugal drum, discharges from the outlet of B starch.
Compared with prior art, technology of the present invention is greatly simplified, can increase substantially productivity, the saving of labor, save time, reduced material consumption, energy consumption, thereby reduced production cost, can directly produce cool skin tailored flour by wheat, also can produce gluten tailored flour or ripe gluten simultaneously arranges in pairs or groups mutually with cool skin tailored flour, and it is very approaching with cool skin and the cool skin mouthfeel of home built that the cool skin tailored flour that this method is produced is made, be highly suitable for the cool skin of batch production production and processing, simultaneously again can produce sell cool skin in the collocation gluten, solved when present cool skin tailored flour is made cool skin and had only cool skin and the problem of gluten-free type collocation.
Description of drawings:
Fig. 1 is the process flow diagram of the embodiment of the invention 1.
The structural representation that Fig. 2 looks for the embodiment of the invention 1 special centrifugal machine master.
Fig. 3 is the structural representation of Fig. 2 A-A section.
Fig. 4 is the process flow diagram of the embodiment of the invention 3.
Shown in the figure, 1 is the centrifuge housing, and 2 is centrifugal drum, and 3 is spiral propeller page or leaf plate, and 4 is spiral propeller, and 5 is the centrifugal drum charging aperture, and 6 is conveying pipeline, and 7 are the outlet of B starch, and 8 are the gluten outlet, 9 for A starch export,
The specific embodiment:
Embodiment 1: with reference to Fig. 1～Fig. 3, this
The technological process of present embodiment is as follows:
And slurry: get wheat flour, press 5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, at pressure 10MPa with interior homogeneous;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3200 rev/mins, separate.
Used three-phase centrifuge, comprise a centrifugal drum 2, spiral propeller 4, conveying pipeline 6 and transmission mechanism, the axle of spiral propeller 4 is a hollow rotating cylinder, the discharging opening of 6 conveying pipelines 6 is positioned at the center of the hollow rotating cylinder of spiral propeller 4, and the drum wall of spiral propeller 4 is provided with centrifugal drum charging aperture 5, the material of conveying pipeline 6 inputs can be entered from the middle part of centrifugal drum 2, spiral propeller 4 hollow outer being provided with in a week of rotating cylinder are spiral propeller page or leaf plate 3, on centrifugal drum 2, be provided with three outlets, it is A starch outlet 9, B starch outlet 7, with gluten outlet 8, described A starch outlet 9 is located at spiral propeller 4 foremost, the tail end of spiral propeller 4 is located in B starch outlet 7, the B starch that leans on that gluten outlet 8 is located between outlet 9 of A starch and the B starch outlet 7 exports 7 places, and gluten exports relative B starch outlet 8 more close centrifugal drum 2 outer walls, gluten outlet 8 simultaneously is for can regulate the telescoping tube of length, and gluten outlet 8 and B starch export 7 bores and is size for adjustable.
A starch is in the centrifugal drum skin than great when centrifugal drum rotates at a high speed, and the A starch of being pushed to foremost by spiral propeller exports 9; The proportion of gluten is lighter, in the centrifugal drum middle level and from gluten outlet ejection, the gluten outlet also is adjustable size joint formula for length adjustable adjustable pipe and bore, and it mainly acts on is exactly the size of regulating the gluten flow, the gluten adjustable pipe is short more, promptly near outer, gluten and A starch output are just many more, long more, promptly the closer to nexine, gluten just reduces relatively, and the big more flow of nozzle diameter is big more, otherwise more little; B starch proportion is the lightest, in the innermost layer of centrifugal drum, discharges from B starch outlet 7.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, and as cool skin tailored flour slurry, the glutelin powder content is controlled between 1～2% in the cool skin tailored flour slurry, and drying and dehydrating to water content is 10%, obtains cool skin tailored flour of the present invention.
Get the Gluten in centrifuge centrifugal drum middle level from gluten outlet 8 and starch, become the bulk gluten, be dried to water content 9%, make the gluten tailored flour with 1400 rev/mins of following drying and dehydratings of hypervelocity rotor as the gluten slurry.
Embodiment 2: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 8 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 5Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 2800 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, the B starch slurry left standstill earlier before mixing 1 hour, mix with the A starch slurry again as cool skin tailored flour slurry after casting out the upper strata clear water, the glutelin powder content is controlled at 1.5% in the cool skin tailored flour slurry, be lower than under 50 ℃ in temperature, carry out negative pressure drying dewater to water content be 12%, obtain cool skin tailored flour of the present invention.
