CN103535613A - Wholewheat dried noodles and processing method thereof - Google Patents
Wholewheat dried noodles and processing method thereof Download PDFInfo
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- CN103535613A CN103535613A CN201310466480.6A CN201310466480A CN103535613A CN 103535613 A CN103535613 A CN 103535613A CN 201310466480 A CN201310466480 A CN 201310466480A CN 103535613 A CN103535613 A CN 103535613A
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- 238000003672 processing method Methods 0.000 title abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 17
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229920002907 Guar gum Polymers 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 229960002154 guar gum Drugs 0.000 claims abstract description 9
- 235000010417 guar gum Nutrition 0.000 claims abstract description 9
- 239000000665 guar gum Substances 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 15
- 238000003490 calendering Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 abstract description 10
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 108010050181 aleurone Proteins 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000018152 Cerebral disease Diseases 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000003245 coal Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 239000000419 plant extract Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 150000003839 salts Chemical group 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides wholewheat dried noodles and a processing method thereof. The wholewheat dried noodles consist of the following ingredients by weight percent: 95 to 98 percent of wholewheat flour, 1 to 1.2 percent of guar gum, 0.8 to 3.8 percent of refined konjak powder and 0.2 percent of dietary alkali. The wholewheat flour is adopted as a main raw material, so that the wheat flavor is strong, the produced dried noodles taste smooth, tough, chewy and flexible, the health function on reducing the blood glucose and the blood fat, softening the blood vessels, enhancing the human immunity, preventing the gastrointestinal tract diseases can be adequately played; in addition, the refined konjak powder is added in the dried noodles, the taste is relatively good, and the problem that the wholewheat flour taste coarser than ordinary flour can be effectively avoided.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, particularly a kind of whole wheat vermicelli and processing method thereof.
Background technology
In recent years, along with the increase of people's income, partial mass Flour product is consumed to more smart, whiter future development, and in fact, this is a kind of consumption mistaken ideas.According to State General Administration for Quality Supervision and the authority of Grain in China employer's organization issue, the flour and rice of coarse food grain and normal process (mainly referring to flour, rice and goods thereof) its nutritive value and health-care efficacy, be far above rice, the fine flour of overprocessing.Undue pursuit is white, smart, not only wastes a large amount of grain resources, increases energy resource consumption, and the nutriment such as contained a large amount of vitamin, protein, dietary fiber in grain, along with overprocessing is transferred in byproduct, for field of fodder.Due to the necessary micro-disappearance of part nutrient and human body in major product, cause the incidence of disease of the ciril diseases such as human digestive tract disease and hypertension, diabetes, coronary heart disease soaring year by year.Along with the raising of people's living standard, health diet has formed a kind of consumption demand, and market prospects are day by day wide, and under this background, traditional food retains the processing method of nutrient, a brand-new problem is provided to grain processing field.
Vermicelli primary raw material is flour, and flour is formed by wheat processing, and wheat is comprised of epidermis, aleurone and endosperm.Epidermis main component is crude fibre, and human body can not absorb; Aleurone is between epidermis and endosperm, thickness 0.2mm-0.4mm, milky white or light yellow, wheat aromatic flavour that color and luster is, its Main Ingredients and Appearance is protein, dietary fiber, Cobastab, vitamin E and carbohydrate and the necessary various trace elements of human body, it is the most concentrated position of nutrition in wheat, flour with the common processing of endosperm is commonly called as wholemeal, it is the primary raw material of making luxury food, if the whole wheat vermicelli of being produced as raw material by it will be the vermicelli treasures that integrates nutrition, keeps healthy.
Summary of the invention
The object of this invention is to provide a kind of whole wheat vermicelli and processing method thereof, can retain to greatest extent nutriment in wheat, wheat aromatic flavour, effectively promote the wriggling of stomach, intestines, there is the Blood Glucose of reduction, blood lipid level, the health-care effect that prevention coronary heart disease and cardio-cerebral diseases occur, and procedure of processing consumes energy less, cooking loss is little.
In order to solve the problems of the technologies described above, technical scheme of the present invention is as follows: whole wheat vermicelli, is characterized in that: according to percentage by weight, the wholewheat flour of 95%-98%, 1%～1.2% guar gum, 0.8%～3.8% konjaku powder, 0.2% dietary alkali, consist of.
