CN103892207B - A kind of five cereals dietary porridge and processing technology thereof - Google Patents

A kind of five cereals dietary porridge and processing technology thereof Download PDF

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Publication number
CN103892207B
CN103892207B CN201410112050.9A CN201410112050A CN103892207B CN 103892207 B CN103892207 B CN 103892207B CN 201410112050 A CN201410112050 A CN 201410112050A CN 103892207 B CN103892207 B CN 103892207B
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China
Prior art keywords
moisture
parts
meals
oatmeal
silk
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Expired - Fee Related
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CN201410112050.9A
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CN103892207A (en
Inventor
张庆剑
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SHANDONG JINGU FOOD CO Ltd
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SHANDONG JINGU FOOD CO Ltd
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Priority to CN201410112050.9A priority Critical patent/CN103892207B/en
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Expired - Fee Related legal-status Critical Current
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • A23L7/113Parboiled or instant pasta
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to food processing technology field, particularly a kind of five cereals dietary porridge and processing technology thereof.This five cereals dietary porridge, with buckwheat, oatmeal, wheat-germ meal, skimmed milk power, FD jujube fourth, FD apple fourth, soft white sugar, oatmeal for raw material, according to the mixing of certain weight proportion, warp and face, expanded shortening, extruding, cutting, drying, pulverizing, mixing, sterilizing, cooling, weighing and bagging obtain finished product.The invention has the beneficial effects as follows: technique is simple, brews out, instant with boiling water; Absorption nutritious, easy to digest, and with low cost, can be used as popular, daily instant food; Long-term edible, body health benefits is the ideal green healthy food of the elderly, sick and weak crowd.

