CN103734580B - A kind of production technology of sweet potato vermicelli - Google Patents
A kind of production technology of sweet potato vermicelli Download PDFInfo
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- CN103734580B CN103734580B CN201310729786.6A CN201310729786A CN103734580B CN 103734580 B CN103734580 B CN 103734580B CN 201310729786 A CN201310729786 A CN 201310729786A CN 103734580 B CN103734580 B CN 103734580B
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 33
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 48
- 244000268590 Euryale ferox Species 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 235000021393 food security Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 239000004072 C09CA03 - Valsartan Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000010375 Talinum crassifolium Species 0.000 description 1
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- SJSNUMAYCRRIOM-QFIPXVFZSA-N valsartan Chemical compound C1=CC(CN(C(=O)CCCC)[C@@H](C(C)C)C(O)=O)=CC=C1C1=CC=CC=C1C1=NN=N[N]1 SJSNUMAYCRRIOM-QFIPXVFZSA-N 0.000 description 1
- 229960004699 valsartan 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of production technology of sweet potato vermicelli.Described production technology of sweet potato vermicelli, comprise Gorgon euryale processed, face processed, throwing, cooling, drying course, wherein the process in Gorgon euryale processed, face processed is as follows: 1) Gorgon euryale processed: pour quantitative starch into Gorgon euryale cylinder, then adds the warm water of described starch weight 1.5-2 35-45 degree doubly, stir, add described starch weight 4.5-5.5 temperature doubly after stirring at the hot water of 94-97 degree, stir into homogeneous paste, be then cooled between 68 DEG C-70 DEG C; 2) face processed: adopt the starch of fineness more than 99% in 100kg, adds the warm water 52-55kg that the Gorgon euryale prepared sticks with paste 20-24kg, 35-45 degree, stirs 10-12 minute, and ensure that the temperature in face processed is between 40-45 degree; Then, the face made is poured in vacuum machine, carry out evacuation processes by vacuator, complete face processed process.Production technology of sweet potato vermicelli of the present invention, Gorgon euryale process processed does not add any additive, ensure that the color and luster of vermicelli and inherent quality, vacuumizes mouthfeel and toughness that process adds vermicelli.
Description
Technical field
The present invention relates to a kind of vermicelli production technology, especially relate to a kind of production technology of sweet potato vermicelli.
Background technology
Ipomoea batatas contains multiple nutritional components, is commonly called as " Talinum crassifolium ", often eats, and has effect of body-building and diseases prevention.The left Valsartan of Compendium of Material Medica offers record, effect that Ipomoea batatas has " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ", makes people's " long-lived few disease ".Modern medicine also proves, Ipomoea batatas has the disease-resistant effect of anti-cancer.Therefore, current Ipomoea batatas based food has become the common delicacies of common people's dining table.Because the protein content of Ipomoea batatas is high, the nutritional deficiency in rice fine flour can be made up, therefore often eat and can improve human body to the mesotrophic utilization rate of staple food.
Current sweet potato product has potato to do, French fries, bean-noodle etc.And traditional dish good merchantable brand of sweet potato vermicelli huge numbers of families especially.And current bean vermicelli production technology, owing to lacking relevant criterion and mandatory requirement, there is diverse ways in different manufacturer.The product quality produced is uneven.
Along with the raising gradually of consumers living, the requirement of consumer to food security is more and more higher, traditional production process, because of to food hygiene quality reason gradually by market, therefore be necessary to be further improved perfect to vermicelli manufacture craft, to improve mouthfeel and the toughness of product.
Summary of the invention
The present invention proposes a kind of production technology of sweet potato vermicelli, by perfect to the improvement of original process, improve the quality of sweet potato vermicelli, add mouthfeel and the toughness of vermicelli.
