CN103919020A - Preparation method for hard wheat grain based pumpkin whole-grain steamed buns - Google Patents
Preparation method for hard wheat grain based pumpkin whole-grain steamed buns Download PDFInfo
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- CN103919020A CN103919020A CN201410140836.1A CN201410140836A CN103919020A CN 103919020 A CN103919020 A CN 103919020A CN 201410140836 A CN201410140836 A CN 201410140836A CN 103919020 A CN103919020 A CN 103919020A
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- 244000098345 Triticum durum Species 0.000 title claims abstract description 41
- 235000007264 Triticum durum Nutrition 0.000 title claims abstract description 41
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 34
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 34
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 34
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 34
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 33
- 235000013339 cereals Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000020985 whole grains Nutrition 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 241000219122 Cucurbita Species 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 208000017667 Chronic Disease Diseases 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 208000014085 Chronic respiratory disease Diseases 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 208000035473 Communicable disease Diseases 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000082988 Secale cereale Species 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021061 dietary behavior Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001524 infective effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Abstract
The invention relates to a preparation method for hard wheat grain based pumpkin whole-grain steamed buns. The preparation method comprises the following steps: crushing organic hard wheat grains until the granularity range is 10-40 meshes and carrying out ultrasonic treatment for 30-60 minutes; after carrying out microwave treatment, adding water, yeast, polished glutinous rice sweet wine and pumpkins into the crushed hard wheat grains; agitating and mixing; dividing and molding; fermenting; steaming for 20-30 minutes to obtain the hard wheat grain based pumpkin whole-grain steamed buns. For the hard wheat grain based pumpkin whole-grain steamed buns prepared by the preparation method, the inner structure is fine and smooth and the mouth feel is good.
Description
Technical field
The present invention relates to the preparation method of the full cereal steamed bun of a kind of pumpkin, particularly relate to the preparation method of the full cereal steamed bun of a kind of hard wheat seed base pumpkin.
Background technology
Current, China its people are not only subject to the threat of multiple infectious disease, also face the significant impact of chronic non-infective disease (chronic disease), and the trend that chronic disease becomes younger becomes increasingly conspicuous.Chronic disease mainly refers to angiocardiopathy, chronic respiratory disease, diabetes and cancer, is the lethal major reason in the whole world, and the whole world has 63% death to come from chronic disease, and NCD substitutes the No.1 killer that communicable disease becomes human life.There is the huge chronic of quantity in China, and the death rate that comes from chronic disease reaches 80%, and the burden of chronic disease is increased with surprising rapidity.
Unreasonable and the bad dietary behavior custom of diet structure is the principal element of the high illness rate of chronic disease, whole grain food is the healthy food that the world today generally acknowledges Chronic disease prevention, and effectively angiocardiopathy preventing, cancer, chronic respiratory disease and diabetes develops.At present, also there is no unified whole grain food definition.1999, association of U.S. cereal chemistry man was defined as full cereal: complete, pulverize, the caryopsis of fragmentation or compressing tablet, basic composition comprises starchy endosperm, plumule and wheat bran, the relative scale of each part is the same with complete caryopsis.
Steamed bun is one of traditional staple food of China, in northern wheaten food consumption, accounts for 2/3, in national Flour product, accounts for 46%.2004, the finding in 13 provinces (city) the staple food steamed bun production and consumption markets such as Shandong, Henan, Hebei, Shaanxi, Jiangsu is shown: commercialization steamed bun consumption ratio reaches more than 90% in big and medium-sized cities.At present, the flour of making steamed bun is mainly the fine finishining flour of being prepared by the wheat seed of removing wheat bran and plumule, and the nutritional labelings such as dietary fiber, vitamin, mineral matter are mainly enriched in wheat bran and plumule.Than fine finishining flour, wholemeal has higher nutritive value.
Pumpkin contains the trace elements such as vitamin, mineral matter, eight kinds of essential amino acid, soluble dietary fiber and phosphorus, potassium, calcium, magnesium, zinc, silicon, the various health care functions such as have hypoglycemic, reducing blood lipid, prevention cardiovascular disease, pre-anti-cancer, delay senility.Although wholemeal comprehensive nutrition, good for health, the products taste of being made by wholemeal is not accepted by most consumers, and pumpkin can improve the mouthfeel of wholemeal goods.