Description

A kind of five cereals dietary porridge and processing technology thereof
(1) technical field
The invention belongs to food processing technology field, particularly a kind of five cereals dietary porridge and processing technology thereof.
(2) background technology
Along with improving constantly of people's living standard, the large fish of the pursuit of the mankind to the requirement of food of 21 century, pork, polished rice and fine flour, and make scientific and reasonable diet structure.By the various nutrient of reasonably combined picked-up of thickness grain, reach the object of balanced nutrients.While pursuit rational diet, nutrient balance, due to the raising of operating efficiency, the quickening of rhythm of life, the convenient and swift developing direction becoming food industries of diet.But the instant food grains gruel under current technology and preparation method obviously exist manufacture craft more complicated, too troublesome shortcoming, simultaneously brings cost to increase because technique makes complexity again, be difficult to as popular, daily, have a large capacity and a wide range food.In addition, raw material mostly is the tonic such as hedgehog hydnum, white fungus, and its practical function is not that coarse grain food itself brings, not as popular, daily, have a large capacity and a wide range food, be difficult to meet market demand.
(3) summary of the invention
The present invention in order to make up the deficiencies in the prior art, provide a kind of make simple, be convenient to eat, the five cereals dietary porridge that nutritious, cost is low and processing technology thereof.
The present invention is achieved through the following technical solutions:
A kind of five cereals dietary porridge, is characterized in that: be made up of the raw material of following parts by weight: buckwheat 18 ~ 22 parts, oatmeal 18 ~ 22 parts, wheat-germ meal 18 ~ 22 parts, skimmed milk power 13 ~ 17 parts, FD jujube fourth 3 ~ 4 parts, FD apple fourth 3 ~ 4 parts, soft white sugar 15.2 ~ 16 parts, oatmeal 2 ~ 2.8 parts.
Preferably, be made up of the raw material of following parts by weight: buckwheat 20 parts, oatmeal 20 parts, wheat-germ meal 20 parts, skimmed milk power 15 parts, FD jujube fourth 5 parts, FD apple fourth 5 parts, soft white sugar 15.6 parts, oatmeal 2.4 parts.
A processing technology for five cereals dietary porridge, is characterized in that: comprise the following steps:
(1), by after buckwheat, oat, wheat peeling crush and grind, 100% through 100 mesh sieves, obtain buckwheat, oatmeal, wheat-germ meal;
(2), buckwheat, oatmeal, wheat-germ meal are mixed after, add edible salt and water and face;
(3), by the dough of becoming reconciled send in extruder and carry out extrusion friction, make the expanded shortening of material;
(4) mix with skimmed milk power, FD jujube fourth, FD apple fourth, soft white sugar, oatmeal after the dough extruding, by after expanded shortening, cutting, drying, pulverizing, weighing and bagging after sterilizing, cooling, obtains product.
Preferably, in step (2), the temperature of water is room temperature, hardness is less than 10, and Mixing time is 1.5 ~ 2 minutes.
Preferably, in step (3), dough after one-level auger, then enters secondary auger and carries out slaking, and the cavity extrusion temperature of extruder is 160 ~ 166 DEG C, and rotating speed is 143 ~ 147 revs/min.
Preferably, in step (4), the dry run of meals silk is 3 stages, carries out respectively in 3 districts; I.e. 1st district: cold wind determines bar, the moisture on natural evaporation meals silk surface, makes meals silk moisture drop within 28%; 2nd district: protect tide and perspire, keep very high relative humidity, heat simultaneously, make the moisture of meals silk inside to external diffusion, meals silk moisture drops within 27%; Heat up evaporation, under high temperature low temperature environment, moisture evaporated rapidly, make meals silk moisture drop within 16%; 3rd district: cooling, distribute the heat of meals silk, then remove wet meals silk moisture, make meals silk moisture≤12.0%.
Preferably, in step (4), the drying time of meals silk is 4 hours.
Preferably, in step (4), the fineness needed for pulverizing is 80 ~ 100 orders.
Preferably, in step (4), sterilizing adopts microwave disinfection, and the time is 10 ~ 12 minutes, and temperature is 75 ~ 80 DEG C.
Preferably, in step (4), during weighing and bagging, sealing temperature is set as 80 DEG C.
The invention has the beneficial effects as follows: brew out with boiling water, instant; Absorption nutritious, easy to digest, and with low cost, can be used as popular, daily instant food; Long-term edible, body health benefits is the ideal green healthy food of the elderly, sick and weak crowd.
(4) accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Accompanying drawing 1 is production technological process of the present invention;
Accompanying drawing 2 is the Temperature and Humidity Control parameter block diagram of meals silk of the present invention when drying;
(5) detailed description of the invention
Embodiment 1:
Pulp furnish: buckwheat 18kg, oatmeal 18kg, wheat-germ meal 18kg, skimmed milk power 13kg, FD jujube fourth 3kg, FD apple fourth 3kg, soft white sugar 15.2kg, oatmeal 2kg.
Preparation method:
(1) raw material is checked and accepted
Buckwheat: answer uniform particles full, in dark brown or dark brown, has the color and luster smell that a collection of buckwheat is intrinsic, free from extraneous odour, without impurity such as sandstone, cinder, tile block, metal objects.
Oat: answer uniform particles full, color and luster smell is normal, and pure kernel yield should account for more than 97%, has the color and luster smell that a collection of oat is intrinsic, free from extraneous odour, without impurity such as sandstone, cinder, tile block, metal objects.
Wheat-germ meal: wheat-germ meal requires to have the intrinsic comprehensive smell of a collection of wheat-germ meal and taste (without raw taste), moisture≤4.0.
(2) clear up