To achieve these goals, the technical solution adopted in the present invention is:
A kind of production technology of sweet potato vermicelli, comprises Gorgon euryale processed, face processed, throwing, cooling, drying course, the wherein process in Gorgon euryale processed, face processed, and implementation step is as follows:
1) Gorgon euryale processed
Pour quantitative starch into Gorgon euryale cylinder, then add the warm water of described starch weight 1.5-2 35-45 degree doubly, stir, to be mixed evenly after, add described starch weight 4.5-5.5 temperature doubly at the hot water of 94-97 degree, stir into homogeneous paste, be then cooled between 68 ° of C-70 ° of C;
2) face processed
Adopt the starch of fineness more than 99.9% in 100kg, add the warm water 52-55kg that the Gorgon euryale prepared sticks with paste 20-24kg, 35-45 degree, stir 10-12 minute, and ensure that the temperature in face processed is between 40-45 degree; Then, the face made is poured in vacuum machine, is found time by vacuator, and control vacuum below-0.09Mpa, complete face processed process.
Described production technology of sweet potato vermicelli, the process of throwing: the dough after finding time enters Lou silk machine, the water temperature controlling digester remains on more than 97 degree, can leak silk; The process of cooling: vermicelli to be delivered in cooler bin by foraminous conveyer from digester and to cool, vermicelli chilling temperature in water tank controls between 25 ° of C-30 ° of C, the time of staying, this process effectively can prevent the drafting of vermicelli between 25-35 second, increased toughness and the brightness of vermicelli.
Described production technology of sweet potato vermicelli, comprises freezing process, vermicelli in cooler bin out after, deliver to cutting machine by conveyer belt, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to cool vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, and Ku Wen is at 5 ° of more than C, if the envelope storehouse time was more than 10 hours, need lower the temperature to after vermicelli watering again, should ensure at 6-8 hour from envelope storehouse to a 0 ° C control time;
B: are control stages from 0 ° of C to-2 ° of C, needs time 3-5 hour, need ensure that vermicelli outside has thin ice in this stage;
C:-2 ° of C to-6 ° of C freezes the stage slowly to vermicelli, and the time rested between 7-8 hour, guarantees that the inner ice clothing of vermicelli is put on, for quick-frozen creates conditions;
The quick-frozen phase that D:-6 ° of C is vermicelli to-15 ° of C, can ensure that the moisture of vermicelli inside is all by quick-frozen Cheng Bing.
Described production technology of sweet potato vermicelli, comprises the process of Xie Bing: freezing vermicelli before baking, first carry out vermicelli ice, and Xie Bing pond water temperature controls between 17-25 ° of C, time of staying 8-10 minute.
Described production technology of sweet potato vermicelli, the process of oven dry, comprises step as follows:
1) Room is dried: the air pressure of drying chamber controls between 0.1-0.2Mpa, and temperature controls at 35-40 ° of C, and humid control, at 40-60%, then opens fan, starts air-introduced machine hydrofuge;
2) vermicelli are after half is carried out in a Room, open the steam valve of two indoor, Steam pressure control is at 0.2-0.4Mpa, and temperature controls at 40-50 ° of C, and humidity is at 35-45%, the unlatching number of fan starts to start along with the upstream end of vermicelli, air-introduced machine rationally opens and closes according to the display of humidity, and vermicelli enter three Room during from two Room, starting-up method is the same, but temperature controls at 30-40 ° of C, humidity 35-50%, humidity, as more than 50%, is opened air-introduced machine and is carried out hydrofuge.
The semi-finished product vermicelli out from three Room, will pluck bar, bundling in time, and are transported to the deposit position of specifying and pack.Stoving process both ensure that health and the food security of product, solved again the link of conventional method by weather effect, reduced production cost, ensured the source of goods in market.
Invention beneficial effect:
1, production technology of sweet potato vermicelli of the present invention, have employed the processed Gorgon euryale process different with traditional handicraft, ensure that the color and luster of vermicelli and inherent quality.Gorgon euryale processed is the first working procedure that vermicelli make, and the life of Gorgon euryale is ripe, temperature, rare thick, and direct relation the color and luster of vermicelli and inherent quality.The Gorgon euryale process processed of vermicelli production technology of the present invention is different with traditional handicraft, and the vermicelli color and luster produced and quality are all better than traditional handicraft.
