CN102090570B - Kudzuvine root fine dried noodles and production method thereof - Google Patents
Kudzuvine root fine dried noodles and production method thereof Download PDFInfo
- Publication number
- CN102090570B CN102090570B CN2011100408892A CN201110040889A CN102090570B CN 102090570 B CN102090570 B CN 102090570B CN 2011100408892 A CN2011100408892 A CN 2011100408892A CN 201110040889 A CN201110040889 A CN 201110040889A CN 102090570 B CN102090570 B CN 102090570B
- Authority
- CN
- China
- Prior art keywords
- root
- noodles
- kudzu
- dried noodles
- vine
- 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
Images
Abstract
The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.
Description
Technical field:
The present invention relates to a kind of kudzuvine root fine dried noodles and production method thereof and belong to food processing technology field.
Background technology
At present, the pattern vermicelli are of a great variety on the market, mainly are take flour as major ingredient, add the auxiliary materials such as egg, beans, coarse food grain, vegetables, make nutrition reinforced noodle, but these class noodles lack health care.Has the again tasty vermicelli person's that is the market and consumption demand of health care.
The root of kudzu vine contains the starch about 20%, becomes people's food resource.The root of kudzu vine contains flavone compound, and such as kudzuvine root isoflavone and Puerarin etc., wherein Puerarin is distinctive flavone compound contained in the root of kudzu vine.The existence of flavone compound makes the root of kudzu vine have circulatory system regulating action, hypoxic cardiac muscle protective effect and spasmolysis, therefore angiocardiopathy is especially produced positive prevention and health-care effect because of the disease that circulatory system obstacle causes.The root of kudzu vine is formally classified as the medicine-food two-purpose resource by health ministry.The root of kudzu vine also is rich in more than 10 kind of necessary trace element of human body, several amino acids and the vitamins such as calcium, zinc, iron, copper, selenium, phosphorus, potassium except main component starch and functional component flavonoid beyond the region of objective existence, therefore is the ideal batching of making nutritional health food.
Take flour as major ingredient, be equipped with a certain amount of root of kudzu vine, make root of kudzu vine noodles, make its sense organ, physics and chemistry, sanitary index and quality requirement reach relevant national standard, be that the consumer is to having the active demand of nutrition and health care functional food.
Summary of the invention
The objective of the invention is provides a kind of kudzuvine root fine dried noodles and production method thereof for the deficiencies in the prior art, be characterized in take special muscle refined flour and kudzu-vine root powder as raw material, add root of kudzu vine extract during with face, the explained hereafter such as warp and face, slaking, compressing tablet, slitting, drying, packing form a kind ofly contains the kudzuvine root fine dried noodles that flavone compound etc. has the functional component of physiologically active and has root of kudzu vine fragrant.
Purpose of the present invention realizes by following technical measures, and wherein said raw material umber is parts by weight except specified otherwise.
The initiation material of kudzuvine root fine dried noodles is composed of the following components:
100 parts of special muscle refined flours
20～40 parts of kudzu-vine root powder
20～25 parts of root of kudzu vine extracts
The production method of kudzuvine root fine dried noodles may further comprise the steps:
(1) Kudzu vane root liquid extracts
Produce season with 30～80 parts of the fresh roots of kudzu vine at the root of kudzu vine, add 100 parts in water, or add 100 parts in water in the season without the fresh root of kudzu vine with 10～50 parts of dried Gegen tablets, agitating heating in steam-jacked kettle, 1～2h is extracted in insulation after the water boiling, removes by filter filter residue and obtains Kudzu vane root liquid, cools off for subsequent use;
(2) dry powder blend
With 20～40 parts of 100 parts of special muscle refined flours and kudzu-vine root powder, add in the dough mixing machine and fully stir, flour and kudzu-vine root powder are mixed;
(3) and face
In the flour and kudzu-vine root powder that mixes in above-mentioned dough mixing machine, add 20～25 parts of above-mentioned Kudzu vane root liquids, rapid stirring 10～15min obtains dough under the rotating speed of 60～80r/min;
(4) slaking
Above-mentioned dough is changed in the aging machine, and the aging machine rotating speed is 25～40r/min, low rate mixing 6～10min;
(5) compressing tablet
