CN103584026A - Purple sweet potato powder ingredient and preparation technology thereof - Google Patents
Purple sweet potato powder ingredient and preparation technology thereof Download PDFInfo
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- CN103584026A CN103584026A CN201310635443.3A CN201310635443A CN103584026A CN 103584026 A CN103584026 A CN 103584026A CN 201310635443 A CN201310635443 A CN 201310635443A CN 103584026 A CN103584026 A CN 103584026A
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- sweet potato
- purple sweet
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- 239000000843 powder Substances 0.000 title claims abstract description 76
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 51
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 51
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 239000004615 ingredient Substances 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 33
- 235000021307 Triticum Nutrition 0.000 claims abstract description 33
- 230000009261 transgenic effect Effects 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 21
- 235000012054 meals Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000004976 Solanum vernei Nutrition 0.000 description 8
- 241000352057 Solanum vernei Species 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 230000002618 waking effect Effects 0.000 description 4
- 210000004907 gland Anatomy 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L7/20—Malt products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing and relates to a purple sweet potato powder ingredient and a preparation technology thereof. The purple sweet potato powder ingredient comprises, by weight, 3-6 parts of purple sweet potato powder, 1-3 parts of wheat germ powder and 2-4 parts of non-transgenic soybean powder. The preparation technology comprises the following steps of carrying out spray drying on extracted wheat germ, mixing the dried wheat germ, purple sweet potato powder and non-transgenic soybean powder, putting the mixture into a V-shaped mixer, carrying out full stirring for 20-30min, putting the mixture into a vertical filling box-type bag packaging machine, carrying out packaging by a food bag and carrying out vacuum sealing. A wheaten food prepared from the purple sweet potato powder ingredient has a purple sweet potato unique purple color, a high nutritive value and a mellow and fine taste, and is a nutritive, safe and healthy superior product. The preparation technology has simple and easy processes and can realize standard, normative and industrial production easily.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of purple sweet potato powder batching and manufacture craft thereof.
Background technology
Dumpling is the common wheaten food of China, liked by the common people, is a kind of of wheat flour at present for the dumpling flour of making dumplings, and common wheat flour is medium strength flour, and dumpling flour adopts wheat high-strength flour, and the dumpling wrapper contracting out is chewiness relatively, and resistant to cook, is difficult for broken skin.And the dumpling flour of our conventional use, its nutrition is more single, and mouthfeel is more dull, is difficult to meet the popular high request to diet now.Therefore developing dumpling flour balanced in nutrition, mouthfeel is unique is that those skilled in the art are badly in need of the technical problem solving.
Summary of the invention
The present invention is directed to the deficiency that prior art exists, a kind of purple sweet potato powder batching and manufacture craft thereof of improving trophic structure, mouthfeel sweet-smelling is provided.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of purple sweet potato powder batching, its component is counted by weight: 3 ~ 6 parts of purple sweet potato powders, 2 ~ 4 parts of 1 ~ 3 part of wheat germ powder and non-transgenic soy meals.
Further, a kind of purple sweet potato powder batching, its component is counted and is preferably by weight: 4 parts of purple sweet potato powders, 3 parts of 2 parts of wheat germ powders and non-transgenic soy meals.
The manufacture craft of purple sweet potato powder batching, comprise the following steps:
(1) wheat embryo of extraction is sprayed and be dried, the granularity that makes wheat germ powder is 36 ~ 40 orders, then mixes with purple sweet potato powder, non-transgenic soy meal; Wherein each raw material consumption is: 3 ~ 6 parts of purple sweet potato powders, 2 ~ 4 parts of 1 ~ 3 part of wheat germ powder and non-transgenic soy meals;
(2) above-mentioned mixed-powder is placed in to V-arrangement mixer, through 20 ~ 30min, fully stirs, put into vertical filling boxlike bag package machine and pack, with food, with packaging bag, carry out vacuum seal.
Wherein, described purple sweet potato powder makes by following method: after new light violet potato is cleaned up, cut, then at 80 ℃ of baking oven inner drying 180 ~ 200min, make its moisture remain on 8 ~ 10%, entering pulverizer pulverizes, purple potato after pulverizing is entered in 200 μ m sieves to screen, and screenings is purple sweet potato powder.