2, production technology of sweet potato vermicelli of the present invention, face processed process adds operation of finding time, and adds mouthfeel and the toughness of vermicelli, and traditional production technology not this workshop section at all.The process of cooling can be effective, prevents the drafting of vermicelli, add toughness and the brightness of vermicelli.
3, production technology of sweet potato vermicelli of the present invention, have employed ice maker refrigeration, carry out subregion according to different time sections, segmentation is freezing, avoids the hygienic issues of the product that manual operation causes, ensure that product quality.Operation in early stage before vermicelli enter freezer solves conventional method product and occurs hoary hair's problem, and effectively can reduce the power consumption in later stage.Separating ice operating procedure can not make vermicelli produce bubble and disconnected bar, separates ice thorough, can not affect product brightness.
4, production technology of sweet potato vermicelli of the present invention, the stoving process of employing changes traditional method of operating, namely ensure that health and the food security of product, can solve again the link by sky Influence of production, reduce production cost, has ensured the source of goods in market.
Detailed description of the invention
Below by detailed description of the invention, technical scheme of the present invention is described in further detail.
Embodiment 1
Production technology of sweet potato vermicelli of the present invention, comprises Gorgon euryale processed, face processed, throwing, cooling, drying course, the wherein process in Gorgon euryale processed, face processed, and implementation step is as follows:
1) Gorgon euryale processed: pour quantitative starch into Gorgon euryale cylinder, then the warm water of described starch weight 1.5-2 35-45 degree is doubly added, stir, to be mixed evenly after, add the hot water of described starch weight 4.5-5.5 temperature doubly at 94-97 degree, stir into homogeneous paste, be then cooled between 68 ° of C-70 ° of C;
2) face processed: adopt the starch of fineness more than 99.9% in 100kg, adds the warm water 52-55kg that the Gorgon euryale prepared sticks with paste 20-24kg, 35-45 degree, stirs 10-12 minute, and ensure that the temperature in face processed is between 40-45 degree; Then, the face made is poured in vacuum machine, is found time by vacuator, and control vacuum below-0.09Mpa, complete face processed process.
Gorgon euryale processed is the first working procedure that vermicelli make, and the life of Gorgon euryale is ripe, temperature, rare thick, and the color and luster of these vermicelli of direct relation and inherent quality, therefore Gorgon euryale processed must by regulation requirement execution.And traditional production technology does not consider corresponding technical parameter.Vermicelli manufacture craft of the present invention, this program does not add any additive, and traditional handicraft generally adds the alum of 500g-600g.
Pour in vacuum machine by the face made, undertaken vacuumizing process by vacuator, this process adds mouthfeel and the toughness of vermicelli, and traditional production technology not this operation at all.
Embodiment 2
The production technology of sweet potato vermicelli of the present embodiment, the difference of itself and embodiment 1 is: after vermicelli throwing, comprise the process that vermicelli cool.
Dough after finding time enters Lou silk machine, and the water temperature controlling digester remains on more than 97 degree, leaks silk; Then vermicelli are cooled: vermicelli to be delivered in cooler bin by foraminous conveyer from digester and to cool, vermicelli chilling temperature in water tank controls between 25 ° of C-30 ° of C, the time of staying is between 25-35 second, this process effectively can prevent the drafting of vermicelli, increases toughness and the brightness of vermicelli.