With the slaking dough successively through 9～13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, as required, wearing thickness is 0.75～1.5mm;
(6) slitting `
According to different product requirements, select different face cuttves with rolling good wear the wetted surface bar that vertically is cut into definite shape, be cut into the noodles that length is 2000～3000mm with reciprocating type cutoff tool simultaneously;
(7) hanging strip
With the face bar wetted surface bar is hung up, entered the oven dry carrier chain;
(8) repair footing
With the wetted surface bar that hangs with cutoff tool with the footing trimmed;
(9) drying
Employing low temperature at a slow speed method carries out drying, and the wetted surface bar makes the wetted surface bar become water content and is lower than 13.5% dried noodles through the drying in cold wind Ding Tiao district, guarantor Chao Fahanqu, high-temperature region and the district of bringing down a fever:
Wherein, cold wind Ding Tiao district: at normal temperatures, adopt to add the measure of wind hydrofuge, keep relative humidity 70%, make the wetted surface bar be transformed into the elastomeric typing stage by plastic, this dryer section 50～80min consuming time;
Protect Chao Fahanqu: 25 ℃ of temperature, under relative humidity 75%～80% condition, make noodles lose most of moisture, this dryer section 100～160min consuming time;
High-temperature region: 32～35 ℃ of temperature, under relative humidity 60%～65% condition, guarantee that hydrofuge is unobstructed, make noodles continue to dry out, this dryer section 100～160min consuming time;
The district of bringing down a fever: under the normal temperature, adopt to add the measure of wind hydrofuge, make the noodles temperature be down to room temperature, and make and further carry out the wet exchange of heat between noodles inside and the noodles and homogenize, what reach the dried noodles proterties stablizes this dryer section 50～80min consuming time;
(10) undercarriage
With the noodles of drying undercarriage machine undercarriage, place on the operating table surface;
(11) tangent plane
Dried noodles is cut into the length of 180mm, 200mm, 220mm or 240mm with the vermicelli cutting machine;
(12) packing
Adopt device of full automatic packaging or semi-automatic packer, dried noodles is packaged into 200g, 400g packed or 150g, 200g, 375g, the Different Weight specification of 500g paper bag, different root of kudzu vine addition and difform kudzuvine root fine dried noodles finished product.
Dough and cream scraper is any in wide cutter, square cutter, dise knife, dragon palpus cutter or the oval cutter.
Noodles are shaped as any in rectangle, square, circle or the ellipse.
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, and meet the following requirements:
The organoleptic indicator is to have the light brown of uniformity; Fragrant with root of kudzu vine is without tart flavour, musty and other peculiar smell; Boil rear mouthfeel not sticking, not gritty, soft smooth.Physical and chemical index is as shown in Table 1 below.Sanitary index is free from admixture, without insect pest, pollution-free.
The present invention has the following advantages:
1 introduces kudzu-vine root powder in vermicelli, make product contain the functional components such as physiological activator flavone compound, has alimentary health-care function.
2 and add the root of kudzu vine extract during face, the functional components such as flavone compound that contain in the product have been increased, the not good problem of product sensory performance of having avoided again too much adding kudzu-vine root powder to cause makes product have simultaneously good organoleptic indicator and abundant nutritional labeling.
3 employing low temperature at a slow speed method carry out drying, and the product that obtains is bright and clean neat, and strip-breaking rate is low, and mouthfeel is smooth, and the organoleptic indicator is good.
4 products do not contain any additive, meet the consumer fully to the requirement of food nutrition safety.
The production technology of 5 products is simple, and working condition is gentle, and flavone compound physiological activator in the root of kudzu vine without destruction, has been kept the biologically active of functional component to greatest extent.
6 select different face cuttves, can produce different thickness, width and shape product, fully satisfy the hobby requirement of different crowd.
7 product diversification, root of kudzu vine addition is different, makes the product nutritive value different with local flavor, can produce the product of different class, satisfies different consumer groups' needs.
8 is different according to season, and the available bright root of kudzu vine or dried Gegen tablets are produced Kudzu vane root liquid, and the production of product is not subjected to the restriction of season and region.