The procedure of processing of described whole wheat vermicelli is as follows: 1. dietary alkali and water being made into quality is that 0.2% temperature is 75 than concentration
0c～85
0aqueous slkali between C, joins konjaku powder in aqueous slkali by the mass ratio 10:1 of aqueous slkali, with per minute 30 speed that turn, stirs 5 minutes, is made into konjak gel; Guar gum and 50
0the C warm water in mass ratio concentration ratio stirring of 1:5 is made guar gum solution for 10 minutes; 2. wholewheat flour and water are put into mixer with mass ratio 100:25-100:28 and stir 3 minutes, the konjak gel and cluster bean glue that 1. step obtains added wherein, stir 8 minutes, treat that temperature of charge is higher than environment temperature 5
0c～8
0during C; 3. by, 2. walk gained mixture through standing slaking in 12 minutes, enter the compound calendering of first; 4. by sending into secondary through wearing of compound calendering, wear aging machine, at relative humidity 85%-95%, temperature 32
0c～45
0in the closed environment of C, slaking is 20 minutes; 5. by step 4. in gained material through the double calendering of two road corrugation rolls, further improve the molecule combination of dough sheet, increase surface smoothness, enter next step continuous four continuous calenderings, then slitting, in temperature 20
0c～25
0c, in the environment of relative humidity 80 ± 10%, with 400m
3/ minute air quantity cold wind determine bar 45 minutes; 6. by step 4. in products therefrom 30
0c～35
0in the environment of C, protect damp perspiration 1.5/h, then carry out high temperature 32
0c～35
0drying and processing and normal temperature shaping in 40 minutes, 15 minutes 15 are carried out in C humidity discharging for 2.5 hours
0the setting of C low temperature is processed, and then cuts off, packs.
Beneficial effect:
Whole wheat vermicelli of the present invention, adopt wholewheat flour as primary raw material, and wheat fragrance is stronger, the vermicelli mouthfeel made is lubricious, chewiness is powerful, it can reduce blood sugar, blood fat, and softening blood vessel increases body immunity, prevent what enterogastric diseases from occurring, health-care efficacy is given full play to, and in addition, adds konjaku powder in vermicelli, its mouthfeel is better, can effectively avoid wholewheat flour compared with the problem of general flour coarse mouthfeel.
Whole wheat vermicelli processing method of the present invention, through reality processing measuring and calculating, its power consumption is 70% of prior art, coal consumption be only 1/3 of traditional handicraft, actual cooking loses≤3.0%, than national Specification≤10% low 3.3 times.In process, by sending into secondary through wearing of compound calendering, wear aging machine, at relative humidity 85%-95%, temperature 32
0c～45
0in the body of C relatively standing 20 minutes.During this period, cystine linkage and the hydrogen sulfide linkage of the part gluten quality molecule Fracture before causing in process, connected again, and gluten molecule network structure further forms; Intermolecular combination is tightr, finally forms color, homogeneous, viscoelasticity, calenderability and meets wearing of technological requirement.
Whole wheat vermicelli of the present invention and processing method thereof, two Plant Extracts that add for improving the processing characteristics of material and the palatability of product---konjaku powder and guar gum form compound additive, in wholewheat flour, the protein of aleurone is salt dissolubility globulin, glutelin and water-solubility protein, after these albumen water suctions, do not form gluten, the dough viscoelasticity extensibility of becoming reconciled is minimum, be difficult for calendaring molding, in conjunction with the repeatedly calendering in production technology, add after this compound additive, the processing characteristics of its dough be improved significantly, the extensibility of dough sheet, fineness is greatly improved.Meanwhile, finished product vermicelli mouthfeel is smooth agreeable to the taste, and cooking loss obviously reduces.
Accompanying drawing explanation
Fig. 1 is flow sheet of the present invention.
The specific embodiment
Below specific embodiments of the invention.
Embodiment 1: take 245 kilograms of wholewheat flours, 2.5 kilograms of konjaku powders, 2.5 kilograms of guar gums, dietary alkali 0.5kg, according to Fig. 1 process chart of the present invention, the first step stirs the mass ratio 100:25 of flour and water-100:28; Second step will eat buck and water, and to be mixed with quality be that 0.2% temperature is 75
0c～85
0aqueous slkali between C, stirs konjaku powder in mass ratio for 100:1 adds in alkali lye, make konjak gel, guar gum in mass ratio 5:1 50
0in C warm water, stir and form cluster bean glue; The 3rd step by water and wholewheat flour in the ratio of 5:1 25
0c～28
0under the state of C, stir 5 minutes, then add 10 times, temperature 95
0c～100
0hot water between C stirs 18～22 minutes, makes even pastel stand-by; The 4th step by the first step, second step institute until material stirring evenly after, then add the 3rd material that step is treated to mix and stir 5 minutes; The 5th step, by the 4th step gained mixture, through standing slaking in 15 minutes, enters post cure machine after compound calendering, at relative humidity 85%-95%, and temperature 32
0c～45
0in the closed environment of C, standing slaking is 20 minutes, then carries out the imitative hand high strength of the two road corrugation rolls pressure of mixing, after this again through four road continuous calenderings, slitting, 20
0c～25
0in the environment of C, determine bar 45 minutes; The 6th step by the 5th step products therefrom 27
0c～31
0c, wind speed 6 meters～10 meter per seconds, air quantity 400 m
3in/second environment, protect tide and perspire 1.5 hours, then carry out high temperature 32
0c～35
0c high temperature humidity discharging 2.5 hours, the shaping in 45 minutes of drying and processing and normal temperature, finally at low temperature 20
0after C formalizes 15 minutes below, slitting, packing.