Embodiment 3
The production technology of sweet potato vermicelli of the present embodiment, with embodiment 1 or embodiment 2 unlike, subsequent treatment comprises freezing process, vermicelli in cooler bin out after, cutting machine is delivered to by conveyer belt, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to cool vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, and Ku Wen is at 5 ° of more than C, if the envelope storehouse time was more than 10 hours, in time to vermicelli watering, then should lowers the temperature again, should ensure at 6-8 hour from envelope storehouse to a 0 ° C control time; Arbitrarily can not increase and the shortening time, too shortly easily occur hoary hair, long increase power consumption;
B: are control stages from 0 ° of C to-2 ° of C, needs time 3-5 hour, simultaneously will according to season and vermicelli quantity number, grasp flexibly, will ensure that vermicelli outside has thin ice in this stage;
C:-2 ° of C to-6 ° of C is that vermicelli freeze the stage slowly, and the time rested between 7-8 hour, guarantees that the inner ice clothing of vermicelli is put on, for quick-frozen creates conditions;
D:-6 ° of C is quick-frozen phases of vermicelli to-15 ° of C, and this stage, The faster the better not by time restriction, ensures that the moisture of vermicelli inside is all frozen into ice.
Traditional handicraft major part is all by artificial, easily brings quality problems to product, have impact on again the health of product simultaneously, warehouse-in, the freezing process of vermicelli production method of the present invention, carry out subregion according to different time sections, segmentation is carried out freezing, ensure that whether health.
Embodiment 4
The production technology of sweet potato vermicelli of the present embodiment, is with the difference of embodiment 3, and freezing vermicelli, must the process of carrying out ice before entering oven dry.At Xie Bingchi, water temperature should control between 17-25 ° of C, time of staying 8-10 minute, water temperature over-high, overstand, can make vermicelli produce bubble and disconnected bar, affect brightness, water temperature is too low and the time of staying is too short, Xie Bing can be caused not thorough, in drying room, produce bubble.The step of separating ice post-drying is as follows:
1) Room is dried: the air pressure of drying chamber controls between 0.1-0.2Mpa, and temperature controls at 35-40 ° of C, and humid control, at 40-60%, then opens fan, starts air-introduced machine hydrofuge;
2) vermicelli are after half is carried out in a Room, open the steam valve of two indoor, Steam pressure control is at 0.2-0.4Mpa, and temperature controls at 40-50 ° of C, and humidity is at 35-45%, the unlatching number of fan starts to start along with the upstream end of vermicelli, air-introduced machine rationally opens and closes according to the display of humidity, and vermicelli enter three Room during from two Room, starting-up method is the same, but temperature controls at 30-40 ° of C, humidity 35-50%, humidity, as more than 50%, is opened air-introduced machine and is carried out hydrofuge.
The semi-finished product vermicelli out from three Room, will pluck bar, bundling in time, and are transported to the deposit position of specifying and pack.
Stoving process both ensure that health and the food security of product, solved again the link of conventional method by weather effect, reduced production cost, ensured the source of goods in market.
Claims (4)
1. a production technology of sweet potato vermicelli, comprises Gorgon euryale processed, face processed, throwing, cooling and drying course, and wherein the process implementation step in Gorgon euryale processed, face processed is as follows:
1) Gorgon euryale processed
Pour quantitative starch into Gorgon euryale cylinder, then add the warm water of described starch weight 1.5-2 35-45 degree doubly, stir, to be mixed evenly after, add described starch weight 4.5-5.5 temperature doubly at the hot water of 94-97 degree, stir into homogeneous paste, be then cooled between 68 ° of C-70 ° of C;
2) face processed
Adopt the starch of fineness more than 99% in 100kg, add the warm water 52-55kg that the Gorgon euryale prepared sticks with paste 20-24kg, 35-45 degree, stir 10-12 minute, and ensure that the temperature in face processed is between 40-45 degree; Then, the face made is poured in vacuum machine, is found time by vacuator, and control vacuum below-0.09Mpa, complete face processed process;
It is characterized in that: described production technology of sweet potato vermicelli, comprise freezing process, vermicelli in cooler bin out after, cutting machine is delivered to by conveyer belt, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to cool vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, and Ku Wen is at 5 ° of more than C, if the envelope storehouse time was more than 10 hours, need lower the temperature to after vermicelli watering again, should ensure at 6-8 hour from envelope storehouse to a 0 ° C control time;
B: be the control stage from 0 ° of C--2 ° of C, controlling cooling time is 3-5 hour;
C:-2 ° of C to-6 ° of C is that vermicelli freeze the stage slowly, and cooling time rests in 7-8 hour;
D:-6 ° of C is quick-frozen phases of vermicelli to-15 ° of C, to ensure that the moisture of vermicelli inside is all by quick-frozen Cheng Bing.