Raw material is made de-stone combination dressing machine through sieve and the large, medium and small impurity mixed in raw grain and stone, stone, the contour concentration impurity of glass is cleared up in the lump, and output 4 tons/hour, its air draught facility, can remove the impurity such as material grain weeds.
(3) powder process
Coarse cereals after cleaning break through the decortication of sand roller and cook and stir machine, remove seed coat, embryo, foreign particle, the moldy kernel of coarse cereals, then decortication polishing machine is entered, after material enters decortication room, advance to outlet under advancing the rotation of muscle to push, indoor the reducing gradually and parts drag effects due to volume of decortication, between grain grain, density increases thereupon.In machine, extruding and rubbing action are strengthened, and roller constantly turns over to be broadcast and advance, and between parts, friction is peeled off, and is thus progressively purified.Coarse cereals after purifying are delivered to FMFG40 type series flour milling unit through wind and are ground, and powder process fineness requirement 100% is through 100 mesh sieves, and the buckwheat ground, oatmeal, rye meal are delivered in holding vessel for subsequent use by auger.
(4) powder is joined
Buckwheat, oatmeal, wheat-germ meal are promoted to nutrient powder feed proportioning system and carry out electronic measurement to various needed raw material from storage tank, join powder.On computer display screen after setting formula, can measure as required and directly call, only need select the numbering of required formula, as " 1# ", " 2# " etc., by complete for required Fruit variety, open discharging knob and can be delivered to dough mixing machine from the dog-house with vibratory sieve.
And face (5)
With face operation requirements accurate-metering, that is: formula metering pressed by buckwheat, oatmeal, wheat-germ meal, and edible salt, water will quantitatively add in proportion; Added by edible salt in brine mixer, dissolving mixing is for subsequent use.After the setting of meter brine tank, automatic gauge adds dough mixing machine, adds the same room temperature of coolant-temperature gage.Mixing time: general 1.5 ~ 2 minutes, summer was shorter, and winter is longer.Dough mixing machine to be mixed with water by the acting surface of centrifugal force and reaches all even, by various supplementary material Homogeneous phase mixing, the dough blank finally formed is done wet suitable, uniform color and do not held containing the little agglomerate grains of fecula can be agglomerating, and rubbing gently can loose recovery, the sense and section has levels.
(6) expanded shortening
Automatically be separated in course of conveying to prevent material, dough mixing machine design is above extruding meals silk machine, the face of becoming reconciled to be fallen from discharge port by Action of Gravity Field and enters in middle roll-over, be delivered in the feeding hopper on extruding cornmill by conveying worm, enter the fabric of one-level auger, under the effect of auger spiral, fabric advances along auger, because the end of auger is through being tapered, material is subject to increasing extruding and friction gradually, and extruding and fricative heat make the expanded shortening of material.When material is extruded from one-level auger time, become the grog of strip, after entering secondary auger, be stirred slaking again, form the meals silk of slaking finally by Wire outlet head.The end of two augers is connected to cooling cover, connects cooling water inlet pipe and drainpipe, to ensure existing enough curing temperatures in auger sleeve, is unlikely again and makes fabric overheated and coking.The cavity extrusion temperature of twin (double) screw extruder is 160 ~ 166 DEG C, and rotating speed is 143 ~ 147 revs/min.
(7) extruded
According to need of production, change the Wire outlet head of secondary auger, the meals silk of different thicknesses and shape can be obtained, as square, circular etc., the various operational factors of extruding flour stranding machine are controlled by control system touch-screen and sets.
(8) cut
The meals silk extruded is fallen vermicelli and is divided when row's machine moves to cutoff tool with conveyer belt, cutoff tool is cut off by certain length, give lever apparatus with identical speed supply range bar simultaneously, the anchor chosen on bar chain hooks provokes the meals silk of face bar and cut-out simultaneously, delivered on the lateral transfer chain of termination, by beating lever apparatus, face bar being moved on aging chamber chain again, being delivered to aging chamber and proceeding to aging process.
(9) dry
When meals silk enters drying chamber and hot air, rise in meals silk surface first heating temperature, make moisture evaporation and diffusion in the medium of surrounding, along with the carrying out of surperficial gasification, cause the meals silk surface moisture situation that internal moisture is still higher the end of compared with, in producing, free surface moisture is poor, after the energy of hot-air is transferred to meals silk inside gradually, temperature will be made to increase, due to interior free surface moisture difference produce motive force, internal moisture shifts to surface, and along with surface moisture gasification shifts constantly carrying out of two processes with internal moisture, meals silk is dried gradually.The key that meals silk is dried to control inner " water transport " speed and surperficial gasification rate, the speed that the speed that internal moisture is shifted equals or gasifies slightly larger than surface moisture.
