CN103931986A - Lotus root starch vermicelli and its making method - Google Patents
Lotus root starch vermicelli and its making method Download PDFInfo
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- CN103931986A CN103931986A CN201410094924.2A CN201410094924A CN103931986A CN 103931986 A CN103931986 A CN 103931986A CN 201410094924 A CN201410094924 A CN 201410094924A CN 103931986 A CN103931986 A CN 103931986A
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- vermicelli
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- lotus root
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- 229920002472 Starch Polymers 0.000 title claims abstract description 40
- 235000019698 starch Nutrition 0.000 title claims abstract description 40
- 239000008107 starch Substances 0.000 title claims abstract description 40
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 235000015110 jellies Nutrition 0.000 claims abstract description 14
- 239000008274 jelly Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 210000000056 organ Anatomy 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 238000002560 therapeutic procedure Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- -1 and phytoprotein Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000157 blood function Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 238000009736 wetting Methods 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a lotus root starch vermicelli and its making method, and relates to the technical field of food processing. The lotus root starch vermicelli is characterized in that the lotus root starch vermicelli comprises, by weight, 20-30 parts of lotus root starch, 20-30 parts of sweet potato starch, 3-6 parts of konjak powder, 5-10 parts of a water extract of red date, 1-1.5 parts of rapeseed oil and 0.5-1 part of salt. The making method comprises the following steps: 1, mixing lotus root starch with the konjak powder and the sweet potato starch according to the above corresponding weight parts, and filtering to remove impurities in order to obtain mixed starch; 2, mixing the water extract of red date with the rapeseed oil, salt and the mixed starch, sending the obtained mixture to a kneader, and kneading for 30-60min; and 3, pumping the above vermicelli making raw material into a sheet jelly making machine, and making sheets. The vermicelli made in the invention has abundant nutrition, has the dietotherapy effects of five internal organ nourishing, spleen and stomach regulating, blood tonifying and energy invigorating, and has the characteristics smoothness, tenderness, tastiness and delicious taste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of lotus root starch vermicelli and preparation method.
Background technology
It is various in style that vermicelli have another name called bean vermicelli, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, is more farinaceous bean vermicelli, as sweet potato noodles, and sweet potato vermicelli, potato vermicelli etc.Bean vermicelli has thick, thin, round, flat and sheet etc. multiple by its open union, has again the difference of beans, potato class, sweet potato class by its main materials.The call different according to the method for making difference politician of various places, what have is bean vermicelli, and what have is vermicelli, and what also have is the titles such as bean jelly, Green bean noodle, is similar in fact, and method for making is more or less the same.Bean starch except soybean all can be made bean vermicelli, but taking green starch goods as best.Bean vermicelli is the wire goods of starch, point dry wetting two kinds.Wet-milling silk is in local marketing fresh, and dry powder silk is edible after water is sent out, and multiplexly does cold and dressed with sauce or cooks soup, and meat and vegetables is all suitable, and bean vermicelli is identical with vermicelli nature and flavor, is exactly that thickness is other.
The nutriment that Ipomoea batatas contains multiple human body needs, every 500 grams of Ipomoea batatas approximately can heat production can 635 kilocalories, containing 11.5 grams, protein, 14.5 grams of sugar, 1 gram, fat, 100 milligrams, phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligram of carrotene, separately contains support one's family B1.B2.C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine, but much sends out people and but also do not recognize.According to scientific research, eat Ipomoea batatas and can not make people get fat, contrary Ipomoea batatas or a kind of desirable diet food.Its heat content is very low, more much lower than general rice, so needn't worry can get fat after having eaten, can play on the contrary antiobesity action.In Ipomoea batatas, also contain a kind of material of similar female hormone, to protection human body skin, delay senility and have certain effect.Therefore, external many women are used as Ipomoea batatas as conditioning skin and losing food.Selling in the market maximum is sweet potato noodles, obtains a lot of people's accreditation.
Sweet, gentle, the raw ripe equal edible of lotus rhizome taste, cures mainly heat thirsty, scattered silt blood, myogenic.The nutritive value of lotus rhizome is very high, is rich in the trace element such as iron, calcium, and phytoprotein, vitamin can increase appetite, and short digestion, during appetizing is strong, strengthens body immunity effect.