Embodiment 2: take 244 kilograms of wholewheat flours, 3 kilograms of konjaku powders, 3 kilograms of guar gums, 0.5 kilogram of dietary alkali, the method for embodiment 1 processing according to quantity.
Embodiment 3: take 246 kilograms of wholewheat flours, 2 kilograms of konjaku powders, 2 kilograms of guar gums, 0.5 kilogram of dietary alkali, according to the method processing of embodiment 1.
Claims (2)
1. whole wheat vermicelli, is characterized in that: according to percentage by weight, the wholewheat flour of 95%-98%, 1%～1.2% guar gum, 0.8%～3.8% konjaku powder, 0.2% dietary alkali, consist of.
2. whole wheat vermicelli according to claim 1, is characterized in that: the procedure of processing of described vermicelli is as follows: 1. dietary alkali and water being made into quality is that 0.2% temperature is 75 than concentration
0c～85
0aqueous slkali between C, joins konjaku powder in aqueous slkali by the mass ratio 10:1 of aqueous slkali, with per minute 30 speed that turn, stirs 5 minutes, is made into konjak gel; Guar gum and 50
0the C warm water in mass ratio concentration ratio stirring of 1:5 is made guar gum solution for 10 minutes; 2. wholewheat flour and water are put into mixer with mass ratio 100:25-100:28 and stir 3 minutes, the konjak gel that the first step is obtained and cluster bean glue add wherein, stir 8 minutes, treat that temperature of charge is higher than environment temperature 5
0c～8
0during C; 3. by second step gained mixture through standing slaking in 12 minutes, enter the compound calendering of first; 4. by sending into secondary through wearing of compound calendering, wear aging machine at relative humidity 85%-95%, temperature 32
0c～45
0c's is airtight, slaking 20 minutes; 5. by step 4. in gained material through the double calendering of two road corrugation rolls, further improve the molecule combination of dough sheet, increase surface smoothness, enter next step continuous four continuous calenderings, then slitting, in temperature 20
0c～25
0c, in the environment of relative humidity 80 ± 10%, with 400m
3/ minute air quantity cold wind determine bar 45 minutes; 6. by the 4th step products therefrom 30
0c～35
0in the environment of C, protect damp perspiration 1.5/h, then carry out high temperature 32
0c～35
0drying and processing and normal temperature shaping in 40 minutes, 15 minutes 15 are carried out in C humidity discharging for 2.5 hours
0the setting of C low temperature is processed, and then cuts off, packs.
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| CN201310466480.6A CN103535613A (en) | 2013-10-09 | 2013-10-09 | Wholewheat dried noodles and processing method thereof |
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| CN201310466480.6A CN103535613A (en) | 2013-10-09 | 2013-10-09 | Wholewheat dried noodles and processing method thereof |
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| CN103535613A true CN103535613A (en) | 2014-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310466480.6A Pending CN103535613A (en) | 2013-10-09 | 2013-10-09 | Wholewheat dried noodles and processing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000102A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Blueberry fine dried noodles |
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| CN104336493A (en) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | Wholewheat dried noodles and processing method thereof |
| CN107136148A (en) * | 2017-05-31 | 2017-09-08 | 成都鲜美诚食品有限公司 | The ageing method of dough |
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| CN101433323A (en) * | 2008-12-01 | 2009-05-20 | 郧西县鸿大粮油食品工业发展有限公司 | Kudzuvine root starch noodle and method for producing the same |
| CN101461389A (en) * | 2009-01-08 | 2009-06-24 | 郧西县鸿大粮油食品工业发展有限公司 | Konjak noodle and method for processing the same |
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| CN101843314A (en) * | 2009-09-04 | 2010-09-29 | 汉阴县川陕魔芋厂 | Konjak noodles and preparation method thereof |
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2013
- 2013-10-09 CN CN201310466480.6A patent/CN103535613A/en active Pending
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| CN101433323A (en) * | 2008-12-01 | 2009-05-20 | 郧西县鸿大粮油食品工业发展有限公司 | Kudzuvine root starch noodle and method for producing the same |
| CN101744240A (en) * | 2008-12-08 | 2010-06-23 | 南京林业大学 | Ginkgo leaf nutritious and health-care fine dried noodles and preparation method thereof |
| CN101461389A (en) * | 2009-01-08 | 2009-06-24 | 郧西县鸿大粮油食品工业发展有限公司 | Konjak noodle and method for processing the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
| CN104000102A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Blueberry fine dried noodles |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| CN104336493A (en) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | Wholewheat dried noodles and processing method thereof |
| CN107136148A (en) * | 2017-05-31 | 2017-09-08 | 成都鲜美诚食品有限公司 | The ageing method of dough |
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Application publication date: 20140129 |