The drying course of meals silk also can be divided into 3 stages, and drying system is divided into three warm areas, and each top is all provided with pressure fan and water back, water back is arranged on below pressure fan, partition wall has humidity discharging air channel, straight-through outside, wind passage mouth has humidity discharging adjustment hole, can regulate as required.That is: 1st district: cold wind determines bar, the moisture on natural evaporation meals silk surface, makes meals silk moisture drop within 28%.2nd district: protect the damp evaporation that heats up one by one of perspiring.Protect tide to perspire, keep very high relative humidity, heat simultaneously, make the moisture of meals silk inside to external diffusion, meals silk moisture drops within 27%; Heat up evaporation, under high temperature low temperature environment, moisture evaporated rapidly, meals silk moisture is dropped within 16%.3rd district: cooling, distribute the heat of meals silk, then remove wet meals silk moisture, make meals silk moisture≤12.0%.Meals silk drying time is the essential condition ensureing meals yarn quality, and drying time is 4 hours.Drying time is short, and easily cause meals silk " to do interior tide outward " and shrink in table and differ, even produce crisp face, the long then production efficiency of drying time is low.
Meals silk forming degree: require to be more or less the same with sample.Meals silk requires that bar shaped is even, color and luster is consistent after drying.
(10) pulverize
Drying room goes out end and crosses anchor chain with intelligent tangent plane function and be connected, and product of dressing up from drying room band bar are out delivered to pulverizer and pulverize by the rotation of junction shaft assembly, fineness 80 ~ 100 order.
(11) mix
Arrange prescription program by recipe requirements, the feedstock transportation after pulverizing, to storage tank, after using two helical-ribbon type mixture one scale to control to carry out electric time-keeping to needed raw material, mixes.
(12) sterilizing
Mixed mass transport is carried out microwave sterilization process to microwave sterilization machine.Open microwave sterilization machine, according to product requirement adjust operation speed to reach required temperature, avoid start with at the end of product temperature difference too high, cause product to be charred, affect product quality (concrete operations refer to microwave dryer operational procedure).10 ~ 12 minutes microwave disinfection time, temperature 75 ~ 80 DEG C.
(13) cool
After microwave sterilization, enter Z-shaped coolconveyer and cool, after cooling, carry out temporary storage tank, wait to be packaged.
(14) weighing and bagging
Packaging is last procedure of dietary porridge production, and make dietary porridge product be convenient to transport, sell and store, the outward appearance of packaging quality reactor product, answers neat appearance, and not loose, nothing breakage, net content should meet the requirement of JJF1070.
Involution under low-temperature condition, reducing stops scalds film.Debug complete, after confirming that sealing intensity is enough, also will observe horizontal sealing line, whether back of the body envelope line skin covering of the surface scorches, spoil, just formally to pack afterwards confirmation seal quality is qualified, sealing temperature is generally set as 80 DEG C.
(15) put in storage
Packaged finished product is put into district to be tested, warehouse to deposit, enter qualified district after the assay was approved.Warehouse requires clean, health, cool place, free from extraneous odour, and should there be dust-proof, flyproof, preventive measure against rats in warehouse, must not kiss the earth, forbids and article contacts that is poisonous, that be harmful to, have peculiar smell, easily pollute.
(16) check
Procedure inspection: be an order of classes or grades at school with a collection of feeding intake, per tour is regularly sampled by lab technician, samples 1 ~ 2 time, takes random fashion to check, and carry out inspection record, and the method for inspection is with reference to the method inspection specified in five cereals dietary porridge standard.To the semi-finished product be up to the standards, allow to turn sequence.To the semi-finished product of disqualified upon inspection, the related measure (as do over again, scrap) that laboratory is determined to take together with production manager, workshop director.Sequence can be turned through being up to the standards.Procedure quality Interventions Requested are: sense organ, net content, packaging quality are checked.Per tour is regularly sampled by lab technician, and sampling takes random fashion to check.A, after segment operation, sense organ should be checked before packaging process.Organoleptic test method: get appropriate dietary porridge, is placed in clean water white glass plate, at well-lighted environment, differentiates its tissue morphology with sense of smell, depending on its color and luster, impurity, smell its smell.Index request is shown in (Q/SDJG0001S-2012), and makes a record; B, net content should extract 10 bags at packaging process at every turn and test, and weigh, calculate net weight deviation, and keep a record, if find, metering is inaccurate, does not meet net content requirement, repacking of should doing over again; C, packaging seal quality inspection: test to packaging quality, do not check and pack whether neat appearance, loose, without damaged, find underproof picking out, repacking of should doing over again, procedure inspection should carry out inspection record.
Exfactory inspection: requirement that product quality meets completely " five cereals dietary porridge " (Q/SDJG0001S-2012), indices reference standard is sampled by lab technician, carries out exfactory inspection according to product standard and test method standard.According to detailed rules and regulations requirement, five cereals dietary porridge exfactory inspection project is: sense organ, net content, moisture, total plate count, coliform.
Procedure inspection and exfactory inspection record should be complete, clear, preserved by laboratory.Delivery Inspection Report answers attached original record, after the examination and test of products is qualified, signs and issues qualified product card, sale of can dispatching from the factory.
Embodiment 2:
Pulp furnish: buckwheat 22kg, oatmeal 22kg, wheat-germ meal 22kg, skimmed milk power 17kg, FD jujube fourth 4kg, FD apple fourth 4kg, soft white sugar 16kg, oatmeal 2.8kg.
Preparation method is with embodiment 1.
Embodiment 3:
Pulp furnish: buckwheat 20kg, oatmeal 20kg, wheat-germ meal 20kg, skimmed milk power 15kg, FD jujube fourth 3.5kg, FD apple fourth 3.5kg, soft white sugar 15.6kg, oatmeal 2.4kg.
Preparation method is with embodiment 1.