Description of drawings
Fig. 1 is the process chart of kudzuvine root fine dried noodles production method.
1 kudzu-vine root powder, 2 flour, 3 Kudzu vane root liquids, 4 dry powder blend, 5 and face, 6 slakings, 7 compressing tablets, 8 slittings, 9 hanging strips, 10 repair footing, 11 dryings, 12 undercarriages, 13 tangent planes, 14 packings, 15 finished products.
The specific embodiment
Below by embodiment the present invention is carried out concrete description, be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified, can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field can according to the content of the invention described above, make some nonessential improvement and adjustment to the present invention.
Embodiment 1
Take by weighing fresh root of kudzu vine 55kg, add water 100kg, agitating heating in steam-jacked kettle, 1.5h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 120kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 90kg is added in the dough mixing machine rapid stirring 12min under the rotating speed of 70r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 30r/min, stir 8min, make dough rest.The slaking dough successively through 11 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.00mm.Must cutter will wear with dragon and vertically to be cut into the circular wetted surface bar that diameter is 1.0mm, be cut into simultaneously the length of 2500mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 60min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 120min in district; 32～35 ℃ of temperature, the dry 120min in the high-temperature region of relative humidity 60%～65%; The dry 60min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 200mm with the vermicelli cutting machine, with device of full automatic packaging dried noodles is packaged into the medium bright root of kudzu vine filamentary silver face finished product of the packed root of kudzu vine addition of 200g.
Take by weighing fresh root of kudzu vine 30kg, add water 100kg, agitating heating in steam-jacked kettle, 1h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 80kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 80kg is added in the dough mixing machine rapid stirring 10min under the rotating speed of 60r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 25r/min, stir 6min, make dough rest.The slaking dough successively through 9 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.To wear with square cutter and vertically to be cut into the square wetted surface bar that width is 1.2mm, be cut into simultaneously the length of 2000mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 50min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 100min in district; 32～35 ℃ of temperature, the dry 100min in the high-temperature region of relative humidity 60%～65%; The dry 50min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 220mm with the vermicelli cutting machine, with device of full automatic packaging dried noodles is packaged into the few bright root of kudzu vine fine flour finished product of the packed root of kudzu vine addition of 400g.
Embodiment 3
Take by weighing fresh root of kudzu vine 80kg, add water 100kg, agitating heating in steam-jacked kettle, 2h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 160kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 100kg is added in the dough mixing machine rapid stirring 15min under the rotating speed of 80r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 40r/min, stir 10min, make dough rest.The slaking dough successively through 13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.5mm.To wear with oval cutter and vertically to be cut into the oval wetted surface bar that width is 2.0mm, be cut into simultaneously the length of 3000mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 80min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 160min in district; 32～35 ℃ of temperature, the dry 160min in the high-temperature region of relative humidity 60%～65%; The dry 80min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 180mm with the vermicelli cutting machine, dried noodles is packaged into the many bright root of kudzu vine chafing-dish noodles finished products of root of kudzu vine addition of 150g paper bag with semi-automatic packer.
Embodiment 4
Take by weighing dried Gegen tablets 10kg, add water 100kg, agitating heating in steam-jacked kettle, 1h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 80kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 80kg is added in the dough mixing machine rapid stirring 10min under the rotating speed of 60r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 25r/min, stir 6min, make dough rest.The slaking dough successively through 9 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.5mm.To wear with oval cutter and vertically to be cut into the oval wetted surface bar that width is 2.0mm, be cut into simultaneously the length of 2000mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 80min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 160min in district; 32～35 ℃ of temperature, the dry 160min in the high-temperature region of relative humidity 60%～65%; The dry 80min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 240mm with the vermicelli cutting machine, with semi-automatic packer dried noodles is packaged into the few dried root of kudzu vine chafing-dish noodles finished product of 500g paper bag root of kudzu vine addition.