After the gluten slurries that take out from gluten outlet 8 become bulk, proof 10 hours under 30 ℃ of temperature, insert after the shaping and steam 30 minutes under 100 ℃, pneumatic conveying drying to water content is lower than 13% and makes the fast food gluten after the stripping and slicing.
Embodiment 3: with reference to Fig. 4, the technological process of present embodiment is as follows:
Raw material is prepared: get good quality wheat through clearing up, joining operations such as wheat, decortication, grinding, screen, make the one-level wheat flour;
And slurry: get the special powder of smart refined wheat, press 4 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 3Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3600 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, as cool skin tailored flour slurry, the glutelin powder content is controlled at 1.5% in the cool skin tailored flour slurry, is lower than under 60 ℃ in temperature, carry out negative pressure drying dewater to water content be 13%, obtain cool skin tailored flour of the present invention.
After the gluten slurries that take out from gluten outlet 8 become bulk, under 35 ℃ of temperature, proof 8 hours, insert after the shaping under 110 ℃ of steam and steam 30 minutes, under the 0.04Mpa negative pressure, be dried to water content after the stripping and slicing and be lower than 9% and make the fast food gluten.
Embodiment 4: the technological process of present embodiment is as follows:
And slurry: get special two powder of smart refined wheat, press 4.5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 6Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 2500 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, and as cool skin tailored flour slurry, the glutelin powder content is controlled at 1.2% in the cool skin tailored flour slurry, carry out pneumatic conveying drying dewater to water content be 10%, obtain cool skin tailored flour of the present invention.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 12% with 1600 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 5: the technological process of present embodiment is as follows:
And slurry: get special two powder of smart refined wheat, press 7 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 8Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 4000 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, the B starch slurry left standstill earlier before mixing 1.5 hours, mix with the A starch slurry again as cool skin tailored flour slurry after casting out the upper strata clear water, the glutelin powder content is controlled at 1.6% in the cool skin tailored flour slurry, carry out pneumatic conveying drying dewater to water content be 11%, obtain cool skin tailored flour of the present invention.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 10% with 1000 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 6: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 2.5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 9Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3200 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, and as cool skin tailored flour slurry, the glutelin powder content is controlled at 1.1% in the cool skin tailored flour slurry, carry out pneumatic conveying drying dewater to water content be 14%, obtain cool skin tailored flour of the present invention.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 10% with 1400 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 7: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 5.5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 6Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 2500 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, and as cool skin tailored flour slurry, the glutelin powder content is controlled at 1.0% in the cool skin tailored flour slurry, carry out pneumatic conveying drying dewater to water content be 12%, obtain cool skin tailored flour of the present invention.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 10% with 1200 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 8: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 3.5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 4Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3400 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are mixed, as cool skin tailored flour slurry, the glutelin powder content is controlled at 1.8% in the cool skin tailored flour slurry, is lower than under 55 ℃ in temperature, carry out negative pressure drying dewater to water content be 10%, obtain cool skin tailored flour of the present invention.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 11% with 1300 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 9: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 5.5 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 8Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3600 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are lower than under 55 ℃ in temperature respectively, carry out negative pressure drying dewater to water content be 10%, then gained A starch and B starch are mixed, obtain cool skin tailored flour of the present invention, the glutelin powder content is controlled at 1.5% in the cool skin tailored flour.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 12% with 1300 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Embodiment 10: the technological process of present embodiment is as follows:
And slurry: get the special powder of smart refined wheat, press 6 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, homogeneous under pressure 7Mpa;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 3100 rev/mins, separate.
Drying and dehydrating: getting A starch slurry and B starch slurry are lower than under 45 ℃ in temperature respectively, carry out negative pressure drying dewater to water content be 10%, then gained A starch and B starch are mixed, obtain cool skin tailored flour of the present invention, the glutelin powder content is controlled at 1.5% in the cool skin tailored flour.
Gluten slurry from gluten outlet 8 is taken out is dried to water content 12% with 1300 rev/mins of following drying and dehydratings of hypervelocity rotor, makes the gluten tailored flour.