Summary of the invention
The preparation method who the object of this invention is to provide the full cereal steamed bun of a kind of hard wheat seed base pumpkin; the full cereal steamed bun of in this way preparing; be of high nutritive value, internal structure is fine and smooth, good mouthfeel, and has the effect of certain angiocardiopathy preventing, cancer, chronic respiratory disease and diabetes.For achieving the above object, the present invention adopts following technical scheme: the preparation method of the full cereal steamed bun of a kind of hard wheat seed base pumpkin, it is characterized in that, after organic hard wheat seed is pulverized, particle size range is 10～40 orders, 35 ℃～45 ℃ of temperature, under ultrasonic power 300W～800W condition, ultrasonic processing is 30～60 minutes; Under microwave 200W～400W condition, process 20～30 seconds, after again pulverizing, making the particle size range of hard wheat seed powder is 80 order～200 orders again; In hard wheat seed powder, add the water of 30% (w/w)～40% (w/w); 0.2% (w/w)～0.8% (w/w) yeast; 0.8% (w/w)～1.5% (w/w) glutinous rice sweet wine; the ripe pumpkin of 8% (w/w)～15% (w/w) (80 ℃～100 ℃ heating pumpkin of 20～40 minutes is cooling, peeling flesh); be uniformly mixed 5min～10min; cut apart after moulding under 35 ℃～42 ℃, the condition of relative humidity 68%～78% and proof 20min～40min, after decatize 20min～30min, obtain the full cereal steamed bun of hard wheat seed base pumpkin.
After organic hard wheat seed is pulverized, particle size range is 10～40 orders, 35 ℃～45 ℃ of temperature, and under ultrasonic power 300W～800W condition, ultrasonic processing is 30～60 minutes.
The hard wheat seed of the ultrasonic processing of 10～40 order is processed 20～30 seconds under microwave 200W～400W condition, and after again pulverizing, making the particle size range of hard wheat seed powder is 80 order～200 orders.
In hard wheat seed powder, add the water of 30% (w/w)～40% (w/w), 0.2% (w/w)～0.8% (w/w) yeast, 0.8% (w/w)～1.5% (w/w) glutinous rice sweet wine, the ripe pumpkin of 8% (w/w)～15% (w/w) (80 ℃～100 ℃ heating pumpkin of 20～40 minutes is cooling, peeling flesh), is uniformly mixed 5min～10min.
Mixed material is cut apart moulding, proofs 20min～40min, then after decatize 20min～30min, obtain the full cereal steamed bun of hard wheat seed base pumpkin under 35 ℃～42 ℃, the condition of relative humidity 68%～78%.
The specific embodiment
Embodiment 1: after organic hard wheat seed is pulverized, particle size range is 10～40 orders, 35 ℃ of temperature, and under ultrasonic power 800W condition, ultrasonic processing is 30 minutes; Under microwave 200W condition, process 30 seconds, after again pulverizing, making the particle size range of hard wheat seed powder is 80 order～200 orders again; The water that adds 30% (w/w) in hard wheat seed powder; 0.8% (w/w) yeast; 0.8% (w/w) glutinous rice sweet wine; the ripe pumpkin of 12% (w/w) (80 ℃～100 ℃ heating pumpkin of 20～40 minutes is cooling, peeling flesh); be uniformly mixed 8min; cut apart after moulding under 38 ℃, the condition of relative humidity 68% and proof 40min, after decatize 30min, obtain the full cereal steamed bun of hard wheat seed base pumpkin.
Embodiment 2: after organic hard wheat seed is pulverized, particle size range is 10～40 orders, 40 ℃ of temperature, and under ultrasonic power 400W condition, ultrasonic processing is 50 minutes; Under microwave 300W condition, process 25 seconds, after again pulverizing, making the particle size range of hard wheat seed powder is 80 order～200 orders again; The water that adds 35% (w/w) in hard wheat seed powder; 0.5% (w/w) yeast; 1.0% (w/w) glutinous rice sweet wine; the ripe pumpkin of 15% (w/w) (80 ℃～100 ℃ heating pumpkin of 20～40 minutes is cooling, peeling flesh); be uniformly mixed 10min; cut apart after moulding under 42 ℃, the condition of relative humidity 72% and proof 20min, after decatize 25min, obtain the full cereal steamed bun of hard wheat seed base pumpkin.
Embodiment 3: after organic hard wheat seed is pulverized, particle size range is 10～40 orders, temperature 45 C, and under ultrasonic power 600W condition, ultrasonic processing is 40 minutes; Under microwave 400W condition, process 20 seconds, after again pulverizing, making the particle size range of hard wheat seed powder is 80 order～200 orders again; The water that adds 40% (w/w) in hard wheat seed powder; 0.3% (w/w) yeast; 1.5% (w/w) glutinous rice sweet wine; the ripe pumpkin of 10% (w/w) (80 ℃～100 ℃ heating pumpkin of 20～40 minutes is cooling, peeling flesh); be uniformly mixed 6min; cut apart after moulding under 35 ℃, the condition of relative humidity 78% and proof 30min, after decatize 25min, obtain the full cereal steamed bun of hard wheat seed base pumpkin.