Described purple sweet potato powder batching is (0.016 ~ 0.054) with the amount ratio of dumpling flour: 1.
The using method of described purple sweet potato powder batching is: get according to the above ratio dumpling flour and purple sweet potato powder batching is put into washbasin, add suitable quantity of water, make with face slightly firmly, be placed on the sealing of container internal gland after becoming reconciled, the face time of waking up is 10 ~ 20min.
The invention has the beneficial effects as follows: it is raw material that the present invention adopts the natural purple sweet potato powder of high-quality pure, wheat germ powder and non-transgenic soy meal, through efficient physical, mix refining forming, not only retained the functional materials such as contained anthocyanidin and amino acid and mineral matter element in purple potato, and be added with range protein and the contour nutritional labeling of vitamin in soy meal and wheat germ powder, product does not add any additive, safety non-pollution is the nutritional-based product that meets truly.By the Flour product that purple sweet potato powder of the present invention batching processes, there is the peculiar purple color and luster of purple potato itself, be of high nutritive value, taste sweet-smelling, delicate mouthfeel, is nutrition, safe, healthy first-class good merchantable brand; And manufacture craft of the present invention is simple, be easy to realize standardization, standardization, suitability for industrialized production.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
The wheat embryo of using in the embodiment of the present invention derives from the extraction in wheat processing process, and non-transgenic soy meal derives from soybean and grinds and to form, and dumpling flour derives from wheat processing, join powder forms.
Embodiment 1
Water intaking dumpling powder 1000g and purple sweet potato powder batching 16g put into washbasin, add suitable quantity of water, make to omit firmly with face, are placed on the sealing of container internal gland after becoming reconciled, and the face time of waking up is 10min.
Wherein, the component of described purple sweet potato powder batching is: purple sweet potato powder 6g, wheat germ powder 6g and non-transgenic soy meal 4g.
The manufacture craft of purple sweet potato powder batching described above, comprises the following steps:
(1) wheat embryo of extraction is sprayed and be dried, the granularity that makes wheat germ powder is 36 ~ 40 orders, then mixes with purple sweet potato powder, non-transgenic soy meal; Wherein each raw material consumption is: purple sweet potato powder 6g, wheat germ powder 6g and non-transgenic soy meal 4g;
(2) above-mentioned mixed-powder is placed in to V-arrangement mixer, through 20min, fully stirs, put into vertical filling boxlike bag package machine and pack, with food, with packaging bag, carry out vacuum seal.
Embodiment 2
Water intaking dumpling powder 1000 and purple sweet potato powder batching 22g put into washbasin, add suitable quantity of water, make to omit firmly with face, are placed on the sealing of container internal gland after becoming reconciled, and the face time of waking up is 15min.
Wherein, the component of described purple sweet potato powder batching is: purple sweet potato powder 12g, wheat germ powder 2g and non-transgenic soy meal 8g.
The manufacture craft of purple sweet potato powder batching described above, comprises the following steps:
(1) wheat embryo of extraction is sprayed and be dried, the granularity that makes wheat germ powder is 36 ~ 40 orders, then mixes with purple sweet potato powder, non-transgenic soy meal; Wherein each raw material consumption is: purple sweet potato powder 12g, wheat germ powder 2g and non-transgenic soy meal 8g;
(2) above-mentioned mixed-powder is placed in to V-arrangement mixer, through 30min, fully stirs, put into vertical filling boxlike bag package machine and pack, with food, with packaging bag, carry out vacuum seal.
Embodiment 3
Boiled dumpling powder 50kg and purple sweet potato powder batching 2.7kg are poured in dough mixing machine, add pure water fully to stir, the face time of waking up is 20min.
Wherein, the component of described purple sweet potato powder batching is: purple sweet potato powder 1.2kg, wheat germ powder 0.6kg and non-transgenic soy meal 0.9kg.
The manufacture craft of purple sweet potato powder batching described above, comprises the following steps:
(1) wheat embryo of extraction is sprayed and be dried, the granularity that makes wheat germ powder is 36 ~ 40 orders, then mixes with purple sweet potato powder, non-transgenic soy meal; Wherein each raw material consumption is: purple sweet potato powder 1.2kg, wheat germ powder 0.6kg and non-transgenic soy meal 0.9kg;
(2) above-mentioned mixed-powder is placed in to V-arrangement mixer, through 25min, fully stirs, put into vertical filling boxlike bag package machine and pack, with food, with packaging bag, carry out vacuum seal.
