CN103238781B - 一种抗酸败与抗褐变的面条加工工艺 - Google Patents
一种抗酸败与抗褐变的面条加工工艺 Download PDFInfo
- Publication number
- CN103238781B CN103238781B CN201310137614.XA CN201310137614A CN103238781B CN 103238781 B CN103238781 B CN 103238781B CN 201310137614 A CN201310137614 A CN 201310137614A CN 103238781 B CN103238781 B CN 103238781B
- Authority
- CN
- China
- Prior art keywords
- water
- noodles
- dough
- add
- processing technology
- 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
Landscapes
- Noodles (AREA)
Abstract
Description
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310137614.XA CN103238781B (zh) | 2013-04-19 | 2013-04-19 | 一种抗酸败与抗褐变的面条加工工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310137614.XA CN103238781B (zh) | 2013-04-19 | 2013-04-19 | 一种抗酸败与抗褐变的面条加工工艺 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103238781A CN103238781A (zh) | 2013-08-14 |
CN103238781B true CN103238781B (zh) | 2014-07-16 |
Family
ID=48918926
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310137614.XA Expired - Fee Related CN103238781B (zh) | 2013-04-19 | 2013-04-19 | 一种抗酸败与抗褐变的面条加工工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103238781B (zh) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455002A (zh) * | 2015-12-07 | 2016-04-06 | 金健米业股份有限公司 | 一种面条颜色改良的加工方法 |
CN113907258B (zh) * | 2021-11-02 | 2022-07-12 | 丰顺县瑞丰粮油食品有限公司 | 一种抗酸败与抗褐变的面条加工工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1126556A (zh) * | 1994-07-15 | 1996-07-17 | 东洋水产株式会社 | 袋装湿式即食面的制造方法 |
CN1216987C (zh) * | 1998-04-08 | 2005-08-31 | 味之素株式会社 | 面条的制造方法 |
CN101161078A (zh) * | 2006-10-12 | 2008-04-16 | 理研维他命株式会社 | 面条用水分散性松散剂 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5486641A (en) * | 1977-12-19 | 1979-07-10 | Shimadaya Honten Kk | Noodles making method |
JPS5632964A (en) * | 1979-08-22 | 1981-04-02 | Naruto Sogo Kenkyusho:Kk | Preparation of macaroni to be made instantly |
JP2003088303A (ja) * | 2001-09-17 | 2003-03-25 | Tsuji Seiyu Kk | アジピン酸を主要成分とする液状pH調整剤およびその水中油型乳化物の製造方法と利用 |
-
2013
- 2013-04-19 CN CN201310137614.XA patent/CN103238781B/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1126556A (zh) * | 1994-07-15 | 1996-07-17 | 东洋水产株式会社 | 袋装湿式即食面的制造方法 |
CN1216987C (zh) * | 1998-04-08 | 2005-08-31 | 味之素株式会社 | 面条的制造方法 |
CN101161078A (zh) * | 2006-10-12 | 2008-04-16 | 理研维他命株式会社 | 面条用水分散性松散剂 |
Non-Patent Citations (4)
Title |
---|
有机酸在速食煮面制作中的应用;郭大存等;《食品科学》;19971231;第18卷(第5期);第14-18页 * |
杨铭铎等.湿面保质保藏的研究.《哈尔滨商业大学学报(自然科学版)》.2005,(第01期), |
湿面保质保藏的研究;杨铭铎等;《哈尔滨商业大学学报(自然科学版)》;20050228(第01期);第83-87页 * |
郭大存等.有机酸在速食煮面制作中的应用.《食品科学》.1997,第18卷(第5期),第14-18页. |
Also Published As
Publication number | Publication date |
---|---|
CN103238781A (zh) | 2013-08-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104544312B (zh) | 一种半发酵低盐鱼肉休闲食品及其制作方法 | |
KR101440363B1 (ko) | 단기숙성 양조간장액의 제조방법 | |
KR101738401B1 (ko) | 증편제조방식을 이용한 발효 떡 반죽의 제조방법 | |
KR20140002371A (ko) | 발효누룽지의 제조방법 | |
CN101690572B (zh) | 一种木姜子酱的制作方法 | |
CN103238781B (zh) | 一种抗酸败与抗褐变的面条加工工艺 | |
CN102754821A (zh) | 一种发酵鱼骨肉酱的生产方法 | |
CN104126769B (zh) | 一种营养香糟馒头的制备方法 | |
CN103548965A (zh) | 一种基于复合菌发酵生产低热量豆渣纤维饼干的方法 | |
KR101118065B1 (ko) | 복분자를 함유하는 멸치 액젓의 제조방법 및 이에 의해 제조된 복분자 함유 멸치 액젓 | |
KR101774838B1 (ko) | 콩알이 살아있는 된장의 제조방법 및 이에 따른 된장 | |
CN107397134A (zh) | 一种抗褐变的面条加工方法 | |
RU2552053C2 (ru) | Способ производства хлеба по ускоренной технологии с использованием подкисляющей добавки | |
CN111513122A (zh) | 一种蛋糕制作原料及其生物发酵方法 | |
CN108077743A (zh) | 一种提高面条弹性的加工工艺 | |
CN102783522A (zh) | 一种酶法膏状腐乳味调味酱的生产方法 | |
CN107455665A (zh) | 一种面条的加工工艺 | |
CN110934264A (zh) | 一种奥尔良烤鸡腿的生产工艺 | |
KR101004180B1 (ko) | 백미백국을 이용한 벌꿀발효주 제조방법 | |
KR100320727B1 (ko) | 맥아발효액의 제조방법 | |
KR100367969B1 (ko) | 감식초마늘 | |
ZA202304489B (en) | Reconstituted green tea with high gamma-aminobutyric acid content and preparation method thereof | |
JPH0239866A (ja) | 臭いの少ない低塩味噌の製造方法 | |
CN105166848B (zh) | 一种青椒发酵产品及其制备方法 | |
KR20180052187A (ko) | 해물 된장의 제조방법 및 그 제조방법에 의해 제조된 해물 된장 |
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 | ||
EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20130814 Assignee: Wenshan City Ma Tang Feng Jia grain and oil industry limited liability company Assignor: Feng Jiayong Contract record no.: 2015530000029 Denomination of invention: Rancidity and browning resisting noodle processing technology Granted publication date: 20140716 License type: Exclusive License Record date: 20150420 |
|
LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140716 Termination date: 20200419 |
|
CF01 | Termination of patent right due to non-payment of annual fee |