Claims (9)
1, a kind of production method of flour special for wheat cold noodle is characterized in that containing at least following technological process:
And slurry: get wheat flour, press 2.5～8 extraordinarily water and fully uniform mixings of wheat flour weight;
High-pressure homogeneous: the slurry that will become reconciled is inserted high pressure homogenizer, at pressure 1～11MPa with interior homogeneous;
Three-phase centrifugation: the slurry behind the above-mentioned homogeneous is sent into three-phase centrifuge under 2500～4000 rev/mins of rotating speeds, separate; The B starch slurry of getting outer A starch slurry of centrifuge centrifugal drum and internal layer is as cool skin tailored flour slurry, and the glutelin powder content is controlled at 1～2% in the cool skin tailored flour slurry; The Gluten slurry of getting centrifuge centrifugal drum middle level is as the gluten slurry;
Drying and dehydrating: cool skin tailored flour slurry of above-mentioned three-phase centrifugation gained and gluten slurry are carried out drying and dehydrating respectively to water content 14～10% and 13～9%, promptly obtain cool skin tailored flour and gluten tailored flour.
2, the production method of flour special for wheat cold noodle according to claim 1, the three-phase centrifuge rotating speed that it is characterized in that described three-phase centrifugation is 2800～3600 rev/mins.
3, the production method of flour special for wheat cold noodle according to claim 1 and 2 is characterized in that described gluten slurry adopts hypervelocity rotor drying, and rotating speed is 1000～2000 rev/mins.
4, the production method of flour special for wheat cold noodle according to claim 3 is characterized in that described hypervelocity rotor speed is 1400～1600 rev/mins.
5, the production method of flour special for wheat cold noodle according to claim 1 and 2, it is characterized in that described gluten slurry directly proofs 4～12 hours under 25～40 ℃ of temperature, insert after the shaping and steam 20～60 minutes under 95～120 ℃, be dried to water content 13～9% after the stripping and slicing and make the fast food gluten.
6, a kind of production method of above-mentioned flour special for wheat cold noodle special-purpose three-phase centrifuge, comprise a centrifugal drum (2), spiral propeller (4), conveying pipeline (6) and transmission mechanism, it is characterized in that on centrifugal drum, being provided with three outlets, it is A starch outlet (9), B starch outlet (7), with gluten outlet (8), described A starch outlet is located at spiral propeller foremost, the tail end of spiral propeller is located in the outlet of B starch, gluten outlet be located between outlet of A starch and the outlet of B starch by B starch exit, and gluten exports the more close centrifugal drum outer wall of relative B starch outlet.
7, the production method of flour special for wheat cold noodle according to claim 6 special-purpose three-phase centrifuge, it is characterized in that described and gluten outlet (8) for tubulose and for can regulate the telescoping tube of length.
8, according to the production method of claim 6 or 7 described flour special for wheat cold noodle special-purpose three-phase centrifuge, it is characterized in that described gluten outlet (8) bore is the adjustable size formula.
9, according to the production method of claim 6 or 7 described flour special for wheat cold noodle special-purpose three-phase centrifuge, it is characterized in that described B starch outlet (7) bore is the adjustable size formula.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101539762A CN101268818B (en) | 2007-09-14 | 2007-09-14 | Process for preparing flour special for wheat cold noodle and centrifuge used thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007101539762A CN101268818B (en) | 2007-09-14 | 2007-09-14 | Process for preparing flour special for wheat cold noodle and centrifuge used thereof |
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| CN101268818A true CN101268818A (en) | 2008-09-24 |
| CN101268818B CN101268818B (en) | 2012-03-21 |
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| CN2007101539762A Expired - Fee Related CN101268818B (en) | 2007-09-14 | 2007-09-14 | Process for preparing flour special for wheat cold noodle and centrifuge used thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105481986A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Production process of starch special for rice noodles |
| CN105994929A (en) * | 2016-05-27 | 2016-10-12 | 润禾粉业南通有限公司 | Wheat gluten processing method |
| CN115517329A (en) * | 2022-09-27 | 2022-12-27 | 西北农林科技大学 | Sheet jelly and preparation method thereof |
-
2007
- 2007-09-14 CN CN2007101539762A patent/CN101268818B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105481986A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Production process of starch special for rice noodles |
| CN105481986B (en) * | 2015-12-28 | 2017-08-11 | 河南飞天农业开发股份有限公司 | A kind of starch specialized production technology of fried rice noodles |
| CN105994929A (en) * | 2016-05-27 | 2016-10-12 | 润禾粉业南通有限公司 | Wheat gluten processing method |
| CN115517329A (en) * | 2022-09-27 | 2022-12-27 | 西北农林科技大学 | Sheet jelly and preparation method thereof |
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| Publication number | Publication date |
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| CN101268818B (en) | 2012-03-21 |
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Granted publication date: 20120321 Termination date: 20130914 |