Claims (7)

1. a five cereals dietary porridge, is characterized in that: be made up of the raw material of following parts by weight: buckwheat 18 ~ 22 parts, oatmeal 18 ~ 22 parts, wheat-germ meal 18 ~ 22 parts, skimmed milk power 13 ~ 17 parts, FD jujube fourth 3 ~ 4 parts, FD apple fourth 3 ~ 4 parts, soft white sugar 15.2 ~ 16 parts, oatmeal 2 ~ 2.8 parts;
Its processing technology, comprises the following steps:
(1), by after buckwheat, oat, wheat peeling crush and grind, 100% through 100 mesh sieves, obtain buckwheat, oatmeal, wheat-germ meal;
(2), buckwheat, oatmeal, wheat-germ meal are mixed after, add edible salt and water and face;
(3), by the dough of becoming reconciled send in extruder and carry out extrusion friction, make the expanded shortening of material;
(4), by after the meals silk obtained after expanded shortening cutting, drying, pulverizing mix with skimmed milk power, FD jujube fourth, FD apple fourth, soft white sugar, oatmeal, weighing and bagging after sterilizing, cooling, obtains product;
In step (4), the dry run of the meals silk after cutting is 3 stages, carries out respectively in 3 districts; I.e. 1st district: cold wind determines bar, the moisture on natural evaporation meals silk surface, makes meals silk moisture drop within 28%; 2nd district: protect tide and perspire, keep very high relative humidity, heat simultaneously, make the moisture of meals silk inside to external diffusion, meals silk moisture drops within 27%; Heat up evaporation, under high temperature low moisture environments, moisture evaporated rapidly, make meals silk moisture drop within 16%; 3rd district: cooling, distribute the heat of meals silk, then remove wet meals silk moisture, make meals silk moisture≤12.0%.
2. a kind of five cereals dietary porridge according to claim 1, is characterized in that: in step (2), and the temperature of water is room temperature, hardness is less than 10, and Mixing time is 1.5 ~ 2 minutes.
3. a kind of five cereals dietary porridge according to claim 1, is characterized in that: in step (3), and dough after one-level auger, then enters secondary auger and carries out slaking, and the cavity extrusion temperature of extruder is 160 ~ 166 DEG C, and rotating speed is 143 ~ 147 revs/min.
4. a kind of five cereals dietary porridge according to claim 1, is characterized in that: in step (4), the drying time of meals silk is 4 hours.
5. a kind of five cereals dietary porridge according to claim 1, it is characterized in that: in step (4), the fineness needed for pulverizing is 80 ~ 100 orders.
6. a kind of five cereals dietary porridge according to claim 1, is characterized in that: in step (4), and sterilizing adopts microwave disinfection, and the time is 10 ~ 12 minutes, and temperature is 75 ~ 80 DEG C.
7. a kind of five cereals dietary porridge according to claim 1, is characterized in that: in step (4), during weighing and bagging, sealing temperature is set as 80 DEG C.
CN201410112050.9A 2014-03-25 2014-03-25 A kind of five cereals dietary porridge and processing technology thereof Expired - Fee Related CN103892207B (en)

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171967A (en) * 2014-07-21 2014-12-03 安徽燕之坊食品有限公司 Convenient puffed oat and barbary wolfberry fruit porridge and preparation method thereof
CN105901516A (en) * 2016-04-22 2016-08-31 河南科技大学 Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof
CN108566986A (en) * 2017-12-04 2018-09-25 国家粮食局科学研究院 Cereal nutrient breakfast powder based on digestible aminoacids content and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1089101A (en) * 1993-07-13 1994-07-13 王滨鸿 Nutrient instant porridge
CN1090978A (en) * 1993-12-31 1994-08-24 赵新智 Instant gruel and preparation method thereof
CN1981623A (en) * 2005-12-15 2007-06-20 张君良 Coarse-cereals gruel for preventing from arteriosclerosis

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1089101A (en) * 1993-07-13 1994-07-13 王滨鸿 Nutrient instant porridge
CN1090978A (en) * 1993-12-31 1994-08-24 赵新智 Instant gruel and preparation method thereof
CN1981623A (en) * 2005-12-15 2007-06-20 张君良 Coarse-cereals gruel for preventing from arteriosclerosis

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