2. production technology of sweet potato vermicelli according to claim 1, is characterized in that:
The process of throwing: the dough after finding time enters Lou silk machine, the water temperature controlling digester remains on more than 97 degree, can leak silk;
The process of cooling: vermicelli to be delivered in cooler bin by foraminous conveyer from digester and to cool, vermicelli chilling temperature in water tank controls between 25 ° of C-30 ° of C, the time of staying, this process can prevent the drafting of vermicelli between 25-35 second, increased toughness and the brightness of vermicelli.
3. production technology of sweet potato vermicelli according to claim 1 and 2, is characterized in that: the process comprising Xie Bing: freezing vermicelli before baking, first carry out vermicelli ice, and Xie Bing pond water temperature controls between 17-25 ° of C, time of staying 8-10 minute.
4. production technology of sweet potato vermicelli according to claim 3, is characterized in that: the process of oven dry, comprises step as follows:
1) Room is dried: the air pressure of drying chamber controls between 0.1-0.2Mpa, and temperature controls at 35-40 ° of C, and humid control is at 40-60%;
2) vermicelli carry out in a Room, in the process of drying, opening the steam valve of two indoor, and control steam pressure at 0.2-0.4Mpa, temperature controls at 40-50 ° of C, and humid control, at 35-45%, carries out two Room oven dry;
3) enter method of operating when three Room are dried from two Room the same for vermicelli, and three Room bake out temperatures control at 30-40 ° of C, and humid control, at 35-50%, if humidity is more than 50%, opens air-introduced machine hydrofuge.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104585578A (en) * | 2014-12-31 | 2015-05-06 | 贵州神康原生态食品有限公司 | Chewy nutritional bean vermicelli |
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN105831715A (en) * | 2016-03-28 | 2016-08-10 | 界首市绿源高效农业开发有限公司 | Full-automatic circulating water vermicelli production technology |
| CN109007550A (en) * | 2017-06-12 | 2018-12-18 | 姚光辉 | A kind of production technology of potato food |
| CN107198223A (en) * | 2017-06-23 | 2017-09-26 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the no added sweet potato noodles of high-quality |
| CN107212372A (en) * | 2017-07-17 | 2017-09-29 | 肥西县金桥红薯专业合作社 | A kind of preparation method of low strip-breaking rate sweet potato vermicelli |
| CN108902920A (en) * | 2018-07-19 | 2018-11-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of powder leakage type fresh-keeping powder and preparation method thereof |
| CN113100432B (en) * | 2021-05-21 | 2022-12-02 | 湖北中坪葛业开发有限公司 | Sweet potato vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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| CN102266023A (en) * | 2011-08-05 | 2011-12-07 | 张欣 | Processing method of traditional sweet potato starch noodles |
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| CN102266023A (en) * | 2011-08-05 | 2011-12-07 | 张欣 | Processing method of traditional sweet potato starch noodles |
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| Title |
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| 精白红薯粉丝生产工艺;陈远洪;《农事参谋》;20050131(第1期);第55-56页2、生产工艺 * |
| 马铃薯粉丝生产工艺条件的优化;岳晓霞等;《食品与机械》;20130331;第29卷(第2期);第180页右栏第5段、第182页3结论 * |
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Effective date of registration: 20220111 Address after: 477150 No. 001, Zhoukou national agricultural science and Technology Park, Jizhong Town, Dancheng County, Zhoukou City, Henan Province Patentee after: Henan xintianyu Food Co.,Ltd. Address before: 477150 Henan Tianyu Potato Industry Co., Ltd Patentee before: HENAN TIANYU POTATO INDUSTRY Co.,Ltd. |