CN103637078A - Enteromorpha prolifera nutritious noodles and production method thereof - Google Patents
Enteromorpha prolifera nutritious noodles and production method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 235000008935 nutritious Nutrition 0.000 title abstract description 9
- 241000196253 Ulva prolifera Species 0.000 title abstract 11
- 238000004519 manufacturing process Methods 0.000 title description 4
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 238000010612 desalination reaction Methods 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 241000196252 Ulva Species 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 229920002097 Lichenin Polymers 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000013459 approach Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000013543 active substance Substances 0.000 abstract 1
- 238000005336 cracking Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 carbon fatty acid Chemical class 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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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- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses enteromorpha prolifera nutritious noodles which possesses the health-care efficacy and is developed by combining sudden enteromorpha prolifera resource utilization and noodle food processing. Enteromorpha prolifera nutritious noodles can satisfy the demands on healthy nutritious instant foodstuff of people, and an effective approach for enteromorpha prolifera comprehensive utilization is developed. enteromorpha prolifera nutritious noodles are light green in color, smooth, fine, good in shaping, tough, chewy and elastic in mouthfeel, low in noodle cracking rate, light in enteromorpha prolifera flavor, none in pungent smell and good in palatability. The advantages comprise that by adding enteromorpha prolifera into the nutritious noodles, the nutritious noodles is improved in nutrition and functions because enteromorpha prolifera is abundant in nutrients such as carbohydrate, protein, crude fibre, mineral matter, fat and vitamins; enteromorpha prolifera is subjected to desalination, color protection and fishy removing, so that enteromorpha prolifera not only keeps the nutritious active substances, but also keeps the delicate alga flavor, and thus the palatability of the product is improved; and by adding wheat gluten into the product raw materials, the rheological characteristics of the noodles are changed, the noodles are fine, tough and chewy, are abundant in nutrition and have health-care function, and wide market prospect is expected.
Description
Technical field
The present invention relates to a kind of Enteromorpha alimentary paste and preparation method thereof, belong to food processing field.
Background technology
Enteromorpha is a kind of large-scale green alga, is commonly called as tongue bar, green laver etc., is the algae of Chlorophyta Ulvales Ulvaceae Enteromorpha, common are edge pipe Enteromorpha, flat Enteromorpha, bar Enteromorpha, intestines Enteromorpha etc.Enteromorpha is as the wild green alga in the beach of coastal waters, and its natural propagation ability is strong especially, and output is huge.In recent years, China's immediate offshore area is the green tide of the extensive sudden Enteromorpha of outburst continuously, and mankind's marine movable (marine sports, sea fishery, ship are current etc.), seawater utilization, strand view, the marine eco-environment and people's normal life are caused and had a strong impact on.
Enteromorpha is nutritious, is rich in carbohydrate, protein, crude fibre and mineral matter, also contains fat and vitamin simultaneously.In Enteromorpha protein, amino acid A wide selection of colours and designs, essential amino acids content is higher, and wherein the limiting amino acid of edge pipe Enteromorpha is lysine, and AAS is 79; The limiting amino acid of bar Enteromorpha is methionine, and AAS is 80.During the aliphatic acid of Enteromorpha forms, the content of polyunsaturated fatty acid, monounsaturated fatty acids and saturated fatty acid is respectively 50.5%, 12.7% and 36.8%, the odd carbon fatty acid comprising nearly 4%.Therefore Enteromorpha is high protein, high dietary-fiber, low fat, low-yield and be rich in the raw material of the natural desirable nutraceutical of minerals and vitamins.In addition, in Enteromorpha iron content on Chinese food nourishment composition table, be recited as China's food.
Enteromorpha is edible and medicinal algae since ancient times.But about exploitation and the research of seaweed food, focus mostly in red algae and brown alga at present, this is because green alga, owing to yielding poorly, is restricted its utilization always; And Enteromorpha is because fiber is too hard, fishy smell overrich, directly eat and by most consumers, do not accepted, therefore, the development of the food auxiliary material additive that the waterside lichenin of take is representative, exploitation is applicable to novel Enteromorpha instant food and the leisure food of most consumers taste, both the Enteromorpha of Along Qingdao Coast Area can be turned waste into wealth, the exploitation that can be again green alga resource provide new approach.