The purple potato dumpling flour and current commercially available wheat dumpling flour and corn dumpling flour of below selecting the embodiment of the present invention 1 ~ 3 method to make, adopt same procedure to detect its nutrition, in Table 1:
Each dumpling flour nutritional labeling of table 1
As can be seen from Table 1, purple potato dumpling flour of the present invention has very high nutritive value.Wherein contain the nutritions such as rich in protein, carbohydrate, mineral matter, vitamin, especially 8 kinds of human bodies must amino acid and dietary fiber isoreactivity polysaccharide, mineral matter higher containing selenium, iron, anthocyanidin, vitamin A, B1, C equal size.
The testing result of the purple potato dumpling flour that the embodiment of the present invention 1 ~ 3 method makes is in Table 2:
The testing result of the purple potato dumpling flour of table 2 the present invention
As can be seen from Table 2, every testing result of purple potato dumpling flour of the present invention all meets its standard-required, belongs to qualified products.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only think explanation of the present invention can not limit the present invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore,, in the implication suitable with claims of the present invention and any change in scope, all should think to be included in the scope of claims.
Claims (4)
1. purple sweet potato powder batching, is characterized in that its component counts by weight: 3 ~ 6 parts of purple sweet potato powders, 2 ~ 4 parts of 1 ~ 3 part of wheat germ powder and non-transgenic soy meals.
2. a kind of purple sweet potato powder batching according to claim 1, is characterized in that its component counts and be preferably by weight: 4 parts of purple sweet potato powders, 3 parts of 2 parts of wheat germ powders and non-transgenic soy meals.
3. the manufacture craft that purple sweet potato powder claimed in claim 1 is prepared burden, is characterized in that comprising the following steps:
(1) wheat embryo of extraction is sprayed and be dried, the granularity that makes wheat germ powder is 36 ~ 40 orders, then mixes with purple sweet potato powder, non-transgenic soy meal; Wherein each raw material consumption is: 3 ~ 6 parts of purple sweet potato powders, 2 ~ 4 parts of 1 ~ 3 part of wheat germ powder and non-transgenic soy meals;
(2) above-mentioned mixed-powder is placed in to V-arrangement mixer, through 20 ~ 30min, fully stirs, put into vertical filling boxlike bag package machine and pack, with food, with packaging bag, carry out vacuum seal.
4. a kind of purple sweet potato powder batching according to claim 1, is characterized in that described purple sweet potato powder batching and the amount ratio of dumpling flour are (0.016 ~ 0.054): 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310635443.3A CN103584026B (en) | 2013-12-03 | 2013-12-03 | Purple sweet potato powder ingredient and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310635443.3A CN103584026B (en) | 2013-12-03 | 2013-12-03 | Purple sweet potato powder ingredient and preparation technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584026A true CN103584026A (en) | 2014-02-19 |
| CN103584026B CN103584026B (en) | 2015-06-24 |
Family
ID=50074512
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310635443.3A Expired - Fee Related CN103584026B (en) | 2013-12-03 | 2013-12-03 | Purple sweet potato powder ingredient and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584026B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554245A (en) * | 2003-12-22 | 2004-12-15 | 佟双磊 | Coarse grain mixed flour wrapper |
| CN101396140A (en) * | 2007-09-27 | 2009-04-01 | 顾衍武 | Method of making dumpling |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
| CN102396584A (en) * | 2011-11-17 | 2012-04-04 | 扬州市名佳面粉有限公司 | Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof |
| CN102894279A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Nutritional vermicelli and making method thereof |
-
2013
- 2013-12-03 CN CN201310635443.3A patent/CN103584026B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554245A (en) * | 2003-12-22 | 2004-12-15 | 佟双磊 | Coarse grain mixed flour wrapper |
| CN101396140A (en) * | 2007-09-27 | 2009-04-01 | 顾衍武 | Method of making dumpling |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
| CN102396584A (en) * | 2011-11-17 | 2012-04-04 | 扬州市名佳面粉有限公司 | Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof |
| CN102894279A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Nutritional vermicelli and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
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