Embodiment 5
Take by weighing dried Gegen tablets 30kg, add water 100kg, agitating heating in steam-jacked kettle, 1.5h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 120kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 90kg is added in the dough mixing machine rapid stirring 12min under the rotating speed of 70r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 30r/min, stir 8min, make dough rest.The slaking dough successively through 11 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.To wear with wide cutter and vertically to be cut into the rectangle wetted surface bar that width is 3.0mm, be cut into simultaneously the length of 2500mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 60min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 120min in district; 32～35 ℃ of temperature, the dry 120min in the high-temperature region of relative humidity 60%～65%; The dry 60min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 220mm with the vermicelli cutting machine, dried noodles is packaged into medium wide finished product of the dried root of kudzu vine of root of kudzu vine addition of 375g paper bag with semi-automatic packer.
Embodiment 6
Take by weighing dried Gegen tablets 50kg, add water 100kg, agitating heating in steam-jacked kettle, 2h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing the special muscle refined flour of 400kg and 160kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 100kg is added in the dough mixing machine rapid stirring 15min under the rotating speed of 80r/min.The dough that mixes is moved in the aging machine, under the rotating speed of 40r/min, stir 10min, make dough rest.The slaking dough successively through 13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.Must cutter will wear with dragon and vertically to be cut into the circular wetted surface bar that diameter is 1.0mm, be cut into simultaneously the length of 2500mm with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 50min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%～80% tide sweating dry 100min in district; 32～35 ℃ of temperature, the dry 100min in the high-temperature region of relative humidity 60%～65%; The dry 50min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, dried noodles is cut into the length of 200mm with the vermicelli cutting machine, dried noodles is packaged into the high dried root of kudzu vine filamentary silver face finished product of root of kudzu vine addition of 200g paper bag with semi-automatic packer.
Table 1 kudzuvine root fine dried noodles physical and chemical index
Claims (3)
1. a kudzuvine root fine dried noodles is characterized in that the initiation material of this kudzuvine root fine dried noodles is composed of the following components, counts by weight:
100 parts of special muscle refined flours
20 ~ 40 parts of kudzu-vine root powder
20 ~ 25 parts of root of kudzu vine extracts
And by the preparation of following processing step and technological parameter:
(1) Kudzu vane root liquid extracts
Produce season with 30 ~ 80 parts of the fresh roots of kudzu vine at the root of kudzu vine, add 100 parts in water, or add 100 parts in water in the season without the fresh root of kudzu vine with 10 ~ 50 parts of dried Gegen tablets, agitating heating in steam-jacked kettle, 1 ~ 2h is extracted in insulation after the water boiling, removes by filter filter residue and obtains Kudzu vane root liquid, cools off for subsequent use;
(2) dry powder blend
With 20 ~ 40 parts of 100 parts of special muscle refined flours and kudzu-vine root powder, add in the dough mixing machine and fully stir, flour and kudzu-vine root powder are mixed;
(3) and face
In the flour and kudzu-vine root powder that mixes in above-mentioned dough mixing machine, add 20 ~ 25 parts of above-mentioned Kudzu vane root liquids, rapid stirring 10 ~ 15min obtains dough under the rotating speed of 60 ~ 80r/min;
(4) slaking
Above-mentioned dough is changed in the aging machine, and the aging machine rotating speed is 25 ~ 40r/min, low rate mixing 6 ~ 10min;
(5) compressing tablet
With the slaking dough successively through 9 ~ 13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, as required, wearing thickness is 0.75 ~ 1.5mm;
(6) slitting