Noodles have long history in China, and since ancient times, he is just with wide in variety and the characteristic such as appeal to both the more and the less cultured and be world-famous for.Through development for many years, the manufacturing industry of Chinese noodle has also had significant progress.Along with the development of reform, the progress of science and technology, the raising of people's lives, people are not only food for food and satisfy and pursue its trophism, functional, health.The sudden Enteromorpha utilization of resources is combined with noodle food processing, and exploitation has the Enteromorpha alimentary paste of health-care efficacy, has both met the demand of people to health, nutrition, quick food, has opened up again the effective way of an Enteromorpha comprehensive utilization of resources.
Summary of the invention
The object of the present invention is to provide a kind of utilize that Enteromorpha produces alimentary paste.
For achieving the above object, technical scheme of the present invention is as follows:
The invention provides a kind of production method of Enteromorpha alimentary paste, by following realization:
1) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
2) metering: take wheat flour, Gluten and waterside lichenin according to the ratio of 18:1:1, mix, then add and face agent in 37～43% ratios;
3) and face: Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
4) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
5) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.0～2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
6) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
Above-mentioned waterside lichenin is achieved through the following channels: with clear water, rinse fresh Enteromorpha, remove impurity, drain; With cutter, Enteromorpha is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves.
The invention provides a kind of Enteromorpha alimentary paste, noodle product lighter color is green, and smooth, fine and smooth, forming are chewed chewiness flexible, and strip-breaking rate is low, has light Enteromorpha taste, have no irritating odor, and good palatability.
The invention provides a kind of Enteromorpha alimentary paste, it is advantageous that: the one, in alimentary paste, added Enteromorpha, Enteromorpha is rich in the nutriments such as carbohydrate, protein, crude fibre, mineral matter, fat and vitamin, has improved the trophism of alimentary paste and functional; The 2nd, Enteromorpha passes through desalination, protects look, defishying, has both kept the nutrient substance in Enteromorpha to have and has kept Enteromorpha delicate fragrance marine alga taste, has improved the palatability of product; The 3rd, in products material, increased Gluten, changed the rheological properties of noodles, make that noodles are fine and smooth, chewiness and nutritiously there is health care, estimate to have wide market prospects.
The specific embodiment
embodiment 1:
Enteromorpha alimentary paste, concrete preparation process is as follows:
(1) waterside lichenin preparation: rinse fresh Enteromorpha with clear water, remove impurity, drain; With cutter, Enteromorpha is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 18Kg, Gluten 1Kg, waterside lichenin 1Kg, join after mixing in 7.5L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
embodiment 2:
Enteromorpha alimentary paste, concrete preparation process is as follows:
(1) waterside lichenin preparation: rinse fresh Enteromorpha with clear water, remove impurity, drain; With cutter, Enteromorpha is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 180Kg, Gluten 10Kg, waterside lichenin 10Kg, join after mixing in 80L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.5mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
embodiment 3:
Enteromorpha alimentary paste, concrete preparation process is as follows:
(1) waterside lichenin preparation: rinse fresh Enteromorpha with clear water, remove impurity, drain; With cutter, Enteromorpha is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 9Kg, Gluten 0.5Kg, waterside lichenin 0.5Kg, join after mixing in 4.3L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 2mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (2)
1. an Enteromorpha alimentary paste, is characterized in that, is achieved through the following channels: according to the ratio of 18:1:1, take wheat flour, Gluten and waterside lichenin, mix, then in 37～43% ratios, add and face agent; Mixing time 20-30min, makes face base; The material embryo of becoming reconciled, covers preservative film in the above; Adopt the method for static slaking, the curing time is generally no less than 20min; Dough after slaking is rolled into satisfactory wearing through multistage, wears the noodles that are cut into thickness 1.0～2.0mm through cutting cutter, and makes the length of noodles at 220 ± 5.0mm; The noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
2. waterside lichenin according to claim 1, is characterized in that, is achieved through the following channels: with clear water, rinse fresh Enteromorpha, remove impurity, drain; With cutter, Enteromorpha is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves.
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| CN106722105A (en) * | 2016-03-13 | 2017-05-31 | 青岛嘉瑞生物技术有限公司 | A kind of selenium-rich glasswort health nutritious noodle and its production technology |
| CN109549098A (en) * | 2019-01-03 | 2019-04-02 | 上海海洋大学 | A kind of production technology improving vermicelli dough characters |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905126A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Nutrition health noodle rich in bran dietary fibers |
| CN106722105A (en) * | 2016-03-13 | 2017-05-31 | 青岛嘉瑞生物技术有限公司 | A kind of selenium-rich glasswort health nutritious noodle and its production technology |
| CN109549098A (en) * | 2019-01-03 | 2019-04-02 | 上海海洋大学 | A kind of production technology improving vermicelli dough characters |
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