Claims (5)
1. a preparation method for the full cereal steamed bun of hard wheat seed base pumpkin, is characterized in that, after organic hard wheat seed is pulverized, particle size range is 10 ~ 40 orders, 35 ℃ ~ 45 ℃ of temperature, and under ultrasonic power 300W ~ 800W condition, ultrasonic processing is 30 ~ 60 minutes; Under the W condition of microwave 200W ~ 400, process 20 ~ 30 seconds, after again pulverizing, making the particle size range of hard wheat seed powder is 80 order ~ 200 orders again; In hard wheat seed powder, add the water of 30% (w/w) ~ 40% (w/w); 0.2% (w/w) ~ 0.8% (w/w) yeast; 0.8% (w/w) ~ 1.5% (w/w) glutinous rice sweet wine; the ripe pumpkin of 8% (w/w) ~ 15% (w/w) (80 ℃ ~ 100 ℃ heating pumpkin of 20 ~ 40 minutes is cooling, peeling flesh); be uniformly mixed 5min ~ 10min; cut apart after moulding under 35 ℃ ~ 42 ℃, the condition of relative humidity 68% ~ 78% and proof 20 min ~ 40min, after decatize 20 min ~ 30 min, obtain the full cereal steamed bun of hard wheat seed base pumpkin.
2. preparation method as claimed in claim 1, is characterized in that, after organic hard wheat seed is pulverized, particle size range is 10 ~ 40 orders, 35 ℃ ~ 45 ℃ of temperature, and under ultrasonic power 300W ~ 800W condition, ultrasonic processing is 30 ~ 60 minutes.
3. preparation method as claimed in claim 1, is characterized in that, the hard wheat seed of the ultrasonic processing of 10 ~ 40 order is processed 20 ~ 30 seconds under the W condition of microwave 200W ~ 400, and after again pulverizing, making the particle size range of hard wheat seed powder is 80 order ~ 200 orders.
4. preparation method as claimed in claim 1, it is characterized in that, in hard wheat seed powder, add the water of 30% (w/w) ~ 40% (w/w), 0.2% (w/w) ~ 0.8% (w/w) yeast, 0.8% (w/w) ~ 1.5% (w/w) glutinous rice sweet wine, the ripe pumpkin of 8% (w/w) ~ 15% (w/w) (80 ℃ ~ 100 ℃ heating pumpkin of 20 ~ 40 minutes is cooling, peeling flesh), is uniformly mixed 5min ~ 10min.
5. preparation method as claimed in claim 1; it is characterized in that; mixed material is cut apart moulding, proofs 20 min ~ 40min, then after decatize 20 min ~ 30 min, obtain the full cereal steamed bun of hard wheat seed base pumpkin under 35 ℃ ~ 42 ℃, the condition of relative humidity 68% ~ 78%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410140836.1A CN103919020A (en) | 2014-04-09 | 2014-04-09 | Preparation method for hard wheat grain based pumpkin whole-grain steamed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410140836.1A CN103919020A (en) | 2014-04-09 | 2014-04-09 | Preparation method for hard wheat grain based pumpkin whole-grain steamed buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919020A true CN103919020A (en) | 2014-07-16 |
Family
ID=51137604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410140836.1A Pending CN103919020A (en) | 2014-04-09 | 2014-04-09 | Preparation method for hard wheat grain based pumpkin whole-grain steamed buns |
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| Country | Link |
|---|---|
| CN (1) | CN103919020A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104815717A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Preparation method of whole-wheat flour based on durum grains |
| CN104855805A (en) * | 2015-05-07 | 2015-08-26 | 郑州轻工业学院 | Preparation method for hard wheat grain-based wholemeal steamed buns |
| CN104886457A (en) * | 2015-05-07 | 2015-09-09 | 郑州轻工业学院 | A preparation method of soft wheat seed based wholewheat steamed bread |
| CN105982010A (en) * | 2015-01-29 | 2016-10-05 | 河南工业大学 | Preparation method of whole-wheat noodles based on purple wheat grains |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN103519060A (en) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | Multipurpose maize enriched flour and production method thereof |
-
2014
- 2014-04-09 CN CN201410140836.1A patent/CN103919020A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN103519060A (en) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | Multipurpose maize enriched flour and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982010A (en) * | 2015-01-29 | 2016-10-05 | 河南工业大学 | Preparation method of whole-wheat noodles based on purple wheat grains |
| CN104815717A (en) * | 2015-04-29 | 2015-08-05 | 郑州轻工业学院 | Preparation method of whole-wheat flour based on durum grains |
| CN104855805A (en) * | 2015-05-07 | 2015-08-26 | 郑州轻工业学院 | Preparation method for hard wheat grain-based wholemeal steamed buns |
| CN104886457A (en) * | 2015-05-07 | 2015-09-09 | 郑州轻工业学院 | A preparation method of soft wheat seed based wholewheat steamed bread |
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Application publication date: 20140716 |