According to different product requirements, select different face cuttves with rolling good wear the wetted surface bar that vertically is cut into definite shape, be cut into the noodles that length is 2000 ~ 3000mm with reciprocating type cutoff tool simultaneously;
(7) hanging strip
With the face bar wetted surface bar is hung up, entered the oven dry carrier chain;
(8) repair footing
With the wetted surface bar that hangs with cutoff tool with the footing trimmed;
(9) drying
Employing low temperature at a slow speed method carries out drying, and the wetted surface bar makes the wetted surface bar become water content and is lower than 13.5% dried noodles through the drying in cold wind Ding Tiao district, guarantor Chao Fahanqu, high-temperature region and the district of bringing down a fever:
Wherein, cold wind Ding Tiao district: at normal temperatures, adopt to add the measure of wind hydrofuge, keep relative humidity 70%, make the wetted surface bar be transformed into the elastomeric typing stage by plastic, this dryer section 50 ~ 80min consuming time;
Protect Chao Fahanqu: 25 ℃ of temperature, under relative humidity 75% ~ 80% condition, make noodles lose most of moisture, this dryer section 100 ~ 160min consuming time;
High-temperature region: 32 ~ 35 ℃ of temperature, under relative humidity 60% ~ 65% condition, guarantee that hydrofuge is unobstructed, make noodles continue to dry out, this dryer section 100 ~ 160min consuming time;
The district of bringing down a fever: under the normal temperature, adopt to add the measure of wind hydrofuge, make the noodles temperature be down to room temperature, and make and further carry out the wet exchange of heat between noodles inside and the noodles and homogenize, what reach the dried noodles proterties stablizes this dryer section 50 ~ 80min consuming time;
(10) undercarriage
With the noodles of drying undercarriage machine undercarriage, place on the operating table surface;
(11) tangent plane
Dried noodles is cut into the length of 180mm, 200mm, 220mm or 240mm with the vermicelli cutting machine;
(12) packing
Adopt device of full automatic packaging or semi-automatic packer, dried noodles is packaged into 200g, 400g packed or 150g, 200g, 375g, the Different Weight specification of 500g paper bag, different root of kudzu vine addition and difform kudzuvine root fine dried noodles finished product.
2. kudzuvine root fine dried noodles according to claim 1 is characterized in that dough and cream scraper is any in wide cutter, square cutter, dise knife, dragon palpus cutter or the oval cutter.
3. kudzuvine root fine dried noodles according to claim 1 is characterized in that noodles are shaped as any in square, circle or the ellipse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100408892A CN102090570B (en) | 2011-02-19 | 2011-02-19 | Kudzuvine root fine dried noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100408892A CN102090570B (en) | 2011-02-19 | 2011-02-19 | Kudzuvine root fine dried noodles and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102090570A CN102090570A (en) | 2011-06-15 |
| CN102090570B true CN102090570B (en) | 2013-04-10 |
Family
ID=44123964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100408892A Expired - Fee Related CN102090570B (en) | 2011-02-19 | 2011-02-19 | Kudzuvine root fine dried noodles and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102090570B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578176B (en) * | 2012-03-05 | 2014-05-07 | 克明面业股份有限公司 | Dry steaming method for fine dried noodles and dry-steamed fine dried noodles |
| CN102550950B (en) * | 2012-03-05 | 2013-08-07 | 克明面业股份有限公司 | Method and device for producing dry-steamed fine dried noodles |
| CN103371342A (en) * | 2012-04-28 | 2013-10-30 | 殷庆章 | Method for extracting kudzu root |
| CN102715473A (en) * | 2012-06-21 | 2012-10-10 | 广西桂林双成生态食品连锁超市有限公司 | Application of Pueraria powder to making flour products |
| CN102696964B (en) * | 2012-06-23 | 2013-08-21 | 刘海燕 | Rhus semialata dried noodle |
| CN102813127B (en) * | 2012-07-25 | 2013-11-06 | 于兴俊 | Kudzuvine root health preserving fine dried noodle and processing method thereof |
| CN102805310B (en) * | 2012-08-29 | 2013-11-06 | 朱绍泉 | Kudzuvine root noodle and preparation method thereof |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN103783393A (en) * | 2013-09-26 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | Technique for fabricating fine dried noodles |