The traditional Chinese medical science is thought lotus root energy tonifying five zang organs, and taste, beneficial blood tonifying Qi.Raw lotus root taste is sweet cool, and lotus root starch, by cool alternating temperature, had both been easy to digestion, had again effect of replenishing body fluid and clearing away heat pathogen, nourishing the stomach tonifying yin, strengthening the spleen and replenishing qi, nourishing blood and hemoslasis.
Therefore in order to enrich market kind, increase different nutrients, improve raw-material range of choice, for a different crowds sexual needs, the special the application that proposes.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, lotus root starch vermicelli nutritious and tool tonifying Qi and blood function and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of lotus root starch vermicelli, are made up of the component of following weight portion,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts about 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 24 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods step,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, mixing starch obtained stand-by;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi, sliding tender feature tasty and refreshing, delicious in taste.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of lotus root starch vermicelli, are made up of the component of following weight,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts about 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 24 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods step,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, mixing starch obtained stand-by;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi, sliding tender feature tasty and refreshing, delicious in taste.
Embodiment 2
A kind of lotus root starch vermicelli, are made up of the component of following weight,
The water extract of described red date is that red date is added water to 4～5 times, decocts 2-3 time, decocts about 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 24 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of lotus root starch vermicelli, comprises following methods step,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, mixing starch obtained stand-by;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have tonifying five zang organs, and taste, the food therapy effect of beneficial blood tonifying Qi, sliding tender feature tasty and refreshing, delicious in taste.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. lotus root starch vermicelli, is characterized in that: the component by following weight portion forms,
2. the preparation method of a kind of lotus root starch vermicelli according to claim 1, is characterized in that: comprise following methods step,
1) first the Lotus Root Starch of group component, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, mixing starch obtained stand-by;
2) water extract of red date, rapeseed oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
3) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry, then packaging warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410094924.2A CN103931986B (en) | 2014-03-11 | 2014-03-11 | A kind of lotus root starch vermicelli and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410094924.2A CN103931986B (en) | 2014-03-11 | 2014-03-11 | A kind of lotus root starch vermicelli and preparation method |
Publications (2)
| Publication Number | Publication Date |
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| CN103931986A true CN103931986A (en) | 2014-07-23 |
| CN103931986B CN103931986B (en) | 2016-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410094924.2A Expired - Fee Related CN103931986B (en) | 2014-03-11 | 2014-03-11 | A kind of lotus root starch vermicelli and preparation method |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN107361353A (en) * | 2017-07-17 | 2017-11-21 | 肥西县金桥红薯专业合作社 | A kind of sweet potato noodles with excellent toughness |
| CN107960645A (en) * | 2017-11-11 | 2018-04-27 | 吴绍强 | A kind of lotus rhizome vermicelli |
| CN107960625A (en) * | 2017-11-29 | 2018-04-27 | 冯光璋 | A kind of purple Yam vermicelli |
| CN109674032A (en) * | 2018-12-12 | 2019-04-26 | 宜宾市顶古山薯业有限公司 | A kind of no alum lotus root starch item and its production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101142991A (en) * | 2006-09-12 | 2008-03-19 | 周新福 | Coarse cereal vermicelli with health-care action |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
-
2014
- 2014-03-11 CN CN201410094924.2A patent/CN103931986B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101142991A (en) * | 2006-09-12 | 2008-03-19 | 周新福 | Coarse cereal vermicelli with health-care action |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN107361353A (en) * | 2017-07-17 | 2017-11-21 | 肥西县金桥红薯专业合作社 | A kind of sweet potato noodles with excellent toughness |
| CN107960645A (en) * | 2017-11-11 | 2018-04-27 | 吴绍强 | A kind of lotus rhizome vermicelli |
| CN107960625A (en) * | 2017-11-29 | 2018-04-27 | 冯光璋 | A kind of purple Yam vermicelli |
| CN109674032A (en) * | 2018-12-12 | 2019-04-26 | 宜宾市顶古山薯业有限公司 | A kind of no alum lotus root starch item and its production technology |
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| Publication number | Publication date |
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| CN103931986B (en) | 2016-05-25 |
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