| CN103719723A (en) * | 2014-01-09 | 2014-04-16 | 榕江县平永镇雷之源农副产品生产基地（微型企业） | Preparation process of kudzuvine root noodles |
| CN103976267B (en) * | 2014-05-30 | 2015-09-09 | 洛阳本草生物制药股份有限公司 | A kind of preparation technology of acorn nut kudzuvine root fine dried noodles |
| CN103960587B (en) * | 2014-05-30 | 2015-09-09 | 洛阳本草生物制药股份有限公司 | A kind of preparation technology of acorn nut healthy fine dried noodles |
| CN104247916A (en) * | 2014-09-15 | 2014-12-31 | 浏阳河农业产业集团股份有限公司 | Kudzu root nutritional dried noodle and preparation method thereof |
| CN105166678A (en) * | 2015-08-07 | 2015-12-23 | 息县宏升粮食制品有限责任公司 | Preparation method of fine dried noodles containing radix puerariae powder |
| CN109170570A (en) * | 2018-10-23 | 2019-01-11 | 湖北沛丰生物科技股份有限公司 | A kind of processing method of tea juice vermicelli |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090711A (en) * | 1993-02-10 | 1994-08-17 | 湖南省石门县山宝食品厂 | Noodles containing root of kudzuvine |
| CN1304675A (en) * | 2000-11-09 | 2001-07-25 | 夏桂秋 | Arrowroot starch noodles and its preparing process |
| CN1304674A (en) * | 2000-10-18 | 2001-07-25 | 袁茂斌 | Dried noodles made of mineral water and arrowroot starch |
| CN101040687A (en) * | 2007-03-14 | 2007-09-26 | 范传玲 | Health-care noodle made of kudzu root |
-
2011
- 2011-02-19 CN CN2011100408892A patent/CN102090570B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090711A (en) * | 1993-02-10 | 1994-08-17 | 湖南省石门县山宝食品厂 | Noodles containing root of kudzuvine |
| CN1304674A (en) * | 2000-10-18 | 2001-07-25 | 袁茂斌 | Dried noodles made of mineral water and arrowroot starch |
| CN1304675A (en) * | 2000-11-09 | 2001-07-25 | 夏桂秋 | Arrowroot starch noodles and its preparing process |
| CN101040687A (en) * | 2007-03-14 | 2007-09-26 | 范传玲 | Health-care noodle made of kudzu root |
Non-Patent Citations (1)
| Title |
|---|
| 刘英汉等.葛的栽培与葛根的加工利用.《葛的栽培与葛根的加工利用》.金盾出版社,2002,(第一版),第229-231页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102090570A (en) | 2011-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090570B (en) | Kudzuvine root fine dried noodles and production method thereof | |
| CN102511804B (en) | Instant sweet potato starch noodles and production method thereof | |
| CN102187971A (en) | Konjak noodles and preparation method thereof | |
| CN104738411A (en) | Dendrobium officinale life-preserving noodles and preparation method thereof | |
| CN103844191A (en) | Nutritional green vegetable fine dried noodles and preparation method thereof | |
| CN105105006A (en) | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof | |
| CN103783396A (en) | Nutritional purple pakchoi noodles and preparation method thereof | |
| CN102342434A (en) | Nutritional fruity noodles | |
| CN105010988A (en) | Spleen strengthening and digestion promoting vegetable fine dried noodle | |
| CN104489498A (en) | Preparation method of nutritional health wolfberry noodles | |
| CN103947939A (en) | Millet-flavor noodle | |
| CN104996904A (en) | Qi supplementing and blood nourishing vegetable fine dried noodle | |
| CN103689402A (en) | Hawthorn-mulberry leaf fine dried noodle and production method thereof | |
| CN102239998A (en) | All-nature colorful glutinous rice noodles and production method thereof | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| CN107594331A (en) | A kind of chu chrysanthemum vermicelli and preparation method thereof | |
| CN105010989A (en) | Heat clearing and toxin relieving fruit fine dried noodle | |
| CN102511729A (en) | Noodle containing elm bark flour | |
| CN107348008A (en) | A kind of preparation method rich in dietary fiber peanut dried bean curd | |
| KR20090042349A (en) | The preparing method of noodles including cactus extracts | |
| CN107594383A (en) | A kind of minced pork lipid-loweringing leisure food and preparation method thereof | |
| CN107242450A (en) | Suitable sugared rice resistant starch paddy vegetable vermicelli of one kind and preparation method thereof | |
| CN103330133A (en) | Anthocyanin noodles and preparation method thereof | |
| CN102726674A (en) | Preparation method of corn starch vermicelli | |
| KR102141702B1 (en) | Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor |
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: 20130410 Termination date: 20150219 |
|
| EXPY | Termination of patent right or utility model |